Writing With My Mouth Full

Day 1 in Dominica: Jungle Bay Spa and Resort

It’s okay, Keith the driver said. The rain will stop after we pass the forest.

And it did.

One thing I learned during my stay in Dominica was that the weather was never what it seemed. I had a view of the Atlantic Ocean from my cottage and more than a few times I watched the rain approach like a marching band, only to abruptly stop as soon as the deluge started.

Keith met and picked me up from the tiny airport of Melville. I watched my backpack get transferred from our small plane to the conveyor belt next to boxes of clucking yellow chicks. There was a faint warm breeze and a super bright moon in the sky before the weather turned into rain as we drove along the rain forest. Past the greenery, it was again dry and I sat back to watch Keith negotiate Dominica’s unlit curvy roads.

After two Times magazines, an old Sunday paper, several CD compilations from my iPhone, an entire This American Life episode and a couple hours’ worth of uncomfortable naps on airport plastic chairs, I finally made it to Jungle Bay Resort and Spa in the tiny island of Dominica. What should have been a short trip from New York to the Caribbean added up to 20 hours of travel time after including waking up at an ungodly hour to get to Newark airport, waiting for five boring hours for my connecting flight in Saint Martin and driving another two hours to the cottages. I gave myself credit for packing yogurt and leftover roast pork tenderloin and Brussels sprouts from home because rum and fast food pizza from the SXM airport wouldn’t have sustained me.

When friends found out I was going away for my birthday and the holidays, they all thought I was going to the Dominican Republic. I had to correct them and tell them that Dominica, pronounced like the name Dominic plus the A, is between the islands of Guadeloupe and Martinique. Surprisingly, not a lot of people have heard of the country even though I ended up meeting and hanging out with all the guests from the New York area.

The dark roads reminded me of Tanzania where I saw people on the side of the road only when illuminated by our headlights. The driving reminded me of how Filipino drivers would halt to a stop when they see another car coming head-on; a honk of acknowledgement always occurred. Keith had shown me the restaurant menu as I drank my cold passionfruit welcome drink in the car. I ordered my first dinner ahead of time before the kitchen closed for the night. After two hours of driving, I was finally shown my cottage where I ate my first meal of callalloo soup, a watercress and cucumber salad and pan-seared tuna. I freshened up using the outdoor-style shower attached to my room and drifted off to sleep with the sound of the ocean crashing against Stony Beach right below me. Somewhere out there was a historic lunar eclipse, but alas, rain started pouring again as soon as I was comfortable enough on the king-sized bed covered by a mosquito net canopy.

My internal clock woke me up a few minutes ahead of the front desk’s wake-up call. I got ready for yoga and met Nancy in the open yoga room with five other early risers. Nancy was the one who made arrangements for my stay at Jungle Bay. She made me feel comfortable booking a solo trip via e-mail and assured me that I will have all the alone time I needed without being lonely. (She being from Switzerland who ended up staying to work at Jungle Bay.) I later learned that Dominica is one of the safest places in the Caribbean for female solo travelers.

Yoga, thankfully, was for beginners. It had been a while since I’ve done yoga so it was great not to be struggling; I suppose a few classes of Pilates at my gym have helped me too. After a quiet start to my morning, I climbed back 200 steps to my room, showered again and laced up my hiking boots. After a quick breakfast at the resort’s Pavillion Restaurant, I joined two other families and Sam Raphael, the owner, plus his two children, Ade and Jai–both New York based as well–on a hike through Perdu Temps with another staff member named Brother. (Occasionally, I asked him What’s up, bro? for fun.)

It was a beautiful day for a short hike. The trail retraces the steps of Dominica’s run-away slaves, through the forest and up the mountains to Pomme’s “paradise”. Pomme is a local guy who lives a couple of hours up the mountain and lives with his family off his surroundings. Everything they eat comes from the plants and the trees around the property. The water comes from a stream a few yards away. An outhouse is behind the trees, but all the waste goes back to the earth. If there’s such a thing as true organic living, Pomme is doing it.

We were mostly protected from direct sunlight by a canopy of trees. We had to cross three streams and I had to take my boots off at one of them because the water went as high as my thighs. Rain is generous in these parts and so moss-covered rocks made downhill trekking very tricky. Brother stopped and picked fresh oranges and grapefruits from trees. He carved a cinnamon tree bark to show us where the spice comes from. He picked and gave me a fresh nutmeg. We saw a lot of dashin, plants that look like taro and one of the staples of the Dominican diet. Banana and mango trees were everywhere, as well as avocado and mangosteen. I was also surprised to see tall bamboo trees swaying with the wind as I’ve never seen them before anywhere else in Central America or the Caribbean. Whenever we walked an open valley, I would look up and see the green-covered mountains ahead of me. The lushness reminded me so much of Kauai in Hawaii, and at times, I thought of the movie Avatar.

