of fish and food

So there I was in my condo, staring at my open freezer and thinking, What the hell am I gonna do with this bangus??  

After the unbelievably hectic week I had in Pangasinan during the Bangus Festival some two weeks ago, one of the Regional Sales representatives gifted me with Dagupan's famous milkfish, the bonoan.  "Puwede mo 'yan ihawin o prituhin."  Ihawin?  Prituhin???  I couldn't even cook a decent omelet let alone marinade a milkfish!  Puwede bang i-microwave ‘yan?  I almost laughed out loud thinking it would be another addition to my list of culinary fiascos if I decide cook that bangus on my own.

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I remember a few months back, I interviewed Chef Pablo Logro, the first Filipino to be promoted as Executive Chef in the country.  He worked as Head Chef for the Sultan of Oman for ten years before deciding that, really, there’s no place like home.  When I told him of all my disastrous attempts in the kitchen, he offered to give me free cooking lessons.  I was so tempted to jump at the chance.  But when I tasted some of his specialties, I felt deep down at the very bottom of my heart, that I’m not meant to cook.  ‘Coz I’d rather eat and leave the cooking to the experts! Haha!

But while I do admire Chef Pablo for his culinary expertise, I do know someone who can give him a run for his money…. “CHEF” PETER!

For the longest time, I’ve been hearing tales about his famous pasta but we usually meet up during gimmicks or BMR gigs so he never had much chance to cook for me.  

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I stared at the bangus resting in my freezer for a couple of minutes more wondering if I should actually give cooking another try.  Then I heard something go “toot!” and I looked around the kitchen.  It was the microwave telling me my pre-cooked pasta’s ready.  I laughed and shut my freezer close.  Naaah.  Better do the bangus some justice and just stick to eating. :p