I love lamb steaks and I normally buy easy to grill/panfry cuts. One day I got curious and bought the neck chops thinking I would be able to do the same. Buti na lang nakapagtabong tanong ako. Found out these … Continue reading Braised Lamb Neck Chops
Let me start by saying today is ISKAndals.com’s 7th birthday. Woo hoo! And yes, I totally forgot about it. My son saw my blog earlier and asked how many recipes I’ve posted and when did I start blogging. I answered … Continue reading Beef Pares (and ISKAndals.com’s 7th Birthday)
I had my very first trip to Hongkong when I was just about 10 years old. It was a family trip, and of course, for everybody else’s, it was outright and absolute shopping and feasting-no questions asked. The trip was … Continue reading Braised Beef Noodle Soup (Tendons)
I would stop-by the liquor store every now and then, and wander around the aisles looking for a good sale. I always end up buying a 6-pack. Nonetheless, the liquor store, much like the meat aisle of a grocery store, … Continue reading Pork & Beer Stew
After the success of my garlicky lemon-parsley chicken, I thought it might be great idea to do the same with pork. So right. Such a tasty no-rush recipe for succulent pork. You’ll love the tangy taste of lemon on melt-in-your-mouth … Continue reading Garlicky Lemon-Parsley Pork
My 1st month back in Auckland has been really stressful, won’t elaborate on that as I don’t wanna bore you with my angst. It would be better if I just share a recipe for Lasang Pinoy 23. I am late, sorry Lorraine, but here it is… braised pork spareribs. An old photo of one I cooked back in Beijing either during a very busy day or a matter of “this-is-what’s-left-to-cook.”
This is so simple with very basic ingredients and I did pan-fry the spare ribs before slow-cooking but you can omit that part and it would taste just as good.
Yeah baby! I’m back (hope for good). My net issues seem to be gone for good and also managed to bloghop for a while and bookmarked few recipes that I would love to try. Here’s one from Stef (check out the original recipe) but instead of the good ole baking oven, I used the microwave.
I could have easily call this dish humba or even hamonadong pata but certain ingredients are missing such as bean curd, tausi (salted black beans), or pineapple and I don’t intend to confuse my readers with regards to the Philippine cuisine. As I am already perplexed with names and what ingredient goes into what recipe, I choose to simply call it – braised boneless pata. With a decent piece of pork leg and staple pantry items, here’s another melt-in-your-mouth dish.
Yeah it’s been a while I know. I’ve been really busy meeting submission deadlines, a larger than usual pile on my table that I only had time to write about Lasang Pinoy. And of course a lot of extracurricular activities not to mention the amount of time I spent updating the links in this blog.
So let’s get back to what I think I do best… whipping up some quick recipes with my limited time and whatever I find inside the pantry. Ahh I found this bottle of Chinese marinade. What’s in it? Only the Chinese knows but I spent few renminbi for it. Here’s what I did with it on chicken wings and few spices.
What I had in mind actually is beef pares. This is already my 2nd attempt and my official tagatikim (food taster) thought what I did here is very similar to the one served in our favorite restaurant back home. Still we believe a stronger flavor would do the trick. My guess is star anise. I purposely omit it as we don’t really like too ‘Chinese’ tasting dish but I will definitely stir it in next time. I was also lazy to add in cornstarch to make thicker sauce so for the meantime, I will call this dish simply beef toppings. The hard-boiled egg in the photo? Well, I felt like I wanted to add some in the stew.
I’ve been experimenting with Chinese cooking wine lately since I found a bottle in a supermarket a month ago. So far it’s a hit! This was lunch last Easter Sunday. Those green roses are actually the bottom part of pechay where the stalks meet. We didn’t eat ‘em. They just look pretty next to the spareribs.