Pomme’s wife and daughter cooked up mashed pumpkin and bake (like johnnycakes, but whole wheat) and they roasted breadnuts–nuts that look like smaller chestnuts–on an open fire. While the rest of our group joined Pomme on a short tour of his gardens, I walked down the stream with Ade to refill my water bottle with fresh spring water. Dominica is the thirtieth country I’ve visited in the last ten years and only in Patagonia was water so fresh that you could drink off the streams and rivers. I loved that I didn’t have to worry about running out of water during our hikes. This country is truly blessed by Mother Nature.

We were back at Jungle Bay a little before 3pm. I showered and changed for the night. This time, I knew well enough to pack what I needed for the rest of the night to avoid the walk back up to my room until I had to go to sleep. I sat by the pool where I ended up napping even with the youngest guests squealing in the water. All that sun did get to me somehow. When I woke up, I walked down to the ocean cabana to watch the water crash against the rocks. I only left when small palm fruits started to fall from the trees above my hammock because of the incoming strong wind.

It started to get dark at 6pm. I walked to the spa to claim my first massage of seven for the duration of my stay. The spa’s windows all opened up to the ocean so each treatment didn’t need background music. The warm breeze and the sound of the waves were enough to relax your entire body. The ladies who worked there are all properly trained. I noticed that every time they needed to add more massage oil to my body, one of their hands remained lightly on my back to let me know that they were still there. I haven’t received a proper massage since my Kilimanjaro hike six months ago, so I felt like Jell-O after the hour was over.

I managed to walk to the restaurant for dinner where I joined Sam’s family for dinner. I was famished and ate cod fritters, fish soup, and tuna–the restaurant only offered seafood and chicken in terms of meat and there were plenty of vegetarian options for the more healthier guests–plus freshly-made coconut and guava sorbets. (Believe it or not, I opted out of alcohol for the rest of the week until it was time to celebrate my birthday.) For the duration of my stay, Sam made me feel like I was part of his family: it was just expected that I sit with them to eat and stay after dinner to drink and talk. By the third day, it was standard for me to greet Joanne, the kitchen manager, with a hug and a squeeze. As the week progressed and new guests arrived, our table grew from four to six, and then to eight. By the time I had to fly back to New York City, all the tour guides and drivers had already given me hugs with the lifts.

What was this place where I was alone but not lonely? It was Dominica, and my vacation had just begun.

Black Bean Chicken with Cashews

When I’m traveling, I usually pack my own food to eat on the plane. My default is the artichoke salad from Snack here in New York City or a banh mi sandwich from one of the Vietnamese shops in Chinatown, but sometimes when I’m heading back home, I forget to buy something to-go or I would have eaten my one packed meal by the time they’ve rescheduled my return flight for the third time that day.

If I must eat at the airport when I’m traveling and there are no Starbucks shops to be found so I can at least buy a decent cold sandwich–I really can’t tell you why I trust Starbucks’ sandwiches over any other deli’s at airports–I opt for the dirty Chinese food rather than the fast food burger. A, because if I’m going to indulge a guilty pleasure, it better involve rice to make me feel less guilty about eating it after, and B, I’ve tried the airport burger route before and I wasn’t a happy camper when I finally got on the plane.

But when I do buy bad Chinese food, I’m always thinking that I can do a better and a much cleaner version. I already have the ingredients in my pantry; all you really need are a strong arm and a really hot skillet or wok to flash-fry everything.

Ingredients:
4 pieces chicken breasts, sliced in smaller pieces
oil
1 onion, chopped
3 garlic cloves, minced
rice wine vinegar
2 tbsps black bean sauce
1/4 tsp cornstarch
1 package of broccoli florets
1/4 cup cashews, roughly chopped

1. In a deep skillet, heat some oil. Add the chicken pieces and flash-fry. When some parts are starting to turn white, add the onion and garlic. Sauté to continue cooking the chicken and to soften the onions.
2. Add a splash or two of the rice wine vinegar and spoon in the black bean sauce. Stir. Add a little bit of the cornstarch at a time to thicken the sauce. Use some water or broth to get the consistency that you want.
3. Lower the heat and add the broccoli and cashews. Keep sautéeing to finish cooking the chicken and to cook the broccoli until tender.

JalapeÃ±o Cheddar Biscuits

When Sheena sent me this recipe from Design*Sponge, I thought of it as the ultimate savory cookie. The process read easily enough so I decided to try it on Sunday and bring them to the office the next day. They were a hit, even for those who thought they wouldn’t be able to stomach the spiciness of the peppers. For lack of a better–and classier–description, they taste like Cheez-Its, only spicier.

