As an HRM graduate, it is always my desire to cook and to be great in that area. I surely did enjoy my college days because we got the chance to operate a real cafeteria where our fellow students would line up and choose their lunch prepared by us, students as well.
Having been able to work with different food establishments after I graduated, it was then that I realized that studying is different from learning. You have to study in school but you will definitely only learn in the real world. I first learn how to serve using the round tray with one hand when I was absord as a bar attendant in the hotel where I took my practicum, Hotel Intercontinental Manila. Worked as a bar attendant and receptionist for 5 months. It was short but really fulfilling (I earn more in getting "tips" from the guests than my regular salary..hehe)
It was the start of my job in several food industry, as a food attendant (in a restaurant in Makati), a dining supervisor (in one of the biggest private offices in Pasig), Management Trainee (in one of the most well known Chinese Food Chain), Purchasing and Catering Supervisor (in one of the most controversial Cafe in Manila), Event Specialist (in a reputable hotel in Manila) and currently as a Customer Service Representative in one the country's most admired call center.
Yes, with all the experiences I had, I landed on a call center industry and has been and is still working with them for the last 6 years and 2 months..
My real passion for cooking when I had the chance to go to Guam and possibly find a stable job but the immigration only gave me a month to stay there. I lived with my aunt and one of her friends offered me part time job. I work from 9am to 2pm and for 5 hours, all I would do was to wrap meat mixtures to either siomai, empanada or shanghai. There were also days when I did wrap polvoron and yema.
When I went back home, I perfected the shanghai and yema making and that was when I thought of selling some in the office. I make the meat mixture and wrap them in advance and store them in freezer, then I wake up early to fry them and bring to the office and sell them. In less than 30 minutes, the 20 packs of shanghai (3 pieces each pack) have disappeared. It was really good business and there were even some collegues texting me to save some for them. At one point, I had to stop selling because of office rules and policy. I did not stop however to perfect the way I did shanghai. Whenever there are parties, gatherings or occasion, my family and friends would always request for my shanghai. It then became my specialty until I also learned from a friend how to do "fish shanghai". I started making some at home and was surprised that my daughter loved it better than the original pork shanghai that I was making.
I believe the secret is not only on how you make the meat mixture but also lies on how you present it, and to top it all, on how tasty and delicious the sauce that will come with it. But honestly, I just use the ready made sweet and chili sauces found in groceries, your choice of brand.
Let me share with you my recipe for the simple shanghai that has become my specialty (the fish shanghai recipe also follows):
1 kilo pork, ground
2 medium size carrots, shredded
1 big red onion, finely chopped
1 bundle kinchay, finely chopped
1 tsp black pepper, ground
1 tsp rock salt
1/4 cup soy sauce
Simply mix the ingredients together and roll them neatly in lumpia wrappers. You can make a mixture of cornstarch and water to make the paste that would best seal the wrap. You can do this in advance and store them in freezer. There is no need to thaw them once you are ready to serve or just to eat them.
Here are photos of some of my food adventure in Guam...
