Food For Thought

When I chose Half Hour Meals member Mhelhanee to be a featured member, it was for several reasons. First was the amount of recipes she has added in such a short period of time, next was the fact that her blog is very fun to read and last was the fact that my husband spent time in her native home, the Philippines.

I love her very in depth answers and I urge you to check out her blog, Grab a Grub for yourselves!

Your blog is not just about food, it’s also about your life. What made you want to add food to the mix you already had going?

My blog is all about my life and everything that tickles my fancy — Fashion, Photography, anything Artsy Fartsy, and a big part of it is travelling and food, since i love to eat and cook as well. For me, food is not just food per se, it tells alot about a certain culture of a region. But because of my busy schedule in medschool, i rarely travel locally and abroad, but at least I find time to go to places around Manila, my hometown, and talk about the history and culture behind each particular landmarks and sites, and food is always a big part of it. My husband and I are food lovers. We have no particular favorites. We try everything and anything. We always search for restos, cafes, or even food stalls, that serves good food. And obviously, Food is a big part of our lifestyle, whether it has to do with travelling, photography, partying, or just resto hopping for some culinary adventure..

What inspires you to write about food?

From watching TV shows and reading magazines about travel and food. I love collecting recipe books on book sale and back issues of food magazines. I love watching “No Reservations” by Anthony Bourdain. I just love how Anthony Bourdain talks about culture, history, festivals, and food. I admire his funny, witty, and provocative way of constructing his words in describing his culinary experiences in every places that he have been to. Sometimes, travel shows fail to feature much about a local street food and a real native family preparing food, cooking and dining at home together. Instead of other tv shows featuring top restaurants and chefs, Bourdain features small or large families from different places, showing how they prepare food, how they dine and celebrate with other family members during holidays or even a simple get togethers and picnic. It is fun to cook, but it is more fun to cook and share it with your loved ones. I think that inspires me to write about food — the culture, philosophy, and values of a typical local family cooking and dining together , rather than the science of cooking good food.

Do you have a favorite chef (tv or otherwise)? Why are they your favorite?

Like I said, I love Anthony Bourdain. The way he features unseen and un”scene” places, local street food, and most importantly, local average families having traditional holiday celebrations or everyday simple dinner. Other people find him obnoxious and annoying, I find him interesting. His provocative yet witty way of speaking and describing things like places and food, caught my attention, and makes me want to watch more of his featurettes. His tongue is as sharp as his kitchen knife, makes him unique among the other chefs and tv hosts.

I also admire Jamie Oliver. I love his energy and enthusiasm in helping other jobless people learn how to cook and having the courage in initiating changes when it comes in having healthy options of food in school cafeterias, and other places. I love the way he cooks and whip up simple dishes and gets fresh ingredients from his backyard. I dream of having the same kitchen garden that he has, where you can just pick fresh ripe tomatoes, chillies, and twigs of herbs and pop them straight in the oven.

I also love watching “Glutton for Punishment” and “Surreal Gourmet” by Bob Blummer. Makes me realize that great chefs also makes mistakes and also do have real struggles and everyday challenges in the kitchen. Culinary is a constant learning experience and a never-ending course. In “Surreal Gourmet” he travels with his toastermobile and chooses ordinary non-chefs, of all ages and occupation, then teaches them how to cook extraordinary recipes. He even prepares full course meal for them. Everybody deserves a great and special meal after a long, strenous hours of work.

What ingredients come into play most often in your kitchen?

Cheese, spices, and herbs… I am a self confessed quesophiliac and I do invest on good cheese, locally or imported ones. I have at least 7-10 types of cheese in my storage. They make great appetizers, great additions to soups, toppings for casserole meals and pastas, fillings for sandwiches, desserts, can be paired with wine, and sometimes can be eaten alone.

I’m also a great sucker for spices and herbs. In fact, they occupy most of the space in my pantry. I believe that spices and herbs can do great wonders to simple dishes.They can make a simple meal tastes like a gourmet dish with a simple dash of herbs. I also believe that good food doesn’t have to be expensive or doesn’t always have to be from a fancy restaurant. And thanks to herbs and spices. They play a big role on my kitchen. My hubby who works and travels to different places,always buys local spices for me. It’s like a standard protocol for him. Whenever I go to places, potluck, and barbeque parties, I never forget to bring a few bottles of it.

What is your favorite food post from your blog?

My favorite food post is not about a food recipe, but rather my recent post featuring the Singapore franchise of “MAKANSUTRA” here in Manila. I have been to Malaysia for three weeks, which has a lot of similarities to Singapore when it comes to culture, people, language, and most especially food. I am amazed how the three cultures (Indian, Malay, and Chinese) in one country were able to blend in harmony especially when it comes to food. So just before I left Malaysia, I bought several local herbs, spices, and mixes, because for sure, I’ll miss their delicacies. So I have also experienced eating at food hawkers as well. Hawkers are open air food centers wherein there are numerous food stalls selling inexpensive local food.

