This is a Bistek recipe (assimilated from Beef Steak), except that i used pork sukiyaki cuts. Calling it Pokstek doesn't sound so appealing, so 'll leave it at Pork Steak. Just like Bistek, this is marinated and cooked in soy sauce and calamansi. I also add some freshly cracked black pepper and a teaspoon of sugar. With the Olympics ongoing, i just added an Olympic twist to this dish.
Tuesday, August 19, 2008
There's this stall in Tiendesitas that sells frozen packs of Milk Fish Spring Rolls, and at 40 pieces for P100, i think that's worth it. Of course, if it didn't taste good, i wouldn't even mention it here. I've been there several times but can't seem to recall the name of the stall. I'll update this once i go there again. If you've ever tried deboning a milk fish, you'd know that this isn't easy to make. At 2.50 a piece, I'd rather buy this.
Tuesday, August 05, 2008
This was supposed to be my first entry for Lasang Pinoy Sundays when it featured soup. This was actually my second soup dish that i cooked, the first one was an experiment that didn't turn out well. So, to be sure, i went with something familiar and delicious. You can hardly go wrong with this since all it requires is sauteing some garlic, ginger and onions then adding the chicken and enough water to cover the chicken. Cover the pan and peel and cut some green papayas lengthwise or slice them 2 inches in length (Seeds discarded). You can have this longer, it's just that i prefer it that way. Wash a generous bunch of chili leaves, and remove them from the stalks. About half an hour later, add the green papayas and let them cook till soft. Season this with salt and pepper or fish sauce if you like. Before serving, add the chili leaves, give it a stir and leave it for about 5 minutes. In our home, we use fish sauce with or without chili peppers or soy sauce as a dipping sauces. Good meal. Good soup.