Domestic Goddess

This thread makes me think of our own peanut stew in the Philippines - Kare kare. We don't put any spices in it like cumin, chilis, thyme, etc. nor tomato sauce. The veggies in kare-kare usually include banana heart, long string beans, eggplants and bok choy. For a detailed recipe, I am linking a fellow Filipino food blogger - Kare Kare

Chef Carey - I almost fell out of my chair reading your crawfish roundoff. Thank you for livening up my evening. I actually felt sad reading about Sol's demise.

Ha ha ha ha Love that picture of Sojuman! Cute shorts! I think that San soju is one of the best selling brands here in Korea.

Donbert, we had slow-roasted pork butt for supper tonight. It looked as scrumptious as your Pork Ssam. Never thought of serving pork like that.

Sheetz - your pork shoulder has left me speechless... Can I have a chunk please? rarerollingobject - Bravo for taking such a daunting task! I am drooling back here. They don't look crowded, they look just enough for me. LOL

Nakji - I'd love to see the picture of SojuMan. If there was a way to send soju in the mail, I'll send some to you.

Haw flakes are also a favorite snack in the Philippines. We would play pretend mass and use the haw flakes as communion hosts. Talk about being sacrilegious Catholics.

UnConundrum - can I ask for your recipe in cups/tsp measurements for your no-knead foccacia? I am a beginner in baking breads and also have atrocious math skills. That is, if you have a converted recipe for it. Thank you in advance.

I, too, enjoy hearty slabs of ribs. I also like my steaks humungous, fatty and rare.

Today, I made scrambled eggs with spinach. It was sauteed with chopped white onions and it was soo good. I found the recipe on my yahoo site for low-fat recipes.

That first picture is worthy enough to be hanged in an art display. Such beautiful still life arrangement!

Thank you for sharing. My little one ooh'ed abd aah'ed over your pictures. They are truly delightful.

Slices of green mangoes with sauteed shrimp paste Green mangoes dipped in soy-sauce/vinegar chili dip Slices of turnip slathered with sauteed shrimp paste

Cerviche, which is kinilaw in the Philippines can be made out of fresh tuna or big anchovies together with calamansi. I would say Calamansi

Now, I am really have a hankering for puttanesca spaghetti. Wih lotsa anchovies and black olives! Time to break out my acnhovy fillet can in the cupboard.

Another wonderful reading. Thanks ChefC! I really enjoyed that.

Peony - we have that same soup in the Philippines, too. My mom would add cubed kidneys along with the liver for the miswas soup. The soup is served hot with freshly chopped chinese celery (kinchay). It's a great warming soup for those windy, rainy days.

A true party favorite - Pigs in a Blanket!

Dejah - if the korean noodles package contain brown, stiff noodles, that's made with potato flour. That would be the one to use. I do admit, I have never tried making jap chae with sweet potato flour. Why don't you try it and give us the results?

I love oysters. It's oyster season right now in Korea Yey! I love your oyster pics and tour. Keem em coming! LIke what you said, those oysters in the basket are making me drool....

Be careful when you dip the paddle in soup and then use it to scoop the rice. The leftover rice should be refrigerated immediately since the soup contamination on the rice in the pot would hasten spoiling. Esecially in humid countries like mine - Philippines.

Oatmeal is great for Chocolate Oatmeal cookies that contain FLOUR. All-purpose flour

For you Dejah: Jap Chae 1 pack dang myun(Korean starch noodle), soaked in hot water for 30 minutes, drained 1 medium onion, thin sliced 1/2 carrot, thinly julienne 1 bunch spinach, washed and blanched, cut into 3 inches 10 oz thinly sliced beef 5 green onions, cut in a bias 7 shiitake mushrooms, rehydrated, thin sliced Beef marinade : 1 tbsp soy sauce 1 tbsp sugar 1 tsp sesame oil 1 tsp minced garlic, 1/4 tsp pepper + 1/2 tsp sesame seeds Shiitake mushroom marinade : 1/2 tsp soy sauce 1 tsp sugar 1 tsp sesame oil Noodle seasoning : 1 and 1/2 cup water 1/4 cup sugar 2 tbsp soy sauce 4 tbsp vegetable oil *oil to saute (pref. canola or corn oil) salt and pepper 2 tbsp sesame seeds 1. In two small bowls, marinade the beef (with its marinade ingredients) and in the other bowl softened the dried mushrooms in some warm water. 2. In a non stick pan, add about a tbsp. vegetable oil and saute vegetables seperately. I would suggest onion - green onions - carrot - shiitake mushrooms. All ingredients have to be cooked separately. To use the same pan, start with light color vegetable. The vegetables don't have to get any color, they just need to be softened. When finished sauteing the veggies they can be moved to a big bowl (all together) to cool a little bit. 3. Add a little more oil in the pan and saute the beef with its marinade until the beef is fully cooked and has absorbed the marinade. When cooked, add to the big bowl of veggies. 4. Turn the heat on medium and add dang myon (noodle) seasoning. Pour in dang myon noodles. Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water. In about 10-15 minutes they start to stick together. From this point, stir constantly until the noodle gets soft and translucent. 5. Take off from the heat, let cool for a while. If needed cut the length. 6. Add the vegetables and beef on top of the noodles and stir to mix everything well into the noodles. Sprinkle sesame seeds on top, and salt and pepper to taste.

Melkor, I just swooned over the ravioli recipe that you just shared. Thank you so much for sharing but I am afraid that I will have to hold off in fixing them today. I am nursing a bad cough/cold and have started the chills again. Heading back to bed and hoping to dream about eating your raviolis. Maraming salamat again.

Melkor, can you share your ravioli recipe pls? I think I am craving for them now.