I think the most experimented ingredient in the whole wide world is pasta. You can add anything to it without being disrespectful to it’s origins. Here’s one dish that I recently created in my kitchen. You might have tried it before or seen it on tv. I am not really sure where I got the inspiration from but all I thought about while creating this dish was my brother’s love for pasta. It was his birthday when I made this so he was the one that came to mind while I was thinking about this dish.
2 pieces Virginia Pork Mandarin Chorizo, sliced into thin diagonal slices
5 gloves garlic minced
Ground Black Pepper
Fresh Basil Leaves, chopped
Fresh Tomatoes, blanched and chopped
Pasta Noodles, cooked according to package instructions
1. Heat pan and add olive oil. Sauté sliced chorizo until fragrant.
2. Add garlic and sauté until fragrant. Add chopped tomatoes and continue to sauté until the juice of the tomatoes mix with the other ingredients. Add the cayenne powder (adjust to preferred spiciness), black pepper and salt.
3. Add 1/3 cup of wine and let it reduce.
4. Add the cooked pasta (you can use any kind, I prefer spaghetti on this dish) and stir until everything is covered by the sauce.
5. Add the basil before removing from heat.
6. Place in a plate and garnish with grated parmesan cheese.
So I said that this is a travel and food blog. So let us start talking about food.
I’m not really big on crispy pata (deep fried pig legs) as the meat tends to be dry after the boiling and the frying is done. But I did try the crispy pata in Ratchet, a small restaurant in Catbalogan City, Samar, and I’d say this must be the most succulent pata that I tried. The skin was crispy and the meat was tender and juicy. The best Crispy Pata that I have tried so far.
***September 1, 2015… so when I was going through my drafts, I saw this article that I created last October 8th, 2012. I think it’s high time for this to be published.
With the activities that the Iligan Bloggers Society Inc. that has in-lined for us, we definitely have to eat. Thank God for they have also taken care of probably, the most important detail of this tour (aside from the details of getting to the waterfalls and back safely), FOOD!
Lunch was courtesy of Jacko’s Kan-anan. What makes it special is the addition of tabon tabon, an ingredient that is common in Iligan and CDO but very rare in the other parts of the Philippines. It gives a certain texture and aroma to the dish that you can not find anywhere else. 🙂
When things start to happen around you and you feel responsible for it, you then start to blame yourself. As one gets older (and hopefully wiser) one has to accept the that:
1. you can only do so much – we can always give everything to succeed on challenges and tasks. But one has to keep in mind that sometimes, it takes more than you to overcome a challenge. If it involves a team, every member of the team has to contribute to make it happen. You are just part of the equation, without the other part, you can never arrive at the right result.
2. if it ain’t for you, it ain’t for you – if you have done everything and you didn’t get what you want, it’s either it ain’t for you or you are not ready for it yet. how would you know if it’s not for you? Prepare for what you want to get. Improve what you think needs to be improved. If you are great at what you do and still not get what you want, then time to consider your other options.
3. people are different – each one of us has our own ability to think. how we think can be different from other people. others may have a different way of solving an issue, you have to respect that. so stop trying to change how others think. the only thing that you can do is influence them but never change how they think. so respect and accept that fact.
My point? Satisfaction should not be dependent on the outcome. Think of what have you done to get to the outcome. At the end of the day, what would matter is, you get to tell yourself, I gave it my best shot.