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 recently rediscovered this steamed black bean spareribs recipe that I used to cook years ago, when my family was small and I had more time to experiment in the kitchen. The renewed interest was inspired by this Hong Kong style sparerib recipe.
Steamed spareribs are easy and convenient for busy households. The meat is prepared ahead of time, and left to marinate in the fridge. In the morning, simply cook in a steamer while you go about your other tasks before sending the kids off to school.
Back in July, SM launched the Master Chefs program. SM Master Chefs centers on a series of Cooking Marathons in SM Hypermarkets all over the country featuring renowned Filipino chefs and partner-brands. Since July, the Master Chefs have been touring Hypermarkets all over the country to share their expertise. Last Tuesday, it was SM Clark’s turn to host the bubbly and charismatic Master Chef Bruce Lim, owner and executive chef at Chef’s Table and Hyphy’s.
Chef Bruce Lim whipped up Corn and Crab Soup and Asian Stir-fried Pasta, both made easier and yummier using Lee Kum Kee products.
The other day, I found a bit too much of left-over rice in the ref. What to do, what to do? Fried rice, of course! Here is my Chinese fried rice recipe. It’s called Chao Fan.
I have some Chinese chorizos (pork sausages) that I bought a few weeks ago from Binondo. I diced a piece of the chorizo, beat some eggs, and chopped up some garlic, onions and leeks.
Next I heated up some oil in a wok. I sauteed the veggies and chorizo in the hot oil, and stirred in the eggs as I reduced the heat. In came the rice, and a few sprinkles of water for the rice to cook in. A dash of salt and pepper, and some soy sauce. I kept tossing for a few minutes, scraping the wok’s bottom to make sure it doesn’t burn.
One rainy afternoon, the bored kids wanted to do something- anything! So I taught them how to make dumplings.
I gathered everything we’d be needing for making pork dumplings. I posted the recipe here in my blog some time ago. This time, I left out the shrimps since Nate is allergic to them.
Our favorite way of cooking dumplings is by boiling. But frying makes the dumplings yummier, especially when the dipping sauce is oomphed with chili oil. *slurp* Making dumplings is a fun and easy activity you can do with your kids this rainy summer.
Here are some updates on the recipe I posted two years ago: