STORY TELLING: PART 2

After going through one entire issue, I belatedly realized that the publishers have posted an invitation on the back page:

Story Philippines welcomes and considers submissions of new fiction stories and one-act plays under 7,000 words from Philippine citizens or individuals of Philippine ancestry. Please send all submissions to englishmpublishing@yahoo.com. Only e-mail submissions with complete name and contact details will be considered. We look forward to discovering new Philippine fiction.

Hmmnn....time to get those creative juices going. =)

First, I must find time to breathe. Haha! =)

STORY TELLING / APRIL, 2008

After almost 15 years in Marketing, very few things make me sit up and take notice. This one did.

I got a text from the Boss telling me to expect a call from one JB about a possible print ad in JB’s mag. I sent an obligatory OK message, the entire time thinking it would be another one of those things I would have to do because I was told to do so. I have not even heard of the mag before.

I got the call. JB asked if I would be open to creating a “fictional story” for my print ad. “Uh….what exactly do you mean?” I asked, quite honestly perplexed. Years of experience with Ad Board and BFAD substantiations have left me wary about the term “fictional”. Everything must be based on truth. What on earth is he talking about?

JB sought to explain, that creating a “fictional print ad” is more consistent with the magazine’s creative intent, and that he was hoping I would be open to it. He can do the straightforward print ad, he said, if I insisted on it. It really wouldn’t be an issue. It’s just that….well, it’s just that he’s hoping I would say yes to the fictional stuff.

“Maybe it would be best if I send you samples of the magazines,” he volunteered, “I can even e-mail you copies of the print ads we have recently done for some of our clients.”

I told him it would probably be best.

He sent me these.

Here's hoping that you will actually be able to read the copy when you click on the images to enlarge. They blew me away. =)

In this age of technology, fast lives and hard sell, it is nice to be reminded that, yes, there ought to be room for the small things. The soft things. The stuff that are, quite ironically, real.

I can’t wait for their treatment of MY print ad. =)

********************************************

STORY is published by English M Publishers, Inc.. and is distributed by Mega Magazines Publication Inc. (MMPI). Call 6347744 (MMPI) or 4145957 (English M) for details.

Methinks you’d enjoy it if you’re the type who likes to read. =)

STREET FOOD: PART 2! =D

My love affair with Bacolod fare started in childhood. My dad was based there for a while when we were kids, and although I never really got to visit him there, I've always wondered what he was doing. Because he was away most days, whenever he comes home (most weekends, actually), he would haul Sister Pusjing, Brother Ige and me off into the car and drive us somewhere "magical". It need not necessarily be anything grand nor expensive. Trips with the Father meant going off to Calamba to visit Jose Rizal's ancestral home (I remember thinking after seeing JR's bed, "This is it?! This larger-than-life national hero is this small?!") or taking a trip to nearby Nayong Pilipino to have our pics taken next to "Mayon", the "Vintas" and the "Rice Terraces" or going to the old Cash & Carry where--as kids--we practically lit up at the thought of being able to buy PX Pringles and Chips Ahoy. Hahaha! 'D

It just occurred to me that my unquenchable thirst for new things and experiences stems from the thrill of visiting new places with the Father. Hmmmmmnnnnn....=)

In any case, it was in one of these "mini-trips" that Father first introduced me to Bacolod fare. I remember we were in some trade pavillion and I was clutching my newly-bought, yellow Monkeys-In-A-Barrel. Prized possession! (Yes, we went to a trade fair where they sell regional stuff, and I chose to buy Monkeys-In-A-Barrel. Why they had such in a native regional trade fair is something I've never bothered to explain even to myself. Haha! 'D)

I remember sitting down in one of the makeshift canteens, surveying the menu when Father's eyes lit up. He looked up to the waiter and excitedly asked, "Meron kayong La Paz Bachoy, To?", grinning from ear to ear, pretty much like a kid on Christmas morn. (Remember, this was back in the day when Chicken Bacolod, Mang Inasal, etc. where unknown in Manila.) He then went on excitedly about how good La Paz Bachoy is, and as a kid, I remember thinking it's weird that he will choose to order bachoy in a "restaurant". Then again, I thought, well, I like bachoy anyway, so what the heck! Haha.

