In My Kitchen

Another thing I don't know how to make. I always wanted to make it at least the skinless ones but DH instructed me not to buy too much pork since they were forbidden in the bible. Anyway, I finally made it to my local (1/2 hour away) Asian market looking for dry fish, but no luck. They don't have much groceries but they cook a lot. I can buy a cook anything and bring it home, and save the house for stinking...lol. However, I rather cook my own food, I never liked buying cook anything. And since my ODS loves these Philippine style sausage I bought one pack. The owner of the store are from Batangas. We have some words that are the same, and they actually knew where I came from when I told them the name of the Island. Now, I don't feel strange with them. They know my dialect and they will never tell me that I am Bisaya. Let's get back with the sausage, I simmered them first on a little amount of water, then when the water is gone, I added a few drops of olive oil to get i...

Barbecue ribs with homemade french fries. I know frying is not healthy but my youngest one loves it. I don't even peel the potatoes, I just cut them thin. I can use a better deep fryer for Christmas too. But doing it the old fashion way (on a skillet), I get my exercise for a day...lol. I usually marinade the meat in soy sauce, lemon juice and spices. Then I brush some barbecue sauce before taking it out of the oven.

I had this picture sitting in my memory card for the longest time. I don't have a very good lighting in my kitchen and the meat looks burnt in the picture. Anyway, here is one of our typical dinner at home. Boiled corn, barbecue shoulder cut pork, and potatoes with chives. Cut up the potatoes into bite pieces, boil or steam them drained and add butter and chives. Add salt and pepper to taste. I used red baby potatoes because I like the texture. You can use any type of potato you like.

This what we had a few night ago. This is my DH plate, I took a picture before giving it to him. My oldest son was asked what was I doing and why. So, here it is; teriyaki pork chop , steamed broccoli with gravy, and mash potatoes with gravy. I don't cook a lot of mash potatoes, usually only on holidays. I can make such a good mash potatoes with small quantity. But during holidays, I always messed it up. I was always short of something and they don't come out right. Why is it easy to make when there is no pressure. I can never get it right when DH family are here. I feel like I'm bound to messed up. argh! Anyway, enjoy the picture.

Kabobs or as we call it back home barbecue. My DH call them pork on a stick. I usually cut the pork into a long strips. Like you can see half of the stick is covered with pork strips. I got this idea from the rest stop somewhere between Guagua in Pampanga to Olongapo Zambales (I can't remember the name of the town). They sell these same kabobs. Thick and wide cut, I never liked the one they sells at the street in Olongapo. They were really thin and small. Anyway I marinade this with the mixture of soy sauce, black peppers, powder onions and garlic, and some lemon juice or calamansi (philippine lemon). Or if you don't have any of those I put some 7up in them. Actually that is my secret ingredient...lol. I buy a can or the smallest bottle they have available. And no we don't consume soda. Then you brush your favorite sauce when done. With this ones I used banana ketchup made from Philippines. I like the mix flavor of tangy (pork marinade) and the sweetness of banana ketchup. ...

1 1/2lbs. pork shoulder, cut into cubes 1/2 cup water or broth 1/3 cup vinegar 1/4 cup sugar 1/2 salt 1 tbsp soy sauce 1/2 cup pineapple juice 2 tbsp cornstarch and 1/2 cup water mix together 1 green bell peppers thinly sliced 2 carrots thinly sliced 1/2 cup sliced onions 1 1/2 cup pineapple chunks Brown meat, add water/broth, pineapple juice, vinegar, brown sugar, salt, and soy sauce. Cover and cook over low heat for 30 minutes or until the meat is tender. Add carrots and cook for another 10 minutes. Put the cornstarch mixture until thicken. Add green peppers, onions, and pineapple chunks. Cook for 5 minutes. Serve over white rice. You can also buy a a sweet and sour mix packet from your local grocery store and the direction is in the back.

1/4 cup packed brown sugar 1/4 cup soy sauce 3 Tbsp unsweetened pineapple juice 3 Tbsp red wine vinegar 3 garlic cloves, minced 1 tsp lemon juice 1 tsp ground ginger 1/2 tsp pepper 4 or 5 pork chops In a small bowl, combine the first nine ingredients. pour 3/4 cup into large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting. Brush grill rack with cooking oil before starting the grill. Drain and discard marinade. Place pork chop on the rack. Grill, covered, for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until golden brown. It depends what kind of oven you have. Some oven you only turn the knob to broil other you need to set the temperature. But I usually broil with the temperature of 400 degree F. Or broil set on low because on high it tends to burn the meat fast. You can substitute this with chicken and meaty fish also.