Food is my art. A sway in every dance, lyrics to a melody, pigments of color in a canvas. The essence of my world.
It’s my presentation of my experiences both real and imagined from my eyes and palate. Food, for me, should evolve and should not be limited, accurate, nor govern by rules. Well, except of baking which require exact amount of measurements. But other cooks and known chefs were able to defy baking rules too and were proven very good. Hmm.
Our food should be precise and bold according to our liking and should be respected. Don't mind them if you'd like to put pork in your Adobong Pusit or put eggplant in your Sinigang. It’s your canvass, it’s your stage, it’s your music, it’s your dance… it’s your drama. No apologies needed.
The most important is: You are happy and satisfied.
Western food is extraordinary and I am currently interested, if not obsessed, to appreciate and make them. My utmost favorite is the introduction of batard bread courtesy of the artisan baker who moved here in El Nido (thank you!). It taste really good and looks beautiful in photos too.
Presenting my breakfast today: Truffle Mushroom Scrambled Egg. Paired with Nescafe Gold and artisan Sourdough Batard bread with mozzarella and tomatoes, toasted and topped with Arugula I bought from Art Café. I also made TikTok video and Youtube vlog in case you want to try them. Happy eating!
100g shiitake mushroom, sliced (I used dried shiitake soak overnight)
2 cloves garlic, crushed
2 medium eggs, whisked
1 tbsp. Truffle Oil (I used Urbani Truffles: White Truffle Flavored Olive Oil)
Salt and pepper to taste
2 slices of Sourdough Batard Bread
1 medium tomato, sliced
1) Melt butter in a small pan and saute the garlic.
2) Add sliced mushroom over medium-high heat for 3 to 5 minutes until aromatic. Add salt and pepper to taste
3) Add the eggs and stir continuously until softly cooked.
4) Drizzle with truffle oil and plate.
For the bread: Put mozzarella cheese on top of sliced bread, top with sliced tomatoes and toast in oven for 5 to 7 minutes. Top with arugula leaves and serve.