VH sauces are a great shortcut for all the busy cooks out there. Just open a jar and marinate your chosen meat overnight and it's ready to cook for dinner the next day. No frills and almost no prep time! But tonight, I wanted to do something from scratch that I normally use VH sauces with. I'll be basing my recipe on the one below:

Ingredients

  • 3/4 cup brown sugar, packed
  • 2 tbls. corn starch 
  • 3/4 cup water
  • 3 tbls. soy sauce
  • 1 tbls. honey
  • 2 cloves of garlic, crushed or 2 tbls. garlic powder 

How to make it

  • Combine sugar with corn starch, and garlic powder if using it.
  • Add water, soya sauce, honey and fresh garlic, if using fresh.
  • Bring to a boil stirring constantly.
  • Pour sauce over your cooked meat and serve immediately or keep warm in low heat oven.

Although instead of making just the sauce, I won't cook it on a stove top but just mix all the ingredients and use it to marinate the pork spare ribs. Then, I can opt to bake it along with the sauce and basting every 20 minutes or so, or cook on the stove top, first sauteing the garlic then adding the spare ribs to brown and letting it simmer in the marinade for a bit more to get it all tender. Before serving, a drizzling of honey should keep everything nice and moist (especially if after baking).

We haven't had a pasta dinner in a couple weeks so to mix things up, I decided to forgo the Chinese fare I was going to dish out and instead go for an Italian meal. Big problem was that I didn't have the usual ground beef/pork or chicken breasts on hand. I, however, did have some knackwurst slowly getting freezer burn. I don't particularly like wasting food and to prevent its sorry freezer burn from getting the better of the both of us, I figure it'll have to do as a replacement for whatever meat I usually have in my pasta dishes. Mind you I haven't actually tried to cook with this particular kind of sausage before, but it has a mild taste to it and I think it'll go well with some herbs and tomatoes. I found this recipe that I'll be basing our dinner on, but with a lot of substitutions with what I have in my cupboards and meager spice rack.

  •       Ingredients:
  •  
  •         2 1/2 pounds Italian sweet sausages, casings removed, crumbled
  •         3 tablespoons olive oil
  •         1 1/2 pounds mushrooms, thickly sliced
  •         3 cups chopped onions
  •         1 1/2 cups chopped fresh basil
  •         1/4 cup chopped fresh oregano
  •         6 large garlic cloves, chopped
  •         1 cup dry white wine
  •         5 cups canned crushed tomatoes with added puree
  •         2 cups diced tomatoes (about 4 medium-large tomatoes)
  •         2 tablespoons (1/4 stick) butter
  •         1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
  •         1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

taken from: http://www.epicurious.com/recipes/food/views/Pasta-with-Sausage-Tomatoes-and-Mushrooms-106961#ixzz1Awpk5UDA
The weather keeps becoming colder and colder as winter progresses. More and more, I'm pressed to look for comfort food that'll make staying indoors not entirely a bad thing. I have actually yet to do this recipe as I have yet to get some cloves and star anise (my temporary sorry excuse for a spice rack only has cinnamon out of all four spices listed!), as well as the dried bean curd puffs. The photos this came with looked so good and the blend of spices just seemed too good to pass up on. I plan to do my version in a slow cooker but until then, I'll let you know how it goes.

Ingredients:

300gm Pork belly, cut into chunks
10 pcs canned button mushroom, halved
5 pcs Dried bean curd puffs (tau pok), halved
2 nos Cinnamon, rinsed
2 nos Star Anise, rinsed
3 nos Cloves, rinsed
1 tbsp Black peppercorn, rinsed
5 cloves roasted garlic (retain skin), rinsed & bruised
2 nos Shallots, sliced
approx; 600ml Water

Seasonings:
2 tbsp Shao Xing Chinese rice wine
1/2 cup Light Soya Sauce (adjust according to taste)
1 tbsp Thick Soya Sauce

Methods:
1. Blanch pork belly with hot boiled water. Drained and set aside.
2. Heat up 3 tbsp oil, sautee garlic & shallots till fragrant.
3. Add in cinnamon, star anise & cloves. Sautee for 2 mins.
4. Add in water, bring to boil. Add in black peppercorn.
5. Add in pork belly, mushrooms & bean curd puffs. Bring to the boil & simmer for 5 mins.
6. Add in seasonings except thick soya sauce. Simmer in low fire for about 20 - 30 mins or untill pork belly is soft & tender.
7. Water should have reduced to half & gravy turns thick. Add thick soya sauce, mix well.
8. Dish up. Serve with hot steamed rice.

