Cuatro Cantos

Here is another breakfast dish that will surely brighten up anyone’s day.
Aldrin and I both love dried pusit, we can finish off one 500-gram pack in just one sitting. With sukang may bawang at sili na sawsawan, you just can’t go wrong. I specially love Pinakurat or the hot and spicy Datu Puti Suka.

Fried Dried Pusit

I used dried pusit to jazz up our ordinary sinangag. It’s as easy as 1-2-3, and one of those that you can call 10-minute kitchen wonders, like one of my favorite local cooking shows, QuickFire in CH.11.

Read the recipe after this break…

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It’s been a week since my last post. I have been very busy with house de-cluttering and wrapping gifts for the holidays. We also went to Batangas for the debut of Aldrin’s sister.

Yesterday, we went to the grocery to buy food and other home supplies. While I was there, I decided to cook something special for the night.(yeah, compulsive impulses) I envisioned a plate of cheesy mashed potato, beef steak with warm gravy and for side dish, penne with garlic and bacon bits. And so, that was the menu for last night.

Beef steak with mashed potato and Penne with Garlic and bacon

More of the details after this break…

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Last night, was make or break for me, my hubby had a little tampuhan and I so wanted for him to forgive me already. So I thought of preparing a really special dinner for him using one of his favorite fruits as an ingredient. PINEAPPLE.

So here is my recipe for my Hawaiian Pork Chops.

Hawaiin Pork Chops

Ingredients:

• 1 medium can of pineapple slices, syrup reserved (I prefer Del Monte Pineapple Slices)
• 4 cloves of garlic, chopped
• 1 tbsp of brown sugar
• 2 tbsps of soy sauce
• 1/2 kilo porkchops
• 1 tbsp of cornstarch dissolved in 1/2 cup of water
• 1 tsp of butter
• salt and pepper to taste

Procedure:

1. Combine the syrup, chopped garlic, sugar and soy sauce in a bowl.
2. Season this with salt and pepper.
3. Marinate the pork chops and pineapple in this mixture for about 30 minutes to an hour. Reserve the marinate later for the gravy.
4. Fry the porkchops and pineapple in little oil until the sugar has caramelized to get that BBQ effect.
5. Set the porkchops and pineapple aside.
6. In the same pan, lower the heat and simmer the reserved marinate mixture. This will serve as the gravy.
7. Add a tsp of butter to make the gravy more delicious.
8. Stir in the dissolved cornstarch to thicken the gravy and give a glossy effect.

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Breakfast for me is the most important meal of the day. For my family, its the meal where me, Aldrin and the get the kids get together. Aldrin goes to the office so he eats lunch there and most of the time, the kids are already asleep when he gets home. I take the breakfast meal seriously, I want the kids and of course my husband to really enjoy their breakfast. Aside from preparing meals that are delicious and sure to give boost their energy for the start of the day, I also like the food to be presentable.

Even if the dish is just simple, the presentation makes a lot of difference.

And so, here are some of the breakfast meals that I’ve prepared for my family. The one below was taken this morning. I used a small rounded container to mold the fried rice, topped the luncheon meat with a pineapple ring, the juice of the pineapple will be soaked by the luncheon meat which will also sweeten the usual salty luncheon meat. Then as an accent, I made dots using ketchup. Viola! A masterpiece!

Garlic Fried rice, Luncheon Meat, Sunny side-up egg and pineapple ring

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As promised, here is a picture of the Halloween Graham cake that I made for Sam and Ley’s Halloween party. To make this, just follow the recipe for the Oreo Graham Cake that i previously posted then decorate with chocolate syurp, Oreo cookies and chocolate candies. Use your imagination. For the Christmas holidays, you can use red and green colored candy tapes and chocolate candies to decorate. Enjoy!

Sam and Ley very happy with their Halloween Graham cake

Halloween Graham cake

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