Kularts pamilya shares food we are having while living in a global pandemic.

Katherine Pantangco, Dance Artist

Vegan Pan de Sal

I made vegan pan de sal for the first time on Sunday and have been eating it with Ligo sardines :) I have been exploring plant based diets and was really excited to make this for the first time!

Hana Lee, Project Manager

Sujebi

This dish is my take on sujebi (수제비–Korean hand torn noodle soup)—doughy noodles, clear broth, green onion, garlic and potatoes. I personally like adding some egg and roasted seaweed on top to enhance the broth and overall texture. Growing up, I remember there were only two times we would have sujebi, at home or at the jjimjilbang (찜질방–Korean spa). As a kid, I would help my mom tear the dough; it was very special because it was the only time my mom would let me help out and it never had to be perfect. The only other time I would have this dish was at the jjimjilbang; the hot broth and chewy noodles was perfect after sweating out your stresses in the kiln. The comfort and warmth I felt during those moments sparked my interest in making sujebi during my time in isolation, as well as the excess flour in our pantry from my sister's quarantine baking phase.

Cristino “Tino” Lagahid, Administrative Manager

Baked Bangus, Brown Rice, Spinach, Carrots, and Vinegar + "Soy Sauce" (Bragg's Liquid Aminos) Dipping Sauce

This is a pretty simple dish that gives me comfort. The bangus was seasoned with garlic, parsley, dill weed, salt, and pepper. Then it was baked after marinating in the seasoning and olive oil for about 2-3 hours. I also chopped up some carrots to bake alongside the fish. Served with a rice and quinoa mix, dipping sauce, and raw spinach—nothing too complicated since bangus was the main focus for this meal. This bangus wasn't wholly deboned (the cut was meant for a soup like sinigang) but I enjoyed the challenge. Bangus from JT's or Kusina Ni Tess still gives the best comfort, but this was a nice alternative for that day.

Ligo Sardines (in Tomato Sauce and Malunggay Powder), Scrambled Egg, Seasoned Rice, and Cilantro

Ligo sardines is easily one of the many foods that remind me of home. After sauteeing some garlic and onions, I poured in a can of Ligo sardines and added malunggay powder to balance the acidity of the tomato sauce. This gave it a brown, gravy, herby color. Added a scrambled egg and served over Three Ladies jasmine rice (seasoned with turmeric, pepper, and garlic powder) and some cilantro.

Wilfred Galila, Media & Tech Director

Lechon Liempo (Roasted Pork Belly)

It was the closest thing to contact with skin and flesh other than my own since the lockdown began. I have made lechon liempo many times before for special occasions, but this time it felt more special.

I laid the slab of pork belly on the kitchen counter and gave it a rub, massaging every inch of its flesh with salt and pepper. What followed was the crucial step of stuffing it by arranging shallots, lemongrass, and scallions on half the side of its upturned flesh. I then rolled and tied it up tight with twine like a bundle of dreams about to be fulfilled by sacrificing it to the fire. Bound and sitting on a baking pan with a wire rack, I lubricated its skin with oil and slid it into the oven.

After two and a half hours of mouth-watering anticipation, I shoved a piece of the lechon liempo into my mouth. Its crispy brown skin crackled as I chewed. Its succulent flesh with a layer of fat was juicy on my tongue. I licked my lips and sucked my oily fingers savoring the rich gastronomic delight.

Alleluia Panis, Artistic & Executive Director

Pao de Queijo, Pickled Salted Organic Eggs, and Palapa

I finally succumbed to my cravings and made pao de queijo or Brazilian cheese bread. We used to get these deliciousness for lunch from Westfield Mall before the “shelter-in-place” ordinance.

  I've also been obsessed with making food with long-shelf life and made pickled salted organic eggs and two types of spicy palapa condiments. Chicken instead of duck eggs sans red coloring; it takes about a month to to get it just right. Versatile and fantastic with chopped tomatoes, cilantro and green mangoes. 

I am sharing these with a couple of artists who have been picking up groceries for me. I am truly grateful for their thoughtfulness and care.

Corona Mokaon