4 (Sun) January 2015
Grilled Shrimp & Olives with Couscous in Tomato Sauce
in my apartment
-Ermita, Manila, Metro Manila, Philippines-
When CAL packed up and left last week, I was honored and grateful that she presented me with a bag full of unused/leftover ingredients from her pantry, most of which she’d purchased at home in Spain and brought here to prepare at her famous dinner parties. She knows how much I’ve appreciated her cooking and come to adore Spanish cuisine in general. I will do my best to make her proud, even if my creations aren’t entirely authentic/traditional.
About the Neoguri, she brought in a pack one day to work (acquired during a mission to Korea) (reasons unknown) and asked me how to make it. At first, I was confused by the question, thinking maybe that she was asking me how the product had been manufactured; but she didn’t know how much water to add or whether other ingredients needed to be added and in what order, etc. Funny that something so obvious to people who’ve grown up with instant noodles in Asia could be confounding to a person, even an excellent cook, from another part of the world.
(See also FOOD GLOSSARY)