MANILA, Philippines?Imagine beautiful purple eggplants the size of bowling balls, each roughly a kilo, with perfect purple coloration!

It was so pretty that it became the most photographed thing in a function (more photographed than the guests). I had brought them there to serve fried, topped with fresh tomato sauce, dribbled with a bit of pesto, capped with slices of fresh mozzarella cheese, and garnished with citrus basil.

The eggplant tastes much like the Portobello mushroom; many diners confuse either with steak. The egglant is meaty and chews nicely! A foodie must try it, grilled or fried.

Another addition to the Dizon giant vegetable line is the giant zucchini, each weighing over a kilo.

And there?s citrus basil too. I describe it as potpourri basil, so fragrant and flavorful. I use it as a substitute for sweet and Thai basil. Call 8867779.

Vinegar

I saw them neatly displayed at Gourdo?s. Amazed at how eye-catching they looked, I picked a bottle of each variant to see, taste and smell what this new proudly Philippine-made vinegar is all about.

I was not disappointed. Lola Conching?s all-natural vinegar is made from coconut nectar, also known as sap, the sweet juice that drips off a newly formed coconut flower bud.

The product is the brainchild of Linda Rebosura Corsiga, who named the organic vinegar after her grandmother, Lola Conching, whose business then was selling tuba (coconut sap) for drinking while aging the unsold tuba for vinegar.

Corsiga?s hard work has paid off as she now exports her products to Japan, Europe and America. For us, they are sold at Rustan?s, Gourdo?s, Shopwise and Unimart.

Lola Conching?s is smooth, well-rounded. Its sourness does not bite; it does not overpower the character of the vinegar; it doesn?t kill the total flavor. In fact, it is so fine, sublime even, that one could drink it.

My personal favorite is the vinegar with wild honey. All you have to do is add olive oil, a bit of salt and pepper and you have perfect salad dressing. It is very good, as well as the garlic and the chili. The classic is fantastic for cooking. The variant is popular overseas for its health benefits.

Linda believes the art of organic vinegar making needs to be saved from extinction. She takes great pride in producing vinegar that are 100-percent organic, free of additives and artificial flavorings.

For you, I got her dinuguan recipe. It looks interesting even if you don?t eat dinuguan. Try her Chicken with Roasted Coconut Milk.

Chicken with Roasted Coconut Milk

1 k chicken, any part
2 pc grated coconut
? c Lola Conching classic vinegar
1 pc onion, sliced
? c ginger, minced
1 stalk lemongrass
2 pc green chili
2 tbsp salt .
1 tsp black pepper

Roast the grated coconut using coconut charcoal or in a frying pan without oil for about 2 minutes.

After achieving the aroma you want, put the grated coconut in a mixing bowl and squeeze it to produce kakang gata, Place the gata in a separate container.

Using the same grated coconut, mix it with a little water, squeeze it again to produce coconut milk.

Combine the coconut milk with the chicken, ginger, onion, salt, black pepper and lemon grass and bring to a boil until tender.

Pour vinegar and mix well with the other ingredients and simmer for a few minutes.

Pour the kakang gata and add the green chili and simmer for another few minutes. Serve hot.

Note: You may use the same ingredients and procedures when making dinuguan except that you have to mix the pig?s blood with the roasted grated coconut when squeezing.

Ice cream

I could not make this week pass without letting you know who makes the best 100-percent pure cow?s milk ice cream thus far.

Ginny is a one-woman marvel, constantly innovating to give her clients new, fresh and interesting flavors. Her ice creams are exquisite, smooth, creamy, rich. It is perfect decadence with three times the calories in a single scoop.

My favorite is Pastillas de Ube, which is what I call the three-way suicide by carabaos? milk?the 100-percent carabao?s milk ice cream base; the incorporated carabao?s milk pastillas to make the ice cream base pastillas de ube flavored; plus large bits of ube pastillas made of carabao?s milk. How?s that for killing me softly? Yummy!

She now has 25 flavors, among them Brazo de Mercedes, New York Cheesecake, Chocolate Crinkles, Dulce Gatas, Pastillas Tostado and de Leche, Atis.

Expect to pay a premium for her ice creams. They?re P350-P475 per quart. Call 0929-6834350.

E-mail raspiras@inquirer.com.ph.