BEBUT’S TRAIL XIX: Taro Tendrils

WHEN YOU ARE KEEN on exposing people to creative cooking using unfamiliar ingredients in an outdoors setting, it is just second nature for you to rise up from your comfort zone and heft a bag for the woods. Today, August 20, 2017, I would walk with seven others on the same route I walked last week - “Heartbreak Ridge”. Our destination would still be that shed in Sibalas. It is now a spot well-loved by the Camp Red Bushcraft and Survival Guild.

One of those who would hike up the infamous hill is the not-so-little Titay anymore. She will be with his dad Aljew. Titay have grown into a beautiful dalaguita - an adolescent lady – and how time flies. Also braving the bare hill are Bonna, Jhurds, Theresa, Jingaling and Glyn. We left the Our Lady of Guadalupe Parish at 08:30 after acquiring the ingredients for our noontime meal from its side market.

It is now 09:00 and it is very warm here as was last week. I am worried about Titay so I gave her my elastic headwear to shield her head, face and nape from direct sunlight. She begins to tire when she reached the steel tower and her dad has to goad her gently so she would overcome the last hump. Beyond there are bush and woodland and a shaded trail where many birds found refuge.

 

I bought this time two bundles of jute leaves (Local name: saluyot) which I preserved upside down and covered in loose layers of parasol tree leaves (binunga). I also acquired several pieces of okra, a few green pepper, onions, garlic and two bundles of vine-like taro root tendrils (takway). The main ingredient would be the young taro sprouts which I plan to cook in two different dishes.

If you have 230 grams of taro sprouts, if boiled, it provides you 3.22 g protein, 165.6 mg calcium, 0.92 mg iron, 1534 µg vitamin A, 0.05 mg thiamin, 0.18 mg riboflavin, 1.45 mg niacin and 48.30 vitamin C. It provides you energy with 110.40 kcal. (Source: Cooking Smart by Blecenda Miranda-Varona and David Arsulo Varona, Philippine Publishing House, 2005.) We have about 1,200 grams of that.

It can reduce high blood pressure, controls blood sugar levels, protects the skin, prevents different types of cancer, enhances digestion, increase circulation, prevents heart diseases, improves vision, boosts immune system, strengthens muscle and nerves. It also contains dietary fiber, which plays a very important role in the digestive system. Consumption of this can increase our gastrointestinal health. It also prevents diarrhea, cramps, constipation, bloating, excess gas, and improves the overall health of the body.

We arrive at the shed in Sibalas at 10:15. This wooden structure is built at the instance of Jhurds, currently Camp Red’s head shed, and with the assent of Luceno Labrador, the lot owner. Camp Red helped in reforesting the place with fruit, hardwood and indigenous species. The shed would host outdoors seminar someday but, for the moment, it sufficed as a place where we do “dirt times”.

As on previous occasions, the shed becomes the center of a few hours of camp life. The split log seats are there to give spartan comfort and respite to the tired limbs while the wide center table gives convenience to those who would prepare the food prior to cooking. The table is now accommodating the food ingredients and the tools for cooking. The men among us proceed to forage dry twigs and firewood. The ladies stayed to process meat and slice the vegetables.

Fire begins to blaze by the time Aljew’s firebox and my Swiss Army wood burner were set up. A pot of water is boiled first for that beautiful thought of a coffee drink. I took care of another pot for rice. One of the ladies, Bonna, watched the cooking on my behalf while I busy myself with the taro sprouts. You have to peel the outer layers first as it would cause itchiness on your tongue, gums and throat. It has a substance that is common among taro species.

It would be painstaking work. You have to use the edge of a blade lightly so skin will be stripped away and there are around twenty of these long stalks, which measure around two feet each. As you work on these taro part, you would notice that the color of dark purple adhere to your thumbs and fingers caused by the natural dye that is found on the insides of the skin. When done skinning, you chop the stalks about 2 inches long each.

On the other front, an earthen hearth is prepared for cooking the marinated meat on glowing coals. Aljew and Jhurds help each other that there is sufficient firewood to make this possible. Titay watched all these and sometimes would sidle by her dad and asked a few questions. Aljew taught her how to safely use a knife, chop firewood and feed wood on fire. This is another aspect of Titay’s ongoing education into a better adult that his dad envisioned of her. He is training her in this unconventional setting.

