I’M glad that I am allowed to play with my food and at the same time play with words. This flexibility allows me to explore food as fodder for thought and the world of cooking itself.
A rage that’s taking most young people by storm is Pokemon Go. It is a location-based reality game developed by Niantic for iOS and Android devices. It was initially released in selected countries in July 2016. It reached the Philippines in August, except for those who got the app much earlier.
Players must have a GPS capability in their mobile phones to find, catch, fight and train their pocket monsters (thus Pokemons) that pop up on the screen as if they were in the same real-world location as the player. If you have no idea what this is all about, the quest to catch Pokemons like Pikachu, Dragonite and Kingdra is just like in the animated series Pokemon Adventures that’s still playing on GMA 7.
I can understand why my nephew Pannon is so enamored with the reality game and keeps telling me he can’t live without his Poke Ball, a device with which he catches a Pokemon character. The family has cautioned him about the dangers of being too preoccupied with virutal worlds and it’s a good thing he listens.
That aside, today I want to introduce you to another Pokemon, the Poke Monggos. It is a kind of food that combines two cuisines, the poke of Hawaii and the sabaw nga monggos (mung bean soup) from the Philippines.
A poke (say poh-key) is a raw fish salad served as an appetizer in Hawaiian cuisine. The word means to “section” or “to slice or cut.” The basic ingredient is any of the following or a combination: octopus, yellow fin tuna, salmon and shellfish.
For marinade it can have any of the following: kimchi, sesame oil, chili, salt, green onions, soy sauce and candlenut. Variations may include tofu and the salad served on a bed of sliced lettuce or cabbage.
The kinilaw (food eaten raw) of Cebu is similar to the poke, and maybe it is our version of the poke. The main ingredient is tuna and sometimes may use squid or even octopus. The main difference is kinilaw uses vinegar to “cook” the raw seafood. In addition, it can have sliced cucumber, radish and tomatoes. For kick, chopped chili pepper and ginger are added.
As for sabaw nga monggos, a popular soup in any given carinderia, there are several versions like monggos with thick coconut cream; with vegetables like kamunggay (moringa leaves), yellow squash and alogbate (a spinach-like green veggie); with pork knuckles sliced into serving pieces; with fried fish; or plain and the soup would still be very satisfying.
Poke. Slice very fresh tuna into cubes and wash with vinegar. Drain. To make the marinade, mix tuba or coconut vinegar with salt, pepper and sugar just to balance the flavors. Pour over fish and add sliced cucumbers and radish if you like. Toss in chopped ginger and chili peppers according to taste. Mix well and chill. Just before serving, add thick coconut milk.
Monggos. To enjoy Poke Monggos, serve sabaw nga monggos and kinilaw nga isda with grilled pork chops and sauted vegetables for your Sunday lunch. For dessert, serve chilled ripe mangoes.
It’s easy to cook sabaw nga monggos: Ask the butcher to slice pork knuckles into serving pieces. Boil until fork-tender; reserve broth. Saute sliced onions and garlic. Add the pork knuckles and mung beans (soak one hour or overnight, then separately boil until tender). Add the broth and adjust liquid according to preference. Season according to taste. Add veggies of choice if you want and boil till veggies are done but still firm.
You catch Pokemons with the Poke Ball. The Poke Monggos is easier to catch—with a bowl and spoon.