Our forebears of the Andres clan of Calumpang, Marikina City (of which Marikina City Vice Mayor Marion Andres and myself belong to the third generation), started the idea of concocting ulam na panghanda, and passed on the “secret recipes” to the younger generations of the clan.
If somebody tells you her ulam is pinickles (or pork with pickle slices), it is not the authentic huwak na toy. I am not sure where the name of this recipe originated, not even my elders could tell.
Huwak na toy is a staple handa every June 13, when the residents of Calumpang honor the feast of St. Anthony de Padua.
Other staples served during the fiesta are pininyahang manok, “everlasting,” lumpiang hubad, pancit and gelatin (with pineapple tidbits).
When you visit a relative during the fiesta, there’s a hundred to one chance you will be served the above fiesta fare. Proceed to visit other relatives and you will be served the same handa!
My aunts (bless their souls!), Tia Pinang and Tia Luring Andres, passed on to me the recipes of these mouthwatering dishes. Since I am advancing in years, I have also passed on to my children the joy of cooking these time-tested recipes, which we enjoy on New Year’s Day get-togethers.
Huwak na Toy
3 kg pork kasim, cut into 1 inch x ½ inch strips
2 kg chicken, cut into small pc
2 Tbsp rock salt
½ c soy sauce
1 small box cheese, grated
1 piece chorizo, sliced
5 heads garlic, peeled and pounded
5 onions, finely sliced
1¼ c pickle juice
2 c tomato sauce
¼ c butter
1 kg hotdogs, sliced into small rounds
¾ c pickles, sliced thinly
¼ c sugar
¼ c catsup
Mix pork, salt, soy sauce, cheese and chorizo and simmer in a big kawali. Add chicken when pork is half-cooked. Simmer until a little tender.
In another big kawali, saute garlic and onions. Add the pork and chicken mixture. Add pickle juice, tomato sauce, butter, hotdogs, pickles, sugar and catsup. Mix and simmer for about 5 minutes. Serve hot.Note: You can cook huwak na toy up to a week before serving. Divide into portions, store in containers and freeze. Before serving, reheat in low fire, preferably in a Teflon pan. It will be as good as newly cooked, and definitely a time saver.
1 kg chicken, cut into small pieces
¼ box cheese, grated
2 Tbsp patis
1 pc chorizo, sliced thinly
½ c pineapple juice (from the can of pineapple chunks)
1 head garlic, peeled and pounded
2 pc onions, sliced finely
1 small can pineapple chunks
2 egg yolks
1 c evaporated milk
Marinate chicken in cheese, patis, chorizo and pineapple juice for at least 20 minutes. Simmer the chicken mixture until the chicken is a little tender. Set aside.
Beat egg yolks. Add evaporated milk to fill one cup. Set aside.
In a cooking pot, saute garlic and onions. Add chicken and pineapple chunks. Stir in egg yolk-milk mixture.
Bring to a boil. Serve hot.
1 big can of pineapple tidbits
1 small can condensed milk
6 yellow gulaman bars
13 c water
½ c pineapple juice (from the can of pineapple tidbits)
6 c gata7 c sugar
2 cans evaporated milk.
Prepare nine medium llaneras: Spoon pineapple tidbits into the llaneras, and pour some condensed milk. (This is to keep the pineapple tidbits in place so they will not float when the gelatin is poured into the llaneras).
Boil gulaman bars in water and pineapple juice. When the gulaman is melted, add gata. Stir. Add sugar and stir. Bring to a boil. Add evaporated milk. Stir and boil for another 5 minutes. Remove from heat.
Strain cooked gulaman mixture and pour into the llaneras. Cool for a few minutes. Chill before serving.
The author is 87, going on 88. She is a mom to six girls and one boy. She is lola to 14 apo and four apo sa tuhod.
When she asks her apos’ verdict after a hearty lunch, it warms her triple-bypassed heart to hear just one word:
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