Which do you think is the Korean drama that has the best bibimbap scene?

There is no criterion except that maybe the scene made you wish you can get a metallic bowl, get those left-overs from the fridge and fix yourself some spicy bibimbap, too. 🙂

Your choices are….

A. Heading to the Ground (2009, MBC)

In episode 15, Cha Bong Gun (Jung Yun Ho) tries to get to know more about Kang Bae Hin (Go Ah Ra) over a late dinner of bibimbap and ramen. (Photo Credits: MBC)

B. My Lovely Sam Soon/My Name is Kim Sam Soon (2005, MBC)

In episode 8, Kim Sam Soon (Kim Sun Ah) decides to forgo with her no-carbs diet for a day and binge on bibimbap and soju. (Photo Credits: MBC)

C. Full House (2004, KBS2)

In episode 7, Han Ji Eun (Song Hye Kyo) gets irked when Lee Young Jae (Rain) calls her bibimbap ‘dog f00d’ and ‘slop.’ (Photo Credits: KBS)

Vote now…


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The FooDorama Challenge: I Watch It, I Try It!

アリガトーフ♪≡c⌒っ´・∀・)っ□

Jdorama Challenge: JIN

JIN is an 11 episode sci-fi/medical drama shown from Oct. to Dec. of 2009 on TBS.  The story centers around a brain surgeon, Dr. Minakata Jin, who got mysteriously transported back in time – around 1860’s or a few years prior to Japan’s historic period, the Meiji Restoration.  The doctor in his quest to find a way to go back to his own time had suddenly found himself involved and interacting with people of that era – both ordinary and prominent figures – thereby, inevitably altering the course of history – not just of Japan, but of the whole world as well.  This drama bagged the top awards in the 63rd Japan Drama Academy Awards including best drama and best lead actor for Osawa Takao (as Jin).

JIN is an interesting drama that is definitely “edutaining” – (educational and entertaining).  The viewer can learn about Japan’s history as well as a bit about science and medicine. Though i am no expert, I am sure the drama is not historically accurate.  However, its absorbing story-line, the mysteries behind his time travel that have yet to be solved, and the consequences and morality of his actions are thought-provoking and can surely hook a viewer like me til the end.  I am sure there will be a second season… and I can’t wait to find out what’s going to happen next!

Jdorama Food: Agedashi Tofu

Agedashi tofu (also known as agedashidofu or age tofu) is basically deep-fried tofu served with a dipping sauce called tentsuyu (made of mirin, dashi, and soy sauce).  It is eaten as a side dish or appetizer.

FooDorama Connection: In Episode 10, before leaving the Tachibana family (who had “adopted” him ever since he got transported back into the past), Dr. Minakata (Osawa) receives a bento box from Tachibana Miki (played by Ayase Haruka) as she bids him farewell.

In this drama: I learned that prior to the Meiji Restoration (pre-1868), the Japanese were forbidden to eat meat from four-legged animals due to their strict Buddhist beliefs.  Therefore, Dr. Minakata had been eating a lot of vegetarian meals (which he considers plain side dishes in his own time) that were always prepared by Miki.  Above shows Jin looking at the last bento food she prepared for him and realizes he’s going to miss her cooking especially her deep-fried tofu.

Jin’s favorite: agedashi tofu in tentsuyu sauce – “unusually” served in a bento box by Miki.

The FooDorama Challenge: Making Agedashi Tofu

A typical middle class Pinoy family meal do not include side dishes much – especially if one is on a budget or too busy to cook extra dishes.  A meal of around one or two ulam (main dish) and rice is our everyday fare along with condiments and fruits. When we do serve a side dish – it’s most probably something simple and store-bought than home-made (to save time) like atsara or achara (pickled papaya strips) and salted red duck eggs.

Well, this  side dish is a centuries-old recipe in Japan.  Tofu does not really have much taste so I assumed that the dipping sauce is the one that’s important.

What you need: silken tofu, corn starch, granulated dashi, mirin and soy sauce.

Cut the tofu into smaller cubes and coat each one with corn starch: this was a bit tricky since the tofu was too delicate and breaks up easily while doing so.

Frying them all up in vegetable oil.

