A scientist in the kitchen

While spices are generally used for flavoring food, other uses would be of the medicinal kind. Like cinnamon would aid in diabetes management or that fennel can be used as purgative. One of the most useful spices would be turmeric, which has been used as antiseptic for cuts, burns and bruises. A friend of mine suggested mixing turmeric and milk for acne treatment. Haven’t tried it yet, though.

Aside from cooking, what else do you use your spices for?

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Now, this title is quite a mouthful of Filipino words! This is simply spring rolls made from banana heart or bud or blossom. Puso (heart) ng (of) saging (banana) lumpia. The outer red coverings are called bracts and a banana heart consists of several layers of bracts and flowers. In Tagalog cooking, we usually cook this with coconut milk or sautéed with vegetables and vermicelli for a delicious laksa.

I spent the Holy Week at home, catching up on sleep and checking out leaking bathroom faucets. We had this delicious lumpia for Good Friday lunch paired with fried whole tilapia. The day before, we harvested some bananas from the garden. There were three puso ng saging but I only used one, while the two we gave to our neighbor.

I wanted to make it with coconut milk, but we were not able to buy grated coconuts to extract the milk. We did have some coconuts but I have to grate them myself, a task I don’t enjoy. So instead of making lumpia and one with coconut milk, I decided to make two versions lumpia. The first version, I sautéed with annatto/atchuete oil and fresh garlic was added in the end while the second one, fresh Thai basil were added.

Lumpiang Puso ng Saging with achuete

1 tbsp oil
1 tbsp annatto seeds
5 cloves garlic, chopped
1 small onion, chopped
1/2 puso ng saging
salt and pepper to taste
2 tbsp chopped roasted peanuts
Lumpia wrappers

1. Heat oil in a pan then add the annatto seeds. The oil with turn bright yellow. This should take around a minute. Remove pan from fire and discard seeds. You will use this pan for sauteeing the rest of the ingredients.

2. Clean puso ng saging by removing the layers of red bracts flowers until you come into a pale yellow bract. Chop into quarters and sliced thinly. Place immediately in water to prevent discoloration.

3. Saute half of garlic and all of the onion. Add half of the puso ng saging and mix well. Make sure that everything is coated with the oil. Add salt and pepper to taste. And the peanuts and mix thoroughly.

4. Remove pan from fire and let the mixture cool. Add the rest of the fresh garlic.

5. Place one lumpia wrapper in a plate. Add 1 tbsp of the mixture in one end. Moisten the sides of the lumpia wrapper with water. Fold the sides towards the filling then roll the wrapper. Fry till golden brown.

For the second version, saute the puso ng saging in garlic and onion. Season with salt and pepper and when cooked, add 3-5 pieces of chopped Thai basil leaves. Cool down then wrap in lumpia wrapper. Deep fry. I used the same pan so the dish was a bit yellowish.

Cucumber-Peanut dipping sauce for lumpia

1/4 cup vinegar
2 tbsp fish sauce
1 tbsp sugar
1 tbsp chopped cucumber, unpeeled
1 tbsp chopped roasted peanuts
chilis, according to taste

Mix the first three ingredients. Taste for balance of sourness, saltiness and sweetness (according to your taste). Add the chopped cucumber and peanuts. Add chili flakes or fresh chilis.

Note: The dipping sauce I got the idea from my favorite Thai resto in Los Banos. Hers is still better, though, but I’m getting there.

This Weekend Herb Blogging is hosted by Ramona of The Houndstooth Gourmet. Check out her round-up next Monday.

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Crispy pata or deep-fried pork legs is one special dish that is served during fiestas and special occasions. Pork legs and boiled till tender then deep fried. I haven’t cooked it yet, though whenever I crave for one, a Filipino restaurant nearby satisfies my cravings. To accompany the crispy pata is a dipping sauce made of soy sauce, kalamansi and fresh chilis. Others prefer sweet-and-spicy gravy or simply atsara.

The dish is so rich and oily, you wouldn’t want to make a habit of eating it regularly. Otherwise, you need those life insurance quotes quick!

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For the food bloggers out there, what’s your luxury dream kitchen? Wouldn’t it be great to have it all come true? Now, I am still far from having my own house, and to have my own kitchen. What I do for now is look at pictures in magazines and web sites and just drool over those beautiful kitchens. I’m still getting ideas.

I’m currently browsing this website, Kitchen Designers, with an impressive gallery of dream-come-true kitchens, from the traditional to the contemporary. With the philosophy that your kitchen should fit your personality as well as your lifestyle, they offer you the style that would fit your taste. You can go as modern as having sub-zero refrigeration and yet maintain that French country or Southern colonial style. They also provide a list of resources to get that dream kitchen of yours. A page gives you a list of questions to ask to get you going. Of course, you have to select your designer – one that is affiliated with a trade association, is certified, is highly recommended and more… Not only do they design and execute your dream kitchen, they also have a portfolio of designs for that walk-in pantry you want as well as designs for a wet bar, a home office or an entertainment center.

What would your dream kitchen be like?

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It’s summer in the Philippines, summer vacation for students and teachers and is usually the time for scientific conferences. One of the conference I would hopefully attend is the annual convention of the Philippine Society for Microbiology which will be held in Boracay. Yup, beaches, seafoods and microorganisms all in one go. The venue is at the Boracay Regency Beach Resort and Convention Center.

I’m already looking at possible accommodations - at the venue itself, a condo hotel or in on of the many private cottages that dot the island. Though I’ve got to finish the abstract first to ensure I’ll attend.

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