Note:
• Adjust the water for simmering accordingly. The water should be enough to cover all the ingredients.
• Adjust the seasonings according to your taste.

taken from:
http://bits-of-taste.blogspot.com/2010/07/braised-pork-belly-with-spices.html
I love to cook. I have been involved in the kitchen for as long as I can remember. My mom, who herself had a love affair with the process of creating wonderful food, initiated me into the cooking world. It started out with measuring ingredients for her. I was probably five or six. Then, I was designated to preparation so I knew how to cut, slice, peel and chop. Next, I got the chance to saute the garlic and onions whilst atop a chair as I was too small to see what was going on inside the pan. Then, I was taught to do meal plans and actually serve dinner to my family of six that felt more like eight with my two brothers who can eat far more than one serving each. I was thirteen then.

Now, thirteen more years later, I'm cooking for my own family and enjoying every minute of it. It helps that my husband is a certified foodie, but not the picky kind. He'll eat pretty much anything you serve him, even the not so good ones though he is quick to tell what he doesn't like about it and how it can be improved. So I find myself wanting to widen my cooking horizon and actually incorporate more recipes and cooking styles into our everyday menu. I have the time to enjoy the process and to try different things.

I have, thus, decided to rearrange this blog as I have rearranged my life in the past year.

In lieu of websites shutting down or recipe books getting misplaced, I realized that the best way to store my recipes would be on my own blog. I have made several blogs and left them on the wayside as the years have gone by, but this one could very well be the one that'll last the longest. We'll see.
Today was a bust. lol Nothing much really happened but I guess it's the little, ordinary things you notice that makes a day pretty extraordinary.

So I wake up at 10 (lol, I was up late watching NUMB3RS to unwind after work) and I'm pretty surprised that the sun didn't wake me earlier. More surprised still that it's not in my eyes. I don't make much of it tho, so I go on to make breakfast and lunch (yes, it's faster and easier to cook both in one go. :P). Just when I'm getting ready for work, I hazard a look out the window. And OMG. It snowed. A LOT. In April. @_@ It was a winter storm, too! Seems we hit a record high of 24cm of snow in 6 hours. WOW. But it wasn't freezing because it was nice spring weather, so it was the perfect day for a snowball fight! But I had no one to play with.. so yeah. What a waste.

Kept snowing too, all thru work. It was sooooo pretty out, like being in a snowglobe. And it was nice too, because it wasn't a bad kind of cold out. It was really nice, just a tad too windy for my tastes. I was so giddy, too, that my co-workers thought it was funny. Haha, I don't think they've ever seen anyone so excited about snow. :P

So yeah, the weather was fantastic. Too bad it stopped snowing by the time I got home. *sigh* They say it just might have been the last snow fall of the season. But it's still Calgary so anything weather-wise is possible. :P

The regulars now know me. So when they come up to order, they usually make small talk now. Nice old ladies talking about their cats or their grandchildren coming to visit. Or the random teenager making comments about the weather. I felt bad for this one old guy, tho. Apparently he was to fly to Victoria today, but was stranded because of the snow (1/3 of the flights were cancelled today). He was going there to see his newborn grandchild. So now he has to wait a bit longer to see her. He was all so excited, too. But yeah, it happens.

Strangers in these parts can be so nice, I've noticed. Later today, a couple were lost and asked us for directions. They saw they've driven all the way from Saskatoon and were trying to get on Highway 1 and go SW of Calgary. Unfortunately, they made a wrong turn and ended up in NW. A lady buys some coffee and overhears my supervisors trying to made heads and tails of a map to help the old couple get on the right road. They need to take 14th Street but my supervisors were still trying to figure out the best route to keep them from getting lost again. The lady says she's on her way to Hidden Valley and will pass thru 14th Street but will be going a different direction from there. She offers to lead the lost couple to 14 Street and they are very much grateful. It still never ceases to amaze me, this kindness of strangers. When you're around people like these, it's not hard at all to find God amidst you.
So I figured, since there really isn't much to talk about regarding my oh-so exciting life here (haha, note the tone of sarcasm), I'd just write about whatever comes to mind at the moment. And well, there's been something that's been bugging me a bit lately. I just discovered I just might be racist, too.