Half of the processed taro stalks, I would cook as a soup. I would not use any meat ingredient (subak) to achieve taste. The taro is the main ingredient and it has its own special taste, which is enhanced by the addition of jute leaves, sliced onions, salt and black pepper. It is a traditional Cebuano fare called bas-oy (vegetable soup) minus the meat.

Sliced okra is mixed with the other half of the taro tendrils. Garlic, sliced onions and green pepper are sauteed first before the taro is dropped into the strong-smelling oil that is simmered a bit. Care is observed not to stir the tendrils while it is cooked for a few minutes so it would not release a substance that causes itchiness. When the texture becomes brown, the okra is mixed to the fare and stirred while soy sauce is added.

On the other hand, the marinated meat took time to cook. Everybody waited. At 13:30, we got our meal. For the rest, it is their first time to taste young taro tendrils. I am used to its slimy appearance but, once you get to like its taste, you forgot about it and you crave for more. The taro adobo is the easiest to cook but it can also be cooked with coconut-based soup, simply fried in a pan, or rolled in rice-paper wrappers.

Plant identification is very important in bushcraft and survival. Today’s session educated the people from Camp Red the appearance of jute leaves and young taro tendrils. They were also exposed to the methods of cooking these. Sharing what I know and showing them how. The pots, plates and spoons are washed in a nearby well. In an hour we would be moving out but, for the meantime, we engage in small talks.

Aljew foraged a green coconut from a short tree and opened it. Titay watched how his dad did it. She drank the natural water straight from the small hole. The coconut was split in half by his dad while Titay scraped the meat with an improvised spoon made from the green husk. It might be ordinary for you readers but bonding with a daughter or son and exposing them to the outdoors is something you would crave for if you have the time.

By 14:00, our things are slowly returned to our bag. We took another trail that led to Baksan. We reach a road and it is a long way back to Guadalupe. We will pass by the Sapangdaku Spillway and going there would all be downhill by a concrete road. We crossed a bridge and walked the rest of the way to the church. Titay felt the fatigue and the pain but her dad never left her side. She reached our destination and she got her fish balls.

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BEBUT’S TRAIL XVIII: Jute Leaves

IT IS ALWAYS A GOOD THING to go out of your comfort zone, hike outdoors and do dirt time. Yeah, dirt time. That is what we called our activity in the Camp Red Bushcraft and Survival Guild. We stay in one place and make wonders. Dirty your hands, do manly work, use a blade or cook something unfamiliar using indigenous material.

After meeting up with the guys at the parking lot of Our Lady Guadalupe Parish today, August 13, 2017, and buying the ingredients we need for our cooking session, we hiked towards that hill which I liked to call as “Heartbreak Ridge”. It is not heartbreaking when you are hiking down it in the afternoon. Just do not do that uphill starting 07:30 and upwards.

 

At 08:30, the hill was very warm. The rising sun is at its most intense here because it is bare. The secret to surviving “heartbreak” is to take it slow. Do not mind the heat and ignore it. It is at your back anyway. Just do not hurry. It would help you much if you travel light. Bring just a day pack. If you heft a big one, make sure you start early.  

The hike on a very warm day on a very bare hill, gave me the opportunity to test my theory on food preservation, especially of leafy vegetables. I bought a bundle of jute leaves (Local name: saluyot). For those who do not know about this plant, jute leaves has antibacterial property. It is also anti-convulsant, anti-oxidant, anti-inflammation, antipyretic, anti-obesity, anti-fungal and anti-microbial. (Source: StuartXchange)

A hundred grams of jute leaves yield 43-58 calories; 80.4-84.1 g H2O; 4.5-5.6 g protein; 0.3 g fat; 7.6-12.4 g total carbohydrate; 1.7-2.0 g fiber; 2.4 g ash; 266-366 mg calcium; 97-122 mg phosphorous; 7.2-7.7 mg iron; 12 mg sodium; 444 mg potassium; 6,410-7,850 µg beta-carotene; 0.13-0.15 mg thiamine; 0.26-0.53 mg riboflavin; 1.1-1.2 mg niacin; and 53-80 mg ascorbic acid. Leaves yield a significant amount of mucilaginous polysaccharide, therefore, a source of energy.

 

Forgive me for speaking Russian but jute leaves are my favorite and I will be cooking this later when we reach Sibalas. Meantime, I have to protect it from the wilting power of the sun on vegetation that is cut from its main stem. What I did was sprinkle water on the leaves and wrapped it with leaves from a parasol tree (binunga). Then I turn it upside down and place it inside a plastic bag that I hand-carried.

