chimichurri sauce

A popular condiment in South America particularly in Argentina, the bright green color of this chimichurri mixture, shown above, makes an attractive and flavorful topping for roasted and grilled meat. It also worked quite well for my pan-fried salmon (shown below). It may also be used as a marinade or dip. I had some fresh prawns that I butterflied and stuffed with the chimichurri then baked. It turned out quite tasty too.

pan-fried salmon topped with chimichurri

In a food processor or blender, grind together a mixture of chopped parsley, garlic (use roasted garlic for milder flavor), a pinch of red pepper flakes, red wine vinegar, lemon juice (optional), olive oil, salt and pepper. Gradually add more olive oil if mixture is too dry. The sauce keeps well in the refrigerator for a few days.

roasted pork tenderloin with chimichurri

pork carnitas

Using the same basic cut of pork and the same braising technique, I just have to say that pork carnitas can very well be the Mexican version of Filipino adobo :-) The flavors are quite different though but both dishes are very easy and quick to make.

I like that the carnitas were broiled in the oven and not pan fried in oil like with certain versions of adobo. I'm afraid I made these carnitas more Filipino than Mexican because I even had it with steamed jasmine rice rather than with the more traditional tortillas :-) The convenience of using a slow cooker for this dish makes it even more appealing for everyday meals.

I just had to take a closer shot of the tender chunks of pork

Served with thinly sliced jalapenos, serranos and another kind that resembled habaneros but were red and not orange, shown above. Sliced green onions and some cilantro were served on the same plate.

a taste of Indonesian food

A recent long weekend escape to a favorite destination led to another tasty food discovery. Another off the beaten path restaurant that we will surely be returning to. Tan's Asian Cafe serves Chinese food too but we went there particularly for their Indonesian menu. It was our first time to try Indonesian food and we loved it :-) The flavors are intense and complex, spicy hot but was made less overwhelming with a dose of sweetness and seasonings. My tolerance for spicy food is significantly lower than my husband's but I had no problem with the level of heat in these dishes.

Babi rica-rica, shown above and below, was spicy and very flavorful. In the menu, it's described as Manado pork cooked in a spicy and tangy red "rica-rica" sauce. The pork which was very tender must have been simmered for hours in a traditional blend of spices and seasonings.

Udang Bumbu Bali or Balinese Shrimp, shown above, skewered shrimp served with a rich delicious red sauce (shown below) that's spicy with a hint of sweetness.

I look forward to trying many other items in their menu when we come back. I'm intrigued with their noodles and soups particularly the Soto Ayam. The deep-fried appetizers we sampled were also very good. In the meantime, inspired by our food experience, I tried to recreate a well-loved Indonesian dish called Beef Rendang at home. It's coming up next :-)

stuffed pork tenderloin

Pork tenderloins have always been one of my favorite cuts of meat to buy at the grocery. I can certainly relate to those who love anything pork-related from bacon to barbecue ribs to simple oven roasts. I was glad to have been introduced to Cuban food particularly lechon or slow-roasted pork, which is very similar to Filipino-style lechon. Every now and then, my husband and I would drive 2 hours just to eat lunch at our favorite Cuban restaurant :-) I get cravings for the complete meal of Cuban lechon, sweet plantains and moros (black beans and rice). This stuffed pork version (shown below) turned out to be a success. To prepare the pork for stuffing, butterfly or slice it horizontally to make them thinner and to facilitate rolling. Using a meat mallet, pound the pork to achieve a uniform thickness. Spread the filling mixture evenly on the butterflied pork. Roll then tie with string.