Agedashi Tofu for FDC#10 is done: garnished with chopped spring onions and katsuboshi flakes and dipped in tentsuyu sauce (boil the following: 2/3 cup water, 2 tablespoon soy sauce, 3 tablespoon mirin, 1 1/2 teaspoon granulated dashi).

Crispy fried and up close: Many Pinoys may find it a bit too mild-tasting even with the dipping sauce (we would more likely modify it by using more soy sauce, and add garlic and/or pepper to jazz it up).  And there are still too many steps to make it just for a simple side dish (if we get to deep-fry anything – then it should be something for a main dish).  But other than that, it was ok… I conclude that it would be something I would serve guests or order in a resto rather than be a part of an ordinary meal. (^_^) v

NEXT: For my 11th FooDorama Challenge, I’ll take a short break from Japanese dishes and go Korean once again so I could pay tribute to my most favorite Kdrama of all time! Heehee!

My FooDorama Challenge Links:
FDC#11: Bibimbap (Kdrama Inspiration: Full House)
FDC#9: Sekihan (Jdorama Inspiration: Hotaru no Haka)
FDC#8: Kareh Raisu (Jdorama Inspiration: Kaibutsu-kun)

————————————- fodocha

Dish info source: wikipedia
Recipe source: mamaloli
Japan's meat history info source: luciesfarm
Jdorama info source: dramawiki
Jdorama photo credits: TBS

The FooDorama Challenge: I Watch It, I Try It!

平和 (★´3`)ノ.☆.・∴.・☆:*・∵.:*・☆.。.:*, :*・∵.:☆.。

Jdorama Inspiration: Hotaru no Haka

The live action version of Hotaru no Haka (Grave of the Fireflies) was a tanpatsu (movie made for TV) that was shown on November 1, 2005 on NTV.  Based on a novel by Akiyuki Nosaka, Hotaru no Haku was first made into a critically acclaimed animated movie in 1988. The story, set in World War II, is a heart-breaking tale of a brother and sister who were orphaned and taken under the care of a distant aunt.  The harsh realities and hopelessness caused by the cruelties of war inevitably affected everyone and thus, led the the two siblings to go and fend for themselves which ultimately brought about tragic and unfortunate consequences.

It would be better to see the 1988 movie before you watch the jdorama version.  A lot of people liked the original much better than the newer version – mainly because they disliked the auntie (played by Matsushima Nanako in the live action version) so much they prefer not to see her side of the story (which wasn’t implied in the animated movie).  The 2005 version tried to point out that it is understandable if people do make cruel, apathetic decisions and acts just to protect those who are precious to them in times of war. Both versions still showed a clear message though: war may bring out the best as well as the worst in us, and let’s hope and pray that something like this will never ever happen again.

“War does not determine who is right – only who is left.” ~Bertrand Russell: Seita (Ishida Hoshi) and Setsuko (Sasaki Mao) try to stay alive during the war (above left); At right are their animated counterparts from the 1988 movie.

Jdorama Food: Sekihan

Sekihan or red bean rice is a traditional Japanese dish that is made of steamed glutinous rice and azuki beans.  The rice gets its red color from the water used from boiling the beans.  Red is a color associated with ‘happiness’ or driving away evil vibes in Japan; that is why, sekihan is served during celebrations like birthdays and holidays.

The FooDorama Connection: At the start of the TV movie, the husband of the auntie was called to serve in the war and will be leaving on that day. For his going-away party, the aunt cooks a big batch of sekihan which excited her two daughters for they hadn’t eaten anything as luxurious as sekihan since the war started.  Above shows the elder daughter Natsu (played by Inoue Mao) scolding her sisters, reminding them that their father’s departure is not something to rejoice about.

The sekihan in the TV movie being cooked in a wooden steamer.

Another jdorama that featured sekihan:

Smile (TBS, 2009): In episode 2, Hayakawa Bito (Matsumoto Jun), helps make and deliver sekihan to an elementary school.  Unaware that the rice in the sekihan was tainted with pesticide, Bito later finds out about the mass poisoning of the students through the TV news (above right).

The FooDorama Challenge: Sekihan for My Dad’s Birthday!

