Learning to Cook and Other Things

For lunch and dinner I shall cook sinigang. I got 1/2 kilo of pork and 2 bunches of kangkong. I still have tomatoes and onions, ginger and sinigang mix. If at all possible, best pang-asim are real tamarind fruits. But heck! This is the fast food generation. After boiling I remove all the accumulated scum of the meat, including the skin and some of its fat. I prefer to slice my pork at home after it's boiled. This is just my style, no particular reason really. It's almost always adobo cut for most of my pork dishes. What I also do is put in the veggies just before eating. That way they stay crisp. If lunch is served at 1:00, the veggies will join the pre-prepared pork dish at 12:55. Sinigang -the easiest ulam to prepare. Sarap! Cheers!

We had some leftover wine rose ' just lying around waiting to be dropped into the trash but I decided to open the bottle. I could smell that it can still be useful. what's left remains usable. Cooking for my son who worked the graveyard shift pose an enormous challenge because temporarily, there isn't much to spend for food. Sigh! My strategy is to use what's available in the ref. Today, I have some 125 gms of ground pork, 2 pcs of carrots, ginger, garlic and onions . I added just enough: ground black pepper, muscovado sugar, salt and yes my leftover wine. There's also some 20 pcs of springroll wrappers. I just sauteed the pork with the wine, added everything until its cooked, and then seasoned. I allowed the mixture to cool then went on to wrap in small portions. The mixture yielded 15 pcs of springrolls. So guess what? Another invention from the cookingnewbie - the ibanag cook... Cheers