Add Salt to Taste
1
8/15/2019 Add Salt to Taste http://slidepdf.com/reader/full/add-salt-to-taste 1/1 34 MABUHAY MAGAZI NE | JUNE 2016 WWW.PHILIPPINEAIRLIN C ARRYING BAGS FULL OF CONDIMENTS ON MY SHOULDERS, I came back from a trip up north, wondering why I never went out to explore as much, but even more, how I managed to stuff all the clothes I used and all the food I half- consumed back into my luggage. raveling with a unique bunch, I went on a five and a half day-long food crawl that was disguised as a media familiarization tour, occasionally interrupted by hikes, naps inside the Victory Bus Liner, publishing insider stories, and jokes that I don’t want my mother know I get. Like a typical tourist, I bought the town’s best buys. While there were your conventional souvenirs like shirts and shell wind chimes, what made the store di fferent from other souvenir places I have visited is its abundance of condiments, showing the town’s pride in their cuisine. Surely, the La Union Honey and the Sukang Iloko (a variant of vinegar from Ilocos) are worth a visit. And when you want the tastiest bagoong (fermented sh sauce/ paste), it’s best to get it from Lingayen, Pangasinan, as the salinity in the air is believed to make the bagoong more aromatic. When we’ve tried the greatest recipes, it was time to get introduced to the single mineral able to transform eating from an act of sustenance into an act of pleasure: salt. Te 500-hectare Pacic Salt Farm found in the province of Pangasinan (which aptly translates to “where salt is made”) is home to a community of welcoming workers, whose shirts read, “love, unity, faith, tiaga (perseverance), effort, loyalty, honesty, support, humility, sincerity, discipline, cooperation,”—the values outlinedby the salt farm community. Standing out from the white shirt-clad team is a fun, eccentric man who likes adding suspenders to his usual shirt and pants garb. His name is Johnny Khonghun, farm owner and CEO of Salinas Foods, Inc.—the makers of FIDEL Iodized Salt , endorsed by the Department of Health. Before entering the farm, we crossed the historic “love bridge”. At one of its ends, farmers, fearful and indignant at the turning of the farm ownership, had once tried to stop Khonghun when he entered the area as the new company owner. he tension was released when a goat gave birth in the middle of the bridge, and the people saw this as symbolic to a new slate turned. Add Salt to Taste Enhance your palate on a trip to Pangasinan, the land of the salt. By JOANNE VILLANUEVA Photos by MARTIN SAN DIEGO Clockwise: 15 metric tons of salt are harvested every year in Pacic Salt Farm in Pangasinan. Johnny Khonghun’s shirt reads, “The gift of God: The sun, the sea, the soil, the sweat, and the salt.” This train on wooden tracks takes the guests through the salt farm’s stations. Visitors can experience how it is to be salt farmers, from harvesting to taking a trip to the renery. A salt farmer paddles around with his makeshift boat. Pinaupong Manok sa Asin (Filipino-style roast chicken cooked over a bed of salt) and Mighty Energy Eggs, which are said to cure skin illnesses. BY WAY OF STOMACH Te farm is open to public tours, where visitors get to harvest abitof saltfrom the salt bed, watch soiled salt enter machines and come out crystal clear, and tour around stations while comfortably sitting on the farm’s own train. ake “comfortably” with a grain of salt; after all, this is a place to evaporate seawater. Te rails and roads are no doubt neat and the drivers are denitely efficient, but you can expect a few sweat to drop as the salt lake temperature reaches 70 to 75 degrees Celsius—that’s enough heat to boil an egg! It’s exactly what they did: Every October, duck eggs take a saltwater bath for days, resulting to the Mighty Energy Egg , which, due to its patient brining, is not your typical sodium- packed, assault-to-the-senses salted eggs. Khonghun stated that only a limited amount of eggs is produced every year at the moment, given to special guests and divided among the salt farm community during their annual celebration. No worries, you won’t miss out on a keepsake should you pay a visit. Te Aro-En Gourmet Salt line is up for the market. Some of the choices are Bitter Salt, great to pair with coffee; Smoked Salt, packed with the avors of bacon, campre, and cedar; and the b Shio, great for pineapples and beefllets. Te tour ended with speeches the employees, followed by a sumptuous feast of local dish à la Pangasinan. On highlight Pinaupong Manok sa Asin roast chicken cooked over a b and Binungay (rice cake in b En Salt varieties were passed table, and as we talked about food-and-salt pairing, we forg mouths were half-full. On your next trek up north, le unnecessary junk, make spac or Aro-En Salt, and extend yo trip, even after taking the way Know moreat p-ecotour.co Tis trip is an account from the LakbayNorte 5, madepossib North Luzon Expressway,M North ollwaysCorp. (MN Philippines Visitors Bureau ( Victory Liner, Petron, Depart ourism Region 1, Pangasina Government, Pangasinan Vis (PVB), and La Union Conve Visitors Bureau (LUCVB). —— 500 Johnny Khonghun “” Khonghun “” 7075 Aro-EnGourmet AroEn Aro-En [G]et introduced to the single mineral able to transform eating from an act of sustenance into an act of pleasure: salt.