When the waiter set down each of our La Paz Bachoys, I remember looking up at Father quite confused, the entire time thinking, "This is not bachoy. This is mami with chicharon!" See, I was used to the Tagalog bachoy which Mother would often serve for lunch or dinner. The Tagalog bachoy had innards and sili leaves and it was eaten with rice. The bachoy that was set before me had yellow noodles, slivers of pork, an egg and chicharon sprinkled on top! 'Twas my first taste, and I've got to say, it was love at first bite! Yum! ^_^ My love affair with Chicken Inasal came much later, but it has been going on since. =)

With the mushrooming of inasal places all over the metro, eating such has become relatively easy. While I will be the first to admit that I like eating in Chicken Bacolod, Bacolod Chicken House, Mang Inasal, etc., etc., there is something about J.T. MANUKAN. I suppose it has much to do with the ambience. Haha. While the food in the other restaurants is good, you eat them in interior-designed, airconditioned spaces. At J.T., there is no airconditioning, and the tables are set next to a busy street. The chicken is BBQd across the street and brought to your table in rattan plates lined with banana leaves. It's actually very low-key, but apparently very popular. We'd always arrive at J.T. to find a good mix of ex-truck drivers mixed in with the young families and the Greenhills donyas. =) It doesn't matter if you're in your Sunday dress with coiffed hair or if your in your basketball jersey or if in your pambahay. Everyone is welcomed at J.T. All these combined, I suppose, makes for a Bacolod fare experience that is a tad bit more authentic. =)

J.T. refers to Joel Torre. Yes, Joel Torre, the actor. His movie posters are strewn all over the place. I actually find them (the posters, I mean) quite charming. There was this one poster that caught my eye. A staring contest with Joel Torre. Can you win? I think not. Haha!

Still, people go to J.T. not for the chance to hobnob with celebrities (although they have been known to frequent the place), but for the food.

Hubby Sweet and I, for example, agree that among all the La Paz Bachoys we have tried all over the metro, J.T.'s is the one we like most. Unlike the rest, it is not too salty. The saltiness of the broth is pretty much only derived from the saltiness of the chicharon. I suspect they make the broth from scratch--from bones as opposed to bouillon cubes. =) In any case, if they DO use bouillon cubes, you wouldn't taste it in the broth. The soup is a good mix of natural meat goodness, the slight sweet note of onions, and the very slight-salty-rich taste of fat from the chicharon. Yum! ^_^ It can actually be a meal in itself, but the Hubby and I usually share because we have to leave room for the main dish! =D

One must taste the Inasal, of course. Hay, naku! Slightly sweet, slightly salty. Perfect, especially when you dip it into sinamak, soy sauce and calamansi. WOW!!! I'm salivating even as I type. Hahaha! 'D Man, seriously. I AM SALIVATING. Haha! Yum, yum! ^_^ Granted, I like the garlic rice better in the other joints, but it's basically because they put more annato oil, compared to the J.T. garlic rice version. Hey, I'm not complaining though. I love J.T.!!! (The chicken, I mean. Haha! =D)

The last time we went, I also discovered something new. I'd usually go for Paa (thigh and leg), Baticolon (gizzard) and isol (chicken tails). Last time, I discovered the Corazon! Corazon is chicken heart. Too much to take for most people (Hubby Sweet included), but I just love, love its flavor and gummy texture. *Sigh* ^_^

