Introducing Cavett’s Kitchen through Tres Marias

CLOCKWISE from left Kilawing Papaya, Kare-Kare, Adobo Seca

Historian and writer Ige Ramos, along with local Cavite restaurant Agnes Bautista-Poblete of Cantina de Tita A, shared a little bit about their hometown with a cooking show last week. This is part of the ongoing Filipino Food Tour series from The Maya Kitchen, which airs monthly on Facebook.

For this special demonstration, Ms. Poblete made Caviteño’s triple remedy called Tres Marias (Three Marias). This consists of curry curry (tripe stew with peanut sauce), dry salt water (dry adobo which is usually meat cooked in vinegar), and Keeling Papaya. Mrs Poblet said of the group’s unusual name:The explanation is not really clear to me. They only said, because during the Spanish periodAnd the Filipino kitchen helpers (He didn’t explain it to me clearly. What they said was that during the Spanish occupation, the kitchen workers were Filipinos.” So, according to her, these Filipinos were ordered to do this and that, perhaps addressed by their names.

In any case, she says, these dishes are usually served during the Sunday brunch special, and cooked at the same time until they’re ready to be served at the tables.

The curry curry It was made first, and features tripe cheeks and beef. Mr. Ramos pointed out that tripe is called in cavite mindongo (Unlike other regions that call it towels, due to their similarity to cheesecloth towels). The rest of the ingredients include garlic, onions, beans, banana hearts, cabbage (Chinese cabbage), annatto (known locally as I settled), ground peanuts and ground rice.

Usually, Mr. Ramos says, curry curry It cooks over six hours, but due to the magic of the TV (ie they precooked the tripe and cheeks), they were able to reduce the cooking time to less than an hour. He advised viewers to dispose of the initial stock (because of its contamination with odors and scum), and then keep the water from a second boil for use as stock. Meanwhile, Mrs. Poblet thinly chopped banana hearts: it’s a date less regional but more personal: she used to do it so that her children would find it easier to eat.

She said that normally, this will be cooked to a large volume frying pan (original large frying pan, somewhat similar to a frying pan), over a wood fire. Garlic and onions were sautéed and meat was added to them. In another frying pan, the vegetables were sautéed at the same time, and Mr. Ramos pointed out that banana hearts should be added to the pan first, because of the cellulose fibers that made the vegetables tough. In another pan, add annatto water to the meat. Mr. Ramos said he sometimes uses lotion to lighten annatto’s color, to make it a deeper red. Once the meat boiled, they added ground peanuts suspended in the water. He said to make sure the peanuts are mixed well: The proteins in the peanuts make them impossible to completely melt, and they tend to stick to the bottom of the pan. To give the sauce a flavor and thicken it, add roasted ground rice.

In some other homes, vegetables are not fried, but added to peanut soup to cook with meat. In Cavite, according to them, fried vegetables are served separately. Mr. Ramos notices that curry curry It is a difficult dish to prepare because it has to be cooked in two different pans.

He also noted that when viewed through a different lens, it seems our cook is overcooking his vegetables. He explained, “In fact, the reason we overcook our vegetables is because our vegetables are too tough.” He jumped into another area, said it in Ilocos, Binacpet (a dish made with assorted vegetables in fish paste or sauce), it is cooked until the vegetables are wrinkled (which is the source of its name, from another Ilocano word that describes this appearance). This, he says, happens when those vegetables release their flavor.

Maria II: dry salt water
After that, they jumped to dry salt watertaken from a Spanish word meaning dry (sica). This is made with nature adobo Ingredients (pork, garlic, bay leaf, and vinegar), but omit the soy sauce (a fairly recent, but popular addition), and add annatto to the mix. Mr. Ramos noted that the annatto was imported into the Philippines from Mexico via the galleon trade.

Fry the pork in oil, allow the fat to turn, after which garlic is added. Mr. Ramos said as I sizzled the oil,This is for you It seems who i love so much (This is the sound I really like.) “

Both chefs had opinions as to why Cavett’s Kitchen was. Mrs. Poblet said,Your taste may be that of Cafetinius (Maybe it’s the taste that Cavitinius has.).” Mr. Ramos agrees, noting that Cavite’s cuisine is not known for extremes, such as dishes that are too sweet, too rich, or too spicy.

On a more entertaining note, when garlic fumes reached his nose, Mr. Ramos said, “So there is no ghost in Cavite. We use garlic a lot (This is why there are no monsters in Cavite. We use a lot of garlic), referring to the ancient legend that garlic repels monsters like vampires and other ogres. Mr. Ramos spoke of old wives’ tales adobo. During cooking, vinegar was one of the last ingredients added, and tradition says no one should stir adobo Until the vinegar thickens well. “Wait until you are ripe,” he said, giving these old wives’ warning a new seal of approval.

Third Maria: KILAWING papaya
Finally, the dish is finished with kilowatts papaya. usually, yellow It’s raw fish cooked in vinegar, but in Cavite, this is a dish made with grated green papaya, garlic, miso, vinegar, and an ingredient of little use: beef pancreas. It was cooked in a frying pan.

this is, the favorite I do that (This is my favourite). Every time I come home to Cavite, I always crave it yellow. That’s why I always visit Tita A’s Cantina. It makes really good yellow. “This is like a childhood memory to me,” said Mr. Ramos.

“When you talk about cavitt food, [it’s like], ‘What or what?’ Is there such a thing as caffee food? “

Mr. Ramos is known to promote cavite cuisine as a particularly historic one, citing the region’s long history, particularly as the birthplace food of modern Philippine democracy. In jest, he noted that the area is famous for its mascots and action films by actor and politician Ramon Revella and criminals such as Nardong Boutique. “Very notorious we,” He said. Joseph L Garcia

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