A photographer's take on poached eggs
Bernard Testa is this newsletter’s favorite photographer.
This is because he’s the only one willing to endure its insufferable working conditions (all play and no work, real or imagined).
As a result, some of us are stuck with him for the long term, fortunately or unfortunately.
But unlike other cool cats, Bernard has more than the standard nine lives.
He has worked for several local newspapers and was employed as a photographer in Dubai. Most recently, was part of a team that worked with the Philippine Center for Investigative Journalism (PCIJ) to report on dirty rivers in Bulacan and Laguna.
In one of his many lives, Bernard has also helped out in the kitchen of Fred’s Revolucion, a popular pub managed by Jose Enrique Soriano, an award-winning photographer and a chef. [See: Fred’s: A home for sincere drinkers]
Just like the rest of us, Bernard has been prompted to stay at home because of the Metro Manila quarantine that was imposed to deter the spread of the coronavirus.
In an inspired moment, he took to the stove, instead of the shutter, and rendered his own version of poached eggs.
And as with his approach to photography, so it is with his cooking: this dish was prepared in only one take. After all, the photographer said, you only get one shot in this life.
Stay safe, everyone, and enjoy!
INGREDIENTS
3 cloves of garlic
1 onion (small, thinly sliced)
Several pieces of Kangkong
1/2 cup of tomato sauce or ketchup or two teaspoons of oyster sauce
4 tomatoes (medium-sized, sliced)
1/2 cup of water
2 eggs
1 finger pepper (Siling Mahaba) or tabasco sauce
salt
pepper
vegetable oil
leeks or cilantro
COOKING INSTRUCTIONS
1) Saute garlic and onions in cooking oil.
2) Add spinach.
3) Add tomato paste or ketchup and add a dash of salt and pepper.
4) Add water (and leftovers, if any) then the eggs.
5) Put in finger pepper.
6) Garnish with leeks or cilantro and serve hot after one minute.
