Duck spoons and other sundry articles
This is going to be a good year, I can tell! It’s a bit premature to announce but I can spare a few details. A small group in Sta. Rita is working on documenting heritage recipes. We are doing our best to be systematic and along with cooking the recipes, we’re also trying to recreate full meals complete with the china and utensils used. Not only do we wish to recreate the art of cooking but the art of eating as well.
I am very particular with the condiment plates. I still vividly remember using a small, square saucer with a divider in the middle. This was where the fish sauce (patis), vinegar (aslam), and soy sauce (toyo) were poured for individual servings. They probably stopped selling them in shops a decade ago but thankfully I spotted several at a mall a few days ago. Perhaps the popularity of international and Asian food has brought this about. One thing I found out, the Chinese spoons we used for serving achara and other sour food are properly called duck spoons in English.
Our pinggang malucung (slightly deep plates) are actually versatile pieces which many Capampangans use to serve rice and saucy dishes but can also be used as soup plates for formal sit-down dinners. They can also be utilised to individually serve pasta and for leafy salads too. A friend who was a hotelier says these are always a good investment, especially for homes that entertain often. I’m buying more of those in the future.
Wow I’m looking forward to the recipes that u will be researching. Hopefully you have it before July coz were giving my mom a surprise bday party for her 80th bday and I wanted to do an authentic kapampanga buffet. If you could please help me on this.
hi ate! happy new year to you! you know that kuya tom’s wife sources out many products (including china and ceramics) for hotels, she can probably lead you to any dinnerware you seek and at the right price
I wish you well on your new project Karen! And hope to read more about it…
Happy new year and belated happy birthday!
Hello! I’m looking forward to your recipe compilation. My mom is from Santa Rita and only realized recently that certain foods were “specialties” from there, including turrones de casoy, sans rival, duman, etc. Growing up eating these items, I took for granted that everyone ate the same things. I am amazed how cabalens know each other by tracing the family lines, and am also amazed at how recipes are passed down through generations. It would be sad to have these recipes disappear. It would also be nice to keep record of “traditions”, such as what the duman festival has done.
Please keep us posted and Good Luck!
yay!!! so happy to see you blogging again! wow, you can’t imagine how much i’ve missed your post. sana parati na kayong may kuryente:D
oi! yeah welcome back to blogging ms. k! kamusta ka na?
i don’t have those duck spoons!!! gimme gimme! and that fish sauce/vinegar/soy sauce saucer na rin! me like ‘em!
Karen,
Kasanting ning project yo.
By the way, ala kang posts about the last Duman Festival? I’ve been waiting for photos of that event.:cat:
Komusta na kayu ken?
Hi Karen,
Hmm.. If you need a food photographer, im always here
*wink wink*. ahahaha.
Anyway, can you send me your email ad. Im sending you a flier for our May 14 Culinary Tour. Nandun yung Photo mo. hehehe. karlodeleon (at) gmail dot com. Ayt. Cya soon.