Paksiw na Pata (Pork Stew in Vinegar)

Paksiw na pata is an irresistably good pork recipe.  Its rich sauce is poured freely over hot rice, and the tender pork pieces will make you forget your diet.  You have been warned. :-)

Cooking in vinegar is an age-old tradition in the Philippines.  In the past, when refrigeration was virtually unheard of, cooking in vinegar was an effective way of preserving meat, fish, and veggies.  The process is known as paksiw.  But not only does it preserve the food, but it also makes a tasty meal which, like adobo, becomes richer the following day - if it can last that long!

This recipe uses dried banana blossoms (because this is what we have from the Asian store).  If buying the dried variety, give it a good wash before soaking in water to remove much of the salt content.

Crispy squid

Whenever I think crispy squid, I think about beer.  However this is also great with meals!  Squid is not your run-of-the-mill seafood, and people may be put off serving this as it is not exactly fish, and if bought fresh, they may not know how to clean it.  But squid can now be bought cleaned, nicely-cut, and frozen from the supermarket.  This is what we used and it's really good.  Of course, you can always opt for the fresh one as well.  Traditionally, squid rings are used but you can also use other cuts.

Mais con yelo (corn on ice)

Mais con Yelo (corn on ice)

Mais con yelo is a simple yet fun dessert. We were re-acquainted with this treat last weekend when our good friend Cacay dropped by our home for dinner - also bringing dinner and dessert with her! 

With ice crusher in tow, we proceeded to make mais con yelo after dinner. Even the process of making this is so much fun, and was the topic of conversation for quite a while. Our merry chatter was interspersed with the slushing sound of spoons mixing up the contents of our glasses, followed by slurps of contentment. What a way to spend dinner on a warm summer weekend!