We were running errands the last time we went so we didn't have time for dessert. Oh, well. Maybe next time. We did find time to buy from one of those stalls that line the street. You know, the ones selling Pangasinan puto and kutsinta. Each brown bag costs P35.00. I remember trying the kutsinta before and loving it. They were out this time though so I had to settle for the puto. Sadly, not as good. (I've been spoiled rotten by the heavenly orange mini-puto from Marikina, haha.) Still, I belatedly thought that if we had bought the puto before we sat down in J.T., it would have perfectly matched the bachoy since the white Pangasinan mini-putos tasted much like puto Manapla. Oh, well. Next time! And yes, for sure, there will be a next time! =D

********************************************

J.T. Manukan is along Gilmore Ave. To get there, drive down the Greenhills side of Ortigas Ave. Cross the Santolan Intersection. Beyond the Santolan intersection, Ortigas Ave. weirdly changes its name to Gilmore. Haha! Look for J.T. Manukan on the right side. It might be easy to miss for first timers. Tip: it's right next to Carrot Cake and Pan De Manila. If you see the gigantic signs of these two shops, stay on the right side na. As far as I know, parking is allowed along the street because that's what we usually do. Still, it would be best to check with the "parking attendant" before you leave your car. =)

STREET FOOD: PART 1

While we're on the subject of home-cooking, I felt inspired to write about two of our favorite roadside eateries. =)

The first one, I've heard about long before the Hubby and I actually met. Over the years, I have heard numerous officemates rave about the bulalo in Sosing's. On our way to the Rizal Coliseum to watch the Philippine leg of the Davis Cup one weekend (yes, the Hubby is a tennis-player-and-wakeboarder-rolled-into-one), Hubby Sweet decided to take the sidestreets of Makati, instead of going through the major thoroughfares. It's going to be faster that way, he said. So there I was just looking absent-mindedly out the window when I saw the sign and something in my mind clicked. I think I almost gave the Hubby a heart attack when I shrieked. Haha! 'D He apparently knew of Sosing's (and has eaten there before) so he did not quite share my level of absolute delight at finally seeing that this "urban legend" of roadside eateries actually exists. Hahaha! 'D


It being a Saturday, the place was devoid of the white-collared office workers whom--I have been told--actually choose to eat there (dust and all) in their crisp, long-sleeved shirts and ties. On weekends, I suppose, Sosing's converts into a one-stop shop for ulam for the neighbors. Haha. Occasionally, we'd find some politician mixing it up with the hoi poloi. (I couldn't blame them. I will give them the benefit of the doubt that they really go there for the food. =)) Always, ALWAYS (!), however, we'd arrive to find the place packed.


When you get to Sosing's, go straight to the "counter". There, at least 10 different kawalis will be laid out containing a variety of dishes. Menudo, adobo, caldereta, sinigang, bicol express.....etc., etc., etc. There would always be a good mix of beef, pork, chicken and seafood viands to choose from. Regardless of what you order, you can always ask for a free bowl of their famous nilaga. Soup nga lang, no meat, if you want it free. You order at the counter and try and secure the first available space you can find. Haha! At Sosing's, be prepared to always "share a table". =) Secure in your space, you may simply wait for the "waiters" (more houseboys, really) to serve your orders in mismatched plates, along with a serving of rice and the drink of your choice (which they usually buy from the nearby sarisari store). =)


The first time we went, I, of course, had to go for the famous bulalo. Sosing's version is actually quite flavorful. The soup is surprisingly quite peppery. The meat was very tender. It was the kind that falls apart before you can even seriously tear it apart with your spoon and fork. Haha! 'D It's actually good.......but.....well.......the thing is, Hubby Sweet makes a mean nilagang baka. And when I say mean, I mean it's sooooooooo good, you wouldn't mind having it over and over lunch and dinner for a week!


