Ludong-The Most Expensive Fish in the Philippines

Recently, my relatives in the Philippines and I had a conversation about the most expensive fish in the Philippines. I did some Internet search and here's what I learned.

The Ludong or Lobed River Mullet is a freshwater mullet. While it is claimed to be endemic to Cagayan River and tributaries extending through the watersheds of Cagayan Valley and the Santa-Abra River Systems of Ilocos Sur and Abra in the Philippines, verifiable and reliable sources have listed Celebes, New Caledonia, New Hebrides, and Fiji as areas where the lobed river mullet may be also found. It is sometimes called the Pacific Salmon or the President's fish, since only the President and the rich will be able to afford it.

For details read:

https://davidbkatague.blogspot.com/search?q=ludong

Meanwhile, enjoy these photos of the sand mullet- a poor cousin of Ludong, which is more abundant and cheap. Photo Credit: Aida Largado Peevers

Sand Mullet grilled and wrapped with banana Leaves-look yummy! 

 

Blue Rice and Fried Pompano I ordered via DoorDash today

and last but not least a photo of the largest anthropods coconut crab-in Marinduque

For a list of top-10 best tasting wild fish read:

 

 https://www.outdoorhub.com/stories/2018/07/24/10-best-tasting-wild-fish-according-internet/

 

Also enjoy this video -the top ten Island Dream Destination in the Philippines

https://www.youtube.com/watch?v=zYWj-ly7nR8 

 

 

Remembering Macrine J. Katague through her Community Involvement here in the US and also in the Philippines

Today March 26, 2021, would have been Macrine's 85th Birthday. A video of her last year video taken by her Care Taker, I shared in my FB page today also. Macrine passed away last August 10, 2020. She had lived a good life for she had touched many other lives through her community involvement here in the US as well as in the Philippines.  

This post is to remember Macrine(RIP) in her community involvement during her productive and well-lived life here in the US as well as in the Philippines.

The three awards are Macrine's involvement with Marinduque International, Inc and the Marinduque Association of the Capital Area. For details read:

https://hubpages.com/politics/medical-mission-of-love-to-marinduque
 

Macrine was actively involved with Filipino-American community in the tri-state area of Maryland, Virginia and Washington, DC. SHE was also active with the Marinduquenos of the Capital Area (MACA). Some of MACA's projects were giving scholarships to needy students in PI. We also collaborated with the humanitarian projects of “ Feed the Hungry, Inc”in Marinduque. In 1998, we participated in the medical mission to Marinduque. We donated 100 used eyeglasses, medical supplies and equipments to the local hospital. In May, 2001 we again participated in the medical mission sponsored by Marinduque International,Inc.. I helped in the distribution of drugs and served as acting treasurer during the mission week, while Macrine was Executive Director of the organization.

Macrine short biography was published in MI, Inc Newsletter when she was elected President in 2003 as follows. "Macrine was born in Boac and a product of the Immaculate Conception Academy High School. She obtained her Bachelor in Business Administration degree in 1957 from the University of Santo Tomas. Two month after graduation she married her college sweetheart, David Katague from Iloilo, who was then teaching chemistry at UP Diliman. They immigrated to the US in 1960.

Macrine stayed home for 18 years raising her four children but decided to go back to nursing school in California. In 1979, she received her Bachelor of Science degree from Holy Name College in Oakland, CA. as well as a Certificate in Public Health Nursing specializing with Spanish speaking patients.
 

In 1990, Macrine and David moved to Maryland where she worked for nine years as Quality Improvement Nurse for several home health organizations in the Washington, DC area. It was then, when she joined the Marinduqueno Association of the Capital Area (MACA) and became an active member of the association. She retired in 1998 and got involved with the Filipino-American organizations in the DC metropolitan area".

In June, 1999, Macrine was elected overall chairperson of the Festival Committee that was in charge of the celebration of Philippines Independence for the whole month of June. An article was published by the Manila Mail, dated June 15, 1999. An excerpt of the news article written by Bing C. Branigin reads:

RP TAKES CENTER STAGE-45 GROUPS JOIN PARADE IN D.C.

“A big crowd watched the Philippines took center stage when Filipino-Americans stage a colorful parade, fair and cultural show along historic Pennsylvania Avenue on June 6.

Filipino Americans display their pride in their culture and heritage to mark the 101st anniversary of independence from Spain and more than a century of Philippines- American relations.

More than 45 Filipino- American organizations participated in the parade and whole day fair and cultural shows. They are groups from Washington, D.C., Maryland, Northern Virginia, South Carolina and the 40 strong Ati-atihan group from Virginia Beach.

