21 December 2009
Merry Christmas!
May your table be filled with food and love on Noche Buena! And don't forget the reason for the season!
10 December 2009
Marinated pork chop
The pork chop in 121, a simple but wonderful restaurant I frequent back in Makati, is truly a mouth-watering dish. I am quite sure they marinate the pork to give it that extra oomph, and at the same time their dip is beyond compare.
I am on a mission to cook my own yummy pork chop concoction. The dip will have to come later; it looks more complicated than it tastes. Or perhaps I can ask my colleagues try and get the recipe for me! Hmmm... that's an idea.
My Nanay has been cooking pork chop at home, and she always usually marinates it as well. She would simply use soy sauce, calamansi, salt and pepper. Somehow she always knew the correct quantities for each. Such simple ingredients but these work very well. I tried to be a bit more ambitious and added a few other stuff to it. I actually bought some fresh sage as well but at the last moment, I decided against it (being not very familiar with the stuff) and is now happily planted in the garden.
Make this the day before so you can leave the pork chop in the marinade overnight, or give it at least 4 hours to soak up some of the flavours.
I am on a mission to cook my own yummy pork chop concoction. The dip will have to come later; it looks more complicated than it tastes. Or perhaps I can ask my colleagues try and get the recipe for me! Hmmm... that's an idea.
My Nanay has been cooking pork chop at home, and she always usually marinates it as well. She would simply use soy sauce, calamansi, salt and pepper. Somehow she always knew the correct quantities for each. Such simple ingredients but these work very well. I tried to be a bit more ambitious and added a few other stuff to it. I actually bought some fresh sage as well but at the last moment, I decided against it (being not very familiar with the stuff) and is now happily planted in the garden.
Make this the day before so you can leave the pork chop in the marinade overnight, or give it at least 4 hours to soak up some of the flavours.
03 December 2009
Corn on the cob
Cooking your corn on the cob at home can be quite a rewarding experience because it is so quick and easy to do. In fact, it's even easier than getting the answer to the question: is corn a vegetable or a fruit?
On to the procedure:
Firstly, remove the husk and cornsilk off the corn.
Boil a pot of water, enough to submerge the all the corn. Place the corn into the boiling water and cover the pot. As soon as the water starts boiling again, turn off the heat and let it stay for 15 minutes.
Remove from water and serve with butter and salt on the side. Enjoy!
Technorati tags: recipe
Subscribe to:
Posts (Atom)