Every August 19, progressive Quezon City celebrates Quezon City Day in observance of the late former Philippine President Manuel Luis Quezon’s birthday. Since both school and work are suspended in Quezon City on this local holiday and the date falls on a weekend, it would be nice to take the time to visit some of the historical landmarks or sites, revisit the places frequented by the late president, and experience the elegant yet simple lifestyle that he enjoyed during his lifetime.
A nice place to visit would be the Quezon Memorial Circle, where the late president’s remains lay buried at the Quezon Monument. Also to be found in the area is the Quezon Heritage House, which has been transferred from 45 Gilmore Street, New Manila, to the Quezon Memorial Circle. This was where he and his wife, Doña Aurora, and their children stayed during his presidency. Much care has been taken in the transfer, and the house is preserved with all its memorabilia, including President Quezon’s favorite white suit, hat and boots, which can be found in his room on the upper floor.
A two-story beige and white American Colonial style house acquired by the Quezons in 1927, the property was originally a part of the estate of Doña Magdalena Hemady, who offered it to President Quezon shortly after the Chief Executive of the land was diagnosed with tuberculosis because the space, fresh air and green surroundings in the area are conducive to his recuperation.
The first nationally elected president of the Philippines, President Quezon headed the Commonwealth, a transitional administration that prepared the country for independence from American rule.
He pushed hard for it through the Philippine Independence Act or Tidings-McDuffy Act, which he lobbied hard to pass in the U.S. Congress in 1933. Unfortunately, he passed away two years before his dream finally became a reality on July 4, 1946.
During his lifetime, however, President Quezon lived a simple life. Even his palate was simple. He started the day with coffee or Spanish style chocolate. Before his illness limited his diet to eggs, milk and coffee, he loved salted eggs with tomatoes, grilled fish, adobo, paksiw, sinigang, and fried dried deer meat paired with champorado.
His most favorite dish was Cocido Español, whose recipe can even be found on the wall of the Quezon Heritage House at the Quezon Memorial Circle along with important points in his presidency, while his memorabilia are displayed around the house for visitors to appreciate and the rooms are preserved the way they used to when the Quezons were still residing there.
For this week’s Weekend Chef feature, we share with you the recipe of the late President Quezon’s favorite dish, Cocido Español.
Cocido Español
Ingredients
1 Tbsp. extra virgin olive oil
1/2 lb. Spanish chorizo, halved lengthwise then sliced into 1/2-inch thick cuts
1 small head or 1/2 pc. large head savoy cabbage, shredded
2 pcs. leeks
1 pc. large carrot, peeled and grated
salt and freshly ground black pepper
1 pc. fresh or dry bay leaf
1 15-oz. can chickpeas, drained (*chickpeas need overnight soaking)
6 cups chicken stock
3/4 lb. ground beef, pork and veal mix
3/4 to 1 lb. boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
1/2 cup plain breadcrumbs or 1 slice stale bread, crumbled
1 tsp. smoked sweet paprika or regular paprika
1/4 tsp. ground cinnamon
a few grates of fresh nutmeg
1/2 cup chopped flat-leaf parsley, divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 pc. lemon, zested
2 cloves garlic, finely chopped
2 pcs. firm plum tomatoes, seeded and finely chopped
Directions
1. Heat a soup pot over medium to medium high heat with extra virgin olive oil. Add chorizo and render for 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top and root ends then halve them lengthwise and slice thinly. Soak in large bowl of water to release grit. Repeat if leeks are especially sandy. Dry the leeks on kitchen towel and add to cabbage with some grated carrots. Season with salt and pepper and bay leaf, and sweat the vegetables for 3 to 4 minutes. Add chickpeas and chicken stock to the pot, cover and bring to a boil. Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
2. Add ground meat to a bowl and top with breadcrumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl, then add egg. Mix and form into 1-inch meatballs, then add them to the soup as you work. Wash up and simmer meats for 5 minutes, then stir in egg pasta and simmer for 5 minutes more. Turn off heat.
3. While the soup cooks, combine remaining parsley, lemon zest and chopped garlic. Place seeded and chopped tomatoes in a small bowl, and combine with lemon-garlic-parsley mixture.
4. Serve Cocido in shallow bowls and try with spoonfuls of tomato topping to stir in.
