CALDERETA

CALDERETA - -is my ever-dependable 'pambato' dish that I can serve on any occassion because everyone just loves caldereta either with rice, bread or chapati.

Caldereta is a Spanish-inspired tomato-based stew originally cooked with goat meat. Thus, we have 'calderetang kambing'. The Filipino caldereta has carrots, bell pepper, potatoes, liver spread, tomatoes, tomato paste, frozen peas. The Spanish caldereta has tomatoes, garbanzos, asadillo (grilled bell pepper) and 'queso manchego' (cheese made from sheep's milk).

Caldereta was introduced to us by the Spaniards from the region of Castilla-La Mancha, Spain, where other Spanish dishes known to us come from such as Pistu, Gaspacho, Salpicon, Bacalao, etc.
Castilla-La Mancha is mostly pastoral ground, therefore there's plenty of sheep and goat meat. Dishes are cooked in an austere and simple peasant kitchen. Castillian-Manchego cuisine is ideal for farmers, peasants and shepherds.

The Spanish caldereta was inherited from the Moors who invaded Spain for 800 years (from 711-1511). Moors were Muslim Arabs from Northern Africa. The Moors loved to eat lamb or goat stews cooked in tomatoes and garbanzos. So, our present-day Filipino caldereta actually has a long, long history that dates back to the Moorish invasion of the Iberian Peninsula where the Moors converted the Christians to Islam.

Here is my recipe of vegetarian caldereta:
Ingredients:

1 c gluten (sliced,fried)

1 c potatoes (fried)

1/2 c carrots (fried)

1/2 c tomatoes

1 pack tomato paste

1/2 c bell pepper (sliced)

1/2 c frozen peas

2 Tbsp leeks or spring onions

2 Tbsp butter

2 Tbsp caldereta mix

2 Tbsp cheese (grated), optional

salt, soy patis, pepper, seasoning

Procedure:
1. Saute leeks or spring onions in butter (use garlic, onions if preferred).

2. Add tomatoes, cook well. Add tomato paste, bell pepper, enough water, salt, soy patis, pepper, caldereta mix powder, seasoning.Cover and simmer.

3. Add frozen peas and cheese, put in fried gluten, potatoes and carrots. Mix well. Remove from heat. Serve.

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BIKO

BIKO - - also called sinukmani is a traditional Filipino snack food made from glutinous rice,coconut milk and brown sugar or panocha. I have very fond memories of my Lola Beatriz' sinukmani and bihongke (sotanghon soup), traditional food in our large family gathering during Undras (All Saints Day).

As far back as 4,000 years ago, the ancient Indonesian-Filipinos were already cooking this snack food with latik topping which they called 'wajik', from the Indonesian languange. The ancient Filipino meals at that time consisted of rice, fish, fruits, vegetables,bananas, yams, coconut and sugar cane.

Then the Indian influences reached our islands from the 10th thru the early 14th century. We were introduced to Sanskrit words, literature and culture. The word 'biko' was an ancient Sanskrit word that referred to an Indian sweetened steamed rice cooked in coconut milk and sugar cane. 

In fact, the recipe of wajik was inherited by the Indonesians from the Indians several milleniums back when they conquered the Indonesian archipelago. So the name 'biko' and the original recipe actually both came from India.

Here is my recipe of biko: 

Ingredients:

2 c malagkit (glutinous) rice

1 c very thick coconut milk

1 1/2 c brown sugar

1 c very thick coconut milk (for making latik)

banana leaves

Procedure:

1. Cook malagkit rice. Set aside

2. In a large pan, boil the thick coconut milk and sugar. Add the cooked rice little by little, while mixing well. Remove from heat.

3. Spread wilted banana leaves on a bilao or tray. Put rice mixture.Spread evenly. Serve with latik on top.

4. To make latik, boil thick coconut milk until oil separates and the cream turns into brown, fragrant and crispy latik.

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GINATAANG PAPAYA

GINATAANG PAPAYA (green papaya with coconut milk). Papaya, also known as kapaya, paw-paw or papaye is a native of Southern Mexico and neighboring Central America. The Spaniards brought the papaya to our islands, the Philippines in the 1560's where it rapidly propagated throughout the islands.

Because of our trade with ancient pre-Hispanic Malay-Indonesian kingdoms, we were influenced by cuisines from as far away as India and Arabia, namely the use of coconut milk in cooking vegetables (called ginataan). When papaya came, the early Filipinos naturally cooked the green fruit in coconut milk. The result was 'ginataang papaya' which was simply delicious. Today, this dish is very popular in Southern Luzon, Mindanao, Sulu, Palawan, Visayas and Bicol where the trade was the strongest.

Here is my recipe of ginataang papaya:

Ingredients:

1 small green papaya (sliced)

1 c thick coconut milk

1 c thin coconut milk

2 Tbsp leeks or spring onions

(use garlic/onion if preferred)

salt, seasoning, chilis

Procedure:
1. Saute leeks or spring onions in 2 Tbsp thick coconut milk. Add papaya, thin coconut milk, salt and seasoning. Cover and cook.
2. When papaya is tender, add thick coconut milk and chilis and cover. Remove from heat. Serve.

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HARIBOL NITAI-GAUR KIRTAN

Acharya Das

Published on Jul 20, 2017

The transcendental vibrations of the "Haribol" and "Nitai-Gaur" mantras are not only all-purifying for the heart and mind, they are all-auspicious and can bless one who meditates upon them with full self and God-realization.

MAHAMANTRA

MADHANA MOHANA MURARI HARIBOL

HARIBOL NITAI GAUR KIRTAN 2

JAPA MEDITATION

Science of Identity Foundation

Here's your chance to learn meditation from a self-realised yoga master Jagad Guru Siddhaswarupananda Paramahamsa . In this class you will learn: * about the deep spiritual effect of meditating with a mantra * how to practice japa meditation with beads * how to practice kirtan meditation with music and singing * how to make your meditation more effective * how to establish a daily home practice * valuable tips for practicing meditation

A DIFFERENT REALM

Science of Identity Foundation

                  

Listen to this beautiful relaxing kirtan composed of sacred mantras and let your heart and mind find rest and comfort. A mantra is a transcendental sound vibration, not an ordinary material sound vibration. According to the teachings of yoga, a mantra is the sound manifestation or descent of the Supreme Person. You can practice meditation effortlessly and easily by resting your heart and mind in the beautiful sound of the mantra. In the same way that you enjoy a golden, glowing sunrise, simply relax in the spiritual beauty, warmth and comfort of these sacred mantras sung by Jagad Guru and experience the peace you are searching for.

RELAXATION MEDITATION

Science of Identity Foundation

Relaxation Meditation – Similar to the Tranquility Meditation, but with alternative visuals and a shorter play time, this combination of music, spectacular scenic backgrounds, and heart-felt chanting by world-renowned yoga spiritual master Jagad Guru Siddhaswarupananda offers a perfect opportunity to escape from the stresses of the day for a short, yet effective relaxation meditation.

FULL MOON SACRED MUSIC