When we reached the safety of the woods, the pace of our walk began to slack a bit. We simply enjoyed the cooler ambiance that a shaded trail offered to superheated homo erectus. We do not have a timetable for this day hike. We just have a destination and that is it. We sit there, stay for two or three hours, prepare our food, cook it and eat it. In between will be the tales about the recent activities and of future projects.

The woods would also lessen exposure of the jute leaves against the heat. That also goes with the other vegetables, sold and already sliced in bite sizes, like red squash, string beans, okra, white squash and shreds of cabbage leaves, ingredients for a soon-to-be Cebuano culinary called sinagol-sagol (English: mixed vegetable soup). Once we get to Sibalas, I would personally supervise the cooking.

We arrive at 09:50. A shed welcomed us and we rest for a while on its split log seats. A center table accommodated the things from our bags that we unloaded. Blades are normal sight for us and they are handled with so much care, not for its sharp edge but because these are special properties which tell so much about the owners. These are extensions to our personality.

I set up my Swiss Army Wood Burner and went on the process of collecting as many dry twigs as I could for fuel. Boiling of water for coffee came first and is mandatory. Coffee, whatever its form be, and whatever weather, is always perfect outdoors. Then rice was next.

My companions prepared a hearth on the ground and started a roaring fire with firewood. Stones are placed along each side and an iron grill is laid across the fire. While waiting for the coals to glow hotter, the meat are immersed in a mix of soy sauce, vinegar, crushed garlic and sliced onions. Once the coals would be ready, marinated meat would be grilled over it.

The jute leaves remained fresh although the moisture I provided has already evaporated. Its being loosely encased in a layer of bigger leaves from the parasol tree helped its preservation. The same with placing it upside down as all the water it preserved went to the extremities of the leaf capillaries.     

I picked the leaves one by one from the stems and it should be about 75 grams in weight. When the rice got cooked, I replaced it with a small pot containing water and the raw vegetable mix, with a piece of ginger and slices of onions, green pepper and tomatoes. I let boil for eight minutes before I placed salt and black pepper.

When I got the taste right, I add the jute leaves and leave it simmered for just a minute before I remove it from the burner. The soup and the rice are now ready for the eating. The grilled meat is now almost at its last pieces and, probably, we would have our lunch at 13:00, which is just about fine. By now, everyone should be hungry.

After the meal, we washed our pots, spoons and plates from a nearby well. For the rest of the day we just talked and enjoyed the wonders of the outdoors. The shifting shadows under a forest are so strange to watch. Sometimes, you get small doses of filtered sunshine and it does not hurt you. The forest heals your body, mind and your spirit.

Sitting for most of the time, feeling and examining the edges of your blades, is a relaxing moment for me. Perhaps, for the others too as I see one of them finishing a chunk of wood into slender pieces and another one having a grand time shaving feathersticks. What would be your afternoon be like in the outdoors?

When 15:30 came, we packed our things and walked a different trail going to Baksan. We reach a road and followed it for 45 minutes until we arrive at the Sapangdaku Spillway. A small Suzuki Scrum is parked in the middle of stream while children are around it, splashing water into the tires, underchassis, hood and everywhere. An adult seemed nonchalant of the turbid color of the water.

Fortunately, there is a new pedestrian bridge constructed and we walked it instead of crossing the stream on the spillway which we did in the old days. In another 45 minutes we arrived at the Our Lady of Guadalupe Parish. We called it a day and that is the trademark by which I and the Camp Red Bushcraft and Survival Guild spent our weekends.    

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NAPO TO BABAG TALES LCV: Unconventionals

I ALWAYS IGNORE THIS trail whenever I do a reverse of the No-Santol-Tree Trail. I find it unnecessary to go over a peak in order to go down and climb another one. Why make life difficult? Common sense always win over me. On the other hand, this particular trail was not here when I embarked on an exploration frenzy around the Babag Mountain Range in the years 2008 to 2011. I just noticed this in 2012.

Anyway, I promised my adherents at the Camp Red Bushcraft and Survival Guild today, May 10, 2015, that we would be doing some little explorations in the hills between Kalunasan and Sapangdaku. I have not even thought of this trail when we begin from the trailhead at the Kalunasan Road. We are fourteen people – all men – and it is a very warm day. It is already 08:30 and not a very good hour to start.

