It's been more than two weeks of cooking and might I say, I don't have patis in my condiments. How does a Pinoy survive without one?

I certainly think using that iodized salt wouldn't give that special salty flavor, but I think what I'm aiming for is trying out foods without it to know the subtle flavors of the food I cook. Flavors that gets overwhelmed and easily overlooked.

Unfortunately, I was trying to cook tinola the other night and when I tried it the next day, the soup tasted like boiled water. Incidentally, I used red ginger instead of the usual luya because I was careless in the grocery stores and grabbed whatever looked like something I can use.

Even funnier, my officemates thought what I cooked was curry.