keeping it simple..

I was born in Manila and stayed here until I was in the fourth grade. During my elementary days, I kept waiting for summer to come because it would mean that I could spend vacation in our home in Cavite.

From our home, I can see a fantastic farm setting complete with the carabaos on procession when clock strikes 5 in the afternoon. I also remember that there used to be ‘rolling stores’ sort of caravan, only with carabaos as their means to get around. They sell native products, from brooms to mats to yantok baby walkers.

What I like most about vacationing in Cavite is it’s fresh air (back then) and my grandma’s cooking. I really enjoyed all of her meals.

But I hate it when they ask me to sleep after lunch because of this typical rural folklore that little children need to sleep in the afternoons to grow taller and faster. I would always pretend to be asleep until my grandma wouldn’t see from the kitchen that I sneak out of the bedroom.

But whenever she catches me, she won’t ask me go back to sleep but would prepare some merienda (afternoon snack) which is usually composed of a staple pandesal (reheated from our breakfast) and salty red eggs, or sometimes, my favorite plain, sugared donuts.

Yes, Krispy Kreme’s original glazed doughnut is to die for but this is the real thing.

Nowadays, we have loads of selection of donuts.

Dunkin Donuts is available almost all over the country or the popular Krispy Kreme. But nothing beats the local rubbery and sugar-laden donut that local bakery offers.

I was surprised when I saw some bakery here in Manila still makes this simple yet memorable donut, which brings back a LOT of my childhood memories.

I bought some of the sweet babies and while eating them, I suddenly wished I could also have my grandma’s homemade choco where I dip it, let it soak for a second or two and finally dunk it in my mouth.

Oh, I can only drool at the thought of it.

Spicy and Creamy Binagoongan Baboy with Green Mangoes

It was another lazy Sunday afternoon for me and now I’m craving for some green mangoes and bagoong to complement with it.

I went to a nearby fruit-stand to get some. Unfortunately the mango that I’m craving for is long gone as the vendor told me it’s not in season. I hurried to a local grocery as I know they have it all year long.

I was able to get a handful of mangoes when I saw this nice pork belly smiling at me. Since my craving for the day comes with a bagoong, I thought it would be nice if I’m gonna cook some binagoongan and have the mangoes as my sidings.

I asked Matt to cook it and I’ll just give him the instruction.  So here’s the ingredient as well as the procedure.

1 kilo pork belly, cubed

2 tablespoons oil

6 cloves garlic, finely chopped

1 onion, finely chopped

4 tomatoes, chopped

1/2 cup shrimp paste

1 1/2 teaspoons sugar

1/2 cup coconut cream salt and pepper

First, boil some water and add the cubed pork belly and let it boil for 15 minutes. While waiting prepare the bagoong.

Sautee the garlic and onions then add the tomatoes. Add the bagoong when the tomato has softened.

Combine the pork belly with some of the water used in boiling it and bagoong in a wok, let is simmer for a minute or two. Add some vinegar, sugar, salt and pepper to taste. Once the pork is fork tender add the coconut milk and let it simmer for 5 minutes.

VoiLa!

Here’s a picture of Spicy and Creamy Binagoongan Baboy with Green Mangoes.

Sorry if the picture sucks, Im still rusty in the food presentation department.

Vernacular Vernacular

Baboy – Filipino term for pork

Bagoong – Filipino term for shrimp paste