Learning to Cook and Other Things

This is also a Marikina concocted dish. Ingredients: Ground Pork Carrots (minced and some sliced in flower form for decoration) Onions (minced) Tomato sauce or paste Salt and pepper to taste Bell Pepper (optional)- minced Raisins (optional) Garlic Eggs (beaten), some use itlog ng itik Eggs (boiled for decoration) Saute Garlic and onions, tapos ilagay ang ground pork, then ilagay ang Tomato sauce/paste and salt and pepper to taste, igisa until lumabas ang sariling mantika. Ilagay ang Carrots, Bell pepper at raisins. Set aside hanggang lumamig. Lagyan ng itlog (beaten) ito ay para mabuo at magdikit-dikit ang sahog. Ihanda ang llanera lagyan ng cut-write o aluminum foil ang ilalim ng llanera para hindi dumikit. Ilagay ang pangdekorasyon na Itlog at carrots o ibang pa gusto mong pang-decorate. Ilagay na ang nilutong ground pork na may itlog. Steam ang llanera for 15 to 30 minutes depende kung mabubuo na ang Everlasting. Viola, meron ka nang everlasting.

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!