First up are the dinaing na bangus that my mom made me take home when we visited Bulacan. These were given to me still raw but already seasoned so I stored it in the fridge and just took it out when we run out of food to eat. He he. I prepared this when it had been raining hard here in Manila. I'd fried the bangus, chopped some ripe tomatoes that had been in the ref for some time already as edible "garnish" :P Paired this with some salted eggs and a spicy vinegar dip - Yum! Bring on the rice and kamayan na! :)
This was a very versatile dish since I could store the meat in the fridge then use them later to make sandwiches and other dishes. One thing I did was slice the meat, re-heat them and made gravy out of the stock. Turned out pretty ok. When the last of the roast pork was gone, hubby was asking me if we still have them. Nasarapan ata so I'd probably cook another batch in a few weeks :)
I gave making torta a try. Sauteed some lean ground pork, chopped shrimps (that were supposedly pang-sahog sa gulay but had been inadvertedly set aside), potatoes, carrots and green onions. So far, so good. But when I tried making a pan-sized torta, I finally proved that I needed more practice it turning over (by using a plate) because it became several torta wedges. So for the next batch, I used egg rings to mould my tortas in and.. success :) Round tortas perfect for single servings. They also remind me of crab cakes :) So for now, I'd probably resort to our egg rings again the next time I make tortas while I practice my torta-flipping skills. He he.