IN our youth, we can’t wait to become independent, the master of our own lives. Live away from our parents, party every night of the week, eat whatever we want. But when the harshness of reality sets in, we begin to miss the comforts of home—not having to worry about the laundry piling up, paying the bills and, of course, our mother’s home-cooked meals.

That is exactly how this writer felt when representatives from the media were invited to a tour of Malolos, Bulacan—the hometown of Teresita Reyes, more famously known as “Mama Sita.”

An exhibit of family pictures depicting the joy of eating together greeted the group in the Reyes Mausoleum. Leading the tour was Mama Sita’s ninth child, Ramon Reyes. It was evident, even then, that the Reyes family enjoyed gathering at the dining table and sharing scrumptious meals.

After finishing off empanada, the group proceeded to a tour of some of the town’s old houses. The Santos abode, built in 1933, has maintained its original façade, and the second floor bears an elaborate painting on the ceiling. On the other hand, the Bautista residence—where national hero Dr. Jose Rizal once visited—has developed an “eclectic” décor over the years, as one writer put it.

Lunch was served aboard a river boat, reminiscent of the Loboc River cruise. The heat of the afternoon sun became muted because of a gentle breeze that almost lulled us to sleep.

An array of hearty meals was served by the Mama Sita staff, led by Chef Andro Faderanga: ensaladang letsugas Tagalog (with Mama Sita’s Premium Vinegar), crispy fried hito and suaheng halabos (all dipped in Mama Sita’s Sinamak Vinegar and Sukang Tuba), pork barbecue, fish with sweet-and-sour sauce (using MS Sweet-and-Sour Mix and Achuete Annatto Powder), and sinigang na ulang (using Mama Sita’s Sinigang sa Sampalok Tamarind Mix).

Entertainment was provided by Pining R. Santiago Productions, a group of manghaharana (serenaders) and mambabalagtas (debaters). Dressed in Filipino traditional costumes, we were serenaded with kundiman songs, while Pablito Libiran and Rochel Mariano performed a balagtasan that reminded us just how beautiful the Pilipino language is.

At sundown, the group reached the Barasoain Church, the site of the First Philippine Republic’s Constitutional Convention. Next to it is the Barasoain Ecclesiastical Museum, managed by the National Historical Institute, featuring municipal antiques and religious artifacts.

The tour of Mama Sita’s hometown was a reminder not just of our country’s rich heritage, but of the Filipino foods we might be missing out on when we opt to drive to the nearest fast-food outlet. It’s a good thing Mama Sita’s mixes and sauces are available to bring us closer to a taste of home.

FOOD TRIP. Mama Sita recently hosted a food trip for the media that mixed a repast made sumptuous by the brand’s bestselling mixes and sauces, with a taste of Old World culture.

Sinigang na Ulang (makes 3 to 4 servings)

Ingredients

4 cups water

½ cup tomatoes, sliced

¼ cup onions, quartered

1 pouch Mama Sita’s Sinigang Mix

1 ½ cups ulang, deveined and trimmed

¼ cup radish, sliced diagonally

1 cup sitaw cut into 2" lengths

2 pcs long green pepper

1 cup leafy greens (kangkong or spinach)

Procedure

In a saucepan, combine water, tomatoes and onions. Bring to a boil. Simmer for five minutes. Pour in 1 pouch Mama Sita’s Sinigang Mix (Tamarind Seasoning). Increase the heat and bring to a rolling boil.

Add whole uncooked ulang and radish. Add long green beans, green pepper and patis to taste. Cover and simmer for another three minutes or until the ulang are cooked.

Turn off the heat and add the green leafy vegetables. Cover to steam-cook vegetables. Serve hot with rice.

Variations: Half-kilo (1.1 lb) fish, shrimp, pork or beef knuckles previously boiled until tender can be used instead of ulang.

Empanaditas Crust

Ingredients

317 gm all purpose flour

180 gm lard

4 gm salt

18 gm sugar

150 ml water, cold     

Procedure

Combine all dry ingredients. Add lard and cut in using a fork or a pastry blender. Combine until the mixture resembles coarse crumbs.

Use enough water to hold the dough together to form a ball.

Cover with plastic and chill for 30 minutes before rolling. Fill and seal completely and brush with egg wash*.

Bake at 350°F for 30 to 35 minutes until golden brown. Yield: good for 70 to 75 pieces of empanada.

*Egg wash: 2 pcs egg yolk

Note: For bite-size empanaditas, use a 1/3 stainless-steel cup for cutting the dough with a 7-gm filling. For making bigger empanada, use a 3-½" round cutter with 20-gm filling.

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