Hotdogs, Fruited Coleslaw and Bacon-Potato Salad
July 6, 2008
Have I already mentioned that my birthday is this month? I have already discussed my personal feelings about getting old, yes? Can I tell you again the things I am starting to forget? Where I laid my keys, where I put my purse, what whatchamacalit’s name is, etc.. Just last night I threw away cashier’s checks in the trash. They were in a blank envelope, which I mistook to be empty and which I swooped down when I cleared our kitchen counter. I had to go through our community dumpster while my husband and daughter shined a Read more
Korean BBQ Short Ribs (Kalbi)
June 29, 2008
An update: This korean BBQ short rib recipe is one of my earlier entries but I think, ribs as good as these deserve a re-introduction. So, here they are at the spotlight again and just in time for grilling season. You can actually cook them any way you want, as they are perfect pan-fried, grilled or broiled! Read more
Beef Pochero
June 1, 2008
If there is ever a clearer display of how diversified the Philippine cuisine is, I believe it can be found in the many ways the pochero dish is interpreted from one Filipino kitchen to another. Google the recipe and different food websites will provide you with different variations~from the basic Nilaga-style version enhanced simply by the addition of Read more
Kare-kareng Beef Oxtail and Tendon (Beef Stew with Peanut Sauce)
May 16, 2008
I have prepared kare-kare on many and for many occasions. Each and every time, I get applauded for the dish~”the best kare-kare, lalaine, “teach me your recipe, lalaine”. Each and every time, I acknowledge the compliment with a “thank you” and sit through the the gathering with a sly smile plastered on my face. You see, the each and everytime I cooked my kare-kare, Read more
Pepper Steak
March 6, 2008
I love being a mother. I love being a wife. I love that I can be both and still be an integral member of America’s workforce. But there are moments when I feel I have over-extended myself. Some days, after running around at work and bracing through bumper-to-bumper traffic, I simply want the luxury Read more
Bistek (Filipino-Style Beef Steak)
January 28, 2008
Bistek is the equivalent of “beef steak” in a Filipino’s kitchen. It is comparable to how adobo is prepared, calling also soy sauce, garlic and onions as its ingredients. However, lime juice takes the place of vinegar in a bistek recipe. Read more
Sausage and Roasted Peppers Penne Pasta
January 20, 2008
A Fresh and Easy market opened in my neighborhood last month and one of my glorious food finds during my weekend visit was a bag of petite sweet peppers. Read more
Hibachi Steak
January 17, 2008
This is a “knock-off” that I obtained from Todd Wilbur’s Top Secret Restaurant Recipes. Hibachi Steak is a beef and vegetable stir-fry recipe that is prepared teppanyaki-style (teppan=steel grill, yaki=broiled) and was made popular by the Benihana restaurant chain. The restaurant boasts of the best “eatertainment”, with the dining experience elevated by dazzling showmanship~ dicing, chopping and flipping~of highly-trained chefs. Read more
Simple Beef Stew
December 31, 2007
Last night, I went to the Artesia, California branch of Lee’s Sandwiches to take pictures of the place. Since I am a regular customer of their vietnamese sandwiches and a great fan of their pocket-friendly prices, I wanted it to be my first post for my restaurant picks. But what can I say? I came for the pictures and left with four 10-in sandwiches and two 2-ft long baguettes instead. I am just not one to resist the aroma of freshly-baked bread! And what goes best with freshly-baked baguette but a steaming, hearty bowl of beef stew? That’s exactly what I had for lunch today~beef stew and bread. Read more
Beef with Mushroom-Cream Sauce
December 19, 2007
It took me approximately three hours to have this dish ready. But the meat that’s almost falling apart in tenderness and swimming in cream sauce (with additional kick from pepper jack cheese) deserves those three hours! Besides, this dish didn’t really require “watching”. After simmering beef top round in onion soup and beef broth for around 2 1/2 hours (It was one tough beef!), the cream sauce wrapped up in around 10 minutes. Read more
