Hi, I am Chris. Yes, nowadays me and my sibling are the cook and my Mom is our food blog model. In our images she is the one holding the fork, pouring the sauce or grating the coconut. The last time I remember my Mom cook was in 2015. Due to her age she has memory lapses. Sometimes she will say, I remember using “Sarsa Perrin” but I don’t know where I used it for. She is a very good cook only if she remembers. I showed her this website and she thinks people are ordering food from us. We can explain it to her many times but she will forget in a few minutes. Oh well.
When my sibling and I moved to the US some 38 years ago my Mom used to send us recipes. I never had any reason to learn to cook when I was in the Philippines. My brother is more of the cook than me. I remember him barbecuing chicken at midnight. I learned cooking when I moved to the States. I missed my Mom’s cooking plus there were only 2 Filipino restaurants in our area.
When I lived with my brother, once in a while I made empanada or siopao and my brother would comment, she is a good cook but she only makes it once a year.
When I was working I would cook a few dishes during the weekend that might last me a few days. Also, I always ordered non Filipino food. I love to try other cuisine. I usually made pancit, guisadong monggo, sinigang, nilaga, spaghetti and if I am in the mood I made embutido, pancit malabon, lumpiang sariwa and more.
A year and half ago I quit my job and I have more time to cook different Filipino food and other cuisine. And yes, I have gained so much weight already. When I was working I hardly ate rice but now I am having it for lunch and dinner. How can I not have rice with Filipino food? Filipino food is so delicious. Like dinuguan it requires cups and cups of rice…
Luckily my Mom was never greedy when it comes to sharing her recipes. Sometimes we ask relatives or friends if they happen to have such and such recipes. The only problem we have with her recipes – she doesn’t have any instructions. All she has written down are the ingredients with no measurements. I usually joke that her recipes are encrypted. Her handwriting is so small plus she has so many recipes in a page. I took a picture of her recipe book (which is a calendar) so you know what I mean. Me, my brother and my Mom are alike, we don’t follow measurements – we do it by “tanchahan” (Tagalog term). Even when I am trying a new recipe I don’t really follow the measurements. I base it from my taste buds plus I can also tell from the aroma of the food if I need more seasoning.
Dinuguan is a good example. When I make it for other people I am conservative with the amount of vinegar I use. But if I am making it for our household – we like it a bit sour – so I add more vinegar. That is the reason why I don’t follow recipe measurements and I follow my taste buds.
I bet you there will be haters along the way – who will say that’s not how you make that dish etc. etc…… We don’t claim to be food experts or chefs but there are different ways of doing things even with cooking. We are all unique and sometimes a recipe is born because it was done differently. One time I was at the grocery and I asked the attendant if they have “poblano peppers”. He pointed me where they have all the peppers but was not sure if they have it. A lady overheard us and she said I am from Texas and she pointed to the Anaheim peppers. She said in Texas that is the poblano peppers. Why they call it Anaheim peppers here she doesn’t know. I thanked her and grabbed 2 pieces. She said, you might want to check it online. I said, I’ll take her word for it since I was at another store and they didn’t have it too. Then she uttered – oh well you might end creating a new recipe and that would be great. So haters chill out. There’s a difference between haters and people who would like to contribute to improve a recipe. All I care is the food we are cooking taste delicious.
Well, I hope you find our cooking helpful and delicious. Suggestions are welcomed. Magluto na tayo! I am also showcasing my photography. Thank you for visiting Today’s Delight.