web analytics

After Party Food

by Simon on February 9, 2009

I always feel a sense of disappointment when I miss out on a good food opportunity. Especially one that brings together friends and the promise of good, home cooked food made from the heart. It stings that little bit more that it was for a friend’s birthday party. That it was missed due to work. On a Saturday. Evening.

Despite the lament of loss that I’ll no longer languish over, and despite my absence when I said that I would be there, he was generous enough to bring some of the party left overs to work just so I wouldn’t miss out. The most exciting thing was that it was Filipino food, something that I’ve not really experienced before.

As a tribute to a generous friend, my first post at the <3 of food will be about the three dishes that I’d received. I hope this does your mother’s food justice.

This was meant to look like a bird’s nest…

Pancit
I was a little taken a back at first when I’d opened the container. The aroma had a certain sour edge to it that initially gave me the impression that it had either turned to the dark side or was a fair way along that path. The investigation into the origin of the smell uncovered soft egg noodles, succulent pieces of pork, baby prawns, green beans and small slivers of something I was unable to identify. The source of the questionable scent ended up being segments of fish balls, whose taste in no way reflected its aroma.

Yes, I did actually eat it.

My curious nature, and faith that my friend was not the kind to seek out sadistic revenge for a no show at the 11th hour had overuled my otherwise trustworthy instincts. The pancit was nice and there was no ahh… discomfort the next day.

Don’t even ask what this is meant to look like…

Bicol Express
I’d had a mental double-take when I first heard the name.

ME
(mental double-take)

Express?

GENEROUS FRIEND

Yes, Bicol Express.

This dish of minced pork, coconut milk, prawn paste, chilis and other spices was apparently named after a train service between Paco station and Bicol. It’s moist, meaty and very moreish.

I may not be a food stylist but I know what I like.

Adobo
The name of this marvelous dish is also the process used to make it. Pork belly is browned and then simmered in a marinade of soy sauce, vinegar, garlic, bay leaf and black peppercorns until the meat is tender, while the fat and skin soften to a gelatenous consistency that just melts in the mouth. Oh the colagen! Certainly my favourite of the trio.

I’d heard that this was only a fraction of the food at the party, and that I’d also missed out on the hallowed hues of halo-halo.

Oh well, perhaps next year…

Related Posts with Thumbnails

{ 3 comments… read them below or add one }