The Marinduquenos who are this year hosts, showed their Moriones, clad in colorful costumes and mask.

Macrine Katague, Philippine Festival chairperson, said she was really impressed by the number of groups who participated. For the last six months, the Philippine Committee had been meeting regularly to make this year's event better.

A group of twenty food vendors sold favorite Philippine dishes, like lechon, pancit etc...For drinks, there was San Miguel beer, sago at gulaman, coconut juice and halo-halo. There were also twenty tents filled with dry goods, like T-shirts, jewelry, gift items, travel agencies and phone cards. One of the highlights of the fair was on-the-spot painting contest for the kids. The Philippine Embassy displayed stamp collection, fabrics and handicraft from the Philippines

Ambassador and Mrs Raul Rabe, patiently stayed at the Fair from 9:00AM to 6:00PM, enjoying all the activities. Rabe will end his term the end of this month. He will be replaced by Ambassador Ernesto Maceda.

Mr. Rabe told Manila Mail “ This is a great thing that we are celebrating our independence here in Pennsylvania Avenue. I noticed that every year we are getting better and bigger,. Hopefully we will keep the momentum going”..

To show their support to their “kababayans”, Marinduquenos from New Jersey came to town. Al Molato who represented the Eastern Seaboard Marinduqueno said, “ This is fantastic, imagine our small island is so small and taking a big role in the capital to host a big endeavor like this. I would like to salute my co-marinduquenos and Macrine Katague the chairperson, for a wonderful job.”

Meanwhile, enjoy this photo of Macrine during our trip to London at Wembley Stadium watching the Football Game between the Redskins and 49'ers. 

 

 

 

The Most Expensive Dishes in the World

In my previous two articles, I discussed Food Presentation Techniques. Today it will be about the most expensive dishes in the world. This was inspired from my conversation with a neighbor about Filipino Dishes versus European Dishes from her former Mother Land-Italy. 

Several years ago, Macrine (RIP) and I spent our snowbird style vacation in the Philippines.  We were able to bond with relatives on both sides of our family. One of Macrine's rich relatives treated us for dinner in one of the most exclusive and expensive restaurants in Metro Manila. This was where I first tasted Caviar. It was ok but I am not really crazy about the taste ( a little salty for me). If I have the money, I would rather indulge in ostrich steaks than caviar.   In case you are not familiar with caviar, here's some information from the Web

• Beluga Sturgeon - most highly ranked and expensive black caviar in the world. As a threatened species Beluga can’t be sold in USA. OLMA is the first company on US market to introduce a legal hybrid variety between Huso Huso(X) x Acipenser Baerii(Y) = Beluga Hybrid Caviar.
• Trademark Characteristics – Beluga Sturgeon black caviar is valued for its large pearls and rich creamy flavor which is often compared to the consistency of butter. The color of Beluga Sturgeon pearls can range from light grey to black. However, their color variation has no effect on their taste, which is heavenly.

 "Caviar is considered a luxury food because it is very expensive. Depending upon the quality of the caviar (as judged by flavor, size, consistency and color), prices can be as high as $8,000-$16,000 per kilogram!

Why is caviar so expensive? The fish (sturgeon) it comes from are endangered and rare. Plus, harvesting the fish for their eggs is a time-consuming and expensive process.

Caviar is often eaten as a garnish or spread on crackers or bread. It has been around since the time of the ancient Greeks and Romans. Throughout history, caviar was almost always reserved for the upper echelons of society".

For Details visit:

 https://www.luxhabitat.ae/the-journal/worlds-most-expensive-dish/

 

Japanese Wagyu A5 Ribeye for $238.98/lb in CostCo.

Meanwhile enjoy this song: Breathe from In the Heights Musical-this is one of the songs Carenna will sing as Nina at UWC Netherlands next year!

https://www.youtube.com/watch?v=hSQFjtszBYg 

Meanwhile enjoy this video about Filipino Cuisine

 https://www.youtube.com/watch?v=CKOvlIcRMAo

 

My Attempt to the Art of Food Presentation and Styling

 

In my last posting the other day, I discussed the basics of food presentation. Today is my attempt to practice the art of plating. My attempt is limited to my not owning several sizes/types of plates and other condiments and tools available only in five star restaurants.. 

Baked Salmon in Aluminum Foil versus Grilled Salmon also in Aluminum Foil  

My grilled salmon is dryer but tastier. I loved the baked salmon because of the butter-lemon sauce at the bottom of the foil.  Served the salmon with white steam rice along with my cucumber salad in Italian dressing creation. 

My creation of Cucumber Salad with Tomatoes, Pepperoni and Pickled Beets

The Plate is too small!

