First of all, my apology for not updating this blog for over a month. I am at my other home right now, have been savoring my time with my family and relatives. Here at my parents' house, food is readily available, sounds redundant to me to cook. So, I've been on a cooking hiatus, except when I want to learn new recipes.
Initially, I was irritated with the weather and told myself not to go home during rainy season like now. It rains almost everyday, not mentioning some intense tropical rains, which cause flood and traffic jam paralyzing the city. Aside from the excessive un-managed stormwater, I love being here during Christmas time because it also means loving-water vegetables and fruits are in season.
One vegetable that only exists at the end of the year is boros. Boros looks like lemon grass but smaller, shorter, and softer. This grass vegetable may be an "acquired taste", because I know many people who swore not eat it. This veggie also loses it's fame. Most people my generation I asked either didn't like or never heard of it. However, Boros is a tradition in my family. Grandma used to make pepes boros in large amount then shared it with her four children and their family.
I had never had a chance to cook it myself, so I was happy when my aunt was happy to pass down the recipe. That Saturday, I picked her up and brought her to my house. Some of my relatives came to see the cooking demonstration also. I treasured our little reunion while following the cooking process then closed with enjoying the final product.
The ingredients for pepes boros are boros, pedo (salty fishes), shallots, garlic, coriander, candlenuts, tamarind, egg, stinky beans, palm sugar, and salt.