I’m no expert in cooking but I love good food. Now it’s time to stay longer in the kitchen and see if the magic WOKS with me, one recipe at a time.
Since some of our Pinay friends will come over Friday night, my friend suggested that I cook a Filipino dish that we hardly serve on regular Swiss days. Off we agreed I prepare dinuguan for us.
Dinuguan (in English, it’s either called pork blood stew, blood pudding stew, or chocolate meat) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning “blood”. – wikipedia.org
This is it, pancit! Isang taon na! (It's one year already!)
I celebrated my first year of stay in Switzerland by simply cooking pancit last Saturday. Next to rice, pancit is another big star on the Filipino dining table. In every celebration, pancit is a must. It goes with a lot of varieties, but the most common of all, which I cooked for myself is what we called pancit bihon guisado.
Pancit (or pansit) is a Filipino term for noodles in Filipino cuisine. The Chinese introduced noodles into the Philippines and it has been adopted into a local cuisine since then. There's also a food lore handed down from the Chinese, that noodles should be eaten on one's birthday because noodles represent long life and good health. In my case I don't only wish the same for myself, but also for a much longer, much enjoyable stay. Though it wasn't my birthday yet, that must have been the other reason why I served pansit to celebrate!
It is supposedly a full-course Asian meal but I just ended up making two dishes from the original menu (Asian salad and ginger edameme rice were crossed out); simply because I realized that I'd be improvising them in the end. Well I just really did that, so I felt compelled to rename the two dishes - Beef Teriyaki and Mini Samosas.
To be exact I call it Mini Beef Samosas, which is supposed to be Egg Rolls but since I couldn't find these egg roll wrappers I chose to buy samosa wrappers instead.
Making samosas (or egg rolls, too) requires a good amount of time and patience. It took me almost an hour just to fold around 30 samosas. To fold a samosa wrapper, the instructions on the packet say I should: place some meat at the end side, make a triangular fold on top of the meat, perform the same with the meat pocketed inside until you reach the other end of the wrapper, and seal it ba applying a small amount of water to glue the edge. The problem here is, the filling would unintentionally burst out from the wrapper whenever I do the first and second fold. I had to be more diligent and accurate in doing this.
Sunday, April 30, 2017
Brewing stories on travel, food and life — over a cup of coffee