Every year my dad cooks a ham for Thanksgiving and Christmas. Year after year, it’s always the same: baked ham. When I was able to score a bone-in ham for less than $6, I was amped to try cooking the ham a different way.
Colombian empanadas have a delicious pork filling and corn-meal shell. I was recently introduced to these crispy delights by my brother’s girlfriend sister-in-law. They are a bit different than Filipino empanadas, which are baked in a flour based shell.
The secret of really good pork bbq is the moistness of the meat and the taste of the sauce. This was my first attempt at making this dish by myself, and I was really happy with the ease and the flavor it yielded.
My dad gave me this recipe. My brother and I grew up eating spareribs prepared this Chinese way. There are any a few ingredients, but it yields a lot of flavor. It’s slightly salty, but if you eat it with rice it should balance out.
The Basics
Pancit palabok (”pahn-sit pah-la-book”) is a Filipino noodle dish with a creamy sauce layered with textures and flavors. This is a family favorite over the traditional pancit (pancit sotanghon). While this recipe has quite a few steps, it’s totally worth it.
The Basics
- 1 can cream of mushroom
