Friday, December 29, 2006
Tuesday, December 26, 2006
After raising kids, sending them to college, watching them raise their own families, a group of mothers (retired school teachers) re-live moments of youth!
This year, there were fewer faces around as we celebrate the Noche Buena and it was a bit lonelier. A cousin and her family left for the United States to work. Another cousin is in Dubai. While a brother is in Taiwan. Although you are not here with us physically, you are all present in our hearts as we celebrate Christmas. But of course, nothing can compare with having your presence with us. We miss your laughter...
Friday, December 22, 2006
Here is my story…
I went from being someone indifferent to being totally over-zealous in my blog. Armed with total ignorance of website designing and everything that there is to it, I have tried to read instructions from the internet maybe a thousand times in the hope of being able to fully digest them. But still I could not comprehend a lot of things. I thought the writing part would be a breeze, but I could not stop myself from re-writing things a million times over, because I was afraid my write-ups were incomprehensible. From all my readings about Blog designs, the only words I could remember are “tweak” and “widgets” because they sound cute. But honestly I am still piecing the two together. But am I giving up? Nope! I guess I will still be around for years (?). Hopefully.
Thursday, December 21, 2006
Sunday, December 17, 2006
Buwad danggit (dried fish) is a favorite not only among the Bisaya but it has also won the hearts of the Manilenos. To cook a perfect buwad nga danggit is not to over-cook it. Just heat some oil, drop the danggit and tossed it around for a few seconds, and voila! It would be perfectly crunchy. It is best with suka nga may siling kulikot.
Used to be sold only in tiangge (as in real market), but they have now invaded the air-conditioned supermarkets as well. However if anyone would like to buy in big volumes, it is advisable to buy in Tabo-an where one can still haggle for some hangyo (or discounts). There are some other dried fish actually, but some of them are too salty for my taste. This is the reason why buwad danggit has an edge over the others, because it is not too salty and not too overpowering. But unlike other buwad which can be used to complete other dishes like as part of utan bisaya or utang monggos, buwad danggit is best eaten alone on its own merit.
(I forgot to mention the most important thing. One is advised to eat kinamot for this dish to enjoy it fully. It means best eaten with bare hands. Just make sure that you will wash your hands thoroughly after eating...hahahaha!)
This is how tinuwang isda is cooked. It is the first dish I learned to cook as a young girl because all I have to do then is simply drop the fish and the panakot (or spices) in the boiling water, then wait for a few more minutes and presto! I 'm done with my cooking.
But that is not the end of the story. When I got older, I learned that the secret to a real good tinuwa is in the fish. Got to have it fresh because it is the fish that will give the soup its distinct taste. When one can afford, one can choose the likes of lapu-lapu , tangigue, mamsa and other big fishes with white meat (mga isda nga hiniwa or sliced fishes). However for us ordinary folks, we can readily settle for smaller fishes like anduhaw or tamarong.
The spices are sliced tomatoes, green onions (although sometimes I used the bulb onions), sili (medium green pepper) and tangad (or lemon grass). Okay, the lemon grass lives up to its name by giving out a lemony scent, but it is the green sili that perfects the aroma and gives the tinuwa that hot sting. How hot it is going to be will depend on the cook’s discretion. A few more sili could be added to make it really HOT! One could stop there already. But other people would like to add ginger. And then, for the true blue Bisaya, lukot (or sea weed) is added to complete the dish.
Actually one can make a hundred and one variations by simply adding some vegetables here and there, the most common vegetables of which are kamunggay and agbati. However most often people would prefer to keep it very simple, so that only the flavor of the fish will be the most dominant feature. This simple dish is actually a favorite in all social classes. The only difference would lie in the choice of fishes. Otherwise, it is a leveler of sorts. For a Bisaya “makalipay ug maayo ang makahigop ug init nga sabaw aron panington ug bugbog” (sipping hot soup can give happiness to a Bisaya, especially when one breaks out in sweats). I am not sure if I have translated it correctly. But just try to get the gist. Thanks!
Saturday, December 16, 2006
I have been quite busy this past month tinkering with my website. I got into an epiphany of sorts and realized it was getting lonely blogging alone, so I decided it was about time to get in touch with fellow bloggers who share the same interests. In fact I have become ambitious and experimented doing some link exchanges although I am not sure of my site’s acceptance since it does not have any traffic to boast of. I just wish those communities I am interested in, will be patient with me.
My site is actually just a one-page blog, but because I am not a techie and never knew anything about web designing, I am totally dependent on Blogger.com. Sometimes I wish I could add some pages or rearrange some topics or articles. There are actually a thousand and one things I wanted to inject to my Blog because I want to bring it to a new level, but unfortunately I don’t know how to go about it. Anyhow, while I am mulling on my next move, I will just have to continue blogging on….
By the way, I just might take a Christmas break…
Monday, December 11, 2006
Friday, December 08, 2006
Friday, December 01, 2006