Chef Asereth

It’s official the cooking bug has bitten me again.

For the past couple of weeks I’ve been cooking for my family and whatnots during weekends. Nothing ostentatious but modesty aside quite scrumptious. So much so that apparently, now they expect me do it regularly. For someone who is undomesticated like me, I can’t help but be proud. =o)

But of course, our helper in the house assists me during my foray in the kitchen. She cleans up after me — you should the mess I make afterwards….hehehe.. But most importantly, she tells when my viand is already cooked. For the life of me, I really can’t tell when the meat, fish or veggies are already edible enough to eat. This part of the (cooking) science really eludes me. Toink!

Even though I’ve had my hits and misses, I do have my “bestsellers”. There’s my steamed asparagus wrapped in bacon (much requested); grilled steak (how can you go wrong with that?); parmesan-crusted dory (quoting my sister: “sarap papakin“); garlic tilapia (light but tasty); tuna pesto pasta (all-time fave) and my beef broccoli mushroom in oyster sauce (which is quite delectable if I do say so myself).

My mom has been prodding me to cook something mainstream like adobo or sinigang but where’s the fun in that? Instead, I’m taking up the challenge someone presented me: to cook —-something I cannot taste or eat — shrimp! (I’m allergic). Hmmm….. Do I cook nilasing na hipon, garlic buttered shrimp, chili shrimp or just plain tempura? Watyatink, Bubba?