Once I was asked what was my favorite subject during my college days,
I answered in haste that I loved all my culinary subjects, those of managerial aspects (except accounting) and of course, History 3, (The Life and Writings of Jose Rizal).
"What particular culinary subjects?" they asked.
Just to be precised, its HRM3 (Introduction to Culinary Arts), HRM4 (Baking and Pastry Arts), HRM10 (International Cuisine: Asian), HRM15 (International Cuisine: European).
Why they asked.
Because in the culinaria, there is a vast knowledge just waiting to be discovered and to be learned. There is more to it than being a chef and of cooking what is written in that recipe. That's what I loved the most.
So if many of them asked why I don't I pursue a career as a chef,
well, I want to learn more of Food than to pursue it as a career,
In the culinaria, I learned what is the difference between a lugaw, arroz caldo and goto.....
Pinoys love this especially when the savory flavors of the porrridge is really2 scrumptious.
To the point where the broth excels more than the rice it self,
rice porridge s simply cooking rice on a broth, only the difference is that you cook it not the stiff kind but like sinigang, malapot, or kung sa iba, malabnaw....
oh siya wag na nteng patagalin pa,
lugaw or in English, "rice porridge" is just plain, just plain okay???
|Lugaw With Egg|
|Lugaw with Tofu|
Arroz Caldo on the other hand, is lugaw na nilagyan na ng manok
Goto is lugaw na nilagyan ng pork or laman-loob,
And one last thing,
congee is the Chinese term for this Rice Porridge is of the English term,
And of course, it is best served with Calamansi, Spring Onions, and toasted garlic,
some prefer to put soy sauce pa, hehe (isa na ako dun, hehe)
Maikli lang muna ang klase ngayon, hehe
next time na ulit hehe
from the Yee,
to the HAW!!!!!