We Pinoys are no strangers when it comes to glutinous rice cakes (like biko and bibingka) which we also serve during special occasions, and occasionally as an afternoon snack.  However, ours have coconut milk and sugar so they’re sweeter and goes well with strong coffee.  So when I read the ingredients for sekihan – I naturally went: What? No sugar? WTH will it taste like?

Having doubts about it, I still went ahead with this recipe for my dad’s birthday, using whatever that was left from the expensive azuki beans that I used for shiruko (FDC#3).

To make Sekihan: I used half a cup of the beans and soaked them overnight in water.  Then, I boiled them with two cups of water for less than an hour, making sure they weren’t totally cooked yet.

Then, I placed the washed uncooked rice in the rice cooker, along with three cups of water (a portion of which came from the reddish water used for boiling the beans).  I also placed the semi-cooked beans in it and some salt and let it sit for an hour. Lastly, I turned on the rice cooker until the sekihan was ready.

onigiri sekihan

Sekihan for FDC#9 is done! You can mold the sekihan into round or triangular shapes (onigiri) if you like. 🙂

What did this biko-loyalist, Pinay amateur cook think of the taste? Hmm, as I said, I had my doubts but I decided to give it a chance.  I tried it with sesame seeds and salt (as stated in the recipe) but I wasn’t satisfied with it, and was only able to eat a few amount. I even tried store bought furikake (condiment used for rice) with it but I still found it lacking. The rice and beans tasted well together but I just blame my stubborn taste buds which is too used to eating rice cakes the way we usually make them… hence, I found my hand reaching up into the shelf to get the sugar jar….

sekihan with sugar

Topped with brown sugar and sesame seeds, this sekihan is much better and more satisfying for me.  And I did find out that in some parts of Japan (like in Tsugare and Iwate), they do use sugar to sweeten their sekihan. ^_^ V

sekihan for dad

This sugar-topped sekihan is for my dad who celebrated his birthday today! Happy, happy birthday to my dear old Dad!

——————

Postscript (★´3`): Btw, my sekihan turned out too dark (it was more like brown, not red) so my advice is to lessen the amount of the “red” water and use more clear water for the one you’ll use to cook rice with – that is, if you want a lighter red or pinkish colored rice.  (★´3`) Also, if you are a beginner, it is better to experiment with smaller amounts first (like 2 cups of rice and 1/4 to 1/2 cup of beans) and see if you like it.  If you do, you can make more next time. (★´3`) And lastly, of course, I don’t discount the traditional way of putting salt – but if you are watching your health and on a low-salt diet, I think brown or muscuvado sugar could be a tasty and healthier alternative.

^*・’゚☆。.:*:・’☆’・:*:.。 ~piisu~fireflies!~ v (゚▽゚)ノ.:*:・’゚:*:・’゚☆

My FooDorama Challenge Links:
FDC#10: Agedashi Tofu (Jdorama Inspiration: Jin)
FDC#8: Kareh Raisu (Jdorama Inspiration: Kaibutsu-kun)
FDC#7: Zaru Soba (Jdorama Inspiration: Attention Please)

———————————- fodocha

Sekihan info source: wikipedia (English), wikipedia (Japan)
Recipe sources: japanesefood.about, recipezaar
Jdorama info source: dramawiki
Jdorama photo credits: NTV, TBS
Anime photo source: News-Anime

The FooDorama Challenge: I Watch It, I Try It!

オメットモンスター(ノ゚ロ゚)ノ ⌒Θ…(((ボン!(▼。・ェ・。▼)ピカチュー!!

Jdorama Inspiration: Kaibutsu-kun

Kaibutsu-kun is an 11 episode, fantasy show that has just started airing this April on NTV. It is based on the manga story by Fujiko Fujio and became a popular children’s cartoon show in the 1980s. It stars Arashi leader, Ohno Satoshi in the title role of Little Monster, the spoiled bratty prince of the Monster World.  As part of his training to be the successor of the throne, Kaibutsu-kun was forced out of the comforts of his realm and into the Human World and try to find out what it is like to live amongst us.  Along with his 3 companions (Dracula, Wolfman, and Frankenstein), he gets into a series of tests, misadventures and silly battles with other monsters and demons.

