It's been 3 weeks since I've been back from my trip to the Philippines. I miss it a lot, I want to go back. Anyway, while we were there we had Chicken Sinigang. Now I've seen it made here and there but I just was never raised on it, my mother was a strict beef, shrimp or bangus (milk fish) Sinigang maker. NEVER CHICKEN! I don't know why, I'd have to ask her why.
I basically cook based on how my boys devour food, it's usually pretty easy--- anything works. I'm actually the picky one, is it really a surprise? So yesterday, I asked my husband if he would want some chicken sinigang and he ok'd it. Nostalgia then enters from the left stage door. I made it today and it just sent me back 9,000 miles away again. It's my new favorite, and it didn't even take as long of a wait as beef sinigang takes.
Please take note on my failed attempt at beautifying that radish. End result is mouthwateringly tangy though. Pretty sure that "mouthwateringly" isn't a word by the way.
On to the dessert-- Every time that time of the month strikes me, I usually always need chocolate--- chocolate cake to be specific. I bought a ready made cake due to laziness the other day but I was just not satisfied with it. They used yellow cake to begin with, totally buzz kill to the delish ganache that was on it. So today, I took matters into my own hands and dealt with the problem within my kitchen. Well, plus I was also testing out recipes for my son's upcoming 2nd birthday. this was our end result:
Now let me just put a disclaimer I haven't tasted the whole thing all together, but the separate parts I did take a bit of bites from have satisfied my needs. Oh, and quick tip, if you ever have creme fraiche in the fridge but your cake calls for sour cream, go on ahead and use it. It's actually better, it's much thicker and just has the proper amount of tang.
aggh! the 2nd pic doesn't work yet. dying to see what it looks like :)
ReplyDeleteyum. and i'll keep that sour cream thing in mind!
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