Domestic Goddess

My Dad loves pork tails in our sinigang soup (Filipino savoury sour soup). He likes to nibble on the fat and little meat that is on the bone.

Hey, they have that here in Korea. Lemme ask my friends how they would prepare this at home.

Note to self: don't browse this thread during the wee hours of the morning. (stomach growls in response)

Pan - I would gather those are the large intestines and stomach parts. I guess we'll have Docsconz confirm it.

Like a a book that I can't put down, this was an engrossing read. I can't wait to read more. This book is on my must-get book list for this year.

Docsconz - that market looks like a typical Filipino meat market. Complete with the hearts hung on hooks, intestines splayed out on the table and various decapitated heads leering at you. LOL

Maggi seasoning would be mine ... and um, fish sauce too.

So my stupid one today is: I had cooked some sausage in a cast-iron pan the other day, on my heating stove (it's a cookstove type). The fat had congealed and as my hot water wasn't ready yet I just put the pan on the stove to warm it, to make it easier to wash. As I was sitting here engrossed in Dometic Goddes' Korean foodblog I became vaguely aware of a smoky smell, but what really made me aware of it was a sudden flash of light as it ignited. Luckily there wasn't really anything handy around to burn, as I didn't have a potholder near me (hehe I've grabbed hot-from-the-oven cast iron pans enough times not to fall for that one!); I had to run to the kitchen to grab a towel and a metal tray to cover the pan. No harm done in the end but nothing like a grease fire in your living room to get the old adrenaline rushing. Sorry, no pictures this time. ← I take no responsibility for that.

Oh boy, Greek cooking! Now I am excited!

I FOUND IT! I FOUND IT! I found it in a used/secondhand/nearly new bookstoe in Seoul called "What the Book?". And it is on sale! From $40 to $34! I'm reserving it right now! *doing happy dance*

Good news for you, Doddie.. I saw the book available in Fully Booked (well, it's on their website). ← Unfortunately Lumiere, I/we don't have a credit card so I can't order overseas or online for that matter. I am still crossing my fingers that the book might be in Bandi&Luni's (largest foreign [read: English] bookstore in Seoul). I am quite certain the book is available now in Manila.

Docsconz, Like what Spongebob would say "I'm ready! I'm ready! I'm ready!"

HI Dorie! I see you in here. I just wanna say that after reading this entire thread, I swore to buy a copy of your book if I find it here in Korea. If not, I'll maybe have more luck finding it in the Philippines when I get back there in June.

← It may be a new trend but it sure helps foreigners like me identify and choose what to get. Not unlike here in Korea where I have to get my son to translate what's written on the package.

I'd rather keep the $1,000 and spend it on countless dinners at Cache Dinner Club .... and be Ling's and Hhlodesign's loyal customer.

Being from the Philippines, I would suggest ice-cold San Miguel Pale Pilsen beer to go with your oysters - whether fresh or fried.

Ooooh, I dunno who it is but I bet it is going to be great! I wonder who the next vict, I mean volunteer is? LOL

* Tab and Wonder Bread sandwiches with lettuce and chips. "Who should we nuke first?" War of the Worlds remake with Tom Cruise?

Nishla - can I spend a week with you in the kitchen?

Glennbech, try marinating the chicken breasts with lemon juice, vinegar, lemon zest and ginger slices for about an hour. Grill or broil them afterwards (brushing with chicken fat or oil while grilling) and you'll be rewarded with the juiciest, tastiest chicken breast. Perfect with garlic fried rice.

Sheena - I like the pink, green and white ones in the middle left of this picture. Also the powdered/sesame covered mochi balls with bean paste filling which I featured in my blog.

This has been discussed before. Making mochi from scratch has become rare even in rural areas like mine, but mochi pounding is a popular event at some fairs and festivals. ← This made me realize I have a picture of the mochi pounding taken last early winter when we went to Ilsan City for a holiday.

For tonight I made Coq Au Vin for eldest son (Jai). This is the first time I made it with white wine (always made it with red). The verdict? Two thumbs up and a lot of plate-licking after. Sorry no pictures, maybe I'll post some tomorrow (post-blog hangover blues).

How about a Filipino favorite dipping sauce? 4 tablespoons of white vinegar 2 tablespoons of soy sauce 1 tsp of minced garlic salt and pepper to taste Mix everything well. This dipping sauce is great for crispy fried pork, fried spring rolls (lumpia) and I bet, your cold roasted chicken.

Unfortunately the only sardines I have been exposed to are the tomato-sauced packed in a can ones from the Philippines. Brands would be Ligo, 555, etc. I love the plain ones, my parents love the spicy tomato sauce ones. It's perfect over garlic fried rice during rainy days or as a midnight snack. Also great as a pan de sal sandwich filler.