I'm posting here some more of my dabbles in the kitchen. These are just a couple of dishes that I've served at home.

First up are the dinaing na bangus that my mom made me take home when we visited Bulacan. These were given to me still raw but already seasoned so I stored it in the fridge and just took it out when we run out of food to eat. He he. I prepared this when it had been raining hard here in Manila. I'd fried the bangus, chopped some ripe tomatoes that had been in the ref for some time already as edible "garnish" :P Paired this with some salted eggs and a spicy vinegar dip - Yum! Bring on the rice and kamayan na! :)

Next is the roasted pork loin. I've seasoned the meat with some olive oil, thyme, salt and lotsa cracked pepper. After marinating it for about 20-30 minutes, I've pan roasted about a kilo of pork loin. Once browned, it added some water and let it cook til it's tender.

This was a very versatile dish since I could store the meat in the fridge then use them later to make sandwiches and other dishes. One thing I did was slice the meat, re-heat them and made gravy out of the stock. Turned out pretty ok. When the last of the roast pork was gone, hubby was asking me if we still have them. Nasarapan ata so I'd probably cook another batch in a few weeks :)

Last are some tortas. Myke had been constantly reminding me of the leftovers in the fridge. Leftovers in amounts that wouldn't be enough for a dish for two if served singly. So I browsed thru Market Man's and Connie's site looking for inspiration.

I gave making torta a try. Sauteed some lean ground pork, chopped shrimps (that were supposedly pang-sahog sa gulay but had been inadvertedly set aside), potatoes, carrots and green onions. So far, so good. But when I tried making a pan-sized torta, I finally proved that I needed more practice it turning over (by using a plate) because it became several torta wedges. So for the next batch, I used egg rings to mould my tortas in and.. success :) Round tortas perfect for single servings. They also remind me of crab cakes :) So for now, I'd probably resort to our egg rings again the next time I make tortas while I practice my torta-flipping skills. He he.