The weekend that everyone is waiting for relaxation, but other people still have jobs over the weekend. Anybody can do what they want on the weekends, go where they want. Others prefer to stay at home doing housework, taking care of children, and bonding with children and families for working dads and working moms. A special weekend to spend quality time with their families.
For this weekend, I'll share with you what I've done😊
On weekends, I went to the house where I used to visit.
I saw the vegetables on the table when I got here, and I knew they'd be cooking Utan Bisaya, Utan Bisaya a dish with lots of vegetables which are the vegetables that the people of Cebu are looking for, and which they love to eat. There are many ingredients such as Malungay (Moringa Leaves), Okra (Lady's Fingers), Sitaw (String Beans), Talong (Eggplant), Sweet White Corn, Alugbati (Green Malabar Spinach), Kalabasa (Squash), White Ube, Patola (Sponge gourd), Gabi (Taro) , and the ingredients that add flavor the Tulingan fried fish (Mackerel tuna)
I've volunteered to help with the preparation of all the ingredients.
PREPARING FOR THE UTAN BISAYA
MALUNGGAY (Moringa Leaves)
After I washed my hands, I took the Moringa leaves and separated the leaf from the stem.
It would be best if there were a lot of moringa leaves.
Moringa Stem
I put them in plastic to keep the table from getting messy and dirty with vegetable peel, and other parts of vegetables that have been cut off or useless. This picture shows that you can no longer see the hard part of the top of the okra and eggplant, as well as the peeled sweet white corn, peeled squash, and the peeled white ube.
I am not the one who peeled the Ube and the Squash😊
While I was busy with other vegetables the squash and ube peeled off my partner who also helped with the preparation of these ingredients.
String Beans
I use my hands to cut those string beans. Cutting out the string beans is easy.
PATOLA (Sponge gourd)
I washed the Patola (sponge gourd) first before I peeled and cut it.
I've been peeling the Patola (Sponge gourd) with the knife
Sweet White Corn (Puting Mais)
After the patola's done, the next thing is white corn. The white corn will be cut into small pieces by using a knife.
Talong (Eggplant), Okra (Lady's Fingers), Puting Mais (Sweet White Corn)
My partner in preparing all of this, continued to slice the white corn and the okra, I was cutting the eggplant.
GREEN ALUGBATI (Green Malabar Spinach)
I noticed a tiny caterpillar🐛 as I removed the alugbati (Green Malabar Spinach) leaves one by one. A small caterpillar eats the leaves of alugbati. He'd enjoyed the food so much that he hadn't noticed that he'd been involved in the harvesting of alugbati leaves for sale.
Tiny Caterpillar
Taking the little caterpillar in my hand, I looked at him closely. It's such a sweet caterpillar, but it's causing trouble for the plants.
The caterpillar is beautiful, but it's a pest for the plant.
TULINGAN FISH (Mackerel tuna)
Lastly, Tulingan Fish (Mackerel tuna) after this fish is fried, let it cool before split into small pieces, and remove all the thorns.
Three pieces of Tulingan Fish
Boiling water in the pot
A pot with water was placed on fire as it prepared all the vegetables. The water is boiling on the cooking wood after all the preparation of the vegetables.
Using the cooking wood
KALABASA (Squash)
The water's boiling, and it's a good time to add some vegetables to soften them up first. The first to be set up is the squash and Ube.
When the squash and Ube are soft, add the other ingredients such as Gabi (Taro), Okra (Lady's Fingers), Sitaw (String Beans), Talong (Eggplant), Sweet White Corn, Alugbati (Green Malabar Spinach), White Ube, Patola (Sponge gourd), and the Tulingan fried fish (Mackerel tuna) then add some seasoning and lastly the Malungay (Moringa Leaves) after it already cooked the utan bisaya.
Because I was ordered to buy a Coke soft drink at the store, I didn't capture all the steps to place the vegetables.
... And at lunchtime, that was the food for the weekend.
SABA BANANA
And for weekend snacks, we have saba banana, this time, it's not ripe but it is cooked.
- To cool down a little, I peeled the Saba Banana first.
- That's how I cut it, then when I'm at home, I eat saba bananas like this. But if I'm in another place, or at the beach with saba banana, I eat them immediately without a slice and with my fork.
Look at this banana, it's delicious!
SALTED ANCHOVIES (Ginamos)
The saba banana tastes even better when it is mixed with ginamos (salted anchovies) fish with small red chili.
- Use a fork to carry the banana through and dip it in ginamos (salted anchovies).
- Or you can get a little ginamos and put it on top of a sliced banana.
Ginamos (salted anchovies)on top with sliced red chili
I cleaned the table when after I ate. I was the last one to finish my snack, I took the most time to eat it. I enjoyed it so much, and I wasn't in a hurry to eat.
ARRANGE COOKING WOOD
I saw the wood near the gate being dried in the heat of the sun, so I approached it and arranged it.
I just remembered how I used to arrange cooking wood (when I was a child) that was dried in the heat of the sun to make the fire look better.
Only four pieces of wood are needed, and you'll be creating a square shape with the opposite ends until it gets up to the top.
...It is good to live in a province with simple pleasures that can be remembered for life. It's not everyone's experience, but I'm glad I shared it.
I'd like to say thank you😊 for reading my quick blog this weekend. I'm hoping that everybody had a great weekend.