The Hubby's version is rich and flavorful with a "clean" beefy note permeating through the soup, the veggies and the meat. It's everywhere in the dish--as opposed to the flavor being confined only to the meat or the soup. He tells me the secret to the rich but clean note is that he first makes sankutsa ginger to get rid of the lansa of the beef before he pressure-cooks everything to practical "beef melting point". =) Yum! ^_^ So, there! While Sosing's Bulalo is not bad, the Hubby's version of nilagang baka beats it hands-down. =)




Still, Sosing's is good for satisfying our cravings when we want something simple. Their menudo is good (but the Hubby's is better). Their adobo is great (but I still prefer Mother's). Their Bicol Express is decent....but....the thing is, I make a mean Bicol Express. It's the one dish I can do well. (Granted, I don't make it often, Haha!) So there. =) Still, Sosing's satisfies our need for something quick and something uncomplicated--especially for particular Saturdays packed with a million things-to-do. =)


Oh, but the last time we went to Sosing's, the Hubby and I did discover something worth raving about. Haha. With the onslaught of summer, the owner deemed it wise to put up a halo-halo stand. May dessert na sa Sosings! Haha! 'D Of course, diets be damned, we just had to try it. (Good grief, how on earth am I going to lose weight?! Hay! =P)


Sosing's halo-halo is a treasure chest of traditional Filipino "minatamis na...". Minatamis na saging. Minatamis na beans. Minatamis na langka. Minatamis na ube. Minatamis na sago....HAHAHA! 'D All topped with crushed ice, milk and generous slivers of leche flan. Yum! ^_^ I think I like this one better than the highly overpriced Razon's (I mean, P70 for macapuno and saging? Come on!) and even my beloved Chowking halo-halo. I like it because it is simple and uncomplicated, but very, very flavorful! ^_^ Oh, did I also mention that at P18.00, it was also relatively cheap? Haha. =)

Hubby Sweet and I had to laugh though when I started mixing it because it all of a sudden turned into this weird shade of ORANGE. Hahaha! 'D We weren't sure if it's because of the orange pinipig or the orange gulaman. We didn't care. Haha! To this day, I still dream about it. Yum! ^_^

If you don't mind eating by the roadside, if you don't mind the dust and heat (I personally cannot imagine myself eating there in office clothes), if you don't mind eating next to a fully operational vulcanizing shop (haha, yes, it IS next to a vulcanizing shop), go for Sosing's! =)


***********************************


From Buendia, turn right on Dian and just go straight until you hit Zobel Roxas. Sosing's is actually at the intersection. Right side. I suggest you either go by 11:30 or delay lunch to around 12:30. It'll increase your chances of finding street parking. If you can't find streetparking, try negotiating with the gasoline boys at the nearby Caltex station. P20.00 usually works. ;P.


J.T. Manukan next! =)

FINE DINING IN MARINDUQUE

This is the last in this particular series. I had wanted to write about the butterfly farms, but for the life of me, I cannot seem to find my pics! Augh. Oh, well. Let that part be your pleasant surprise--if or when you ever find yourself on the island.

On to the main course! =) The more I think about it, the more I realize that Marinduque is not really known for any signature food. Cebu has its lechon, danggit and dried mangoes. Palawan has its cashews. Cagayan de Oro has its pineapples, Iligan peanuts and Monk's Blend coffee (which is grown and roasted in the Benedictine monastery in Malaybalay Bukidnon). The closest thing I ever got to finding a "signature pasalubong" from the island is when I brought home "Arrow Root Cookies" (that's uraro for the uninformed, haha!) that are supposedly Marinduque's specialty. See, I'm ignorant this way. I thought uraro cookies are grown, baked and sold only along the highways of Tagaytay! Hahaha! 'D

Which is not to say looking for a decent place to eat in the island is challenging. It is actually quite easy if you don't expect to find any of the posh restaurants of Manila. Marinduque is about home-cooking. HOME COOKING in big, bold letters. Home-cooking as in the traditional way. =)

