Sunday, July 31, 2011

Camilla’s son gives the Philippines a thumbs-up


Camilla’s son gives the Philippines a thumbs-up

Philippine Daily Inquirer

In the August issue of British Esquire, food journalist Tom Parker Bowles writes about how a trip to the Philippines, meeting its people and partaking of its culinary offerings, changed his preconceived notions of Manila.
Before his visit, Bowles’ image of the capital—supplied by well-meaning friends and acquaintances—were unsavory at best. More than once he was asked if he was a sex tourist; otherwise, why come to Manila?
The son of Camilla, Duchess of Cornwall, feasted on local delicacies such as sisig, adobo, sinigang, kare-kare and, yes, balut, on his visit early this year. (The article comes with a recipe for sisig and adobo.) He left transformed.
“Yes, it’s a city with a pockmarked face and a horrible limp, a place of erroneous preconceptions,” he writes. “But it has a heart of gold. Like the kind of beauty that has fallen on hard times… Overlooked and underappreciated, it’s the plucky survivor. You just have to look beyond the obvious, scratch away the generalizations and long-held cant.”

Plastic surgery changed my wife–and destroyed our marriage


Plastic surgery changed my wife–and destroyed our marriage

By: 

DEAR EMILY,
I am entering my 67th year, and reading some of the problems in your columns made me reminisce about my own life.
My wife and I came from poor families and worked our way through high school and college to finish our education.    Through sheer determination,  frugality, and working almost 20 hours everyday,  we were able to start a little business.  It succeeded well enough to send our three children not only to good schools in Manila, but overseas, too, for their post-graduate degrees.
When she reached her 40s,  my wife did not only find so much time and money in her hands—she also started finding fault in herself.  She was already pretty to me, but suddenly she was complaining about how her nose was too thick,  her breasts too small, her chin too weak, and other stuff I couldn’t even see.
The crack in our marriage apparently started with the first of a series of her plastic surgeries.   Once, I was gone almost a month for business meetings,  and when I came back and saw what she did to her breasts,   I couldn’t say anything.  I didn’t know whether to stare or look away from her.  She felt very hurt at my reaction.  It took great effort for me to make love to her again after that.   I was truly horrified to touch her for fear that her breasts would leak or get smashed!
Her unhappiness with her looks continued.  One day, at breakfast,  I almost didn’t recognize her! She looked so heavily made up so early in the morning, and  when I asked if we were expecting company, she looked at me funny.   Turns out she had tattooed her eyebrows,  her eyeliner,  and even lined her lips permanently!
Instead of finding it amusing, I felt disgust at how weird she looked.    Even her skin, which was meticulously cared for monthly by her dermatologists, appeared scaly!  I’ve not been remiss in telling  her how pretty she already was, but that only started an argument.
She used to be this woman who was so naturally pretty that we’d laugh at her friends who were so vain.   But she turned out to be exactly like them.
I am a quiet, simple man with simple pleasures and desires.   I worked hard all my life hoping to give my family everything I never had.  My wife and I were together through all that, but instead of appreciating our blessings,   money became a burden to her, and she couldn’t seem to wait to throw it all away.    I wish she spent it more in educating herself or doing charity work. She’s always with her friends, shopping here and abroad and getting fixated on fixing something in their bodies.
Her unhappiness with everything made us snarl and throw harsh words at each other.   The rift in our marriage just widened, and we drifted farther and farther apart.   Eventually, our kids had their own families, and my wife and I had to find solace somewhere else.  She went from one affair to another, and nothing lasted more than a few months.
While my friends went for young girls,   I found an educated, feet-on-the-ground woman of my age whose wisdom constantly astonished me.   She already tried marriage once, and that was enough for her.  We have been together 18 years now.
My wife has her own  life, and is still vain as ever.  Oftentimes, I’d think of our “hungry years”—the struggles and hardships we went through—and still feel pangs of regret.   I look back at how happy we seemed to be then.
—Yesterday’s Man
Your marital experience certainly gives pause, and there’s no answer needed here, is there?  But for purposes of reminiscing, let’s see what happened.
Your wife obviously took the angst and poverty of her childhood a little harder than you did yours.    She must have been so scarred from fighting the windmills of want and despair, that upon conquering them with your newfound wealth, she started to unleash all her desires and dreams on what was nearest and dearest to her—herself!    Weren’t you there, her primary spectator, seated front and center, watching her destroy every remnant  of her old self?
There must have been something so hollow, so deeply empty in her being, that no amount of self-indulgence could fill  it up.   Sadly,  this preoccupation with remaking herself made you drift away from her.  You could have stopped her, but you probably were too busy or just didn’t have the patience to buoy her spirits enough.
She mistakenly thought, perhaps, that despite your protestations,  you were indeed proud of her new features.  She failed to read what your mind was silently screaming at her—that she was transforming herself into a complete stranger, and hopelessly eroding your affection for her.
You clearly had the same problem that Donald Trump, the American entrepreneur, had with his wife when she underwent the same procedures.  He remarked how he “couldn’t touch those plastic breasts, or look at her trout pout.”  His marriage to her went downhill, and he ended up with a woman with her natural looks intact.
Looking back at the past is certainly good for the spirit. But much as you wish you had done it differently,  your hungry years will always remain great fodder for reminiscing.
E-mail emarcelo@inquirer.com.ph or emarcelo629@gmail.com,  subject: Lifestyle.

