Tales from La Sampaguita Mansion

La Sampaguita Mansion is another ancestral house that is located within in poblacion area. It had a strategic location which is near the Saint Micheal of Archangel church and few meters away from the municipal town hall.

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La Sampaguita mansion

 The original owner is Dr. Mendoza around 1908. The current mansion had several commercial stalls located in front of the old house. One cannot clearly see the details of the house unless one enters the premises.

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Photo courtesy of Mr. Gilbert Diño

It was in 1925 when Ms. Lydia Paulino opened the famous Sampaguita Bakery was named after her favorite flower and she had several planted at her properties in Barangay Salangan. Another feature of the house were the sampaguita designs at the eves of the house.

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Certificate of award from Manila Carnival 1930

Another piece of document of the Philippine Food (Bread) History – a diploma of award of the Manila Carnival of 1930 from the Philippine Carnival Association conferred to E. Paulino for the SINAMPALOK BREAD as grand prize winner. SINAMPALOK BREAD is a cylindrical log about 6 inch that reveals a yum-like sweet tamarind filling. On the otherhand, Sampaguita Bakery was named by the owner after its famous and best selling biscuit SAMPAGUITA – a white six-sided, flower-shaped biscuit from the same family as the uraro cookies. It has a firm and creamy texture that crumbles in one bite….well, those were the days for San Miguelenyo. -Jimmy Corpus-

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Mrs. Lydia Paulino viyuda Del Rosario ( courtesy of Sir Gilbert Diño)

Old magazines and newspaper clippings would show that she is a philanthropist, entrepreneur, devoted mother and greatly loved by the community.

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commercial stalls in front of  La Sampaguita mansion

She use to be Propagation of Faith ( president) which sponsors free communion services to children.

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door leading to the grand staircase

The architectural styles and furniture inside the ancestral house is a combination of bahay na bato, neo classical, art deco and modern elements. The most notable are the iron grill works, wooden calado, altar pieces and period furnitures inside.

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mini altar

We were greeted by the current owner upon entering the house, despite last minute arrangement. Although this is my 5th time entering the ancestral mansion.

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grand staircase

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old photos with wooden calado

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Christ the King inside urna

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art deco style lighting fixture inside the main living room

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sala set and colored windows

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Saint Micheal of Archangel church

The window also overlooks the historic Saint Micheal of Archangel church and other ancestral houses within the town.

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painting and plateria cabinet

Mrs. Lydia Paulino died in 1996 leaving the old La Sampaguita bakery without anyone to manage. The ancestral house and some of her properties were assigned to her caretakers.

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old bedroom with furniture and fixtures

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wooden calado allows the circulation of air inside the house

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a side room where old photos, certificate and period religious statues were kept.

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religious statues

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certificate of recognition

There are many juicy stories and tales behind the four corners of this ancestral house. The ancestral house is well kept by the current owners.

The current owner of the ancestral house is the family of Mr. Mark Adduru

Note: We would like to “Thank” Mr. Ervin Garcia, Adduru family and San Miguel municipal town tourism officers for arrangement and facilitating the tour inside the ancestral house.

References and Sources:

Personal interview with Mr. Gilbert Diño, Mr. Ervin Garcia, San Miguel municipal hall employees and current owner of the ancestral house.

SMDMKATKKK : https://smdmkatkkk.wordpress.com/

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Inspirational Tales from Tita Olivie’s Bilao and Lechong Manok

Tita Olivia Roura- Buencamino is the person behind the famous Olivie’s Bilao, Binalot Foods and Lechong Manok. Whenever you are in San Miguel, Bulacan – try to visit her restaurant and try their specialties.

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boodle meal

Our group was able to see some of her well-known dishes at the 1st Pista ng San Miguel de Mayumo within the Saint Michael of Archangel compound.

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menu board

She is a nurse by profession while her husband is a physician. Our group were able to visit her in restaurant that has the ambiance of rustic nipa hut ( bahay kubo ) theme.  The sitting capacity is between 70 to 85 people at any given time.

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interior

We were later joined by a friend Joseph Cruz from the plant society. Some people would think that Tita Olive is an old woman in her 60’s, which sometimes would left her at awe.

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beautiful wall decor

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special boodle fight

The group were served several of her well-loved dishes boodle style. There were three additional adobong isaw ( chicken intestine), balun-balunan ( chicken gizzard) and adobong puwet ng manok  (chicken ass).

