Tita Portia was very ecstatic because of the thick layer of fat attached to the skin of the Lechon Kawali .
My Kuya was not because he eats healthy food. I saw him scrape off the fat from the crunchy skin! Sacrilegious!!!
My "family" (blood relatives) i.e. Tita Portia, Kuya and Ate loved the Sinigang na Kanduli sa Miso!
I went to Salcedo Market this morning to buy 4 pieces... really fresh and the meat of the fish was golden yellow in color, not pale and tasteless. With accompanying kalamansi and bagoong isda as dipping sauce.
Gilly ate almost half a platter of the Meatless Pancit Canton.
It may be meatless but don't be deceived. I waited for the Turbo Lechon Kawali to be cooked because I used the oil drippings to saute the pancit!!! Not to mention the liquid in which the liempo was tenderized.
My brother in law said it was "shining" in oil... then I confessed after he ate the pancit that I used the lechon drippings! Most people are afraid to eat my "Pancit" because I have this very bad habit of using pork lard in sauteing!
One of the secrets of cooking good Pancit Canton is to get a good kind of noodles. I used the one from Ling Nam Noodle Factory in T. Alonzo St., Binondo.
Since I'm still in my "Bistek" mode,
I bought Sirloin from Rustan's after going to Salcedo market. I just marinated in 1/4 C. soy sauce and 1 T. kalamansi juice. I followed the instructions in the recipes I browsed in the internet. But I used pressure cooker for 20 minutes. I served it for lunch but my family was afraid to try hahaha... I just kept it in the fridge for another meal, will saute onions in butter before I add the Bistek. Hmmm Maybe will eat it tomorrow.
Our lunch menu was just simple but my family enjoyed the food I prepared.... it was everybody's favorite!
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