I do! Obvious ba? LOL!
I come from a family of 5 and i think it’s already moderately big. As the eldest, I learned to cook rice at a very young age. I cooked my first “biko” or sweet sticky rice when i was 11 years old and i earned some hittings from mom because she said, “the coconut milk is not well cooked.” Ay malay ko ba! Akala ko when the coconut milk boils, after sometime, I would put in the sticky rice. hehehehe
Since then, I love to cook. I don’t cook like a professional chef in the restaurant but i can cook very well simple dishes that would make someone full beyond his/her head! (it’s exaggeration but that’s what my family feels when i cooked something special). My specialty are vegetables dishes and semi-vegetarian dishes. Can cook several meat dishes too that i can prepare for simple party for my friends or family.
Some women loves to cook but they don’t eat what they cook. One thing with me and my cooking is that — i eat what i cook. hehehe. Makita talaga sa katawan! Especially now that I am stuck at home, I am in a situation that calls for me to cook when mom is tired or when cousins are not yet home — so i cook And i eat my cooking!
For dinner this evening, we had Ginataang Kalabasa (Squashh cooked in coconut milk). It was yummy and Dimple enjoyed it to the max.
Ingredients:
Half kilo squash
2 cups coconut milk (1st washing & 2nd washing)
1 stalk Tanglad (lemon grass)
2 finger long thinly sliced ginger (mashed)
Leafy vegetable (malunggay)
Salt to taste
Directions:
For grated coconut: put a glass of warm water and squeezed the milk out of the grated coconut. (that is your first washing). Then strain the pure mixture with a strainer. Then add another 2 glasses of warm water and squeezed it to the max for the “2nd round of washed coconut milk”.
Placed the squash, ginger, and lemon grass in a kettle with 2 glasses of water. Cover to boil.
Two minutes after boiling, pour in the “2nd washing” of coconut milk. Cover to continue cooking the squash.
Check the squash after sometime if it is moderately soft, then add the “1st washing” of coconut milk. Cover to simmer.
Add the leaves (malunggay or saluyot)
Bring to a quick boil.
Season with salt.
Remove from heat.
Serve hot.
Best served with hot or newly cooked grain rice or corn rice. (But i prefer cold left-over rice).
If you like the taste of dried fish, you can use big head of dried fish and let it boil with the squash.






















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