Nene's Mechado
“Do not be deceived by the looks for the taste will reveal the true picture of the food”. Homemade foods are like that. They are perfected through time. That is one treasure not to be missed. We just came from a gathering in Mandaluyong and one of the best food I look forward to is “Mechado” by Nene. Mechado is served as a stew viand known in the Philippines. What makes her mechado different from others? The technique was handed down from generations to generations who’s origin started with matriarch of the Archangel Clan of Sta. Ana Manila in the mid of 1800s. Same technique is still used up to date. Her Mechado is always the star on the dining table and always been ordered by those who know her everytime there is an occasion.
Where to find.
The creator is Nene Bautista who also originated from the Archangel clan of Sta. Ana, Manila ,but is now residing in Mandaluyong. Her location is at Aglipay st. near Kalentong, Mandaluyong City. If you want to taste this old recipe of Mechado, you may contact her at (02)531-8875 or at (02)534-2029. She has establish the Mechado as one of her signature in her culinary masterpiece.
Published on January 4th, 2011 in
Homemade
The best way to start our year is with a feast on our table and food to share with our love ones. Others are plentiful some are just right, but what is important is that we share it with each other. Let us not forget that all of these blessings came from Him who has continuously nurture us through the years. For us, we celebrated it during the first lunch of the year with our family. For this celebration, we came up with different dishes coming from the specialty of each and every member.
There is the lechon kawali. This is not the typical Lechon Kawali that we have. It came from a factory in Bohol that produces chicharon. Its flavor was very tasteful because it was cook with the oil where chicharons are made.
One of the dish that my brother prepared was the “sugpo” or tiger prawn. He cooked this with butter and added plenty of garlic. He has some ingredients that he added that I did not see. The result was truly flavorsome. He cooked it just right leaving the prawn firm with every bite.
Since we are from Pangasinan, there is no occasion that we disregard bangus or milkfish on our table. Mother picked the best bangus Dagupan and grilled it. Bangus Dagupan is already tasty by itself. Just a sprinkle of salt and a spicy condiments will do.
Mechado was also a star on the dining table. It is one dish that our family serves during special occasion. Our clan has been cooking this as far as our dinning tradition stretches way back to our ancestors from Sta. Ana, Manila.
There is also the favorite of my cousin that he always request every time he visits our house. It is Pininyahang Manok. It is chicken cooked with pineapple, ginger, chicken stock and olive oil. Rarely do I see this in the restaurants and rarely do we do this nowadays. With our style of cooking, there is a triple process we do before we produce this fantastic dish. First, we boil the chicken with herb and spices. Second we fry it just enough to give a light brown color. Lastly, we mix the chicken, oil, broth, pineapple all together until it gives a thick sauce.
Last of the main dish is “Sinampalukang Baka”. It is beef cooked with sampaloc fruits and leaves. I requested my brother to cook it traditionally without the use of sampaloc broth. It was cooked slowly using clay pot. The result was a tender, sour and soothing beef soup. It was a perfect soup dish for this special occasion. It was very good as well after the drinking session.
We Filipinos are very food people. We enjoy eating good food as well as drinking with our dear love ones. Let us not forget, that no matter how enjoyable we feast, there are plenty who doesn’t have food to eat. Let us learn how to share our blessing by sharing our food. May all of us share the blessings that our Lord has provided us and may this year 2011 bring us more food on our table. Happy New year to all!!!
Published on February 24th, 2009 in
Homemade
Last Feb. 9 Mandaluyong day was celebrated. In lieu of the occasion, a festival was celebrated named Cusinafest. It was held at the Mandaluyong gym in search of the best when it comes to culinary skill in the city. The entry of Beck was Mechado and it emerged as the grand winner of the competition. Last Sunday, we went to an occasion and we got the chance to taste her winning entry. When I was informed about it, I did not bother to taste other putahe (dish) instead, I tasted it first. It was very delicious!!! Sarsa pa lang, ulam na!!! Her combination of ingredients blended perfectly. I started with her mechado and ended up with it again. A truly award-winning dish you will surely like.
Where to find
You can find Beck at 123 F. Blumentritt st. now Aglipay st. in front of Tonang’s Pancit Palabok. You may also order in advance at (02)578-8575. This is a main dish you don’t want to miss and you will surely ask for more once you taste Beck’s Mechado. Mabuhay ang Cusinang Pilipino!!! Mabuhay ang matatakaw sa mechado!!!
 
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“Do not be deceived by the looks for the taste will reveal the true picture of the foodâ€. Homemade foods are like that. They are perfected through time. That is one treasure not to be missed. We just came from a gathering in Mandaluyong and one of the best food I look forward to is “Mechado†by Nene. Mechado is served as a stew viand known in the Philippines. What makes her mechado different from others?  The technique was handed down from generations to generations who’s origin started with matriarch of the Archangel Clan of Sta. Ana Manila in the mid of 1800s. Same technique is still used up to date. Her Mechado is always the star on the dining table and always been ordered by those who know her everytime there is an occasion. Â
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Where to find.Â
 
 The creator is Nene Bautista who also originated from the Archangel clan of Sta. Ana, Manila ,but is now residing in Mandaluyong.  Her location is at Aglipay st. near Kalentong, Mandaluyong City. If you want to taste this old recipe of Mechado, you may contact her at (02)531-8875 or at (02)534-2029. She has establish the Mechado as one of her signature in her culinary masterpiece. Â
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