There are quite a few food related stories from my childhood and later years that are long forgotten yet have remained firmly embedded in my memory. There was a time I tried making pork adobo in Japan which turned out either too sour or too black (too much soy sauce). I was asked by my mother to do it and I had no choice.
Me: (Putting all the ingredients together) Too sour…
3 minutes later
Me: too black. What the heck!
Mother: Ah. The familiar smell!
Me: (tried to fix it)
At the dinner table
Relatives: So this is what you call Philippine made adobo!
(while munching)
Great. They really had no idea. J
Also, fiestas and reunions in my town were always a gastronomic grandeur.
Aunt: Why don’t you eat?
Me: I am eating.
Aunt: Why don’t you try this pancit?
Me with mouth full: OK. Thanks.
Ten minutes later
Aunt: Try more of these! Have some more of the pancit!
Eat, eat, Eaaaaaaaat!
And so it goes on and on.
Well, all these memories of food indulgence were fuzzy but one particular incident became clear to me recently one Sunday afternoon after I went grocery shopping and found in a shelf a can of bagoong. It’s been a while since I’ve eaten good old bagoong. So I took one in a jiffy and went straight home. I opened the can, took a sniff and then memories came flooding in.
Needless to say, bagoong is the main ingredient in my story.
It was one fine lazy lunch time where I mistakenly took bagoong for a corned beef. I took a heap, dumped it in my plate and tadaaa!! Too late! I could see the dour expression on everybody’s faces. Such a ridiculous act. I felt crumbling into pieces and wished right then and there the earth would open up and devour me. To make the story short, I was forced to finish all that was in my plate. Didn’t our parents suppose to teach that?
But then, I don’t get to hate bagoong. In fact, I am craving for it. I crave it with green mangoes. I love smothering it with my kare kare. I’m sure a lot would induce a pavlovian drool after reading this. Some would twitch at the smell of it but I would always love its aroma. Just think of these tiny shrimps with little feet wearing a week long dirty socks parading around in their old nikes on a sweltering April noon. But of course in a good delicious way.
As I got older, I learned to enjoy bagoong in mini doses. I learned my lesson in a delightful palatable way.
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