#pinoycooking

I was feeling so hot and unwell last night after chowing down on sugar and carbs. I needed to recover, so here's a boring (but substantial) meal for breakfast. Just plain omelette, plain oatmeal, and leftover jackfruit curry (langka in Tagalog.) And water, of course.

Clan grilling groupfie

Here I am grilling the Kapampangan dish of “sisig” while my uncle, brother and cousin look on in our home in Marikina City. Aside from my pyromanic tendencies, my exhibition of my culinary interests led to my father to transfer the title and role as “Lord of the Grill” in our home by the late 1980s. I held that position until I quit eating pork in 1999.

My maternal clan of the Tañedo are of the Kapampangan ethnicity, a people who are supposedly known for their culinary prowess. Hence, I take our regional cuisine seriously and refuse to call the fried concoction with egg and mayonnaise they serve in most restaurants as “sisig”. And as much as possible, I would refrain from dining that swill, during my pork-eating days.

Aside from grilled dishes, I have created my own recipes that I have served to my family and on special occasions.