Get High with Akay-akay

Looking back at my roots, I can always say that I have inherited a very good sense of appreciation for good food.  My taste buds were honed and exposed with different savor at a tender age.  Obando where I grew my ‘tahig’ from has a very rich history of gastronomy and a wide range of delicacies to offer as well as the neighboring municipalities like Malabon and Navotas.  An exemplary infusion of culture and food influences.

I remember the days that my siblings and I spent copious hours in our grandparent’s kitchen helping out in food preparation especially on occasions and holidays.  My memory of scrubbing batches of ‘talyasi’ and being literally inside it to forcibly remove burnt food particles is still excruciatingly crisp but conceded that it was all part of the deed. 

On this first blog I am hoping to share Gourmet Akay-akay from scratch and made the old fashion way.  I assume that most of you are not acquainted with the humble akay-akay.  For those who are not aware, akay-akay is made from sticky rice flour with sweetened mongo filing cooked with coconut milk.  Why the name?  Akay or akay-akay actually mean 'to led by hand'.  It was attributed on how each ball of sumptuous delicacy were lined up side by side in a aluminum tray as if they are holding each others hand.

It is cook by placing another aluminum tray with burning coconut husk on top of the akay-akay or you can also do it the modern way...yes, the oven!  For convenience, anyone can use the oven however, the burning coconut husk gives the akay-akay a very nice and distinct aroma and taste.

For the mean time, recipe is available upon request.

Sunday, January 30, 2011

 

Spaghetti and Mussel in Marinara Sauce

It never fail to amuse me that most Filipinos are so into Italian dishes to the  point that we can now consider it as one of our staple food.  I believe that you  would agree that in every children's party you attended in the past served tomato  base spaghetti  in different versions (most on the sweet side ofcourse).  A proof  that most of us love to eat spaghetti, some are  so innovative and creative that  they start using tomato ketchup (catsup) or worst, banana  ketchup which I  personally despise.

Just last week, I heard a knock on the door and when I opened it, I saw our  neighbor wearing a familiar smile shoving a plate of the ketchup base spaghetti  on my face.  I assumed that it was her son's birthday who is about 6 years old.  To  my surprise she told me that it was her father's birthday, the celebrator is  around his late 50's.

On my second blog, I prepared  Spaghetti and Mussel in Marinara Sauce.  The  marinara sauce I made the hard way from blanching of ripe red tomatoes, peeling  off the skin and removing the seed and sauteing it in olive oil.  Then I added salt,  garlic,  ground pepper, oregano and basil.  Marinara sauce is commonly spicier  that of the regular tomato sauce.

Why with mussels (tahong)?  If you are tired with meat balls or ground pork or  beef on your spaghetti then you can go seafoods.  I  preferably used mussels  because of its availability but you may also try clams, squid or even fish fillet.

More so, I  also remember that I used to sell mussel and fish with my mother way back  when I was seven years old.  My mother would carry two pails, one with the  modest GG and the other full of mussels and me carrying the weighing scale and  plastics (super FLASHBACK!).
I also recommend to add Parmesan and Romano cheeses in the sauce while  cooking for an even and enhance flavor.