LouieNep Food

This is an email I received from my mother-in-law. She includes a mouth-watering and quite sinful but simple recipe. Enjoy!

 Hey! I love the new photos and the new format on your website!!
That mouth-watering paella is so inviting!  And I like the way you presented that new recipe, with those photos of ingredients. Makes it very appealing!

Anyway, we’ve just had breakfast, and I wanted to share it with you, as we really enjoyed it:

Blinis with cream cheese and caviar
served with Canadian bacon slices on a bed of
crushed pineapple
sliced almonds
and coconut flakes

It’s quite easy, as I just made the blinis (which I didn’t know before, were just little pancakes) from a pancake mix, and put cream cheese and caviar on top.

The Crushed pineapple (from a can) I cooked for awhile in butter, with sliced almonds and coconut flakes. Then I put the Canadian bacon slices (which I also panfried separately) on top of the pineapple mix.

Very easy, but great presentation! And the mix of flavors was just right.

So, happy cooking, I love your recipes!!
Will have to get the ingredients so I can try your new Thai recipe!!

kitchenly yours,

For this recipe you may use cooked meat instead of fresh and just treat it like fresh meat as far as marinating is concerned. In fact, I made up this dish when we had leftover Thai Chicken Pandan my wife had made. So she deboned the chicken to which we added the beef, pork and marinade.

1/4 kilo of fatty beef
1/4 kilo of pork tenderloin
1 tablespoon of sesame oil
3 red hot chilies chopped with seeds
1 tablespoon of Thai fish sauce
1/3 cup of lemon juice, fresh or bought very tart lemonade
salt and pepper

1 to 3 cups steamed rice (cooled)

1 head of garlic (peeled for mashing)
1 large thumb of ginger root (peeled for mashing)
3 red hot chilies (chopped with seeds)
peanut oil
1 cup of lemonade (not from concentrate)
1/4 cup Thai fish sauce
salt
3 eggs
1 tablespoon of sesame oil
chopped leeks
chopped wansoy
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Since those days in 1986 were austere days, I remember a relatively inexpensive dish from then but quite satisfying.

I remember my whole family going to EDSA, all the way in front of Camp Crame, everyday by car. There was no problem driving down EDSA the first few days during the early morning hours. One day they had already barricaded the whole span of the highway at the Shaw Boulevard intersection. We all thought we would have to get down and walk the rest of the way carrying the gigantic jug of hot coffee and snacks we distributed to the people in front of Crame. But a large group of men came to us and told us to stay in the car. This was quite a large car, a Ford Granada Ghia. These men surrounded the car and lifted it above the barricades and set us down gently after the barricades so we could continue on to Camp Crame.

I guess they were the ones who set up the barricades to delay the tanks from reaching Camp Crame.

Anyway, I remember that those were days of pagtitipid and this is a dish we had only once at home but I remember it so well. Please click “Continue reading ‘Lasang Pinoy: Pork Austere’” below for the recipe.

- submitted to Lasang Pinoy.
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This is best eaten with bread pockets that are crispy on the outside, soft on the inside… and loaded with roasted sesame seeds on the outside. I don’t have the recipe for this, nor know where to buy it… if anyone has an idea, please let me know!

Alternatively, eat this with rice, with a dash of sesame oil.
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