Traditional Middle Eastern shawarma sandwiches are made with marinated pieces of meat pressed and stacked on a vertical rotisserie and cooked slowly. The juicy cooked meat is then shaved off and made into a sandwich with yogurt, tomatoes and lettuce. Pita bread is used. A few years ago, I picked up another technique for making ... (more)
Pork steak 2
Posted on December 24, 2003 · 4 Comments
There really is no recipe to write here. Just some tips about broiling the pork steak. The meat I used here is sliced rolled pork steak available in most supermarkets. I prefer this cut over pork chops which tend to get dry during cooking. Pork belly would be a good alternative. The only difference would ... (more)
Creamed Tuna & Potato Salad
Posted on December 24, 2003 · 2 Comments
This recipe is a dressed-up version of the basic Sweet & Tangy Potato Salad. It will accompany tonight’s pork steak. I prepared it ahead to make sure it will be well chilled. Ingredients : 1 kilo of potatoes 1 184-g. can of tuna chunks in brine, well drained 3/4 c. of crushed pineapples (canned), well-drained ... (more)
Peach pata hamonado
Posted on December 24, 2003 · 7 Comments
Peach pata hamonado? Sure, I used the syrup from the canned peaches. While most hamonado recipes call for pineapple juice, the radical chef decided to do it differently…of course. In Filipino cuisine, pata refers to the leg and the trotters of the pork. The trotters are not removed because the ligaments make the sauce sticky. ... (more)
Creamed beef and vegetables
Posted on December 22, 2003 · 1 Comment
Did you know what wonders you can do with canned or powdered cream of mushroom soup? Use it as a base for chunks of deboned beef short ribs, potatoes, carrots, red and green bell peppers sauteed in butter. My kids had guests for the day. They spent the whole afternoon and half the night playing ... (more)
Beef asado noodle soup
Posted on December 21, 2003 · 4 Comments
More popularly known as beef mami, this is another Chinese dish that has become a favorite with Filipinos. Hot broth is poured over meat, vegetables and noodles arranged in individual bowls. A very good broth is essential to make this dish. No matter how delicious the vegetables, meat and noodles may be, without a good ... (more)
Beef & Sausage Fried Rice
Posted on December 20, 2003 · 3 Comments
Rice is a staple food for the Filipinos as well as for most Southeast Asians. We eat rice the way Westerners eat bread and potatoes. It’s no wonder that we have learned to cook rice in so many ways–as appetizers, main meals, snacks, sweets and desserts. This rice dish is basically a Chinese fried rice ... (more)
Pichi – pichi
Posted on December 18, 2003 · 81 Comments
Another traditional Filipino dessert, pichi-pichi is made with grated cassava or cassava flour, water and sugar. The mixture is steamed, cooled then cut into pieces that are rolled in niyog (grated coconut). This has been the easiest Filipino dessert I have cooked so far. The traditional way of making pichi-pichi is to boil and grate ... (more)
Pinaupong manok
Posted on December 16, 2003 · 56 Comments
My husband has heard of pinaupong manok (sitting chicken) several times but never had a chance to try it. He thought it was something complicated to prepare and, hence, only for special occasions. I thought that was really funny. I have been making pinaupong manok since high school. I told him it was the easiest ... (more)
Bangus sardines in tomato sauce
Posted on December 15, 2003 · 24 Comments
My second bangus sardines recipe. This time with tomato sauce, olive oil and lots of spices. A pressure cooker will be necessary, definitely. Buy the smallest bangus you can find–no more than six inches long from head to tail. Ask the vendor to gut the fish and remove the gills, but not to remove the ... (more)
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