Monday Night
I saw Austin's Lola at the grocery store and she told me how she liked fried salmon belly as we passed the fish area. This gave me the idea to cook salmon belly for that night. I decided to pair it with Adobong Kangkong because I loved eating kangkong in the Philippines the last time I was there.
I don't think I'll ever cook salmon belly again because I had to scale the thin pieces of salmon which was horrible and difficult to do. The fish was hard to grip because it was slimy as I scaled each piece. I stunk and had to shower before bed. However, my sister complimented me by saying that the my cooking that night smelled and tasted like my Lola's own cooking. The best compliment I can get when it comes to Filipino cooking is if they say it tasted like Lola Liling's. I sauteed and cooked the salmon belly in garlic,soy sauce, and onion rings.
However, I'll cook adobong kangkong again because that one wasn't too hard to prepare and cook. I cooked like how I would with chicken adobo, without the chicken of course. I wilted the kangkong in the same mixture as chicken adobo (vinegar, soy sauce, garlic, and sugar).
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