Sayote Trick

  I’m a new cook. So there are a lot of tricks that I just don’t know yet.

One thing that I learned over the weekend was a “how to”…… (hover your mouse over the sayote)

peeling the sayote wouldn’t be that troublesome anymore

Grilled Kikkoman Fish :)

5 slices of Blue Marlin / Tuna  ( Tuna’s better =]  )

Kikkoman Sauce

Kinchay

Pepper

Just marinate the fish, and refrigerate for an hour.  And then grill :)

Yum yum!  Make sure its just for an hour, or else it would be really salty..

For Sauce:

Soy sauce, sugar and onion (sliced) and calamansi and chili if you want it spicy..

 

Note: The Frustrated Chef cooked this for me ..

Strawberry :)

Break lang.. Mukhang sosyal.. Pero pandesal at strawberry jam lang yan hehehe

 

** from Baguio** Thanks Mama Nhad..

Adobong Baboy

1 Kilo Pork (Kasim)

1 head garlic crushed

1 1/4 cup water

1 1/4 cup vinegar

1/4 cup soy sauce

optional : Bayleaf and 2 tablespoons sugar (if you don’t like it sour; yung luto na hilaw sa suka)

pepper

Put pork, and top with crushed garlic, add water and vinegar in a pot, bring to a boil. Add bayleaf (optional). Then let it simmer for about 30 mins.

After, remove pork from the pot (Note: remember to reserve the stock) and in a pan, heat oil and brown the pork.

Put pork back into stock and add the soy sauce. If you want to add sugar, you can add it now. Let it simmer for another 10 minutes. (Para maluto yung soy sauce din..)