For a change, I thought about stuffing them with a mixture of spinach, parmesan cheese and finely chopped fresh mushrooms and onions. If using frozen spinach, thaw it out, drain and squeeze out excess water. Roughly chop the spinach then set aside or you may use the more convenient cut leaf spinach. Cook the chopped onions in about a tablespoon of olive oil then add the spinach and the other ingredients. Add some breadcumbs to the mixture then mix until well combined.

easy to slice ~ the spinach stuffing stayed intact at slicing and serving time

It was my first attempt at stuffing pork tenderloin. Roulade is another term for this. I was worried that the filling would fall apart when sliced but I was happy that it stayed intact. It's important to rest the pork after roasting and before slicing. The roulade may also be made a day ahead then refrigerated. Just slice about a half inch thick before reheating. Arrange them on a serving platter. They may be served with a light vinaigrette on the side.

pernil ~ Puerto Rican roast pork

One of the most comforting kitchen moments for me is the aroma of pork roasting in the oven. In the Philippines, the most popular version of roast pork is lechon, a whole pig roasted over hot coals in an outdoor pit. When served, it becomes the highlight of festive celebrations. Roasted meat of any kind has universal appeal. Take a big chunk of meat, slow roast it for a few hours and with plenty of patience, you will be rewarded with a most flavorful, succulent and fall-off-the-bone kitchen creation. I was planning to get a picnut cut pork shoulder for this project but ended up with a pork shoulder blade instead. Both cuts are ideal for roasting, however, the picnic cut is preferable with the skin or rind left on. It has more fat than the pork shoulder blade roast. More layers of fat melting during the cooking will result in a very tender and moist pork.

slow roasted pork shoulder swimming in the rendered fat

This Puerto Rican version of slow roasted pork shown above is called pernil. It's best marinated overnight in the refrigerator for maximum flavor. I also found a recipe video with lots of tips and techniques. I used about 10 cloves of garlic for this 6-pound pork. I also added half a tablespoon of sazon, a Latin American seasoning mix, to the rest of the ingredients.

After the long cooking process (5-6 hours) and resting the pernil for about 30 minutes, it was very easy to just use a fork to pull the meat. Tender chunks of pernil are shown above served with a black bean side dish and steamed rice. The rice was tossed in a little bit of the flavorful drippings from the roast. Fried plantains may be served to complete the meal.

leftover pernil turned out good for tacos the next day

I found this basic pernil recipe from the Saveur website which I used as a guide but I reduced the amount of garlic. I also used lime juice combined with a little vinegar. A combination of fresh orange and lime juice with the zest will work just as well. There were plenty of leftovers which were perfect for tacos the next day.

roasted pork chops & vegetables

pattypan squash

This interesting mix of vegetables and herbs came with our produce box order for the holidays. Pattypan squash is a cute flower-shaped variety that I've never cooked and tasted before. However, I do remember seeing them dried and used in flower arrangements. It was certainly worth learning more about it. I keep roasting these unusual vegetables that we get as we have found out that it really brings out the best in this kind of vegetables.

fresh and fragrant thyme with sage leaves

We also got these fresh herbs just in time for the holiday season. I believe they were intended for the traditional holiday roast turkey. However, I thought about using them for a less traditional roasted pork chops and vegetables (shown below). The pork chops were seasoned with lemon juice, salt and pepper then piled on top of the mixed vegetables (pattypan squash, carrots, potato wedges and green beans) and herbs then generously sprinkled with olive oil.

They cooked together in the oven for about an hour at 350F. Cover with foil then remove the foil and cook for another 15 minutes or until pork chops are nicely browned. The pork chops and vegetables are shown below prior to cooking.

an easy meal to prepare which cooked well together

menudo

I must say this colorful pork dish deserves a special place close to adobo, which is now considered the Philippines' national dish. Not to be confused with the spicy Mexican soup or, just to be funny, the popular Latino boy band from the 70's (I googled menudo and images of the singing group showed up in between photos of the dish :-), Filipino menudo is another fine example of strong Spanish influence in Filipino cuisine. Traditionally cooked with diced pork liver, which is sold fresh is most meat markets in Manila, it may be omitted if not available.

