Domestic Goddess

This was my first time to make Christmas cookies. It was like a catharsis on my end as our puppy just recently died. So I decided on the day of election here in Korea, me and my son were going to bake cookies. Here's what we made: Plain Shortbread cookies Shortbread cookies with colored sugar M&Ms Shortbread cookies Shortbread kisses And Gingerbread cookies

I would suggest Filipino leche flan. A dozen+1 egg yolks, a cup of condensed milk, lemon rind, a drop or two of vanilla, mixed, strained and poured into a little leche flan pan called llanera that have been lined with caramelized sugar.. Steamed covered for 30 minutes and lift up the foil topped llanera and enjoy the most creamiest flan you've ever tasted. I have tried to make this but as of now only my mother and my brother has succeeded in making creamy decadent leche flans. My hubby goes crazy over them.

Sigh, I just wish this product hit the Korean supermarkets soon. Vacuum sealers here go for $100 and more.

A day before my period and our beloved puppy died. To console me, I ate several slices of pizza and followed it with Kare-Kare stew (Peanut Stew) with sauteed shrimp fry topped on rice.

Like Sheena, I just eat them right out of the can. I think of it as a chewy, tasty TV snack.

Thank you for bringing me my first smile today. Our puppy Peanut passed away today and your last picture with Beppo reminded me how much loving Peanut had during his last days. Maraming salamat and more blogs from both of you in the near future.

Hpw about Pineapple Upside-down Cake?

We need a happy dance smiley!! I am doing it right here in my chair in Richmond, VA wishing I was in France!!! This is like a novel you wish would never, ever end! Thank you so much, ladies for your generosity! Kim ← I am snoopy dancing with joy (head thrown back, eyes closed and arms outstretched whirling in happiness).

Hmmm. I thought it was ee-vee-oh-oh...

Oh Katie, I do so know how that feels.... Right now, sushi marinated liberally with soy sauce is satisfying the cravings... for the moment. But, I'll be having what your having because your list of food munchies sounds so goood!

I know this may be OT but this is the recipe for Pork Humba... (which is also good paired with atsara) Pork Humba 1 Pork leg (complete with knuckles) or 1 kilo pork belly cut in chunks 1 whole garlic head, minced, 3 pcs star anise, 10 oz. banana blossoms (about a dozen pieces) 1 tsp whole peppercorns 1/4 tsp ground black pepper 5 bay leaves 1/2 cup dark soy sauce 1/4 cup of white vinegar 1/2 cup brown sugar 1 1/2 cups water 1 tsp MSG 3 Tbs Rice wine or chinese wine (optional) 6 peeled, hard-boiled eggs 1. Have the butcher slice the pork leg into 1 1/2 inch round slices and halve the knuckles. If you're using pork belly or any other kind of pork meat (just make sure it is fatty), cut into 2X2 inches chunks. 2. Boil the pork meat first for 15 mins. then throw the water. 3. Add all the ingredients in a clean pot and simmer until the meat is soft and tender. Add more water if it looks like it is drying up. Don't add too much water and make sure the sauce is thick not soupy. 3. Add the hard-boiled eggs at the end and make sure the sauce coats everything. Served with fresh, hot rice.

Fugu - I didn't know you wanted the humba recipe. Lemme search my files for it. Here is my great-uncles Pickled Egg and Pearl Onions Achara Achara (Pickled Quail Eggs and Pearl Onions) INGREDIENTS: 1-1/2 cups cooked quail eggs, peeled 1/4 cup thinly sliced carrot disks 12 pearl onions, peeled 1/2 cup vinegar 1/2 cup sugar 1/2 tsp. Salt 1/8 tsp. Black ground pepper 1 tsp. Finely chopped fresh ginger Mix eggs, carrots and onions in a deep glass bowl. Set aside. Boil the vinegar, sugar, ginger, salt and pepper uncovered in a cooking pan for 2 - 4 minutes. Pour the eggs/onions mixture over cover for 5 - 8 minutes, then remove from the pan to a glass bowl. Let it cool, transfer into clear, sterilized bottles and then refrigerate. After a week or so, your atsara is ready to be eaten. Humba recipe coming up.

Rona, you got it right. For longagobies returning to the Philippines, we are called "Balikbayans" which literally means Back-to-country.

That looks so yummy, is the apple eggplant raw or cooked beforehand?

You are right Fugu, atsara (Filipino word for picked vegetable relish) is usually served with fried/grilled meats such as pork, fish or chicken. It is a traditional sidedish in a lot of restaurants serving grilled items. I don't particularly like it as most of the restaurant version are too sweet for my liking. I do like our pickled quail and pearl onions atsara.

I belong to the "LOVE" fruitcake crowd. I love it thinly slice with a cup or Earl Grey tea. Unfortunately, it is hard for me to source a lot of the ingredients needed for fruitcake here in Korea (well, my part of Korea that is).

Sony - you and my Mom share the same name. My technique in frying the oysters (for the Po Boy) is to prepare in 3 seperate shallow bowls - beaten egg, spiced flour and cornmeal. Dredge the oyster in egg, then flour, then egg and then cornmeal. Drop in hot oil (I use corn oil) and fry until golden brown. The result is plump juicy oyster with crispy coating.

Hiroyuki, I think they do (eat abalone). So far I've seen them (koreans) add it to jook/congee here, grill it over fire and then cut it slices and even broiled. I'm afraid to buy it since I don't know how to prepare/season it.

Hiroyuki - thanks for pointing out to me how to reheat sushi. I too, dislike cold sushi. Next time, I'll take off the neta and reheat the rice in the microwave, put back the neta on top of the rice and enjoy my heated sushi.

Fugu - that's how my family would do it too. My mom would have the maids scrub the oysters clean then heat up a huge pot of water to boil and quickly blanch the oysters in it. It does open up the oysters a little and then the shucked oysters would be dipped in a vinegar with chopped onions dip. My favorite oyster recipe is the Oyster Po Boy Sandwich. I've tried the oyster omelet and the oyster pajeon (korean scallion pancake with oysters). I still love my Po Boy.

Peter, Sheena - I have been hearing a lot of the "Imo" and "Oni"-calling here in Korea. Not only in the restaurants but also in workplaces and business like supermarkets, hotels, etc. Adjima-calling is reserved usually for pushy, big(as in not thin), older women with their short curly hairdo. LOL I hardly hear "agassi" anymore for unmarried women but I do hear a lot of "adjazi" for calling men.

Here it is less than 50 c. The McD cone that is.

Edited: because my post hiccuped.

I find frozen and fresh abalone in my local supermarkets. I have no idea how to prepare it.

Cenedra - it was not really that hard. The hard part I guess was soaking the rice overnight, and then steaming it. Oh and also cooking the Chinese roast pork. I had to cook mine since I can't buy it readily here in Korea. The chinese sausages were sent to me by my Mom. Teepee - and it tastes like the real thing! I've always ordered Joong back in Manila in the old chinese restaurants in Binondo. Now I know how to make my own.