There are so many things that goes together with Christmas. Gifts, sharing, love, giving, carols, lights, parties and food! Of course I am most delighted with gift giving and receiving gifts but one thing that also made me look forward to Christmas is the food. Yey! I spent the Christmas Eve with family in Digos. Usually when celebrations like these happen, my role was just to eat; I never really cooked anything. However this Christmas is different as some of my siblings weren’t able to come home. So me and my other sister ( I have 5 siblings, 2 girls and 3 boys btw) was the one who’s in charged with the food and all. Well, its not really much that I should brag about, but I am no cook! Yeah I cook but just the normal everyday dishes, like fried or paksiw. And then, I was tasked by mama to cook for the Noche Buena. My sister took care of the adobong manok and Mango Float while I did the Fish Fillet and Fruit Salad. Yes, it’s really nothing right? But now I realized how important it is that you have to put patience and love when you cook. It was my first time to cook fish fillet all by myself and boy was it so laborious and tiring. However, just thinking that your loved ones will be the one eating the foods you prepared makes it all worthwhile.
Come Dec. 25 when my sister and her family arrived from Davao so I thought I will no longer be tasked with cooking. My sister Grace is the one who’s good in cooking and experimenting unique dishes btw! But it turned I still had to cook one dish. So I cooked Humba. I love humba but I really don’t know how to cook it! It was a perfect timing that when I went to my cousin’s house she herself was cooking Humba. And so I asked her about the procedures. And with that I was able to cook Humba for the first time and my family and even my cousin said that it was very good for a first timer. Now I curse myself for not taking pictures of the dishes we had or rather of the dishes that I cooked.
Now please allow me for acting like a know-it-all as I am about to share how I cooked the Humba. This is just approximate as I never really had all those measurements and what have you in cooking. Hehe
Now please allow me for acting like a know-it-all as I am about to share how I cooked the Humba. This is just approximates as I never really had all those measurements and what have you in cooking. Hehe
1kg Pierna (pork)
Seasoning (I used Magic Sarap)
Wash the meat thoroughly and mix it with all the other ingredients including the garlic, onion, paminta, toyo, banana blossom, salt and Magic Sarap. Add water and let it boil until the meat is tender. (My cousin actually told me to boil it for 5 minutes but I did otherwise when I cooked and waited till the meat is tender. I also love sabaw, so I put a generous amount of water on it even though my cousin told me to just put small amount of water). When the meat is tender, remove the meat from the sauce and fry it. After that put it back again in the sauce and boil for a few minutes then add the sugar and Pineapple chunks. If you are satisfied with the taste then tadaaa, enjoy the food!!!