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Friday, April 18, 2008


It's been days of nonstop rain and the cold weather have actually settled in. The other day, our friends dropped by to share some homemade suman sa lihiya. I made him promise to share the recipe that actually was from his mother. I myself made guinataang halo-halo. There's something about the cold weather that makes you long for the native kakanin. For last night I cooked igado, an ilocano dish that I relly love. I used ground pork and marinaded it in garlic and red wine vinegar which is very similar to sukang iloko.
500g minced pork
200g pork liver (sliced into strips)
100g pork heart, diced
100g pork kidney, diced
1 bell pepper
1 onion, diced
2 cloves garlic, minced
1 bay leaf
3 tbsp red wine vinegar
pinch of fennel seed
annato powder
salt and pepper
cooking oil
Mix pork mince, heart and kidney, red wine vinegar, garlic, salt and pepper and annato powder and marinade for 1 hour. Saute onion in cooking oil in medium heat until soft and transluscent. Turn up the heat and add the liver and stir fry for 2 mins. Add the pork mixture and bay leaf and cook for another 5 minutes. When the mixture is almost dry, add the bell pepper strips and stir until the mixture is frying in oil then turn off heat.

Saturday, April 12, 2008

Menudo at pan de sal

I have this photo of menudo at pan de sal sitting in my hard drive. I was only reminded of it when we had dinner at a friend's house. He cooked (yes that's right a HE that cooks!) a 'kickshin' menudo, I try not to use dirty words on my blog because it doesn't go well with food but you know what I mean right? He cooked and the wife just stayed pretty. How wonderful! I might just send the ironman to a few cooking lessons. No, thats too advanced. Maybe to a 'how to survive and not get lost in the kitchen' lesson or 'how to recognize pork from beef' lesson. Ok enough, I'm being mean. Seriously whatever skills he lack in the kitchen he makes up in other parts of the house....boy did that sound dirty. He always keeps the house spotlessly clean and is very masinop which sometimes drives me crazy because I'm the quintessential burara. It's bad enough that I don't put away my things, I always forget where I last put them and I would ask him if he saw this and that. He's like a rubberband, everything goes back in it's place.... shoes, headband, hairbrush, keys, make up. Come to think of it we compliment each other. I'm the manga to his bagoong and he is the pan de sal to my menudo. Galing ng bridging!
Just follow the link if you want to make your own pan de sal or you can just buy dinner rolls.
menudo at pan de sal
500g pork shoulder, cubed
200g pork liver, cubed
1 large carrot cubed
1 large potato, cubed
1 medium capsicum, chopped
1 bay leaf
1 cup frozen peas
1/4 c tomato paste
1/2 tsp of fennel seed
1/2 tsp of dried rosemary
1tsp dried basil
triple the amount if using fresh herbs
1 tsp paprika
3 tbsp olive oil
salt and pepper
Heat olive oil in a pan. Brown the pork then add the liver. Add the tomato paste after the water evaporates. Add the herbs, paprika, bay leaf and 1.5 to 2 c of water. Add the potatoes when it starts to boil followed by the carrots. Simmer until sauce thickens. Season with salt and pepper. Lastly, add the frozen peas. Bring back to boil then remove from heat.

Thursday, April 10, 2008

Spaghetti bolognese

Mr sniffles visited our house early this year. First victim was my husband, then my son and me last. My son had to miss school for 1 whole week so that explains why I have not been blogging for the last two weeks. Not that I was not cooking. I think there's more recipe for chicken soup than you can poke a stick at. We mostly had soup like bulalo and nilagang manok. There's something about soup that is so comforting when you're sick.

Did I mention that this entry is about spaghetti bolognese? Bolognaise, bolognese... because this dish is italian, let's give credit where it is due. So bolognese it is. The recipe for the ragu is the same as the sauce I use for my lasagna recipe plus 1 glass of red wine and simmer it longer to thicken the sauce. Just a note when adding wine to your food; if you can't drink it why add it to your food. A bad wine is a bad wine.
Just follow the link to the lasagna recipe.