Yesterday (Jan. 17, 09), I cooked adobong sitaw and a bonus of repolyong may itlog (thanks to Jhen for the repolyo recipe that I just copied)...
The cooking thing was a promise to two of my friends so yesterday was the most opprtune time to do so... I haven't cook for 10 months already and I do not know if I still know how to do the sitaw thing...
While prepariing the ingredients, there was some nervousness that I have felt because I really don't know what will be the result. As I continue preparing, I just thought of those people I am cooking for and the other purpose of letting Reynold Josol to appreciate vegetables...
During the cooking period, I just enjoyed preparing and being a basketball player I was so intense preparing two dish in one time like playing the last two minutes of a close ball game...
Today, we also ate some of the leftovers of yesterday's sitaw... I received good comments about the dish that I've cooked. Personally, I beleive, it was the best adobong sitaw I've ever made. I just want to improve in every aspect, even in cooking (which is not really my forte)...
The secret of that adobong sitaw is not the pepper, not the vinegar, not the soy, not the sitaw, not the onion and garlics, not even the mama sita's oyster sauce that I've added...
The real secret:
I do it for the people...
There's nothing special on the sitaw but the PEOPLE who tasted the food are SPECIAL...
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