Asian cooking

• Vietnamese spring rolls
• Ostrich chop suey
• Jipan Japanese bakery and coffee shop
• Vietnamese barbecued pork with garlic and egg fried rice
• Chicken and asparagus fried rice
• Chicken teriyaki
• Pork and asparagus egg drop soup
• Sukiyaki-cut beef with Kecap Manis
• Lasang Pinoy 24: Coconut custard
• Candy-making

How to cook

• How to wrap lumpia (spring rolls)
• The perfect barbecue sauce/marinade
• Reheating fried spring rolls
• The pasta connection
• Sweet and sour fish: don’t forget the ginger
• How to make crepe-like lumpia (spring roll) wrapper
• Low fat, low sugar diet
• The how-to-cook series
• If you want your chilis mildly hot instead of very hot
• Sauteing basics

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Broiled pork chops and onion rings

This dish is a variation of my previous pork steak recipe which, in turn, is an adaptation of the classic bistek. The difference is that I used pork chops in this recipe. Truth is I don’t like pork chops. I find them too dry. But my husband enjoys them very much. He bought a huge tray of pork chops and specifically asked that I cook them a la bistek.

No great mystery in cooking this dish. It is important, though, to marinate the chops for at least six hours. For best results, marinate in the fridge overnight.

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