Kaibutsu-kun so far looks engaging enough for me to stick around and to watch it.  It is really a show aimed for kids, the young at heart and of course, Arashi fans will not be excluded. The costumes and CGI effects remind me of our very own Lastikman and Enteng Kabisote (meaning, it ain’t Avatar).  I like Satoshi-kun and I’d be glad to support him since he receives so few main roles in dramas; which is a shame because, as proven by his heart-rending performance in Maou, he is remarkable as a dramatic actor (plus it is a well-known fact that he is the best singer in Arashi).

おめでとう Omedetou, Satoshi-kun on your new hit show!!: Ohno as Kaibutsu-kun (Little Monster) with Dracula, Wolfman, and Franken (Left) bringing to life the manga characters created by Fujiko Fujio at right.

Jdorama Food: Kareh Raisu (Curry Rice)

Kare Raisu or Curry Rice is one of Japan’s best-loved yohshoku (recipe with Western origins).  Curry was first introduced in Japan in the late 19th century by the British who in turn, got it from India (so does that make it a recipe of semi-Western origin?).  Simple and easy to prepare, curry rice is Japan’s most common and most popular dish, and consumed by people from all walks of life  – a perennial fixture on dining tables – from the Prime Minister’s to the humblest of all households.

Curry rice is also the food I usually see being served the most in jdoramas (along with ramen and okonomiyaki) so to include it in my foodorama challenges is deemed inevitable.

The FooDorama Connection: In episode 1, brother and sister, Hiroshi and Utako serve their “foreign-looking” guests a humble dish of curry rice.

A Monster Hit: Being a usually grumpy, finicky eater, Kaibutsu-kun surprisingly cries out, UMAI!!! (yummy!) after tasting Curry Rice for the first time, and proclaims it as the best thing in all the world/s (his world included).

Kaibutsu-kun’s favorite Curry Rice: Beef Curry with white rice

Another jdorama that featured Kareh Raisu:

At Home Dad (2004): In Episode 4, Kazayuki-san’s mom-in-law shares her ‘secret’ when  cooking her delicious Curry Rice – she adds a spoonful of instant coffee.

The FooDorama Challenge: My First Kareh Raisu

We, Pinoys, are familiar with curry. However, our taste buds are only relegated to the common Chicken Curry dish (which was my fave when i was a kid) wherein we use yellow curry powder and coconut milk. And that’s just about it with curry.

Even if curry rice was a simple dish, I was still excited since this was my first time to have curry aside from chicken. Recipes on the net say I could use any meat for curry rice but I chose to go for the classic which is beef curry.

To make Curry Rice: saute beef cubes with garlic, onions and oil in a deep pan; then add chopped potatoes, carrots and more onions. Then add water and bring to a boil; let it simmer until the meat is tender.

I would certainly like to make my own curry roux but maybe next time. Besides I already bought a pack of ready made roux in block form (above). This one has a medium hot flavor.

It would be better to chop up the blocks of roux (above left) so it can dissolve faster in the broth. The roux helps give the broth a thick, glazed consistency (above right).

Lunch is ready!!!: Kareh Raisu (Curry Rice) for FDC#8 is done; served with short-grained Japanese rice. Yum!

I had it first without adding instant coffee. But when we had it again for dinner, I heat it up and this time tried it with a teaspoon of the coffee to see if it would make any difference. And yes, I think there was a slightly more intense flavor to it after the coffee was added.

Umai indeed… and simple and spicy, too; Maybe I will try it with pork next time, and I may also add a bay leaf, and bell peppers as well.  It’s also good to make a big batch of it so you can have leftovers because, just like beef stew, it gets better with time.  ^_^

~oishi~ ┳┳ ヽ(^▽^ゞ) ゴハンゴハン♪

My other FooDorama Challenge Links:
Next: FDC#9 – Sekihan (Jdorama Inspiration: Graveyard of the Fireflies)
FDC#7: Zaru Soba (Jdorama Inspiration: Attention Please)
FDC#6: Samgyeopsal (Movie Inspiration: Sikgaek or Le Grande Chef)

—————————————— fodocha

Japanese Curry info source: wikipedia
Recipe source: japanesefood.about
Jdorama info source: dramawiki
Jdorama photo credits: NTV, FujiTV

The FooDorama Challenge: I Watch It, I Try It!

