I’m the type of guy that can’t usually leave his cubicle just to have lunch outside his office. Sometimes, I have to fix some packed food for my lunch. That’s why I always have this little bottle stocked in my cubicle:
Yes, almost everything tastes better with hot sauce. That’s why I bought this one tiny bottle of liquid fire so I could add some spice to whatever lame ass meal I have. It tastes great with bacon and scrambled eggs, corned beef and hotdogs (note that these are all baon foods). Hell, it even enhances the flavor of langgonisa since this hot sauce has a vinegary goodness to it. So yeah, I guess I’m looking forward to lunch today!
And oh, I got this for less than a hundred pesos (about two dollars) at Megamall. Thinking it’s a bit expensive? Well, think of it as a good investment for your lunch needs since you’d be using this bottle for weeks on end (though it depends on how hot and spicy you like your baon). So yeah, I think it’s a good buy.
Okay. I hate to be mean (that’s a lie, by the way) but when you posted the recipe for the spicy tuna eggs in a language I can’t read, well.
The thirst for revenge began to burn in my soul.
So here it is. Two bucks for a micro-bottle of Tabasco? Man, that stuff tastes like cigarette butts soaked in vinegar.
Me, I get Valentina hot sauce. It’s really, really good.
http://www.hotsauceblog.com/hotsaucearchives/review-valentina-hot-sauce/
You know how much I pay? Depending on where I get it, two or three bucks a liter. Sometimes I bathe in it.
Okay, that was just mean. I’m sorry. Will you tell me how to make the spicy tuna eggs now?
Hahaha I’m sorry man! Well I guess you have to know this but US hot sauces are pretty much expensive here! That tabasco sauce is one of the cheapest imported brands around.
So hey, we usually opt to buy our own chili peppers and make our own sauce of it (and seeing that I’m stuck in my cubicle, I don’t think I’d be able to pound some chillies here for sauce).
But in any case, if there’s 2 to 3 dollars per liter of hot pepper sauce around here, most Filipinos would be glad.
And regarding that tuna recipe, well, it’s really really easy. All you need to do is this.
But first, do you like garlic? ‘Coz this one’s suited for Filipino taste. In any case…
Now, you’ll need a can of single serve tuna in brine, one medium-sized egg, about 2 cloves of garlic and some oil.
Mince the garlic. I mean, really mince it well.
Saute the garlic in oil. Wait for it to brown.
Drain said can of tuna. Then add it in with the garlic.
Saute.
Then, here’s where it gets a bit weird…
You mash the damn thing.
I mean really mash it.
Mash it well till the flakes turns into fragmented, ground tuna meat.
Now, in a separate bowl, crack that egg and lightly beat it.
Then pour it into the tuna-garlic mixture.
Then saute till the egg gets cooked.
Add salt and pepper.
There you have it, it goes well with crackers, bread, and (for us) rice. You can add mushrooms or even peppers if you want to, but this is basically a breakfast item that I usually prepare since it’s already quick and easy. Plus, it ain’t that complicated, seeing that I’m still groggy at around 5 in the morning.
Hey, do you have any idea how to make jerky without using a dehydrator?
When I was a kid my mom once made jerky by putting it in the oven on racks with the oven turned all the way down. It was pretty good as I remember.
She cut flank steak into strips and marinated it in a soy sauce and Worcestershire sauce base with garlic and black pepper — I think she may have thrown some other seasonings in there. I’d add some red pepper and hot sauce myself.
I haven’t thought about that in years…
Hmmm… Maybe I’d try that. I miss eating jerky….