Friday, November 16, 2012
Jun and Tita Moning
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| "To the Bat Cave Convenience Store" on Katipunan |
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| Jun batter. Below: making a small jun |
I’ve been giving English lessons to a visiting teacher from
Korea, Julia, living in our building for the past few weeks. We meet a few times a week, sometimes
practicing the presentation of her lessons before she teaches the material to
her middle school classes of 50 to 60 (!) students. Class sizes here are very large and schools
often run on a morning and afternoon shift to accommodate twice the number of
students each day. Other teachers in Julia’s
program lead classes with upwards of 80 students. Last week Julia was telling me that one of
her favorite Korean foods is jun and
so in our next lesson we prepared vegetable jun. Jun
is similar to a savory pancake with lots of mix-ins. As we were cooking and I was interviewing her
on all aspects of jun, Julia patiently
explained other popular variations: kimchi, seafood, pumpkin sweet potato,
etc. I was hesitant when she added two
entire jalapeños along with julienned zucchini and diced onions to our small
bowl of batter, but the result was a delicious bite. Fritz stopped down at the end of the lesson
to enjoy the fried jun and we’ve been
planning our ideal jun recipe to try
out.
Chrish and RJ picked us up in later morning today for a
lunch in a home built in 1937 that has been well-preserved over the decades. La Casa de Tita Moning is located in a gated
historical neighborhood literally across the street from the presidentialpalace. We enjoyed recipes from the
Moning family using fresh produce brought in from their garden in Baguio, a
mountain retreat a few hours north of Manila.
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| entrance |
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| dining room: we were the only guests for lunch! |
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| the owner was a HAM radio enthusiast |
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| nice planter's chair |
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| waiting in the living room before the meal |
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| down the staircase to start the tour (Christmas Tree on the left) |
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| library full of old medical texts. Note columns on the top of bookshelves |
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| owner's clinic. That's a real human skeleton. |
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| our meal |
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| salad course: papaya, basil, cheese combo was amazing! |
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| after our meal |
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| old His and Hers chairs: the chair for men has the ornate top |
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| building exterior |
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| planter made of giant clam shell |
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| sculpture in their herb garden |
I’ve been giving English lessons to a visiting teacher from
Korea, Julia, living in our building for the past few weeks. We meet a few times a week, sometimes
practicing the presentation of her lessons before she teaches the material to
her middle school classes of 50 to 60 (!) students. Class sizes here are very large and schools
often run on a morning and afternoon shift to accommodate twice the number of
students each day. Other teachers in Julia’s
program lead classes with upwards of 80 students. Last week Julia was telling me that one of
her favorite Korean foods is jun and
so in our next lesson we prepared vegetable jun. Jun
is similar to a savory pancake with lots of mix-ins. As we were cooking and I was interviewing her
on all aspects of jun, Julia patiently
explained other popular variations: kimchi, seafood, pumpkin sweet potato,
etc. I was hesitant when she added two
entire jalapeños along with julienned zucchini and diced onions to our small
bowl of batter, but the result was a delicious bite. Fritz stopped down at the end of the lesson
to enjoy the fried jun and we’ve been
planning our ideal jun recipe to try
out.
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