CRAB “BIJON” (Sautéd Crab In Lightly Souped Rice Noodles ) Cellophane Noodles (Glass Noodles, Crystal Noodles, Chinese Vermicelli, Bean Thread Noodles or “Sotanghon” – Pilipino) denote one and the same. Processed from mung beans (“monggo”), this type of thin, round, glassy when cooked noodles is widely used in Oriental cuisines. Careful not to confuse this with “rice noodle” which is our “Bihon”, the […]
FULLY MARINATED-ROLLED-BROILED “LIEMPO” (Pork Belly Marinated for 5 Hours Rolled and Broiled to Perfect Tenderness) 2 years ago, November 21, 2014, I posted Baked “Liempo”. (click for recipe) This time I will be utilizing the same versatile pork cut, on a bit different marinade mix and new cooking prep. Prep time: 1 hour Cook time: 3 […]
STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE (Red Grouper Steamed To Juiciness Drenched in Ginger-Oyster Sauce Mix) The normal and usual Chinese fare, technologically tweaked a bit to render a full flavored sauce where grouper is literally soaked and served. Ready to gobble down ultra juicy fish meat where dipping a bit into its sauce […]
PARBOILED CURRY MARINATED CHICKEN…ROASTED (Curry Marinated Chicken-Boiled-Roasted) Visitors coming was asked by my daughter to prep a quick and simple chicken course to complement “pot luck” items brought by couples. CLQ (chicken leg quarter) came to mind quite swiftly. Dashed to nearby cold storage and got hold of raw mats to use. Behold. Prep time: […]
BUTTER FRIED PARBOILED “LIEMPO” (Parboiled Pork Belly Butter Fried-Sprinkled with Texan Meat Rub) Pork belly is one of the most modifiable parts of pig meat. Be it roasted, grilled, fried, BBQed, be processed into bacon strips, “sinigang” (tamarind soup base with veggies), “nilaga” (plain boiled and dumped with vegetables different from “sinigang”) and countless more […]
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