For non-Filipino readers: “Ginisa” is sauteed, “Baguio beans” refers to green beans, and “giniling” is anything that’s been ground. So this Filipino dish translates to Sauteed Green Beans with Ground Pork.
I have this budding newfound love with tomatoes. You see, I’m not fond of mushy things. I only like tomatoes when they’re not too ripe, otherwise it just becomes this gooey mess with very little crunch. However, when it comes to sautéed meats and vegetables, this is a must-have for me.
When I was younger, the only sautéed ingredient I could identify was actually just garlic. Regardless of whether I added onions and tomatoes, I thought only garlic made a difference.
Decades later, I’m discovering that I was probably just too impatient to let onions and tomatoes do their thing. I’m now more inclined on faux-roasted tomatoes, almost charring in the pan. Continue reading “Ginisang Baguio Beans with Pork Giniling”
I most always try to make a huge serving of stir-fried vegetables (using my super easy stir-fry recipe) as side dish when I’m roasting chicken or having fried fish for lunch. But ever since my induction cooker brokedown, I was left with baking and steaming veggies.
There’s this one day I was baking chicken quarters, lazily rubbed with prepared spices, and thought I’d better prepare some veggies. I looked around and saw I had hoisin sauce, and the half-full jar of our favorite Chili Garlic Crunch from Chef Alex. Continue reading “Spicy Hoisin Bokchoy”
Chopsuey is a Chinese dish that is so common to Filipino homes. If I think about it, it’s basically a stir-fried dish with a variety of vegetables, meat or shrimps, and sometimes quail eggs. The sauce is thick and brown, but a lot blander than most stir-fry sauces. Continue reading “Rice Cooker Chopsuey”
My list of posts to write is getting longer every day. Cooking daily but not blogging daily? Not a good match!
If you don’t know pochero (alternate spellings include “puchero” or “putsero”)…I don’t either. All I actually remember from pochero was that it was made with chicken, tomato based sauce, and that it had banana. My mom does not cook pochero, or most of the tomato based dishes, for that matter. Continue reading “Chicken Pochero”
Vegans aside, does anybody hate Spam? I mean, it has come a long way from being the “wartime delicacy” that it once was.
The Classic can is quite too salty for us, so we normally get the one with less sodium. My favorite is actually the Sriracha one, but it’s not available locally. Boo.
However, even though that’s an absolute breakfast favorite of mine, I feel guilty just frying spam and serving it with rice and egg. (Serve it with a side sauce of Mang Tomas. If you haven’t tried that yet, you should! We learned it from a friend a couple of years back.) Continue reading “Spammage”
I think I officially have a love affair with stir-fried vegetables.
My husband was away for training last week, not to mention numerous Christmas parties, and I was left at home to prepare lunch (and some dinners) for one. Being the lazy ass that I am, I have planned on one of these options: a) go out, run errands and eat out; b) have food delivered; or c) go processed!
I ended up going with Option A on some days, and C on other days. Yay junk food!
But somehow my inner self got quite guilty about all the salt and preservatives, so on the third solo lunch day, I rummaged through the crisper and convinced myself to prepare–at the least–a vegetable side dish. Continue reading “My New Super Easy Stir-fry Formula”