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.
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.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
Yes, I’m unleashing the Julia Child in me. Admittedly I am equally inspired by the movie, Julie & Julia, that yes partly, I’ll start writing about my learning experience in cooking. Yet perhaps unlike Julie, I won’t turn this way of expressing my passion for food into an obsession or a dragging chore. I’m an IT professional by day, an avid food lover by night. But I’m too fixated to enjoying other things, too occupied with getting over the daily hurdles and challenges, and too crazy for anything else. 365 days for 536 recipes as a goal is way too much for me. Whew, thanks but no thanks! It’s just going to be one recipe at a time, s’il vous plait?