My cooking shenanigans was mostly out of curiosity, my love for food and my passion for cooking.

I was five years old when I learned how to cook, what do you expect from a five-year-old? Of course, I can cook rice on the rice cooker lol. My mom taught me to do it at an early age because back then my parents usually take overtimes at work and when they arrive home, they are already too tired to cook our meals. I was in first grade when I learned to cook and prepare simple meals such as oatmeal, fried and boiled eggs and noodles. Since I was just a child that time, I felt like cooking is a burden. I don't really like doing it every day specially in the morning. But as I was growing up, I became used to being the cook at home. I'm always in charge of preparing meals except when I'm in school.

When my parents are not around, I used to experiment on foods and invent my own recipes, specially with vegetables. My siblings and I are certified picky eaters. We usually don't want to eat pure vegetables, it should always go along with meat, fish or processed foods.

My parents are usually away from home due to their jobs, and they would always leave the foods we should consume until they get back home. At times, it takes a few days before they could return and usually, what is left on the fridge are vegetables. And because we are picky, I had to come up with recipes for us to be able to eat those veggies. It usually turns out good and edible lol. I usually try to make something healthy out of processed and easy to cook foods. Our dad doesn't want us to usually eat noodles because it's unhealthy, so I usually cook it along with veggies.

As I grew older, I became a food lover too. I am no longer as picky as I was younger. And I became fond of trying out new recipes and give twist to simple home cooked meals.

When the quarantine started, I entertained myself by watching recipe vlogs on YouTube. But usually watch the easy recipes, those with ingredients that can be found on our kitchen or can be easily obtained at the grocery shop since I usually imitate it and try it out myself.

Yesterday, I watched a YouTube video about easy to prepare tuna carbonara. So this is what I'm going to show you today.

Ingredients:

6 cloves of garlic

2 medium sized onions

2 teaspoon black pepper

1/2 kg elbow macaroni

1 410 ml evaporated milk

1 250 ml all purpose cream

1 can (198 grams) mushrooms

salt

Oil

2 cans (175 grams) tuna flakes in oil (I used Fresca tuna but you can use other brands)

Steps:

• Boil the elbow macaroni according to the packaging direction. Drain the water and set aside.

I put in a pinch of salt to make the pasta tasty and I also put 1/4 cup of oil to prevent the pasta from sticking to each other once the water is drained.

• Mince the garlic and the onion.

On the YouTube vlog I watched, they only use minced garlic, but since I can't live without onions (lol) on my food, I added 2 medium sized onions on my recipe. Make sure to mince these properly specially if you have kids at home, they usually don't eat these two but if it is minced, they won't even notice it on their food.

• Heat the pan and saute the garlic and the onion for about 3-4 minutes or until it gets aromatic.

Instead of a cooking oil, I used the oil I extracted from the two cans of tuna to saute the garlic and onion.

• When the onion and garlic are already brown amd aromatic, pour the cans of tuna.

Just let the tuna boil for about a minute while constantly mixing it to avoid it from burning and sticking to the cooking pan.

• After a minute, add the mushrooms.

For this recipe, I used the champignon mushroom so I only removed the water from the can before pouring the mushroom into the pan. But if you will use whole mushrooms, cut it in halves first before adding it on the mixture. Then cook it for about 2 minutes.

• After two minutes, pour in the evaporated milk.

It's a bit dark because I only used the built in flash on my phone since we still don't have electricity supply due to the typhoon's damages 😅. Wait for 2 minutes and still, constantly stir it to prevent ot from scrambling.

• After two minutes add the all purpose cream.

Don't add the cream all at once. Add it slowly while constantly stirring so that it would create a velvety and yummy sauce.

• Turn off the heat on the stove and add the elbow macaroni.

Look at the pasta falling from the strainer! 😂

Tsadaaaaaaan! Our Tuna Carbonara is now ready to serve and eat! It can be perfectly paired with a glass of fruit juice or a soda.

I know, it's not as appetizing as the real carbonara but trust me, it taste great!

After four days, the internet connection seems to get better and now I'm finally able to write another article. Thank you so much for reading! - @esciisc 💕