Here's the thing: Calgary is a pretty diverse city. We've got immigrants from all over, tourists, refugees... you name it, we've got it. The East Indian minority is more like a majority in some areas, particularly in the NE. The ever-present Chinatown can easily rival our own Binondo. Mexicans and Italians are very noticeable because of their loud conversation and accents. I could go on and on, but I think you've gotten the picture.

So where does the racism come in? Hang on a sec, I'll get there soon enough.

Now, with all of these different people from all over come a whole lot of different cultures, beliefs and values. So everyone's different. No big deal there. At least not until coexistence between totally different beliefs come head to head. Or when people decide to do what the Romans do when in Rome.

I find it amusing how the Filipinos who grew up here are either ashamed of their background and adamantly insist that they are nothing but Canadian (despite looking 100% Filipino that no amount of makeup can conceal such a flat nose), or really proud of their heritage to a point that would put Filipinos in the Philippines to shame. But here's the thing: being proud of your heritage is one thing. Being rude/insensitive and just downright unethical is another. I work in an environment with mostly Filipinos. But the thing is, they're not your top of the mill kind. These are people who had to leave home and their families to find a better means of earning money elsewhere. While I have a newfound respect for OFWs and the sacrifice that they do make, I now understand better why the uneducated foreigner might think lowly of us, Filipinos, if these are the kind of people he is exposed to.

Let's face it, when Filipinos congregate, they tend to speak in Tagalog (or Filipino). The people I work with do exactly that. But here's the problem: we also have other people working with us. And I feel for the other people because they are easily left out of any conversation. Not only that, it makes the workplace awkward. Common sense and proper etiquette dictates that in such a diverse workplace, you are to speak the common language to all. Everyone is reminded of this at least once a week. Pero ang mga Pilipino, makulit. Parang hindi marunong umintindi.

Here's another thing: they try to teach the other people at work Filipino customs/songs/words. That's a great thing, right? Guess again. What they teach are the stuff you learn on the streets. Turuan ba naman yung isang supervisor kumanta ng Basketbol by the Viva Hot Babes (including all explanations of the double meanings and whathaveyous).

And remember all the stuff you learned in gradeschool about the negative traits of the Filipino: crab mentality, colonial mentality...? I see it in action everyday. When one was promoted, he was thoroughly congratulated. And promptly backstabbed right after. They have this weird deference to anyone who's Caucasian, but you don't see that when they interact with the Africans or the East Indians. I don't say a word of this to them. I am but a silent observer. And what I see is very saddening.

When you realize that these people comprise the bulk of Filipino society, it makes no wonder that our government is so screwed up. We, as a society, are so screwed up. The rich get richer, the poor get poorer. Such a contrast to what I see here, where no matter what your job, if you work hard enough, even a lowly a fastfood worker can enjoy the same things as a successful lawyer. Here, the government is more concerned about proper management of finances and resources, as well as promoting diversity. The police actually do their job and people are in awe of them because they are seen as protectors of the law and not those who make the law whatever it suits them at the time. Healthcare is public and very much accessible regardless of your monetary status. Their problems lie in the lack of healthcare professionals and staff. The same goes for education, where continuing education is a very much promoted these days.

So yeah, I have taken to hanging out with the other people at work, rather than spend the day gossiping and being all googly-eyed at every cute guy who comes around with the Pinoys. I like how I've learned to be straightforward from my Canadian co-workers, Linda and Mitchell. I enjoy my conversations with my Chinese co-workers, Joy and Stella. I have fun learning Spanish from my Mexican co-worker, Karina. It's funny how people apparently think I'm Chinese on the onset because they say I'm too fair to be Filipino. And most are surprised because I talk so well (insert "for a Filipino" here). I am proud of being Filipino and I'm glad to be the exception to challenge people's misconceptions. But I guess I realized I'm a little bit racist to my own race.

And I find it's not just a little bit disturbing.
Here we go.

New blog primarily to keep in touch and updated. Look in every now and then. I will definitely be more active here. ;)