I grew up surrounded by lolas, uncles, a mom and aunts who cook great, delicious food. I often watch them cook and skittishly wait to taste the scrumptious dishes. And though I never thought of signing up for culinary, I am not an absolute noob in the kitchen. At the very least, I own a couple of pans, an all-around santouka knife, and several cookbooks. I’m also familiar with the mother sauces (but for different reasons, one of which is just because saying “mother sauces” sounds cool like killing the “mother boss” in a computer game).
The first thing I learned to cook are fluffy, buttery, scrambled eggs. Learned it from my Tita Yumi who taught me to appreciate low fire cooking, proper egg beating, and the power of butter. The first real dish I did cook, however, was bistek for our Home Economics class in fourth grade.
So from time to time, I’d cook food specially when my young brother and sister wanted to eat or during holidays. Here are a couple of dishes I did for Christmas 2014. Chicken Pandan
Now that I’m back at home and with a little bit of extra time, I’m cooking more often and learning more on my own.
My first project in the kitchen is to record my favorite recipes from my family. Most of them are made from memory and it’s sad to think they might get lost eventually. I regretted not recording the dishes of my late Lola Goring who I loved dearly.
Here’s a list of recipes I need to make an archive of.
- Lola Goring’s Adobo (which I’m starting to perfect)
- Lola Goring’s Bistek
- Lola Mamang’s Mango Iced Candy
- Lola Masa’s Menudo
- Tita Yumi’s Scrambled eggs
- Tita Yumi’s Baked Mac
- Tita Yumi’s no-bake, Blueberry Cheesecake
- Mama’s steamed Embutido
- Manang Lourdes’ Spaghetti
So there, I’ll probably create an actual book one of these days after I collect all the recipes. Smell and taste are great memory deposits and I have to collect them before it’s too late.
For now, I’ll have to think of what to cook for Christmas.