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: Pork
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.
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!
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.
Menudo
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.
Pork Barbecue
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.
home-made tocino (& fried rice)
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.
