We decided to invite our friends from the Laguna to dinner to return the favor of our last meal together. This time, it was going to be my menu and my treat to them. Our hostel mother brought me to the market and helped supply the food for the feast to be. This was an incredible place to be.
All of the stalls had fresh and bright produce, some of which I have never seen before. There were three different types of cabbage, two types of ginger and 30 different leafy greens. To say the least, there were not enough options.
We finally lug all of the produce back home and it's show time. As it turns out with most hostel cooking, utensils and equipment are scarce. So, it was time to improvise. I only had one wok and one pot for pasta. After the linguini was cooked, I mixed my Thai pomodoro into the same pot back with the paste. It was 3 pounds of saucy glory with chicken.
In the wok, I stir fried carrots with mustard greens and kefir leaves, baby corn with Chinese broccoli and oyster sauce and Napa cabbage with mushrooms and mung bean curry. It turned out to be a success but definitely reminded me about how to be resourceful with minimal everything around me. It reminded me to always look for another angle.
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