Feast your Eyes First, then your Stomach 

Attempt of A Mexican Restaurant on Food Styling for Delivery Services 

Carrot flowers and greenery (Spinach) on my Chile Relleno and Steak Taco Orders

Meanwhile enjoy this video about Filipino Food in the Eyes of Non-Filipinos
 https://www.youtube.com/watch?v=CKOvlIcRMAo 

 

Here are three videos about Plating and Food Styling

Meanwhile, enjoy this most recent photo of my inside orchids 

 

Food Presentation, Plating and Styling Techniques

The subject of Food styling and Plating has been a subject that I enjoyed reading for the last decades. Today, I finally had the time to write a short article about it. Here it is and enjoy!!! 

 Food Styling and Plating- Feast with your eyes first, then your stomach.

Roasted Lamb Shanks and Beef Marrow for your 'Media noche',

accompanied with a selection of pickled vegetables, cured meats,

cheeses, fruits and breads.

Photo Credit: Aida Largado Peevers   Eat with your Eyes First, then your stomach.

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. ... It is not only about decorating the food, but also making it taste more delicious psychologically for the customers. Customers love it when the food is arranged and served correctly. Sometimes, it is called plating techniques. It is essential if you have a restaurant business, but there is no harm if you practice at home.  It is an art form, just like painting.

Here are two examples:

 Photo Credit: eatwell101.com

Photo Credit: Wikipedia

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.

Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, Medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals. These banquets existed to show the culture and affluence of its host, and were therefore tied to social class. 

Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs. Some schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated compositions based on modern aesthetic principles. Overall, the presentation of food reflects societal trends and beliefs.

Here's another Food Styling video:

 

Have You Tasted Filipino Empanadas or Meat Pies?

 Photo Credit: Kawaling Pinoy

For some reasons or another, this week, I had a longing for Filipino Beef Empanadas or Meat Pies. I googled if there is a place to order it on line or via Doordash from restaurants or bakeries near me. Unluckily, I was not able to locate one. So I guess I may have to drive to Seafood City about 40 minutes from my residence. However, a close relative knows of a Pilipina Baker who may be able to cook it for me. Meanwhile here's a video of how to cook Pinoy Beef Empanadas. Chicken or Pork may be used instead of Beef.

 

 For more details visit:

https://www.kawalingpinoy.com/beef-empanada/

Meanwhile enjoy this photo from my album

  

 

My Six Treasured Videos

The following six videos are my treasures. They are the videos that have touched my life!

Ditas, my youngest daughter, interviewed by Comcast, as California Director of Census, 2010



Carenna singing one of her original songs

Macrine's 80th Birthday

Chateau Du Mer, 2011

Carlos Avila, Macrine's Nephew

Our Four Favorite Filipino ( Tagalog, Cebuano, Ilonggo) Songs

Macrine(RIP) and I have several favorite Filipino songs. But our 4 favorite songs are

Gaano ko Ikaw Kamahal- Jenny Delorino and Jonathan Badon (Tagalog)

UST Singers -Usahay (They Say)-Cebuano (Choral Presentation)-English Translation of Usahay (https://www.viloria.net/archives/english-translation-of-usahay/)

 

 

 Dandansoy and Walang Angay ( Ilonggo)

All of the songs above, Macrine and I had sang on our Choir and Personal Voice Concerts and Caroling Activities during our younger years.

Meanwhile here's the latest photo of my orchids in partial bloom

 

Have You Ever Seen a Fire Rainbow or a Fire Fall?

Today is March 1, 2021. It could be the end of the Fire Fall Season at Yosemite National Park.

Yosemite Fire Fall 2021- Photo Credit: KQED.org

The last three weeks of February is the time to observe a Yosemite Fire Fall here in California. I have never seen one in person but I have viewed several amazing photographs and videos of this colorful annual phenomena at Yosemite National Park. Here are two videos.

On the other hand, Have You Seen a Fire Rainbow? I have seen an actual one ten years ago during our vacation to Lake Tahoe, Nevada. Here are some photos and videos for your viewing pleasure. Enjoy!!

Watch this 8 minute video. The fire rainbows is beautiful as it dances in the sky!

“Fire rainbows” are a rare phenomenon that only occur when the sun is higher than 58° above the horizon and its light passes through cirrus clouds made of ice crystals. At the right alignment, the crystals act as a prism, and refracts the light to look like a rainbow.

Photos from Soul Alchemy-Another video of a Fire Rainbow

 

https://www.youtube.com/watch?v=ftEdO7rDdsQ

 

Meanwhile enjoy Somewhere over the Rainbow and I'm always Chasing Rainbows -two favorite music of Macrine (RIP)

Broken Rainbow by Bark Vines