Of sinangag and The Ways Of The Kitchen…
Saturday, June 24th, 2006I'm planning to hit 10 + pages of these random "OMGs" to ensue. It just sucks that my blog over at Friendster isn't THAT easy to edit, or whatever. It always makes my PC hang. Oh well.
I made the PERFECT sinangag a while ago. It was a little sticky, but what the heck. It was EDIBLE! :D we had mussels with corn and malunggay leaves for lunch, then we had yellowfin tuna pinangat for dinner + the sinangag. I always wanted to make sinangag the way my mom makes it, and it happened a while ago. You could say that I'm a sinangag freak just like the other members of my family are. 
I've learned the best way to cook sinangag is on a teflon coated pan, like the way they do in those dozens of mixed Chinese fried rice-in-a-box kiosks we see in the malls nowadays. It doesn't stick to the pan or anything, and best of all, the rice doesn't get burnt.The only thing left to learn in my learning repertoire or whatever in cooking is learning how to cook chicken curry. I'd probably die a happy woman after that. XD
