I learned my basic knowledge on cooking from my mother. She started to take me to the wet market to buy ingredients for our meals when I was around 10 years old. She taught me how to choose fresh meat or fish and even fruits and vegetables. My mom is not the type who haggles for merchandise, what’s important for her is the freshness and the quality of the things we buy. I am not good in buying goods from Divisoria or tiangge because of my mom's influence, instead of getting the merchandise cheaper, I usually end up paying more.
If I'm not busy with my studies she would asked me to help her in the kitchen. She first taught me to prepare ingredients; slicing and paring vegetables. She patiently explained to me that one of the secrets of delicious cooking is in the sautéing; many of the viands we cooked (that’s the tagalog way) start from sautéing. “Always make the garlic a little brown (do not roast it unless you’re using it as topping for congee or other soups); when the onion is translucent in color, that’s the time you should add the tomatoes; cook the tomatoes thoroughly until you squeeze all the juices; put the ginger first in sautéing before the garlic (when the ingredients has ginger on it).” That’s some of her tips in sautéing.
I started to teach my son, Aldrin, to cook when he was 11 years old. Even though he is a boy, he should still learn to cook or prepare meals. I told him that time will come that he will live away from us or he will have his own family, and he will definitely use this cooking knowledge. I explained to him that helping his wife (when he’s married already), will not lessen his masculinity. I didn’t get a hard time teaching him because he is a great fan of “Iron Chef” and one of his dreams is to become a chef. I also know that he got his inspiration from me because he always sees me enjoying my cooking and baking.
Since he is a little busy nowadays because of his graduation practices, I instructed him to make this easy sandwich spread. It’s a no-cooking recipe. He loves tuna spread very much that’s why I chose this as my entry to our LP8 which is hosted by pretty Iska of Edible Experiments.
1 pack mayonnaise or mayo magic
1 small can tuna flakes in oil
salt to taste
Drain the tuna, mix all the ingredients in a bowl.