Palawan Adventures: Part 2 Ode to the Coconut


For some reason in Western culture, coconuts can be a little bit silly.  Throw a few coconuts into a skit and you have South Pacific spoof.  Two coconut shells and a grass skirt is a man in drag. Paint one up and stick one on a pole and you have a coconut deity.  You can “go coco” or throw things at them to win prizes.  This song sums it up really: 

Around the Philippines however, they are a major source of so many products and foods.  The trees are everywhere.  Leave Manila for one hour on the highway, and there they are:  Buko (young coconuts) to drink, dried coconut, fresh coconut, coconut oil, coconut matting, coconut fibre, palm fronds for roofing, woven palm frond mats, coconut shell products… the list goes on.

Walking around the house in Palawan, coconuts fell quite frequently from the trees.

I actually thought twice before cutting through the coconut plantation near us.  Every hour or two there would be a heavy thud, and a coconut would land on the ground.  Have one of those hit you and you’d know about it!  Stats say that 150 people a year die from falling coconuts.  More than sharks, I understand.  (But even that stat has an air of ridiculous about it.)

The caretaker cleaned the young coconuts for us and handed out buko drinks.  The machete handling is anything but silly: 

Occasionally the caretaker would go around and pick up the fallen coconuts and toss them onto a pile.  You see this piles all over the Philippines and they look like discarded  refuse.  But they will come back at some point and pick up the shells or the fibre casings to make something.  Nothing is wasted.

Santa and his Workman Elves


It’s the Christmas party at the Facilities Maintenance Dept today and Latham and I decided to make a cake.

Christmas cake making used to be an annual tradition when my father was alive, as he loved fruit cake.  I would bake him one every year and spend a week decorating it with a different Christmas theme each time.  Then every night through the holidays and long beyond, he would slice off a little bit of the fruit cake after dinner and slowly enjoy it until it was all gone.  After he died, I had a small baby and no-one who truly loved it like he did…so the tradition mostly went away.  But it did leave me with quite a few sugarcraft tricks and skills, and this week Latham and I decided to put them to use and make a cake for Robert’s department Christmas party.  The theme was a natural:  facilities maintenance elves helping to construct a gingerbread house for Santa.  Latham was on it!  He designed the house and was a real partner in making layout and construction decisions.  We were a little limited on sugarcraft materials here in Manila, but were amazed what we could find in Gourdos, a gourmet cooking store across the street.  Unfortunately there were out of glucose, an essential ingredient to make modelling sugarpaste.  However, I found a stash from a wedding cake that I made a couple of years ago, and it turned out to be enough to make all the characters we needed.  (Its amazing what got packed in those kitchen boxes!)  We made power tools and screwdrivers, ladders and saws.  We even found chocolate rocks so the elves could construct a footpath.

I think we ended up with a very acceptable cake, but the most fun for me was that I got to do arts and crafts with my 16-yr old son again….it’s been a while!  And unlike arts and crafts with little ones, he was there for the whole process from conception to finishing touches.

Manila Marine Ball


Almost three weeks ago now, Robert and I attended our first Marine Ball and it has taken me forever to get around to posting it…  so before it becomes too much of a distant memory, here’s how it went….

Every year the Embassy throws an annual party to thank the Marines for their services.  Every US Embassy is protected by a core of Marines and Manila is no exception.  They are the ones that guard the Embassy on a 24/7 basis, plus provide assistance to individuals and the whole Embassy community in an emergency.  If memory serves, the invitation told me that it was the 236th Ball, which means that these events have been going on quite a while.

Its a black tie event.  Women are in long evening dress, and men in monkey suits or — as Robert chose – formal Filipinno attire, the barong.  I think he selected it to avoid wearing a tux, but the bonus was that I think we both expected it to be cooler.  Not so.  Turns out coconut fibre with a thick cotton undershirt equals plenty of opportunities to sweat.  And for anyone that knows the hubby, he took full advantage….

Anyway, it was really fun to dress up and here are a few posey photos taken before we went:
The hotel that hosted the event held about 400 of us in the ballroom.  After dinner the Marines do a presentation of their services and finish by bringing in a ginormous cake, pictured here as best I could in the dark.  Look for the snazzy uniforms in the background.  A great evening!

High Tea


The British Women’s Association do a High Tea each year here in Manila at the British Ambassador’s house. And a very good job they do too. Anyone who has read Carla and my blog from our walk may remember Carla’s post on learning British terminology. “Cream Teas” were part of her new lexicon, and High Tea is essentially the same thing. Lots of ladies in beautiful dresses, and fancy hats, drinking Pimms and tea.

They serve sandwiches with the crusts cut off (cucumber and salmon sandwiches, of course) and variety of different cakes.  Of course there are also scones, jam and cream.  It really was very pretty with roses on the table and colourful bunting.

Sourcing some of this stuff in Manila can prove a little challenging.  For example, you can’t find clotted cream anywhere outside of England and UHT whipped cream isn’t really the same.  Finding tea pots was tricky too, so we all dunked our tea bags in the china cups, but who’s cares…. it was an elegant afternoon!


Sorry about the lack of hat. I was one of about five people who didn’t wear one. I simply didn’t own one and didn’t have the time to track one down here. I’ll try better next year!

What’s for Dinner?


I’m not new to Asian foods or cooking with Asian ingredients, although my knowledge of Filipino food was almost non-existent before I knew we were moving here.  I’m trying to get familiar with a lot of the most common dishes that I see around.  Its very meat-based with vegetables (mostly) taking a back seat….unlike Greek food which uses a lot of veggies…so I am not as eager as I usually might be to try cooking it.  But that’s a sweeping statement and when our kitchen stuff gets here, I promise to be more creative and give it a go.

In the meantime, my quest since we’ve been here is to try all the different fruits as they come into season. Mangos and pineapples here have an excellent reputation, and for good reason…they are delicious.  Bananas come in many different varieties, large and small…yellow, pinkish and green.  Turns out a proper tree-ripened banana tastes great really ripe.  (Chicquita bananas taste starchy and weird if you let them go completely yellow…so that was a great taste treat surprise.) Giant bunches too!  Its fruit smoothies for breakfast here, practically every day.  Gunabayo (or Soursop) is an aggresive looking green fruit that is showing up in the markets.  I had to google “exotic fruits” and scroll through pictures in order to identify it.  Here it is:

Turns out Soursop is a lot more delicious than it looks and it smells wonderful.  Also, it seems to have been part of a number of medical experiments to test its alleged power to kill cancer cells and the results are very positive and interesting. The fact that you probably didn’t know that is a subject of a lot of controversy.

Tonights dinner is going to be a Capon from a free-range farm in Northern Luzon (We went to a wonderful weekend organic weekend market – post to follow); vegetable rice; green beans in coconut sauce; fresh mango salsa and Soursop for desert:

Small Calamansi limes are everywhere and add a sour component to a lot of dishes.  They’re smaller than key limes, taste “limey” but have their own distinctive flavour:

Just cut a few of them in half and squeeze away:

I used them to add to the mango salsa (look at the colour!):

And to add flavour (along with garlic) to the oven-ready Capon:

Bon Appetit!