funny side up

"Bak kut teh  ganyan?  A ng ibig koy lagi kang pagmasdan? Umula't umaraw di pagsasawaan ang iyong katangian. Ang gutom ko'y ibang iba kapag nakahain ka sa mesa."😅 Sing with me now 🎙️🎶  pun intended...😂 Bak Kut Teh. This is one soup that comforts yet awakens your soul at the same time. The zing of peppery, garlicky broth with savory fall-off-the-bones tender pork. It's a dish that I would say most Pinoys love here in SG. It's like a taste of home... reminiscent of pochero and nilagang baboy , though slightly different. 🧄🥩Tools Thermal cooker, or claypot, or any deep enough and thick enough pot that you use for soups and stews Soup cloth Ladle Meat strainer 🥩Ingredients- ribs prep 2L water 750g pork ribs 🧄Ingredients- spice prep 4 bulbs garlic, unpeeled but clean and crushed gently 1/8 cup peppercorn 1 tsp soy sauce 1.8 L water 1 pack Song Fa bak kut teh mix (includes 2 spice packets inside)🧄 🥩 Steps ***Remove the scum from the ribs Boil 2L water. Add...

3 words. NOM NOM NOM. Whether fried or added to the wonton soup, it's definitely nom nom nom. Ingredients 200g (0.44 lbs) pork mince 100g (0.22 lbs) peeled and deveined prawns, roughly chopped (optional) Sayote minced (*meat fillers) 2 tbsp finely chopped spring onion (scallions) 2 tsp light soy sauce 1 tsp sea salt ½ tsp sesame oil 1 tsp cornflour (cornstarch) ¼ tsp ground white pepper Mix gently by hand, then with chopsticks until the consistency is STICKY. Tips:  - If you plan to fry these, put smaller portions in the wrapper.   Since the wrapper is thin, frying time should be short. More fillings will take longer to cook, and by then you'd have burnt the wrappers already. - Meat fillers- when you've got a huge tribe to feed and need to save $$ but still deliver oomph flavor, adding minced chayote on top of your portion of meat can do the trick. Chayote absorbs the flavor of the mix.  Celery is another option to consider.  (But only for non-member...

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

Shakshuka!!! In my kids' world, it may well be the battlecry of the squad of teeny but brave Toy Story soldiers, on the offensive! 🤯  "Oorah!" This time, Alexa tells me that it is derived from an Arabic word meaning "a mixture" or "shaken". Hmm. Fascinating. The "Shake Shack" is how I might loosely translate it 😜, mind map style. This is a dish hailing all the way from North Africa / Middle East.  Its recipe popped up in my YouTube feed months ago. And since then, I've whipped it up in our kitchen maybe 5 times already.  Consistently, it got good reviews from the hungry mouths here in our home :). Personally, I like this dish because (1) it is really easy to make, (2) poached eggs in tomato-ey sauce, hello! what's not to like there, and, (3) the flavor profile is just so interesting and so unlike the usual fare that my family has. So here you go...hope each soulful spoonful  takes you, as it has taken my precious 5, beyond the pande...