Experiment 7b: Tuna Brine

Prelab:
Like I said earlier, I wasn't feeling well and would rather stay in bed because of the pain, but still I decided to cook lunch. To keep it simple, after supposedly making hard-boiled eggs and chopping 2 small tomatoes to add to ma mere's unserved dish earlier this morning (1/3 kgs ginisang giniling), I thought I'd do something easy with those canned tunas in the pantry, like just boil them in the brine!

Date Prepared: Nov. 28, 2009

Ingredients:
2 small canned tuna flakes in brine
1/2 cup upo (Eng. bottle gourd), chopped
2 small cloves of garlic, minced

Preparation:
In a frying pan, heat a minimal amount oil. Sautee garlic until golden brown. Add the tuna (that is, you drain the tuna flakes and set aside the brine from which it was previously immersed) and mix it with the garlic. After mixing the tuna for about 30 seconds, pour the brine solution from which the tuna was immersed. Add some upo. Cover the pan and occassionally mix until the bottle gourd is cooked (approx. 15 minutes).

Post-lab:
Mon pere says it's okay. Considering that we had lots of LO (leftovers) from ma mere's tinola for breakfast and some of her boiled talbos ng kamote leaves, and that I served the ginisang giniling with tomatoes and eggs and this tuna dish, it's a feast for the 3 of us. I was thinking that ma soeur was going to eat lunch... that's why I made the meat dishes! I knew she disliked vegetables to a great extent, and I expected that she wouldn't touch the tinola, but I didn't expect that she'd skip lunch again and hurry to school. What's the rush?