Friday, February 29, 2008

The only dish that I know how to cook prior to my being married was, umm…..nothing! My mama is a great cook but I was never interested in the cooking part: only in the eating part. My in-laws had this terrible notion that I was a superb cook. Blame the misconception on my cousin Minerva. Now, Minerva she was the cook, baker, gourmand in the Taytay side clan. Having tasted Minerva’s dishes, my in-laws thought the cooking gene was in me. Wrong-O!

I was first submitted to the test one rainy-lazy-Sunday afternoon. I was asked to cook champorado or chocolate porridge. My in-laws, (father-mother-sisters-brothers-nephews-transient relatives) were all on the living room watching television.

Let’s have a taste of Lena’s champorado. I bet that would taste terrific” father-in-law said. Crap! How do you cook freaking champorado? Think! Think! I pulled aside Enya (the oldest maid in the lot). I authoritatively told her to prepare the rice and chocolate powder. “Use the PX”, I said. PX is short cut for Post Exchange, or imported items from US bases purchased and sold by relations of US service men. Until 1991, there were US Naval Stations in Sangley Point, Subic and Angeles City.
Back to champorado.

“How much malagkit and how much dinorado?”. Huh? What are those? Oh, different kinds of rice. I nonchalantly said 50/50. This (50/50) has got to be the safest-ever proportion. If PHI is for art and architecture, 50/50 is for monetary shares, illegal transactions, division of labor, and proportion for malagkit and dinorado in champorado.

How much coco powder shall I add?” Dang! Enya.

“How much do you usually put?”

“Half cup”.

“OK then. I’ll adjust the taste later”.

“What about sugar?”

“Let then be the one to add sugar when the champorado is served.”

While the glutinous and dinorado rice, plus the PX coco were happily cooking, I sort of hovered about the kitchen looking busy and knowledgeable. My unsuspecting in-laws, up to this time have not suspected that that afternoon was the first time I “cooked” champorado.

Lesson learned: You can just about bluff your way out of sticky situations.
Key Ingredients: presence of mind, belief in one’s self, a touch of theatrics

Now, I still bluff my way in the kitchen.
picture courtesy of : Kitchen Cow


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Reactions:
Posted by desperateblogger On 2/29/2008 04:30:00 PM 5 comments

5 comments:

  1. Hahaha....

    Buti na lang ako walang in-law to impress. But I have friends back home who thought [yep, proved them wrong right away] that I am a good cook because I am from Pampanga. Hello?? It's not like I was born holding a ladle no...hehe..

    Just passing by here kasi alam kong there is some good reads here...

    Enjoy the weekend..

    Juliana

    ReplyDelete
  2. lol - I'm the SAME WAY! I was never very passionate about cooking, but I have finally had to learn since moving away from San Diego.

    There simply are no Filipino Restaurants here. :(

    But I'm with ya, girl. I might bluff my way thru Sinigang tomorrow. :)

    ReplyDelete
  3. Hi, Lena! Thank you for dropping by in my chatbox. I enjoyed reading this post he he... So how did it turn out? ;D

    ReplyDelete
  4. juliana, do you know that "people" conclude that since one is "probinsyana" one cooks superbly?

    dette, hang on. as long as you know how to bluff no one will notice tour sinigang taste like nilaga.

    choc mint girl, you know as i look back at that champorado meal, i remember now that everyone kept on adding sugar...

    ReplyDelete
  5. Hello there.. I really enjoyed reading this post..

    ReplyDelete

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