Sunday lunch

It was one of those weekends when everything just felt right. The girls caught up with much needed sleep and, as a result, they were in an amiable mood. No one whined. No one demanded impossible things. In short, life was so relaxed and smooth-sailing that cooking lunch was not a chore but a dreamy waltz. I combined frozen peas with potatoes to make a wonderfully-hued and delightfully fresh-tasting velvety soup. Then, I took the classic Bicol Express for a spin by adding pineapple tidbits.

But the wonderful weekend did not quite end there. We went out later, went to see This Means War which, surprisingly, despite bad reviews, gave us a lot of good laughs. Definitely nothing deep nor profound and the film was seriously wanting in the technical department, just good fun. Maybe, we all just needed a break — from work, school and the almost everyday grind of watching the impeachment trial with the hope of picking up a glimmer of legal education that has, so far, been so rare to come by.

Oh, I digress. I was writing about what I cooked for lunch… Yes, the recipes.

Recipe: Pea and potato soup


  • 1 c. of frozen peas
  • 500 g. of potatoes
  • about 6 c. of good broth, preferably homemade
  • salt and pepper, to taste
  • a knob of butter
  • crisp onion slices, to garnish


  1. Dice the potatoes. Place in a pot with the peas. Pour in the broth. Bring to the boil, lower the heat, cover and simmer for about half an hour or until the potatoes are very soft.
  2. Pour all the contents of the pot into the blender pitcher. Process until smooth.
  3. Pour the puree back into the pot. Taste. If too thick, add more broth. Season with salt and pepper. Reheat to simmering point. Drop in the butter. Cook, stirring, just until the butter melts.
  4. Ladle into soup bowls and sprinkle with crisp onion slices.

Preparation time: 5 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Recipe: Spicy pork and pineapple a la Bicol Express


  • 2 tbsps. of cooking oil
  • 500 g. of pork belly, cut into one-inch cubes
  • 4 cloves of garlic, minced
  • 1 small know of ginger, minced
  • 1 onion, roughly chopped
  • 3 to 4 finger chilis, thinly sliced
  • patis (fish sauce), to taste
  • 1 and 1/2 c. of coconut milk
  • 1/4 c. of coconut cream (see the difference between coconut cream and milk)
  • about 2 c. of pineapple tidbits (I used canned but fresh will be infinitely better)


  1. Heat the cooking oil in a wok or frying pan.
  2. Add the pork cubes and cook over very high heat until lightly browned.
  3. Add the garlic, ginger, onion, finger chilis. Season with fish sauce. Continue cooking until fragrant.
  4. Pour in a cup of coconut milk. Add the pineapple tidbits. Stir, taste and add more fish sauce, as needed. Bring to the boil, lower the heat, cover and simmer for about 30 minutes or until the pork is tender. If the liquid dries out before the pork is done, add the rest of the coconut milk, a quarter cup at a time.
  5. Pour in the coconut cream. Bring to a simmer. Turn off the heat. Taste and add more fish sauce, if needed.
  6. Best served with hot rice.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4


  1. nina says

    An immersion hand blender (like Cuisinart) will be handy for soups. Less cleaning and no need to transfer soup into blender and vice versa. This recipe sounds healthy and yummy, thanks.

  2. says

    Laughed out loud too when I watched This Means War. It just goes to show that reviews should not stop us from seeing a movie. Otherwise, we might miss out on some good ones. Another example of “different strokes for different folks”.

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