Flags of Some Countries Made from Traditional Foods

When I saw these beautiful masterpieces from thisismarvelous.com, I appreciate the diligence of the chefs and assistants who did it.

Even if I did not see any flag of the Philippines, I am sharing those pieces of art as my appreciation and recognition of man's creativity. 

Photo credit: thisismarvelous.com, trendhunterstatic.com

Photo credit: wohome.com

There are more photographs when you read the entire article entitled: National Flags Made from Each Country's Traditional Foods. The foods are masterpieces of Sydney International Food Festival.

Kansi, the Ilonggo Bulalo

Last week, we dropped my boss to the Good Governance Summit in the Philippine International Convention Center in Pasay City. From there we moved to Makati. I had no idea about my companion's statement. He kept on saying kansi. I also kept on asking what is that?

Finally, we reached the place. Our purpose - eat breakfast and lunch at the same time - brunch. Good timing because we were then hungry already.

I use to eat Ilonggo foods. This is because I had two Ilonggo bosses. I also have some Ilonggo office mates. This paved way to my Ilonggo diet from time to time. 

For myself, I was born to coconut milk and sili country. I grew up eating vegetables in coconut milk, fish in coconut milk, chicken in coconut milk - and of course, we sprinkle those foods with hot spice.

Kansi bulalo

This new food encounter of mine is called kansi, the so-called Ilonggo preferred bulalo. I am familiar with eating bulalo but this new noun is unique. Although, I am not good at describing food tastes one from another, kansi soup is so nice that I can't even smell beef in it. We paired the kansi bulalo with rice, pork barbecue and boneless bangus. Taste, of course, will not be enough without kalamansi and sili. Perfect brunch.

Boneless bangus 

More rice and kansi soup

We ended up so full for our breakfast and lunch. We took out kansi soup and lumpiang ubod. Kansi bulalo per serving is just 145 pesos (about 3 dollars). 

By the way, in my short stop in the restaurant, I did not get the entire details, What I can only share is that it is located along Sampaloc Street, Barangay San Antonio, Makati City. The restaurant's ambiance is homey. I learned that its owner is Ilonggo and the restaurant is somewhat an extension of a house. 

Saranggani Bay

Two weeks ago, a friend gave us this sardines in a bottle, Saranggani Bay. I like Spanish sardines and I liked its taste. It is from Alabel, Saranggani Province, a place where I have already been. So far, Saranggani is the farthest place I have reached in Mindanao. I have reached as far as Alabel and Glan where white sand is so enticing. Never did I swim in Glan, Saranggani for personal reasons. However, what I can assure you of is IT'S PARADISE!

I like the taste of Saranggani Bay sardines and as always, its spicy flavoring. I like spanish sardines because it comes usually in natural flavors. There are no artificial flavors and no other added chemicals. There are more reasons for me to go into organic products especially nowadays. Maybe you can have a taste of one. 

Artist in Fruits

Not everyone is destined to be an artist. Only the gifted ones bloom and leave a legacy that which we call - that of an artist.

Artists have specializations. Painters, sculptor, singers, theater actors, stage performers; name those specialties and you have it.

I was amazed by fruit sculpture. I saw this fruit sculpture as a centerpiece of an eat-all-you-can restaurant in Tacloban City. The fruits form part of the dessert.  I would have been happier had I met the person who made it.

As a lucrative business, fruits deteriorate soon. Unlike wood used for carving, fruits do not last long. Any mistake may mean a new one - a new raw material.

I have read an article before about a Filipina whose expertise is fruit sculpture. I forgot her name but I understand she belongs to the circle of few talented people in her turf.  

I greatly admire people with skill as this. They belong to the chosen few and that they deserve all the accolades and recognition of my generation. Fruits indeed make artists.