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left to right and top to bottom : adobong leeg ng manok, adobong balun-balunan, adobong isaw ng manok and adobong puwet ng manok

We also tried their boodle fight sa bilao eal which consisted of pork and chicken barbecue, itlog na maalat ( salted duck egg) chopped tomatoes, sisig, pork liempo and large portion of rice. There are also condiments like soy sauce, bird’s eye chilies, calamansi and vinegar to  match one’s taste preference.

Customers are encourage to use bare hands in eating at the restaurant.

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lemonade

We also tried their own lemonade and puno’s ice cream from nearby Nueva Ecija province.

Inspirational Story

Tita Olive is one of the few individual that treats her lechong manok business more of ” laro-laro” (a mere play, where she finds joy and happiness rather than being pressured to make a profit).

She used to be a very shy person before becoming a medical sales representative.   where the art of marketing skills and talking to ordinary people were acquired.

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lechong manok

She started her business way back in 2006, with an initial capitalization of just Php 20,000. She bought a lechon manok stall within the town which had closed down. Without much knowledge, she tried her luck asking friends and relatives who knew the recipe of making roasted chicken.

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lechong manok with special sauce

They would give her the ingredients but the measuring system would rely on  personal estimate (tantiya) rather than exact measurement. She also attended some short courses. She has all those measuring spoons and cups in the house so that when the volume of the restaurant’s particular dish is increased depending on the order, she can maintain the expected quality and not lose the so-called magic of the taste.

One key element that amazes the group was that she keeps a low-profit margin, relying on sales volume to keep the business running. Sir Lebon Ong said that her style is like the Chinese.

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Tita Olive, showed us her own style of marination and the way she prepares her own roasted chicken (lechon manok). She would order them every other day in chicken farm and she made it sure that all the chicken are freshly killed. This is also to assure quality and freshness that makes her customers coming back. She also have her on style of special chicken sauce.

Her roasted chicken is similar to a popular roasted chicken in the country.

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Tita Olivia Roura- Buencamino together with media, bloggers and industry practitioners- photo courtesy of Mr. Rodel Carating 

The restaurant and roasted chicken earnings from peak seasons would just go to year-end bonuses of staff (for December). While payment of business permits and taxes (for January). What is worth emulating is her attitude towards her employees,  dynamism, positivity and creativity. She would also accepts new ideas, suggestions and feedback from her customers.

Tita Olive’s roasted chicken is sold in 21 branches throughout San Miguel and other parts of Bulacan and Nueva Ecija provinces.

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Tita Olivia’s Bilao and Binalot Foods ” Kamayan sa Bahay Kubo”

Address: San Jose, San Miguel, Bulacan, San Miguel, Bulacan 3011

Contact : 0917-576-2828 / 0922-878-2405

Aling Lucy Payawal Art of Atchara Making

Aling Lucila “Lucy”Payawal who is in her mid-70’s is known for her famous achara/atsara/atchara and kalamay sa latik native recipes.

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Aling or Tita Lucila ” Lucy” Paywal

Heirloom Recipes

Aling Lucila ” Lucy” Payawal brother is the father of Mr. Edward Payawal who is the proprietor of Thumbs Up restaurant, while the mother of Ms. Kat Garcia( wife of Sir Ervin Garcia) is the sister of Aling Lucy who hails from the Payawal clan.

According to Sir Lebon Ong and some local food historian, local atchara/achara / atsara was originally an Indian pickle dish with an alternate spelling called “achaar”. These are from pickled vegetables or fruits. Similar pickled vegetable are also found in neighboring southeast Asian countries like Indonesia, Malaysia, Brunei, Singapore, Also called ” Acar” or ” Atjar, in Dutch.

Vegetables or fruits are finely chopped and marinated in brine or edible oils along with different Indian spices and food coloring.

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atsara/ atchara/ achara

But the Philippine version is a hybrid of both Indian and Southeast Asian, minus the spiciness but with stronger vinegar and adding achuete/atsuete/ annatto as coloring.

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atsara/ achara/ atchara

Since the late Spanish and American administration, San Miguel town is already popular for her achara/ atsara/ atchara, preserve minamis na santol and dayap, kalamay, pastillas de leche. These are normally serve on special occasions like fiesta, birthdays or visiting tourists.

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Ms. Cristina Gonzales – a local atsara/ achara/ atchara, kakanin maker and seller from San Miguel, Bulacan together with Architect Ervin Garcia

I would remember that my dad would always bring locally made achara / atsara from San Miguel. The atsara / achara from the town taste milder and the papaya is grated finely compared to the ones being sold within Metro Manila.

In some parts of the country the ingredients may vary depending on the availability, some may use jicama,picama/singkamas , cucumber (pipino ), slices of ginger, onions or shallots ( sibuyas tagalog).

