If you live under the rock since the first lockdown (wherever you may be), the number of Covid cases is re-surging again due to some variants and some regulations getting eased up.
I am crossing the bridge towards this topic that many people are still arguing about. Some still think that Covid is just a figment of the imagination and that vaccines will alter something in your DNA. So many crazy ideas are sprouting everywhere, but one should look at what’s going on in India and other countries that are still going through such hardships to battle this virus and realize that this is alarmingly serious. Today is my own opinion only and not anybody else’s, and I want to share my experience when this virus almost got me.
I was off for a few days at work, and I took the opportunity to go to Éze – something that I have always wanted to do. And of all the time when I chose to visit, I decided to do it during the sweltering summer. For my trip to Éze, I will share with you my experience and perhaps leave some tips that may be helpful to you in the future.
Éze is known for its magnificent panoramic views of the Mediterranean sea. The town and its inhabitants are situated by the hills facing the beautiful blue sea. It has the best of both worlds, especially during summer. If you want to take a challenging hike up to the village, you can take the Nietzsche trail and experience the warm outdoors on the ascending trek; or if you want to cool down, the sea is just a few steps away from the train station.
Finally! After a few months of just thinking about it, I have baked another lemon pound cake – successfully! Haha. And I added some poppy seeds, too. So I am calling this recipe a Popping Lemon Poundcake. It doesn’t matter what it means in context; I find it catchy 😛
This is inspired by the Lemon Poppyseed Poundcake from my favorite site by Ella at the Home Cooking Adventure. You can find the recipe here. I love going to her page because she made it so easy, plus the videos had good music in them. It sets me in the mood of creating something on my own.
Ever since I moved out of the Philippines and started living abroad, I had difficulties getting the exact ingredients for the Filipino dishes that I want to cook every time I feel homesick. The taste is different when I don’t use Reno liver spread for my calderata. The adobo will taste different, as well, if it’s not the local brands for the soy sauce and vinegar.
And when it comes to the sinigang, it is different when it’s not kangkong or water spinach.
Sinigang is a soup characterized by its sour taste due to the tamarind mixed into it, or any other sour fruits (such as kamias, guava, unripe mango, etc.) or leaves as a souring agent. When I was in Thailand, they asked me to describe it, and I cannot think of any other easy way but say that it’s similar to tom yum, but without the red-chili spiciness or coconut milk in it.
Sinigang is typically cooked with pork. But the variety is endless, as there’s an option to use seafood like fish or shrimp or chicken, as well.
And since I’m away from home, I just used the sinigang powder mix I can buy in the Asian stores. Sometimes, there’s kangkong in the fridge, but it’s too expensive. My friend suggested using spinach instead, since it’s the one she uses anyway, and it’s cheaper.
This turned out so good. I bought the fish from the Pinoy store, where a pack of 8 cut pieces is priced at 4.99Eur. I only used 4 of them for this recipe, and I enjoyed it because the fish is fatty, and it adds flavor to the dish. The long Japanese eggplant is bought at the Indian store. I am fortunate to have a variety of stores in this part of France! 🙂 I only miss this recipe using long chili, which adds flavor, spice, and more aroma to this dish.
Ingredients: 1 pc eggplant (any will do), cut into medium-sized pieces 1 kl spinach 2 medium-sized tomatoes, cut into quarters 1/2 kl long beans, cut into medium sizes 1 pc white radish, sliced 1 white onion, sliced 4 pcs fish, sliced in a serving portion (or pork or shrimp, amount is whatever you desired) 1 pack sinigang mix pinch of salt 3-5 pcs long chili (if available)
Boil 5 cups of water in a pot. When it starts to simmer, add in the pork if you are using pork. Cook it first until it becomes so tender.
Once cooked and tender, add the onion, tomatoes and radish.If using fish as the meat, when the water starts to boil, add the fish along with the onion, tomatoes and radish.
Put the sinigang mix, too. Stir gently to mix it in the soup.
If you have long chili, add it in the pot after 5 minutes since you put the sinigang mix.
Once the radish is cooked, put the long beans, and cook for about 10 minutes.
Put in the spinach (or kangkong, if you have). This is the last and the easiest to cook, so turn off the heat. Season with salt or a teaspoon of fish sauce, and mix it gently. Cover the pot. The heat will help to cook it.
After a few minutes, this is now ready to serve!
I usually don’t put salt or fish sauce; I tend to forget about it. I love my sinigang sour, and it works for me most of the time. I leave it to you if you want to season it with salt or fish sauce to add a bit of salty flavor. How about you? Do you have a different way of cooking sinigang? Let me know, and maybe I can try that one, too! 🙂
Alexia Mendoza instantly knew Richard was within the area. For some reason, her senses would go overdrive, aware of his presence. She didn’t know why. The first time she learned about Lucas Reyes’ nephew, she took all the information she could get about the drug lord’s most trusted relative. She had to cover all bases to know how she would act in front of Lucas’s favorite nephew. If he were smart, she would know when to be careful not to blow her cover.