Shrimp & Veggies Sotanghon Curry
In technical term(I think), sotanghon noodles are cellophane noodles. I actually prefer sotanghon noodles over the rice or bihon noddles that’s used in Pancit dishes. It’s a childhood thing that I can’t really explain. Since I’ve turned into a curry fiend back in February, starting with a Curry Pork & Green Beans Stir-Fry, then the pork & tofu stir-fry, grilled curry pork chops, grilled bbq-curry chicken, curry pork & potatoes w/ saffron, chicken wings curry, and other curry dishes, I decided to add a curry flavor in this shrimp & sotanghon noodles dish too. I think I’ll make it again soon.
Pork Afritada
I admit, I’ve never made pork afritda from scratch, ever. I’ve always used the mix that I buy from the Oriental stores I visit from time to time. My pork afritada is most probably not authentic but hey, I made this thinking of how the dish looks, and anyone who knows a little bit about cooking and have eaten afritada should know that it’s a tomato-based dish with potatoes, carrots, some kind of sweet peppers(green, red, or yellow), and peas.
| Pork Afritada |
- 2-3 pounds of pork Boston butt, cut in cubes
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 3 medium potatoes, peeled and cubed
- 1 green pepper, seeded and cubed
- 2 carrots, washed thoroughly and cubed
- 1 can of peas, drained
- 1 sm can of tomato sauce
- 1 cup of water
- 1 tsp of salt (add more accdg to your taste)
- sprinkle of black pepper
- a little bit of oil for sauteing
- Heat up oil in a wok. Saute garlic and onions.
- Add the pork cubes to cook until tender. About 12-15 minutes or so. Stir a few times.
- Add the tomato sauce, water, salt and pepper. Stir in the cubed potatoes and carrots. Let that cook until the potatoes and carrots are fork tender.
- Stir in the cubed green peppers to cook for 3-5 minutes or so. Add the peas in the end. Turn the stove off and let the remaining hit just warm up the peas. Gently stir a couple of times.
Serve with white rice.
Beef Short Ribs Nilaga
Nilaga is basically soup with beef, potatoes and veggies, simmered for what seems like forever. Well, half-a-day perhaps. I would easily declare this as the easiest Filipino dish anyone could make and all you really need is A LOT of patience. It’s a perfect soup dish for the breezy cool Fall weather.
Most people would cook this using cubed beef from a roast or the whole roast itself, I decided to use the short ribs kind coz it has the right amout of meat and fat that I know would be really delicious after simmering for hours.
Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
Tortang Talong W/ Leftover Lemon-Pork
So I finally made that Tortang Talong that I was craving for a month ago but was too lazy to make. Not only did I labor over making 1 tortang talong, I dressed it up too by adding cutup leftover lemon-pork.
Pork Roast W/ Fruit Cocktail Juice
The proper Filipino term for this pork roast dish is Pork Hamonado. I actually learned the recipe from my fellow foodblogger Iska. Her version is simmered in a regular pot for hours. I decided to use crock-pot for my version.
Eggplant & Leftover Beef Stir-Fry
I had one eggplant left from the local produce vendor loot so I figured I’d cook it up before it goes bad. I really don’t know why I saved that 1 eggplant when I made the pork, green beans, & eggplant curry stir-fry. I was actually craving for tortang talong which I haven’t had in a looooong time that I can’t even remember the last time I ate some. However, I felt a bit silly grilling 1 eggplant, and then peeling the skin off, then beating an egg, and frying it up. It’s easy to make but I didn’t feel like doing all that stuff. Plus, I just finished doing a hardcore cardio workout courtesy of TurboFire 55 so let’s just I wanted food at that moment and I wanted it fast and furious.
One-Pot Dish: Pork & Beans Fried Rice
One-Pot Dishes are very convenient and easy to make. The most common one-pot dishes are pot roasts cooked in a crock- pot with potatoes and carrots. Soups are one-pot dishes too, right? I love one-pot dishes that involves rice, like jambalaya and paella. Add this pork & beans fried rice to the list.
Homemade Pork BBQ Siopao
When I made the homemade baked pork barbecue buns back in February, I did mention that I set aside 4 buns to steam which is mostly known as siopao. There is an easy way to make siopao using biscuit dough but if you want to feel accomplished after dealing with flour, yeast, kneading and dough rising then continue reading this post.
Pork Sisig Lettuce Wraps
I love pork sisig with rice coz the savory sauce from soy sauce, lemon juice and red pepper flakes is just so delicious with rice. If you’re PAINSTAKINGLY (yes it’s in bold CAPS) trying to cut back on rice, pork sisig wrapped in lettuce leaves is a healthier option. The crunchiness from lettuce is so refreshing with the savory pork cubes
