Asian cooking

• Chicken fillets with hoisin sauce
• Siomai soup
• Shawarma
• Ma Po tofu
• Braised chicken
• Fish fillet fried rice
• Pork and mushrooms noodle soup
• Egg Noodles with pork & mushrooms
• Vietnamese barbecued pork with garlic and egg fried rice
• Hot and sour soup

How to cook

• Sauteing basics
• Meals in a flash, part 2
• The pasta connection
• A more flavorful pancit canton (chow mein)
• Aromatic (and tastier!) spring roll wrappers
• Sweet and sour fish: don’t forget the ginger
• Crispy chicken strips with sweet and sour sauce
• Meals in a flash
• The perfect barbecue sauce/marinade
• Poached egg in dashi — with ground sichuan peppercorns!

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Adobong pata ng baboy (pork hock) at sitaw (string beans)

There are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using ground pork and topped with hard-boiled eggs. I was wondering if pork pata meat could further improve an already excellent dish. And I also wondered how far one pata could go. See, we’re having some woodwork done in the house so there are more people during lunch time. So, what better time to find out just how far a pork pata can be stretched.

Late in the afternoon, there was a phone call and, well… there’s going to be an emergency business meeting. I thawed nothing else from the freezer and I was wondering what I’d serve for dinner. It’s 5.53 as I compose this entry and the remaining meat from the pata was transformed into a dish similar to lechon con tokwa (for the kids) and pancit canton which I will serve my guests along with some fish and tofu in oyster sauce both of which I will post tomorrow. Not bad, eh?

In the mood for more food?

• Steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook’s salsa verde
• Fiery Adobo
• Gatas ng kalabaw (carabao’s milk)
• Jams and jellies
• Breaded Pork Cutlets and Buttered Vegetables
• Sweet and sour chicken
• Fried tokwa (firm tofu)
• Pork, okra, squash and eggplants in sour cream
• Meatballs stroganoff
• Goto (beef tripe) congee