The best-liked administration, so far


The best-liked administration, so far

By: 

THE MOST notable finding in the new SWS ratings of public satisfaction released this week, in my view, is that the present administration—as distinguished from the President as a single official—is the best-liked of all administrations ever since the ratings began in 1989.
The June 2011 net +46 satisfaction in the personal performance of President Noynoy Aquino, though on the upper end of the Good range (+30 to +49), is not special compared to the personal ratings of Presidents Cory Aquino, Fidel Ramos and Joseph Estrada at the same point in their terms, which were all Very Good and well into the +60s.
On the other hand, the June 2011 net +45 satisfaction in the performance of the national administration (administrasyong nasyonal in Filipino) is higher than all the administration ratings throughout the times of Estrada (peak of +36 in November 1998) and Ramos (peak of +32 in September 1992).  The ratings of Cory Aquino’s administration started in February 1989, at its peak of +23.  The GMA’s administration’s best was +27.
The national administration’s new net rating of +45 is derived by comparing the 62 percent satisfied with the 17 percent dissatisfied with its overall performance.  It concerns the entire team, not just its leader.
The boses of the Bosses.  Each quarterly Social Weather Survey also asks respondents to rate the national administration’s performance on a number of issues—17, in the June 2011 survey.
The collection of these ratings make up the administration’s report card on the 17 subjects, as graded by the people.   It shows Filipinos as predominantly satisfied on 13 subjects, with mixed feelings on three subjects, and dissatisfied on only one subject.
The people’s grades are Good on five subjects: Being prepared for strong typhoons (net +46; first-time rated), Helping the poor (net +44), Foreign relations (net +43), Promoting the welfare of overseas Filipino workers (net +41; new record high), and Fighting terrorism (+30).
The grades are Moderate, i.e. between +10 and +29, on eight subjects: Implementing housing projects for the poor (net +27), Reconciliation with Muslim rebels (net +26), Reconciliation with communist rebels (net +23), Fighting crimes (net +23), Prosecuting tax evaders (net +22; new record high), Deciding quickly on important problems (net +22), Suppressing private armies in Mindanao (net +17), and Eradicating graft and corruption (net +16).
SWS uses the term Neutral for single-digit net ratings, between -9 and +9, since these are not significantly different from zero. In June 2011, these were the grades on three subjects: Fighting inflation (net +4), Ensuring that no family will be hungry (net +4), and Ensuring that oil firms don’t take advantage of oil prices (net zero; first-time rated).
In June 2011, the P-Noy administration got a Poor grade (from -10 to -29) on only one subject, namely Resolving the Maguindanao case with justice, which got a -16, termed Poor (between -10 and -29).
For years, the three failing subjects of the report card have been Eradicating corruption, Fighting inflation, and Ensuring that no family goes hungry.  However, P-Noy’s administration has no negative grade on any of these subjects so far.
Fighting corruption.  In its first four quarters, the grades on anti-corruption of P-Noy’s administration have been +22, +22, +14, and +16, or four Moderates, i.e. all significantly positive.
These come after the GMA administration’s anti-corruption grades of three Neutrals, twenty-two Poors, and nine Bads (between -30 and -49).  Its best was +8; its worst was -40.
For its part, the Estrada administration got one Moderate, four Neutrals, and five Poors during its short existence.  Its best was +12, and its worst was -21.
The Ramos administration collected one Moderate, six Neutrals, thirteen Poors, and four Bads, with +10 at best, and  -38 at worst.
The Cory administration once got a record Very Good +65 for fighting corruption, back in the euphoria of 1986.  Afterwards, it collected one Moderate, two Neutrals, six Poors, and one Bad, with a low point of -39.
Fighting inflation.  In its first four quarters, the grades of P-Noy’s administration have been +19, +7, 0 and +4, or one Moderate and three Neutrals, but with no negatives. In contrast, none of the previous administrations ever got a positive grade on fighting inflation.
On this matter, the GMA administration’s grades were four Neutrals, eighteen Poors and twelve Bads, ranging from -3 at best to -43 (in three quarters) at worst.
The Estrada administration had two Neutrals, four Poors, and four Bads, ranging from -6 at best to -40 at worst.
The Ramos administration had two Neutrals, nine Poors, eight Bads, and two Very Bads (-50 or worse).  Its best was -7, and its worst was -51 (in two quarters).
The Cory administration, rated on this matter starting 1991, got three Poors, ranging from -13 to -28.
Fighting hunger.  The grades of P-Noy’s administration on this subject in four quarters have been +19, +11, +5, and most recently +4, i.e. two Moderates falling to two Neutrals, but still positive as of June 2011.
The SWS survey ratings on this subject began in 2004, during the GMA administration.  Up to mid-2010, its grades included eighteen Poors and three Bads, at best -13, and at worst -39.
Getting the best grades on the problem subjects is a good achievement for the team.
*  *  *
Contact SWS: www.sws.org.ph or mahar.mangahas@sws.org.ph.

