Weekend. Other than it is a non-working day, it always bring delight in the morning waking up to the smell and sound of the wok pan cooking “sinangag-at-tuyo” (fried rice and sun-dried-fish) …that distinct odour from frying “tuyo”, the smoke and the particular crackling sound … 

“Sinangag-at-tuyo”, I would say, is an essential Philippine cuisine. 

sinangag-at-tuyo special

It is one of the most popular Filipino dish (usually for breakfast) … perhaps, next to hotdog and egg, and is usually prepared this way:

“Sinangag”. Fry minced garlic (generous amount) in oil or butter. When golden brown, add left over steamed rice. Season with salt and pepper to taste. Optional, add diced chorizo, green peas, stir-with-fresh egg.

“Tuyo”.  A wide variety of sun-dried-fish-with-salt is available. I prefer ”danggit”, “haot” and “katambak”. Pre-heat oil in a pan. Wash “tuyo” with water to lessen saltiness. Remove excess water. Deep fry (preferred). Don’t worry, you’ll know it’s cooked when it starts to create some smoke and it’s golden brown. When it does, remove from pan.

Serve with sliced hard boiled egg; diced fresh tomatoes (remove seeds) and diced fresh onions(optional).

Dip “tuyo” in vinegar (native, preferred) with minced garlic.

NOTE: Best during rainy days while sipping brewed native coffee.

What is great in mornings? It’s waking up with the aroma of brewing native coffee. But, today, it’s better …. pancake, hotdog and “pure honey”, yes! a relative gave us a bottle of pure honey harvested from their own backyard.

Pure Honey on Pancake

It’s really hard to get a genuinely pure honey around our place. Some, if not many, peddlers mix their trade with sugar and a dash of honeybee to make it appear as if it really is pure. They’ll sell their “pure honey(?)” in a pail, with chunks of hive, topped with live honeybees … but, be wary, it could be just plain sugar-mixed-honey.

But today’s breakfast is glorious … with the sparkling gloden crystal-pure honey syrup and butter on my pancake … the pancake just tastes as I’ve never tasted before … heavenly! … and no bitter aftertaste with my coffee!

  “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; GARLIC makes it good.” 

Alice May Brock

garlic

 People either love garlic or hate it.   Those who love it, I can very well relate to.   We know of its disadvantage — pungent smell — but the advantages are enormous.   The flavor it brings is so distinct.   I just realized that almost all of the meals I prepared always come with garlic — lots and lots of minced garlic.   No wonder I always come out of our kitchen smelling like… well you know, garlic.   But I’m so obsessed in using this ingredient that I get agitated when my supply’s running out!   And if you have to kiss or get close to someone after dinner, just brush your teeth, gargle or take a mint.  

I love to eat.   And even if I don’t, I still need to eat.   So, when one’s hungry and going out to eat or calling for delivery is not an option, guess one has to cook.   So learn I did… and still learning.   And what joy it brings!   I’m especially happy if my husband enjoys the meal I prepared (for he’s my only food critic anyway) and yes, he always say its delicious.   What a sweetheart!