What's the occasion? I asked last Sunday when a galore of "occasional" food greeted me for (my late) lunch. The combination of such dishes cooked during special occasions made me wonder that it was not just any ordinary Sunday. Though at times, we have them during the usual Sunday luncheon but not together. So even though I finished my photo session and was halfway through this sumptuous lunch, I still haven't figured it out.
A big bowl of kadyos which turned out to be not the usual KBL (kadyos, baboy and langka) but just KBP (kadyos, baboy and papaya) but it was still as good. The papaya was just of the right for cooking - not too raw or ripe. The pork was soft but with consirable resistece on every bite. The kadyos provided a certain flavour that makes it different from the usual pork nilaga dishes and the kamote tops - the greens and texture. A weird kadyos combo to most but still tasted good.
A large pan of valenciana,the best I have eaten in a long while. With plenty of the meat toppings I love - pork, liver and chinese sausage plus green peas, raisins and bell peppers. The sticky rice just turned out right too - not over nor under done. The valenciana had the right flavour and combination of toppings that that alone would have solved my Sunday gastronomy.
A plateful of pancit sotanghon (though not made with my favorite brand - Marca Pato) and a big batch of fried lumpia. The were a lot of toppings that I just played blind over how dry the sotanghon noodles were. The fried lumpia tasted different for it was vegetarian lumpia they said. But with the spiced vinegar dip, it didn't matter what it was filled with.
And lastly a big tray of iced boxed cake. With just a can of fruit cocktail and graham crackers as base (from the usual broas or lady fingers), it was still the perfect finale for a Sunday lunch. Not to sweet, just right.
A large pan of valenciana,the best I have eaten in a long while. With plenty of the meat toppings I love - pork, liver and chinese sausage plus green peas, raisins and bell peppers. The sticky rice just turned out right too - not over nor under done. The valenciana had the right flavour and combination of toppings that that alone would have solved my Sunday gastronomy.
A plateful of pancit sotanghon (though not made with my favorite brand - Marca Pato) and a big batch of fried lumpia. The were a lot of toppings that I just played blind over how dry the sotanghon noodles were. The fried lumpia tasted different for it was vegetarian lumpia they said. But with the spiced vinegar dip, it didn't matter what it was filled with.
And lastly a big tray of iced boxed cake. With just a can of fruit cocktail and graham crackers as base (from the usual broas or lady fingers), it was still the perfect finale for a Sunday lunch. Not to sweet, just right.
After I had my last forkful of the dessert, my six year old nephew rushed by my side, gave me some karate moves that hit my arm and legs - dismayed that I never left him any. So after much prodding, I got him a slice of the cake plus a glass of water (despite his protests of wanting a soda plus more karate moves). The joys (and aches) of being the only "apo" from both sides of the family. That's when I remembered, it was actually Grandparent's Day.