Sira-sira store: Napolist delights

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Friday, May 16, 2014

I NEVER thought that the day would come when the country’s dignified senators, and lately congressmen, would be under fire. Wait, this sounds like there are senators and congressmen who are undignified, so let’s do away with the adjective. It just muddles the issue.

The fire that is heating up the seats of a dozen or so senators and congressmen is the Napolist, a list of politicians who have purportedly “benefited” from the pork barrel scam under the orchestra of Janet Lim Napoles.

There are three lists I think: one, a list handed by Napoles’ family to rehabilitation czar Secretary Panfilo Lacson; two, the same list from Napoles, which she gave to President Noynoy and in turn he gave to Lacson; and three, a list that Napoles gave to Justice Secretary Leila de Lima. Or maybe I am just getting confused, which clearly shows that like majority of Filipinos, I am clue-list. I love issues like this because I can use my punning power.


What matters is that there is a list of politicians who purportedly dug their thumbs into the pork barrel pie to transfer some of the stuffing into their pockets.

You can imagine the mess that this operation created. Chunks of fork-tender pork cubes, gravy and vegetables staining the clothes of the politician. Pork barrel sure is more fun in the Philippines. That aside, my store has created its take on the issue. I have a couple of lists myself.

Napolist. This is a list of ingredients in today’s “Napolist Delights” lesson. Have on hand pork, olive oil, white onions, greeb onions, garlic, carrots, Knorr liquid seasoning, potatoes, oyster sauce, peppercorns, pineapple juice, soy sauce, salted black beans, vinegar, tawgi, longanisa, lumpia wrapper, brown sugar, shiitake mushrooms, tokwa, button mushroom, bukni (wood mushroom or dalunggan sa unggoy in Cebuano), boiled eggs, white pepper, prepared gravy and various dips from a bottle (sweet chili, teriyaki, plum, ketchup).

Napoleast. Now let’s cook humba with at least three main ingredients: pork, peeled boiled eggs and shiitake mushrooms halved.

To prepare, brown the pork cubes in a pan. Add sliced onions and garlic and when onions are soft, add soy sauce, patis, peppercorn, bay leaves, pineapple juice and let boil. Simmer until the pork is tender (add water as needed). Add the vinegar and re-boil mixture. Simmer for three minutes. Add salted black beans, shiitake mushrooms and brown sugar then simmer for five minutes. Add the boiled egg if using.

Napoload. This recipe is for pork pie, which is overloaded with ingredients. Buy two nine-inch pie shells. Now saute garlic and onion. Add ground pork and brown over medium heat until thoroughly cooked. Drain off grease. Mix together cooked meat, potatoes, carrots, button mushrooms, salt and pepper. If you like, add prepared gravy or make your own.

Line a nine-inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning. Bake at 375 F (or 190 C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.

Napoless. This recipe was inspired by Knorr. It uses only a few of the ingredients we have bought. In a bowl, place the meat (sliced thinly), soy sauce, Knorr liquid seasoning and chopped garlic.

Mash well then leave for 15 minutes or until the sauce has seeped into the beef. Strain out marinade and set aside.

Place the pan in low heat. Put olive oil. When the oil is hot, sauté the crushed garlic in the pan, then add marinated pork. Adjust seasoning. Cook pork until light brown. Serve with toasted garlic.

Napolow. This is a version of fried lumpia but it has lower pork content. First fry longanisa and slice into four, lenth-wise. Set aside. Now saute onion and garlic.

Add tawgi, bukni (thinly sliced) and carrots (slivered). Season with patis and salt. Set aside. To assemble, place two pieces longanisa and top with the veggie mix. Wrap tightly and deep-fry till golden brown.

Napolost. This is a wonderful dish that has nothing to do with pork. Substitute meat with tokwa. Slice into four pieces three blocks of tokwa, and fry until golden brown.

Set aside. Saute onions and garlic. Add green onions (cut into two-inch pieces) and then add oyster sauce. Pour this over the fried tokwa.

Published in the Sun.Star Cebu newspaper on May 17, 2014.


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