✈✈YOSH━━━- d(゚∀゚)b-━━━SHA!! ✈✈

Jdorama Inspiration: Attention Please

Attention Please is an 11 episode drama shown from April to June, 2006 on FujiTV. It’s about Misaki Yoko (Ueto Aya), a tomboyish, happy-go-lucky girl who suddenly finds herself training for the job of a cabin attendant just so she could wear the uniform for the man she cares for.  She later finds out that being a flight attendant is more than just the uniform, safety demonstrations, and serving airline food. It was an experience that ultimately changes her from a flighty (pun intended) punk girl to a happier and mature young woman.

Attention Please is one of my favorite drama/comedies.  It’s funny and entertaining, and Ueto Aya is always a delight to watch.  It also had 2 SPs: one in 2006 which took place in Hawaii while the 2008 SP happened in Sydney, Australia.

It also stars Ryo Nishikido; but too bad that he wasn’t in the last SP so his supposedly love angle with Aya’s character didn’t anymore materialize.

More on Attention Please ✈ click here.

Jdorama Food: Zaru Soba

Zaru Soba is a simple noodle dish served cold on a zaru (basket) and dipped in a sauce called mentsuyu or tsuyu before eating. The noodles used for this is called soba which is made from buckwheat flour. It is topped with dried nori flakes (if not, then it is just simply called mori soba).

It is a recipe ideally served during hot days of the summer. So what better time to have this dish than now when our current weather is so mercilessly hot!

The Jdorama Connection: In Episode 2, Yoko and her co-trainees, Yayoi and Yuki eat zaru soba at the noodle shop that belongs to Yayoi’s dad.

Yoko (Ueto Aya) teaches Yuki the ‘proper’ way to eat zaru soba: “Take a lot of noodles with your chopsticks. Dip it in the sauce and then…. SSSLLLUUURRRPP!!!

The girls’ zaru soba served on a flat bamboo basket plate along with bowls of mentsuyu. This meal is called ten zaru soba if accompanied with tempura.

The FooDorama Challenge: Cooling down with Zaru Soba

Looking at pictures of this dish had me thinking to just order it in a resto. I initially thought it would be complicated with the interesting presentation and all but as I read the recipes, it wasn’t really hard at all.

The last time I checked, there were ready-made dipping sauces (mentsuyu) available in the Asian section of a regular supermarket (left pic).  However, I did not buy one because I was set on making it myself.

What to buy: I bought soba noodles (Iwate brand), mirin, and Kikkoman soy sauce which are all available in supermarkets. Ajinomoto granulated dashi is also available in SM supermarkets but it is very expensive (nevertheless, one pack can be used for many other dishes and can last a long time anyway).  Dried nori is also essential to this dish.

To make the tsuyu: make your base first which is the dashi by adding 1 tablespoon of dashi powder to 2 cups of boiling water (you don’t have to use all of the dashi; just store it in the ref for future use). When done, heat 2 tablespoons of mirin in a separate sauce pan for a few minutes, then add half a cup of the pre-made dashi and 2 tablespoons of soy sauce.  Let it cool or refrigerate it before serving.

Or you can make 2 cups worth of tsuyu which you can use some other time.  You can store it in a jar and refrigerate it like I did (Right Pic).

For the noodles, cook it like any other noodle dish: boil it for 4 to 5 minutes. When it was done, I placed it in a colander and rinsed it in running water. I then place it in iced water.

Why use a basket for zaru soba? I at first thought that it was just for presentation but actually it has a function. Since the noodles come straight from the iced water, the basket is used to let the water drip away from the cold noodles when serving.

For the basket plate, any old small bilao (like the ones used for pancit malabon or palabok) can do the job.  I rummaged thru my stuff and found an old handwoven plate! Perfect! I cleaned it up and placed the wet, cold noodles on it, making sure to put a plate underneath it to catch the moisture.

