Growing up, my mom’s only slow cooker recipe was Korean beef stew. It was sweet and there are cute sesame seeds floating on top. Falling off the bones tender, it was always a hit among my siblings and I.
Then in 2006, I went to Korea to become a flight attendant, knowing only one dish I could probably survive with. In a few weeks of training, I tried to learn the language to the best of my ability (well, I know how to read the characters) because it’s quite difficult to go out and just make assumptions about the food. I tracked down the beef stew which translated to 갈비찜 (gal-bi-jjim), but it was nowhere near what my mom cooked.
After a year with the airline–my tolerance for spicy food has become significantly higher–my parents were then eligible for free tickets. They decided to go to the US, but along the way–as any [Filipino] parent would–they planned to stop by Seoul for a few days and see what my overseas life was like.
Spicy food being unpopular in our household, I warned my parents that almost everything was spicy (except if they end up at an Italian restaurant or a bakery). My mom said, “Well, just tell me where to get Korean beef stew and I’ll be fine.” Continue reading “My Filipino-Style Korean Beef Stew”
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”
Growing up, I only knew two kinds of mushrooms: canned button mushrooms, and dried shiitake mushrooms. My mom would make either this kind of ginger-shiitake recipe, or chicken in creamy mushroom sauce using button mushrooms. Whenever I ask mom to cook “that chicken with mushroom” dish, she’d always need to ask, “The shiitake or the creamy one?”
Because I didn’t know about other uses for shiitake back then, I used to think this recipe was quite complicated! A couple of years back I bought my first bag of dried shiitake and realized it was actually an easy recipe. LOL hi Google, I love you forever. Continue reading “Rice Cooker Chicken Ginger Shiitake”
From time to time, I ask A if he has any meal requests before I make my weekly meal plan. A couple of weeks back, he mentioned he’s missing fried pork chops. The pork chop game has been taken over by tonkatsu, and I admittedly have not used pork chops sans the Japanese panko in a while.
I intended to make fried pork chops before the cooker broke down. Well, that happened, and I thought it was such an awful waste of energy to redo my meal plan, so I decided to keep the meals I’ve written but adapt them to either baked or be a rice cooker meal. Continue reading “Baked Pork Chops”
I am an ex-Korean. I’m kidding.
From 2006-2009, Korea was my second home. I flew for Asiana Airlines as a flight attendant. This job ultimately boosted my love for food as I got to try foreign dishes in their own country. I fell madly in love with Thai food from the sidewalks of Bangkok and Phuket, and have always remarked how different Vietnamese food is here than in, well, Vietnam.
Unsurprisingly, Korea made me love kimchi. Hardcore love kimchi, I tell you. I remember this one time on the way back to Korea from London, I bought a really yummy chocolate covered chocolate cake from Marks & Spencer. It was so good that I ate about four slices of it. Until it was too sweet, too chocolatey. I started looking for kimchi to counter that umay feeling. Continue reading “Tapkilog: Korean Tapsilog”
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”