
Ground pork and lightly fried firm tofu cubes make the base for this tasty and fast-cooking curried dish. If you aren't into tofu, you can omit it. I added tofu because I love … [Read more...]
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Ground pork and lightly fried firm tofu cubes make the base for this tasty and fast-cooking curried dish. If you aren't into tofu, you can omit it. I added tofu because I love … [Read more...]

This is an updated version of a recipe originally published in 2006. The name of the dish sounds Spanish but, surprisingly, it is also a staple in most Chinese restaurants … [Read more...]

If you've heard of the Filipino dish called arroz a la Cubana, this is a variation. Instead of rice, the ground meat stew, fried egg and bananas are served with flour … [Read more...]

Three of my favorite things in the world -- chicken, pork and egg (not necessarily in that order) -- in a single dish. Good? It gets better. I sauteed ginger, black … [Read more...]

Tomatoes and tofu are not ingredients that I'd ordinarily consider to be ideal partners. Because tofu is so neutral, I'd rather combine it with a rich sauce to make it pop. … [Read more...]

How does one make a rather ordinary stir fried noodle dish extraordinary? By tossing in lechon kawali -- roast pork belly with crackling skin. There is a small Chinese … [Read more...]

In the Philippines, this dish of grilled skewered pork marinated in lemongrass, honey and fish sauce would simply be called pork barbecue. Elsewhere in Southeast Asia, it … [Read more...]

For the longest time, I've been asking Speedy to blog about the dishes that he cooks. He's become such a good cook lately -- a far cry from the early days of our marriage when … [Read more...]

This is an updated and better version of a recipe originally published in 2004. A slab of pork belly is lightly browned than slowly cooked in soy sauce, gin, bay leaves, … [Read more...]
Speedy and I have been getting used to light meals during weekdays. Sandwiches. Soup and bread... One Sunday morning recently when both our girls were home, he seemed a little … [Read more...]
When one hears the word "chili", the thing that comes to mind is the stew called chili con carne. It's almost as though "chili" were the nickname of chili con carne, a spicy … [Read more...]
I'm an unabashed Harry Potter fan. I have all the books, I have DVD copies of all the movies, I've watched the DVDs (with or without my daughters) so many times and (worse or … [Read more...]
Experimenting with dry spice rubs, I marinated these pork belly pieces overnight in the fridge then slow-cooked them on the stove top for an hour. The meat has absorbed the … [Read more...]
Long time readers know my penchant for making broth from scrap bones which are sold very cheaply in the supermarket. When I get lucky, these scrap bones contain a substantial … [Read more...]
I had half of a pork loin and the plan was to slice around it to come up with a half-inch thick rectangle. I was going to spread a fruit-and-herb mixture on the meat, roll it … [Read more...]

Need to get dinner on the table in 15 minutes? No problem. Season some ground meat, form into patties, throw into the skillet and cook until nicely browned. Cook sliced mushrooms in the … »»

One of the most widely known Chinese dishes outside of Asia is General Tso’s chicken -- floured bite-size chicken pieces fried until crisp then tossed in sweet-salty sauce. This is the … »»

If a food show has a reality TV format, I skip it. It's that simple. I prefer informative and entertaining but sans the contrived drama. Like Good Eats with Alton Brown. And Foodography. … »»

It's tempting to simply ask that you Google "Connie Veneracion" or "Sassy Lawyer" or "Pinoy Cook" and have this page done with. But that might give you the wrong idea about me. A third of what's been written about me is true, a third is half-true and the rest consists of drug-induced hallucinations. I suppose I'd better let me, rather than them, tell you about me. I'm … »

*This article was last updated on October 2, 2011. 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 … »






Except for quotes, all text & photos © Connie Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.
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