good morning sunday. overslept last night, the gang went to see sunday mass but since i just woke up when they’re all ready to go, i missed it. as for yesterday, did my laundry and cooked sinigang, we already have all ingredients except for the vegetables so wilson and i went to the farmer’s market to get fresh produce. it’s a couple of blocks away from the apartment. one of the nicest thing i like about this district is the accessibility. there’s several groceries, parks, library, museums, pubs, fastfoods, etc..all within comfortable walking distance from home.
however, in the farmer’s market yesterday morning, they don’t have kang kong. the closest we could ever have is a vegetable called bat choi. from hong kong, i knew that kang kong is called tung choi, (choi is literally vegetables, tung means hollow, emply space). the farmers/vendors are of asian origin, and i tried asking for tung choi but they don’t have it. anyway, sinigang tasted decent i guess…but i’m surprised that some of my colleagues cook it in a way like you do a nilaga. they don’t saute it, just boil the meat and put all the vegetables. as i’ve been learning from my mom at home, i saute garlic, onion, and tomatoes first (however, we don’t have tomatoes yesterday), and then put meat, fish sauce, then tamarind power, and then the soup. and since, i’m the head chef (haha), we did it my way.
sorry i don’t have photos of sinigang. maybe next time.
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