Lutong bahay 1: Fistek

Beef steak is often pronounced bistek in the Philippines. Of course, the dish is significantly different from the steak one will find in American or steak-themed restaurants in that the Filipino version often come marinated or mixed with soy sauce, garlic and onions. Some call this preparation Bistek Tagalog but variations of practically the same bistek may be found all around the Philippines some with sabaw (a thick soup or sauce) and some quite dry. In fact, versions of bistek can be mistaken for adobo; the only major ingredients missing being the suka (vinegar) and dahon ng laurel (dried Bay leaves). Restaurants and eateries have their own takes on bistek and variants include substitution of pork and chicken, which I'm sure included some adjustments in the other ingredients (timpla) to address the change in the main ingredient (i.e., beef, pork and chicken will have different tastes).

We had our first taste of the fish variant for bistek when the Clairvoyant's mother substituted the tuna we brought from GenSan to the beef in her bistek. The ingredients were pretty much the same except for the tuna. The result was one of the best home cooked meals we've had, and something we'd be replicating quite often later.  The tuna steak would eventually be replaced by the more select (and expensive) sashimi-grade tuna, which we found to be perfect for the dish. We christened this dish fistek, a play on fish steak, which probably has some variants somewhere. Surely, we were not the first to substitute fish (or tuna) to this favorite dish.

Sashimi-grade tuna is perfect for fish steak

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Flashback: The Coast at Santa, Ilocos Sur

Returning to Manila from our transport and traffic surveys in Vigan and Bantay, we happened upon the coastal town of Santa after crossing the Quirino Bridge. We were not able to see and appreciate the coastal attractions of the area en route to Vigan as it was already night time when we passed through the area. On our return trip, we did not hesitate to make stopovers in order to explore a bit especially when we saw that it was low tide and we could walk to some of the exposed rocks. We also had enough film to take souvenir photos - for posterity.

Shrine built atop a rock off the coast of Santa in Ilocos Sur

Posing among the rocks and at a safe distance from the waters

Posing with the rocks and the shrine in the background

I think I could have taken better photos if I had a digital camera at the time but I have no regrets with shots like this where one could only see the outcome after having the film developed

Posing along the sea wall

With Glenn Latonero and Roy Velasco

With Alorna Abao

Glenn took this shot from afar with me exploring the exposed rocks while Alorna was posing near some workers

Guess what we were doing?

It was quite windy along the coast and it shows with my hair swept up in the photos

On the rocks - the background is quite bright but it still works given the "souvenir" purpose of the shot

I remember the jacket I was wearing was a Pierre Cardin knock-off I bought at an ukay-ukay (thrift) shop in Vigan. It was a bit rainy at times during our surveys (it was August and well into the wet season) and it got a little cooler at night time. I also remember Roy and Alorna coming straight from the La Union surveys, and were already looking for additional clean clothes to change with. I was not able to bring a good jacket for the rains and so when the opportunity to check out a popular thrift shop in Vigan came, we all bought a few clothes. To be sure, we went straight to a laundry to have our finds and our soiled clothes washed/cleaned. We were joking among ourselves that we had to do this before wearing the ukay-ukay clothes as we didn't know who the former owners of the clothes were and how clean they were when sold in the shop. I gave away the jacket a few weeks after we returned to Manila as I had no use of it and I never became comfortable using it outside of the necessity during our surveys.

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Taho!

Taho is made of processed soy beans (soft tofu) sweetened with arnibal (caramelized sugar with vanilla) and sprinkled with sago (tapioca pearls). It is a very popular street food in the Philippines and is usually taken in the mornings when ambulant vendors roam the streets lugging two aluminum containers, one holding the warm tofu and the other the arnibal and sago. It is popular as a merienda or dessert not only among kids but also adults who enjoy its taste. I have always enjoyed a generous serving of taho since I was a child and we had our suki vendor arriving on schedule on Saturday and Sunday mornings. I remember I usually have a tall glass or a mug to fill with taho. The price for the non-standard serving is usually negotiated but in our case, the vendor usually gives us a discount for being regular customers.

Fill the glass with warm smooth soft taho

Add arnibal and sago

Another look at the arnibal and sago

Mix a little with a spoon

And voila! Delicious taho on a warm summer morning

Can't get enough - always a generous serving of taho for me!

There are also taho vendors at the university and you can even find stalls in the mall. I heard some restaurants have also served taho (in some cases flavored or gourmet style). But it is the street variety which I usually prefer. For the uninitiated, just be a little meticulous or inquisitive about where you get your taho. There have been reports and even documentaries showing unsanitary conditions of taho preparation in some areas and so it is good practice to be a little choosy when buying taho. We still have our suki in Cainta and at the university so I am quite confident I won't get sick with my taho.

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