Fried wontons are tasty appetizers. Whatever you put in as a filling, you can never go wrong! Cream cheese and crabmeat combo is the most widely used filling and this wonton is sometimes called crab rangoon, or crabby wonton. Wontons are so easy to make and don’t require a lot of ingredients. At parties, they sell like hot cakes. I know, I literally have had dozen pieces since I started cooking these an hour ago.

We haven’t had rice for about 3 days. That’s highly unusual for full-blooded Ilocanos – we eat rice 3 times a day! So today, I thought I’d cook a meal we haven’t had for a long time so I can get Auster to eat. I decided to cook pininyahang manok. I looked up the recipe and realized it can be cooked in so many different ways. Back home my grandmother used to cook it with tomato sauce, so it tasted like chicken afritada with pineapples. My cousins next door used to cook it with evaporated milk, I did not like this version that much. I decided to cook pininyahang manok sa gata, I figured it would probably taste like ginataang manok (chicken in coconut milk) that Auster really likes. The meal was supposed to be good for four servings, it was barely enough for the two of us. LOL.