Two dishes that were usually cooked or prepared during Undas are biko and valenciana. Both are rice dishes that use glutinous rice and coconut milk. While biko is practically a version of suman, valenciana has similarities with paella.
 |
| Biko ingredients include malagkit (glutinous rice), gata (coconut milk) and brown sugar. Vanilla may be added for aroma and flavor though calamansi (citrus) leaves would be the more likely ingredient for aroma and flavor. We used both for our biko. |
 |
| Close-up of the biko while it was being cooked. |
 |
| The finished product with a sprinkling of coconut curds (derived from the coconut milk). |
 |
| A version of the Arroz Valenciana or simply Valenciana as prepared by our kasambahay who is from Negros Occidental. This is usually a more complicated dish with much more ingredients including seafood, shellfish, eggs and other items that invites comparisons to the Spanish paella. |
 |
| Close-up of the valenciana |
I enjoyed the biko and it brought out a lot of happy memories with loved ones. Biko was cooked at our home and in our houses in Iloilo. In Iloilo, it is cooked not only during Undas but also during the Holy Week. Our house there was at the cross roads of the town proper and the road to the more rural part of Cabatuan, which they referred to as 'uma'. The latter term is probably equivalent to the Japanese 'inaka', which is also used to refer to the more rural parts of a town. Many relatives and friends pass by the house before they proceeded back to their homes in the 'uma'. A meal or drink is always welcome before they proceeded, and they were always welcome to have that meal at my Lola's house. The meals are always accompanied by stories or even small talk for those in a hurry. When we were on vacation this meant reconnecting or reacquainting with old friends especially for Tatay.
-
No comments:
Post a Comment