Chef for a Day

I now have a new level of respect for chefs, cooks and especially for mothers and family members who prepare food for their families simply because they don’t get paid for doing so. I feel this way because I prepared all of my food today from scratch from breakfast to dinner. Although I learned to love cooking already, I must admit cooking all day was massively tiring. Now I understand why a lot of people and those who do not have time prefer eating out or ordering food because cooking takes a lot of time, effort and interest. Food establishments rip us off because of our laziness and lack of time.

By the way, I forced myself to learn how to cook because eating out here in the Netherlands is expensive. You need to fork out at least 15 to 20 euros for a good meal in a restaurant, not to mention that the choices of food and restaurants are not as diverse as it is in Manila. I also like to eat Filipino food and the nearest Filipino restaurant is in The Hague, which is too far. I have no choice but to prepare my own. Aside from economic reasons, cooking for myself also assures me that I am eating healthy and I am eating food made from fresh and high quality ingredients. Most importantly, I believe that is important for us to learn the skill in preparing one of our own very basic need, food. Everybody needs to eat.

For breakfast, I prepared pancakes and a cup of cappuccino. I used to buy pancake mixes but they are too expensive if you take a look at what it is actually made of.  The companies selling these mixes are making a lot from people who do not want to prepare them from scratch.

Homemade Pancakes and Cappuccino
20170428_102848-01
My fluffy pancake. I’m one proud kusinero!

I had leftover kalabasa and sitaw from last Sunday’s pinakbet so I decided to make them into ginataang kalabasa and sitaw with hipon.  I added two siling labuyos to spice it up.

Ingredients for Ginataang Kalabasa at Sitaw with Hipon
My own version of Ginataang Kalabasa at Sitaw with Hipon

For dinner, I prepared an Spaghetti Bolognese using an authentic Italian recipe.  I used wine which imparted its rich flavor and taste into the sauce after simmering for 2 hours. Note that the taste might not be favorable for many Pinoys who are used to sweet-style spaghetti.

Authentic Spaghetti Bolognese

To cap off the day, I already prepared my breakfast for tomorrow. My pandesal is already being proofed so I can have this widely popular Pinoy breakfast bread upon waking up.

Pandesal for tomorrow’s breakfast

It’s indeed a happy tummy for me today. Sarap!


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