Just a short note to re-activate this blog - I know I've been less than assiduous in writing about the goings-on in these here parts. I promise to post more starting tomorrow; goodness knows I've got enough photos and a ton of non sequiturs to unload on this space, just haven't gotten around to doing it.
One thought I have tonight (or should I say, this very early morning) is about two of the loveliest words in the Filipino language. Lechon. Manok.
Yum.
I never thought that this common-place alternative to a fast-food take out would be the stuff of my gustatory longings. O, for an Andok's or Baliwag's or Sr. Pedro around the corner! With generous lashings of Mang Tomas spiked with sili and a big pile of achara, plus steaming hot kanin...hay. I also must admit that my favorite lechon manok side is... lechong liempo!!! Cholesterol heaven!!
OK sure, the local Jewel has those rotisserie chicken deals (a little overpriced for my taste, when I think of the $3 price tags back home), but it's not quite the same. I need the real McCoy, and darned if I don't take on the challenge while I'm here (especially since I discovered this lovely Asian grocery that carries all the familiar stuff, like Mang Tomas, Jufran, and yesss tanglad). After all, since I've been here, I've so far demystified my favorite comfort food, Luk Yuen halo-halo congee, Thai crispy catfish salad (with a twist), chicken curry in the absence of gata or yogurt, Yang Chow fried rice (hot dang, I've got it down to a T), Tom Cruise's carbonara, moussaka.... well, now you know what I've been doing when not studying.
So this short note didn't turn out to be so brief after all... but at least I got some sort of release. Will defrost the manok tonight, and post the 411 on the Andok-trination asap!
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