Things to See at the Nayon Filipino

Filipinos about my age would still remember the Nayon Filipino (Filipino Village) in what is now Terminal 2 of the international airport. The park was a showcase of the best tourist destinations in each region of the country.  It was a favorite place to go to during our school field trips.

Unfortunately it had to be dismantled when previous governments ago decided to build a new airport.  A new park was built in the former Clark Air Base and it was much smaller than its predecessor.

We visited the park last Thursday.  It is only an hour or less away from Manila.  It is easy to get there from the main gate of the base since there are directional signs along the way.

Here are some of the things one can see in the park.

The Heroes Park which features a replica of the Aguinaldo mansion.




the Mabini house



and the Barasoain Church where the first Congress of the Philippines met.



There are also mini villages representing those from the Mountain Province.









There were also representations of characters from Filipino myths and legends like Mariang Sinukuan, Malakas and Maganda, and others

There's a cultural show three times a day at the Teatro near the Heroes Park that features dances from the colonial times, Mindanao and of course during the barrio fiesta.  I only wish that they get more graceful dancers and they improve the seating arrangement.

While the new park does not evoke the same feelings as the old one, it's still worth to visit and show off to your visitors.

Viajeng Cusinang Matua - A Capampangan Food Trip Pt. 3

This is the third and final part of my account of our Viajeng Cusinang Matua trip to the old kitchens of Pampanga.

Our next stop was the Prado Farm in Lubao.  It's owned by the Gutierrez Family who are into arts and eco-management.  The first thing that you will see when you get there is the main gate made out of old LPG cylinders.  We went around the farm first before we had our afternoon merienda.

Everywhere you go inside the compound, you'll see things even buildings made from recycled materials.  Even the art installations around the farm were fashioned from old things

The farm has a chapel which also made from recycled materials.  It can be rented out for a wedding and could accomodate about 300 guests.

They also have an Ifugao House where guests may have a bonfire at night. It also looked like an amphitheater where anyone can do some performance.

Guests can also dip in the salt water pool.  We were told that the salinity of the water is monitored constantly and they add salt when it goes down.

We had our merienda at their main building, beside a lily pond.  They have a fountain coming straight from the roof of the building, giving the impression of rain on a warm summer afternoon.

Our merienda included another version of pisto topped with longganiza, pan de sal and kesong puti made from goat's milk, as well as tsokolate baterol with pinipig paired with crunchy fried suman.

We moved on to our final stop of our trip, the Gosioco Ancestral House in Sta. Rita.  It was a really old house made of wood with only the lower part or silong made of concrete.  It reminded me of the old house my father's family used to own in Paco, Manila.

The house was full of old stuff and what attracted my attention were the frames of cut out religious figures that were like 3D pictures.  Atching May who now lives in the house told me that the frames were made by the grandmother and grandaunts of her grandmother.  So those must be at least a hundred years old.

We ate outside, in the backyard beside an old kamalig where they used to keep their harvested rice.  Our dinner included food that were traditionally served to the guests of the Gosioco family.  Atching May explained that the recipes were handed down through generations.  

My favorite was the Asadong Matua, pork asado eaten with native atchara, which I also really liked.

Then there's the vegetable dish which I didn't get the name.  It's sautéed squash and patola. 

We were also given their own recipe of pocherong tilapia which was a traditional Gosioco family dish.

Another Gosioco Family recipe was the Native Chicken boiled and cooked in a soup with tanglad or lemongrass.  Atching May told us that it's like tinola, except that this one was dry and yes, has lemongrass in it instead of ginger.

For our drinks, we had a wonderful and refreshing buko sherbet.  It's actually fresh buko juice but I think it was mixed with some pandan leaves extract.  It was a great way to end a meal and a day long food trip of traditional Pampanga cuisine.

Viajeng Cusinang Matua - A Capampangan Food Trip Pt 2

This is the second part of my account of our Viajeng Cusinang Matua tour which brought us to the old kitchens of Pampanga.  You may read the first part here.

From Mexico, we went to Arayat for mid morning merienda.  We went to an eatery called Kabigting's which is known for its version of everybody's favorite summer snack - the halohalo.

The place was rather small and could fit about three to four tables.  The owner was there and told us that we should have gone to their branch in a mall in another city.  But of course Tracey, our guide wanted to show us where the business started.

What made their halohalo different were its ingredients.  The usual halohalo has a lot of contents like sweetened bananas, camote, beans, etc.  Their version has only three ingredients: pastillas made from carabao milk, the halayang white beans and sweet corn.  These were then combined with the usual ice and fresh milk.

Once you have mixed the concoction, the entire thing thickens, thanks to the pastillas.  The result was a really thick, sweet cold treat perfect for the heat that morning.  I just wish the staff were a lot friendlier because everyone seemed to be unhappy while we were there.  They just passed us by with out even a glance.  Finally a male staff member offered us drinking water to wash down the stuff we've just consumed.

From here, we did some pasalubong shopping.  I now think that it was placed on our schedule to give our tummies a break before we set out for our lunch.  The halohalo was quite heavy thanks to the pastillas and beans.