Saturday, July 30, 2011

CBCP puts World Youth Day online


CBCP puts World Youth Day online

By: 



WWW.WYDPINOY.COM
For the first time, the observance of the World Youth Day abroad will no longer be exclusive to young Filipinos who have the time and cash to spare for the coveted Christian gathering.
The Catholic Bishops’ Conference of the Philippines (CBCP) on Friday launched an online portal that offers the Filipino youth a “virtual experience” of the 26th World Youth Day in Madrid, Spain from August 16-21.
The portal will give Filipinos access to real-time updates in the celebration and allow them to listen to podcast interviews of pilgrims sharing their experiences. They can also watch videos or browse photos showing the Filipino delegation’s participation in the event.
The creation of the website, www.wydpinoy.com is a brainchild of the CBCP Media Office and the CBCP Episcopal Commission on Youth (ECY).
“This is in answer to the call of the Holy Father for evangelization to be present even in the digital world,” said web administrator April Frances Ortigas in a press conference Friday.
She said six members of the YouthPinoy, the official media arm of the CBCP-ECY will be sent to Spain to document the Filipino delegation’s participation in the World Youth Day, a youth-oriented Christian festivity initiated by Pope John Paul II in 1985.
Ortigas said the documentation team said they would monitor the celebration and follow the Filipino delegates—“their personal reflections, their activities and experiences during the event, down to what they eat will be transmitted across the world.”
So far, the ECY has 427 Filipino delegates to the World Youth Day while other youth groups have at least 1,200 delegates, said Fr. Conegundo Garganta, executive secretary of the CBCP-ECY.
In a statement, Legazpi Bishop Joel Baylon welcomed the launching of the portal, admitting that the distance of the World Youth Day’s venue from the country was a major concern for young Filipinos wanting to attend the event.