I grew up watching Noni (my fave grandmother) cook the day's viands in her outdoor kitchen. She had a gas range, but it was only used to reheat food (I suppose the gas range is the 70's equivalent of the microwave, haha!). For cooking, she must cook in the makeshift kitchen right outside the kitchen door. There, she would lay down dried wood in an improvised kiln, making sure that they are arranged in a way that would allow air to flow through each piece of log. She would then crumple pieces of yesterday's newspaper and light them with a match before throwing them into the kiln. (When I was a kid, I had visions of the Olympic torch being lit everytime Noni did this. Haha! 'D) Once the fire gets going, she then sets this gigantic wok (they call it kawa) on which the day's viands are cooked. Not exactly environment-friendly, but I'm sure no one will dispute that the entire thing makes for a particularly rich and textured set of childhood memories. =)

One of the Hubby's and my favorite things to do on the island (which also says a lot about how laid back it is, haha) is to get in the car and drive around in search of the next best pancit. Hahaha!!! 'D If there's one thing I will suggest you try in Marinduque, it is their pancit. They make the noodles themselves, and I can honestly say that in all the places we have ever been to on the island, the pancit is the ONE thing that has yet to disappoint us. Hahaha! The pancit in Marinduque is quite simple and uncomplicated with very few "additions" (usually just sayote and a few slivers of liver or pork). It's a bit "soupy" which I like because the taste of the sauce seems to further enhance the rich egg taste of the noodles. The best (to-date) is the one in Laylay which we only chanced upon because we happened to stop by a tricycle stop to ask where we can buy pancit, and all the folks pointed to an old house. Here, the pancit is cooked the traditional way. In a kawa set on a pugon. The first time I watched Manong cook our pancit, I felt a tug at my heartstrings. I remembered Noni and realized just how much I miss her. Yes, years later. STILL. =(

Over Christmas, we found out that one of the enterprising neighbors set-up a BBQ stand next to the entrance of our favorite pansitan. Perfect! Haha! We were with Mama E and Mama Yemy then and ended up ordering 6 orders of pancit and I think more than 10 sticks of BBQ plus softdrinks (in 8oz bottles, how quaint, haha!). Total bill: P180.00!!! Now, that's good (no, great!) value for money. Haha! =)

Long before Manila went agog over Pan de Manila and its pugon-baked pan de sals, wood-fired ovens has been the only way bread is baked on the island. I suppose it said a lot when the Hubby was not too impressed with Pan de Manila the first time he tried it. I suppose, he was hoping to taste "a bit of Marinduque bread", but it obviously fell short. Which is why whenever we're in Marinduque, we would inevitably find ourselves in Solomon's Bakery for our fix of Hopiang Gayat, Pinag-ong (because of its turtle shape) and Monay na Matigas. Hahaha!!! Freshly-baked stocks are usually available beginning 4:00 p.m. (I suppose, the entire morning is spent baking pan de sal. =)) When I say freshly-baked, I mean freshly-baked as in warm and cozy with the comforting goodness of wood smoke evident in every bite. Yum! Each pack of 10-12 pieces costs P10.00. Yey! Hahaha! 'D






























Still, there IS one place in Marinduque that is acknowledged as "the restaurant" to go to for special occasions. Barbarossa is owned by a local with a foreigner husband (I'm thinking Austrian, based on the photos on the wall and the interior decoration =)). It serves pasta and pizza (also baked in a wood-fired oven) and is probably the only place on the island where one can get a decent serving of Hungarian Sausages, Kielbasa and Bratwurst. =) I've always heard about the place, but it was only last Christmas that I got to go with the Hubby--with Cousin Dooders and Special Girl MJ in tow. May I say that I was impressed! Everything was good. Real, authentic good! Yum! ^_^ Total bill came out to about P200.00 per person which is not bad when you compare it to Manila prices, but its a tad too pricey for the locals and is usually reserved for special occasions or for entertaining guests. =)






























All told, there IS fine dining in Marinduque. Just not the multi-glassed, multi-utensil, napkin-on-lap, candlelit kind, but it IS the kind that you wouldn't mind going home to over and over again.

Yum! 'D