FILIPINO MENUDO

Marinade:
1 lb boneless pork loin or a less lean cut like boneless pork shoulder, cubed or diced
3-4 tablespoons soy sauce
1 teaspoon worcestershire sauce
3-4 tablespoons lime or calamansi juice (calamondin citrus)

1-2 tablespoons garlic, minced
1/2 cup onions, thinly sliced
1/2 cup tomatoes, diced (optional)
1 cup yellow potatoes, diced
1 cup carrots, diced
1/2 cup frozen green peas
1/2 cup canned chick peas or garbanzo beans, peeled
1/4 cup red bell pepper, diced (optional)
1 cup hotdogs, sliced and pan fried (optional)
1/4 cup raisins (optional) 
1 tablespoon fresh parsley, finely chopped (optional)
1 small can tomato sauce or 3-4 tablespoons tomato paste
salt and pepper to taste

Marinate the diced pork in soy sauce, lime juice and worcestershire sauce for a few hours or overnight and chill in the refrigerator until ready to cook. I like to make this dish when I start harvesting calamansi (calamondin) from our plants in the summer. In about 2 tablespoons olive oil, sautee the garlic, onions and tomatoes for at least 5 minutes. Add the marinated pork and simmer until most of the liquid has evaporated and pork is half-cooked. Add the potatoes and carrots. Pour in the tomato sauce. Season with salt and pepper according to taste. Lastly, add the rest of the ingredients. Simmer for a few more minutes. Garnish with more chopped parsley.

jalapeno sausage balls

some of the simplest snacks can be the tastiest

Since I came here more than ten years ago, I'm fortunate to have been introduced to a variety of traditional foods and local cuisine either by eating at restaurants or learning to cook them at home. I have to say one of the most unforgettable and addictive snacks I've discovered and eventually learned to make are sausage balls. They're also one of my husband's favorites that his mom makes for him during the holidays. The basic recipe I use came from the same brand of country pork sausage I buy to make them, Jimmy Dean. My mom-in-law omits the chopped celery, garlic and onions in the recipe which we like better. The last time I made them, we were having a steady supply of of jalapeno chilis harvested from the jalapeno plant that my husband grows in a pot. I chopped a few and added them to the recipe for a spicier version. Sausage balls are very tasty, extra cheesy and unfortunately high in calories but I guess enjoying them only twice a year during the holiday season is not too bad. I suppose that's also what makes them more special.

jalapeno and habanero harvest

pork and chicken afritada

Many Filipinos I know will agree that afritada will remain as one of those favorite everyday dishes that our mothers cooked for us which we grew up eating. Perhaps the most popular version is made with chicken but afritada may be made with pork, chicken or a combination of both, which I personally prefer. It may be classified as a basic stew simmered in tomato sauce. However, the use of strong Spanish flavors of pimenton or smoked Spanish paprika with the addition of red bell peppers and potatoes will easily give a clue to the influence of centuries (1521-1898 to be exact) of Spanish rule in the Philippines. 

 

Spanish influence is not just evident in food but it's imbedded in the Filipino culture as well.

Strong Spanish influence is still very much present not just in food and cooking but in the culture and life of many Filipinos. It became a big part of my life when I went to study at one of the Philippines' oldest universities which was founded by the Spanish friars in 1611. It's interesting that the main building of the university with it's original intricate stonework still stands today as a reminder of that era. I believe that this strong influence will remain and continue to be passed on to many generations to come.

