Asado de Carajay
This is my Mom’s special dish and my Dad’s favorite dish. We would have it often throughout my childhood but only on special occasions like birthdays. We always looked forward to it when my Mom would prepare it.

Cocido

We would always have Cocido every Sunday lunch. Everybody liked it and many of us liked Cocido because it turned into Ropa Bieja for dinner. We would always have it with rolls but my sister had to have her plain steamed rice. So it was always served with a choice of bread or rice. With lots of garlic-tomato sauce, olive oil and vinegar.

Dayap Popsicle

A few times a week in my early childhood I would wait for the Magnolia man with his dry ice box full of goodies. I would always get the Dayap Popsicles. Sometimes he wouldn’t have it and disappointedly I would choose anything else. I always chose the Dayap until it was no longer in production.

Robina’s Roast Rotisserie Chicken

As far as I can remember, this was the first fastfood I’ve ever had. It was chicken roasted in a Chinese sweet and sour sauce. This made the chicken have a lovely reddish tone.

Sarsi with egg (yolk only)

The first time I saw this was on Uncle Bob’s Lucky 7 Club on TV on channel 7. It made me so curious I had to try it. I would have it often for a while after that discovery.

To proceed with the meme, remove the blog at #1 from the following list and bump every one up one place; add your blog’s name in the #5 spot; link to each of the other blogs for the desired cross-pollination effect.

From Joey’s tree

Next: select new friends to add to the pollen count. (Obviously no one is obligated to participate).

Hey Louie,

I LOVE both websites! Totally awesome. I subscribed to the Lasang Pinoy group and subscribed Ria to ComedyDose as well. Hope to see you guys soon and have a taste of your cooking! Here’s one recipe that’s simple and I think you’ll enjoy:

slice into bite-size portions, chicken breast or salmon
smother with dry italian seasoning
cover with italian bread crumbs when ready to cook
sear in butter and olive oil
serve with ginger teriyaki sauce or marinade

Keep in touch!

Jet

Hope you’ll enjoy this quick and easy recipe. But certainly makes your mouth water.

 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,

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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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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Alternatively, eat this with rice, with a dash of sesame oil.
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When you’re sure the pan is quite hot enough, pour in at least a bottle of beer. Bring to a boil, and simmer. Let the beer evaporate, and once there’s nothing but oil left in the pan, sprinkle with some salt and pepper, and add about a half a cup of sour cream.

Stir until smooth and hot. Serve!

Choose a beer you enjoy drinking… the flavor of the beer will make a difference in creating your sauce. A bitter beer will give you a stronger hops, malt and yeast flavor; whereas a lighter beer can result in a sweeter sauce.

Because I’m such a great husband (ahem), I thought I’d give it a shot for dinner tonight, based only on what I understood from her description.
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One of our favorite things to do is filling out this small blackboard in our kitchen with our daily menu.

A gift from my mother-in-law, we had the board painted the same color as our walls- but now that we’ve seen Not Just Blackboard we want to start a collection.

Oh, and since we lost the domain name, this is no longer DailyChef: it’s louienep/food.