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Aling Lucila Payawal

She also does her pickled papaya and creates Kalamay sa latik (sweet glutinous sticky rice) with latik.

This start with choosing the right ingredients since not all varieties of papaya can be use for making achara/ atsara. Sir Lebon Ong shared that the preferred ones are called ” susong matanda” papaya, These papayas are elongated shaped like breast of an old woman, hence the local common name.

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Aling Lucy Pawayal folding the cheese cloth with grated green papaya

She also uses cheese cloth/ katsa, grater, sweet green syrup, carrots, raisins, onions, red bell pepper.

She is also careful in handling the young papaya. She would soak them in water with salt to minimize the papaya getting brown and make her hands itchy.

She also uses a small amount of alum power (tawas) just before squeezing the water content. She does heirloom recipes that is worth sharing and publishing in recipe books.

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bottled atchara/ atsara/ achara made by Aling Lucy Payawal

Aling Lucy Payawal special heirloom atsara/ atchara/ achara is available at Arki’s Grill and Thumbs Up restaurant and upon reservation.

Phone no: 09158653540

Contact Person: Mr. Edward Payawal

Contact Persons: Sir Ervin or Mrs. Kat Garcia

  Phone no. 0935 889 1003

References:

Personal interview with Aling Lucilla ” Lucy ” Pawayal, Ms. Cristina Gonzales, Sir Lebon Ong.

Arsana, Lother (2013). “Authentic Recipes from Indonesia”. Tuttle Publishing. pp. 31–32. ISBN 9781462905355. Retrieved 9 February 2015.

Specialty Foods at the 1st San Miguel de Mayumo Festival 2018

There were a lot of specialty foods and products that San Miguel de Mayumo festival .

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 tiangge sa Mayumo festival 2018 entrance arch

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lechon with special liver sauce

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local male and female usherettes

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Sweet Bulakenya ( photo courtesy of Mr. Rodel Carating)

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A ‘s imperial burger, pasta, goto ,crispy pata among others.

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A’s imperial grilled burger

Among the specialty is their grilled burger with large patty, slice lettuce, tomatoes, ketchuo and rich in mayonnaise. This burger can be shared between 3 to 4 people.

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A’s imperial burger

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D’ Baking Mommy booth

D’ Baking Mommy booth is a group of mommies of San Miguel, Bulacan. They specializes on local delicacies, cakes, pastries and chocolates.

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puto flan, puto, sapin-sapin

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Palayan Multi-Purpose Cooperative – specializes in atsara, kutsinta, puto and other native delicacies.

The atsara/ achara had a milder taste compared to the ones being sold in Metro Manila.

Barangay Cambio, San Miguel, Bulacan

Contact Person: Anita Dela Cruz ( 0915-664-2711)

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Monnet’s fresh and salted eggs

Monnet’s stall specializes in duck, chicken, quail and balut

Address: Barangay Balite, San Miguel, Bulacan

Contact: Monnet Bie 0975-0822569

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Cristy’s pastillas

Cristy’s pastillas and Claudine’s pasalubong is well-known for their innovative products and pastillas.

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different kinds of processed foods

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ube halaya, leche flan, suman, yema cake

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watermelon and cantaloupe/ melon

Contact Person : Mr. Teodoro Velasco/ Contact # 0909331517

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peanuts

seedlings

tree saplings and vegetables seedlings for sale

 

Great Breakfast Boodle Fight at Arki’s Grill booth

Great breakfast boodle fight at Arki’s grill booth at the 1st San Miguel de Mayumo festival.

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Arki’s Grill stall at the 1st San Miguel de Mayumo festival

Arki’s grill is one of the two dozen or so stalls at the bazaar area. The wooden stall is neatly decorated with artificial flowers and long wooden table and chair.

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Our group got a first hand experience in eating outdoor and pouring carabao’s milk  on the rice.

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breakfast bilao meal which is ideal for sharing between 6 to 8 people

breakfast boodle meal includes plain and garlic rice, tinapa na galunggong, buro, tomato sarsiado, tocino, salted duck egg, ginisang pechay, adobong talong, saba banana, fried egg and deep fried dried fish ( tamban).

side-dishes

l-r buro, ginisang pechay and kamatis na sarsiado

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group enjoyed a hearty breakfast boodle fight ( photo courtesy of Arki’s Grill)

Arki’s Grill is opening a branch in San Ildefonso and a stall outlet in Baliuag in few weeks time.

Address: Salangan, San Miguel, Bulacan 3011
Contact :0935 889 1003

Arki’s Grill FB Page: https://www.facebook.com/arkisgrill.salangan/