Buttered Spareribs Stew

Slow cooking makes sure you get the maximum taste of your meat. Flavors become richer, concentrated and harmoniously blended. This stew is a favorite in my Mom’s crib.  She usually uses babyback ribs but I kinda thought spareribs would be as good and was I right!

Best eaten with steamed rice, I guarantee you 50 burps after you eat this!

Buttered Spareribs Stew

1  kilo pork spareribs, chopped into cubes

5 medium-sized tomatoes

2 heads of garlic

1 oinion, sliced

1 cup green peas

3/4 cup butter (reserve half for final flavoring)

1 tsp soy sauce

canola oil

1 tsp cayenne pepper

salt and pepper to taste

water

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Season pork with salt and pepper.

Saute onion, garlic, tomatoes, soy sauce and half the butter. Add Pork and cover with water. Set in low-medium heat and bring to a boil until meat is done or you may add water until desired tenderness is achieved (about 1 cup only everytime needed).

When sauce has been reduced to half:

Add green peas, cayenne pepper, 1/2 cup canola oil and the remaining half of the butter about 15 minutes before turning off the heat. Serve hot.

Turkey Breast Fillet With Blueberry Preserves And Herbed Cheese Sandwich

It was in 1863 when Thanksgiving was declared a national holiday in the United States. The Americans then started to use turkey as their dish centerpiece for Thanksgiving. The focal dish that it has become, its popularity in America and Europe has been immeasurable since.

The rich, juicy and taste -loaded leftover turkey breasts were sitting on the ref when I decided to make it into a sandwich. I thought a see-saw of flavors, salty and sweet would be perfect to go with the turkey.

So, here was how I did it.

To make it you will need:

500 grams tukey breast fillet leftover

4 slices of herbed or smokey dutch cheese (or any cheese you want)

3/4 cup bluberry chunky preserves

4 slices of bread

parsley for garnishing

Assemble the ingredients on top of a slice of bread. The blueberry preserves then about 250 gms of turkey breasts for each sandwich and cheese. Cover with another slice. You may heat sandwich if you wish.

Top with a sprig of parsley for garnishing.

Happy Thanksgiving!

Recipe: Summer mango-Philly maki rolls | ABS-CBN News | Latest Philippine Headlines, Breaking News, Video, Analysis, Features

Recipe: Summer mango-Philly maki rolls | ABS-CBN News | Latest Philippine Headlines, Breaking News, Video, Analysis, Features.

Classic Puttanesca

Twirling the puttanesca onto my fork, I was reminded of my date nights with hubby, Jake, when we  used to troop over to our favorite Italian resto, Cosa Nostra in Malate when it was still abuzz with the gimmick peeps.

We would order  plates of light-coated pasta that were peppered with sauces that tasted fresh, light and very Italian. The ingredients they used were nothing but top quality, authentic and flavor loaded. Am totally clueless now, though, how they are today, 10:29 PM of November 16, 2010!

Fast forward to today, I decided to dish out some puttanesca to go with the chardonnay that begged to team up with the pasta. Awesome, I knew we were in for a great dining chitchat with the yummy food at the backdrop.

Just a sidebar– puttanesca is always best with mashed anchovies. It binds the flavors together and defines its flagship taste. Easy to make and delightful to eat!

Puttanesca

1/4 kilo spaghetti noodles

1 can Del Monte tomato sauce (petite cut)

3/4 cup olive oil

1 head of garlic, minced

3 pcs anchovy fillets, mashed

1/2 cup black olives, sliced

1/2 cup capers

1/2 tsps chilli flakes

1/2 cup grated parmesan or romano cheese

salt and pepper to taste

1 tbsp chopped parsley for garnishing

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Cook spaghetti according to package directions. Drain and set aside.

In a skillet, saute garlic, anchovies, capers, chilli flakes and olives. Add tomato sauce. Simmer for about ten minutes.

Toss in cooked spaghetti and  sprinkle with cheese. Top with chopped parsley for garnishing.

Korean Noodles With Pork And Mushrooms

Lately, I have been drawn to Korean grocery stores for their cooking must haves. My penchant for anything Korean was ignited once again after my friend and I trooped over to Ye Dang very recently to sample the most talked about Korean restaurant in the metro.

Cruising the aisles of my newly found favorite Korean grocery somewhere in QC, I saw a huge pack of glass noodles that I would make into some spicy noodle dish. A toss up of noodles, shiitake mushrooms, diced pork and coated with hoisin, pork broth and sesame oil, this dish was the welcome nightcap I looked forward to after a long day.

The dish may appear to have a close semblance with another favorite Korean dish, the chap chae. However, this one  didn’t include spinach, beef and soy sauce in its list of ingredients.

Spicy Noodles With Pork And Mushrooms

1/2 kilo glass noodles

5 pcs fresh shiitake mushrooms, sliced

3/4 cup hoisin sauce

3 tbsps brown sugar

3 slices of pork spare ribs

1 cup cabbage, finely chopped

5 cloves of garlic, minced

1 white onion, minced

2 tsps chili flakes

salt and pepper to taste

sesame oil

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Season pork with salt and pepper. Boil until pork becomes tender (keep the broth!). Slice and discard the bones. Set aside.

In a skillet, saute onion and garlic. Add mushrooms, cabbage and pork. Stir in hoisin sauce ang sugar. Season with salt and pepper.

Pour about 4 cups of the pork broth and bring to a boil.

Add glass noodles and reduce heat  to a medium simmer.

Cook until noodles are tender and soupiness is gone. Add chili flakes. Serve hot.