If I had to choose a foodie group I’d belong to It would at least take half my lifetime to pick. I have a very delicate specific comfort zone and I’m a big believer of acquired taste.
I love most Filipino foods, home grown or handed down by invaders. Sinigang (Pork or Fish or Shrimp in sour broth) is ranked number one as always. Using no preservatives or the “pampalasa” ones available in every street corner store and supermarkets. The best souring ingredient for me is sampalok with pork. Then the list goes on with a couple r more crossed out as I skim over. My least favourite is pakbet. Rather the pakbet cooked by the help. It swims in icky muddy dark bagoong-isda. I always ask her to warn me if she cooks this thing because the way she cooks it is so revolting I once swore off stepping into the kitchen whenever I hear her say, “pakbet.” So whenever I want pakbet I make it myself. I don’t deconstruct the recipe. I just cook it differently.
Fruits for instance, I like most fruits eaten as is. I am unappreciative of “flavoured” or “with fruit bits” types of things, beverage or not. I’d eat a pie, jam and such. I like most bread or pastry but never cinnamon bread and Red Ribbon’s Black forest. There’s nothing wrong with both I just don’t like them.
I’m sorry cinnamon bread.
I’m sorry Red Ribbon Black Forest.
*NOTE: The only one I don’t like at Red Ribbon is the Black Forest cake. It’s a personal decision. It’s not dictated by a bad memory or anything of the sort. After all without Red Ribbon I’d have a very incomplete life because I absolutely love and worship Red ribbon’s Mango cake.)
Moving on. I know its easier to list down things I don’t like since its shorter and more specific.
Pesto (French or Italian)
Macaroni and fruit salad
Sushi and Ceviche and Terrine
Halu-Halo
These are the ones I clearly never forget.
Enough for now. I simply want an introduction for the featured food for today = tambong-tambong.
It’s so good you say it twice. Yeah, yeah, old corny joke but we do it (in my current location) tambong-tambong.
Its main ingredient is finely ground glutinous rice. The powder is then mix with a bit of water to make tiny balls like a dumpling. It has tapioca, grated young coconut, coconut milk, sugar and cubed “saba” bananas and sweet potato. Most Filipinos love to have this as an afternoon snack. It is very popular especially in the provinces during summer vacations.
Heh, I don’t like this either.
The 4 hours I spent waiting for this to be cooked was another story. I spent 90 percent of that time shopping somewhere far but I still waited. Anyways, when I got home, it still wasn’t finished and I stood there with my camera in hand waiting patiently.
After the bird watching and bush chats it was finally over. I took the picture, came back to the kitchen and handed the cup to anyone willing to eat it.
Speaking of bird watching. I should probably be more vigilant that usual. That idiot entitled cat that we took pity on because nobody loves her decided to eat a live struggling poor bird who lives in one of the nests somewhere in the front yard.
I knew it. I’ve given a warning once that these cats 9there’s two of them) are minions of Satan but no one believed me. In fact, I think I’m the only one who cares. Since I’m not much of a cat-killer I’ve come up with a plan—Lemon-Spritz! If it fails I’ll just shoo the birds onto a higher ground (remember cats are skilled in climbing trees/ branches).
Oh yeah, the birds will probably stop hanging out in our living room starting today.
