Not Quite There Yet
February 28, 2012 § 5 Comments
Exhausting weekend. No, I have not moved yet but my paintings and most of my furniture has though. I spent most of last Saturday general cleaning and planning which wall the paintings go.
“Tama na ba ma’am, Is this alright? “Baba pa, taas pa, medyo kanan pa, lower, higher, a little more to the right…” – an example of the weekend I had with the workers.
The grease trap under the kitchen sink leaked, flooding the kitchen. The drain in the balcony is clogged, the range hood doesn’t have a socket nearby, the lights are not bright enough… problems one wouldn’t know or notice until one is about to move in, I reckon. It was so exhausting but satisfying at the end of the day. Seeing that I’m almost there make me jump for joy.
While the recent purchases are settled in their own little corner in my new flat, there are the existing things that I own that needs to move with me. That is no doubt, stressing me out. Imagine the packing and the unpacking.
I’ve weeded out stuff that I don’t need over the past months. I’ve sold some, given away many and ate at home so much. Truth to tell, I’ve stopped stocking up on food. I’ve been consuming stuff from the freezer and the cupboard (which would mainly be canned and bottled products). The less you have, the less you’ll need to transfer, yes? I’ve made some progress… I’ve consumed the last of my canned tuna and with it I made a quick lunch just to get us by.
Tuna with Fried Kesong Puti
I used this recipe sans the arugula and mushrooms.
You will need:
- 1 can tuna in Olive Oil
- ½ a tablespoon capers, slightly crushed
- A dash chili flakes (optional)
- A few strands fresh dill, (I snip it with a scissor)
- Any bread will do; I used English Muffins but Ciabatta or sliced baguette will do just fine.
- Kesong Puti (Filipino fresh cheese), sliced
What you do:
- Sauté the capers with a bit of oil from the can until it start to crisp.
- Stir in the tuna with half of the oil from the can, adding more depending on your preference (I like mine drier).
- Add the dill and let it simmer for a minute. Season with chili flakes, salt and freshly cracked pepper.
- Meanwhile, pan-fry the sliced cheese in hot oil until golden brown.
- Spread tuna mixture on your choice of bread and top with the fried kesong puti.
Enjoy! And being a new member of the Kulinarya Cooking Club (yay!), I was inspired to fuse in a Filipino ingredient on this dish. It has inspired me too to learn to cook more Filipino dishes. In my attempt to whip up new dishes, I’ve neglected our own native dishes along the way. So here’s to more Filipino (inspired) dishes on this blog. 🙂