Dilis: Ignored Here, Treasured Overseas


Dilis: Ignored Here, Treasured Overseas

Consumer Post
By SOL VANZI
July 10, 2011, 9:37am
Photo source: sulit.com.ph
Photo source: sulit.com.ph
MANILA, Philippines -- What is available locally year-round, cheaper than galunggong yet more nutritious than milk? It’s dilis, known generically in its many forms as anchovy. In the Philippines, it is often bought only as a last resort by families who cannot afford the more popular and expensive protein sources: dairy products, meat and classy fish varieties.
Scientific findings – The Philippine government’s Department of Science and Technology (DoST) has just released a report by the Food and Nutrition Research Institute (FNRI) showing that 100 grams of fresh dilis (anchovy) contains 752 mg of calcium, more than double the amount (340.55 mg) found in a cup of milk.
Another valuable nutrient in dilis is Omega-3 fatty acids, which are among the most beneficial types of the polyunsaturated fats found in fish. The American Heart Association recommends eating at least two 3.5-oz. servings of fish every week. Higher levels of omega-3 fatty acids are generally found in “fatty” fish such as herring, mackerel, salmon, sardines and anchovies. MayoClinic.com explains that eating these types of fish provides the greatest benefit from omega-3 fatty acids.
Multi-benefits – Anchovies, like sardines, are high in polyunsaturated fatty acids so it can help lower cholesterol level and reduce the risk of heart disease.
Anchovies are rich in healthy protein that is valuable for both children and seniors for brain function and bones health.
Anchovies are also a good source of essential vitamins (vitamins E & D) and minerals (calcium & selenium).
Small fish like anchovies and sardines have a shorter life cycle so are better than larger fish because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins.
Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet.
They are great for your brain  There is one thing that has been shown to restore and maintain brain health with more consistent results in the research than anything else, and it is fish oil; the best sources are anchovies, sardines, and mackerel. The main goal with consuming fish oil is to balance our Omega 6 fat intake with Omega 3.
Great for your eyes.  Omega-3 fatty acids are good for the eyesight; fish is the major source of Omega-3 fatty acids. Anchovies are excellent sources of omega-3 oils which are also necessary for beautiful-looking skin.  The smaller the fish, the shorter the lifespan and therefore the less accumulation of toxicity.
Abundant everywhere – Dilis is caught in sea waters around the Philippines’ 7,000 islands, with some of the catch sold fresh almost everyday in wet markets, while a major portion is sun-dried or salted and fermented into bagoong and patis for domestic consumption and for export. Filipinos consume dilis in many forms: fresh, dried or as salted sauce.
Very short menu – There are very few recipes for fresh dilis: raw as kinilaw, simmered in vinegar as paksiw, stewed with tomatoes and other ingredients as pinangat, coated with flour and fried crisp like tempura, or fried with beaten egg in patties or omelets. Dried dilis is stir-fried with or without oil until toasty and eaten as snack, pulutan or with rice as a viand. Vinegar, chopped tomatoes and green mango are often served alongside to temper the saltiness and strong flavor of dried dilis.
Meat substitute – In our household, dried dilis is beheaded, soaked briefly in water to reduce saltiness, and sautéed with tomatoes, onion and garlic as replacement for meat in vegetable dishes like ginisang sitaw, ampalaya or pechay.
Dried dilis also substitutes for chicken in tinola with green papaya. Other innovations include grinding toasted dilis into powder and using the powder to add protein and flavor to dishes like pancit, soups, fried rice and salads.
Very expensive overseas – Fresh anchovies are rarely available in Europe and the United States, where they appear for only a few months each year and are therefore highly prized and expensive, selling from a low of US$4 to a high of US$14 per kilo.
Top restaurants and award-winning chefs eagerly await the arrival of fresh anchovies to prepare them in very popular Greek, Italian and Spanish dishes.
Universal appeal – The most famous fish tapas (appetizers) in Spain are boquerones (anchovies): served raw in vinegar and olive oil, or dusted withn flour and deep fried, flavored only with a squeeze of lemon juice.
Greek and Italian cooks have similar recipes, varying only in the type of acid (either vinegar or lemon juice) but constant in the liberal use of olive oil.
A review of these foreign delicacies shows how universal dilis is; the dishes sound almost identical to Filipino kilawen and rebosadong dilis (battered fried anchovies).
