Nate’s favorite dish of all time has gotta be sweet & sour pork. It is his default order whenever we eat at Tien Ma’s and all other Chinese eating places. He can finish one order that is usually good for 2 or 3 persons to share. So, of course, I need to perfect my sweet & sour pork recipe, para naman hindi nakakahiya sa anak ko. Hehe.
The most important ingredient in a good sweet & sour pork recipe is the pork, siyempre. It has to be tender, well seasoned, and not overcooked. I use porkloin and buy it from the meat shop already cut into steaks or chops. I then slice the chops into 3 x 1 inch strips.
I have been craving for Tom Sawyer’s Fried Chicken ever since I saw that it has re-opened a fastfood restaurant in Tiendesita’s over a year ago. Unfortunately, our family hasn’t been able to visit. So today, to finally settle the craving (ang tagal ah!), I Googled up “Southern fried chicken recipe” and found a recipe inspired by Paula Deen! Paula Deen equals genuine southern style cooking.
The other thing that got my attention is the part of the title that says “look out,KFC!” Game, eto na nga ang gagayahin ko!
Breakfasts are always a challenge for me, especially since we’ve stopped eating processed meats such as commercial longganisa, tocino, and hotdogs. (Once in a while, we indulge in Spam, just because it’s so damn yummy. Hehe.) Our kitchen experiments have led us to the versatile omelet recipe.
Omelets are quick, easy and healthy breakfast ideas with endless possibilities. You can turn almost anything edible into an omelet. While I was growing up in Baguio, potato omelet and sayote omelet were staple breakfasts. During summer, onions and tomatoes were in season, so Dad would whip up omelets made of them. The omelet recipe is so versatile! Continue reading Omelet recipe: cheese, mushroom and basil→
Here’s something new that I’ve been doing since school started two weeks ago – menu planning! Yup, in my almost 16 years of motherly existence, this is the first time that I’m actually planning meals seriously.
The kids, being older and wiser, just won’t settle for alternating fried egg and tocino breakfasts now. Adobo lunch boxes don’t excite them anymore either. To make sure the menu doesn’t get tiring, we thought of planning the meals.
Menu planning actually isn’t as intimidating as it appears. Here’s how we do it.
So I went along again with Hub on his latest China business trip. Our hosts, who have been our export agents for over 10 years, so graciously entertained us. Because it was a strictly business trip, dinners and massages were our pinaka-leisure time. (Oh, the massages are for another blog post!)
The humble, unassuming shao bing (read “shao ping” without the air sound on “p”… If you studied Han Yu Pinyin, you know what I’m talking about. :D)