Jellyfish

Jellyfish appetizer dish was first introduced to me by my uncle who came from China. His business is repacking frozen goods such as sea cucumber, jellyfish, shark's fin, pork tendons, beef tendons, and supplying them to the supermarket.

It was during one of our potlucks that he contributed this dish. I was hesitant to try this at first because the jellyfish as we know is a stinger. But it was not and it actually tastes good that it got me craving this dish from time to time.

So I decided to learn it. However, with family friction, I was not able to ask for this recipe. With the help of the internet, I searched for recipes online. I choose a recipe that has the ingredients closest to the dish my uncle made.

Sesame oil, sesame seed, chili oi, and salt to taste.

Luckily, I got it right! I can now have jellyfish appetizer anytime I want to.

Mashed Potato

I like eating mashed potato but I do not like the process of making them.

You boil the potatoes till tender then mash them to super fine texture. Season them with salt, butter and pepper. After these are done, my arms are aching already and I feel too tired to eat.

However, I discovered from the grocery, mashed potatoes the easy way. Nowadays, with technology, comes laziness...hahaha.... Mashed potatoes are now processed. They come in a box. Very easy to prepare as well and it definitely tastes just as good as natural potatoes.

By just adding hot water, salt and pepper, I can have mashed potatoes in just 5 minutes.

Imbao

Imbao is the term for the Filipino dish clam soup.

Imbao is a shell type sea delicacy that is very rampant in the Philippines. It has its own distinctive sweet taste that even without any seasoning, it sure tastes yummy. The imbao meat may taste a little bit gooey especially if the imbao is a little bit large. This is very rich in iodine.

To cook imbao, submerge the shells in hot water. This will allow the shells to emit sands. In a wok, sauteed ginger, onions, tomatoes in hot oil. Add the imbao. Stirring occasionally until imbao opens up. Add water for its soup. Let simmer.

Optional addition can be the morning glory vegetable or raddish. If sourness is preferred for this soup, sinigang mix is added.

Imbao is usually served in barbeque restaurants. This is always a dish paired with grilled pork or fish, kinilaw, and seaweed salad.