A Nuclear Theme Park?

In Britain there has been a trend over the past thirty years or so to convert old farm buildings and factories into beautiful homes. It is hard to imagine doing the same kind of recycling with the empty nuclear power plant in Bataan, but what can one do with a monstrous monolith of concrete,  unlikely ever be used for what it was intended?

In the face of the oil crisis in the 1970s, the Philippine government began construction on a nuclear power plant on the west Luzon coast, south of Subic, and sixty miles across the South China Sea to Manila. A vast fortune would be spent to build this altar to sustainable energy, before leaving it to rot without ever having switched it on.

After the nuclear accident at Three Mile Island in Pennsylvania in 1979, President Marcos suspended the Philippine nuclear project. A subsequent safety inquiry uncovered 4,000 defects. Plans were upgraded and construction resumed in 1981.

By 1986 the plant was safely completed, but costs had sky-rocketed to US$2.3 billion, including US$60 million worth of fuel (uranium) already delivered to the plant. In a series of ill-timed coincidences, the People Power Revolution against the Marcos regime culminated that same year and led to a change in leadership, while the horrific nuclear disaster at Chernobyl in Eastern Europe caused strong opposition to the plant from the Filipino citizens fearing its proximity both to earthquake fault lines and the dormant Mount Pinatubo, part of a chain of volcanos along the west coast of Luzon. The new President of the Philippines, Corazon Aquino, deemed it safer to defer the opening and put the plant on ice, where it has stayed, frozen in time, ever since.

Despite its non-operational status, debt repayment on the Bataan power plant would remain one of the government’s largest obligations for the next three decades. Today it continues to be maintained at considerable cost, although it is now slightly worn around the edges. While the aging and corpulent power plant settles mutely, ineffectually, on a bare promontory, proposals to convert it into an oil, coal, or gas-fired power station have all been discussed and discarded.

Last year it was decided to open it up to the public as a tourist attraction to raise funds for it maintenance.   It also appears to have re-opened the debate on whether or not to finally turn the plant on. Tours of the plant and a short preliminary lecture about alternative fuel sources seem unlikely to bring in enough pesos to justify its existence, however, unless they can develop the idea further, with perhaps a restaurant, a theme park or at least some souvenir t-shirts. Or maybe they could take a tip from the Taiwanese, who, with inspired marketing, have created a comic strip character from the huge wind damper in Taipei’s tallest tower: Damper Baby!

Notwithstanding the lack of souvenir shops, the temptation to explore the innards of an almost working nuclear plant was irresistible. In the grinding heat, we drove north through rice fields and then south into the hills and down the west coast to the well-guarded site overlooking the South China Sea.

As we emerged from the trees onto the cleared land that acts as a nuclear buffer, the Bataan nuclear power plant loomed above us in all its grey concrete glory. From a distance, it looked like a ruined Roman fortress, guarded by a large flock of goats. It reminded me of the Australian satellite dish that squats like a vast mushroom in a sheep paddock in Parkes, New South Wales.

Leaving our cars in the shade, we proceeded to the office block outside the perimeter fence for our introductory talk. No occupational health and safety talk, merely a short introduction to alternative power sources. Then the guide led us along the perimeter fence, to the gate house where we crossed through the security machine – cutting edge technology in its time, now looking like a prop in a 1970s sci-fi movie.

I don’t suppose power plants are designed with any aesthetic purpose in mind, but close up, although impressive, this titanic pile of concrete is truly ugly.  We walk round to a side door, stunned by the heat and the magnitude of the building. Inside it feels grim and airless. The dim light and the large scale tanks and pipes add to the sense of oppression, and as the perspiration poured down my back, I could feel a panicky sense of claustrophobia rising in my throat.

I swallowed it back and made a joke of sliding on the shiny concrete floors. We moved on, and up a flight of metal stairs – the sort made of metal grills – and I suddenly understood why we were asked to wear flat shoes! At the top of the staircase we clambered through the safety chamber with its double heavy metal doors and into the reactor core. Although this has never been activated, the photos taken in here gave off a suspicious glowing green light – a great theatrical effect.

Peering through a gap in the walkway, we could see the fuel rod casing several feet below, still wrapped in plastic and sitting high and dry where it should have been immersed in the deep, now empty, water tank or reactor.From here we tiptoed up and down a couple more metal staircases to reach the control room, which really does look like something out of an old Star Trek or Thunderbirds episode. There is a special observation room with one way glass so we would not distract the operators (Fat Controllers?), but of course the control room has never been manned and we were free to wander past the panels of labelled switches.

Our final stop was in a huge hall that contains the Westinghouse turbine that spins the generator to create electricity from the steam produced by the reactor.

In such a poor country, where domestic electricity is enormously expensive, it seems a crime not have opened the plant and developed a cheaper power source. On the other hand, subsequent events indicate that perhaps President Aquino made the right decision in closing down the plant.

Mount Pinatubo erupting (from Google images)

In July 1990, a major earthquake measuring 7.7 on the Richter scale struck central Luzon about 100 km northeast of Pinatubo. During March 1991, a succession of earthquakes rumbled beneath villages on the northwest side of the volcano. In April the volcano began to murmur, and activity increased throughout May and early June. On June 15 an enormous volcanic eruption devastated the region and hundreds of local communities, exacerbated by a tropical storm that hit the coast at the same time.

Proof, then, that Aquino made the right decision. Yet the questions still hang heavily in the air: what to do with it now? And how to recoup some of the billions wasted on its construction?

