What Comes to Mind When Somebody Mentions Marikina?

When I was in grade school, I learned that each town or municipality or province has an unique product or attraction. For example, say Las Piñas and the famous Bamboo Organ comes to mind.

What about Davao? What else but durian. Or Baguio? (Strawberries!) Or Batangas? (Kapeng Barako! Balisong! Taal Volcano!) Or Bicol? (Laing! Mayon Volcano!) Cebu? (Lechon! Guitars!)

Every place has a specific charm, like a trademark. And when we mention Marikina, we always think "shoes". Amanda Pineda (a spoof character played by Tessie Tomas of famous weatherman Amado Pineda, pre-Ernie Baron era) even coined a famous line: Manela - 30 degrees celsius; Baguio - 21 degrees celsius; Marikina - wee celsius (We sell shoes. Get it?)

Over the years, Marikina became known for other things. And my favorite thoughts about the place are 1) Pancit Marikina and 2) Hungarian sausages.

I first got a taste of Pancit Marikina about 5 or 7 years ago. To the naked eye, the stuff looked like ordinary Pancit Bihon. But, upon closer investigation, one would find a pleasant surprise sitting atop the pile of noodles. Lechon kawali!

Yes, amidst the confetti of noodles and veggies, one can find chunks of crispy lechon kawali. And I'm not talking about a few here and there. They were big chunks, with enough to cover the whole surface of the pancit in the bilao.

Pancit Marikina became one of our staples during prayer meetings, birthday celbrations, and big gatherings, or as tokens/ gifts to suppliers, and paslubong to friends and family.

Another treat which I recently discovered, and found out orginated from Marikina, were Hungarian sausages. All the while, I thought that the sausages we often ate during prayer meetings with pan de sal were from the deli. It was only when I asked Tita Cora, who hails from Marikina, that I discovered that they were made locally, and by a sausage maker who was not from Europe but from Lucban, Quezon, and happens to live a few blocks away from her house.

I have always been a fan of European sausages. But I couldn't buy them often because to me, they were expensive. (Trust me, for someone who chose to live on a prayer, deli sausages are expensive.) But when I found out that there is a cheaper (but definitely great-tasting) alternative, I fell in love.

However, because of last weekend's unfortunate Ondoy incident (see Why I Won't Forget September 26, 2009), I won't be able to enjoy them for a while.

And so, as a fitting tribute to the sausages I can afford, and to the city where they (and my favorite pancit) come from, here are two pasta recipes using Hungarian sausages.

Garlic & Herb Fusilli with Hungarian Sausages

250 gm fusilli (corkscrew pasta)
3 tbsp olive oil (or any vegetable oil)
8 fresh tomatoes, seeds removed and diced
2 pcs hungarian sausages, diced
1 packet McCormick Herb & Garlic Pasta Seasoning

Cook pasta al dente. Set aside.

Heat oil in a saucepan. Add fresh tomatoes and sausages; saute for 15 minutes. Toss in cooked pasta and herb & garlic seasoning. Turn off heat and toss until seasoning is evenly distributed.

Serve with garlic toast or pesto bread.


Hearty, Chunky Soup

2 tsp oil
1 small onion, chopped
2 sausages, diced
3 to 4 cups water
1 cup elbow or shell macaroni
1 chicken bouillon cube
1/2 cup tomato sauce or 1 cup tomato juice
frozen mixed vegetables
celery, green & red bell pepper, diced

Heat oil and saute onions and sausages for about 10 minutes. Set aside.

Boil water. Add macaroni and cook al dente. Add chicken cube and tomato sauce/ juice. Continue cooking, stirring constantly in order to prevent the pasta from sticking to the bottom of the pan.

Add the sauteed sausages (including the oil) and the vegetables. Simmer for about 10 minutes. Adjust the seasonings according to taste.

Spoon in soup bowls and serve with garlic sticks, herbed bread or mini pesto loaf.