“you are what you eat… “
A very perfect saying for our blog challenge for the day, it’ll all be about food! If only we can partake whatever we want to partake without getting any fats, any sickness or the like.
5 Food
1. My mom’s bitter gourd with beef. It’s been my favorite ever since my mom learned cooking. It was in my fifth grade that my mom tried to cook for us. She doesn’t know how to cook, it’s been a trial and error. Cooking needs a lot of practice, patience and love. Also, a lot of insulting and ridicules like what Chef Ramsay does.. just kidding! We never told mama that her cooking was awfully awful, we still ate whatever she puts in the table. 😀
2. My brother’s Sinigang. Whenever I go home for semesters break I always ask for his Sinigang. I am biased over this, but I love the sourness of his sinigang. I can’t compare it to anyone. My brother’s been our cook ever since he started cooking. He got potentials, I do hope he’ll study further, and maybe someday opens his own restaurant.
3. Margies Kitchen’s Chocolate Moist. Margie’s been THE only cake shop who perfected, in my opinion, the moistiness (if there’s such a word in the dictionary) in the Chocolate Moist. It’s been a demand ever since I was a child. Please visit Butuan City and taste Margie’s Chocolate Moist! I hope they will pay me for advertising them, haha!
Sweeeet Tooth!
4. Puto and Sikwati. If you think Prince William and Kate’s a perfect couple, wait until you tasted Philippines famous breakfast treat: Puto and Sikwati. A perfect combination!
5. Kimchi. It’s pretty odd to have mentioned all local dishes and suddenly goes international. Forgive me. I loved Kimchi because of this:
Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. (source: asiarecipe.com)
It needs to be fermented for a period of time, it needs a lot of waiting for it to be eaten and can be eaten in various ways and kinds. I can’t name any other food that could be used in variety of kinds of dishes. That made Kimchi interesting for me, and it tastes great!
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.”
― J.R.R. Tolkien
Letters to Everyone 