|
||||||
 |
Last week it was oxtail soup using the beautiful oxtails from Mohr Animal Acres. Then a “Cheater’s Pho Bo” with canned beef broth, canned chicken broth and a rib-eye steak from Mohr also. Last night was a hit, Barley Soup, the recipe from Johri’s Talvo in St. Moritz (Switzerland). I didn’t have any Bundnerfleisch so [...] Lechon Turkey/Pabochon 1 10-12 lb. turkey, rinsed thoroughly, giblets, etc. removed My mom, not a serious foodie like me but a foodie nonetheless, brought me these Korean sweet potato starch noodles on one of her visits here, having tasted it when a Chinese friend brought some to their workplace. We might be traveling in less than a month, so we’re trying to use up everything in [...] 1 16-oz package firm or extra-firm tofu, drained, cut into 1-inch cubes and patted dry with paper towels I’m not too fond of most Asian-style salads, because I find some things are usually “off” or the combination of tastes just screams WRONG! This is one exception to the rule. 1 package baby spinach, washed and spun dry 1 16-oz pkg extra-firm tofu, cut into 1-inch cubes and patted dry with paper towels Your choice of sauce for dipping: Thai chili sauce is good, as is plum sauce or peanut sauce or a mix of soy sauce-sugar-sesame oil In a bowl, [...] My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with the emphasis on the snow peas. She also adds shelled peas and cashews to hers, a nice variation to this dish. Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’kong) adapted from a recipe in The [...] 1/4 cup coconut cream This Japanese tofu dish is a modern rendition that I found in “Japanese Cooking” by Kazuko and Fukuoka (published by Barnes and Noble) — the combination, surprisingly (to me), works, especially the the use of butter and garlic chips. Two thumbs up from my kids. I’ve adapted it to suit our measurements here (US). 1 16-oz package [...] 1 16-oz package firm tofu, drained and cut into 1-inch cubes For marinating: 1 1/2 teaspoons sesame oil For the sauce: 2 tablespoons canola oil For 4-6 servings 1 pound eggplants Preheat oven to 400 degrees F. Prick eggplants all over with a fork and place on a baking sheet in one layer. [...] Marinating or curing beef and other meats is a practice that is found all over Asia; besides producing a highly flavorful dish, the process preserves the meat and increases its shelf life. The differences are usually in the type of seasonings used, but common elements are garlic, ginger, scallions or hot peppers; soy sauce or salt; [...] GRILLED CORN (Poat Dot) For 6 ears of grilled or steamed corn: In a saucepan, mix together 2 tablespoons oil, 3 tablespoons minced green onions, a tablespoon each of water, sugar and fish sauce, and 1/2 teaspoon salt. Cook over high heat until scallion starts to wilt. Brush or spoon sauce over hot corn and serve. This is a [...] Now that I’m starting to feel a bit more normal, I thought I’d pick up a project I started way back that I never got to finish. Last night I finished adding the links to recipes I posted at Like to Cook when I used to write there. The recipe links can now be [...] Jehovah’s Witnesses, Mormons Fastest-Growing ‘Churches’ in U.S. — Wow, never realized US was actually PREDOMINANTLY CATHOLIC! I had always thought the US as “predominantly Protestant”. Very encouraging, but as a PinoyDefensorFidei listmember pointed out, very sobering as well — if you look at the numbers of separated brethren. A discussion of grocery budgets [...] |
|
||||
|
Copyright © 2010 … and these Thy gifts … - All Rights Reserved |
||||||
