A few weeks ago, I received a message on my Facebook fan page from a post production assistant of GMA 11 asking if they can use one of my photos in a show. The permission letter she sent, in excerpts, read:
“KIK OFF Production and GMA News TV is launching a unique travel-documentary show entitled, KIKO RUSTIA PRESENTS: DIS IS PINAS.”
“For the next episode of “Dis is Pinas” we will doing a story about the history of Aurora Province and we are featuring one of the Famous Filipino delicacies “Nilupak”. In this light, we would like to seek your kind permission to use some photographs on your website. Rest assured that we will give you proper courtesy/ credits for the pictures.”
Of course I said yes! As you can imagine, I was pretty stoked about a possible 30 seconds fame. It took a good few minutes of waltzing on cloud nine before I was able to calm my excitement and get back on earth. I told family, friends, co-workers, Facebook fans and anyone who cared to listen. Unfortunately, I don’t have Filipino channels at home and I wasn’t able to watch the show. I’ve been searching online for the DIS IS PINAS Aurora part 2 episode as I would really love to see if and how they used my Nilupak photo. No luck, so far. I guess I have to wait it out until someone finally uploads it on You tube. In the meantime, I will be drowning my disappointment in a hefty serving of ginataang kamoteng kahoy.
Ginataang kamoteng kahoy, like Nilupak, is another simple dessert that uses the starchy cassava tubers (more commonly known as yuca in the U.S.) While some prefer to first boil the cassava until tender in salted water before adding the coconut milk and sugar, I like to cook mine straight in the milk to fully absorb all the creamy, sweet goodness. Give it a try and let me know what you think. I really love hearing from you.
- 2 large cassava (about 1-1/2 to 2 pounds)
- 4 cups coconut milk
- 1 cup sugar
- With a knife, peel the skin off the cassava root. Cut the flesh into 2-inch sections and then cut each section in half. Depending on maturity of the cassava, you might want to remove the fibrous thread in the center of the root.
- In a pot over medium heat, add coconut milk and bring to a simmer. Add cassava and cook for about 10 to 15 minutes or until tender and translucent. Add sugar and stir gently until dissolved. Continue to cook for about 5 to 10 minutes or until liquid is slightly reduced and cassava is tender. The coconut sauce will thicken more as it cools.