A Scientist in the Kitchen

Today I celebrate my first year in Gen San. Well, not really a year if you count the number of days I stayed here in the past year.  But it’s the day I started work as a corn breeder.

So many things to learn, not only about breeding, agriculture, but also many I learned about myself. I met a lot of new friends here, and also realized how important the old friendships I had all these years. I finished my PhD after many years of toil, the last few years making me want to quit the game. Still, love of science prevailed. And the inspiration that my work is important for farmers not only in the Philippines. It was a big leap of faith to decide to live here. I miss my family and friends. I miss cooking for my family and friends. Happy though, that I met a lot of wonderful friends here in GenSan.

I can not say how long I will stay here. Perhaps there maybe other reasons for me to stay. Still, I will embrace what life in GenSan has to offer. This is home for now.

As for blogging and cooking, I still cook. I still keep on telling myself I should start again writing posts. I’m still at it, though sporadic. Hopefully, my blogging groove comes back. Anyway, not only work is keeping me busy. I got myself a new companion, a black Labrador retriever who doesn’t have a name yet.

Isn’t she a beauty?

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One of my cooking obsession is to master the art of cooking crepes. Then from crepes to crepe cakes which I finally started to make this week. I could use some help with the filling though. In time for the bloggers’ lunch at home I made this crepe cake with vanilla creme filling. It’s luscious and creamy and something I’ve set on perfecting.

Photo courtesy of Orman

What do you know, Yummy magazine online featured A Scientist in the Kitchen as one of The Year’s 10 Best Local Food Blogs!

The site features a short email interview, and you can find out the reason for this blog’s name. This is really a lovely surprise, being recognized by others from what it started just a means of expressing my love for cooking. Thanks to you, my dear readers, for encouraging me to continue this blog. Here’s hoping I would be able to cook for one day.

I have been eating a lot of tuna (salpicao, burger steak or teriyaki) lately, ignoring the smaller fishes sold in the market. However, when I saw this fish called “barilison” (means similar to bariles –> tuna in Tagalog), I knew one particular dish to cook it with!

Barilison are smaller versions of the tuna, but incredibly meaty as well. They a re similar to what we call “tulingan” back in Luzon. Tulingan is always cooked sinaing, steamed in kamias or bilimbi, acquiring a sour-salty tasty a fter cooking. Pair with steamed rice and diced tomatoes, and you’ve got a perfect meal.  In my case, I couldn’t get any kamias so I settled for tamarind which also work well.

Clean the fish and pat dry. Slice lengthwise to the bone and add a little salt. Do the same to the other side. With the palm of your hands, press the fish to flatten at both sides. Do the same to the rest of the fish. In a claypot, place a layer of tamarind then add the fish. Add another layer of tamarind and fish, putting several layers depending on the amount you are cooking. End with a layer of tamarind. Add water till half-ful. Cook on high till it starts to boil then lower fire to let it simmer at least 30 minutes.

Best served with rice and chopped tomatoes. You can eat this directly, or like what I do, I pan fry till fish is golden brown. Reserve the sauce as dipping sauce for the fried fish.