Domestic Goddess

Cherry tomatoes as in Fresh tomato salad with feta cheese

Pecans (crumbled pecans mixed into the shortbread pastry... mmmmMMMmmm!)

banana coconut banana cake...

Jfilmm- Sorry for not noticing the query in here, you use vegetable oil or corn oil. I have a slab of pork, cut into cubes baking in the oven now. 2 hours from now, I'll be deep-frying these babies into pork cracklings. Aaaah cholesterol heaven.

Hi, here are some recipe links from some of my friends blogs: Crispy Tuna Belly Baked Tuna Belly Grilled Salmon Teriyaki Stir-fried Fish with Black Beans Sweet and Sour Fish

I must say I am really enjoying these Supreme Pastry and Baking Challenges. Half the fun is seeing the suggestions and inputs from others and the other half is seeing the beauty of the inspired creations. Kudos to you all!

Like what KatieLoeb said, great arm chair travelogue. Although my arm chair is really a computer chair, but I am ooh'ing and aah'ing at your wonderful pictures and fabulous descriptions/recipes.

John smith - the link is not working for me.

I truly enjoyed that barrage of cheese production pictures. Love the goofy pic of you! LOL

Peony - I forgot the thinly sliced cabbage! I knew there was an ingredient missing in my recipe. I wouldn't know how long to soak the dried rice stick because I always use the fresh ones. Some of the fresh ones I have been using come hot/warm straight from the mochi producer. I would suggest soaking them for about an hour and see how it goes from there. Hope this helps.

Mark - this can be done ahead of time.That makes it easier for you to do other stuff when you finish warming a whole batch up first.

Divina - it is truly enchanting to read your blog and see your pictures. I love reading all your experiences and seeing all your delightful pictures. Keep on posting, we love evry one of them!

Wendy - I am truly loving your blog and pictures. I'm going on a trip without my passport and it feels like I'm there with you. The only downside is that I cannot taste the glorious food that you posted. Though I have been tempted to lick my computer screen several times.

Here's another recipe for tteokbokgi that is not spicy. It is called soy sauce tteokbokgi. Ingredients: soaked tteokbokgi 1 tbsp oil 1/2 white onion sliced 2-3 shitake mushrooms, sliced 5 vienna sausages or hotdogs, sliced diagonally (you can substitute cooked pork or beef strips) 1 leek, cleaned and sliced into strips 1-2 tbsp garlic 2 tbsp. soy sauce 3-4 tbsp cooking syrup or pancake syrup. Put oil in the pan, turn the heat up to medium and the tteokbokgi and stir-fry for a minute. Add the onions, leeks, sausages and garlic and stir-fry for 2-3 minutes. Add the syrup and soy sauce and stir-fry until the ingredients are covered with the sauce evenly. Serve hot as a snack.

Bill - that's how we would make our banana leaves pliable too for cooking or serving food. And you're right, grilling them over the open flame makes them more fragrant.

Sheena - I don't know why I posted the line to your name. Maybe I unconciously associate your name with any korean product/food. LOL Sorry. Pork rinds are the best! Filipinos are born to love prok rinds. It's just in our blood. Right now I have a 2-ft long x 1-ft wide piggy skin that is waiting to be fried as pork rinds. I can't wait! PS. Peppero haul this year is measly as kids don't have school tomorrow - Nov.11. Hubby only got 2 sticks from his 2 classes and he thinks that's it. I'll know more later.

Sheena - I just discovered the joys of grilled or fried kimchi. I must admit, it does add to the ssam (wrapped bulgogi or samgyeopsal). I too, omit the rice since I can eat the rice with the assorted side dishes (pan chan) or with the complimentary dwenjang jjige soup that comes with the meal. I usually make small ssam packages (tear the lettuce in half and find the tinniest meat and kimchi pieces) that my koreans tease me that I am wrapping up candy. I cannot eat the regular ssam than koreans make, some as as big as my fist and they (my korean friends) have no trouble popping the entire thing in their mouth. LOL They think I am too chicken to make ssam as big as they can. I tell them I don't wanna choke on the good food.

GTO Here's what wiki says about Peppero Pepero is a cookie stick, dipped in chocolate syrup, manufactured by Lotte in Korea. Pepero is the Korean equivalent of the more well-known Japanese chocolate-covered cookie sticks, Pocky. Many Koreans claim that Pepero, which first came out in 1983, was not a copy of Pocky, which was first sold in 1966. As of 2006 it was sold in 6 different flavors: Strawberry-flavored Almond Chocolate Chocolate Pepero 'soft' "Woman in White" and "Man in Black" are slightly more "classy" brands of Pepero, and both have chocolate cookie bits scattered throughout the chocolate dip. I guess it has far less version than Pocky. For info on Peppero Day, click Here Sheena - I will post my hubby's annual haul of peppero gifts from his students on Peppero day. He usually gets a backpack full of different size Peppero and its counterparts.

No problem because we don't drink alcohol and I don't even drink Coca-cola.

Honey-Citrus tea from Jeju island, Korea

Peppero snacks (the original chocolate one). It's gonna be Peppero Day here soon (November 11). I also snack on crunchy persimmon slices. My version of a healthy snack.

Now Carrot you got me hankering for a sunny-side up egg with toast soldiers for dipping. And it's 11:00 pm now!

Chryz - your type of eating is definitely so Korean! If you ever come this way of my part of the world, I'd take you to the best bulgogi place in town - an EAT ALL YOU CAN Bulgogi-Kalbi and Samgyeopsal restaurant.

CarrotTop and Sheena - I would confess of being a plate licker too. Hubby also licks his plate, showing me how much he loved the roast or steak that I made. I sometimes use my fingers to lick off the sauce or egg yolk (like Sheena) and I found my eldest (11-year old) doing the same thing with the adobo sauce. LOL All in the family...

Milady - if you can post the recipe, I'd be very happy,.