On good days, I am given the red-carpet treatment—my name remembered and my needs solicitously attended to. On bad days, like yesterday, they forget to acknowledge my presence as I stood in front of the desk of a bank officer.
It would be alright, I guess if banks did not declare publicly that their clients are number 1 or kings and queens or always right. But they do— on teevee, on billboards, on flyers inserted in your monthly statements.
To make sense of what happened to me, I rationalize that with so much clients to deal with and possibly so much work to do due to job enrichment (another term for multi-tasking), bank employees don’t seem to have what it takes to delight the customer any more. Plus deeper relationships can no longer be nurtured as well when bank employees are regularly transferred from one branch to another.
After mulling over the sad state of my banking relationship, I came away with the thought that humility would have surely saved the day.
On my part, I have to learn to be humble and realize that I am just another number in the bank’s books. Getting all worked up is not worth the rise in blood pressure. And it’s the same for the bank employee. They too need to learn to be humble and remember that without the client, there would be no business. Without business, there would be no bank—no need for them.
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Relationships is a tricky matter. Whether personal, business or spiritual in nature, there is constant need for nurturing to keep it healthy.
But here is one dish that is delicious in it’s sweet-sour taste. It’s a constant crowd pleaser and a top seller in Chinese restaurants. Serving this will surely go a long way in nurturing your relationship with your family and friends.
Sweet-Sour Pork
500 grams pork (cut into 1 inch pieces)
2 teaspoons light soy sauce
2 teaspoons salt
4 tablespoons all purpose flour
1 egg yolk
Oil for deep frying
1 large onion, sliced
2 cloves garlic, sliced
1 large tomato, sliced diagonally
1 large green bell pepper, cored and sliced into squares
1 small can of pineapple tidbits ( about ½ cup)—reserve the juice
1 carrot, cut up into flowers or cubed
Sauce: (adjust to your taste as this depends on the type of vinegar and pineapple juice used)
3 teaspoon vinegar
¼ cup sugar
1 teaspoon salt
½ cup pineapple juice (reserved from the pineapple tidbits)
¼ cup tomato sauce
Directions:
In a small pot, mix all the ingredients for the sauce. Heat up until it simmers and the sugar is dissolved. Set aside.
Marinate the cut-up pork in the light soy and salt for about 15 minutes. Later roll the pork in 2 tablespoons of flour. Then roll in the egg yolk. Lastly, roll in the last 2 tablespoons of floor. Set aside.
Heat up some oil in your pan—enough to submerge your pork. When the oil is hot enough, cook your pork in batches. Drain on a paper towel. Set aside.
Reduce the amount of oil in the pan to about 2 tablespoons. Saute the onions, garlic and tomatoes. Follow this up with the carrots, bell peppers and the pineapple tidbits.
Add the fried pork and the sweet-sour sauce. Stir until the sauce becomes thicker.
Serve with lots of steaming white rice!
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