The musings of a wandergeselle about faith, literature, music, dancing, culture, food, travels, art, fashion, photography, life experiences, and everything in-between from journée to journée.
Taga-Bicol ka kung alam mo kung anong mga ulam na gulay ang pwedeng lutuin sa mga ito. Meron akong tatlong putahe na naiisip – gulay na iba (kamias), gulay na lubi-lubi (niyog-niyogan), at gulay na ugob (camansi). At syempre hindi dapat mawawala ang gata at lab yu este labuyo. 😍
Iba / KamiasUgob / CamansiIto ang pinakapaborito kong halaman sa bakuran. Ang daling linisin ng mga dahon na nalalaglag.Perfect sa mga tamad magwalis. lolHindi pwedeng mawala ito sa lutong gulay ng mga Bicolano.Tanim pala ito ng mga ibon.Ready na pang-gata. May extra pang paborito ko – the smaller, the sweeter.Inunahan nga lang ako ng langgam.Tsk.Ito na ang itsura ng nasa loob ng niyog kapag malaki na sya. Hindi ka taga-Bicol kung hindi mo alam ang “bu-ay.” 😉Lubi-lubi / Niyog-niyogan
Ang hindi ko lang alam lutuin ang lubi-lubi. But they are very profilic growers in our garden. Madalas nga lang paputulin ni Mommy ang mga ito kasi ang gulo daw sa bakuran. Makapag-experiment nga kung paano lutuin kapag nakauwi na ako. Pero may question ako, gulay ba talaga tawag sa kanila? Hindi ba mga prutas (except sa lubi-lubi) sila? 😅
P.S. Kung ikaw ba ay manliligaw, tingin mo tatanggapin ba ng nililigawan mo kung bibigyan mo sya ng higanteng Pechay? 🤔
P.P.S. Praise God my executive checkup went well yesterday and today, but I still have to wait for the results. I’ll write another article about my experience as soon as I get the results. 😊🙏
“You will be enriched in every way so that you can be generous on every occasion, and through us your generosity will result in thanksgiving to God.” – 2 Corinthians 9:11
Home cooking is now easier with all the high-tech kitchen appliances and cooking equipment available in the market. Whether you know how to cook or not, prepping a dish has never been this easy, quick, and fun made possible by these innovations designed to make anyone’s cooking experience more enjoyable.
One of my particular favorites is the Turbo Broiler. You can whip up any recipe you like may it be roasted chicken or choco brownie using this kitchen appliance. Yes, that’s basically from viands to desserts.
How different is it from traditional ovens? I think they are the same as far as functionalities are concerned. But, Turbo Broilers are easier to clean and if you live in a condo, it’s a definite must-have because they don’t occupy too much space when using or storing it.
Actually, the truth of the matter is that I am posting this because I miss eating uga/tuyo/dried fish because I can’t cook it here in the condo. lol It’s my second favorite food next to LIGO sardines. Yum!
I love cooking for my loved ones. I just don’t want them to blame me when they gain weight. 😅 And I must say, all thanks to my family for being the best cooking mentors. They are not easy to please though when it comes to home cooked food.
My parents, most especially, require a particular cut, variety, and texture when selecting and preparing ingredients. My Dad also prefers bland meals, while Mom’s on the salty side. So you can imagine how challenging it was before for me to come up with one dish that will satisfy both of them. lol
But, without a challenge, we won’t become excellent in what we do. And with practice, patience, and passion, I must say that somehow I finally met their expectations. However, there are some dishes that I still can’t get quite right according to their preferences.
My own version of Pancit Bato.
Do check out some of my home cooked meals in the video below, and don’t hesitate to comment or message me if you want to know the recipe for a particular dish. I’ll be more than glad to send it over to you. ❤️
This is best watched in full-screen mode on YouTube. 🙂
P.S. My favorite website for Pinoy food recipes is Panlasang Pinoy. Though I tweak some of the recipes a bit to suit my palate. 👍👍
“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?
Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Can any one of you by worrying add a single hour to your life?
And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these.
If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will He not much more clothe you—you of little faith?
So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ For the pagans run after all these things, and your heavenly Father knows that you need them.
But seek first His kingdom and His righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” – Matthew 6:25-34
It’s been quite a while since I last posted about food (I love food but I hate gluttony thus striking the balance) and I bet it is time I post one of my recipes. Not exactly my recipe as this is a traditional dish from my hometown in the Bicol region. Thus, where the nameBicol Express was derived.
You will commonly see this dish served during meal time in our home in Bicol. My Mom and Dad always make this as a side dish which perfectly partners with any viand. There are now a lot of variations of this recipe including the one with coconut milk which contains more meat and less green chilies.
I grew up getting used to this dish prepared and cooked having only 3 main ingredients: lots of green chilies, fresh shrimp paste, and pork meat. It’s also very easy to prepare as you’d only need to saute the pork meat along with garlic, add the fresh shrimp paste until cooked and lastly, put in the green chilies. Then wait until the aroma of the chilies come out and it’s ready to be served.
To give you a background on my cooking experience, it was only when I was 20 years old that I started learning how to cook. I am the youngest among 5 siblings and I have 3 older sisters who are amazing in the kitchen – I ended up being the dishwasher and the kitchen assistant (prep the ingredients). lol
My sisters though knew I needed to learn sooner or later as time will come we’ll all go our separate ways one by one and I need to hone my cooking skills to be able to live and survive independently.
They’ve been such great teachers who raised me to who I am now in behalf of my Mom as she and Dad stayed in our hometown in Bicol starting when I turned 16 and came here in Manila to study in college. The cooking skills I’ve acquired from them proved to be of great help now that I am married – got to please my hubby’s tummy. *wink*
It is, therefore, with such gratitude that I give back to God for blessing me with awesome siblings and to my sisters for teaching me the art of cooking and with everything else.
The Journeyman's Moments 