WORDLESS MONDAY

SALT & PEPPER SPARERIBS

STIR FRIED VEGETABLES WITH BAMBOO SHOOT

SHREDDED PORK WITH BELL PEPPER

Trencio's Bicol Express

One of the specialty dishes of Bicolanos here in the philippines, when people say bicolano dishes, the first thing that comes to my mind is chili peppers, or it's dishes are very smokin hot in flavor, but really delicious. like this one, LOL, but my bicol express? i change it a little bit, i only use small amount of chilis because people here in our house dont like it very hot. hope you will enjoy my bicol express!! :)


Ingredients:

*1 kilo pork liempo (pork belly)

Marinate:

*1 Tbsp maet tenderizer
*1 Tbsp fish sauce
*1/4 cup water
*1 pinch salt and pepper

Others:

*2 cloves garlic
*1 cup coconut milk
*1 pc chili pepper (add according to your taste)
* salt and pepper to taste
*500 ml water (stock)

Preparation:

cut pork into small cubes (1x1 inch), add all marinate ingredients, mix well and set aside for 30 minutes.

chop garlic, slice chili pepper small pieces, set aside.

for cooking, add 2 Tbsp oil into pan, add garlic, sautee for 20seconds, then add your meat, cook meat for 10 minutes, or until meat is brown, then add your water (stock), let simmer for 20 minutes or until meat is tender, then season with salt and pepper to taste, add your coconut milk and let simmer again for 5minutes. (important: do not cover pan while boiling with coconut milk, it will solidify) then lastly add your chili pepper. then set to plate.

My very own style Ground Pork Menudo

Menudo, originally we use chunks of meat, the carrots, potatoes and bell pepper are cut into bite sizes, that's the original menudo, sometimes they even add hotdogs in there, and add chili pepper to add a little spiciness, but this style of mine is different, i use ground pork, cut the vegetables in small cubes, cause it's easier to eat that way, hahaha, and has more flavor. hope you will enjoy my Menudo. :)


Ingredients:

* 1 kilo ground pork
* 2 pcs potato (300gms)
* 1 pc carrot (100gms)
* 1 pc bell pepper (red or green) i prefer green
* 1 pc red onion
* 2 cloves garlic

Others:

* 2 Tbsp liver spread (you can use 400gms of fresh pork liver)
* 1 cup tomato paste
* 1/4 cup soysauce
* salt & pepper to taste
* 650 ml water (you can use stock, even better)
* 2 Tbsp cornstarch with 40ml water (set in bowl)

Preparation:

peel and dice potatoes carrots and onion as small as your ground pork, dice your bell pepper and garlic as well.

add 3 Tbsp of oil into your pan, sautee onion and garlic for 30seconds or until onion is transparent, then add half of your tomato paste and sautee for 30seconds, this will bring out the redness of your tomato paste, add your ground pork, mix very well, cook meat for 5minutes or until all the meat is evenly cooked, add your liver spread and soy sauce, spread the liver evenly to your meat then add water(stock), potatoes and carrots, let simmer for 15 minutes, then add the remaining tomato paste, season with salt and pepper, then add your "cornstach with water" in the "boiling" sauce for it to thicken, then lastly add you bell pepper. set to plate.

Chinese Adobo with Eggs

Ingredients:

* 1 kilo Liempo (pork belly)

Marinate:

* 1/3 cup soy sauce
* 1 tspn meat tenderizer

Others:

* 3/4 cup soy sauce
* 3 cloves garlic
* 1 whole star anise
* 1 small piece cinamon stick
* 2 Tbsp brown sugar (rock sugar)
* 1 salt & pepper to taste
* 6 pcs whole eggs
* 800 ml water

Preparation:

cut meat into cubes 1 1/2x 1 1/2 size, marinate with soysauce and meat tenderizer, set aside for 3o minutes.

boil eggs in water for 12 to 15 minutes, remove shell and set aside. peel garlic, set aside.

for cooking, deep fry meat for 3 minutes or until it is dark brown in color, remove from oil, leave enough oil in pan for sauteeing, add garlic, sautee for 20 seconds, add meat, then add sugar, sautee for a minute, let the sugar coat the meat, then add your soysauce, sautee for 30 seconds so the meat will be dark in color, then add your water, and the remaining ingredients, let boil for 30 minutes in low heat, then season with salt & pepper to taste, before serving, roll the eggs on the sauce so it will be brown in color, then set to plate

WORDLESS MONDAY

Eye of Angus Rump, warm potato & green bean salad with grain mustard jus



Grilled Salmon on roasted pumpkin puree, asparagus spears, sage cream sauce & salsa verde



Rump of Lamb on roast vegetable salad, orange & balsamic dressing & olive paste

History of Chef's Hat

I've seen fewer and fewer chefs wearing the traditional chef's hat (toque blanche). I still had to wonder why anyone started wearing it at all. I found the answer on Chef Talk. During the 16th century, "artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes." At that time, however, the chefs' clothes were gray.

In the mid 1800's, the uniforms were redesigned by chef Marie-Antoine Carême. He made them white to represent the cleanliness of the kitchen. He also came up with the idea that hat height would represent status in the kitchen. His was said to be 18 inches tall. Chef Talk also explains that "the folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg."

As you can see on my picture profile, my chef's hat is not that tall YET, but soon, my hat will be more than 18 inches, hahaha, hope so

Shabu-Shabu for tonight

hahaha, look how hungry we are, like there's no tomorrow.