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Transcript of Add Salt to Taste
8/15/2019 Add Salt to Taste
http://slidepdf.com/reader/full/add-salt-to-taste 1/1
34 MABUHAY MAGAZINE | JUNE 2016 WWW.PHILIPPINEAIRLIN
C ARRYING BAGS FULL
OF CONDIMENTS ON
MY SHOULDERS, I came backfrom a trip up north, wonderingwhy I never went out to exploreas much, but even more, how Imanaged to stuff all the clothesI used and all the food I half-consumed back into my luggage.
raveling with a unique bunch, Iwent on a five and a half day-longfood crawl that was disguisedas a media familiarization tour,occasionally interrupted byhikes, naps inside the VictoryBus Liner, publishing insiderstories, and jokes that I don’twant my mother know I get.
Like a typical tourist, I boughtthe town’s best buys. While
there were your conventionalsouvenirs like shirts and shellwind chimes, whatmade the storedifferent fromother souvenirplaces I have visitedis its abundanceof condiments,showing the town’spride in theircuisine. Surely, theLa Union Honeyand the Sukang
Iloko (a variant of vinegar fromIlocos) are worth a visit. Andwhen you want the tastiestbagoong (fermented sh sauce/paste), it’s best to get it from
Lingayen, Pangasinan, as thesalinity in the air is believedto make the bagoong morearomatic.
When we’ve tried the greatestrecipes, it was time to getintroduced to the single mineralable to transform eating from anact of sustenance into an act ofpleasure: salt.
Te 500-hectare PacicSalt Farm found in the
province of Pangasinan(which aptly translatesto “where salt is made”)is home to a communityof welcoming workers,whose shirts read,“love, unity, faith,tiaga (perseverance),effort, loyalty, honesty,support, humility,sincerity, discipline,cooperation,”—the values outlined by thesalt farm community.Standing out from thewhite shirt-clad team is afun, eccentric man wholikes adding suspendersto his usual shirt and
pants garb. His nameis Johnny Khonghun,
farm owner and CEO of SalinasFoods, Inc.—the makers ofFIDEL Iodized Salt , endorsedby the Department of Health.Before entering the farm, we
crossed the historic “love bridge”.At one of its ends, farmers,fearful and indignant at theturning of the farm ownership,had once tried to stop Khonghunwhen he entered the area asthe new company owner. hetension was released when a goatgave birth in the middle of thebridge, and the people saw this assymbolic to a new slate turned.
Add Salt to Taste
Enhance your palate on a trip to Pangasinan, theland of the salt. By JOANNE VILLANUEVA
Photos by MARTIN SAN DIEGO
Clockwise: 15 metric tons of salt are harvested everyyear in Pacic Salt Farm in Pangasinan. JohnnyKhonghun’s shirt reads, “The gift of God: The sun,the sea, the soil, the sweat, and the salt.” This train onwooden tracks takes the guests through the salt farm’sstations. Visitors can experience how it is to be saltfarmers, from harvesting to taking a trip to the renery.A salt farmer paddles around with his makeshift boat.Pinaupong Manok sa Asin (Filipino-style roast chickencooked over a bed of salt) and Mighty Energy Eggs,which are said to cure skin illnesses.
BY WAY OF STOMACHTe farm is open to public tours, where visitors get to harvest a bit of salt from thesalt bed, watch soiled salt enter machinesand come out crystal clear, and touraround stations while comfortably sittingon the farm’s own train.
ake “comfortably” with a grain of salt;after all, this is a place to evaporateseawater. Te rails and roads are no doubtneat and the drivers are denitely efficient,but you can expect a few sweat to dropas the salt lake temperature reaches 70 to75 degrees Celsius—that’s enough heatto boil an egg! It’s exactly what they did:
Every October, duck eggs take a saltwaterbath for days, resulting to the MightyEnergy Egg , which, due to its patientbrining, is not your typical sodium-packed, assault-to-the-senses salted eggs.Khonghun stated that only a limitedamount of eggs is produced every year atthe moment, given to special guests anddivided among the salt farm communityduring their annual celebration.
No worries, you won’t miss out on akeepsake should you pay a visit. TeAro-En Gourmet Salt line is up for themarket. Some of the choices are BitterSalt, great to pair with coffee; SmokedSalt, packed with the avors of bacon,
campre, and cedar; and the bShio, great for pineapples andbeef llets.
Te tour ended with speeches the employees, followed by asumptuous feast of local dishà la Pangasinan. On highlight Pinaupong Manok sa Asinroast chicken cooked over a band Binungay (rice cake in bEn Salt varieties were passedtable, and as we talked about food-and-salt pairing, we forgmouths were half-full.
On your next trek up north, leunnecessary junk, make spacor Aro-En Salt, and extend yotrip, even after taking the way
Know more at p-ecotour.coTis trip is an account from the Lakbay Norte 5, made possib North Luzon Expressway, M North ollways Corp. (MN Philippines Visitors Bureau (Victory Liner, Petron, Depart
ourism Region 1, PangasinaGovernment, Pangasinan Vis(PVB), and La Union ConveVisitors Bureau (LUCVB).
——
500
Johnny Khonghun
“ ”
Khonghun
“ ”
70 75
Aro-EnGourmet
AroEn
Aro-En
[G]et introduced tothe single mineralable to transformeating from an act ofsustenance into anact of pleasure: salt.