I’ve made several edits to make the recipe easier to follow and renamed them biscuits because, let’s be honest, most people expect cookies to be sweet instead of savory. If you tell them you made biscuits, they’re more likely to try them. You don’t want to see the disappointment on your guests’ faces when you offer them cookies and then tell them they’re made of jalapeños.

I found it hard to make the cookie discs. I wasn’t sure if it was because I’m just not a baker, or if my dough was too wet. After cutting the dough into small discs using the rim of a wine glass, I still had to roll them into balls and then flatten them out because it wasn’t easy to pick them up from my counter. I liberally sprinkled extra flour to dry the rest of the dough up. When all was done, the kitchen smelled beautifully.

Ingredients:
1 1/4 cup all-purpose flour
8-ounce block of extra-sharp cheddar cheese, grated
1/2 cup butter, room temperature
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup pickled jalapeños, patted dry with a paper towel

1. In a large bowl, mix together flour and cheddar. In a food processor, combine butter, salt and pepper until thoroughly blended. Slowly add flour and cheese until dough clears the sides of mixer. Add the jalapeños for one last quick blitz. Don’t over-mix.
2. Shape the dough into ball and wrap in parchment or wax paper and chill in the fridge for about 20 minutes.
3. Preheat oven to 350º. When dough is chilled, flour your kitchen counter and roll out the dough until it is about a 1/2″ thick. Using about a 2″ circular cookie cutter or the rim of a wine glass, cut out circles and place on parchment-lined baking sheets. Bake in the center of the oven for about 13 minutes or until cookies are golden on top. Remove to a rack and let cool.

Related post/s:
Or you can just make a normal cookie

Butternut Squash and Coconut Curry Soup

My mother handed me a butternut squash the last time I visited my parents’ apartment. I don’t usually get hand-me-down vegetables from people, but I was grateful for this one and immediately thought of butternut squash soup for dinner. Before cooking though, I opened my freezer to, er, re-arrange the vodka bottles in there and noticed the frozen leftover coconut milk tucked behind all the stock I’ve also stored. Something curry-ish came to mind and then something butternut squash soup-y curry-ish materialized from that.

I puréed the squash-coconut mixture towards the end of the recipe using my food processor. Do this in batches if you have a smaller food processor or else your kitchen counter will be squash-yellow by the time you have to eat. If you have a hand blender, even better! Feel free to add more stock to reach the desired soup consistency. I like mine a little bit chunky, so sometimes I even skip the entire step of pureéing it.

Ingredients:
1 medium-sized butternut squash
oil
salt
pepper
3 cloves garlic, minced
1 medium onion, chopped
1 tomato, chopped
1 tsp cumin, grounded
1 tsp coriander seeds, grounded
1 tsp curry powder
dash of cinnamon powder
2 cups vegetable stock
1 can coconut milk
chile flakes
parsley, roughly chopped

1. Preheat oven to 400º. Slice the squash in half and scoop out the seeds and pulp with a spoon. Slice into quarters. Drizzle the squash meat with some olive oil and season with salt and pepper. Place squash cut side down on a lined roasting tray. Roast for about 30 minutes, or until flesh feels soft when prodded. Remove from the oven and let cool. When cool enough to handle, scoop out the flesh into a bowl. Roughly chop into smaller pieces.
2. In a Dutch oven, heat some oil over medium heat. Sauté garlic until brown and then onions until soft and translucent. Add the tomatoes and all the spices and keep sautéing until tomatoes are broken.
3. Add the vegetable stock and let simmer. Add the roasted squash, then add the coconut milk and continue to simmer. When bubbling, aid the softening of the squash by crushing them using the back of a large spoon against the inside of the pot. Season with chile flakes for a bit of spiciness and salt and pepper as necessary.
4. When everything is well incorporated, scoop the squash-coconut mixture into a food processor, toss in parsley leaves, and do a quick blitz.

Longganisa, Filipino Breakfast Sausages

Filipinos like their meat, but we especially love our pork. We love it so much that we will eat it three times a day–for breakfast, lunch and dinner. To start a traditional Filipino day, longganisa (also longaniza), or Filipino sausage, is one of the meat choices that pair up with eggs and fried rice. All three in one dish combined make longsilog: longganisa for “long”; sinangag, or fried rice, for “si”; itlog, or egg, for the “log”. All over the Philippines, you will encounter different combinations of -silogs.