So when I found out that we already have the “MAKANSUTRA” franchise here in the Manila, I was so delighted. Now I don’t have to sigh and reminicse a bowl of Curry Laksa and fried oysters in Batu Ferringhi beach. We already have it here… But what really caught my interest on “Makansutra” wasn’t only about the food that they cater, but the founder and the history behind it. KF Seetoh, the founder of the said Makansutra, the Singaporean Food Ambassador. Many had proclaimed him the Makan Guru. CNN calls him he Guru of Grub. Anthony Bourdain calls him “The Master”. But for KF Seetoh, he simply sees himself as a simple storyteller of Asian Food Culture.

“Makan” means food or eating, “sutra” means guide. Makansutra is not just another food court, but rather a dining experience. The food court consists of stalls that caters different Asian cuisine such as Malaysian, Indian, Chinese, Singaporean, Thai, Western, and Filipino dishes. Its all in one place, which makes it unique and extraordinary. Morever, it is also an Asian Food Museum where you can learn so much about Asian Cuisine.

You have so many recipes with such an ethnic variety that you’ve added to HHM. Is there any common thread throughout your cooking?

I noticed that most of HHM members were from the west, hence, most of the recipes shared were Western. Usually American, French, and Italian. Instead of me sharing western dishes, (which is I know alot of the members are expert and are already very familiar with), I prefer to share Asian Oriental, Persian, and Filipino dishes (soon)… So you can say, I took the courage to share, both authentic and east meets west fusion for those who are not ready for hardcore Asian recipes.

When it comes to my cooking, stir frying, chillis and a little bit of simmering are very common. Also one of the reason why it is more appropriate for me to share on HHM since the method is easy and convenient, and at the same time, lets me share a little information about the Asian culture as well. So basically, most of my Asian recipes has to do with a lot of stir frying in sesame or peanut oil which gives a common Asian taste. But adding chillis and other exotic spices and mixes such as the Indian five spice, or the Chinese Five spice, gives it a more distinct and authentic taste to stir fry dishes. In cooking Indian or Persian cuisine, I usually do some simmering and grilling for kebabs, and most importantly, I always have a “Garam Masala” and yoghurt with me.

Surprisingly, unlike in any Asian and Indian cuisines, in my culture, Filipino dishes don’t use much spices in our cuisine. I am just amazed how Filipinos managed to whip up different dishes using only the essential spices and condiments such as garlic, onions, and sometimes ginger and bay leaves, and make it taste entirely different from another dish.

Were you born in Manila? Have you been outside of the island ever? Does living there pose a challenge in cooking recipes from other areas?

Yes, I was born in Manila. My mom was born in the North, so some of the local dishes that I learned to cook were from her region. Mostly more about sauteed and simmered vegetables in achovy paste and stews. My dad was from the South, which has an entirely different influence in food. They are more like Malay and Indian, which uses curries, chillis, and coconut milk in most of their dishes.

Unlike my husband who travels alot with his work, I have only been outside the country once. I have been in Penang, Malaysia for less than a month. It is Malaysia’s food capital, wherein there’s a marriage of three different cultures. Therefore, their food is primarily influenced by the three race. I noticed that people there are not fond of eating at fine dining restaurants and fastfoods. Regardless, whether you’ve been from a nighout party, bar hopping, even with your trendiest clothes, people eat at hawkers after nightouts. So hawkers are everywhere, at all times. And the food is amazingly cheap.

But even if Penang is the food capital, not mentioning the array of spices available, I still had a few dilemmas in cooking. Italian herbs are very expensive, for the reason that people rarely use them. It is twice and even thrice the price of what we have in the Philippines. So it’s either you have to buy the Italian Herbs mix, or just choose the herbs that you commonly use in most of your dishes. Most of the Malaysians are Buddhist, so beef is either not available at times, and when it is —- it is very expensive. Since I have a few Buddhist friends, I already disregarded the idea of cooking beef when I was there. Filipino condiments such as “bagoong” or “shrimp paste is not available so i have to bring a couple of jars with me when I went there. Since it was my first time to spend Christmas outside the country with my Chinese and Malay friends, I introduced and cooked a local Filipino dish called “Kare Kare”, a Filipino stew made from peanut sauce, with vegetables and meat. A few ingredients were not available in groceries, so I have to replace the key ingredient “ground peanuts” from an “unsweetened peanut butter” and other vegetables as well. Everything went well, and was just surprised that my Chinese friends loved the dish, especially the “bagoong” and even asked for the recipe.

How would you describe HHM to others? Have you tried any recipes from others on HHM?

HHM is for the superwomen out there, who are constantly shifting roles – from being a consummate professional at work, to being mom to your kids (and sometimes to your husband as well), to being a wife who can cook great meals, and a lover who can please. This goes out to the supermen of all sizes too, from being busy as bee at work, to single dads, or together with your working wife both doing shifts on taking care of the kids, or to bachelors who could impress a lady. HHM is for those who can’t afford to do fussy cooking. For those who don’t have the luxury of time in standing long hours in fron of the stove or oven. HHM is those for who look out for recipes that will take minimum effort but look and tastes like you have enslaved yourself in front of the oven.

HHM may not be a big foodie blogsites like others. I’d prefer a smaller community of food lovers, and humble yet great cooks. I have tried a few recipes especially those created by our admins and other members. Can’t resist to try it out, just by looking at the pictures makes me drool and crave to cook. Will still definitely be waiting for more recipes to try….