I stare at this trail and I begin to get interested. I would have to drag my feet though to make life comfortable for those who are not used to walking rugged terrain or the lack of it. Behind me are Camp Red regulars Jhurds Neo, Ernie Salomon, Jerome Tibon, Dominik Sepe, Eli Tambiga, Mayo Leo Carrillo, Nelson Orozco, Justin Apurado, Bogs Belga, Mark Lepon, Jonathan Apurado and Nelson Tan. A mix of the serious, the amusing and the outrageous.

Most are in their best earth-toned clothes and bags and we looked more like spec-ops guys instead of colorful gadflies. Gadflies? Well, we see them from time to time usually on the parking lot of Guadalupe church or in our favorite dirt-time place and you would not know if there are males among them. Well, today, I do not expect to meet any of them, much more so on this trail in the heat of the day.

I look up the trail and I barely see green. The trees and thickets have wilted and are opaque brown and in different shades of it. Worse, the hillsides are scorched by grass fires of a few days old! So on we walk with sparse shade on a ground that is loose and dusty. I forced myself to move like a snail. The strongest walkers are impatient behind me but we are not in a race. We are in a humanitarian hike. It is humanitarian to be kind to the slowest walkers, is it not?

We reach a point where there are two tamarind trees. It could barely give a shade. The NST Trail branch from here while this trail that I am planning to explore is on another branch. Right now it is beckoning me up. I clear the path of dry wood and other debris. I do not want an accident. People tend to overlook a lot of things when they are subject to fatigue and heat which they could have noticed when under good conditions.

I have not carried a big knife although I open carried a smaller knife but it is of no use against dry wood. You simply cannot hack and slash with it. With both hands, I drag the wood one by one, moving it on the side of the trail. It is difficult because these are dried branches that have tangled against each other and I have to use considerable strength which I am supposed to be conserving.

Being generous of your energy in a harsh condition like today would drain you faster than you could recoup it. The secret thing here is you do not overexert. The dust rise as I drag the dry wood to the side while maintaining good balance on a steep terrain made difficult with loose topsoil. Good thing I have covered my head with a “krama”, a checkered clothe popular in Cambodia which Jonathan had given me a week ago. I looked like a fierce follower of Pol Pot of the Khmer Rogue.

We pass by a couple of tamarind trees that had been cut down a few weeks ago. I still could not comprehend why some people cut down fruit trees that had given them an income for some time? I remembered the 51 sacks stacked higher than a standing man along the road that we passed by an hour ago. I let go a sigh of frustration and stare heavenward. Up ahead is a lone whitelead tree (Local name: biyateles) surviving a grass fire. One half of its foliage is green while the rest are scorched.

I reach the top and it is shady. It is 09:30 according to my Guess watch. Wow, I cannot believe it took me one hour to reach this place which is just about 300 meters in length! I am indeed humanitarian. The place is a ridge with another ridge going southeast. I notice an orange paint sprayed on a trunk of mango. So, this had been used as a race route. Anyway, this is a good route for runners but just be careful going downhill.

I waited for the rest and I am sure where I would go next. Up ahead is the steel hulk of a transmission tower looming above the trees like an alien machine and the trail goes there. The guys take a rest and begins their conversations. I ventured alone to that other ridge to have a look. It goes downward to a series of lower hills where, I believed, there is a community. I go back where the rest are and proceed to the tower.

The ridge is planted with mango trees and I see traces of chemical-spraying activities here: orange-colored rubber hoses, blue PVC water barrels, small water pumps hidden under tarpaulin, paper with Arabic literature, ropes, bamboo ladders and empty pouches for chemical compounds. Over the side are plots of roses, another plant that people shower with generous amounts of chemical. Ferns thrived under them mangoes while algae are growing fat on their branches and barks.

I go down a saddle where the steel tower is located and go up to the rest of the ridge. Immediately, I see the route where I had taken my team last January that led me to a cul-de-sac filled with a forest of roses. It was some mistake which I do not want to repeat. We go up where there is a farm shed and shady trees and then I heard water.

I begin to look around and I see water pouring out of a black PVC pipe into a big hole filled with clear water. It is clean. There are small fish (gurame) swimming in it and some golden Japanese snails (kuhol). I wonder where the water came from because it flows very briskly in this mild El Niño. I look again at my watch and it is now 09:45. I decide to make our “dirt-time” here. The place could accommodate us all and a different place would induce good conversations and plans.