PORK & CHICKEN AFRITADA 

olive oil for pan frying
1/2 lb boneless country style pork*
1/2 lb boneless chicken thighs, trimmed of fat*
2-3 medium yukon gold potatoes, peeled and quartered
1 small red bell pepper, cut into small squares or strips
1 small green bell pepper, cut into small squares or strips
1/2 cup frozen green peas (optional or may be substituted for the green bell pepper)
1 small can tomato sauce or 2 tbsps. tomato paste
2 cloves garlic, minced
1/2 cup sliced onions
1 tsp. paprika or pimenton (smoked Spanish paprika)
salt and pepper to taste

Pour a little olive oil in a skillet or pan and sear the pork and chicken. Set aside. Lower the heat and in the same pan or skillet, saute the garlic and onions. Return the browned meat to the skillet. Season with salt and pepper. Add a little water and simmer the meat for a few minutes before adding the tomato sauce and tomato paste. Cover and simmer until meat is tender. Pan fry the potatoes in olive oil until cooked and golden brown then transfer to a plate lined with paper towel to drain. Add the red and green bell then the fried potatoes last. Serve with steamed rice.

*The pork and chicken may also be marinated in soy sauce and lemon juice for a few hours for more flavor before cooking.

weekend celebration

As a naturalized citizen of this country, 4th of July will always have a special meaning to me. Although I will always treasure the culture and will never forget the Philippines, the country where I come from, I'm proud to say that America is home to me now. For our laid back holiday celebration and to give thanks for my life here, I made some traditional American picnic food. I have visions of summertime picnics, backyard grilling, watermelon, warm apple pie and ice cream when I think of happy summer days here in America.

my idea of summer picnic food ~ barbecue ribs and potato salad

 tender barbecue-flavored spareribs ~ wrapped in foil and slow-roasted in the oven at 260F for 3-4 hours

 

I made this with Granny Smith apples ~ I used to make apple pies in the Philippines during the holiday season with juicy apples imported from China

pork with portabella mushrooms

I find it easier to marinate and roast whole pork tenderloin then slice it up at serving time but without our big oven, I had to think of another way to cook it. Sliced then sauteed in olive oil, they turned out quite moist and flavorful. I have to admit I did a shortcut with this. Feeling a little uninspired in the kitchen, I was glad to find this Hormel brand peppercorn flavor ready-to-cook pork tenderloin in the freezer. My husband bought it and kept it in the freezer while I was away. Nothing can beat the convenience of marinated pork tenderloin. I had some portabella mushrooms in the fridge that I needed to cook so I sliced & sauteed them in the same skillet I used for the pork. I also made a mushroom gravy to pour over the pork. I guess there's always room for some quick and easy comfort food on a mid-week dinner night :-)

everlasting meatloaf

it was too late when I learned that the vegetable decoration is supposed to resemble an everlasting flower with many petals so will try to do that next time

A meatloaf called "everlasting" may sound unusual and even funny to some but not to those who grew up in the town of Marikina, where my family has lived for 45 years. The name's origin is unknown. From what I read, it was so named for two reasons, the meatloaf keeps very well for days in the refrigerator and that it makes a never-ending appearance on the buffet table at parties and fiestas, so it's forever on the menu :-) Thanks to Adora's Box for the very informative post, recipe and inspiration for this. I'm glad I was finally able to make it at home. The recipe called for  lean ground pork, however, I didn't have any sausages or chorizos so I omitted them. After browning the pork, I drained it well to get rid of the excess fat before adding the chopped bell peppers and tomato paste. I continued to add the rest of the ingredients except for the grated cheese (I used what I have available, an Italian four-cheese combination). I transfered the cooked pork mixture in a bowl and let it cool down before mixing  in the cheese and the eggs. Then I spooned the mixture into the prepared pans (shown below lined with parchment paper) carefully so the vegetable arrangement will stay in its place. 

these oval-shaped aluminum pans are called "llaneras" and are also traditionally used for leche flans

Cover the pans with aluminum foil and steam for 40 minutes. Cool then refrigerate to set. Unmold and scrape off the top with a knife so the vegetable decoration can be seen better. Reheat in the microwave. Garnish with sprigs of pasley and serve warm. Sliced hard boiled eggs may also be used as decoration along with the vegetables. 

a serving of everlasting served with a Spanish vegetable salad, wilted spinach and hard boiled eggs

