Wednesday, August 12, 2009

raiding the ref

Last night, I cooked something unexpectedly very good.

The pork belly was simply seasoned with salt, pepper and calamansi, and then fried. The skin was left on.

The veggies were kangkong (water spinach) lightly sauteed with garlic, onions, soy sauce, white vinegar and a little bagoong (shrimp paste). I had some red bell pepper in the ref, so I threw those in. The dish turned out quite dry-- not swimming in oil or sauce. The kangkong was still crisp and green.

After I put it on the table, I took some photos. And then it was gone.

It was like a dream. I barely remember eating it. One minute, my plate was full. After what seemed like mere seconds, I looked down and everything had disappeared.

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