Mirsbin’s Kitchen

My mom was never a hands on cook, she would always attend cooking classes in the Maya Kitchen or wherever there is a cooking demo but she never cooked it, she only discussed the recipe to my yaya. I only saw her hold a mixing spoon for buko salad and for macaroni salad during Christmas but never a knife to prepare the ingredients for a certain dish. The person who always executed the many recipes that she learned was my yaya. It was my yaya Flor also known as Waps who became my mentor in the kitchen plus the cooking show Cooking It Up with Nora Daza.

I spent many afternoons watching Waps while she prepared dinner for the family. By the time I was eight she let me peel carrots. But during the first time, I managed not only to peel the carrots but also part of my thumb. To the horror of Waps the carrot started to turn red. But this did not discourage me from cooking more meals. Today we still cook together sometimes we argue on the techniques used in cooking, she still believes that the “pang gisa” should be boiled first while I want it stir fried over high heat. As I start my new career in cooking, I attribute my love for cooking to Waps who was patient enough to teach me things in the kitchen and to my mom who let me be her assistant.

I once remember Waps fixing the taste of the meatsauce that I cooked according to what my sisters liked. They like the sweet party spaghetti kind, while I liked the Italian style. I simply brushed it off but noted that the I didn’t get her approval. But the moment we were seated at the dinner table, she announced that it was I who cooked dinner.

Today as my niece and nephews begin to enjoy helping in the kitchen, I find it amusing as I start to mentor them too. They would always ask me -”Cook ka ba Iya? Pag luto ka sama ako ha?” Then they would be happy even just to hand me a carrot or a spoonful of sugar. I wonder who among these 4 small kids would be the one interested in pursuing a career in the kitchen.

Here is Waps’ recipe for BBQ Chicken (you have to taste it from time to time since she only mixes the marinade according to taste, there are no measurements). We loved eating this when we were kids and my sisters still request for it now that they have their own kids!

1 kilo chicken legs
worcestershire sauce
a lot of garlic
brown sugar
calamansi
soy sauce
salt and pepper

Mix the garlic, soy sauce, brown sugar, worcestershire sauce, calamansi with salt and pepper in a bowl. Add the chicken and marinate if overnight. You can choose to bake or grill the chicken until cooked.

I had my first big event last Tuesday in Glorietta. The preparation was nerve wrecking but it was all worth it. The booking was for 220 guests but we got to serve 320, 100 more guests were added! Had a blast talking to people and serving food. With this project, I was able to invest on some catering stuff. I now have my own plates, glasses, pitchers etc etc. I was hesitant at first to invest in these things since I feared that I might not be able to use it again. But the inquiries started to pour in. I’m starting to make proposals for several events again.

There were several glitches during the event, which I definitely need to discuss with my banquet manager but overall people loved the food and they kept eating!

And I’m super late with this Lasang Pinoy on Breakfast. I’m so late it’s almost “brunch” (past breakfast but not yet lunch) just like what I’ve been having these past few days. I was waiting for my sister who promised to bring home breakfast from a restaurant in Tomas Morato named Heaven and Eggs she was super late I ended up eating my order during lunch. While waiting, our dear cook served me champorado and two pieces of tuyo.

Days before I was trying to write this article I was thinking of a good breakfast to write about. Then I remembered how I loved champorado with milk and sugar. My original article was supposed to be entitled “Ado at Away”. “Ado” in our house means champorado and “away” is sugar. I grew up hearing this story again and again. My eldest sister could not pronounce champorado when she was just 3 years old thus the reason for “Ado” then “Away” well they just couldn’t understand why hehe. The story is now being retold again and again for the amusement of my niece and nephews who have started to like champorado.

As a child I loved champorado but I usually pair it with salami. My sisters found me weird since they ate it with tuyo. I like pairing food especially if it’s sweet, I then pair it with something salty. One thing I also love when I eat champorado is when I still feel the grains of the sugar. I don’t mix it too well so that the sugar won’t be dissolved. Sometimes I eat the champorado with milk sometimes I like it without. I also sometimes like it cold compared to the steaming hot. And it’s definitely a must during rainy days when you wished you can just stay at home.

Lasang Pinoy 7 Round up by Chichajo