In the meantime, however, it makes an interesting and rather out-of-the-ordinary day trip. Although I would have liked the opportunity to buy the t-shirt!

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Tapas & Sangria for me!

Red Wine Sangria *

I had been trying to arrange a night at the newest tapas bar in town, and it finally happened this week: a Girls’ Night Out at COVA tapas & sangria, at the quiet end of Jupiter Street.

Co-owners Tatyana Guevarra and Patrick Hesse are both alumni from local culinary and business school, Enderun Colleges, where they graduated in International Hospitality Management. Determined to expand their education to the full, they spent their internships in Barcelona, where they fell in love with Spanish food and culture, and found the inspiration for their own restaurant in Makati.

Patatas Bravas

As the taxi pulled up, we were greeted by a smiling guard with a huge umbrella (yes the rainy season has set in), who ushered us gently towards the door. After a bad run on efficient service recently, the staff at COVA was delightful, and reassuringly on the ball. What’s more, they went the extra mile, by providing individual bills at the end of the night without us even asking.

As our group started to trickle in, waiters were ready to take orders, and drinks arrived promptly. Let me warn you, the sangria (red, ‘peachy’ white or ‘millionaire’ sparkling sangria) goes down very smoothly and those carafes leak (metaphorically speaking). So beware: today’s indulgence is tomorrow’s hangover!

‘Cova’ is Catalan for cave, and the interior designer, Luigi Tabuena, has created the effect with an amazing ribcage arced over the ceiling that made me feel like I was picnicking beneath the bones of Tyrannosaurus Rex at the Natural History Museum. It looks amazing, and creates an intimate, cave-like atmosphere. Unfortunately it did nothing to muffle the noise, as the group at the next table did their best to break records for sheer volume. We just shrugged, and huddled together to exchange news nose-to-nose. At least we were not contending with loud music as well.

Risotto de Gambas con Bacalao

The menu is interesting. As we were a large group, we had ordered the day before and therefore had time to examine the menu in detail. There is a lot of variety and a few challenges. For dishes like Cap i Pota (ox tripe and blood sausage), veal sweet breads and ox tongue with mushrooms I intend, like food critic Jeffrey Steingarten, to overcome my cultural disinclination, because I know I am probably missing out.

If you like fish, however, you will be in heaven. There was a deliciously moreish seafood risotto which travelled the length and breadth of the table to positive exclamations, and provided plenty to share. The fresh anchovies were unexpectedly light and I much preferred them to the more common salted variety, and the Paella Negra (of course there was paella!) was choc-a-block with soft shell crab, mussels and squid and is on my ‘must do’ list for next time. The Calamares Tintados (squid cooked in beer and ink batter) rated a special mention from a friend who says it was one of the best she has tasted.

Vegetarians are left a little high and dry with only three choices, but they were all tasty ones, especially the Pintxo de Queso Fritto (fried Gruyere with honey and caramelized onions).

Taquitos de Pollo

As it should be in a tapas bar, everyone was generous about sharing. The Taquitos de Pollo (tiny tacos filled with a morsel of tangy chicken marinated in lime and tequila) slipped down the throat in the blink of an eye. And I keep wishing I had ordered a larger serve of the Ravioli de Rabo de Toro, a dish of fried oxtail ravioli with shiitake mushrooms and foie gras that was quite exquisite. There was a slight crunch to the pasta as I bit into the rich filling of melt-in-the-mouth, slow-cooked oxtail. According to general consensus it was the pièce de resistance, and I am definitely going back for more.

The dessert list is short and sweet, as in Momento Dulce: a white chocolate cream with ginger caramel, orange and mint soup and caramelized orange. Doesn’t it sound glamorous? It is another one on my ‘must-try-next-time’ list. The Crema Catalana (Catalonian crème brulée) was judged lacking that night – the taste was bland and the texture wasn’t quite right, a little thick and grainy, so definitely a tad overcooked, but it is an old favourite, so I will give it a second chance.

The ice creams – made by fellow Enderun alumnus Xandra Rocha – were wonderfully creamy, and the flavours were amusing. I insisted on trying both and I had some fun with them. Red velvet ice cream has had me trawling the internet for an explanation, and eventually led me to a blog site that described a buttermilk cake with a dash of cocoa, an overdose of red food colouring and a preference for the cream cheese icing! So I will have to get back to you on how that translates into ice cream.

I passed the other serving anonymously around the table to monitor responses. Most liked it, guessing caramel or toffee, except one friend who screwed up her nose at the ‘coffee’ flavour, saying “I don’t even like tiramisu!” Not coffee, in fact, but maple syrup and bacon. The combination is apparently popular with Americans and Filipinos to accompany their pancakes, and against my better judgment, my taste buds thought the combination was fabulous.

By the way, only one lady picked the fact it had meat in it – and yes, I promise I kept it away from the vegetarians!

So, it was a successful night out, a great new find, and to all you unadventurous westerners, don’t be deterred by a first glimpse at the menu. If you aren’t into offal, there are plenty of other options. You are truly missing out if you don’t give it a go! There is a great five course tasting menu for two and a wide variety of Spanish meats. Most dishes can be ordered as tapas (tasting sized serves) or ración (enough to share). And don’t stint on the sangria…

PS Red Velvet is indeed a cake mix stirred into the ice cream.

