The Beginning of Something Hot

We went to the Asian grocery store over the weekend to get some food stuff.  We happened upon this wonderful pile of green finger chili.  Thoughts of "Bicol Express" came to mind immediately! 

It is simply sauteed pork meat with coconut milk , shrimp paste and chili peppers.  And lots of it in my recipe!  The hotter, the better! 

Julienne finger peppers

Slice pork belly into cubes.

Crush the garlic and simmer in coconut milk.

Add shrimp paste or salted shrimp to suit your taste.

Add pork belly cubes into coconut milk.

Wash finger chilis (optional).

Add finger chili  and simmer until reduced to a thick consistency.

Serve it with freshly cooked white rice, it is delectably delicious!  If you love hot food, this recipe will surely light up your taste buds!

Ingredients:

• ½ kilo Pork Belly
• ½ kilo Green Finger Chilis 
• 1 cup Shrimp Paste or Salted Shrimp
• 2 cans Coconut Milk
• 3 cloves Garlic

Preparation:

1. Julienne finger peppers.
2. Slice pork belly into cubes.
3. Crush the garlic and simmer in coconut milk.
4. Add shrimp paste or salted shrimp to suit your taste.
5. Add pork belly cubes into coconut milk.
6. Wash finger chilis (optional).
7. Add finger chilis into the coconut/pork mix.
8. Continue to simmer until coconut milk has reduced to a thick consistency.

Pre-Valentine's Day Breakfast

Roses and chocolates, nothing could be more cliché for Valentine's Day.  Nevertheless, the combination always finds a sweet spot with my girls.

 

Since 'heart-day' falls on a Monday, we wouldn't have time to sit down and have breakfast together.  So, I decided to pamper them a little on Sunday morning.  Heart-shaped pancakes, bacon, sausage links and a cheese omelette were ready and waiting.  Fresh strawberries plus a choco-chip cookie brownie for dessert afterward!  *nom* *nom*

 
I can cook but I can't bake if my life depended on it!  But to my surprise, it wasn't all that hard to follow the instructions on the back of the box.  Duh!  And the end result was very satisfying, if I may say so myself!

 I hope you all had a wonderful Valentine's Day with your loved ones!

Chicken & Pork Adobo

Browning in the broiler

My grandmother always said,  "Learn to cook the dishes you like to eat!"


One of my all-time favorite Filipino dish is Chicken & Pork Adobo.  The meat is braised in soy sauce, vinegar, chopped fresh garlic, black peppercorns & bay leaves.  Once the meat is tender, it is sauteed to a golden brown and simmered again in the braising liquid on low for a few minutes.  Serve with freshly cooked white rice and freshly cubed tomatoes, it is the perfect meal!

Simmering in the braising liquid

My version substitutes fresh garlic with the granulated variety so my fingers don't reek all day long.  Instead of sauteing the meat, I broil it to a golden brown.  This way I don't splatter oil all over the range top and on my arms.



Give it a try.  My girls love it!  I'm sure you'll like it, too!


Ingredients:

• Cut up chicken & pork (I prefer belly for the fat layers!)
• 1 c. soy sauce
• 1 c. vinegar
• 2 c. water
• 1 tbsp. granulated garlic
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. black peppercorns
• 1 pc. bay leaf