So we find places for our backpacks and begins to disembowel it of our pots, knives, tools and the food ingredients which we will prepare and cook here. We gather dry firewood and tinder as we set up our fireplace. It was quick. Fire begins to appear. Water are plenty. We could use it generously in our cooking but there should be coffee first. Even on a very hot day, warm coffee is very welcome.

I see another hole where water flows from a green rubber hose. Water is cloudy and is not of good quality like the first. Jonathan and Justin set up hammocks near this hole. Bogs and Eli cut the meat, onions, potatoes, cucumbers, green pepper and a vegetable pear with a Mora and an antler-handled knife made from Sheffield. The second knife is a gift given by Alan Poole of the United Kingdom to me. This is the moment where it will be tested.

Ernie concentrates on the fireplace while Mayo, Mark, Nelson and another Nelson assisted him. Jhurds secretly pour cold Pepsi in a cup while Dom and Jerome secretly are in a middle of a personal discussion. When all these guys are not doing something, they swap places and strike conversations with anybody. It is a healthy atmosphere and I am amongst them taking photos or testing equipment like my new knife and a Suuntu MC-2 Mirror Compass given by the same donor.

I found this place a very great campsite for a “Survival Day” activity – if ever its water source is working all the time – and there are bamboo groves nearby. Although quite shady, it is not a good idea to make camp at the top of a hill because it is exposed to winds and you get easily skylined. Instead, you would have to set up shelter down a saddle where there are mango trees because bushcraft is about blending with the landscape.

By now, the food had been cooked. As always, another kingly banquet for hungry bushmen. After a prayer, the boodle-fight starts. Open for decimation are grilled pork sliced in bite sizes; “pancit” - a popular noodle meal; steamed potatoes; rice; and a side dish of raw cucumber dipped in spiced vinegar. Many trips to the food had found me full and the dining place a puzzle of blank spaces.

There were some food left and a kilo of uncooked rice which we left to the farmer's wife who unexpectedly came while in the last parts of our lunch. Then we begin to clean the dishes and pots and pack all the things into our respective bags. The journey continues. We go down the hill into copse of mangoes where the trail wind among it and crossing other trails. I post familiar places but my adventure juices prefer the unfamiliar ones.

I take a route going south and east and south and west, passing by a long narrow ridge, then standing below another steel pylon. I end up on a flower farm and a farmer shows me a way to the rest of the path. It curves into another ridge that goes down into a dry waterway and a small marshy area thick with birds of paradise. The route goes down once more into a stream, which I later understand as the Sapangdaku Creek. We cross the stream and come unto a small flat valley.

We all take a rest here since it still 14:00 and very shady. Jhurds introduce me to a woman living in a single-room house with a small child. She carries a surname Labrador and I remembered her at the Roble homestead last December where we had an outreach. His husband is away but I could not dismiss the good location of this place. It could host a good number of people as it is not a fragile environment and can be used as a bushcraft camp.

The place is called Kangsi. It is nearby a stream and a natural spring. A small rainforest is across it with groves of bamboo and is perfect for a plant ID lecture. The Napo Main Trail is just above us and this makes it friendly for bulky people and senior citizens. I walk to the water source and fill my bottle. When I got back Mayo is doing something with a discarded but still green bamboo pole while the rest are hitting a target with their catapults. I lend mine to make it five.

Jhurds is carving a bamboo to make sheath for a local boy who carried a knife with a flimsy cardboard one. He secured two pieces of bamboo with packaging tape and gave a piece of his paracord to tie the sheath with knife to the boy's waist, eliciting a thankful smile from the boy. Meanwhile, Mayo made bow limbs and another shorter piece to support the longer one. He is making a Penobscot bow. This type provides good power for an arrow if used with ordinary wood, in this case, bamboo.

For almost a good two hours we made the place into another playground but it would not be our last here. For sure, we will be coming back. I like the place and I would like to spend a night here sometime. We leave for Napo at 15:45, following a route that goes downstream. This is a difficult route because it passes by water and it causes rocks to be slippery. Besides, I never like to walk along streams.

Ultimately, we reach Napo and made a mad dash for Red Hours, our favorite water hole. It was a good day. Our little exploration snared us to two good places that make our patented dirt-time as good as those we spend most often. It was a good time also to prepare the rough cuts extra sharp for the Philippine Independence Bushcraft Camp this June.

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