Opening Minds, Educating Palates
“Those who really know me know that I love pakbet or pinakbet,” reveals Chef Morella Reynoso Gala, daughter of the respected and beloved Ms. Sylvia Reynoso-Gala. She explains that the term pakbet means that the vegetables are overcooked or cooked well. The dish is nutritious and added with bagnet — the Ilocano version of crispy lechon kawali — it a viand that is delectable and distinct in flavor.
According to the chef, every region in the Philippines has a specific dish that possesses its own unique character, and how these dishes are created or “born” depends on the edibleness and abundance of produce in the area. She cites Baguio as an example: located in a mountainous region, the place is where the freshest greens and vegetable abound, as well as cattle and poultry. The city celebrates the Baguio Salad Toss Festival annually, showcasing the largest salad bowl in the country, perhaps even in the
world. There, locals and tourists are treated to a bounty of the greenest organic vegetables. “Vegetables are usually greener, fresher and crispier in Baguio and are used in many varieties of Ilocano dishes. What better way than the festival to bring awareness to the best of Baguio, where everything is ‘heavenly’ fresh, including the air.”
Whenever Chef Morella is assigned in a new place, she studies what the residents use, what flavors they infuse, and then works her way around the dish. This is an exciting, considerable task for chefs like her because regional dishes are loved by generations of locals who are used to a certain taste so she says one has to be “brave enough to introduce something new”. Cooking and dining, after all, are two of life’s most delightful adventures, and she reminds us to “to try new dishes you’ve never tasted. Always keep an open mind and palate.”
Chef Morella is one of the guest chefs of Mobile Kusina Live!, a kitchen-on-wheels program by the San Miguel Pure Foods Culinary Center that brings awareness of regional dishes to food enthusiasts and homemakers across the country. She believes that there are many ways to prepare a single recipe as there are chefs. “Culinary is an art and each person has his/her own self-expression and creation that we should respect. Learn the traditional yet never mimic. Inject some originality in the food you
prepare. Basically, that’s how most foods in each region and country evolve.”
One does not have to be a chef to help Filipino dishes achieve international recognition. “Awareness is key. All we need is a little exposure and Filipino pride. There are already thousands of Filipinos abroad who play the role of ambassadors through cooking, serving and presenting our food overseas. That is a very powerful way of introducing our Filipino dishes to the universal market.”
Apparently, it’s not only charity that begins at home, but also culinary patriotism. “When tourists come in droves and delight in the food, they will bring the experience back to their own countries.” She knows that the Philippines has so much to offer to the international market, from our dried fish and bagoong to our desserts. “Our well-loved adobo, so popular even abroad, is something that foreigners have grown to love.”
“Filipinos have adjusted very well to tandoori, sushi, and even the regular American grilled burgers because we are open to change and diversity. If we put as much effort in promoting our own native cuisine, Filipino dishes can make waves globally.”
Featured Sponsor:
