Monday, May 27, 2013

Pork and Shrimp Sio Mai

I had this terrible craving for Pork Sio Mai these past few days. I researched online and came up with my own recipe.

Mona and I experimented tonight and I am proud to say it was a success! Well.... According to Mona, Hermie and Sophie, the Sio Mai really tasted good! :)

Pork and Shrimp Sio Mai

500 g. Pork Shoulder (Kasim) ground or chopped coarsely

200 g. Boiled Pork back fat, chopped into small cubes

500 g. shrimps, chopped into small cubes

2 t. Salt

2 t. MSG (optional)

2 t. Sugar

1 t. White pepper

1/4 C. Cornstarch

1 egg

2 t. Sesame oil

50 pcs. Ling Nam Sio Mai wrapper

Chopped carrots

Combine all the ingredients except the wrapper and carrots.

Line the steamer with grease proof paper. (I used a puncher for the holes.)

(I bought the Ling Nam Sio Mai wrappers at the stall of Beth, Farmer's Market in Cubao.)

Scoop 1 T. of the filling onto the wrapper.

Dot top with chopped carrots.

Arrange the Siomai on the steamer without over crowding.

Steam for 15 minutes. Let it rest for 10 minutes before serving.


Sunday, May 26, 2013


Finally! I was able to eat at IHOP, The Fort.

The place was packed with customers.

I just ordered the Breakfast Combo? (I really cannot recall what it is called.)

The meal came with two eggs, hash brown, two slices of ham, two slices of bacon, two pork sausage links

And...... Two buttermilk pancakes.

I loved the bacon, ham and sausage links because they were very flavorful, meaning... In Lia's language = salty, just the way I like it! The eggs were very fresh because the yolks were golden in color, not pale yellow.

The pancakes.... Well.... As my friend Mayette said, they taste like kababayan, Filipino muffins. I just prefer my own pancakes from scratch or even the Maya hot cake mix.

Three different kinds of syrup... Pecan Butter, Old Fashioned and Strawberry.

My favorite was the Old Fashioned.

PD had the double blueberry pancakes.....

With.... scrambled eggs, hash brown and two pork sausage links.


Friday, May 24, 2013

From Wheat-Free to Wheat Overload!

I was wheat-free for 6 months last year..... But now..... I am overloaded with wheat! I must have eaten all the bread I did not eat last year in just a span of a few weeks!

I am very happy Rustan's has the "Tasty" bread that I like! Buy One Take One! I am willing to pay for the regular price if the B1T1 promo ends.

It has no label .... It is probably from their own bakery. I really, really, really love it!

It is white and sweet and when you press it, it does not spring back!

It is the type of bread that is best eaten with cheese pimiento, ham and cheese, luncheon meat, chicken sandwich.... Ohhhh and let us not forget peanut butter!

It is the type of bread that will stick to the roof of your mouth!

I do not want to eat rice anymore, just different kinds of sandwiches everyday!

I also bought my favorite ensaymada at Insular Bakery!

As soon as I got my paperbag of goodies, I immediately ate 3 of the freshly baked ensaymada!

Is this just a phase for me? Hmmmm.... I do not know.... But I will indulge while I still can.

Rustan's! Please do not stop making my favorite "Tasty" bread!


Thursday, May 23, 2013

"Lunch at the Batcave"

My friends call my house the "Batcave". It is their home away from home, where they can just help themselves and treat it like it is theirs. Hahaha! Actually, I just let them be.... When they ask for water, I tell them where the glasses are.... When they want something.... I tell them to get it themselves.

Sherman is leaving this Friday for Jakarta, we will not see him until August! Mona, Mayette, Jon, Tita Cena and I invited him for lunch at my house. It was our turn to treat him.... A Despedida of sorts. I asked him if he wanted Filipino or Steak and potatoes, he chose the latter.

I got T-bone from Gil, my suki in Farmer's. I told him to remove the bones because I will use it for my Beef Nilaga. Hehehehe, Lisa said, what kind of t-bone is it without the bone?!?!

We were chatting via FaceTime the whole time I was preparing for lunch. She saw me marinate the steak in Maggi Garlic Seasoning, pepper, Lea Perrins and...... Shhhhhhhh...... MSG!!! Lisa said, I should only use salt and pepper so we could taste the "beef". I told her, "Lisa, our meat comes from the Philippines unlike in NY, the beef there is very flavorful as it is."

And then..... I made gravy! Hahahaha I also told Lisa that we like to smother our steak in gravy!

We also like to pour it on the mashed potatoes.

Mixed vegetables.

Tita Cena made Ceasar's Salad from scratch.

I was quite apprehensive about the tenderness of the beef but thank God they said the meat was tender! I was very careful not to overcook. I pan-fried it in oil and BUTTER!

Everybody enjoyed our lunch. They were even suggesting that I should open my house for private lunches or dinners but I told them I only like to cook for my friends.

Sherman! We are going to miss you! Will wait for you in August!


Sunday, May 19, 2013

Our Very Own Lechon Cebu from Scratch

Mayette and I had this dream for so long..... We wanted to roast the Lechon ourselves! Finally.... Today was THE day!

She and her husband invited the whole group at the Padilla-Yara Farm, San Jose Del Monte, Bulacan. This place belongs to Jon's family.

Upon reaching the farm..... We were so surprised our hosts already set the picnic tables. I call this picture....

Mayette's Slice of Life.

As soon as we settled ourselves.... We started working on our project.

I was so glad the pig was already dressed and ready for seasoning and stuffing.

I told Mayette I will not be able to eat the Lechon if I have seen it still alive and kicking!

No way! If I saw these pigs before lunch, I would never have eaten the Lechon.

I browsed the Internet and asked several people how to season the pig. I just combined all their suggestions and recipes online.

Lechon Cebu :

25 K. Pig






Pineapple chunks and juice



Sprite (for basting)

Soy sauce (for color)

Cooking oil (for basting)

I put everybody to work.

Mayette's assignment was to spread the soy sauce all over the pig.

Mon and Tricia pounded the garlic. We used the caretaker's outdoor dining area for the preparation.

Jing and Mona cleaned and trimmed the leeks and lemongrass.

The rest of the crew helped......

Jon was Dra. Mayette's assistant....

Sherman sponsored half the cost of our pig! Thank you!

Jing! Why do you have that naughty and evil grin!?

Work all done! Well....most of the work.

The manong lechonero had to secure the opening with a wire.

Then.... The long and slow process of roasting Lechon began.

I tried turning the bamboo pole a few times. It was not easy.

We had snacks while waiting for lunch.... Crackers,Strawberry preserves, cream cheese, olive oil butter, cheese pimiento sandwiches, chips and drinks.

Mon was assigned to set up the Mah Jong table.

Perfect activity when roasting a pig so you will not get bored.

Jing and I took pictures of each other taking picture of each other! Hahahaha ha! We are silly that way.

After a couple of hours........


Our Lechon Cebu from Scratch! We finally did it! YAY!!!!!

We only had grilled eggplant with it.... Our dipping sauces were Mang Tomas and Suka from Romblon with soy sauce, calamansi and sili.

The Lechon was sooooooooo flavorful! I did not even have to use the vinegar-soy sauce!

We were so happy with our accomplishment!

Not everybody gets an opportunity to roast a pig in their yard! Our first experiment was a success and we are already planning our next Lechonan.

Thank you, Mayette and Jon for another unforgettable experience!


Friday, May 17, 2013

Mang Recto Spaghetti

My classmates and I had a "Mang Recto" get-together at my house. I was able to get the number of Mrs. "Mang" Recto from Aileen.

I posted an open invitation in FB that the group would order a gallon of sauce and everybody was welcome to join us. I then followed up the invitation via text.

What is so special about Mang Recto's spaghetti?

When we were in high school, we would always hangout in one of the houses in Palm Village and order the spaghetti, chili or halo halo.

Most of the batch mates overseas asked if it still tasted the same.... I replied, so far so good.

I prefer my sweet style sauce better but what we were after was recreating the different experiences we had with our friends during high school.

We asked Tricia to order barbecue for us.

Bought bread at Rustan's, Rockwell.

We had our chips, soda,Sangria ( c/o Bibo ).... Also the booze was sponsored by those who love to drink!

I am always willing to try anything. Bibo mixed a drink for me, Jack Daniels with Coke Zero. I told them it tasted like gulaman and sago. I had several glasses...l do indulge occasionally.

Our dessert was Caramel Cake from Costa Brava.

We just divided the expenses among us.

I was so glad because we all had a fun time, we missed Jodie, Tin, Jopet, Serla and Cath. Hopefully next time, they will be able to join us.