10/08/2008

The Colors I Eat


Colors perk me up. They liven up even the bluest of days. But like anything on terra firma, colors are relative.

Brown, for instance, looks good on vases, floors, shoes, and tree trunks.

Green, on the other hand, looks good on leaves, grass, clothes, and accessories.

But on food?!

I recently had dinuguan (blood stew) in the ickiest of browns. But, but. It was the best dinuguan I ever had in my life.


The pork was crunchy (very crunchy!) even if it was swimming in, yeah, icky brown sauce. Yes, it’s unlike any dinuguan I ever tasted. The place which serves it is called Kanin Club (kanin is boiled rice).

Fortunately, one branch happens to be in our neighborhood. To dine there, you have to make an early reservation because the place is always packed with gourmands. Many don’t mind waiting (I don’t) in the lawn outside for their turn to be seated.

Two friends invited me to Flavors of China in a mall on my birthday. They said the spinach soup in that place is super scrumptious. They did not lie. The soup came in yucky green but it was truly divine.


These two dishes remind me of the turkey we had at home one Christmas. Tony was the chef (this was before JR took over) and as such, he liked to improvise. He threw away recipe books and relied on his “ear” for cooking.

What do you know? We had a purple turkey! Instead of white wine, he generously poured red wine over the bird. I refrained from taking any photo.

It wasn’t bad, the turkey that is. But the color was.

“Christmas is supposed to be a colorful occasion,” Tony deadpanned.

Someday I may find an indigo lumpia (egg foo young), fuchsia fried chicken, or a aquamarine milk shake. And they’ll be oooh-la-lah!

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