The Sassy Lawyer & Pinoy Cook on food, family and home.
You see them in Chinese restaurants as strips of reddish meat suspended on hooks alongside roast duck. They’re called char siu pork — Chinese barbecued pork marinated in a special sauce and cooked in a special oven over live fire. The smoke and the marinade give char siu pork its distinct color and flavor. Sliced, ... (more)
Last month, a science expo was held at the kids’ school. It’s an annual thing, actually, so it wasn’t really anything earth-shaking for a mom like me. In fact, what I remember most about every science expo is the stress — to find materials, the endless expenses, the late nights preparing snacks for the kids ... (more)
Chi’s contributions had been sitting in my hard drive for a while — my apologies for the delay in posting them. There were two emails actually — the first one contained the photos; the second, the descriptions. There were tons of e-mail in between and I just got lost. Much like the beef swimming in gravy in the photo, I got lost swimming in my e-mail.
And what does Chi say about her masterpieces?
Beef brisket swimming in gravy – “Meltingly succulent beef dish with the perfect gravy. I used a leaner slab of beef brisket because the gravy already looked very rich. My husband noted how tender the chunks of beef were, poured the gravy over his rice and said: ‘Gravy pa lang, ulam na!’”
Wontons require some effort to prepare at home but with practice, the preparation becomes easier the next time. We had this delicious wonton soup for lunch today and, despite the delay (I had to take photos for the how to wrap and fold wontons entry, it was heart warming to watch my daughters enjoy their ... (more)
Wonton goes into the broth. Other times, it is deep fried. It should not be confused with shaomai (siu mai, siomai), the pork dumpling with open tops one finds in dim sum carts and usually served for yum cha. We had wonton soup for lunch today but before I post the wonton recipe, let me ... (more)
Fish ‘n’ chips, a British tradition. Mine was made with tilapia fillets. But this isn’t about how to make fish ‘n’ chips. I was going to use the photo for a recipe entry but, right now, it is more relevant to use it in this entry. In a very recent entry in the Well Fed ... (more)
Think tokwa’t baboy without the pork. The sauce is slightly sweet, less vinegary so it doesn’t scratch the throat — and spicy because of the addition of sliced chilis. Then, imagine each mouthful being accompanied by crunchy green onion leaves and the piquant cilantro. That was what we had for lunch today. Too bad the hubby and the girls weren’t home. Just me and the helpers to enjoy the wonderful lunch. But then, I can always cook another batch. And it’ll be easier the second time around because I don’t have to do a trial-and-error with the correct ratio of soy sauce, vinegar and sweet rice wine.
Been getting some very concerned e-mails asking if I was sick or if I had lost interest in maintaining this blog. It appears that there are readers who think that this blog will become nothing more than a Readers’ Gallery. I love having the Readers’ Gallery and it will always be a part of this blog but it doesn’t mean I won’t continue posting recipes and photos of dishes I’ve cooked. So, no, this blog goes on. Ad infinitum if I can have things my way. The reason there’s been a slowdown in posting is because I was busy with a new project. It’s called Feast Asia and it’s about Asian food and Asian lifestyle. I’ve moved some of the Asian recipes from this blog to Feast Asia and about a dozen more will follow.
At the 16th Travel/Tours Expo that opened at the Mall of Asia on Friday, the Tourism Department announced the signing of an agreement with the Philippine Councilors’ League aimed at training local officials on how to market their localities to domestic and foreign tourists. And, in line with this aim, “Undersecretary Eduardo Jarque said the ... (more)
This is Speedy's version of a dish that his mother used to cook as a way of … »»
It might sound Italian but pastami is not Italian. According to the Free … »»
Have I mentioned that Speedy is a die-hard fan of SPAM? I'm sure I have. … »»
So, I mentioned the other day that I made a huge pot of broth by simmering … »»
I've been dreaming of making this for weeks. But since we started making … »»
If I had access to kale, I'd have used a bunch in lieu of white cabbage. If … »»
In a post I published four and a half years ago, I mentioned that everyone … »»
There are two earlier version of this recipe for steamed fish with tausi … »»
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
When I first came across this spinach recipe in The New York Times health … (more...)
This is an updated version of a recipe originally published on September … (more...)
In the Philippines, melon usually refers to the cantaloupe or rockmelon. … (more...)
A one-pot dish that's a breeze to prepare. The sausage meat makes the broth … (more...)
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