* this photo came from ‘SPOT’ website

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Nepalese Cooking in Makati

We first went backpacking in Nepal in the early 90s. In Kathmandu we lived on rice and dal and $2 a day. It was not, you have probably guessed, the most salubrious, gastronomically sophisticated side of town.

Nepal snuggles into the Himalayas, hemmed in by the vast expanses of China and India. While it has long been renowned for its mountains, I have never heard Nepal celebrated for its cuisine. Most guide books describe a typical Nepalese meal as dal bhat. Dal is a spicy thick lentil soup ladelled over bhat (boiled rice) and served with tarkari (curried vegetables) and achar (pickles) or chutni. Even that simple meal sounded more elaborate than my own experience!

So when I was invited to attend a Nepalese cooking demonstration followed by lunch in a private home in Makati, I jumped at the opportunity.

When we first arrived, we were greeted by a group of Nepali women decked out in beautiful and brightly coloured saris.  Presenting each of us with a hand-made recipe book, they led us to a vast kitchen, where we gathered round a central island to watch them demonstrate how to make several traditional Newari dishes.

Food is an important part of any religious celebration and Samai Baji is a traditional Newari festive meal, served at all family celebrations and religious festivals. The ritual dishes have symbolic significance and honour the different sets of deities, and we were told that there must be nine dishes.  Only eight dishes would be bad luck.

The Newari are the indigenous inhabitants of the Kathmandu Valley. Here, Hindu is the main religion, but Buddhism also has a strong following: the Buddhist stupa, with its all-seeing eyes, is an iconic image to any traveller in Kathmandu.

Huge platters of food prepared earlier that morning were displayed on the kitchen counters. Fascinated, and distracted from the main act at the stove by this array of culinary splendour, I wandered over to take photos and cross-examine the cooks, just resisting the temptation to dip in a spoon or a finger.

Think Indian cuisine with a lighter touch and more colour.

Beaten rice (baji, chiura) or flattened rice flakes are available in the Indian stores in Manila, and look similar to the local pinipig.  Juliennes of ginger had been lightly sautéed,  to be served as an accompaniment. The salads were particularly colourful and attractive: badam sandheko, or soy bean and peanut salad; a spinach salad (saag) and a black eyed bean salad (bodhi saandheko) which had been liberally garnished with coriander.

The kitchen was hot and airless, but I was too riveted to notice, much. Gathering around the hob, we watched the cooks assemble their ingredients for each dish. All the Nepali ladies were dressed in traditional saris, brightly coloured and luxurious, like stately peacocks. I thoroughly enjoyed the air of calm certainty they radiated, as they floated graciously round the kitchen, unruffled and glorious, making cooking look like a dignified waltz rather than a chore. Far removed from my own kitchen, there would be no splashing sauces or flinging flour here!

Newari cuisine uses a variety of herbs and spices: bay leaves, chili, cinnamon, cloves, cumin, garlic, ginger, mint, mustard seeds, sesame seeds and turmeric. Mustard oil is also popular, with its strong and distinctive aroma.

We watched fixedly while the cooks showed us how to make lentil patties and Nepali dumplings or momo, similar to dim sum or sio mai. Some of us attempted the fiddly task of filling and shaping the momos, but I think I will need to observe a few more times before I am confident to give it a go: it seems such an intricate skill for a mouthful of momo. By the way, the dumpling dough is available from the Korean store in Makati if you don’t feel like making it from scratch. Finally, the fried, rice donuts or sel roti we sampled hot from the pan – definitely the best way to eat them. Blistered lips just adds to the experience!

Over-heated but well informed, and very hungry, we moved out to the terrace to sample a little bit of everything.  I loved it all, but in particular remember the potato salad dressed in fenugreek and sesame seeds and the kukhara ko chowella, which both sounds and tastes so much more exotic than roast chicken!

So I am off to book flights to Nepal. Or maybe it would be quicker to grab my new recipe book and dash to the market for the ingredients to create my own Newari feast at home…

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Five More Things I Love about the Philippines…

Jeepneys

The jeepney is a cheap and popular form of transport in the Philippines. Originally adapted from US military jeeps left behind in the Philippines after World War II, today they are made in the Philippines, mostly from second hand Japanese cargo trucks.

Wrapped in chrome plating, the jeepney is endemic to the streets of Manila, a familiar and endearing sight, individualized with flamboyant paintings along the sides and across the bonnet, often bearing poetic names and Christian messages.

The name comes from a combination of jeep and jitney, an American term for a vehicle somewhere between a taxi and a bus. If there’s only a driver, passengers pass the fare forward to the driver, but quite often jeepneys are manned by a driver and his mate, who rides shotgun to collect the fares. . There is very little head room or knee room for tall passengers, but it is always surprising to see how many Filipinos can squeeze onto the narrow bench seats inside.

Jeepneys have a designated route, but while there are designated stops, if the driver can, he will. Fares are generally fixed, although the constantly rising price of petrol is making this increasingly tough on the owner/drivers. Old and smoky and hungry for fuel, there is also growing concern about pollution control.  There have been attempts to modify and modernize this unique form of transport, and apparently there are a few electric jeepneys (e-jeepneys) buzzing about in Makati now, butmany claim larger buses are more cost effective and want the Jeepneys off the roads. Yet it would be sad to see them disappear from the scene: they are a unique and much loved feature of life in the Philippines.

The Filipino Smile

That sweet, ever-present, world famous Filipino smile goes hand in hand with a genuinely friendly welcome from almost everyone: the security guards and receptionists; the waiters and barristas; the people you pass in the street. It’s always a great start to my day, and so often a smile begets a smile, and I find myself wandering gormlessly along the street, beaming at nothing in particular.

