Since we moved here to Belgium, I’ve actually spent a good deal of time preparing dinners for family and friends at home. Then over spring and summer, I got so hooked in making soups and pasta dishes.
Go meat! A few meat dishes got my attention that I chose to share the recipes here. I always enjoyed preparing this herbed lamb with crushed potatoes; just placing everything in the oven and you get this luscious lamb dish in half a time. Bangkok’s lemongrass chicken stir-fry recipe was pretty interesting. Quite a lot of prep work but it just takes a couple of minutes of cooking everything together in the wok, then you get a delicious Asian curry dish. Then this chicken adobo with merguez was a happy experiment of sort.
It’s pretty obvious how I like pasta very much, and it’s amongst the dozens of reasons why I was eager to visit Italy. The kind of pasta I enjoyed much as a kid however, is not as the same as the Italian’s.
Pinoy pasta is quite different.
Our version of spaghetti bolognese has the usual ingredients, yet we add some extras like hot dogs, sugar and banana ketchup that all in all, give a bit of sweet taste. My favorite carbonara has a creamy white sauce topped with ham and bacon; a balanced mix of all-purpose cream, cream of mushroom soup and evaporated milk defines it.
I somehow believe that the best cuisines in the world share this highly valued culinary spice. Asian cooking cannot live a day without it. The Spanish and Italians would agree that the more you use this ingredient wonder, the more delightful your dish will be.
Old mother’s trick has credited its ability to avert diseases. Folklores claimed it has ward off vampires. But if you eat too much of it, its distinct pungent aroma keep the people from coming near to you.
Garlic is indispensable in every cooking. Love or hate it? For sure, I love it!
All the while I live here in Europe, I always find it challenging to cook pork adobo. Definitely it’s because pork meats here are lean cuts; either there’s only a thin layer of fat or none at all. Pork bellies in particular, are almost inexistent. And if ever there is, but without much fat that help caramelize the sauce, the adobo meat is less succulent. So most of the time, I cook chicken adobo instead.
It was less likely a deliberate cooking experiment. It just so happened that I had to finish the remaining merguez in the fridge, otherwise it will be thrown away (and we don’t like wasting food). I thought of serving these sausages as appetizers, but then I got a better idea. After pan-grilling the merguez, I threw these in to my simmering chicken adobo.
I find this recipe like a quick version of Thai’s chicken curry. A Bangkok style it is, perhaps it’s a dish expected to be found along the city’s roadsides.
I’ve never been to Thailand yet, but I heard much about its street food – as to how affordable, generously portioned, insanely delicious Bangkok street food is.
If I get a chance to visit Thailand, I will surely navigate Bangkok for its best food alleys. In the meantime, thanks to adorable Asian supermarkets in Belgium, I can satisfy my Thai cravings in the comforts of my home.