I usually dash out of the apartment during the week and eat a simple breakfast of yogurt with fruit or Three Sisters cereal when I get to work, but on weekends I splurge on time and make myself a huge breakfast especially if I’m coming from a morning bike ride around Central Park. That breakfast always includes eggs and some type of meat, be it bacon or leftover steak from the night before. I rarely have cooked rice at home (it’s a lot to waste when you’re living on your own), so my fallback is usually a salad or a type of vegetable, even if it’s a pickle. Down the list of breakfast meats after bacon that I like comes longganisa because it has a touch of sweetness and tastes so damn good with a dash of vinegar. My mouth is watering just thinking of sticky-sweet longganisa and runny fried eggs on top of hot fried rice.

I promised myself that before the year ends, I will make my own sausages and use the attachments that I bought for my KitchenAid stand mixer. So during the long Thanksgiving weekend, I stayed busy in the kitchen and finally made them. I had asked my mother for a recipe because she’s originally from the province of Pampanga where longganisa is famous. She showed me an old copy of a Filipino recipe that used phosphate and food coloring! Fail! I then turned to my copy of Memories of Filipino Kitchens and substituted the rice wine and the rice vinegar for plain white vinegar and added brown sugar for the sweetness that I crave in these sausages. Their recipe also used lime zest which I thought was pretty interesting even though it got lost in the mix, so I have eliminated it from this version.

I learned a few important things when I made my own sausage links for the first time:
1. Making sausages is hard work, so another pair of hands is always helpful.
2. Keep lemon handy. The smell of meat will stay on your fingers for several hours and I found only lemon juice removed the odor.
3. White bread was invented to clean off your food grinder and sausage stuffer attachments.

This is a two-type recipe for longganisa. One is the easy way without any equipment or casings which makes the sausages naked, or hubad in Tagalog. The other is for sausage links which requires both the food grinder and sausage stuffer attachments with your KitchenAid stand mixer, plus sausage casings from your well-stocked butcher shop.

Ingredients:
2 tbsps vinegar
2 tbsps brown sugar
3 cloves garlic, minced
salt
pepper
oil

If making them naked:
1 pound pork belly, grounded
1/2 pound lean beef, grounded

1. Add all ingredients together in a large mixing bowl and mix with your hands. Knead the meat until it holds together and you can shape the mixture into patties. Wrap in wax paper to store in the fridge or keep in the freezer.
2. To fry longganisa patties, heat some oil in a deep skillet. Add longganisa and fry using low-medium fire until both sides are browned. Crumble and break into pieces and serve with two eggs, preferably over easy.

If making links:
1 pound pork belly, cut into 1-inch chunks
1/2 pound lean beef, cut into 1-inch chunks
sausage casings, soaked overnight in cold water, rinsed
white bread slices

1. Combine all the meats with the spices except the oil. Massage with your hands to mix well. Marinate for at least an hour or overnight in the fridge.
2. When ready to make links, assemble the food grinder and sausage stuffer attachments with your mixer. Select a length of casing and run water from the tap through it in order to clear out any excess salt and spot any holes. Trim to remove the holes. Run the casing between your fingers to remove excess water. Stretch the open end of the casing around the attachment’s nozzle and gradually slide the rest of the casing onto the nozzle, an inch or 2 at a time, trying not to twist. Leave about 3 inches at the knotted end dangling free. This will be your end knot.
3. Ground the meat and stuff the casing. Put the meat mixture in the hopper of the grinder and turn it on to speed 4. Hold the dangling casing with one hand, and with the other, feed the meat into the hopper with the plastic or wooden pestle at an even pace. Your stuffer will slowly stuff the ground meat into the casing. Gently guide the rest of the casing off the nozzle to aid the stuffing of the sausage. When you have 2 inches left at the other end, stop stuffing and remove the free casing from the nozzle. This is your other end knot. Repeat this process until all of the sausage meat has been used, pushing out the last bits of meat with a slice or two of bread. Discard grounded bread.
4. Run your fingers over the casing to distribute the sausage evenly. Pinch every 3 inches or in empty spots and gently twist it to form separate links. Feel free to tie end knots.
5. To fry longganisa links, heat some oil in a deep skillet. Add longganisa and fry using low-medium fire until all sides are browned. Gently pierce empty casing that bubbles up to avoid bursts of sausages! Serve with two eggs, preferably over easy.

I realize that this is probably the longest recipe I have on this site, so I hope these photos will guide you to making your own sausages at home.

1. Stretch the open end of the casing around the attachment’s nozzle and gradually slide the rest of the casing onto the nozzle, an inch or 2 at a time, trying not to twist. Leave about 3 inches at the knotted end dangling free.

2. Hold the dangling casing with one hand, and with the other, feed the meat into the hopper with the plastic or wooden pestle at an even pace. Another pair of hands is always helpful.

3. Your stuffer will slowly stuff the ground meat into the casing. Gently guide the rest of the casing off the nozzle to aid the stuffing of the sausage.

Please excuse the innuendos from the video above (which may not show up on your phones); they made sausage-making more fun though.