Waking up feeling hung over makes me remember actual hangover mornings in Baguio where an ex and I used to ditch class and tapa hunt, then of course drink again. The best ones are from jeepney driver joints that, when you are particularly lucky, serve you cockroach as side-dish.
Tapa – from Salcedo Weekend Market
"Don’t overcook it!" screeched father. Apparently this particular dried Tapa should be shocked in smoking hot oil then taken out immediately—cooking it enough but not subjecting it to too much heat that it gets tough and lose the meaty taste. This one in the picture is cut into small strips and fried until crunchy—works for me.
Sinangag—stir fried left over rice with lotza garlic.
Eggs—I don’t care what the school taught me I like my scrambled eggs with color
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