I was home alone most of the day today. I decided to prepare Pork Giniling because the only food I found in the fridge were a kilo of ground pork and a bag of potatoes. I thawed the meat, chopped the potatoes, onions, and tomatoes. I turned the stove on and placed my favorite skillet on top. I then added some oil and started frying the potatoes. I went back to my laptop to check my e-mail and the rest of the Internet.
Then it started to rain.
I love rain. It’s an oasis in the Manila heat. It bathes the entire city while cooling down the air it breathes. I looked outside the window and noticed that there were clothes hanging on the clothesline. I hurriedly ran outside to bring them inside the house. After saving the last piece of clothing from the rain, I smelled a pungent odor coming from the kitchen. My potatoes were burning!
To make the story short, I was able to salvage at least half of the potatoes. The rest were pure charcoal. Good thing I did not chop all the potatoes. But this time, I decided not to leave the kitchen anymore while frying them.
So that’s the most exciting part of my day so far. Anyway, going back to the recipe, Pork Giniling is very important to learn. This is because it is part of the procedure of some other recipes, such as Tortang Talong (Eggplant Omelette), Empanada (stuffed bread), and as a palaman (filling) for your sandwiches. Giniling in English translates to “ground,” as in ground pork.
The directions to prepare Pork Giniling is similar to our Pork Menudo recipe. But this one is much simpler and easier to make. Check out the recipe below.
I know a lot of people who cannot fry an egg. For instance, a perfect sunny-side up: how do you make one without burning the edges or breaking the yolk. So here’s what I’ve been thinking — what if I create a few series devoted to our favorite ingredient, no?
I love eggs whichever way they’re prepared. I have to say that they’re one of the most versatile and most important ingredients in cooking and baking. Let me know what you think.
Below is a basic egg salad sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili powder or chili flakes. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple.
Check out the recipe below:
It’s a rainy Sunday which I spent sleeping most of the day. Aside from the typhoon in the country that somehow signaled the end of the summer season, today is also a Mother’s Day. So, Happy Mother’s Day to my mother and to all mothers who read this blog.
On this post, I give you the second recipe of Mrs. Trinidad Cayco (which is pretty much the same recipe of lola) whom apparently celebrated her 54th wedding anniversary with her husband this week. 54 years, guys! That’s like 13 Olympic Games. So, that’s another reason for celebration. Happy Anniversary, Larry’s nanay and tatay!
Anyway, today’s recipe is Ginisang Sitaw at Kalabasa or Yardlong Beans & Squash Stir Fry. When I was younger, I was a picky eater. Vegetables are at the bottom of the list of my favorite foods. But what kid likes vegetables anyway? There are, however, some exceptions to the rule — I like sitaw and kalabasa. So here’s the recipe of my two favorite vegetables in one dish.