Blogs

I miss Filipino food, and by Filipino food I mean food found in Cebu.  No funky sounding food like PEHnoy (what is that?  Sounds like a half-hearted fart:  uh-oh, have to come out but I've too less a character so I'll just LEAK).  It's called Balut Pinoy.  PEEEEEEEEEEEnoy if you must spell it with an E (I couldn't find a descent/accurate photo of the pinoy.  Must note the difference, though, Balut Pinoy is NOT Balut.  Balut is abortion.  Abortion is...well, the mother duck/chicken never had a say in this matter.  So this is very wrong.) Got to say it right.  Got to give it justice.  Anyway.  Blogs sometimes drive me crazy--especially when I'm searching recipes and then I get this page that gives me ADVICE on how to make kids love pinoy food (This is easy, by the way.  Ever heard of the line "Not all the glitters is gold?"  It's absolutely true.  Some times it's HUMBA.  And kids LOVE everything that SHINES.  It might not be a very good idea to make people love pinoy food because, weeeell, more competition means less for you.  Ang Hangol bow).  Seriously.  I want recipes.  If I wanted advice, I'd watch Oprah or read Buddhist books.  Haha.  I am bloggering myself.  My handwriting is a lot better when I type, and then there's Leia who is in the "am I a one-man-demolition-team?" phase.  She's still figuring it out--too bad for anything that tears, cracks, breaks, you get the drift.


I definitely want to eat Bicol Express.  And Pancit.  And I might just give this a try (Khrystle liked this very  much--which is basically why I'm so intrigued now--2 years later).  I really miss Palabok, but this dish calls for such strange ingredients.  Shrimp Juice?  What is that?  Am I supposed squeeze the shrimp?  That can't be moral, can it?  This looks interesting, too.  But what kind of name is Bok Choy?  What kind of EVIL PERSON would come up with that kind of name and much more name an innocent bunch of leaves that?  Now PECHAY sounds so much better.  It's chic.  It's elegant.  It's graceful.  Like a pirouette.  


Chicken Curry.  This is delicious in it's unadulterated form but in my hands... it could be the last dish you'll ever eat.  I could already see myself using Curry Paste instead of Curry Powder simply because there's Curry Paste in the fridge and it's been feeling neglected of late and if I brought home Curry Powder it might get depressed and change color and harbor ill feelings and spores and kill us all.  So what if it's the color of ferric oxide--it'll just turn my Chicken Curry into a lovely shade red.  Hey--!  What is this?  You can either use Coconut Milk or EVAPORATED Milk?!  What?!  EVAP?!  Really?  Would cow's milk do?  (Have you ever considered the fact that cow's milk is also breast milk?  Probably not.  I am proud to be the one to have opened your eyes.)


Afritada!  But nothing beats Nang Prime's afritada.  It's a waste of time trying.


Chop Suey.   I might want to cook this some day when I get my hands on a bag of fish balls.  This is MADE of FISH.  Not A PART of a fish.  Just so you know.