After the tragedy at the Quirino Grandstand last Monday, a lot of pages and discussions popped up all over Facebook. I really wasn't into participating in any of them, until my brother posted his comment on the page and saw that he was making a very valid point.
A valid point that a lot of Filipinos do not seem to understand.
My brother and I believe that the act of the people who took photographs by the bus after the incident happened should be condemned, and that the people involved should be held accountable by the superiors for the repercussions caused by their act.
That should be the end of it.
Unfortunately though, many Filipinos believe that harsher action should be taken against them. Many also post a lot of demeaning words, and simply cause an environment of hatred for their own culture.
I personally think that that is just going overboard. Because at the end of the day, what's been done cannot be undone. BUT we can start righting the wrongs in our culture, we can start changing our flawed ways, and we can start respecting each other more.
I would not teach my daughter to hate and stay stagnant in that hatred, I would teach her to forgive, move on, and move forward. There is nothing much that can be done about the past, but there is still much that can be done to make a better future.
On a lighter note, I cooked our new favorite Chinese dish, Spicy Garlic Eggplant!
Here's the recipe: (source: http://chinesefood.about.com/od/vegetablesrecipes/r/spicyeggplant.htm)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1/4 pound ground pork
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- a Pinch (less than 1/2 teaspoon) cornstarch
- 1/4 cup chicken broth
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
- 1 teaspoon granulated sugar, or to taste
- 2 teaspoons cornstarch
- 4 Asian eggplants
- 1 cloves garlic
- 4 tablespoons oil for stir-frying, or as needed
- 1 tablespoon bean sauce (hot bean sauce if possible)
- 1/2 teaspoon chile paste with garlic, or to taste
- 1 teaspoon sesame oil
Preparation:Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.
Cut the eggplant into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.
How to make cooking this dish easier?
Try this mix from Lee Kum Kee. :) It works like magic! Less work for you, cuts preparation and cooking time in half, and the taste is just irresistible! :)
Life is good. Life is beautiful. Let's spread the positive vibes! :)