Breaded Pork Cutlets and Buttered Vegetables
A slab of pork rump that weighed 1.03 kg. was split in half to cook this dish and last night’s Pork Cutlets and Creamed Corn Sauce.
The <1>Pork Cutlets and Creamed Corn Sauce (previous recipe) was more than enough for five people–my husband, myself, our daughters aged 11 and 9 (and they have very healthy appetites) [...]
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Pork Cutlets and Creamed Corn Sauce
Thin, thin slices of pork meat are dredged in seasoned flour and fried quickly in very hot oil. Crisp corn kernels are stirred into a basic white sauce and poured over the pork cutlets. This dish is similar to Fish Fillet with Sweet Corn and White Sauce except that I used canned corn kernels in [...]
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Fiesta noodles
There is a Chinese restaurant along Shaw Boulevard in Mandaluyong City, with a branch along Banawe Street in Quezon City, that we used to frequent before we moved to the suburbs. Not so accessible anymore so I really miss the food. It was my husband who introduced us to the place. His department used to [...]
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Pancit Molo
One of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo, despite the name, has no noodles in it. Called molo soup in some cookbooks, this dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in [...]
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Lumpiang hubad
This dish is made with “ubod”, or the heart of palm, especially the coconut palm. In Filipino, “ubod” means core. If you split a palm tree, you will find a soft white core. This is “heart” palm, the core or what we call “ubod”.
In some Pacific islands, “ubod” is eaten raw. Quite a delicacy, [...]
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Tofu and Vegetables Stir-fry
The nicest thing about Chinese stir-fried dishes is that you can get just about any combination of vegetables available, cut them up in the same sizes, and throw them in the wok with a little meat (or even none at all) and some good sauce. The best combination, of course, follows the basic Chinese cooking [...]
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Pork dinuguan
Dinuguan comes from the word dugo, or blood. It’s funny that I should be posting this recipe at this moment just after posting an entry in the Sassy Lawyer’s Journal about the economic agenda of Bush’s visit on October. Madugo.
This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered [...]
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Beef Cutlets and Buttered Vegetables
This is a variation of pot roast. Actually, I was planning on making pot roast beef with white sauce when I discovered that I had no beef slab left in the freezer. All I had were beef cubes. Problem? Not really. The trick, again, was to improvise. Slicing the beef cubes thinly and cooking them [...]
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