These days, as always, my ingredients are incomplete for a really nice menudo. But before we go into details, let me highlight that this recipe isn’t the famous Mexican dish but our native dish – Spanish w/ asian fusion. I would say I know how to cook this dish by heart – a recipe from my dad. As a teenager, I used to cook this dish when we have this small cafeteria back home.By the way, this was lunch last sunday.
My cooking is always a mixture of what I learnt from my parents (that means sure recipes) & tips from friends plus my own research on the net. This one is something that my mom taught me, plus some tips from cean’s yaya (she makes great steamed fish as a result of working 10 years in HK) & my own added flavors as a result of my experimenting. Our dinner – steamed fish in soy sauce. (If there would be leftovers, make some fishballs.)
I took some pics of our 1st ever barbecue at home in Beijing last month. Like I said, forget the diet. this was the first time in Beijing. up on the roof. My recipe is a combination of what I think was the secret of street vendors selling barbecue back home & one recipe I found in the internet. Grilled over burning charcoal and served with home-made sauce. I would really like to have them grilled on bamboo skewers or what we call barbeque sticks but we couldn’t find any in the supermarket.
Always wanna have some vegetables for a balanced diet. Bulanglang is a very simple vegetable soup (just plain boiled vegetables) I learned from mom – some kind of a native dish from her hometown. When you wanna have a fast side dish, this is it. You can do the same recipe & use different vegetables. I always like string beans & mushrooms (those that u can just pluck from anywhere) but too bad no mushrooms today. Ginger is also an important ingredient but i purposely omit it because some guys can’t help to be anti-ginger.
Ofcourse, tocino is actually cured pork (or bacon in spanish) but since it is not available here in Beijing, I made some alterations to my pork asado (originally roasted pork in Spanish) recipe and the end result… the taste of authentic tocino & some guys would probably wonder where I bought it.