Emergency nurses at St. Luke’s Hospital wave us in again with cheery smiles as we trip over a six inch file of information about our rugby-playing accident-prone teenagers. I am now so familiar at the in-house Starbucks that they happily tell me what I will order as I walk in – although they will insist – with a smile – that my name is ‘Miss Alice.’ (I am thinking of changing to low-fat- iced-white-chocolate-mocha just to add a little frisson of excitement to the experience. I don’t expect they’d mind.)

The Markets

As you may have gathered, I love markets, and in the Philippines they are particularly good fun. Salcedo, Quezon, Legazpi, Dangwa: even the names sound magical. Vibrant and kinetic, surprisingly clean and pest-free, they provide ample opportunity for adventure and excitement. I love wandering back and forth, enjoying the individual ambience of every marketplace, exploring unfamiliar sights and sounds, flavours and aromas, and filling my bags to overflowing with new things to nibble on or experiment with in the kitchen.

Unique use of the English Language

I grew up with a journalist father whose one piece of advice, when my essays got too flowery and high falutin’, was to remind me that “less is more “. Why use a polysyllabic word of dubious origin when a simple, one-syllable alternative will often do perfectly well? It is an adage I have no hope of maintaining in the Philippines, the land of the polysyllable and the turn of phrase that fills an entire paragraph. It is very endearing, if a little confusing when you are not fluent in verbosity.

And I love the quirky phrases like: ‘would you like to avail yourself of the comfort room ma’am?’  which means, in English/Aussie parlance, ‘do you need the loo?’ Or “for a while ma’am” meaning “just a minute” – or two or three or half an hour, as the shop assistant goes  in search of something they may or may not stock. Last week I spent half an hour watching a shop assistant  polish up a bathroom mirror before he decided it was not in perfect condition, went rummaging for another one and came back for more polishing, until distracted by a phone call. I left him with the mirror in the end. Well, I might still be waiting…

 The Flag and the National Anthem

I really love the national flag of the Philippines. It is both eye-catching and full of meaningful symbolism, and its claim of self-determination has been hard-won. The first Filipino flag was displayed on May 28, 1898, after the Americans won the Spanish American war and claimed the Philippines as its prize, promising an independence that was not realized until 1946. Over the years of waiting it has evolved from the original design and is now a bold symbol of a proudly independent nation.

It consists of two horizontal stripes of blue (for peace, truth and justice) and red (for patriotism and valour), and a white equilateral triangle symbolizing equality and fraternity. In the centre of the triangle is a yellow sun with eight rays, representing the rise of an independent  nation and the eight Philippine provinces of 1896: Manila, Cavite, Bulacan, Pampanga, Nueva Ecija, Tarlac, Laguna and Batangas. Three surrounding stars represent the country’s three main islands, Luzon, the Viayas and Mindanao.

I also love the Filipino national anthem. Like the flag, it has a chequered history. The music was composed in 1898 by Julian Felipe, the Spanish lyrics adapted from a poem by José Palma called Filipinas. It was subsequently Anglicized and finally translated into Tagalog in the 1940s.

I first heard it on Carlos Celdran’s tour of Intramuros, when he encouraged all the Filipinos on the tour to stand and sing before we began. I had already discovered that the Filipinos are naturally spontaneous singers, but to hear them burst into song, hand on heart, was positively spine tingling. It gave even this newcomer and foreigner a sense of real warmth and belonging. Now familiar with the music, I can never resist tapping my foot and humming along whenever this rousing tune is played, and often find my hand fixed firmly to my heart by the end. Heaven help them when I learn the words, I’ll be belting it out with the best of them.

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Tea with Tiaras

Last week I had afternoon tea  with nine princesses from Sydney. These gorgeous, sixty-something ladies travel with tiaras, so I thought the Makati Shangri-La was a fitting place to welcome them to Manila. Needless to say they arrived at the hotel in style, bedecked in their best jewels and, of course, their tiaras. I had brought mine along too (purchased from Market Market for the princely sum of 250 pesos) and promptly became an honorary duchess.

The Shangri-La did us proud. They won’t usually take bookings for the Lobby Lounge, as guests just turn up and find a table… hopefully. I was not prepared to be quite so blasé with royalty in tow. Heaven forbid we couldn’t find room at the inn! So the staff very kindly agreed to set up a table for ten on this special occasion.

Afternoon Tea in the Lobby Lounge of the Shangri La is an institution. Available daily from 3-6pm, there is a choice of three menus: the Classical Afternoon Tea with its scones and clotted cream, and selection of finger sandwiches; the Filipino version with such local specialties as bibingka, kaldereta and leche flan (both these menus cost around 650 pesos per head) and the slightly more luxurious Shangri-La Afternoon Tea for 800 pesos per head.

The list of teas to drink is long and varied: we perused the menu for black teas and green teas,  as well as fruit teas with luxurious names like Carribean Summer and Apple Dreams, and Roibosh, a South African herbal tea. Of course, the Princesses also wanted bubbles, so we ordered a couple of bottles of Australian Chandon to add some sparkle to the afternoon.

