When I first arrived in Murfreesboro, I was always asked if I was Laotian, Vietnamese or Cambodian. It seemed that few people were aware of Filipinos, my ethnic background. This issue of The Pulse centers on cultural diversity. It is a perfect opportunity to give readers a look into the lives of American Filipinos and a “taste of the Philippines.” I have a guest writer for my column, my sister, Helen Villa Connor, who has contributed a true story of immigration to America and a recipe of the ever popular Filipino Chicken Adobo.

By Helen Villa Connor

Every family has stories to tell that are passed on from generation to generation. For example, our family’s oral history includes how our dad, Romulo S. Villa (then 1st Lt. in the U.S. Army), escaped the infamous Bataan Death March during World War II; or the story of when Helen (second daughter) was born two months prematurely and, because there were no incubators available during Liberation in 1945, of how she was lovingly laid in her bassinet at a certain time each day to bask under the natural warmth of the sun–a sensible but brilliant idea that kept her alive; or how our maternal grandfather escaped becoming a Catholic priest by climbing down a “ladder” of bedding sheets tied end-to-end from a two-story window of a very strict Jesuit Seminary–thus, crediting our grandfather as the run-away student who became the reason we are Protestants today!

We treasure these stories, no less so the following one about our immigration to America, as told to us many times by our now 82-year-old mother, Lydia C. Villa:

“Angels at Sea”

Ocean liners were the primary mode of inter-continental travel from the mid-19th century to the 1960s, when they were finally supplanted by airliners. In the spring of 1951, we three sisters–Noemi (age 7), Helen (age 5), and Daisy (age 2-1/2)–and our mother were passengers on a U.S. Navy ship bound for America to finally join our father. It had been nearly a year since we were all together as a family. It would take 19 days to cross the Pacific Ocean with one stop in Hawaii before we reached our destination.

On board in the dining room, we were assigned a table for our meals which was attended by a steward who happened to be a Filipino. Mom told our steward that she had a second cousin, named Eligio Calica, who had a job like his and wondered if he happened to know him. The steward said that our Uncle Eligio, in fact, was employed on that very ship and went to fetch him. Happy to see our mother, our Uncle Eligio asked if he could be assigned to our table instead. Uncle Eligio soon introduced us to the Captain, the crew, and many of the other staff.

Our unexpected meeting with Uncle Eligio was a blessing, for once on the high seas our Mom quickly began suffering from severe motion sickness and was in Sick Bay for nearly the entire voyage. During the first leg of our trip, her seasickness only abated when we docked in Hawaii; there, Uncle Eligio accompanied us and gave us a tour of the Island sights he knew so well.

Everyone lightheartedly joked that the only time they saw Mom smiling was when the boat was not moving! Unfortunately but predictably, Mom was again taken to Sick Bay when the ship embarked from Hawaii. Fortunately for us, true to the generous custom among Filipino relatives to love and care for each other, our Uncle Eligio took it upon himself to be our surrogate parent: during his off hours, he gave us baths, took us to the Stewards’ quarters, paraded us to the dining room, or rallied us to play in the recreation area. Who could’ve foreseen that on this journey, we would have required someone to protect us? After all, we were three little girls traveling in a vast ocean, on a foreign ship sailing to a faraway land; we were way too young to fend for ourselves. Indeed, Uncle Eligio was clearly our living angel, in our time of need.

But one guardian angel did not suffice, and it seemed a miracle when another one came along in the person of a Filipino lady staying in a cabin nearby. She, too, was on her way to America to meet her husband, who was a cook at the White House. Again, fortunately for us, this wonderful lady was afraid to be by herself, so she slept with us in our cabin during our Mom’s sad absence. She became our “evening shift angel”; so, we were never alone at night. With her, we felt safe and cozy while asleep in our childhood dreams. Mom proudly noted that throughout the journey, we were always well-behaved children. If lined up in a row by age, we would appear in perfect stair-step formation.

But on this trip, we walked around the big ship more like a “moving triangle,” because Noemi (the eldest), was like our little mother–she would always hold Helen’s hand on one side, and hold Daisy’s hand on the other side. Also, at mid-level on the ship, there was a dance hall where Noemi would often go, music pieces in hand, to play the piano. Mom can still picture her surrounded by many matronly ladies who watched and enjoyed her playing. Noemi was our little “music angel,” seemingly unafraid to take her younger sisters under her tiny wings.

