Recipes for peace.
Few people know that meat-eating in Europe has played a crucial role in the European colonial expansion of the middle ages. Our teachers have told us that the Europeans, on the pretext of spreading the Word of God, came to Asia and established colonies and centuries of oppression. What the Europeans really came here for were the spice--of which Asians had a lot of. People have failed however to connect the importance of spice to the political, economic and spiritual situation of the time, or why it is important to consider this right now.Europeans survived on a diet of meat preserved with salt, which had a monotonous and unpleasant taste. When they discovered how to vary the taste with the help of spices gleaned from the East, the spice trade was born and many a merchant made a fortune through this very lucrative trade. As the trade burgeoned, so did the governments and merchants' need to use arms to secure resources. Thus, one can safely say that meat-eating has led to violence, and at times, even to war. Meat-eating has, since then, proven to be not only bad for political stability and cultural integrity, but also bad for the health and the environment. Meat-eating has thus been a practice rejected by the great thinkers of our time, from Pythagoras, to St. Francis of Assisi to the Red Indian Chief, who have, instead, turned to vegetarianism. Vegetarianism is a rejection of the violence manifested in killing animals and the destruction of nature.
And so we give you simple recipes which will help in the cause for peace.
Bulanglang INGREDIENTS 1 cup Malunggay leaves 1 cup Squash, cubed 1 cup Upo (gourd), sliced 1 cup Tokwa (tofu), cubed, fried 1/2 Onion 1 cup Water Tomatoes DIRECTIONS Mix tomatoes, onion, and squash in a deep sauce pan or put. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove front heat. Add salt and pepper to taste (or instead of salt, use patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery). Adobong Gulay INGREDIENTS 1 onion 3 cl. Garlic (adjust to taste) Peppercorn, to taste 2 pcs. Bay leaf Vegetable oil 1 lb Potatoes or eggplant 1/4 c Soya sauce 1/4 c Sukang Paombong or your favourite vinegar Pepper and sugar to taste (use a generous dash of pepper and a tiny amount of sugar, to bring nut the taste of the rest) DIRECTIONS Heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low. Serve over rice. Ginataang Saba INGREDIENTS 4-5pcs Unripe bananas 1 tsp Salt 14 c Oil 2 c Coconut milk 3-5 cl Garlic (to your taste). chopped finely 1 pc Small onion, finely sliced 2 pcs Chillis, flesh, sliced (optional) 2 tsp Dried shrimp, soak iii 2 tsp hot water 1/2 c Sili leaves Salt and pepper, to taste DIRECTIONS Peel the bananas or plaintains, cut them in half cross ways, and then in slices or quarters lengthwise ltd whatever size you wish). Rub them with the salt. Heat the oil in a flying pan and then fry the slices a few at a time, until they are golden brown. Drain on paper towels (or in a collander) and set aside. Heat 1 tbsp oil, then fry the garlic, onion (and chilli if using) for about a minute or so, then add the coconut milk (and dried shrimp in it's soaking water). Simmer fur around 5-10 minutes. Add the fried bananas and the leaves and simmer until the gravy is thick. Adjust the saltiness and pepper levels to your taste. Serve over rice For an interesting taste, try using coconut oil as a medium of cooking (not for frying the bananas though) Even though it might be more unhealthy, it does give a nice flavour to the food. Banana Blossom Ginataan INGREDIENTS 2 heads Banana blossoms (or 10 oz can, drained) 1 cup Pure coconut milk 2 tbsp Vinegar (if using 5% acidity vinegar, try 1:1 vinegar/ water) 1/4 c Tomatoes, sliced 1/4 c Onion, sliced 2 cl Garlic, crushed 1 tbsp Vegetable oil 2 pcs Dried red chillies, optional Salt and pepper to taste DIRECTIONS If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside. If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside. Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for 3 mins. Add banana blossoms and vinegar/ water mixture and then bring to boil without stirring. Simmer for 3 mins. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavours.
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| Title Annotation: | The Native Tongue |
|---|---|
| Publication: | Igorota |
| Geographic Code: | 4E |
| Date: | Oct 1, 2003 |
| Words: | 955 |
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