This is the blog of Ian Rosales Casocot. Filipino writer. Sometime academic. Former backpacker. Twink bait. Hamster lover.
Celebration: An Anthology to Commemorate the 50th Anniversary of the Silliman University National Writers Workshop
Sands and Coral, 2011-2013
Silliman University, 2013
Handulantaw: Celebrating 50 Years of Culture and the Arts in Silliman
Tao Foundation and Silliman University Cultural Affairs Committee, 2013
Inday Goes About Her Day
Locsin Books, 2012
Beautiful Accidents: Stories
University of the Philippines Press, 2011
Old Movies and Other Stories
National Commission for Culture
and the Arts, 2006
FutureShock Prose: An Anthology of Young Writers and New Literatures
Sands and Coral, 2003
Nominated for Best Anthology
2004 National Book Awards
You'll need two vital ingredients before you start devouring this book: a full stomach and a comfortable seat some distance away from a working kitchen and a food court. Because definitely, a hungry reader will be torn between finishing the sumptuous stories and rushing off to try out the recipes offered as appetizer at the start of each chapter. The tasty morsels leave you convinced that food is more than just repast; it is also the stuff of national pride, childhood memory, romance, regret, rivalry, and even bloody murder. This book is one thick bubbling stew that satisfies one's hunger and imagination while whetting the appetite for more. Best cuts: "Wok Man" by Jose Dalisay, Jr.; "Closopen" by Janet Villa, "No Salt" by Nadine Sarreal, "Pedro and the Chickens" by Ian Rosales Casocot, "Kitchen Secrets" by Shirlie Mae Choe, and "Does It Matter What the Dead Think?" by Erwin Cabucos.
Is pig's blood readily available in the US? Even in the East Coast?
How about entrails?
When we do dinuguan we don't use entrails. We use pork meat. It's very difficult to clean entrails; you need to remove the smell.
How do you serve it in your restaurant to make it a bit more palatable?
It's in a bowl. People love it.
We can't make puto. (Laughter) It is the most difficult thing in the whole world to do, believe me. Try it! You know when you get a good puto, appreciate it.
There are different kinds! There are so many kinds. There's the white, there's the ube, the pandan, the putong pulo, then there's Biñan, the big one. But then, you know, they put cheese. (Looks queasy then laughs)
What makes puto difficult?
Puto is really a mixture of ground rice and cooked rice that you ferment, right? The secret is in the fermentation. You have like a lavadura and you mix it and you let it rise. Some people put a little yeast and some put baking powder.
Steaming is just the most difficult thing in the world. You have to steam it for the right [length of] time. If you lift that cover before [it is cooked] forget it!