We arrived a little early, but had time to arrange ourselves before the prompt arrival of the orchestra, on the dot of 3p.m. A pianist, double bass player and cellist settled themselves on the dais, and smiled at everyone as a dozen violins and flutes came floating through the lounge in the hands of a dozen beautiful musicians, dressed in matching lemon or lilac chiffon blouses and long dark skirts, playing as they came. For two hours they entertained us, loud enough to be noticed and enjoyed,  but softly enough that conversation was still possible. We sipped on Chandon, hummed through various well-known tunes, and waited for our tea to arrive.

I have always chosen the Classical Tea, but today, inspired by my illustrious company, I decided to indulge in the extra special Shangri-La Afternoon tea. Every princess (and honorary duchess) gasped as ten three-tiered cake plates were delivered to our table. It was a truly sumptuous display.

The top tier consisted of a dish of foie gras crème brulee and a roasted capsicum dip with olive focaccia chips. The dip was very tasty, but the foie gras was irresistible. Creamy duck  pâté topped with a crispy skin of caramelized sugar, an unusual combination of sweet and savoury that actually went beautifully together.

The second tier provided an array of rolls and quiches: two dainty vegetable quiches that disappeared in a mouthful; a zesty lobster ciabbata roll with saffron mayonnaise, and a brown sunflower seeded roll with turkey, brie and onion jam.

The finale, on the lowest tier, was a selection of sweet cakes and desserts. Again, there were some truly innovative combinations that went surprisingly well together. A deconstructed lemon meringue pie, served in a glass, and a mouthful of rich and creamy tiramisu were quickly recognized by the Princesses. Another amuse bouche of chocolate gateau was bewilderingly entitled ‘sparkling sacher lolly pop’, but if you like chocolate, you won’t worry too much about its name! And finally, the pièce de resistance: a white chocolate and wasabi panacotta with mango relish. This extraordinarily green mousse, served in a shot glass, was discussed at length before anyone was brave enough to taste it.

It was, quite simply, divine. The panacotta was like velvet on the lips. The mere hint of wasabi was presumably not enough to provide the strong spearmint green colour, but did give an unexpected and pleasant tingle to the tongue as it passed by. A shot glass was not enough and I may never order a plain old scone again!

It was a glorious couple of hours in the cheerful company of nine effervescent princesses. They had just spent a week in Borocay and had been delighted with  the beautiful beaches and the wonderful service they had received. And they seemed more than happy with our decadent dining at the Shangri-La.

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Saturday Morning in Salcedo

I love Salcedo Market: the colourful displays of food and flowers; the atmosphere and aromas; the hustle and bustle; the sense of purpose as we trawl through a profusion of delectable products.

I first visited this small, inner city market on a steamy September morning. As we wandered through Salcedo Village, our taste buds were alerted to the joys in store by the delicious scents from numerous barbecues drifting through the humid air.

Salcedo market is set up every Saturday morning, between 7am and 2pm, in a car park on JP Leviste Street. It is a non-profit organization run by the Women of Bel Air Foundation, Inc. and it is always bustling. A throng of locals, expatriates and tourists flock around the stalls. Fresh vegetables, fruit, fish and flowers are interspersed with local and not-so-local snacks, dishes and delicacies:  colourful Kapampangan suman, flavoured with mango, ubeand chocolate; Turkish baklava; pyramids of South African chutneys,

Suman

pasta sauces, and vinegars promise organic and homemade; an entire cow (‘Wholly Cow’) rotates grimly on a spit, already looking half chewed, and smelling heavenly. Filipino dishes, Indian curries, cakes and cookies, barbecued ribs, stuffed fish, organic vegetables, dried fish, skinned frogs, scarlet lobsters, silver eels, marinated balut…

On my first trip, new to the sounds and scents of Manila, I bravely ordered a chicken kebab and some double decker Japanese pancakes hot off the griddle, looking and tasting a lot like pikelets and filled with Nutella, white chocolate or jam.

Barbecued Spare Ribs

Subsequent visits have made me braver, and I love exploring the myriad stalls, until I run out of arms to carry all the bags.  And there are so many ready made meals to eat immediately or freeeze for a later date. One word of advice – well, two –  “go early”. The heat from the various barbecues quickly joins forces with the heat of the day and becomes utterly sapping. The pack of cars idling in the neighbouring streets don’t helping either, but you’ll find  it is well worth the effort.

Salcedo market began with barely twenty vendors in 2004. Today there are apparently around one hundred and sixty, and there is always something new to discover each time I go. This week I came home with a selection of suman, lasagnthree pots of herbs I can’t usually find in Manila (lemon balm, rosemary and sage), a dozen organic eggs, baklava with walnuts and some Chocolate Fire honeycomb bark, which is where we unexpectedly found ourselves when the heat got too debilitating!

Wholly Cow!

For more information, see their website: http://salcedocommunitymarket.com/

 

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Abide With Me

Wednesday 25th April, 2012. ANZAC Day.  The 2012 Commemorative Dawn Service.

The Tomb of the Unknown Soldier, Heritage Park, Manila

 They shall not grow old as we that are left grow old. Age shall not weary them, nor the years condemn. At the going down of the sun, and in the morning, we will remember them.

From Laurence Binyon’s poem “For the Fallen (1914)

 I am ashamed to admit I had never attended a dawn service before last year. Until I was well into adulthood, I couldn’t even have told you the date of this annual service of remembrance.

Last year, as part of the Australia New Zealand community in Manila it was suggested I should go along. ‘Why not?’ I thought.  Manila has been full of firsts for me, this would be another one. Also, I had recently found my grandfather ‘s name in the War Memorial in Canberra, so it seemed fitting. Needless to say, two teenage boys were less then delighted to be dragged from their beds at 4.30a.m. This year there were no tantrums. I think they surprised themselves, and quite enjoyed it. Well, many of their school mates were there too, and hadn’t forgotten the ‘Gunfire Breakfast’.