This story, is but one of our many that were somehow touched by kind angel-like people, be they familiar to us or strangers suddenly met, who were put in our lives to bless us in some surprising ways.

On the night before we were to arrive in the US, “Uncle Eligio angel” once again gave us all baths, but this time he also filled the tub for Mom and stayed outside the door while she took her bath. We were ready, more than ready. Dad met us at the Port of San Francisco! It was very crowded; we were a family of five finally reunited among a sea of people . . . although not for long, for there was yet some land travel we had to take separately. For some reason, as military dependents, Mom and we three girls had to take the bus first to Travis Air Force Base and then a train to Chicago, where we would again meet up with Dad. Mom said Chicago was sooo bitterly cold, even with her coat, it was our first experience of such weather to which we would all have to adjust, even at our final destination in Washington, D.C. where Dad was stationed at Fort Meade.

Dad was not allowed to bring us to the U.S. sooner than that spring in 1951; he had to become a U.S. citizen first, a process which had taken at least seven months. Shortly after our arrival, Mom immediately applied for and was granted citizenship; with that, we children automatically became citizens. Our first home was a one-bedroom apartment in Greenbelt, Md.; it belonged to a Filipino businessman friend of Dad’s who traveled frequently. Later, we rented another apartment in the same building where Mom would meet her first American “best friends,” Chippa and the Truban family. These friends loved our parents so much that when we later moved from that apartment to our row house, they followed us there. Later, Dad was assigned to Nurnburg, Germany, where, for a period of 3 years, we would continue to have many wonderful and memorable experiences!

Filipino Chicken Adobo With Steamed Rice

by Helen Villa Connor

The Spaniards colonized the Philippines for about three centuries. Filipino adobo and the Latin American adobado are both derived from the Spanish word Adobar, which means, “to stew.”

There are many variations to the Filipino Adobo, but the heart of it is the stewing mixture, which is one part soy sauce to two parts vinegar, water (optional), minced garlic, black pepper and bay leaves.

This recipe, never written down, comes from Helen and Daisy’s mother, Lydia Villa, whose Filipino cooking, in the whole family’s opinion, “is unrivaled by even the best Filipino restaurants anywhere.” Culinary influences on Filipino cuisine come not only from Spain but also from China, Malay Peninsula and America. After much experimenting, this recipe is an adaptation of Mom Lydia’s Adobo with a mix of ingredients most favored by Helen’s family.

Serves 4

Ingredients:

Chicken (Organic chicken is preferred for its

flavor?8 skinless/boneless half-breasts of

chicken, 4 skinless/boneless chicken thighs.

Remove most of the fat, leaving a bit of fat

for taste. Cut into halves or thirds depending

on the size).

6 – 8 medium-sized cloves of garlic chopped

(more or less to taste)

3 russet potatoes (peeled and quartered) or

4 – 5 unpeeled yellow (Yukon is a family

favorite) or red potatoes, cut into halves.

3 – 4 bay leaves

1 tsp. fresh ground pepper

Handful of fresh green beans (optional), cut in

half if beans are long

Low-sodium Japanese soy sauce

Apple cider vinegar

For Serving:

Rice (white pearl or jasmine white preferred)

Red Tomatoes

Mango

Preparation:

1. In a large pot or deep skillet, place chicken, garlic, potatoes, bay leaves, pepper and green beans.

2. Add and stir in 11 parts soy sauce to 2 parts apple cider vinegar. Be sure these liquid ingredients just cover the top of the solid ingredients. (Marinating is optional at this point?but usually, we throw everything into the pot and cook right away. The proportion of vinegar to soy sauce can vary?some cooks use more vinegar for a lighter-colored sauce; others use more soy sauce for a deeper, richer flavor.)

3. Bring to a boil, then lower heat. Cover and let simmer for about 20 minutes, stirring occasionally. Make sure there is still enough liquid. (Add vinegar/soy sauce if needed to taste.)

4. Uncover and simmer until sauce is reduced and thickened, potatoes are cooked through and chicken is tender.

5. Save the reduced sauce to serve over the steamed white rice.

6. Serve with side of fresh sliced red tomatoes and/or fresh ripe mango fruit, sliced.