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Monday, July 26, 2021
DAVAO

Test kitchen in Polomolok

DAVAO. Scones. (Photo by Reuel John F. Lumawag)

Kapediaries

THERE is nothing much for me to do in Polomolok since I came home. I do not go out much and I prefer to stay at home to work or rest. I have a book with me that I read every now and then. If I am not reading, I am binge-watching some anime on Netflix.

However, one of the activities that I enjoy doing at home was experimenting in the kitchen. Unlike in Davao, where I am limited to my single induction cooker, my parents have a gas range. Also, my dad, who loves to cook and bake, has a pantry that is giving me lots of ideas on what I can make.

Cooking food and it coming out delicious just gave me this sense of happiness and fulfillment as I eat my creations. Here are some of the dishes I made that I am quite happy with:

Scones





A scone is this light pastry that is usually paired with tea and in my case, I pair it with coffee.

If my memory serves me right, my father got his scones recipes after a trip to Australia or New Zealand. My dad's recipe has cinnamon, cheese, and dates in it. Ever since I tried the scones he made, I have been bugging my father to teach me to make it. He finally agreed to teach me to bake scones last week.

Baking the scones was a labor of love. It took nearly an hour to make it but I was so happy that it came out delicious. The sweetness from the dates is what I love about our home recipe.

Pancakes



I don't make pancakes from scratch. I prefer to buy the pre-mixed pancake flour to save time. However, when I made my pancakes from scratch for the first time, I felt happy and fulfilled. I was smiling at how yummy the pancakes I made were. I was happy that my pancakes were fluffy too.

To make the pancakes, I used the recipe from allrecipes (www.allrecipes.com). It was a simple pancake recipe that I can use as a base for future experiments. After the success of my first try, I tried making banana pancakes. It came out fine but it was not as fluffy as the first one.

Soy Garlic Tofu



My mom has been ordering this special taho from one of her friends. Because they were also selling other soy products, I asked my mother if she can order me some tofu.

I was so excited when the tofu arrived. My mind was racing with ideas of what I can cook with it from baked tofu to mapo tofu. So far I made three experiments -- tofu in oyster sauce, a tocino version of tofu, and soy garlic tofu.

The tofu in oyster sauce was good. The tocino version of tofu, which I called "tofucino" was way too salty and lacked the sweetness.

The soy garlic tofu was my most successful one yet. It had a good balance between sweet, savory, and garlicky. It was one delicious spoonful after another.

Pastil Fried Rice



I think cooking fried rice is the easiest way I can experiment with food. It is a simple and fun dish to make. You check the fridge and see what leftover food or ingredients you can put in your fried rice. Since I came home, I have made humba fried rice, spam fried rice, and beef afritada fried rice.

However, my favorite had to be the simple yet flavorful pastil fried rice. Using Pastil Queen's spicy kagikit and a dash of sesame oil at the end, this was a fulfilling and delicious meal.

Photos by Reuel John F. Lumawag

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