Steamed Mussels with Thai Sweet Chili Sauce

To tell you the truth, since I arrived in New Zealand I have cooked only once – tinolang manok one dinner – with the exception of occasional bacon and eggs. My friend T and her loving husband E have the same passion for home-cooking (and dining out, too) and have made delicious meals ever since. I’ve thought of writing about dishes I’ve prepared back in Beijing – oh I have lots of food pictures in my HD – but for now, T & E‘s cooking has to make its debut in Yeah for now I am reduced to being just the wannabe food photographer. Lemme start with her very simple but oh so delectable steamed mussels with Thai Sweet Chili Sauce.

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Buttered Mussels & Herbs

I cooked mussels with lemon few weeks ago – reminiscent of quilo babi, enjoyed it very much, but still didn’t get over my sinful cravings for baked tahong. Then I accidentally googled this recipe on baked tahong without an oven and it reminded me of how my cousin did it 2 Christmases ago back in Manila. And so I came up with this tasty buttered tahong mixed with Parmesan Cheese and Italian herbs very much similar to Edwin‘s cooking suggestions.

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Mussels and Lemon

Dreaming about baked tahong for months I bought a packet of frozen mussels but decided on trying something new. I remember reading about fried mussels or clams drizzled with lemon and so I ended up with this simple but fabulous appetizer. Ingredients: Frozen mussels 1 onion, diced 4 tbsp of crushed garlic 1 small lemon salt and pepper olive oil Squeeze lemon juice on the mussels. Take out the seeds. Sprinkle salt and pepper and stir in the diced onions. Mix thoroughly and marinate for at least an hour. Heat olive oil in a pan. Stir-fry garlic until fragrant. Add … Continue reading Mussels and Lemon


I know I just had offal overload last month with LP9 but this maybe a reason for us to celebrate as it is the first time I cooked dinuguan (pork blood stew) in Beijing. Why, it’s the first time I saw it available in the supermarket! Oh well I found dugo ng baboy damo (black pig’s blood) last week but I don’t think I would like to use that. I am sure a lot of things are available here we just don’t have the time to actually go out to find where. I received a tip from a reader who also resides in Beijing (many thanks to you!), about a wet market here frequented by expats. We haven’t checked it out yet so my stock is still limited to what I find in our favorite supermarkets. Actually it’s not that bad to buy from these supermarkets. Maybe a little bit expensive but most of the time the meat and produce are always fresh and in good quality.

I have few childhood memories of dinuguan. It is also a famous carinderia dish that I learned from my dad. It is exotic and may be unacceptable to some westerners. I still don’t know how the locals cook it but I am sure they have their own special way of doing so. How was I able to find it here if they don’t eat it, right? So I accidentally saw this small slab of pork blood, looked at it and saw it is clean and nice and bought it right away. Back home, we usually buy blood from newly-slaughtered pig that all you need is mash it with your own hands in prep before cooking. Here I mashed half of it with a fork and the other half I cut into cubes. Also, I wasn’t quite sure if I could do this the right way as it’s been a long while since the last time I cooked dinuguan. Luckily, it turned out quite well.

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Quilo Babi

Before my son’s babysitter left I used to travel a lot to a project site in Shi Jia Zhuang, the capital of Hebei province, southwest of Beijing. 2 hours and 45 minutes by fast train, one way. A trip that long you need something to maintain sanity so we either watch a movie or read a book. Of course, before all that, read the morning news and mobile versions of our favorite websites on PDA. Here is where I found this Kapampangan recipe called quil?? (pronounced ki-loh).


Eventually this traditional meat recipe from Pampanga became one of my favorites as it is easy and fast to cook. (I didn’t time it but everything should be ready in about 20 minutes.) A working mom with a deadline and quil?? saves the day, be it minced pork or shredded chicken. You may find the original recipe here sizzling hot so good for LP6. Mine has no chili as Cean wouldn’t like it hot and spicy. An overview of quil?? is here.


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