ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT (98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS) A “non-enzyme meat tenderizer” has been requested of me to create. Hurriedly, braving the dusts, I summoned my notes from far back 70’s and a “ seasoned tenderizer” was formulated. Decided to utilize one of the leanest and toughest parts of beef cut, that […]
FIL-MEX BURRITO (FILIPINISM-INFUSED MEXICAN BURRITO) Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce. Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off […]
“YASAI ITAME” (My Version) (STIR FRIED VEGETABLES) “Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes. Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire […]
“Gỏi ‘Sotang’ Cuốn” (Vietnamese & Filipino Salad Roll) (Vietnamese’ Gỏi Cuốn Infused with Filipino Ingredients) This is “fun recipe”. Engage your kids in doing this. They will love the bonding. Trending chomps, be it real “health buff commitment” or “heard over there so will do same-same”, nothing beats veggies, seafood, fruits and their mix into a single […]
“BAKED CURRIED CHICKEN” (CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH) Parboiling is different from Blanching. In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. While in Parboiling, product is boiled or simmered after which […]
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