God was gently turning up the dimmer on the sunlight, and a few strips of cloud were blushing the colour of a blood orange as the dignitaries made their way to the front seats. Their Exellencies, the New Zealand, Turkish and Australian Ambassadors, and the Philippine Army Chief Chaplain sat side by side in the front row. A welcoming introduction from the Master of Ceremonies was followed by a slow, rather plodding version of Abide with Me. Yet, despite the tortoise-like pace, it still made the skin on my arms tingle and my eyes water. It was the time to reflect on the meaning of so many of those oft repeated words in this emotive service.

Abide with me is a song about dying: as the sunlight seeps from the sky, so does life from the dying man. And yet he is not afraid of death if God is with him. Abide is an old Middle English word meaning to wait for; to endure without yielding; to bear patiently; to acquiesce, or to accept without objection. As so many of those young soldiers must have done, as they waited on the brink of death, a simple sacrifice for their countries’ freedom.

Sacrifice is described as the ritual killing of something precious as an offering to a deity, or the destruction or surrender of something for the sake of something else. This year it really came home to me how many young men have offered themselves up as a sacrifice for the sake of security for their families and their homelands over the centuries. And, frighteningly, how close in age my boys now are to the lads who lay down their lives in all that bloody war at the beginning of the 20th century, from which I had previously felt so far removed.

ANZAC Day began as a commemoration of the soldiers – our young Australian and New Zealand men in particular – who died on the western coast of the Gallipoli Peninsula in Turkey. That appalling loss of life was somehow justified by the utterly amazing Anzac Spirit that shone through, and the battle that marked that pivotal moment when Australia and New Zealand became independent nations, rather than British colonies.

Over the past century ANZAC Day has come to include all those who ‘lost their lives in time of war and in the cause of peace.’

In the cause of peace, those countries, once sworn enemies during the Gallipoli campaign sat together on foreign soil, while a Turkish student from ISM read Ataturk’s now famous words of reconciliation, somehow even more poignant as the majority of those gathered here this morning also stand on foreign soil.

Those heroes that shed their blood and lost their lives… you are now living in the soil of a friendly country. Therefore rest in peace. There is no difference between the Johnnies and the Mehmets to us where they lie side by side here in this country of ours. You, the mothers, who sent their sons from faraway countries, wipe away your tears; your sons are now lying in our bosom and are in peace, after having lost their lives on this land they have become our sons as well.

Ataturk, 1934

These beautiful, generous-spirited words were followed by the wreath laying. I moved in for a closer view of the various groups gathering to place their wreaths at the foot of the tomb of the Unknown Soldier: a simple, graceful monument of 3 tall white marble pillars, each topped with a bronze star. Japanese, Canadian,  Filipino, Turkish, Australian, American, New Zealander, veterans, school children, waited quietly for their turn to approach the pillars, laying the symbolic sacrifice upon the altar.

The last post was accompanied by a background chorus of birds that kept up their persistant chanting throughout the service. While the odd airplane thundered overhead, there was a prevailing sense of calm stillness amongst the watchers.

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Another Gold Star for Enderun Colleges

‘Enderun is committed to the highest international standards of academic excellence. Students receive professional training from leading figures in the global business and hospitality industries.’

Enderun Colleges offers undergraduate degrees in international hospitality management and business administration, as well as courses in the culinary arts. It has come a long way since it started out in rather cramped quarters in Ortigas less than a decade ago. Today, housed on McKinley Hill in beautiful Asian colonial style buildings, it is rightfully proud of its progess.

Alain Ducasse is a world renowned French chef who has earned several Michelin starts for his restaurants in Paris, London and Monte Carlo. He moved into education in 1999, establishing the Alain Ducasse Formation, a professional training programme now used in four culinary colleges in France and two partner universities in Rio de Janero and Manila.

Alain Ducasse Formation (ADF) signed a partnership with Enderun Colleges in 2007 to develop a new professional program for culinary students in the Philippines to develop culinary excellence and discover international cuisine. This program – a four year bachelor degree – was launched in June 2008.

On Thursday 19 April Enderun Colleges and Ducasse Education had a party to launch the Ducasse Institute Philippines.

It is a truly memorable milestone for Enderun, only weeks after sealing its union with Thunderbirds Business School. First there is the obvious benefit to culinary education in the Philippines, and secondly because Enderun Colleges can now proudly claim to be the first Ducasse Institute outside France and a regional hub of culinary expertise in Asia.

So the Atrium at Enderun was buzzing with excitement on Thursday night. Wine flowed freely and the seemingly endless stream of canapés was mouthwatering. Don’t ask me to describe them,  I was too busy chewing to take notes or photos! Quite simply, some of the best I have eaten at Enderun. The Atrium was dressed in its best, as were the guests. We mingled cheerfully, tasting the various French wines, sharing plates of sushi and indulging in some glamorous desserts.

Amongst the crowd, cousins and co-founders of Enderun Colleges, Mr. Jack Tuason and Mr. Javier Infante, Enderun Colleges’ celebrated their successful collaboration with Mr. David Saedi, CEO of Ducasse Education. Speeches were enthusiastic and impassioned, and the audience responded with delight. It was a joyous evening.

