CASA Veneracion https://casaveneracion.com Breakfast. Lunch. Dinner. Midnight Snack. Wed, 19 Sep 2018 15:49:01 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 https://casaveneracion.com/wp-content/uploads/2014/10/favicon-178x178.png CASA Veneracion https://casaveneracion.com 32 32 Soy Honey Ginger Garlic Pork Chops https://casaveneracion.com/soy-honey-ginger-garlic-pork-chops/ Wed, 19 Sep 2018 15:43:35 +0000 https://casaveneracion.com/?p=115444 Soy Honey Ginger Garlic Pork Chops appeared first on CASA Veneracion

Make pantry staples work magic. These soy honey ginger garlic pork chops were cooked with only seven ingredients in under 30 minutes. So tasty! A dish born in the aftermath of a typhoon. Although we knew that our area was not going to be directly hit by Typhoon Mankhut (local name: Ompong) — that Category …

Soy Honey Ginger Garlic Pork Chops was written by Connie Veneracion and originally published in CASA Veneracion.

]]>
Food and Non-food Uses for Lime, Lemon and Orange Peel and Zest https://casaveneracion.com/food-and-non-food-uses-for-lime-lemon-and-orange-peel-and-zest/ Tue, 18 Sep 2018 15:48:20 +0000 https://casaveneracion.com/?p=115431 Food and Non-food Uses for Lime, Lemon and Orange Peel and Zest appeared first on CASA Veneracion

You probably won’t believe how much citrus we consume in the house. Lime, lemon, kalamansi… We use fresh citrus juice for mixing cocktails. Speedy loves keeping fresh lemonade in the fridge, Sam prefers kalamansi juice. Alex and I use lime, lemon, kalamansi and orange for cooking and baking. Our kaffir lime tree is a constant …

Food and Non-food Uses for Lime, Lemon and Orange Peel and Zest was written by Connie Veneracion and originally published in CASA Veneracion.

]]>
Kikiam (Que-kiam) https://casaveneracion.com/kikiam-que-kiam/ https://casaveneracion.com/kikiam-que-kiam/#comments Mon, 17 Sep 2018 12:15:48 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/kikiam-que-kiam/ Kikiam (Que-kiam) appeared first on CASA Veneracion

Ground pork and chopped vegetables are wrapped in bean curd sheets, steamed, cooled and fried to make kikiam (que-kiam). It’s Chinese in origin but, like most Chinese dishes that immigrants brought with them, adaptations vary. I cooked my first que-kiam back in 2004 when I discovered fresh bean curd sheets in a store located smack …

Kikiam (Que-kiam) was written by Connie Veneracion and originally published in CASA Veneracion.

]]>
https://casaveneracion.com/kikiam-que-kiam/feed/ 29