Zaru Soba for FDC#7 is done: I topped the noodles with dried nori flakes. Tsuyu is served with wasabi, chopped spring onions and sesame seeds. I ate this wonderful dish with shrimp and vegetable tempura which I dipped in the tsuyu, too.

It was my first time to eat cold noodles. And, oh my! It was a revelation! It was a minimalistic dish yet refreshingly delightful! I was really amazed at how simple it was and at the same time so satisfying. Eat it the way Yoko would slurp it or just quietly savor each noodle, it doesn’t matter. It was a superb meal indeed.

Tips to enjoy zaru soba: ✈It’s best to use those commercially-made, rough bamboo chopsticks for a better grip on those slippery noodles. ✈ And to fully appreciate this meal, it would be ideal to eat it on a really hot day (lunchtime or afternoon snack). ✈ It must be a quiet day (with birds chirping or wind chimes tinkling in the background) so turn the radio or TV off.  ✈ If you have a low table or a coffee table, use it and sit on the floor while eating. ✈ And also, take a refreshing bath first before eating.  …I’m telling you, for me, eating it this way was like a peaceful, Zen-like experience.  I kid you not.

Try it and happy ssslllluuurrrping to you, too! b (゚∀゚) d

My Other FooDorama Challenge Links
Next: FDC#7 – Kareh Raisu or Curry Rice (Jdorama Inspiration: Kaibutsu-kun)
FDC#6: Samgyeopsal (Movie Inspiration: Sikgaek or Le Grande Chef)
FDC#5: Natto (Jdorama Inspiration: Yamato Nadeshiko Shichi Henge)
FDC#4: Okonomiyaki (Jdorama Inspiration: Hana Kimi)

—————————————– fodocha

Jdorama info source: dramawiki
Recipe sources: japanesefood.about, closetcooking

One of the best jdoramas I enjoyed watching was Attention Please (2006, FujiTV).  It stars the talented Ueto Aya, as Misaki Yoko, a tomboyish happy go lucky girl who at first did not know what to really do with her life.  Out on a whim, she decided to become a cabin attendant.  And much to her (and everyone else’s) surprise, she was accepted.  Yoko later finds out that being a cabin attendant is more than just traveling, serving food, and pointing for passengers where the emergency doors are; she learns valuable life lessons along the way that ultimately changes her flighty ways (pun intended), giving her a new and better outlook on life.

From turbulence to stable skies: Ueto Aya as Yoko whose training as a flight attendant changes her from a flighty, head-in-the-clouds punk girl to a happier and level-headed young woman

Working for the service and comfort of other people can be fulfilling and taxing at the same time. Somehow, it can feel like a thankless job, and so we lose passion for it and get burned out. Shows like Attention Please can help remind you the value of hard work, of what you’re supposed to do, and get you back on track. Here are some of my favorite “work quotes” from the show:

On guaranteeing quality for the service you offer: “Sending someone who is not fully qualified in the sky is the cruelest thing one can do to a person.”

On doing your part for the sake of the team: “Please don’t take flying lightly. If you can’t control the cabin, we can’t sit in the cockpit and be at ease.  We all help to fly the plane.”

On learning from your mistakes: “There are a lot of different problems waiting for us which the textbook doesn’t address.  The key to solving these problems is always in front of us.”

And on this note, I would like to say that I chose Attention Please as my next jdorama inspiration for my FooDorama Challenge #7… click here.

Btw, Attention Please is also close to my heart because my niece Pch is also a Flight Attendant.

She had worked for the same airline company as Yoko’s (so i do have confirmation that all those sempai-sempai stuff in the drama? They’re all true!).  I talked about her days as an FA trainee in an earlier post.  She has learned a lot since then, and enjoyed the times she had spent as an FA for one year. That chapter of her life has somewhat prematurely closed but now… another new chapter is about to begin.

My pretty Flight Attendant niece, Pch: the working girl at work (Left)

This post is dedicated to Pch, who will be soaring the skies again soon.  Since she doesn’t have a blog, I will just post pix from some of her memorable Asian trips and travels made possible by her adventures as a glamorous FA, proving that just like what Yoko had experienced, hard work and dedication do pay off…:

Wherever you are, Pch, always soar high, live life to the fullest and keep your feet on the ground… Ganbare and Godspeed. ~~Love from Tita S.