Good luck to Enderun Colleges in this new and exciting phase of its development, and congratulations on a great achievement!

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A charming little nook in the ‘burbs

It was a game of hide-and-seek trying to find this quaint little café, lurking quietly amongst the tightly packed homes in Sikatuna Village, Quezon City. Weaving backwards and forwards through the narrow streets, roadworks adding a few unexpected twists and turns, we finally located the sign above the garden gate, behind which Chef Tatung has turned his own house into an intimate, homely restaurant.

I was invited to Tatung’s Garden Café by two highly focused foodie friends. The menu featured dishes from different regions across the Philippines, with particular emphasis on Chef Tatung’s Cebuano and Bicolano heritage, ‘all mixed up’ with Indian, Thai and Chinese, new fusion, old fusion and Chinoy (Chinese/Filipino fusion). This, of course led to lengthy, competitive debates on the origins of each item on the menu. Every conversational spoke I attempted to insert was either rejected as completely irrelevant, promptly deflected or sent them off at tangents. It was like putting a magnet into a bowl of ball bearings and watching them scatter.

As you can imagine, choosing the dishes we would eat took some time, but eventually decisions were made. None of which were made by me, I might add, as I obviously have no idea how to construct a properly balanced Filipino meal. As we talked through the menu, I was given instructions on what could and could not be consumed together.  Apparently, I must balance wet and dry dishes. Any of my own feeble suggestions were met with a brisk ‘no, that won’t go.’ I stirred them up a little and then simply left them to it, while I admired the paintings and local craft on the walls.

By this time my stomach was grumbling ostentatiously, and it was with relief that I watched the waiter begin to carry our order to the table, but I wasn’t allowed to start eating yet, good heaven’s no! The appearance of every dish had to be examined, admired or criticized and photographs taken.

By the time I was finally given the nod to start, I hoed into the first dish with embarrassing enthusiasm, as if I hadn’t eaten for a week. My companions were still discussing where to start as I munched, suddenly self-conscious, through the Thai inspired shrimp okoy, a bird’s nest construction with strings of green weed and baby shrimp patties, shells and all. Despite my self-consciousness, I thoroughly enjoyed the texture of this dish, crunching with avid delight through the tiny prawns.

Shrimp Okoy

The lengua adobo with green olives and roasted garlic was quite simply luscious. I forgot, until I was three lip-licking mouthfuls in, that I had planned to be a little wary of this ox tongue adobo. Rich and succulent, I would happily have licked the plate.

Seaweed (sea grapes) and salted egg salad was dressed in a vinegar that ‘should have been served on the side’. Soaking too long in the vinegar, the sea grapes had ‘melted’ and no longer gave that satisfying pop on the tongue. Nonetheless, ill-educated as I am, I thought it went particularly well with the perfectly crispy pork as a kind of pickle or salsa accompaniment.

The pork – adobo bisaya  – was slow-roasted and served with a coconut vinegar liberally mixed with garlic to cut through the fat. Such a dry dish with no sauce is typically southern I am told. I will happily head south to try more of the same.

A chicken dish, served in roasted coconut and yellow ginger sauce  with okra was, I have to say, somewhat uninspiring. For me it needed more of everything.

As it turned out, it was a highly educational lunch. I discovered that Filipinos are fiercely regional – and these Filipina ladies just as fiercely Asian-oriented – they seem almost insulted when I suggested that some aspects of Filipino cuisine seem more closely related to the Pacific islands than China.

I also learned that the oil commonly invading my nostrils at street stalls or in shopping malls here in Manila is palm oil. For me this cheap oil, often overly recycled by frugal management, has a noxious smell that renders inedible every passing hot chip or calamari ring, but my sons are sick of hearing me whinge about it. So I won’t.

Back at the table, I watched, fascinated as my friends expertly taste tested the vinegar, in much the same way I might swirl a mouthful of chardonnay, to ascertain the different flavours.

As they tasted, they instructed, and I learned that baking or roasting is not a cooking technique used in Chinese cooking. Thus very few Chinese will own an oven.

Fresh Fruit Halo Halo

Finally, dessert, and what else but the ubiquitous halo halo. This version is made from crushed ice and fruit: glacé cherries, fresh pineapple and banana, gata (first extract coconut cream), sago balls (like round Gummi bears), red mung beans, boiled peanuts, all topped with banana ice-cream. I am told it is rare to use fresh fruit in Manila, although common practice in the provinces. I find it surprisingly moreish, especially noting the yummy banana ice-cream instead of the more traditional but disconcertingly purple ube or yam ice-cream.

We also share a second dessert: a deconstruction of the common merienda or breakfast snack puto maya. It consists of three rice balls in coconut cream,  cubed mango and trails of tablea (chocolate) sauce.  Disappointed, we all agreed it was rather ordinary, despite it’s attractive appearance.

Unfortunately, with the last mouthful of halo-halo still sliding icily down my throat, I had to dash off to collect children from school, leaving my friends debating the culinary successes – or not – of our interesting repast. Thank you ladies. I thoroughly enjoyed delving into your national cuisine with you. Let’s do it again sometime.

But before I go, have you ever heard of banana ketchup? Apparently it was a 1960s invention, designed to accompany the fried chicken at one of Manila’s first restaurant chains Max’s. Made – der! – from bananas, it was then coloured with cochineal to make it look like tomato ketchup. Go figure!

