Food And Mahjong… That’s It!

By: Sarah

 

My “mahjagals” (or the Mahjong players) always look forward to receiving a text from host player: “We have a quorum”. It’s a weekend “Let the Good Times Roll”, it’s a time to de-stress, it’s a harmless way to kill time and it saves you a lot from spending more at restaurants and shopping temptation (also going to the movies is no longer a priority, it’s cheaper to rent new movies online and microwaving popcorn is just as delicious and works perfectly every time). It’s mahjong, that’s it! It’s spending quality time with friends playing Mahjong, win or lose. It’s bringing a home-cooked potluck dish for everyone to enjoy, oh let me correct that, easy-to-make dishes and finger foods that are sure to impress. And “Sharon” or pabalot (“bring your own Tupperware please” the host reminds) for everybody, yes of course. Mahjong is front and center reason for the socialization and competitiveness, but the Mahjong eats from every imaginable viand and snacks/desserts is deliciously anticipated. Can be a surprise or pre-announced, the lunch and dinner offerings are all typically big meals, ah yes, no pizza nor mixed greens salad. It’s gorging (I typed eating at first, but I needed a better description) like a True Pinoy, “Bukas na ang diet, ‘day!).

I learned playing Mahjong at an early age and I’ve been enjoying the game, “I want more of it, but good players are hard to find”. While adults tried luck at Pula-Puti, kids enjoyed arranging the mahjong tiles, and exclaiming PONG, KANG, CHOW. You can quickly get really hooked onto the game and rest your bum for hours and hours. It’s a game of luck and skill, but with every roll of the dice and throws mahjong tile, it’s fun, it’s exciting when you get a better hand, it’s frustrating when luck is not on your side, it’s not the quickest way to make money (have to admit, playing mahjong regularly makes me a better player), it’s a chance to have a bits of conversation of current events, politics and celebrities.

In the photos included, let me introduce you to my “Mahjagals”. Host Christine and her wonderful Chicken with upo. Trining brought barbecue pork ribs and ready-to-eat bing cherries/cantaloupe. Ate Mir and her fried tilapia with awesome fresh ensalada mix of mango, cucumber and tomatoes and also banana turon. And a big thumbs-up for my Dinuguan con Puto, recipes am sharing and you can enjoy too.

Juniors, Seniors, are you ready to sit down with me and play mahjong? And you get to taste my yummy kitchen creations, that’s a guarantee.

THE DELICIOUS PARES IN CRIME: PUTO AT DINUGUAN

Bites of Puto dipped in Dinuguan is our traditional way of enjoying Dinuguan (Chocolate Meat/Pork Blood Stew). The combination of the Velvety- rich &Tangy Dinuguan and the not-too-sweet Puto is Pinoy comfort food at its best.

DINUGUAN
2 pieces clean pig’s ears (boiled for an hour prior to cooking with salt, pepper and bay leaves In a large bowl, massage/rub coarse salt and vinegar to pig’s ears and rinse until water runs clear. Boil for an hour. Allow to cool, then slice into thin slivers.
2 -3 containers (10 oz) frozen pork blood, thawed overnight
Stir 1/4 cup vinegar and set aside.
1/2 cup vegetable oil
1 large onion, sliced
2 tablespoons minced garlic
2 thumb-size ginger, peeled and minced
3/4 cup chopped tomatoes (you can use canned diced tomatoes)
2 lbs pork shoulder or belly, cut into bite size
1/2 cup Patis/fish sauce
1/2 teaspoon ground black pepper
2 teaspoons dried oregano (or you can use 2 stalks lemongrass)
2 tablespoons white granulated sugar
1/4 cup white vinegar or coconut vinegar
2 cups water
1 piece Knorr Pork Cube (or Pork Magic Sarap)
3 pieces bay leaves
1/2 cup white vinegar or
coconut vinegar
Pork blood
1 cup additional water
3 to 5 pieces green chilis, cut or whole
Additional white vinegar to desired sourness (you can also use sinigang sa sampaloc mix)
Salt to taste
Ground black pepper to taste
Sugar to taste
In a wok or large pot, saute onion until caramelized and translucent. Add garlic, ginger and tomatoes. Add the pork, mixing well and let simmer for 3 minutes. Season with Patis, black pepper, oregano, sugar and 1/4 cup vinegar. Mix well, cover and simmer for 20 minutes. Add cooked pork ears and water; cook for 30 minutes until pork is tender. Add Knorr pork cube, bay leaves and 1/2 cup vinegar.
Simmer 5 minutes. Add green chilis. Add pork blood, stirring continuously and let simmer for 20 minutes. Taste for Sourness and Saltiness and adjust accordingly. Enjoy!
PUTO
Wet Ingredients:
2 large eggs
1 stick (1/2 cup) margarine, melted (you can use butter)
2 cups white granulated sugar
3 cups water
1 tablespoon pure vanilla extract
Dry Ingredients:
4 cups all-purpose flour, sifted
1 cup powdered milk
4 tablespoons baking powder
1/2 teaspoon salt
This is a quick recipe so boil some water on the steamer, then lower heat to medium/high. In a mixing bowl, mix all the wet ingredients until sugar dissolves completely. Measure and combine the dry ingredients in a separate bowl; then mix well. Add the flour mixture to the wet ingredients. Do not overmix. Texture of the batter is not too much runny or very thick consistency. May add more flour or more water. Strain to remove lumps. Arrange the ungreased plastic puto molds in the steamer. Fill a 2 cup liquid measuring cup with puto batter and pour batter on puto molds up to 3/4 full. Steam with katsa/flour cloth in between steamer racks and the top cover to avoid water dripping to the batter while steaming. Steam for about 15 minutes or until toothpick inserted comes out clean. Turn off heat. Remove from steamer and let it rest until slightly cooled down. Remove the cooked Puto from the molds and transfer to a bilao or serving plate.
Last words: “Each step you take, no matter how small, moves you closer to your dreams.
Every difficulty you face is an opportunity to grow stronger, wiser, and more resilient.” It gets us prepared for the future. Chillax lang, summer’s here.