food and photography!

All I cook are really depends on my mood and the availability of ingredients. I do search all the recipes at various Filipino dishes sites and if the ingredients is not available on my end, I do improvise. I would think it taste good than the original recipe? In the making of sweet and sour course there are different types of cook, in the searched were Filipino and Chinese dishes. They mostly used pineapple tidbits to add sweet and sour flavor but in improvisation I used lemon zest and honey. OHa! Also, they use green bell peppers and as an alternative I had Baguio beans and siling sigang.  The funny thing.. I don’t have cornstarch to mix in soy but rather use the MAYA hotcake cornstarch.. You must be thinking I may mess the Filipino recipe. It is actually the only way how you cook and how deliciously you prepare the food.

I may say mine is better than my mom’s and dad’s sweet and sour cook, it is much better than the restaurants I have been. Being a cook is not following the recipe but, it is about making another recipe and taste. I am super proud!