Consumer Post
By SOL VANZI
July 10, 2011, 9:37am
Photo source: sulit.com.ph
Photo source: sulit.com.ph
MANILA, Philippines -- What is available locally year-round, cheaper than galunggong yet more nutritious than milk? It’s dilis, known generically in its many forms as anchovy. In the Philippines, it is often bought only as a last resort by families who cannot afford the more popular and expensive protein sources: dairy products, meat and classy fish varieties.
Scientific findings – The Philippine government’s Department of Science and Technology (DoST) has just released a report by the Food and Nutrition Research Institute (FNRI) showing that 100 grams of fresh dilis (anchovy) contains 752 mg of calcium, more than double the amount (340.55 mg) found in a cup of milk.
Another valuable nutrient in dilis is Omega-3 fatty acids, which are among the most beneficial types of the polyunsaturated fats found in fish. The American Heart Association recommends eating at least two 3.5-oz. servings of fish every week. Higher levels of omega-3 fatty acids are generally found in “fatty” fish such as herring, mackerel, salmon, sardines and anchovies. MayoClinic.com explains that eating these types of fish provides the greatest benefit from omega-3 fatty acids.
Multi-benefits – Anchovies, like sardines, are high in polyunsaturated fatty acids so it can help lower cholesterol level and reduce the risk of heart disease.
Anchovies are rich in healthy protein that is valuable for both children and seniors for brain function and bones health.
Anchovies are also a good source of essential vitamins (vitamins E & D) and minerals (calcium & selenium).
Small fish like anchovies and sardines have a shorter life cycle so are better than larger fish because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins.
Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet.
They are great for your brain  There is one thing that has been shown to restore and maintain brain health with more consistent results in the research than anything else, and it is fish oil; the best sources are anchovies, sardines, and mackerel. The main goal with consuming fish oil is to balance our Omega 6 fat intake with Omega 3.
Great for your eyes.  Omega-3 fatty acids are good for the eyesight; fish is the major source of Omega-3 fatty acids. Anchovies are excellent sources of omega-3 oils which are also necessary for beautiful-looking skin.  The smaller the fish, the shorter the lifespan and therefore the less accumulation of toxicity.
Abundant everywhere – Dilis is caught in sea waters around the Philippines’ 7,000 islands, with some of the catch sold fresh almost everyday in wet markets, while a major portion is sun-dried or salted and fermented into bagoong and patis for domestic consumption and for export. Filipinos consume dilis in many forms: fresh, dried or as salted sauce.
Very short menu – There are very few recipes for fresh dilis: raw as kinilaw, simmered in vinegar as paksiw, stewed with tomatoes and other ingredients as pinangat, coated with flour and fried crisp like tempura, or fried with beaten egg in patties or omelets. Dried dilis is stir-fried with or without oil until toasty and eaten as snack, pulutan or with rice as a viand. Vinegar, chopped tomatoes and green mango are often served alongside to temper the saltiness and strong flavor of dried dilis.
Meat substitute – In our household, dried dilis is beheaded, soaked briefly in water to reduce saltiness, and sautéed with tomatoes, onion and garlic as replacement for meat in vegetable dishes like ginisang sitaw, ampalaya or pechay.
Dried dilis also substitutes for chicken in tinola with green papaya. Other innovations include grinding toasted dilis into powder and using the powder to add protein and flavor to dishes like pancit, soups, fried rice and salads.
Very expensive overseas – Fresh anchovies are rarely available in Europe and the United States, where they appear for only a few months each year and are therefore highly prized and expensive, selling from a low of US$4 to a high of US$14 per kilo.
Top restaurants and award-winning chefs eagerly await the arrival of fresh anchovies to prepare them in very popular Greek, Italian and Spanish dishes.
Universal appeal – The most famous fish tapas (appetizers) in Spain are boquerones (anchovies): served raw in vinegar and olive oil, or dusted withn flour and deep fried, flavored only with a squeeze of lemon juice.
Greek and Italian cooks have similar recipes, varying only in the type of acid (either vinegar or lemon juice) but constant in the liberal use of olive oil.
A review of these foreign delicacies shows how universal dilis is; the dishes sound almost identical to Filipino kilawen and rebosadong dilis (battered fried anchovies).

