Filipino Cooking 101

One of my New Year's Resolutions was to learn 5 new cooking recipes, where one of them had to be Filipino. So far, I've learned 3 new ones this year and they all have been Filipino dishes.

My first dish was Pancit Canton (the Filipino chow mein). I added too much broth the first time, and realized it right away when the noodles cooked really fast. So I started spooning out broth like a boat taking on water. I need to cut the mushrooms better, and maybe add either shrimp or Chinese sausage the next time around. I give it a 6 out of 10, a modest score to improve upon.

The second dish attempted was Pinacbet (a vegetable medley with pork - optional). The recipe called for bittermelon, and I almost put it in until I tasted it on the side. Holy bitter, Batman. I also didn't know you had to remove the inner core of seeds and pulp. I think I can do without the bittermelon. I might have had too many vegetables the first time around because it was a bit watery, thus came out a bit bland. Not sure how to improve this dish, but I'm sure it'll taste better the next time around. First attempt score, 5 out of 10.

Yesterday I cooked Ginataang Alimasag (crab in coconut milk sauce). This I knew I couldn't get wrong in making. Though I wasn't sure if I should pre-cook the pre-cooked crab. Turns out my instinct was right, and didn't need to. 3rd dish was a charm. 9 out of 10 because nobody's perfect.

Also included in my Filipino cooking arsenal from the past are Arroz Caldo (rice chicken soup) and Chicken Adobo. Both dishes still need some work, but at least I know how to make them. I always ask my mom the secret to cooking, but never get a straight answer because it just comes naturally. Sometimes doing something routine can feel like no secret at all. So I guess I'll just keep practicing my timing and measurements, and maybe one day I'll be a step closer to having a secret of my own.

Anyone hungry? Cause I need a victim to get a real opinion of my cooking.