Nag-eksperimento na ako ng iba’t ibang klaseng adobo na tulad ng luto ng mga nanay ng mga kaibigan ko pero ewan ko ba… pinakamasarap pa din para sa akin ang nangingitim sa toyo na adobong luto ng aking ina. Isang tasang toyo, isang tasang suka, tipak-tipak na bawang, pamintang buo at dahon ng laurel (tawag ng nanay ko), igahin at iprito ng kaunti sa mantika. Pero ang nasa larawan ay luto ni A. Siya din, iyan ang kanyang paboritong timpla ng adobong manok. Paborito din ng batang makulit!
(Chicken adobo)
Kadiliman ang aking dry dinuguan. Medyo karimarimarim ba ang dating? Masarap po yan, pwera biro. Yan po ang dinuguan na nilutong patuyo at medyo pinirito-prito sa mantika. Ang aking unang dinuguan sa land of the kiwis gamit ay “fresh” at hindi yung buong dugo na gamit ko noon sa Beijing. Pinaghalong baboy at isaw ang sahog.
(Pork blood stew)
Sabayan naman natin ng dessert…
Haay… pag-aalala ng nakalipas na masasarap na pagkain sa bansang Tsina…
(Black gulaman topped with fresh fruits)
Ito po naman ang New Zealand-made na dark chocolate. Hindi ako makaubos ng tsokolate nang isang upuan pero nang una binigyan ako nito sa unang pagkakataon, ay sus! Naubos kong lahat. Ang sarap!
(Dark, dark chocolate)
The same dark chocolate… ginamit ko sa kauna-unahang muffin kong ginawa sa tanang buhay ko. Tagumpay naman! Yey! Kahit na masyadong malaki ang aking muffin liner hahaha! Kailangan pa talaga ng practice…
(Chocolate muffins)
Ay salamat! Patapos na ang taglamig dito at sana pati na din ang tag-ulan.
(Wet & cold Auckland winter)
Para sa Litratong Pinoy #31: Kadiliman.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
Hi Iska!
Pambihira talaga kapag entries mo (at ni ces) ang nadalaw ko…hindi ko maiwasang hindi magutom! Gusto ko tikman ang dinuguan mo, hindi pa ako nakakatikim ng medyo tuyong dinuguan eh. May puto ka din ba? (^0^)
happy lp sister!
Thesss last blog post..Kadiliman, sa Gitna ng Liwanag (LP31)
mukhang masarap yang adobo at dinuguan; oo nga, kakagutom…
pinings last blog post..Kadiliman
I tell ya’ you are one impressive, innovative and most creative person!
Dinuguan is one of my favorite native dishes. Must try the dry dinuguan one of these days.
Wish you were close by. Your Pinoy friends must love you for your cooking. Do you have plans to move to the U.S.?
Out of curiosity, what is the itim gelatin made of? I’ve never had black gulaman before. Is it just food coloring?
Yarn Hungry Hogs last blog post..Testing The PollDaddy
oi! ang daming lahok! haha ako iisa:) gusto ko ng dinuguan!waaah! and that gelatin looks so good!
cess last blog post..tapiocoa pearls in cocomilk
sarap naman…kahit na may kadiliman ang mga ito, tunay na ito ang nagpaganda at nagpatakam sa mga pagkaing ito.
sana’y madalaw nyo din po ang aking mga lahok: Reflexes at
Living In Australia
Reflexess last blog post..The Box Collector
hi all! maraming salamat sa mga dalaw! oo nga eh puro pagkain ang aking LP entries kaya lang hindi ko magawang regular…
Yarn HH: Thanks! Napaka-flattering naman ng yong comment
here’s a link about grass jelly (black gulaman):
http://en.wikipedia.org/wiki/Grass_jelly
Kung ganito namang klaseng maiitim ang ihahain sa akin e tiyak na mangingitim rin ako sa kabusugan (*burp*) – sarap!
Pass lang nga ako sa dinuguan…
Pinkys last blog post..LaPiS: Spicy
Iska, kasarap naman nyang adobo at chocolates na iyan, bigla akong ginutom.
Musta na?