Lunch was at Everybody's Cafe in San Fernando City.  The restaurant was built in the 1950s and the structure sure looked like a 1950s building.  It was called Everybody's Cafe because at the time, just about anybody would go there to eat, including the American servicemen who were stationed at the Clark Air Base.  The cafe has turned into a landmark and a place to get authentic Capampangan cuisine.

They're well known for their stuffed betute or frogs.  Unfortunately, it is off season for frogs when we went there so we didn't get to taste the frogs.  Too bad because I was so looking forward to trying this exotic dish,  I've tried deep fried frog legs before though.

Their other specialty is the camaro salad.  It's main ingredient is cricket but unlike in other eateries, the legs and wings of the insects were removed by the staff during their free time.  What's left were the soft parts of the torso which was dried to crunchiness  I didn't get to take a picture of the dish because it was gone in an instant.  I have to admit that it was quite tasty and refreshing.  Unfortunately, the cricket population in the province has been dwindling due to the industrial development there.  

We also ordered their other specialty, the morcon baked with chorizos and quezo de bola.  It's so creamy with the melt in your mouth feel.  It should be eaten with it's own drippings which you have to mix with your rice.  But it looks like an embutido, though.

So what is a meal of Capampangan cuisine without the all-time favorite dish? Yup, I am referring to sisig!  We were told however that Everybody's  Cafe serves pork sisig the native way or not the sizzling sisig we all know.  It turns out that sisig is a method of cooking, not the name of the dish much like nilaga or paksiw.  So you have a sisig chicken, fish, etc.  The sizzling sisig is an innovation and it was a big hit, especially for beer drinkers.  The sisig we had looked like and tasted like another favorite, the tokwa't baboy but this one does not have the tokwa/tofu.

After having lunch, we were met by the owner of the business.  Actually Poch Jarolan is already the third generation owner and he showed us a mural inside the conference room.  The painting depicts major events in the history of the Philippines.  According to Poch, it was his father who commissioned a local painter to do the job in 1967.  It was repainted in 1979.  

The original painter happened to be someone who also make billboards for movies before there was the technology to print them.  So many of the historical figures in the mural bore resemblance to movie stars in the period.  We had fun identifying who looked like whom.  Try it for yourself from the pictures below.

We bid Everybody's Cafe goodbye and proceeded to our next stop in Lubao, which was some 45 minutes away.  We took the travel time to relax and snooze.

Viajeng Cusinang Matua - A Capampangan Food Trip Pt. 1

My officemates and I recently took the Viajeng Cusinang Matua tour, a day trip to the old kitchens of Pampanga. Our guide, Tracey Santiago, who also operates the tour told us that we will be served traditional Capampangan food whose recipes were handed down from generation to generation.

Our first stop was at the Kusina ni Atching Lilian Borromeo in Mexico, Pampanga where we had our breakfast.   Atching Lilian (atching is a local honorific word for an older sister) is a food historian who has her own cook show on cable TV in Central Luzon.

She explained to us that Capampangan homes usually have a big kitchen because they love the cook.  She then told us what we were having for breakfast that morning.  Although some of the food looked familiar, Atching Lilian explained what gave these dishes the Capampangan treatment.

For example, the tidtad which is actually dinuguan. Their version was not as thick as what I am used with and the pig's blood was more solid.

My favorite in the lot is the kilayin.  It tasted like lechon paksiw but more sour and less sweet taste.

There's also the pisto, which Atching Lilian explained other families usually prepare using left over meat.  Her family's recipe uses fresh meat and also they added carrots and tomatoes.

There were also the chicken embutido.  We also tried the tocino and longganiza made of carabao beef that's why they were called tocino and longganiza damulag. Carabaos are called damulag in Pampanga.

For dessert, we were given the tejadang camatis or candied tomatoes.  They're sweet and the texture of the tomatoes was a little gummy.  Atching Lilian explained that they used three varieties of tomatoes for this: the red, green and purple.  She also gave us her secret how to keep the natural color of the tomatoes even when cooked: copper pans.  In fact she showed us a copper pan that she got from her grandmother and estimated to be more than a hundred years old.  It was also quite heavy.  But since such pans are rare now, she said that we could just put a copper coin in while cooking and the effect would still be the same.

After the main course, we had some tsokolate baterol and tamales.

After having our meal, Atching Lilian demonstrated to us how they make the San Nicolas cookies.  She said that the recipe calls for 6 egg yolks, some flour and water.  The resulting dough is then pressed in a mold similar to what Atching Lilian is holding in the picture.  The mold is almost like a family crest since each family uses its own design for their cookies.

And here's another interesting trivia Atching Lilian told us.  She explained that these special cookies were brought here by the Spaniards in the 1600s.  During that time churches were built in Pampanga using limestone combined with egg whites.  The yolk was thrown away and given the number of eggs used, they soon had a problem with the unpleasant odor brought about by the rotting material.  What the convent nuns did was  they taught their young convent girls how to make San Nicolas cookies.   The Capampangan modified the recipe to suit their taste and over the years, every family has its own version of the cookie.

The cookie is very much like the uraro.  But the locals believe that if blessed, the cookies have miraculous powers to bring a bountiful harvest, protect one from sickness, and other things.

We had to move on to our next stop though so we left Mexico for Arayat for our mid morning snacks.