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Fresh edamame is cooked in the microwave then popped open to get the beans that went into the pan with shrimps and homemade sweet chili sauce....
It’s the lesser known sibling of moo shu pork but if you love shrimps, or prefer seafood to meat, moo shu shrimp rice bowl is a...
Whole pork tongues are slow cooked in Filipino asado sauce, cooled and sliced. The cooking liquid is reduced, thickened and poured over the pork tongue slices....
There’s lemon chicken and there’s orange chicken. Both are found in the menu of many Chinese restaurants but, curiously, neither is a traditional Chinese dish. Lemon...
Like most Asian stir fries, the preparation time for this mushroom and vegetable rice bowl is twice as long as the cooking time. Prep time is...
I’ve made omelet cupcakes many times — with chopped meat, fish, vegetables… And I just realized that leftover Christmas ham, roast turkey, duck or chicken, and...
We had roast duck on Christmas Eve. It was carved, we had the skin and meat with tortillas and vegetables, and the bones were saved to...
What is that one dish that, when you’re at a loss about what to cook, you automatically choose without a second’s hesitation? For me, it’s adobo....
The cooking procedure shortens the prep time for chicken teriyaki. It’s not the traditional way to cook teriyaki but the result is just as good. This...
A very Asian take on bite-sized fried chicken fillet made popular by KFC. This sweet chili popcorn chicken is marinated Vietnamese style and glazed with homemade...
Two tips for best the most delightful pork steaks with spicy mustard and honey sauce: 1) Try and get Japanese mustard and 2) butter — lots...
I'm Connie Veneracion, retired lawyer and columnist, wife for 28 years and mom of two.
CASA means house, but it is also an acronym for the first names of the Veneracion family.
What is this blog about? Well, blogs, actually, because there are five that live in this domain.
Take your pick, have a nice time during your visit, bookmark the blogs and check in regularly because there's always something new in them.
