I first tasted Cua Pao when my mother-in-law visited us in California and she made her own version. From then on, because of the savory, sour, sweet and nutty taste of Cua Pao, it’s become one of the family favorites. Cua Pao also known as folded steamed sweet buns with filling is an authentic “Chinese” recipe. Similar to when you order Peking Duck, stewed pork belly cut in slices are placed in a steaming hot sweet bun. It’s very easy to make and it’s a sure hit to anyone who loves to explore authentic Chinese meal. Definitely NOT a vegan recipe but it’s a classic hand-me-down family recipe :)
Cooking Sake or Rice Wine
Chopped peanuts with white sugar or crushed peanut cake
Folded white steamed buns
First, prepare the stewed pork belly. In a large pot, boil pork belly with crushed ginger for 30-45 minutes making sure to remove the scum for a clear/clean broth. The broth should reduce then mix in soy sauce, mirin, and sake. Reduce for another 15 minutes.
In a wok, heat oil and brown the chopped garlic. Mix in thinly sliced sour mustard and stir fry for 5-7 minutes making sure you squeeze out the water from the mustard before cooking.
I am a Mother of our two most precious Angels, God-given, Life-motivating, and our source of Happiness. Having our children changed me as a person, made me a stronger woman, taught me to be more patient, fearless, selfless, brave, God-fearing, creative, hardworking, silly, nagging, fun-loving, and compassionate. As our children grow, and as I age, I slowly realize my stages of growth when I was a child myself, growing up with 3 siblings being raised by our parents back in The Philippines. Every stage, I tend to flash back and discern the struggle my parents had to overcome. It’s not easy to raise children but it is definitely The Best thing in my life, my family. My husband and our children they are the source of my strength.
I got this book today from the Thrift Store in Tustin for only $0.50. I am excited to learn more and understand how to inprove my parenting skills. That’s another thing I learned as a parent, spending money wisely 😉 and THAT, is very important.
One of my favorite snack recipe that I learned from Maangchi is Gotgamssam Salgussam. I enjoy how easy it is to make these and I also love how healthy and filling it can be.
It’s been a couple of years since I last made some of these but last week, I was able to buy good quality dried persimmons at our local Korean Market (H-Mart). I also purchased organic dried Turkish Apricots from a Persian market here in Laguna Niguel.
It is always best to use whole walnuts but I only found halves and pieces at Trader Joes.
When you try it, have it with your favorite Tea. Enjoy!
Another way to make my children eat vegetable is by making vegetable pancakes where I chop and mix all kinds of veggies into a pancake a mix and serve it with sauce to make it more appetizing. In my older posts, I have shared my recipe of the Korean Pancake, my children’s ultimate favorite vegetable dish.
This time, I made Okonomiyaki, the Japanese way of cooking savory vegetable pancake. I used yam flour, wheat flour and eggs for the batter. The main ingredient is thinly shredded cabbage leaves, then I added fried tempura batter for texture and some chopped scallions. After grilling the pancake on a non-stick pan, I topped the pancake with aonori (seaweed flakes), bacon (optional), katsuobushi (bonito flakes) and some Japanese mayonnaise.
When I saw this Veggie grab bag ad in one of my favorite Asian grocer (Tokyo Central formerly known as Marukai Market) magazine, I thought the veggies will be more like green beans, carrots, Brussel sprouts but when we went to the market, I grabbed a veggie bag and filled it with cherry tomatoes, okra and mushrooms. With all that I have, plus my left-over quarter kabocha (a Japanese variety of winter squash), today I cooked Pinakbet.
Bento is a Japanese style home-packed complete meal which typically holds rice, fish or meat, pickled or steamed vegetables and some fruits. Bento is an art and to me it’s a meal I make from my heart to nourish my children’s body and express my love for them by creating simple, satisfying and healthy packed bento lunch. I have tons of bento accessories but I am not an expert like others. I mix bento making with my American-style lunch box and jarred salads or fruits. It makes eating more fun and I enjoy hearing stories from my children about how much fun they enjoyed eating their lunch at school. Bento box is easy, just make sure you have simple portioned left-overs or ingredients that can be pre-cooked and stored in the freezer then warmed up before bento assembly. Bento can even be prepared the night before because the goal of preparing bento is to serve food at room temperature using ingredients that can hold itself fresh until ready to eat within a day.
Cooking made super easy using this pre-packed Crispy Fry Mix from my sister in The Philippines. She sent this to me and I was super excited to try it. It’s very easy to make. I bought my favorite boneless chicken cutlets from a Japanese market. These chicken parts are from thighs and legs used by Japanese to cook “Karaage” (Japanese style fried chicken). I just heated my non-stick pan with Canola oil, placed my chicken in a zip-lock bag, mixed in the Crispy Fry powder then deep fry on medium high.
It turned out well. Extra crispy, juicy and very easy to make.
The Crispy Fry mix is available in Filipino and Japanese supermarkets here in California.
My family and I were in Chula Vista, California. It is a small town in San Diego a few miles to the border of Mexico. Because of it’s proximity to Mexico, you will feel like you are in Mexico when you walk the streets of Chula Vista’s commercial hang-outs. A lot of authentic Mexican places to eat.
While waiting for someone, we entered this small place and we didn’t even know what they serve. Upon seeing the pictures and prices on the wall, it took us about 10 minutes before we could order. I had to feast my eyes into all goodies before I could really decide what I wanted to taste.
We always want to explore new flavors but when we saw the word “Corn” in the freezer, we just couldn’t say no.
I grew up in the Philippines eating corn ice cream, buying from Filipino ice cream peddlers called “Mamang Sorbetero.” It’s a classic flavor every Filipino feels nostalgic about. I’ve seen corn ice cream at Korean markets too. If you have eaten sweet corn on a cob or canned sweet corn and even frozen sweet corn, it’s the same thing! Try it!! I suggest going to a Filipino, Korean or Mexican supermarket in your area. Good luck and I hope to hear stories from people who will dare taste it (if it’s your first time – wink.. wink!).
This song is called, “The warm-up,” most difficult for first time piano players like my second daughter, making sure she uses the correct fingers to play each note. Another musical journey with the second musician in the family.