Teaching is similar to cooking
It's essential to take care of, watch over, and attend to the meal when cooking.
The most important thing is to keep pupils safe, just like in the classroom. not just mentally, but also physically. Building a learning community requires providing students with a secure and welcoming learning environment.
Making a recipe your own by adding your touches always makes cooking interesting!
It's not always preferable to abide by the rules. Being a teacher is rewarding because you can design your classroom and lessons uniquely your own. Different tools are needed for some meals. Ladles, spoons, or even a rolling pin will work. Being adaptable in your teaching style is essential for teachers. Not every resource you have access to will benefit every student. Everyone learns uniquely. The key is finding the best tool for them.
Food preferences vary widely among people. Making decisions for everyone is part of being a cook.
Not every student enjoys the same things, just like in teaching. The interaction between students and teachers will be improved by knowing your pupils and what they enjoy. Additionally, it will help that child in their future academic endeavors.
So yesterday, I cooked a meal for my colleagues, as thanksgiving for our year-end party. Our region is known for its "Pancit Tinapsit" which uses pork liver and "tinapa" or smoked fish as its primary ingredients rather than pork and chicken meat.
When I started to teach in a distant area, I came upon this recipe for pancit. When I eventually tried it, everything changed. It was first absurd to me in terms of the flavor, but now it is my favorite menu for every occasion.
Thus, these are the ingredients:
Ingredients
Pancit Bihon, 1 lb.
• 1/2 lb. tinapa or smoked fish
• 1/2 lb. pieces of thinly sliced pork liver
• 1/8 lb. snow peas or pea pods
1 cup of carrots
• Chopped 1/2 tiny cabbage
• 1 cup finely chopped celery leaves
• Chopped one medium-sized onion
• 1/8 teaspoon minced garlic
• Two knorr chicken cubes.
• 5 teaspoons soy sauce
3 tablespoons oyster sauce
• 3–4 cups of water
Procedures:
•Sauté the garlic and onion in a big pot.
•Allow the smoked fish "tinapa" and sliced pork liver to simmer for 2 minutes.
•Simmer the carrots, pea pods, cabbage, and celery leaves for a short while.
•After removing all the ingredients from the pot, add water and bring it to a boil.
•Add the soy sauce, oyster sauce, and pork cube to the water-filled pot and stir to combine.
•After soaking the pancit bihon for about 10 minutes in water, add it and thoroughly combine. Cook until all liquid has fully evaporated.
•Add the previously cooked veggies to the pork liver, smoked fish, or Tinapa. Simmer for a couple of minutes.
•Serve warm. Enjoy and share!
I'm simply so happy to have shared the meal I cooked with them and know that they also enjoyed it!
Thank you so much, see you in my next blog! :)
