Romancing the Stomach

CEBU, Philippines - The Chinese has, over centuries, fine tuned the art of dining.  Starting even before the folk religion of Taoism began (some 3,000 years ago), from the ancient legend of Shen Nong (god of animal husbandry) who was attributed to be the precursor of traditional Chinese medicine as it is known today. 

Chinese healing is closely associated with Chinese cuisine:  there are types of food that one should take if one has a fever, other types one must refrain from taking. ( Paracetamol tablets/syrups can stay in the medicine cabinets, tha

nk you.)  The Chinese herbalists even identify foods that are" stimulants" - eating these items can exacerbate the malady or can cause the development of another disease, depending on the patient's constitution, genetic background, the season and even the patient's emotional state.  There are also such things as "incompatible" foods - example: radish must not be taken together with ginseng; this either reduces the efficacy of the nutrients or will have some negative side effects.

My mother-in-law - Mama Diu Eng - who came from Mainland China used to make me take all sorts of sweet or acrid concoctions, at certain times when I had tonsillitis, recurring fever, or cough and colds. Her traditional remedies never failed. Everything that is edible is categorized into hot or warm (diat), cold or cool (cheng) and neutral.  So, one is guided as to what to eat or to avoid eating when not feeling well.

Hot/Warm: ginger, walnuts, peanuts, red dates (ang cho), lamb, parsley, sesame oil, durian, among others, will warm one's inner body by restoring Yang (in Chinese philosophy, the masculine element in all things and has to be balanced with Yin element). They are used to counter cold syndrome.

Cold/Cool: mung beans, lotus, watermelon, bitter melon (ampalaya), water chestnuts, lychee, chrysanthemum flower (for tea), among others, will remove the body's heat and clear toxins, reinforcing the Yin (the feminine element).  Good for treatment of fever, tonsillitis, etc.

Neutral: pork or beef - can be used with other types of food. The meat is the filler or bulk of the dish, as it were.

No wonder that the Chinese are known "to live to eat."  And by so doing, many of them are nonagenarians, go figure! Basically, they believe that the secret to longevity is by eating right, eating simply, eating small meals seven times a day, and eating dishes prepared with the heart.

We call those small meals: "tiam sim" or "heart dot", more specifically "moment of the heart."  In today's international culinary world, these meals are generally called "dim sum" literally meaning "dotting heart", more specifically translated as "light snacks."

Enticing the senses in order to work up an appetite is at the core of the endeavors of authentic Chinese chefs.  Hence, steaming then stir frying, or bracing then steaming, or frying before stewing, all are differing methods that come up with a wide array of sumptuous dishes. All prepared with a passion for capturing the heart… through the stomach.

This Valentine's Day, let your loved one enjoy dim sum delights.  Especially if you will prepare them yourself! Then, bring out a platter of chocolate éclairs and some petit fours, with a bottle of bubbly.  What a lighthearted way to cap a day of love! Cheers! (FREEMAN)