Spare Ribs Stew & Steamed Vegetables
Well here’s a dish that I cooked when my sister visited me here recently – spare ribs stew & steamed veggies – similar to my pork hamonado recipe.
Category: Main Meals
Chicken & Pork Curry
By this time, I’ve already moved 3x! Anyways, just scroll down to read more about the recipe!
Welcome to my new site! I got the idea from Mike (thanks to u) who few days ago moved his blog. Just bear w/ me ’cause I’m not yet done w/ customization & everything. Right now you may find links to the Lasang Pinoy Food Events, a page dedicated to pinoy food bloggers and another one that shows random feeds from their RSS/Atom enabled sites. i know that my list isn’t complete, I am still new in this blog world, so anybody out there I missed out pls let me know, email me. I would also like to invite you pinoy bloggers out there to join the 3rd Lasang Pinoy event about pinoy street food. You may also find in the sidebar a poll related to it. Everybody is welcome to participate!
Back to my food blogging…
I guess the way to start this site is to blog about the Filipino curry that I’ve always loved. I never liked the Indian curry in some southeast asian countries but I’ve learned to love the nyonya version. I even like it spicy. Moreover, the Beijing counterpart is very much similar to ours. But what’s embarrassing for me is that I’ve experimented on this recipe only recently. This isn’t a dish common in our dining table and recipes online vary so I just decide which ingredient to add or omit and my version ended up w/ tomatoes & ginger & green bell pepper. Anyways, it turned out quite good that my sister, who just visited me here in Beijing for 3 weeks, said she’s gonna tell mom & dad how good my cooking is nowadays.
Pork & Peapods Saute in Italian Herbs
Never thought that I would be like some kind of a superwoman – a full-time mom & working at the same time. For some reasons, my son’s nanny won’t be joining us any sooner than expected so I continue to be his ‘school bus’, as well as the cook for months to come. With few projects that need to be checked from time to time, there would be plenty of occasions when I have to cook something that is easy to prepare as well as satisfy my small family’s appetite for food. An example is what I will share here – ‘fast food’ that’s ready in about 10 minutes.
My pork & peapods saute is actually similar to any stir-fry vegetable recipe except that the Italian herbs add a special flavor that doesn’t make the dish taste oriental. A trick I learned from a colleague who tried adding the same herbs to the simple ginisang sitaw or stir-fry string beans.
Nilagang Baka
what is there to say about nilagang baka or boiled beef? it’s a very simple dish that one misses when the weather is cold. still summer here in Beijing but what the heck? it’s like summer all year round back home anyways & we still love it (ofcourse the typhoons are always there).speaking of typhoons, let’s all save a prayer for Katrina. also, watch out for lasang pinoy 2 – cooking up a storm. i still am totally clueless on what to blog about & in the midst of reminiscing memorable rainy (lonely) days. i invited a friend of mine the minute i received an invitation to it & he came up right away w/ an entry on that day! he even hav a 2nd entry the next day but i wouldn’t post it here till the day of the event…
Hainanese Chicken Rice
This is a dish normally included in any restaurant menu w/ southeast asian cuisine, very popular to Singaporeans that it is also known as singa rice. I’ve been very much interested in the recipe for quite sometime & this is the 1st time I tried it successfully. I did tried once following the tips given by a bruneian-chinese friend. It was edible yes but not how it’s supposed to taste. Lately I found the time to check out the net so my chicken rice now tastes as it should be… or maybe even better!
