Sunday, October 26, 2008

Crab Congee

The first time I've ever had crab congee was at my BF's parents' place. I sure licked that bowl clean. BF decided to replicate it last night. Me being the sous chef had the glamorous duty of opening and cleaning the raw & and very well alive blue crabs that were squirming for their lives as I ripped their top shells open. Me being an avid crab eater & dare I say expert in eating "cooked" blue crabs, this was supposed to be an easy feat but this job got me squealing and screaming everytime a claw would grasp my hands. Thanks, hun for giving me this opportunity.

Sauteed Veggies w. Garlic as a Side

Salt & Pepper Shrimp as a Side

Other dishes from this past week:
Fried Noodles in Garlic Shrimp adapted from here - added cured pork belly & kale

Korean Bulgogi Beef Lettuce Wraps

Topped with shredded carrot, fried onions & our own version of ssamjang.

Sunday, October 19, 2008

Leggo my Ligo

Ligo branded sardines are apparently a Filipino staple in the pantry which is probably the equivalent to say canned beans, vegetables, soups, or tuna found in American pantries. I originally stocked a few cans of these as well as other canned & frozen foods in case one day we can't afford real food or to keep my BF fed when I'm out for the night and unable to make supper. The products of my kindness just sit in the pantry collecting dust as he usually reaches for the instant noodles 100% of the time. Figured it was time to take a taste.

On a lazy Sunday I decided to make something familiar and fairly easy - one that does not require to think or surf the web for recipes. This is my go-to dish when I'm not in the mood for anything complicated and have too much pork in the freezer. The dish has been prepared many times in order to perfect it's taste to my liking. However tonight the proportions of water & soy sauce were incorrect and the Adobo did not come out as I'd like. The sauce was boiled down to nothing but a glaze and everything in the pot was overly salty. I'll post the recipe if I get it right again.

Filipino Pork Adobo w. Potatoes

Sardines in Chili Tomato Sauce w. Onions & Sauteed Bok Choy (again

On another note, $5 off $25 Coupon for Whole Foods.
Expires 10/22

Thursday, October 16, 2008

What's in the Fridge?

The Frozen Tomato Sauce BFF and I made a few weeks ago with fresh plum tomatoes. Sauteed some garlic before defrosting, added pasta & shaved parmesian cheese on top. Dinner w. a pot and 15 minutes.

Monday, October 13, 2008

October Weekend Fare

It's been about 3 weeks since my surgery so I've been ready and craving the big stuff. Saturday's dinner - Tortellini w. Brown Butter Sauce, Bacon & Peas. Mmm cheese filled pasta coated in glistening lard and browned bacon bits from the bottom of the pan.

I bought a couple cans of the Cappy's Chowder from Maine so that I could recreate it for Sunday's hearty first course.

Not complete without the dash of paprika. Almost as good as Cappy's.

The cast iron pan I purchased to make frittatas at a bridal shower was finally used to cook what it was meant to. A fatass rib-eye, seared a la Alton Brown. Emeril's Essence was added along with salt & pepper because it's like our crack or MSG - mm that and Old Bay.

For anyone who likes their steak cooked 'well-done', please stop reading (jk). Sorry, I just don't understand wasting $$ on a nice fatty piece of steak when all you're going to do is make it into rubber. Go buy a $2 chuck steak. I notice a lot of women being fussy about seeing red/pink, bloody beef but gentlemen grow some fucking balls and eat that bloody slab!

Red is not really my thing but this bottle has been sitting at home since the dinner I threw for BF's birthday back in May. I know nothing about red wine but this one paired up with the rib eye nicely. Not so much with the clam chowder we had as a first course.

Thursday, October 9, 2008

Pork Two Ways

Pork is our ultimate survival meat in the household. It's delish and versatile that with various ways to prepare the different cuts of meat, I can cook pork everyday for a month and not tire of it. My freezer holds, frozen pork butt, Italian sausage, Chinese sausage, bacon, ribs, marinated pork loin, marinated pork bellow, ground pork, shrimp/pork frozen dumplings & bacon. Now that I've typed all that I 'm concerned of my cholesterol.

It time to clean out the freezer of some the pig products to make room for meat and seafood broths now that the weather is getting colder.

Pork w. Red Peppers and Bok Choy in Bean Sauce

Hairy Gourd Soup w. Pork Ribs

Saturday, October 4, 2008

Simple Comfort

A big bowl of this for the night. I feel a cold coming.

BF trying to perfect his breakfast skills. I know it' same boring stuff but it's fun to see how the same old evolves.

Wednesday, October 1, 2008


I've been lazy again.. but for good reason. It's almost been two weeks but I had all 4 of my wisdom teeth taken out. Oh, how brave I thought I was. The surgery was cake, but the aftermath was utter torture. I'm a lot better now than I was last week but still cautious of what & how I eat. I haven't eaten foods like rice or corn, both foods I love, for fear they would get stuck in my holes. Ok, before this post becomes TMI...

BFF and I purchased a 20lb box of tomatoes through our CSA and spent a fun day (the next day after my surgery) making tomato sauce to pack in our freezer for a rainy, lazy day. Disclaimer: I'm not too fond of red sauce pasta as I'm more of a garlic and oil kinda gal. We used this recipe from Chez Pim for one batch and cooked down the second batch longer with some additional herbs.

Breakfast courtesy of hun. He makes better home fries than me and should be cooking more often me thinks.

One of my very good friends got married last weekend. After a week of neglect to my stomach I said F my surgery and ate everything in sight but I tell you my mouth made me pay all night. As with most Chinese Banquets, dinner is about a 7-10 course meal with TONS of leftovers at the end of the night. Figured I would take them home and re purpose the dishes.

What to do with the plain leftover noodles? Refry them with aromatics (garlic & scallions), meat (cured pork belly) & add a veggie (frozen peas then topped with scallions)

Leftover fried whole chicken? Strip the meat and throw it into a pasta. Looks gross but it was one of the best tasting pasta dishes I've made so far and there were enough leftovers for 2 days worth of lunch. Recipe Adapted from here.

Now that I'm healing and not suffering from chewing, the cooking has commenced again - my BF rejoices.

Tonight: Sauteed Baby Bok Choy w. Garlic

Creamy, Garlic Mashed Potatoes w. Chives

Ahh, I miss fish

Simple Grilled Fatty Salmon