Green papaya, an excellent vegetable



Timpla't Tikim
By SOL VANZI

MANILA, Philippines -- It is a fruit, it is a vegetable, it’s everywhere at all seasons. The papaya, which Filipinos consider ordinary and common, is hard to match in versatility, availability, nutrition, affordability and universal appeal.
When ripe, it is delicious and convenient whether eaten plain or mixed with others in a salad. With natural sweetness, ripe papaya requires no additional sugar and could be served straight from the tree. Its creamy texture makes the ripe fruit a perfect ingredient for smoothies, sorbets, and shakes. Sliced in half with the pulp scooped out, the shell becomes a natural “boat” or serving bowl for fruits and dips.
As a vegetable, green and unripe, papaya is often under-utilized in many Filipino kitchens, where its use is limited to only two dishes: achara (sweet-sour pickle) and tinola (gingered chicken soup). Ask for a third recipe and many will be hard put to add any more to the very short list, thereby missing out on a very inexpensive way to add  nutrients to the family’s diet.
More Protein In Green -- The mature green fruit has higher nutritional properties than the ripe fruit. The green fruit has only 1/3 of the calories of the ripe fruit but has approximately twice as much of highly digestible protein. The green fruit has only 2/3 of the carbohydrates of the sweet ripe fruit. Mature green papaya contains more vitamin A than carrots, more vitamin C than oranges, abundant fiber, vitamin B factors and vitamin E.
Rich In Folate – Folate, also known as folic acid, is a chemically complex vitamin found naturally in foods. It aids fetal development in pregnancy, helps produce red blood cells, prevents anemia, helps skin cells grow, aids nervous system function, prevents bone fractures, and lowers the risk of dementia and Alzheimer's disease. A cup of papaya provides 28 percent of one’s daily requirement of folate, almost equal to the amounts in cooked beets and split peas.
Suwam Na Tulya – A Pinoy standard using bivalves: tulya (freshwater green clams), lukan (mangrove giant clams), halaan (sea clams) or tahong (mussels). Broth or water is added to sauted garlic, onion and ginger; sliced green papaya is simmered until almost tender. Clams are added last and served when the clams open. Ground black pepper, boullion cube and leafy vegetables (malunggay, pechay, chili pepper leaves) are sometimes added for extra flavor and nutrients.
Kilawen – This is a cooked kilawen, not to be confused with the raw fish kilawen. The green papaya is cut into thin slices or sticks, sautéed with plenty of garlic, onion and ginger, seasoned with bay leaf, vinegar, salt and coarsely-ground black pepper. Protein is added in the form of small fresh water shrimps called Tagunton. Leftover boiled pork may also be incorporated. Instead of salt, some cooks use raw Bagoong Alamang. In some households, atsuete is added for color. Long green hot peppers add zing.
Ginataang Papaya – Saute smashed garlic, sliced onion and crushed ginger, then add sliced papaya and whole green chili peppers and mix thoroughly until heated. Stir in pure coconut milk, bagoong alamang, small fresh water shrimp, crabs, some leftover boiled pork or salted fish. Lower heat, cover and simmer until papaya is almost tender.
Turn heat on high to reduce and thicken gravy, uncover and stir to prevent scorching. At this point, some add malunggay leaves, chili pepper leaves or shredded pechay. Simmer a few more minutes before serving.
Dinengdeng – Hugas-bigas (rice rinse water) is boiled, seasoned with sliced or mashed ripe tomatoes, onions, and ginger. Sliced green papaya is simmered in the broth for 5 minutes, then joined by green leaves of either saluyot, kalabasa or sitaw. Fish bagoong is used instead of salt. Serve as soon as the leaves are wilted by the boiling broth. If there is any leftover fried or broiled fish in the house, these should be added with the leaves and served atop the vegetables.
Tinolang Daing – A Lenten staple when meat is banned and fresh fish is expensive. Salted dried fish is rinsed to reduce saltiness, then patted dry and fried lightly. Garlic, onion and ginger are sautéed with sliced green papaya until transluscent. Broth is added with the cooked fish, seasoned with ground black pepper, covered and simmered. Green leafy vegetables may be added at the last minute of cooking.
In some parts of the country, the onions and ginger are not sautéed but merely simmered in broth with the papaya and dried fish.
Empanadang Ilocos – A few empanada street vendors in Ilocos Norte use grated green papaya as filling instead of, or in addition to, bare-sprouted mongo. The grated papaya is partially cooked, never used raw.
Papaya-Potato Curry – In some parts of India, green papaya is mixed with potatoes when preparing vegetable or meat curries.
Healthy Thickener – Finely grated green papaya can be added to thicken soups and gravies without adding any unwelcome flavoring. We have used it to give body to Paksiw na Lechon, Menudo, Mechado, and Kare-Kare. On one occasion, we even used papaya to thicken beef stew when we ran out of flour and corn starch.
Gravy too salty? – Green papaya is handy when making soups and gravies, especially when the cook finds out he or she has added too much salt. A few slices of papaya into the pot will absorb a lot of saltiness. Remove the papaya before serving and no one will ever know about the mishap.
For feedback and comments, email to: solvanzi2000@yahoo.com.