Thursday, November 28, 2013

Happy Thanksgiving


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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Tuesday, November 19, 2013

Patatim (Pork Leg Braised in Soy Sauce and Vinegar)

My love of cooking Patatim started when I was sixteen.

I remember this dish was one of the very first recipes that I learned to cook.  No, the pata (pork leg) didn't intimidate me.  But all I remember is that,  dinner was wonderful and the aroma from braising the pork leg invited everyone to the table. 

So drum roll, here's my newest video on YOUTUBE: ta- dah... HOW TO MAKE PATATIM. Click the video and enjoy!


Patatim (Pork Leg Braised in Soy Sauce and Vinegar)

Ingredients:

Pork Butt or Pork Leg
green onions
3/4 c soy sauce
3/4 c vinegar
3-4 pieces of star anise
3/4 c brown or white sugar
4-5 cups of water (you may add more if the pork in not yet tender)
bok-choy for garnishing

Rub  the green onions onto the pork butt. Heat 2 tbsps of cooking oil on a skillet.  Brown all sides of the pork.  Set aside.

Caramelize sugar in another pot.  Add all the ingredients except the bok choy.  Let it boil.  Put the pork butt in.    Reduce heat when the pot is boiling and cook until the meat is tender.  It usually takes 2-3 hours before the meat is tender and for it to have the melt-in-your mouth softness.

Stir fry the Bok-choy and use it to garnish the Pata-tim.  Have a cup of steamed white rice and you are ready to enjoy the melt-in-your mouth goodness of Pata-Tim.  Happy cooking!

Thursday, November 14, 2013

One with Tacloban

Enough.

Enough of just sitting down in the comforts of my home watching the news. I cry as I watch a mom making a desperate plea, begging for food and water, and shelter for her young children. I am stoic as I hear a mom wailing frantically as she searched for her three missing children as the camera pans to the bodies of her three other children who drowned in the typhoon surge.  I get goosebumps hearing stories upon stories of families separated. Families losing everything they own.  Families losing their loved ones.

Yes, I am saddened, which is an understatement.  The devastation caused by the Super Typhoon is haunting.  Apocalypse seemingly crafted for the movies suddenly comes alive as I see the rubble and the massive destruction.  

Enough. 

It's time to roll up my sleeves, no our sleeves, as we all need to do something.  I know we all leverage our special talents for a good cause.  And for me,  I hope to launch my One with Tacloban project


I am booking small dinners where I offer my cooking class and/or cooking services for free.  I will create a customized Filipino inspired menu for each party.  All donations collected from the gathering will go directly to the Philippine National Red Cross.
I have booked 4 dinners so far.  I hope to get more.  Please if you are in the St. Louis area or if you know anyone in the area who is willing to experience  fellowship over a Filipino-inspired meal, please contact me.  I will be excited to discuss with you this opportunity to host and tell you more about the project.


Thank you!

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