By: Giselle General
The Generals, my father’s side, in my mind is the side of the family that rules when it comes to food.My father was responsible for that reputation. My limited childhood memories of him consists of him planning our meals and delegating our yaya (nanny) with specific instructions on what cut of meat, what vegetables to buy, as well as step-by-step cooking instructions. He would write them in neat block letters using the scrap paper he brought home from his office and hang it up on the fridge. On weekends whenever he has the time, he would make pancakes using a specific store-bought mix, but my young self watched in wonder as he would make sugar syrup from scratch. He would show me in the little pot the sugar and water combination while cautiously warning me that it is very, very hot. Now thinking about it, that makes sense since he works as the supervisor for the Safety Department in the mining town we lived in. It’s one of the small and loving memories of him that I’ll always cherish.
And then there’s his mother, my grandma, who also serves incredible food when we come to visit. My family lives almost an 8 hour ride from Metro Manila, where my father’s side lives. Whenever we visit for about a week and a half shortly after Christmas up to New Year’s Day, we get treated with grandma’s most popular and incredibly tasty foods. Almondigas (asian noodle soup with pork meatballs), embutido (steamed meatloaf rolled like logs), macaroni pasta, beef mushroom, carbonara and more. I learned that making party trays of these dishes is her main way of making a livelihood. If I remember correctly, for the payment she gets for the party tray, she is able to cook enough to fulfill the order and make extra for at least two meals for a fairly large family.
After my father, mother and sister passed away, my brother and I continued the tradition of this annual visit to Manila, and when we do arrive, we embrace the warm feelings from having these foods again. Grandma would always say whenever she serves a dish, something like “oh this one, your Papa loves it when I make this” or “I remember when you were kids, your Ate (big sister) keeps on saying this is her favourite.”
Now, I have been trying to replicate some of these recipes. Some more easy than others because the products that you buy here are a bit different. Instant Cream of Mushoom Soup is an example. In Canada you buy it in cans, while in the Philippines, it is in powder form. I messaged a cousin on Facebook for the recipe and made it one night when we hosted my partner’s family in our condo.
During our very recent trip to the Philippines in December 2018, as always my partner and I had to be deliberate on which restaurant we go to for meals, given his food allergies and sensitivities. A go-to place for us is this all-day breakfast place called Pancake House which we discovered and really enjoyed during our last visit in 2013 as well. This time around, we had a chance to go there with my uncle, the only living brother of my father. He said more than once that that restaurant is one of the two places grandma really likes to go.
My grandma passed away a few years ago, and I’m pleased to hear that my relatives try to make some of these dishes themselves. It becomes a positive point of conversation among them, and it is starting to be part of my life too despite living literally on the opposite side of the world. I guess it’s just fitting that during the upcoming long weekend I will try to make the Almondigas soup while it’s super cold as heck here in Edmonton. Memories, habits, personalities are transmitted and memorialized in food, a really meaningful and powerful love language.