Today is National Hawaii Day and the day after the 4th of July. While I know the 4th is a big holiday here in America, personally I think people should get the 5th of July off. Why? Unless the 4th falls on a Friday (like this year) or Saturday, today would be a hung-over work day.
Continue reading “Come Float Away”Category: Filipino Cooking
Pancit Has It All!
Every September, our parish holds a three day festival. It gives us a chance to break bread as a family and have fun together. It’s about as wholesome and small town as you can get.
Continue reading “Pancit Has It All!”Vanilla Ice Cream? How Boring!
Today is National Vanilla Ice Cream Day. I will be honest, my original plan for today was to ignore the National Day completely. But then a light came on. Don’t you just love it when that happens?
Continue reading “Vanilla Ice Cream? How Boring!”Hey, Sis, It’s Your Day!
Today is the 11th of May. Tomorrow is Mother’s Day. Today is Eat What You Want Day. At least for some of us, that’s true. Today is also the Celebration of Life for my sister, Ann. So today is all about her, as it should be.
Continue reading “Hey, Sis, It’s Your Day!”Chow, Pong, Kong – Mahjong!
Today is International Mahjong Day. Growing up in a Filipino-American household, the clanking of tiles and cries “Oh aking kabutihan” filled the room. Back then, everyone smoked and our enclosed patio looked like a smoky gambling hall.
Continue reading “Chow, Pong, Kong – Mahjong!”Happy Birthday Boo Bear
On the National Food Front, today is Hot Chocolate Day. Perfect for the last day in January. Maybe next year, I’ll share a recipe more in keeping with the National Day.
Continue reading “Happy Birthday Boo Bear”Incorporating the Old with a New Pork Lumpia
Throughout this pandemic lock down, we’ve played cards and board games. We’ve taken walks through our neighborhood and puttered in the garden. We’ve even taken to walking up to the market mid-week if we need something rather than drive up. That was all fine and dandy; but Hubby and I decided to spend time making foods that freeze well such as Tamales and Lumpia.
Continue reading “Incorporating the Old with a New Pork Lumpia”Instant Pot Chicken Adobo
As many of you know, Hubby gave me an Instant Pot for Christmas this year. The first week that I had it, the poor pot sat in the corner of my kitchen while I figured out what to do with it. New Years Day was Ham and Beans made with the Instant Pot. Wow!
Fried Chicken Adobo for Crispy Goodness
Often my Dad talks about how my Mom would fry her Chicken Adobo to finish it off, and that he liked it that way. When she fried the chicken, it was straight from the simmering pot of Adobo sauce straight into a skillet of hot grease. The chicken boiled over and sputtered and just made a huge mess. Dad said Mom would cover the stove top with newspaper to deal with the oil spill.
Stove Top Chicken Adobo – Kiddo Style
Recently, Kiddo was in charge of cooking the family meal. On the menu was Chicken Adobo, using our family recipe and the crock pot method – Chicken Adobo – Crock Pot Style. The beauty of Adobo is that you can start out with FROZEN chicken. If you start early in the morning, frozen chicken in the Crock Pot will be just fine. However; if you are not an early riser, forget the Crock Pot method, especially if the chicken is still frozen. A later start in the day, and the Stove Top method is great – sort of a “rush job” if you will, with delicious results.
Filipino Beef Steak
Coming up with something blog worth every day isn’t exactly easy. There’s the recipe, the sampling, the back story to write. I strive for two new postings every day. Last year, I managed a whopping 690 posts. Wow, that’s a lot of words!
Chicken Escabeche
This recipe is one I picked up at the Filipino Food Store.com – and being half Filipino, I knew I had to give it a try. Those of you who have been following me know by now – “trying” equates to playing around with a recipe while making it for the very first time.
Chicken Adobo – Crock Pot
Don’t you just love it when dinner is waiting when you get home, and the whole house has filled with the aromas of the meal that awaits you? Okay, so this particular recipe might not be “serving” ready when you get home, but it’s close. You’ll still need to make the rice and let the adobo sauce reduce just a little. But what’s a little longer for the taste buds to get fully primed?
Filipino Egg Rolls – Lumpia
Lumpia are Filipino Egg Rolls, only better. Hubby, Kiddo and I try to make this a few times a year. Although Lumpia is not overly complicated to make, it is very time-consuming. To roll 120 Lumpias, it took the three of us the better part of four hours. Is it worth all that effort? You better believe it! While Lumpia takes about a day to make, another 24 hours to freeze, they only take a few minutes to fry up and enjoy. Lumpia is not something you make in the morning and scarf down on that night.
Filipino Spare Ribs
Spare ribs are the meaty ribs cut from the belly of the animal after the belly is removed. These are larger than their baby back counter-parts. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape. These trimmed ribs are often packaged under the name St. Louis-style spare ribs While this recipe is very similar to my Sticky Filipino Spare Ribs, there are subtle differences. This rib contains more onion and has been kissed with the flavor of fresh ginger. Both are “sticky” with brown sugar, one cooked in a crock pot, the other in a stock pot. Both are finished in the oven, and can be charred on the grill for added flavor.
Welcome to Rosemarie's Kitchen 