Years ago, all I knew about cooking was just "plain cooking"--boiling rice, frying eggs and cooking nilaga (which is simply boiling meat or chicken, and then adding vegetables.)

It was therefore a great challenge to me when I was assigned to manage the Women's section, which included the cookery column of the Liwayway Publications.

At first, I collected recipes from relatives and friends.

When I ran out of ideas, I thought of requesting readers to send in their own special dishes. I was fortunate to be given the opportunity to test submitted recipes in the kitchen of the company's canteen.

It was then I became really interested in cooking. I found out it was a lot of fun experimenting on my own recipes.

Finding most foreign dishes very hard to follow with their ingredients rarely found in our local groceries. I tried substituting local ingredients similar in taste to those indicated in the foreign dishes, and cooking them in the simpler ways.

Little by little I gained confidence at cooking and if people are to be believed... I became quite good at it.

Just because nobody ever considered you a great cook doesn't mean you can't become one.

It takes practice and patience. Don't give up if you've burnt some roasts or added too much salt too often. Practice. Get your confidence going.

So, dear fellow housekeeper, in the following pages are some of my favorite dishes... made more special because the cooking procedures are easy to follow.

Here's wishing you a grand time in your kitchen.
--Aling Charing

NBS

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