I’m getting good at this!
For my next adventure in cooking, I prepared Filipino chicken, rice, steamed asparagus, pear salad, biscuit, and honey-bun cake.
This Filipino chicken recipe is iconic in our family. Paul’s mother picked it up while they were living in Japan in the late 1960s, and it has been a family favorite for over 50 years. Think about that. Three generations of this family have sat around the dinner table and enjoyed this meal together. They have smiled, laughed, and argued, listened, celebrated, mourned, have been sad, worried, excited, angry. This meal is what connects us today to the memory of all of those moments in time.
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The dish itself is easy and delicious, warm and steamy goodness; rich, salty and sweet. And it’s classically Filipino with an adobo sauce as the base. The recipe calls for two packs of chicken; drumsticks, thighs, and breast. However, Paul and his mother always used a large-ish pack of thighs, bone-in and skin on. Really, you can use whatever you want, but you do need the skin as it provides the fat that keeps the chicken tender. My only added advice here is to adjust the amounts of liquids to make sure that you have enough to cover, or nearly cover, the chicken. In this particular instance, I chose a pack of 10 thighs and found that I needed to double the recipe in order to have enough liquid in the pot.
In a large pot, I added 2 cups of water, one-half cup of soy sauce, one cup of vinegar, two or three whole bay leaves, black pepper, and half a bulb of garlic, sliced. Then, I added the chicken and covered the pot. After about an hour and quick phone call to Paul’s mom for moral support(!), I needed to reduce the amount of liquid. So, I uncovered the pot and let it cook for another hour until the liquid was reduced by about three-fourths. Just use low to medium heat settings and adjust as needed based on the amount of time you have.
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Ok, let’s take a little time-out to have a serious talk about rice. That’s right. Rice. For my readers in the American south, I know I am opening a can of worms here. (What other readers are there you ask? Well, at last count, the little blog that could is being read in 47 countries around the world. Eeek!)
Rice culture in the American south, specifically in the Carolinas, has a long, long history, and southern households and their cooks have developed very specific habits and methods, to a nearly religious level, around cooking, serving, and eating rice. In fact, many southern brides receive the traditional gift of a rice spoon as a wedding gift.
The rice historically grown in the Carolinas was a long-grain, non-aromatic, white rice. Over the years, my family has grown more fond of the aromatic rices like jasmine and basmati.
Now, there are many questions that can immediately tell us a lot about a person based on their response, questions that place people in categories or camps. Which direction the toilet paper roll faces, for example, is one of those questions. I am not even going to weigh in on that one for fear of losing readers!
But the rice question is this, “How do you cook rice?” The two camps are as follows: steamed or boiled. Each camp is full of devotees. I have never in my life heard someone say, “Either way. It doesn’t matter” because, well, it most certainly does matter. These two versions of rice are hardly even comparable!
The only way to cook rice is in pot. Judge me as you wish.
Two cups of water to one cup of rice, a thick pad of butter, and 10 minutes covered on low to medium-low heat makes the perfect pot of rice. Every time. Finesse points include bringing it to a hard boil just before turning down the heat and covering, and do not, for the love of all that is good and right in the world, do not lift the lid. Once it is covered, you must not uncover until it is finished. In our household, getting a little too close to the pot would result in a sharp rebuke, “Don’t open the lid!” You might even get a light slap on the hand if it looked like you might be considering lifting the lid. I’m not kidding. When finished, the rice should be forked before serving.
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Asparagus is a perennial that grows really well in the south. A well-tended bed will produce for many years. It grows like a weed as we say. I have even seen it growing wild in roadside ditches down country lanes bordering long forgotten homesteads and farms. We like it lightly steamed so that it retains its crunch and nutty, earthy flavor. A vegetable basket in a large pot over medium-high heat works well. Add water until it is even with the bottom of the basket. Cover the pot and start a five minute timer once you see the first curls of steam rising. Then, remove from heat and serve immediately.
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Pear salad. Another icon at our family’s dinner table. Begin with a couple of outer leaves from a head of iceberg lettuce as the base. Add a half of a pear, a dollop of mayonnaise, a maraschino cherry, and a sprinkling of cheddar cheese. I don’t know the origins of this little dish nor have I ever had the inclination to ask. I almost prefer to think of it as uniquely ours. It is just so dear and precious to me. It really is delightful. Trust me.
However, if you choose to use anything other than Duke’s mayonnaise, I am not responsible for the outcome.
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And finally for dessert…We were celebrating a birthday so I made a cake, honey-bun cake. We make this cake in a casserole dish, and it is hilariously and lovingly known in our family as buh-donka-donk cake (because if you are not careful, it will give you a buh-donka-donk butt!).
First, mix one box of yellow cake mix, 8 ounces of sour cream, three-fourths cup of oil, four eggs, and one-half cup of sugar until all ingredients are moist, about two minutes at a medium speed. Pour into a greased 9 x 13 pan. Combine one cup of light brown sugar, one-half cup of raisins, and two teaspoons of cinnamon and lightly swirl mixture into the batter. Bake at 350 degrees for 45 minutes. While the cake is still warm, pour a mixture of one cup of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla over the cake.
Paul made this cake for us many times. He got the recipe years ago from one of our finest friends who got the recipe from his good friend and neighbor. Connection. Making and sharing these recipes and food keeps us connected, physically and in spirit.
As we enjoyed the meal, we talked about all the people we loved who were connected with the recipes and the food. We smiled and laughed remembering them, the time we shared with them, who they were, and the impact they had on our lives and us on theirs. I am so grateful for everything Paul and I shared and particularly grateful that Paul left me such a beautiful (culinary) legacy of love!
This. This is what I love about food, recipes, and sharing meals with others. It’s a way to remember and honor the lives of those we love. It’s an active, living memorial.
Food + memories = joy, Malia
Party of One, or Life after Death 