Rise for Rice

This is my second article about the rice crisis in the Philippines (yep, I’ve finally admitted it). This time, I am writing in outward defense for our hardworking and honorable farmers who are one of the victims of this crisis.

Anyone should know better than to ridicule the men who have worked a whole year round under the scorching sun to cultivate the soil, plant and then harvest the main staple in the Country. She has done it though, and in one simple phrase of a long speech - a subtle, almost-silent, closed to unintentional, way:

“For a long time it [has been] cheaper to buy rice than to produce rice” (source: www.inquirer.net 04-29-2008).

A move to choose importation over supporting its farmers is one of the greatest mistakes a president can ever make. She, a “true” economist, said that importation is cheaper than supporting the hundreds of thousands of gallons of water used in farms every year. No surprise why agriculture has not gotten the attention and support it deserves.

Being realistic is acceptable. Degrading your honorable men is another. I am only saddened to hear a president give up the fight for its men who are producing the main grain, main product, in the Country. It may not be intentional, but accepting that will mean accepting that you have somebody at the top who is not looking close enough.

Now, Vietnam and Thailand have stopped exporting rice to the Philippines. With the looming global rice crisis, more and more countries will keep its own product for itself to keep its people alive. The more scarce supply is, the higher its price will become. If we don’t stand up on our own and start becoming self-sufficient now, then we’ll never be.

Pinoy Recipe, “UC”

My Dhad wanted “sabaw” (soup) for dinner tonight, so I went ahead and prepared a recipe that is very close to my heart because my Mom and I would always cook it together. The recipe is called “UC”, read as [yu-si]. I have never heard of any restaurant that serves one like it, nor have I seen anyone actually cook it. That’s why I thought of sharing the recipe here in Defying Heights and Depths.

Ingredients:

1/2 kilo of pork (same part as used in barbecues, sliced in small cubes)
2-3 pcs of gabi (cut in cubes, around 2×2 inches)
5-6 pcs of tomatoes
1/2 head of garlic, crushed
1 medium onion, sliced thinly
3-4 tbsps of cooking oil
patis (fish sauce)
3 sili or 1-2 siling labuyo (optional)

On a large pan, heat the oil under medium fire. Saute the garlic, onion and tomatoes until the tomatoes are tender.

Add the pork cubes. Stir until pork is brown. Add gabi chunks.

Add 3-4 cups of water. Add sili. Season with patis (salt can be a good substitute) and cover to boil. Serve hot.

Tip: For a better-tasting UC, you can crush two sampalok fruits, or if you don’t have sampalok, a few sprinkles of Knorr or Maggi Sinigang sa Sampalok powder.