Steamed Tilapia in Lemon & Pork Fat
Oh how I love my mom’s steamed tuna or sinaing na tulingan (my most requested dish from her whenever I’m back home on vacation) but we bought tilapia so I have to work my way into this fish just to satisfy my cravings.This is a typical dish from my mom’s hometown & she can cook it w/ as much variety (such as other types of fish w/ banana leaves as covering) as I can remember w/ her eyes closed. But the recipe I’m about to share is another edible experiment of mine. 1st thing, not tuna but tilapia. 2nd thing, instead of the famous dried kamias or bilimbi, I used lemon (always my dear substitute for any souring agent like tamarind or kalamansi).
spaghetti & pasta soup
It took me years to perfect my spaghetti. Although it’s a very easy dish to cook (as I think it is now), I started cooking Italian only about 5 years ago. I bought a small recipe book about how to cook simple Italian dishes. My version of spaghetti is an asian fusion (or whatever that means he he he) – sweet spaghetti everybody loves back home w/ some Italian touch ala-Sopranos (this is what I get from watching it).
pata tim
Pata tim is a popular Chinese dish back home, must be Cantonese. I had other ways of cooking pork leg but I remember this dish I decided to check the internet. The recipes I found r a bit complicated; the pork needs to be steamed & requires longer cooking time (which I don’t hav, im a working mom so I decided to make some alterations to make it easier for me. It was really successful though, finished to the last drop of sauce!
crispy fried chicken & vegetable soup
There are other ways to fry or marinate chicken but this is how I normally want it to make it crispy & quite easy to prepare as well. Cean loves the combination of chicken & vegetable soup. The soup here is similar to nilagang baboy, a native dish of broiled pork w/ vegetables, but w/o the pork. Ofcourse, my secret ingredient (not secret anymore) is the fried garlic to add a certain aroma to the soup, be it nilaga or a pasta soup.
Adobong Kangkong
I’ve been officially the cook for a month now. Cean’s yaya is still on holiday, maybe until the end of this month. I’m a full-time mom, chef & maid & a part-time designer. Nice. My folder in our server is now full of pictures of the dishes I cooked everyday but i hav little time to blog. Anyways, here’s another easy dish to prepare – adobong kangkong or river spinach saute.
Fried Noodles
Before I go on w/ my noodle blogging, i just wanna mention here that im happy to inspire a friend of mine to start his own recipe blog! That’s in spite of my non-pro cooking or what I call edible experiments. Go boy!
I’m the youngest in our family, so cooking pancit or any type of fried noodles (which was a holiday specialty) was never assigned to me back home. The first time I ever tried (w/ the exception of instant noodles, ofcourse) was for the millennium dinner! (that millenium dinner is a story worth-telling in my autobiography.) Anyways, my recipe below is somewhat special because it’s not really pancit canton which is actually wheat noodles & what i really had in mind. Instead I got 2 packs of instant noodles, discard all those preservatives inside & used just the noodles. How we come up w/ the idea? well, it’s a bit difficult to find the right stuff around here.
By the way, this pancit is for some birthday girl out there!
Pork Steak
Normally, it’s beef but since I don’t have it inside our ref, pork is as good. This isn’t something like any western steak. I’m not an expert cook & my knowledge w/ regards to the history of our native dish is also limited but I guess this really is an original. Very little outside influence because of its main ingredient… kalamansi or native lemon. But you won’t find one in Beijing so I opted for lemon. I’m not sure if anybody used it before but I got the idea when we went to an English bar w/c serves our native food. I definitely think they used lemon. Anyways, you won’t really know the difference (or just so I think because I have no choice) & the taste is just superb.
Pork Hamonado
Update:
Latest Pork Hamonado Recipe
Hamonado with Apples
This recipe is something that I got from my dad – one of his most famous ones & my favorite. It’s delicious & very easy to cook.
Chicken Menudo
This was our lunch weeks ago I forgot when. Anyway, the recipe is exactly like my menudo but instead of using pork, I used chicken. in my case I used chicken thighs. It’s not a recipe I know by heart but one that I got from a favorite recipe site. Ingredients plus the complete ‘how to do’ stuff are exactly like what I wrote in my previous menudo entry . With regards on the preparation of the chicken, it’s just a little different. Boil the chicken separately w/ salt, pepper, garlic & onion until tender. Cut the meat into pieces … Continue reading Chicken Menudo
Buttered Shrimps
I didn’t cook this time but the dish is too good not to be shared. Anyway, this is very easy dish to cook. Lunch 2 weeks ago.