Domestic Goddess

Ouch! I could just imagine the pain...

Help! We would like to order this hot sauce: Rasta Fire Hot Hot Hot Sauce but no company would ship it to us here in South Korea. Anyone willing to buy a couple of bottles for me and then ship it to my addy? I'll gladly sent payment in advance for all the charges (cost+shipping, etc.) Please, it's for a dear friend who is seriously missing the sauce.

Here's some Filipino recipes to try out with that fermented shrimp sauce... Vegetable Pakbet (Stew) INGREDIENTS: 1 tablespoon finely minced garlic 1/2 cup finely chopped onion 2 tablespoons vegetable or corn oil 3/4 pound pork, sliced into 1-inch cubes 5 1/2-inch-thick slices fresh ginger 4 ripe tomatoes, cubed 2 tbsps. fermented shrimp sauce 1/2 cup water 3 medium-size eggplants, cut into 2-inch cubes 2 cups bitter melon, cut into 2-inch lengths (scrape out the soft center and the seeds, then cut into 2-inch-long pieces), zucchini can be substituted 10-ounce package frozen okra 10-ounce package frozen lima beans salt and pepper to taste 1. In a wok, saute garlic and onion in hot oil until onion is transparent. 2. Add pork. Stir and cook for 15 minutes. 3. Add ginger and tomatoes and cook for 10 minutes. 4. Add fermented shrimp paste and stir for 3 minutes. 5. Add water and bring to a boil. 6. Add eggplant, bitter melon, okra and lima beans. Simmer for 15 minutes. 7. Season with salt and pepper if desired. We usually serve this as a side dish to fried fish/pork plus steamed rice. ~~~~~~~~~~~~~~~~~~~~~~~~~ Sauteed Pork with Shrimp Paste INGREDIENTS: 1 cup water 1 tsp. salt 1 bay leaf 2 tablespoons vegetable or corn oil 2 tablespoons finely minced garlic 1/4 cup chopped onion 1/4 cup coarsely chopped tomatoes 1-1/2 pounds boneless pork shoulder or butt, cut into 2-inch cubes 1/ cup water 1/2 teaspoon sugar 4 tablespoons bagoong or shrimp paste (sold in Oriental food stores) 1 In a large skillet boil water, pork and bay leaf. Simmer until all the water evaporates and the pork is tender. Take out the pork out and set aside. 2. Heat oil. Saute the pork until crispy brown and then add garlic, onion and tomatoes cook until the onion and tomatoes are tender. 3. Add shrimp paste and stif for a minute and then add 1/2 cup water and simmer until sauce thickens. Serve hot over steamed rice.

Lunch and DINNER for today was Vegetable soup with ham and tendons... Served with my homemade pork and shrimp dumplings. Look at the porky/shrimpy goodness inside...

Lunch for today was Vegetable soup with ham and tendons... Served with my homemade pork and shrimp dumplings. Look at the porky/shrimpy goodness inside...

Make Philippine "bistik" (Filipino pidgin for "beefsteak"). Marinate steak cuts in some pineapple vinegar, minced garlic and soy sauce. Cut up onions in rings and saute over high heat in a pan. Take out caramelized onions out of the pan, reserve and add butter to the still hot pan. Drain the steaks and fry until half-done. Add the marinade and sauteed onions and simmer for awhile until the steaks are done. Serve over freshly cooked rice. Try to resist having a second serving.

OH. MY. GOD! I love this stuff. I have basically mixed with my Pho soups, stews and steamed dumplings. It adds a spicy-beefy richness to the Pho soup, a delicious after-taste in beef stews and a wonderful tangy-spicy one to steamed/fried dumplings. I'm afraid that this bottle won't last me a week. I'm addicted. Peter - vodka martini? Sounds interesting! But alas, I don't drink.

Jennifer - thank you for sharing/pointing out the recipe for the stove-top Mac&Cheese. I'll stock up on the cheddar next time we head for Seoul. It was truly enjoying to read your blog. And count me in as one of the jealoues ones (love that kitchen and stove!).

In the Philippines, leftover roasted pig is turned into a heavenly stew called "Lechon Paksiw". Lechon Paksiw recipe courtesy of MarketManila blog

Hmmmm Pork Confit! I have about 2 lbs. of lard in the fridge. I might take a stab at this during the week. Eldest son raved about the carnitas and I think this will bowl him over, too.

Can you share your stovetop mac&cheese recipe? My boys absolutely adore this dish and I profess to have only fix it from a box. I would love to learn how to fix it from scratch.

Domestic Goddess - looks great! I have visited Marlboro Man many times and love the pictures and blog! However - your sandwhichs look sooo different!?!? Not as saucey perhaps and a diff type of meat it appears (cut and preparation). Did you tweak some of the details in the ingredients and or cooking method? Just curious if your recipe for this is a lil different than the original. Thanks! ← LindsayAnn - I was fortunate to get really tender steak slices. The only tweaking I made was to cut the beef thickly than the recipe and to double the onions (Hubby and eldest son are sauteed onion freaks). The sauce got soaked up on the underbelly of the sandwich. Oh backed off on the Tabasco too since I'm the only one who likes it in this household.

Mine would be korean japchae dumplings. Fried and dipped with soysauce and vinegar - heaven!

RJoe - those look like the passion fruit that we get in the Philippines! I would say so myself.

Domestic Hubby fired up the grill and boy did he grill! He fixed Pork Barbeque slabs with his secret marinade dip The meat was tender and that fat was crispy and crackly.... He also grilled some steak and fixed french fries.... And in a burst of creativity and imagination, he grilled his homemade breakfast sausage and they were to die for. I fixed barbeque rice.... Not pictured were the baked potatoes for the kids and grilled Asian eggplant with shrimp paste salad for me. Littlest son piped up "It smells like heaven!" while DH was grilling out in the veranda.

170. Jack Nicholson film: The Strawberry Alarm Clock doing "Rainy Day Mushroom Pillow" Psych-Out

Rona, I used about 2 cups and a half of powdered sugar. I added some more when the liquid was too watery. I guess you just tweak it until the mixture turns thick but pourable.

Peter, I'd like to see some panda butts. LOL

Whoops! Double post!

I missed out on Spain and England.

Peter, here's a pic to show your wife. Popcorn cannon truck in action... You see the black wire mesh basket at the end of the truck? That's where the exploded kernels fall after the cannon explodes. The aftermath after an explosion... You can see a tendril of smoke curling at the back of the truck.

After all the pics of Marlboro Man's favorite sandwich, I succumbed and made it for dinner tonight... You should have heard the man noises hubby made when he was eating it.

Take the Dining Around the World quiz I got 9 out of the 11.

Me, too! My pie crust always have a patch or two on them... Thank God, the filling covers it all up. Now, those cherry pie pics are making hungry homesick for his Mom's. If I can only find cherries in Korea this time of the season.

Afro truck!!!! I so wanna ride that truck!