For my 8th Sunday Lunch Project, I chose to prepare a special meal which we call Boodle Fight.

What is a Boodle Fight? The Philippine Military coined this term, calling their traditional way of eating with their bare hands while the freshly-cooked food is served on a long table, piled on top of a tray or banana leaves.  It signifies brotherhood and fraternity.  “Boodle” by the way, is an American slang word that means a pack or a small crowd.  And boodle fight is in a way considered a “fight” since eating with a bunch of hungry army men means the food is consumed in an instant so one has to grab whatever he can get and eat fast, too. And when one is in a hurry, it would be better to do this standing up.

Well, not only are they the ones who do this. Pinoys and a lot of our South East Asian brothers are familiar with this type of communal meal, and eating with our hands. We usually do this outdoors when we go to the beach, especially in the summer and fiestas (summer festivals).  We would gather around a long table in a beach hut without using plates, serving dishes and utensils.  It may look uncivilized to some but it is actually practical and convenient.  And not to mention, FUN!

I also remember my days living in Cebu – we would eat this way in my uncle’s house during the heat of the summer.  And during my years as a fine arts student, I and my comrades would gather in the college basement, and partake of a meal of canned tuna or sardines on bed of hot rice.  This SLP post on Boodle Fighting is my tribute for those good times! 🙂

There are theme restaurants that offer this kind of meal but why go out when you can do it at home? So for today’s Easter celebration (and after going thru a no-meat diet for a week) I decided to have an indoor Boodle Fight. (Note: thanx to Pch for some of the pix here)…

Risa, my kitchen assistant, helps me gather banana leaves from a tree in a nearby vacant lot.  Paalam muna shempre…lol When getting the leaves, make sure you keep them away from yourself since the juice from the cut stalks can stain your clothes and shoes (which I found out rather too late). And better get the ones that are not torn as much as possible.

In the meantime, tilapia fish and eggplants were grilling away. Food grilled over hot charcoal is the usual fare for a boodle fight.

The banana leaves were wiped with a clean rag, and laid out (shiny side up) on the table, seeing to it that I have enough leaves to cover all the surface space of the table.  No one wants the food to spill out on the bare table but I nevertheless made sure to clean and disinfect the table beforehand.

Grilled pork liempo (belly meat marinated in soy sauce and calamansi), tilapia, peeled eggplants and salted eggs are placed and arranged on the banana leaves.

This meal is ideally served along with the classic Pinoy salad of chopped green mango, tomatoes, and onions with shrimp paste. I also made a condiment of chopped onions and tomatoes with soy sauce and calamansi to be mixed with the grilled pork and fish when eating.

We also had another condiment, fermented mudfish (burong dalag) that has a strong smell. You can mix it with your food, making it taste better and can make you want to eat more!

At last, my usual bunch of Sunday lunch guests (Sis et al) arrived in time just as I was done laying out the food and hot rice.

Let the Boodle Fight begin! No need to hurry here… just take your time. But don’t forget to wash your hands first! 🙂

And a perfect way to end this summer meal is with a cold dessert of Pinoy sherbet made of lychee and coconut from Arce Dairy (courtesy of Sis and Doc)!

Happy Meal!: Boodle Fight is not just an exotic form of eating but it’s an informal and relaxed way of celebrating Pinoy family ties, strengthening camaraderie and making more happy memories together.

And on this note, OMP wishes the whole Christendom…

_____()”””()______
_____( .’o’.)______
===(,,)(✿)(,,)===
═╬╬═♥╬╬♥═╬╬═

.•*”˜˜”*°•. ˜”*°•♥•°*”˜ .•°*”˜˜”*°•.
**♥** HAPPY EASTER!!!! **♥**
.•°*”˜.•°*”˜.•°*”˜♥ ˜”*°•.˜”*°•.˜”*°•.

My Sunday Lunch Project Links:
SLP#7: Samgyeopsal
SLP#6: Goi Buoi (Vietnamese Pomelo Salad)
SLP#5: Hainanese Chicken Rice

——————————— sunlupro

Reference links: 
dictionary.reference
answers.yahoo