News from Mama Sita

Stepping Out of Our Comforts

This week, in an effort to start the year right, we ought to take the time to do something different, and somehow in our own little ways make a fruitful difference.

How about reading beyond our FB and IG feeds, and relishing the neglected treasures made with paper? A classic, and we must say, must-have Filipino cookbook, Let’s Cook with Nora was recently relaunched by Ms. Nina Puyat with a new edition. Can anyone recall how much this cookbook helped our mothers and aunties whip up delectable dishes in a time when cooking shows were rare on TV, and Youtube tutorials were not yet invented? Ms. Nina, thoughtful as she is, updated the recipes in honor of her mother Ms. Nora Daza, making them easier to follow and enjoyable to prepare. Like our favorite film, Julie and Julia, celebrating the past and present of food, we thank you, Nina and Nora, for this new legacy! 

Nina Daza Puyat signing a new edition of mom, Nora Daza’s cookbook, Let’s Cook with Nora at a food+art exhibit last December

Meanwhile, at our kitchen: we’ve set our minds to finally—and we truly, madly, deeply mean it—to adapt a healthier lifestyle. It does seem clichè for a new year’s resolution, for it is not always easy to follow through. But perhaps with some inspiration from you, faithful foodies, we can make it. Our takeaway from a year of K-pop: through marathons of drama series and blockbuster barbecue buffets is this: it’s always nice to have colorful veggies in our meals! They make our plates appetizing, and our cheeks pink. We really think that it’s the Koreans’ true beauty secret. Here’s a K-inspired recipe we call Chicken Bibimbap, using familiar veggies, and our favorite Oyster Sauce. 

Chicken Bibimbap

Ingredients

For the Sauce

For the Vegetables

For the Fried Rice

Instructions

1. For the chicken: Mix the chicken, Mama Sita’s Oyster Sauce, sesame oil, sugar, and ground black pepper. Marinate the meat for about 1 hour. Grill for 9 minutes on each side or until chicken is well done. Slice into serving pieces and set aside.
2. For the vegetables: In a medium-sized pot, bring water to a rolling boil and season with salt. Blanch the vegetables one a time. Place the pechay and cucumbers in a separate small bowl and add 2 tablespoons of Mama Sita’s Suka’t Sili Vinegar on each bowl and toss well. Set aside.
3. For the rice: In medium-sized wok, heat oil and saute garlic until light brown. Add steamed rice and mix well. Add the Mama Sita’s Oyster Sauce and mix until well blended. Remove from heat and place in a serving platter.
4. For the sauce: In a small saucepan, heat oil and saute garlic until golden brown. Add the water, Mama Sita’s Oyster Sauce sugar and black pepper. Stir to dissolve the sugar. Bring to a boil and simmer until the sauce starts to thicken.
5. Arrange the fried rice and vegetables and place in a serving platter. Add the grilled chicken and pour the hot sauce over the meat.
6. Garnish with toasted sesame seeds and serve with fried egg.

We want to say Kudos to people who go out of their way to help fire-stricken Australia, saving lives by knitting paw mittens for rescued koalas, donating, and cooking comforting food for firefighters and volunteers.

Cheers from Mama Sita’s Kitchen!