With this post, I would like to pay tribute to my dear friend who served this traditional Marikina specialty to me and another close friend when we visited her at her home a few years ago. Her family has been making it for many generations. She was born in Marikina and lived there all her life. Whenever I would go back to visit, I would hang out at the bank where she worked and we would have lunch together and catch up. I was so sad when she passed away. Never thought that day when she invited us over was the last time I'd see her. Memories of her are far from sad though. Never a dull moment with her kindness and positive spirit.

cooking at home with family

steamed shomai with crabmeat

colorful combination of fresh vegetables
in this Chinese vegetable dish called "chop suey"



I'm lucky to have my sisters in law to share my love of cooking with. These are just some of the everyday dishes we cooked at home during my stay. I never got tired going to the big public market for fresh vegetables and ingredients while I was there. It was exciting to walk around our favorite market again and to find so many interesting items.

lunch treat at King Chef

My friend G insisted on taking our group to lunch after checking out the displays at Dapitan Arcade (a market with many stalls selling all kinds of items mostly made of native local materials. Most of the items they sell there are decorations for the home). From Dapitan Arcade, we proceeded to King Chef, which is located in the Banawe area and not too far from Dapitan. My friend has tried this restaurant before and was so excited about discovering it that she wanted us to experience it as well. She was right, King Chef was one of the best Chinese restaurants I've tried in years. The food and the presentations were worth seeing and coming back to. It may be years before I come back to Manila again but I look forward to visiting King Chef again next time :-)

starting off our lunch with a serving of comforting soup

egg drop soup with crab and quail eggs

dimsum with shrimps

wish I can learn to make this
baby asparagus with minced garlic at home

yang chow fried rice

superb crispy whole grouper with mango sauce

another dish with fish and tofu served in a wok

deep fried pork spareribs with lots of toasted garlic :-)
served with a sweet and sour dipping sauce

lechon kawali (crispy pork belly)

whole deep fried pork belly with crispy skin

This was a special treat for the New Year that my sister in law made for the family. Pork belly cuts with the skin still attached are always available at local markets here. She was able to get a good size cut from the market meat vendor that was just perfect for deep frying. Most often marinated and grilled or deep fried as lechon kawali (shown above), it's obviously not on the healthy side but I like to believe that it may be just fine when eaten once or twice a year for special occasions :-) The whole pork was simmered in salted water with garlic, onions, a little vinegar and whole peppercorns until tender but not falling apart. Then it was drained well and cooled. This process may be done ahead with the cooked pork stored in the refrigerator until ready to deep fry. Deep frying must be done carefully preferably in an outdoor kitchen or stove as the splattering oil may be messy. We celebrated and welcomed 2011 with many reasons to be thankful for. We will always be grateful for the blessings we have received in the past. We're all hoping and praying that the blessings will continue this year for all of us.

sliced and ready to enjoy with a soy sauce & vinegar dipping sauce
or a gravy or lechon sauce made from grilled pork liver
cooked in vinegar and spices

pineapple pork adobo

I've talked about adobo many times in my previous posts. Considered the national dish of the Philippines, adobo is cooked in many different ways in various regions of the country. This interesting version I found made use of canned pineapples so I guess naming this dish Hawaiian Pork may also be appropriate. My version was inspired by this post from one of my favorite food websites. It featured pineapple pork belly adobo, one of the specialties of  Manila Machine, a food truck in the Los Angeles area, promoting and offering Filipino food. I used boneless pork shoulder instead of pork belly which worked out well. Pineapple juice and vinegar made a good combination. One of the easiest Filipino dishes to cook, this adobo may be made with or without the soy sauce. Slowly simmering the meat in the rich sauce makes it more flavorful. The procedure is very simple with only a few steps.

