PUTONG KAMOTENG KAHOY

I would like you to have a taste of a favorite Filipino snack made from simple steamed kamoteng kahoy (cassava) and bukayo (sweetened grated coconut).

Cassava, also known as manioc, tapioca or yuca was originally grown and eaten as far back as 8,000-10,000 years ago in the area now known as Brazil and Paraguay (South America).

During that time, the entire world was ruled by only one emperor (called 'maharaj') with India as the seat of government. India was the cradle of ancient civilization. 

The emperor ruled the world which was divided into seven islands (now known as the seven continents) and South America was one of them. 

In the advanced ancient civilizations of South America long before the coming of the European conquerors, cassava was served in earthen pots either boiled or roasted with chutney (pickled fruits or vegetables) or honey. Cassava was known in Sanskrit as 'tarukandah'.

Cassava is an excellent source of carbohydrates and manganese; has twice the amount of calories as potatoes. Manganese helps in maintaining normal blood sugar levels, nerve and brain functions.

Putong Kamoteng Kahoy is one very simple way to cook cassava.

Ingredients:

2 c cassava (grated)

Bukayo:

 To make bukayo, combine 3 Tbsp fresh coconut (shredded) and 3 Tbsp brown sugar

Procedure:

1. Press grated cassava to remove juice. Set aside.

2. Scoop 1 Tbsp bukayo mixture onto the bottom of a muffin pan or puto molder. Arrange the bukayo in the middle.

3. Scoop 2 Tbsp of pressed grated cassava and put on top of bukayo. Steam. Remove from heat. Let cool. Serve.

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ARROZ CALDO

This is a one-dish meal - - a delicious and comforting soup. 

Arroz Caldo -- or 'Caldo de Arroz' is a Spanish name that literally means 'rice soup' or 'lugaw'. It is also known as 'congee' in many Asian countries which means 'rice porridge' from the ancient Tamil word 'kanji'. The original word comes from the Sanskrit root word 'Kaanjika'.

Arroz Caldo originated in India and have been eaten in many ancient districts like Orissa, Andhra Pradesh and Karnataka for thousands of years by the very poor people. It spread to China, Indonesia and other Asian countries. 

It was the Chinese who made Arroz Caldo the very flavorful rice soup dish that we know today, adapted to the tastes of the Spanish colonial settlers in the 1500's who patronized the Chinese restaurants in the Philippines, spiced with kasubha (safflower) from Spain and white pepper from China. 

The original Chinese arroz caldo makes use of chicken or beef broth and chicken wings.

Here is my chicken-less arroz caldo that is healthy, flavorful and comforting specially when served very hot.

Ingredients:

1 c malagkit (glutinous rice)

1/2 block tofu or 2 pcs tokwa (fried, strips)

2 Tbsp ginger (strips)

2 Tbsp leeks or spring onions

2 Tbsp spring onions (chopped finely for garnishing)

2 Tbsp cream of asparagus powder or 2 pcs veggie bouillon

1 Tbsp kasubha (safflower), for reddish color

salt, black or white pepper

soy patis (or soy sauce), seasoning

calamansi or lemon

1. Boil water in a pot. In a frying pan, saute leeks or spring onions and ginger. Add malagkit rice and soy patis. Stir-fry rice to absorb flavor. Pour mixture into the boiling pot of water. Cover and cook.

2. Continue boiling over low heat until rice becomes soft, adding more water till lugaw consistency. Add salt, black or white pepper, cream of asparagus powder dissolved in a little water or veggie bouillon and seasoning. Simmer for a while.

3. Remove from heat. Add fried tofu or tokwa strips. Garnish with chopped spring onions. Serve very hot with calamansi or lemon juice with soy patis or soy sauce.

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