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| My Little Kitchen Helper: Mixing the Buko Salad with Exaggerated Cream |
I started cooking when I was in fifth grade. My mom was at the office and I needed to cook for me and my younger brother. Since I was rushing to go back to school for the school paper meeting, I scoured our fridge to check on what's available and I saw togue (mongo sprouts). I sauteed it. It has almost-burnt garlic, almost-raw onion and a sugary taste. You can't blame me, I didn't know how to use condiments then. But from that experience, I knew that cooking will always be a part of my life. Okay, no more nostalgic stories. Let me share with you the product of my recent post. Note: We are not members of the Catholic Church, thus the existence of pork.
