I was thinking about writing about food and cooking that is in comedic parallel to what Jamie Oliver is doing with his organic approach. This, mixed the kitchen liberties in experimenting that Michael Smith of the show Chef at Home presents. Locally, we grew up watching Del Monte Kitchenomics a mini-show/paid advert or infotainment inserted between gaps of Eat Bulaga with Nestor Daza. I call mine
De Lata Living with Dan Aguilar
sounds catchy and maybe, cancerous…
Our (me and my sisters) interest in the kitchen was influenced largely by our father’s natural kitchen savvy. As long as he was cooking, the food will always be great. He took pride with not just feeding people but giving them a palate experience with limited tools and ingredients. I thought early on that people can use the same ingredients and adhere to the same cooking procedures but they won’t have the same delicious result. My father would open up a can of corned beef and will whip it into something a bit more enjoyable. There’s always something extra, from monggo to fried rice.
My mom though, was more experimental. She is much bolder and likes using the best ingredients available. The results though, are as unique as fingerprints and snowflakes (no same dish that tastes the same). She never measures the portions but her gut feel usually hits within the range of amazing.
And that’s the objective of this section of the blog. About food, about alternatives, about memories associated with it. Truly, there are more than one way to enjoy the food we eat on the daily.
Poor Man’s Pochero
I posted awhile back on instagram a photo story about a story of how a plenitude of theatre actors from Barasoain Kalinangan was fed by a couple of cans of pork and beans, cabbage and strips of pork ( because you know that the pork and beans can won’t hold it’s part of the deal about having actual pork.
Basically I use 2 cans of pork and beans (320 g) for 6 people.
I sautè chopped onion in a saucepan and add pork. I use liempo that is periodically on sale from Rustan’s every Thursday. Wait for the pork to brown a little and add the pork and beans. Mix in the vegetables headed by a medium sized head of cabbage, baguio beans and carrots. From here, wait 8 minutes in medium fire and it’s done.
I use Ram pork and beans because they are 2 pesos cheaper. An amount they save for not having any TV ads with ridiculous claims about their product having pork.
Cabbage is a good source of Potassium and Vit. C and is a very good extender for a lot of other dishes.
danDAman 