Like many cultures, Filipinos attach great significance to the introduction of a special someone to their immediate family. It’s a signal of deep commitment to the relationship often called “taking it to the next level.”
In BORACAY VOWS, it was extra special for Blake when Krista’s mother invited him to their home in the province of Quezon. Marissa Lopez had been opposed to her daughter being in a relationship with a foreigner. He was understandably nervous right before their meeting but their warm hospitality, which Filipinos are known for, put him at ease immediately. Blake knew things were going to be all right when he and Krista were presented with a feast.
Here’s an excerpt from that meeting:
Krista stroked Blake’s back as they walked, and asked, “You okay?”
“I’m great, baby.” He smiled down at her. “They’re nice—your parents. I like them.”
“I told you—” The sight of their dining table, groaning under the weight of the platters and platters of her favorite dishes, brought her up short. Pancit Malabon, lechon kawali, embutido, menudo, kare kare, lumpiang Shanghai, relyenong bangus, sapin-sapin, maruya, and rice crowded the long table.
In NEW YORK ENGAGEMENT, it was Krista’s turn to be introduced to Blake’s family. That meeting also involved food since it took place at the pub the Ryans co-own with the O’Connors. They serve a fusion of Irish and Filipino dishes since the cook/part-owner Belen O’Connor is from Palawan in the Philippines.
These were the food served as explained by Craig, one of Blake’s brothers who will be the hero of SAMUI HEAT:
“In front of you, Krista, is Guinness caldereta, our version of beef stew. There’s steamed rice, of course. Or brown soda bread, if that’s what you prefer. Next to that is longganisa coddle. Instead of regular bangers, we use the sweeter Filipino pork sausage. Lastly, we have chicken lechon with mushrooms and whiskey-cream sauce. Enjoy.”
Both “Meet the parents” events were successful for Blake and Krista and at the end of NEW YORK ENGAGEMENT, we see them planning a wedding for the following Christmas in the Philippines.
I will be writing that story soon, so watch out for announcements on publication here. In the meantime, please accept my gift for you this Christmas: the recipe of Longganisa Coddle.
- 8 ounces thick-cut bacon
- 8 pork longganisa
- 1 onion, sliced
- 2 pounds potatoes, peeled and sliced
- 2 carrots, peeled and cut into 1 1/2-inch pieces
- 1/4 cup chopped fresh parsley (substitute with 2 tablespoons dried if fresh is not available
- 2 sprigs fresh thyme
- 2 pieces dried bay leaves
- Black pepper
- 3 cups chicken broth
- my secret ingredient: patis (fish sauce) to taste
- Cook bacon in a large saucepan or Dutch oven over medium heat until crisp. Remove to paper towel-lined plate; cut into 1-inch pieces. Drain off all but 1 tablespoon drippings.
- Add longganisa to saucepan; cook about 10 minutes or until browned on all sides. Remove to paper towel-lined plate; leave whole.
- Add onions to saucepan; cook ad stir about 8 minutes or until translucent. Return bacon and sausages to saucepan. Add carrots, potatoes, parsley, bay leaves, and thyme; sprinkle generously with pepper. Pour broth over vegetables; bring to a boil.
- Reduce heat to low; partially cover and simmer about 1 hour 20 minutes or until vegetables are tender. Add fish sauce to taste. Sprinkle with additional parsley, if desired. Serve with rice or soda bread.
**Recipe adapted from Irish Pub Food by Publication International, Ltd.