Like most you who are viewing this blog post, I also love this song. I requested my daughter to learn this song so I can enjoy listening to her daily practice. I remember well the night she recorded this video. Thank you Jade! You always touch my soul when you play piano.
This is Jade’s 2nd favorite Filipino dish. I cooked this batch because she requested me to make it for dinner.
Just like the salty and fermented Korean Kimchi, the Filipino shrimp paste is a perfect match with pork.
This recipe is very flavorful and is best eaten with steamed white rice.
Here’s how I made it:
Boil 1 1/2-2 lbs. of pork shoulder (cut into small serving pieces) in a deep pot with 4 cups water, 4 pcs. of bay leaf, 1 medium onion, sliced and ground black pepper. Make sure to skim the broth to keep it clear and clean. Once boiling, cover the pot and simmer the pork for 25 minutes until it is tender.
Uncover the pot and continue to boil until the stock evaporates. We don’t want a lot of stock on this recipe. When we see just enough broth, add in your favorite Filipino sautéed shrimp paste about 1/2 cup or more (depending on your taste), some sugar and 3 diced tomatoes. Continue to simmer. Add some green chili and a few tablespoons of coconut cream. When chili is cooked, it is done!
Another variety for this is adding sliced eggplants into the recipe. It’s like Thai curry without the curry 😊 but instead, it’s Bagoong (shrimp paste).
I hope you try this recipe. By the way, you can buy Filipino fermented shrimp pastes at a lot of Asian stores. You need to use the cooked/sautéed shrimp paste, not the raw (bright pink) kind.
I originally learned this recipe from a Korean recipe called Chamchijeon (Canned Tuna pancake) but instead of using canned tuna, I used leftover fried milkfish from the previous nights’ dinner.
The make this, here are the ingredients:
1 cup flaked and deboned fried milk fish
1 medium onion, minced
3 cloves garlic, minced
2 tbsp. regular flour
Salt & pepper
Mix together all the ingredients. Add more flour depending on the consistency you get. Mix the batter well. Heat a frying pan with vegetable oil. Pan fry 1 heaping tablespoon of the pancake batter, 2 minutes per side. Serve warm with rice.
I cook this mostly for my family’s lunchbox. Easy recipe specially if you use canned tuna.
Enjoy cooking as much as I do!
For Christmas Eve 2016, I attempted to make my first ever Filipino Style pineapple glazed ham. I found a good small portion ham in Costco, probably about 2 pounds and I bought it for only $10. I scoured the internet for classic Filipino style recipes and found Skiptomalou.net
I liked her recipe so I followed her step by step instructions on how to marinade my pre-cooked ham in pineapple juice, sprite, beer and some bay leaf. After simmering for 30 minutes, I let the ham soak into the marinade overnight. The next day, I removed the ham and cooked the leftover marinade to reduce for glazing. I added sugar, some salt and a tablespoon of butter. When it was all reduced to about one cup, I prepped my ham by rubbing it with brown sugar then I brushed some of the glaze, I arranged some pineapple slices on the the ham using cloves to put them in place and baked the ham for 30 minutes in a 350 deg. Fahrenheit pre-heated oven.
It turned out so good that my family and some after Christmas visitors really liked it. Perfect with the Filipino quezo de bola and some hot pandesal.
For New Year’s Eve, I made another one but this time I did not put pineapple slices on the ham. After cooking, I sliced the ham thinly and put it in the refrigerator. My family enjoyed preparing their ham sandwiches using my homemade pineapple glazed ham slices.
This is not just a Holiday ham. This recipe can be enjoyed anytime of the year, for any occasion even for daily school lunch box for the children.
I didn’t want to be lazy and wanted to start my year right that’s why I am posting my first blog post for the year.
Because we didn’t have international travel plans for the Christmas Holidays of 2016, we thought it would be fun to have a spontaneous trip out of town with our adopted dog, Lily. We adopted Lily from Irvine Animal Shelter back in April 29, 2016. Since then, she has changed our family 360 degrees.
It’s about a 4-5 hour drive from our home to San Luis Obispo. I researched online and found out that SLO is truly a pet-friendly tourist destination. This is our second time in SLO, Morro Bay was our first destination back in Spring Break of 2015.
This was Lily’s first family vacation. As a 3rd -chance adopted dog, I think Lily is one lucky pet.
I am betting that there are a lot of overnight oat recipes online. I actually learned to make this by watching YouTube videos of people sharing different ways to make overnight oats.
I was inspired to make this in order to serve a quick morning meal to our children while my husband and I enjoy drinking our coffee.
Both my children love oats (specially my 4-year-old), that is why I worked with an ingredient that they love to eat for breakfast. Since we do not really eat cereal at home because it’s too sweet, this jarred overnight oats worked really well for us.
As you can see, the simple ingredients I used are Old Fashioned Oats, unsweetened almond milk, greek yogurt (flavored or plain), chia seeds and agave nectar.
Using a small mason jar, I just put around 3-4 tbsp. of oats, add in a little bit of almond milk around 1/4 cup, 1 tbsp. of chia seeds, and mix some greek yogurt of our choice. I cover the mason jar and shake it to saturate the oats with the goodness of the greek yogurt and milk, then place it in the refrigerator overnight. In the morning, each one of us mix in whatever extra ingredient we want such as honey or agave nectar or nothing sweet at all, some berries, nuts and fresh fruits but this blog is all about our new discovery. I bought sweetened red beans (japanese adzuki beans) from an Asian store and because it’s already sweet, we just mix in a tablespoon or two with our overnight oats and it’s heaven in a mason jar!!! You should try it!
If you love sweetened red beans like my daughter does, this is really a treat.
This is a video of Mei’s first ever Spring Gala with Pacific Ballet Conservatory back in June 2015. She’s the little flower at the right end of the screen. Enjoy!
It’s takes an entire day – yes, a whole day to make a batch of Kimchi that will last my family 2-3 months depending on our appetite and craving for this crunchy, perfectly spicy, salty & sweet homemade kimchi.
Since I started making my own kimchi back in 2007 when I first met Maangchi, my family has learned to eat a lot of complementing Korean dishes with my home-made kimch.
I am proud that I make a good balance of flavor with the best ingredients I can find. Every year I make more kimchi not just for our consumption but also to give and share to special friends who are always in line waiting for my freshly made kimchi.
It is becoming a tradition. Making kimchi and giving it away 😊. Sharing food is one of my favorite ways to show love, thanks and appreciation to a friend or a family member.
Can’t you smell my kimchi?