My Manong Boy has gone home.
We will miss our only brother, my eating partner with whom I enjoyed exotic fare. I could eat out-of-the-ordinary dishes with him and my sister Aida.
Manong Boy, or José Luis Aspiras, knew his food and savored every morsel of a good meal.
He would brag about the parties we threw for him, was always proud of my cooking, and ever grateful for everything else we’ve done for him.
He loved to party, which was why we made it a point to send him off to heaven with an unforgettable spread.
Luckily, I am surrounded by people who cooked for my family when I couldn’t, and further blessed by foodie friends who’d visit with their favorite food finds.
Though our hearts were burdened, their love, care and delicious food, brought us great comfort.
Here is a list that includes an anticancer shake recipe, buffet standouts and food discoveries that I wish were savored at a happier time.
Anticancer shake
We had been hoping to find alternative ways to make him better.
Dr. Christine Gonzalez, who offered to design a dietary regimen for him, was in the roster of people to consult.
An educator, author, researcher and a doctor of naturopathic medicine with a Ph.D. in natural health and a Ph.D. in integrative and functional nutrition, she recently launched the third edition of the book, “Yes You Can Prevent and Control Cancer.”
Dr. Gonzalez gave her anti-cancer shake recipe.
2 small oranges, peeled and sliced or segmented
2 small carrots, sliced
1-inch piece fresh ginger, roughly chopped
2 c water
1 tsp organic black strap molasses or raw honey
1 tsp Spirulina*
1/2 tsp turmeric powder
Combine all ingredients in a blender. Process until smooth. Daily intake is beneficial.
(*Spirulina or chlorella powder is a potent immune booster.)
Everyone’s favorite
To help ease our load, I phoned French Baker’s Johnlu Koa who recently launched his on-the-spot crepe, sandwich and coffee station. Served at my brother’s wake, the food took our mind off worries while we attended to mourners.
Stevie Villacin’s Rolled Chicken Asparagus sandwich was everyone’s favorite.
A staple in the Villacin home in Bacolod, the sandwich is simple yet delicious: soft white bread, lettuce, a generous amount of chicken filling and a whole asparagus spear.
Mama’s Empanada is an heirloom recipe that dates back to 1979, according to Trina Tiutan Cancio, who’s from the family that built Red Ribbon.
She has improved the empanada’s original version of the empanada. I love the crisp and crumbly golden-brown crust that is generously filled with chunky chicken.
I first sampled Ka Itong’s Lechon Tupa through my dear friends Jeffrey and Jenny Co. I never forgot how good it was.
