Here I am again! Here are a couple of quick mini-videos of our crazy and cute kids. In case you wanted to see 😉
What, a post? And not about food? Yes, it may seem strange. But I made a decision recently to make videos and post about things that I think are interesting, funny, or a little bit helpful. So, there we have it.
Remembrance Day, November 11, is just a week away. By this time, I’ve usually already lost about 3 poppies. It’s not that I particularly mind donating to get a few more; I just don’t want to be stuck without one!
So, I made a video! Watch the video for my top three tips for keeping your poppy secure, or see under the cut for more details.
Okay, I’ve been wanting to post this recipe for a couple of months. It’s taken me that long to work up the energy to type up this recipe. It’s not difficult to make, but it does take some time. But believe me, it’s worth it! First of all, you need to make your filling. I use a slow cooker to make tender, juicy Filipino pulled pork. Then, you prepare some pillowy soft and slightly sweet steamed buns. For traditional siopao, you wrap the asado filling in the dough and then steam the dumplings – which is just as delicious. But we’ve opted to steam the buns and then slice them in half, inspired by the famous Momofuku pork belly bun. Then we topped each bun with pulled pork and a generous helping of siopao sauce. We didn’t want to mess with the traditional taste of siopao, so we didn’t add any cucumber crunch or pickled daikon, but you could if you wanted to! So if you’re looking for a small sandwich with all the nostalgic goodness of siopao, give this recipe a try. Continue reading