I have always loved Ikea’s Swedish meatballs since the very first time Iâ€™ve tasted them at their Beijing branch ages ago. Â It was so addicting every time we visited the furniture shop we couldnâ€™t leave without having these. Â In fact … Continue reading Swedish Meatballs
December and January will definitely be very busy months for me.Â Not that I will be working much but I will also be on a holiday.Â Weeehhh!Â I will write as much recipes as I can and schedule postings in … Continue reading Roast Rolled Lamb Shoulder and Broccolli with Red Wine Sauce
I (lovingly) complained to my son last week when he said heâ€™s in charge to bring 4 ingredients to food tech.Â Seriously, these main ingredients â€“ lamb, mint, wild rockets and basil pesto, are pricey but proud and excited mom … Continue reading Warm Greek Lamb Salad by Antonio & Friends
Iâ€™ve stopped buying or eating fish for maybe three years now; even more I believe. Iâ€™m not exactly sure how long it has been, but prices of fresh seafood here is so exorbitant that a New York Striploin is so … Continue reading Grilled Panga ng Lapu-Lapu with Crispy Fried Spinach
Our first taste of Vietnamese Cuisine was in one of the restaurants along the famous Houhai Lake in Beijing probably a decade ago. With the spread that we had (and Iâ€™d say it was quite a lot of dishes!) my … Continue reading Vietnamese Dipping Sauce (Nuoc Mam Pha)
A couple of very busy weeks passed by and probably another one about to come. I had my usual spur-of-the-moment big family dishes at the end of a tiring day to de-stress and thatâ€™s about it. I couldnâ€™t find the … Continue reading Homemade Gravy
Weekends are when I cook what I think is special for my boys. â€˜Specialâ€™ may mean less vegetables and more â€˜kiddy crunchy.â€™ This time, I gave them Japanese â€“ Tonkatsu with miso soup. I know how much they like this … Continue reading Tonkatsu (Breaded Pork Cutlets)
Iâ€™ve done this mixture so many times and used as condiment not only to tempura but also to fried chicken, fish balls, katsu (my next post, hence the reason why I am writing this), you name it as long as … Continue reading Tempura Sauce
Last week had been very busy starting with few days of massive malware-induced stress when I helped Ces to clean up her websites. Then a couple of interesting projects got my tushy stuck in my chair by the end of … Continue reading Homemade Mini Mushroom Burgers with Mushroom Sauce
Those who have low tolerance for spicy food don’t get intimidated. It may be mean looking… Continue reading Hot Chili Oil
This is my first time to join WifeSpeaks’ Foodie Wednesday and it’s all about aphrodisiacs. The ancient list of aphrodisiac includes the avocado fruit. To the Azrecs, the avocado tree was called “ahuacuati” meaning “testicle tree,” as a pair hanging … Continue reading Holy Guacamole! Aphrodisiac Avocado!
Among us siblings, I am the only one who’s adventurous enough to try my Batanguena mom’s buros such as burong mustasa (pickled mustard greens) at burong tulya (pickled clams). And when the craving comes, I prepare burong mustasa exactly the … Continue reading Pickled Mustard Greens
I hosted a simple dinner with new friends about a month ago and roasted 3 whole chickens. Potluck kami… so I ended up with massive left-overs. Don’t wanna be eating the same dish for days so I thought about paksiw na lechong manok. Perfect! Problem is… I don’t have Mang Tomas lechon sauce. Having no time to buy, I googled “how to make lechon sauce” and ended up reading Marketman’s recipe. Lechon sauce from scratch – fabulous!
I first tried his recipe; replacing cider vinegar with standard mukhasim vinegar and Reno liver spread with a packet of liver pate. Instant sawsawan for fried pork chops. Nice, YUM and chunky. Ubos agad. And so the next day, I decided to use the same recipe but go straight to paksiw na lechong manok.
I found frozen meatballs as I was unpacking our grocery bags. Obviously A grabbed a pack as it says ‘Italian Meatballs.’ Oh well I know right away it can’t be truly Italian. I fried a ball and yeah it has some Chinese sausage flavor in it. Not bad. Not bad but definitely un-Italian. I’m quite sure if I serve them plain and fried with ketchup they’d eat only few pieces. (Or maybe I am speaking for myself hehehehe…) And so my sweet and sour sauce saves the day! Also good for lumpiang shanghai, fried chicken nuggets, etc.
Having lived in Southeast Asia for almost a decade has made me love pickled green chili that adds a little zing to most Malay food. There I developed a little tolerance for anything spicy. And oh how I miss these … Continue reading Pickled Green Chili