(1) Cut the pork into cubes and transfer to a heavy pot. (2) Add minced garlic (about 5 cloves), 2 tablespoons to 1/4 cup soy sauce, 1/4 cup apple cider vinegar, 1/2 cup pineapple juice, salt and pepper to the pork (3) Simmer until pork is tender. (4) With a slotted spoon, scoop out the pork from the sauce, transfer to a bowl then set aside. (5) Reduce the sauce to half then strain it into a bowl to get rid of the bits of garlic. (6) Transfer the pork back to the pot and pan fry until golden brown. (7) Pour the sauce back to the pork. (8) Pan-fry the pineapple slices and add last or just before serving. Steps 4-7 are optional but pan frying the pork and reducing the sauce have always been my preference. Serve hot on steamed rice.

the pineapple pork adobo is shown above as a rice topping

pork barbecue Filipino style

Around the many busy commercial areas of Manila, one kind of street food stands out, grilled pork barbecue in bamboo skewers. These tasty slices of marinated pork cooked over glowing charcoal on makeshift grills are a very practical party food as well. They usually make an appearance from birthday parties to other social gatherings. We often serve these as a special treat on holidays and other special occasions.

In the Philippines, we have a favorite brand of bottled barbecue marinade that's quite convenient to use. It's not always available here so I made my own basic marinade with key lime juice, minced garlic, light soy sauce, pepper, apple cider vinegar and brown sugar. A little catsup or hot sauce may also be added to thicken the marinade and also for color and extra flavor. Serve with a vinegar dip with a little minced garlic seasoned with salt and pepper. I served these with slices of cucumber and tomatoes. I also made a pickled cucumber side dish to go with this. Just layer thinly sliced cucumbers in a bowl then pour in a mixture of vinegar, salt, pepper and sugar. Refrigerate until serving time and serve with the barbecue.

pork & beans Mexican style

In Manila, we have a popular dish called menudo, which is basically made of pork simmered in tomato sauce with diced potatoes and carrots. I was thinking of menudo when I made this dish the other day. Menudo mainly has traditional Spanish flavors but for a variation, I decided to give this dish more of a Mexican touch instead. Diced up lean pork loin, seasoned with salt, chili powder and a dash of cumin, were slightly browned in olive oil. Transfer them to a colander or plate lined with papertowel as they brown. In the same skillet, add the chopped onions, adding more oil if needed. Cook the onions for a few minutes before adding the chopped red bell pepper, green onions and the black beans. I had a little garbanzo beans or chickpeas and corn kernels leftover from a salad I made so I added them too. I used canned black beans which I rinsed under running water then drained. Transfer the cooked pork back to the skillet and toss with the other ingredients. Adjust the seasonings if needed. Lastly, I also added about 1/4 cup of liquid from a jar of pickled jalapenos. Serve with a garnish of chopped green onions and sprinkle with grated cheese. For a quick meal or snack idea, fill warm corn tortillas with the pork and beans then top with grated cheese.

shomai Chinese dumplings

Steamed sweet and savory snacks are so popular in Asia that they're served and enjoyed any time of the day. One of my favorites is shomai, a type of Chinese dumpling usually made with ground pork. It was years ago, on a busy time of day at a popular dim sum restaurant in Hong Kong where I had my first authentic Chinese dumplings. It was also interesting that the busy time of day was breakfast. Steaming hot bamboo baskets in rolling carts came out of the kitchen one after another and were pushed around the tables. This made the service very fast as the dumplings were delivered straight to the diners' tables. This must be one of the reasons why dim sum places in Asia are popular at breakfast time especially for people in a hurry to get to work. I would say it takes expertise and knowledge of this type of food to know which basket to grab from the cart. The last time I had this experience was at a similar dim sum restaurant in Los Angeles where my uncle took us for lunch. It was a fast paced environment as well.

Making dumplings is just as fun as eating them. Andrea Nguyen's new book (shown above) was very informative and inspiring. These steamed shomai dumplings keep well in the refrigerator for a few days and they may even be stored in the freezer for a longer time. They may be served with or without a soy and lemon dip.