I admit there are times that I talk non-stop to my boys about healthy food, balance diet and eating more vegetables. Yada yada yada. But there are also times when I think we should be forgiven for the occasional guilty … Continue reading Braised Pork Belly
So you think one can’t cook a decent meal when barely coping with deadline overload? Do it my way then. For once let’s forget the quickies a.k.a. stir-fry recipes and go for leisurely cooking while working… like pork hamonado. The … Continue reading Pork Hamonado – The Real Deal
Quite busy for weeks I didn’t have time to blog so here’s another easy recipe. It’s basically the same as my 1st chicken hamonado post but instead of fruit juice, I used what was left of our raisin snack. Ingredients: 2 large chicken thigh/leg 1 tbsp. of crushed garlic 1 onion, chopped 1/2 cup soy sauce 1/2 cup Chinese green raisins 2 tbsp. of sugar salt & crushed peppercorns leak, julienned Mix the above ingredients in a pot. Pour enough water to cover the chicken and simmer until the chicken is cooked and the sauce is thick. Continue reading Chicken Hamonado with Green Raisins
I checked my stats and the most visited pages are my hamonado recipes followed by sinaing na tulingan, patatim, tocino and skinless longgonisa. My hamonado is actually not ham-cured; like my tocino, it has no curing processes whatsoever to preserve food such as standard longganisa, ham, fish, cheese, sausage, or vegetables. It is just a term my dad uses when referring to a big chunk of meat stewed with sweetener for hours. Frankly, I cook this hamonado at least once a month, of course with variations. It is, for me, like adobo – a versatile dish. I use chicken or pork or even beef. Sweeten the meat with fruit juice like pineapple juice, fruit cocktail syrup, pineapple chunks, apples, raisins or just plain sugar. Serve it with steamed vegetables – potatoes, carrots, beans, snowpeas, or even tomatoes, whatever is available. Don’t be surprised if I tell you I have quite a number of pictures waiting to be published.
So here is another one… apple-flavored!
I have loads of food pictures in my files but I chose this chicken recipe as I happen to run through an article about bird flu. Apparently, China closes all Beijing poultry markets.
Tsk tsk. What’s gonna happen w/ all the KFCs around when there are more than a hundred outlets in Beijing alone? There was also another article that says they open over 250 restaurants a year in China and operates in every Chinese province and region except Tibet. Hmmmm… but then, they were asked to stay out of Tibet.
Just when I am having some serious craving for chicken curry. Anyways, here’s my chicken hamonado recipe similar to my pork hamonado.