For readers who would like to know about the state of Philippine cuisine, I’d like to invite you all to hop on over to Karen’s blog for the maiden round-up of entries to Lasang Pinoy (Filipino Taste). Lasang Pinoy will be a monthly food blogging event dedicated to the promotion and development of Filipino food which we admit has been lagging behind other Asian cuisines in terms of acceptance in the international scene.
It is hoped that this collective effort of Filipino bloggers will enable a global audience to sit up and take notice as well as encourage awareness among other Pinoys about certain facets of their culinary heritage. The date of the launching has been timed for August 21 which is none other than Ninoy Aquino’s birthday. Food bloggers were asked to share their thoughts about Ninoy and the historic EDSA People Power Revolt. We were also challenged to dig in our memory bank for the relevant food during that time and post the corresponding recipes. We are talking here of food that was in demand during that tumultous era of rallies and yellow confettis. The resulting posts of food bloggers is heartwarming to say the least. It is apparent that everyone has so many thoughts to share about EDSA, “The Original One” and so whether they are in Holland, England, the US or Manila, there’s nothing that could prevent them from writing about good ol’ adobo, atsara, tapsilog and what these dishes’ significance are in our lives.
A reader asked me once before why I would consider Ninoy a hero. I answered that he may not be officially acknowledged as such but he certainly did the heroic act of coming back to his homeland despite imminent threats and died in the process. I do believe the greater importance of Ninoy’s death is its serving as a catalyst to the downfall of the Marcos dictatorship. It’s either you agree with me or not but EDSA I was a miracle from heaven which had “divine intervention” written all over it. It was a historical occurrence which has no other match in world affairs and which subsequent EDSA uprisings could no longer copy or imitate. Gasgas na ang mga mala-masang pag-aaklas sa EDSA but the spirit of the original EDSA People Power uprising lives on.
My greatest regret is not having joined the People Power Rally in 1986 and that is why I never missed EDSA II when it rolled around. As my own contribution to Lasang Pinoy, I am sharing here a modified recipe for kwek-kwek, an under-rated Filipino street food which ranks among adidas, quekiam and fish balls as one you’d rather eat on a barbecue stick. Kwek-kwek are eggs smothered in batter then fried to golden brown.
To make kwek-kwek at home:
1. Boil a dozen quail eggs until hard. Peel and set aside.
2. Combine 1/4 cup cornstarch, 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, 1/4 tsp. baking powder and mix in 1 cup ice water. Pass through a sieve to remove lumps. Add yellow food coloring.
3. Heat oil in pan. Dip quail eggs in batter then fry until golden brown. Put on sticks and serve with thousand island dressing or vinegar.