A slab of pork rump that weighed 1.03 kg. was split in half to cook this dish and last night's Pork Cutlets and Creamed Corn Sauce. The <1>Pork Cutlets and Creamed Corn … [Read more...]
Pork Cutlets and Creamed Corn Sauce
September 24, 2003 By 4 Comments
Thin, thin slices of pork meat are dredged in seasoned flour and fried quickly in very hot oil. Crisp corn kernels are stirred into a basic white sauce and poured over the … [Read more...]
Fiesta noodles
September 23, 2003 By 6 Comments
There is a Chinese restaurant along Shaw Boulevard in Mandaluyong City, with a branch along Banawe Street in Quezon City, that we used to frequent before we moved to the … [Read more...]
Pancit Molo
September 22, 2003 By 16 Comments
One of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo, despite the name, has no noodles in it. Called molo soup in some cookbooks, … [Read more...]
Lumpiang hubad
September 21, 2003 By Leave a Comment
This dish is made with "ubod", or the heart of palm, especially the coconut palm. In Filipino, "ubod" means core. If you split a palm tree, you will find a soft white core. … [Read more...]
Tofu and Vegetables Stir – fry
September 19, 2003 By Leave a Comment
The nicest thing about Chinese stir-fried dishes is that you can get just about any combination of vegetables available, cut them up in the same sizes, and throw them in the … [Read more...]
Pork dinuguan
September 15, 2003 By 41 Comments
Dinuguan comes from the word dugo, or blood. It's funny that I should be posting this recipe at this moment just after posting an entry in the Sassy Lawyer's Journal about the … [Read more...]
Beef Cutlets and Buttered Vegetables
September 13, 2003 By 4 Comments
This is a variation of pot roast. Actually, I was planning on making pot roast beef with white sauce when I discovered that I had no beef slab left in the freezer. All I had … [Read more...]
Home – style sukiyaki
September 12, 2003 By 2 Comments
With tender slices of beef, rice noodles, vegetables and a sweet-spicy broth, this traditional Japanese recipe can be cooked by even the very inexperienced cook. While … [Read more...]
Chunky Beef and Macaroni Soup
September 12, 2003 By 5 Comments
A chunky soup cooked with cubes of beef brisket, macaroni, chunks of tomatoes, lots of onions and garlic, carrots and bell peppers. … [Read more...]
Beef curry
September 9, 2003 By 6 Comments
A rich meal with a thick sauce for a cold night. Finally, the weather had been friendlier these past few days; it rains most nights. And eating rich dishes like beef curry … [Read more...]
Vegetable stuffed beef rolls
September 9, 2003 By 4 Comments
I haven't cooked this dish in years. The last time I did, I had not yet met the man who would be my husband. This dish was inspired by the traditional morcon. The procedure … [Read more...]
Guinataang Mais (Corn in Coco Cream)
September 7, 2003 By 8 Comments
Can't further improve on something as delicious as guinataang mais. Thick, rich and creamy, this is a traditional Filipino dish made with shredded white corn, glutinous … [Read more...]
Beef and tofu with three sauces
September 6, 2003 By 9 Comments
There was a Chinese restaurant in the city where everything in the menu was available at the take-out counter. One of my favorites was a dish called beef tokwa. The main … [Read more...]
Sexual Violence and Adult Sex Education
September 6, 2003 By 1 Comment
There was this story once that a doctor in a remote rural area in the Philippines who demonstrated the use of a condom by inserting his finger in it was shocked when, months … [Read more...]
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