So, you may remember that back in 2013, my website was hacked and I lost…everything on the site. (Yes, I should have backed up my content. I know.) This was a project I started while we were living abroad in England, and it seemed too disheartening to start from scratch, so I just didn’t. I let my passion for food blogging lapse.
But my darling husband recently sent me a link to a website that captures versions (aka snapshots) of internet content. Though it’s a bit terrifying that everything on the net is never truly gone, I was also very happy to find a version of my past blog. Thank goodness for www.wayback.com and for husbands that don’t give up on their wives’ passions. Continue reading →
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 →
Have I mentioned how much I love my new slow cooker? Well, it’s amazing. I’ve made soup, stocks, stews and more; it has made my life as a working mum easier, and to be honest, healthier too. This is a particularly healthy recipe, but it is delicious. Filipino pulled pork, a version of asado, is typically shredded and used as a filling for siopao, a meat-stuffed steamed bun. It’s also good with rice and a fried egg or on a regular or steamed bun. It’s best served with siopao sauce. Continue reading →
It’s a new year, and I have a new job – so I and my new Crock Pot (a Christmas gift from a lovely family in Edmonton) are going to be very good friends, methinks. But why stop at stews? One of the very first meals I made in my new appliance is a satisfying Vietnamese soup that’s perfect for the cold winter months. Our family loves an iconic Vietnamese soup: Pho. It is gradually gaining momentum as a mainstream meal in Edmonton, and the key components are tender meat, rice noodles, bean sprouts, fragrant herbs and, most importantly, an intensely aromatic broth. The secret to this version is to char the ginger and onion before slow-cooking. Continue reading →
Kare Kare is a distinctly Filipino stew that is flavoured and thickened with peanuts. Pronounced “ka-reh ka-reh”, it is thought to have its roots in south east Asian curries. Its combination of flavour and texture is deliciously unusual to the North American palate. I developed this recipe because I needed a way to make this stew with commonly available ingredients. I believe it’s true to the original taste, with a few simplifications for time’s sake (e.g., I decided to use peanut butter rather than a combination of ground peanuts and rice, as well as achuete powder instead of squeezing out annatto seeds in water). Also, I’m not usually a fan of slow cookers, but I didn’t have time to stand over a pot of simmering stew for a few hours. So voila! Here is a version of Kare Kare that can be mostly made in a slow cooker and then finished off on the stove. Enjoy with rice and bagoong (fermented shrimp paste) on the side! Continue reading →