This is an exciting post. Good luck with it all. Will there be lots of photos of these amazing sounding dishes?
Thank you for the luck. Yes, I'll take photos - I'll take some of the suman when we eat some more tomorrow!
PS Could you please send me a link to your Amazon wishlist?
Yay! I look forward to hearing more.
I'm hoping to prise a few more recipes out of my parents' brains when they arrive next week!
Chemists are supposed to be good cooks? I never heard that. Dan is, though, so from a sample size of one, I shall decide it is accurate (what can I say, I trained in the social sciences, statistics confuse me ;-P)
I think sometimes I became a cooking kind of person precisely because of the washing up - if you cooked, in my family, then someone else had to do the dishes.
When I'm being even more cynical than that I think it's because I'm a such a crazy perfectionist, and food is such a limited time art. I never get to go back and judge judge judge an edible item, because it's already been eaten.
I'm glad you are enjoying making things that make you feel more connected to your heritage. I have to admit, despite my obsession for other cuisines, to knowing nothing at all about Filipino cuisine.
Please share more, it's very interesting! :-)
That's funny, it's one of the assumptions about chemists that I've heard the most. That, and the one about all of us knowing how to brew beer and make drugs.
The bloke & I try to follow your family's method of dealing with the washing up. It works pretty well. The trouble starts when you're only cooking for yourself and you have to do it all.
I'm going to try and prise some recipes out of my parents when they come to visit, so will share my experience as I try to follow them - and probably make lots of mistakes!
Excuse me but lumpia is not a Filipino dish. It is English. It is a glutinous yellow vanilla flavoured concoction that is poured/ shaken over apple pie.
HAH! To be honest, if I ordered one version and received the other, I don't think I'd be all that upset.
You should ask your family for favorite recipes and create a family cookbook for yourself! It's a nice way to preserve family history and it would be a good way for you to have recipes to cook from. We did this for my niece, and she loved it!
Ooh, that's a good idea, thank you. I should add in lychee almond float and leche flan. Most of my favourite dishes from my childhood, unsurprisingly, were desserts, so it's going to be a bit of an effort to recall more of the savoury ones.
Yay! I'm glad you're doing this and finding layered satisfaction in it. I look forward to hearing about your cooking adventures!
"Layered satisfaction". What a perfect description. Thank you.
Chicken adobo, caldereta and sinigang are my specialties. and i'm not even filipino!
Strangely, I don't remember eating much caldereta. Then again, I don't remember eating much beef as a child. I suspect it was really expensive. Meat generally was in Hawai'i - I remember eating a lot more seafood than meat or poultry.
Um. I may have teared up a bit reading this. Perhaps.
Also, I often eat a bowl of popcorn and half an avocado with some kind of dressing in the hollow for dinner. With a beer or Diet Coke. It is the dinner of kings, in my opinion.
Hooray, we are two! Ooh, avocado with balsamic and olive oil. Yes yes. Mmmm.
Sounds tasty. =:o}
And now I'm nostalgic for bread'n'dripping, and pink "frummery"* in two layers, like Mum used to make. [HAPPY-CHOLY SIGH] =:o}
*(Does anyone else on the planet know what this is, or what it would more commonly be called? Google doesn't, apparently.)
What's in frummery? Is it a dessert? It sounds like one.
Sounds delicious and fulfilling! Have fun making all those!
Hmmm, I wonder what happened to my spaetzle maker...
I will, thank you!
I hope your spaetzle maker didn't end up in the same place as my pizzelle maker. It gave up the ghost rather dramatically - the power cord fried itself.
I feel the same way about my Portuguese. All of my identity with it has been from growing up in Hawaii... And you know Portuguese in Hawaii is different from Portuguese in Portugal (and the Azores). I've been learning a lot about my ancestry and the cuisine. Granted me learning the language is probably unlikely to happen considering I'm trying to learn Spanish for my move to Spain. I think its good that you are exploring your roots through food.
Hopefully once you've picked up Spanish, Portuguese will get easier. Supposedly it's easier to gain a third language than a second.
It's totally not too late to learn to cook! All it takes is some motivation and it sounds like you have plenty of that. Good luck! Be prepared for some disappointments. I personally can't make food look good, but it generally tastes pretty good.
Also, I figured chemists would be better at baking than at cooking because baking to me is already mad science. Or rather, very precise science. While cooking takes some time, practice and confidence. With time, you figure out what goes together and how to adjust things.
I like the distinction you're drawing between baking and cooking. I think that's why I preferred baking before - the important thing is to keep very carefully to the correct proportions of the ingredients and monitor things like temperature and mixing times. Cooking is much less precise.
This is great! Did you manage to document some additional recipes while your family visited? Halo-halo sounds intriguing and delicious. Had a chance to make it yet?
It's funny- I've long enjoyed cooking but haven't really made much time for it in years except in fits and spurts. I think part of the problem has been that I've tended to live in apartments with kitchens that were just-acceptable at best. That said, I realized a few months back that there were a number of recipes for Spanish and Cuban food that I'd grown up consuming that represented variants that were unique to my aunts cooking. She's getting up in years and after two decades of promising myself that I would learn to make (and document recipes for) the dishes that had become family traditions, I finally did it. If you ever decide you'd like to try your hand at Arroz con Pollo a la Chorrera con Chorizo or her version of Fricase de Pollo let me know! They're both easy and very tasty.
Ironically, slow cookers are worth a look when time is a factor. I've found that I've been able to adapt a number of recipes to greatly reduce prep time (say, the arroz con pollo) without any loss of flavor or overall quality, and have found myself cooking more often since my very kind downstairs neighbor gave me one out of the blue (I live in the upstairs apartment in the building behind the main house pending the completion of a smallish project or fifty). If you have a recipe for adobo that you really like I'd love to try it out!