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Monday, November 25, 2013

Video Blog: HOW TO MAKE FILIPINO STYLE PINEAPPLE GLAZED HAM .

A table  showcasing the ingredients for a roasted turkey at the grocery store made me realize that the Holidays are here again. You see, I have mixed emotions about the holidays. One is that it's the most "merry" of times, while it also reminds me of holidays past--- and yes it makes me miss home a lot!

One of the ways where I could bring myself closer to home is revisiting my mom's old recipe notebook. It never fails to evoke warmth  and  love. Seemingly it triggers powerful and pleasant memories. So today as I leafed through its fragile pages,  I came across my mom's recipe for Home-made Ham.  I felt like it  called my name. Instantly it gave me the inspiration to make another video... so voila click away to watch another episode of my MODERN ASIAN COOKING SERIES.  
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4 comments:

  1. what's a good substitute to salitre?

    ReplyDelete
    Replies
    1. Use alternative curing salt like Prague powder or pink salt. Salitre is not being used anymore. Also, in this episode, I used a store-bought ready cooked ham. Thanks for asking. And good luck!

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  2. Hello poh, are you from Tuguegarao? Coz I've seen you have a recipe for Longanisa Ybanag... coz I'm also from Tugue! ;) I wanna ask what's the blak tiny seeds that looks like sharp on the ends like thumb tacks... sorry poh I don't know what it is kasi!

    ReplyDelete
    Replies
    1. yes I'm from Tugue... hello :0
      the black pako like are cloves or klabong palo. you could find them at the grocery or even at your local markets.good luck
      xo,
      malou

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