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The Pinkification of the Rainbow

Loving Family Dollhouse

 

Have you been into a toy shop lately? You should. Walk into any toy shop and check it out. One end will be full of Lego and action figures and guns and games. The other end will be pink. Totally pink. Barbies, accessories, bikes, games: pink, pink, pink. Have you noticed, too? Well, we are not the only ones.

 

PinkStinks

Barbie Fashionista Ultimate Limo

I recently read an article about a British campaign called PinkStinks. It was conceived in 2008 by two sisters, Abi and Emma Moore, who believe that our children – both girls and boys – are being negatively affected by what they call the ‘wholesale pinkification’ of girlhood. Their campaign  ‘targets the products, media and marketing that prescribe heavily stereotyped and limiting roles to young girls.’

Barbie Quad Roller Skates

They claim that society is going backwards, and they are impugning marketing and media for consciously obliterating the gender equality campaigns of the 1970s with ‘pernicious gender stereotyping’. Products for girls have become overwhelmingly focused on fairy tales, fashion and make up… ‘and pink has become the ubiquitous brand colour to represent modern girlhood.’

Well, they are certainly right about the tsunami of pink that has flooded the market. Here’s just one example.

Drowning in Pink

Eloise Shop, Plaza Hotel, New York

While in New York at Christmas my daughter and I visited the Plaza Hotel, home of Eloise. In case you haven’t been introduced, Eloise is the character in a children’s book from the 1940s, a six year old girl being raised by her English Nanny in a suite at the Plaza Hotel. She is neither pink nor remotely princessy, but an active, imaginative child with a penchant for getting into trouble. Yet the woman responsible for the décor in Eloise’s souvenir shop has doused everything in a truly hideous shade of lolly pink.

Horrified, and suddenly aware, we marched into bookshops, clothes shops and toy shops. Let me tell you – ‘pink for girls’ is the rule of thumb in every store.

Colour-coding our Kids

Girls Pinkalicious 12" bike

Strangely enough, pink was historically designated as a strong colour for a boy’s nursery, merely a lighter version of red, while pale blue was considered a softer, more feminine colour for girls, with connections to the Virgin Mary. Today pink is for girls, blue is for boys and never the twain shall meet.

Medical kit

Don’t get me wrong, I do realize that there will always be some gender bias in this world. We are not exactly the same, and it is natural that we should have different interests. Nonetheless, researchers claim that such blatant gender discrimination is dissuading girls from experimenting with boys toys, and vice versa. And what of the girls (like me) who loath pink, or who might prefer to dress up as Superman rather than Cinderella?

PinkStinks is keen to turn the tide on this smothering trend. It aims to raise public and corporate awareness of the detrimental effects of a purely pink world on our daughters, and to promote ‘media literacy, self-esteem, positive body image and female role models for kids’.

Conflicting views

You & Me Doll Accessories Tote Bag

To my surprise, many parents are outraged by this: firstly, by the argument that pink has negative connotations; secondly, by the inference that they are bad parents for promoting the power of pink. Emails to PinkStinks have apparently been derisive and vitriolic.

Yet others say that it is about time this issue was addressed: ‘This campaign is way overdue,’ says one journalist. ‘Pink does stink …it is the colour of the glass ceiling that traps young girls’ aspirations in a perfect pink bubble.’

But why does an innocuous colour preference have child psychologists so hot under the collar? Is the pinkification of our daughters really such a serious threat to gender equality, or is this a storm in a teacup, albeit a pink one?

Subliminal marketing

Barbie Fashion Fairytale Vanity Set

Some researchers claim there is an issue: that submerging the female psyche in pink is an insidious marketing ploy that is dividing boys and girls into ‘gender apartheid’; that such strong reinforcement of gender biases limits our children’s imaginations and their horizons by sending out subliminal messages that girls should leave the tough stuff to the boys while they sit passively in their ivory tower painting their nails and flouncing about in their fairy dresses.

 

Disney Princess Magic Wand Laptop

There is a growing fear that the subliminal message of pink will undermine ourdaughter’s chances to be independent, free-thinking, three-dimensional young women. According to research there is some evidence that this kind of sexual typecasting actually does affect the way our children think in the long-term. Colour coding is not innate (children are not born with in-built colour preferences), but nor is it necessarily evil. However, some researchers fear that our kids, exposed at an increasingly early age to such forceful stereotyping, can become hardwired by the time they are adults.

Less Pink more Personality

Personally, I am totally anti-pink and would willingly outlaw this horrendous colour in its entirety, but then I am a redhead, and when I was growing up red and pink did not go together. EVER. So I learned to avoid it, and loathe it. But despite my innate dislike of pink, I struggle to see it as a serious attack on feminism. Surely most little girls outgrow the pink princess phase before they reach their teens and learn to be individuals? And do we really want to deny them a childhood fairy tale or two?

Cupcake Fairy Halloween Costume

One less fiery journalist refers to this prevailing fashion for pink as the ‘ghettoization of pink’, and asks simply why girlhood should be so monochromatic. ‘It’s not that pink is intrinsically bad,’ she says,’ it’s just a tiny slice of the rainbow… but ‘it fuses girls’ identity to appearance’. As Abi Moore comments: ‘There’s more than one way to be a girl’ but media and marketing are seriously narrowing that definition, failing dismally to provide our daughters with any other choices. And truly, for those of our little girs without ambition to be Pink Princesses, what an unimaginative, two dimensional, lolly-pink world we are creating for them.

*all the toys and costumes come from the Toys ‘r’ Us catalogue for 3-4 year olds.

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