pork Tag

In All recipes, Bakery/Pastry, Meat, Seafood

MEXICAN CHORIZO + GARLIC SHRIMP BURGER

“BOYS WILL BE BOYS?”

What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex?

Sibling rivalries? Boys will be boys? I don’t think so… there’s a hole on Dumpling’s neck right now that looks like my ultimate parental failure.

I know, I know, Cesar Millan, that it’s my fault and not theirs. So now allow me to present you this fresh pork chorizo burger with melted manchego cheese with garlic shrimps and paprika mayo, while I run off to to get some really dirty looks from the vets. Enjoy.

04.15.2014

In All recipes, Meat, Vegatables

ANDY WRECKER GREEN CURRY MEATBALLS

Let’s all be honest here. Yes. Including those of us who say we love to cook, and would ferociously defend the legitimacy of home-making Turkish kofta platter, Taiwanese gua bao, or even Italian duck prosciutto, once in a blue moon at least, let’s not kid ourselves. In practicality, the song and dance of travelling to exotic and exhilarating corners of the world through a dialogue in our own kitchen is, most of the time, only romantic in theory. At the end of the day, if you are any lucky, the flaming urge for such adventures mostly gets put out by a take-out menu amidst a stack of its own kind, that quietly settles in a kitchen drawer with can-openers and plumber-contacts. Authentic, or not authentic. Good, or no good. Doesn’t matter.

That’s what normal people do.

12.02.2013

In All recipes, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat

X’MAS MORNING JERK-SPICED PORCHETTA

I recently took a class from Harvard called Science and Cooking. I did it without ever taking an SAT exam or having an IQ above 140, all while wearing my slouchiest PJ and tucked in the comfort of my bed with a can of soda and a tub of gummy bears on the side, and burnt through 5 lectures straight in 1 week… Oh God bless bootleg DVDS. I was once again basted in the youthful hunger of my tender college years when hope was alive and the world was shiny…, as well as the exact reason why… I slept through half of it. Dude, there’s something about the echo? bouncing off the lecture hall?… that’s 10x more potent than sleeping pills on the deepest cellular level and sends me into a baby-state coma. But relax, I still overheard something in between my wee-wee breaks to share with you all.

09.24.2013

In All recipes, Meat, Seafood, Snacks, updated recipe

insights to your shrimp dumplings

There are days, you know, not everyday, but days when I really… hate this. I mean, what is this anyways? A self-published “web-blog” about me making dinner. Talk about being a loving sponge when it comes to self-absorbing not to mention a shameless evasion from unemployment. Oops, did I not mention that? As many more dignified others who might do this as a hobby aside, I on my other sorry hand, just do this. No other self-sustaining professions at day, heck or even a non-profit charity to excuse myself of, it’s a testimony of prolonged immaturity and chronic, explicit laziness, hardly anything to be carved on my tombstone. So yeah, as this self-absorbing continues, sometimes I really hate this.

09.09.2013

In All recipes, Meat, Snacks

Loser double fennel potstickers

Being competitive has never been part of my persona. It isn’t one of the virtues of being a quitter, which I like to use as the reason I was never good at sports and why until this very day, I still cannot technically swim (but I float professionally). It’s not that I’m not into winning but just that I don’t like to be proven losing. I’m a walking cliche. But recently I have been braving the turbulent water for the love of my new favorite website and the recipe contest they throw every two weeks.

04.10.2013

In All recipes, Meat

White Wine Meatball To The Rescue

(繁體) (简体) *UPDATES AVAILABLE

Oh dear. Oh dear. Gather up guys, because do I have a funny story for ya. (Am I gonna tell you how my old layout dumped me on a post-it?)… No, I don’t want to talk about that asshole. (Awww, meatball’s going to tell us how you and him first met!)… NO! This isn’t Hallmark either. If we haven’t been properly introduced, this is more of a place… where my enthusiasm goes to die after too much saturated reality has popped its arteries (see my angry new banner?). But HEY! Back to that story…

01.28.2013

In All recipes, Meat, Noodle/Pasta/Rice, Snacks

Wontons for Him

(简体)（繁體)

There are about a hundred activities that are on my list of things to AVOID at ALL COST in Beijing. Taking a cab is one of them. I’m from New York, the international training-hub for cab-EQ and I thought I graduated smoothly with only one slip that caught me off-guard somewhere on Christopher Street. So to say that I have NO tolerance for supposedly my favorite transportation in the world, is saying a lot. If you think New York cab’s got attitude, how about multiplying that by 10 folds then add these to top the cake: a) The car is built to be as safe as a tin can. b) Driver tells you that it’s his second day on the job so that he’s completely CLUELESS on the directions OR how to keep you alive for that matter. c) A thick stench of body odor permeating throughout and you realized only a short stub of screw is left where the window control used to be. d) It’s 104 degrees outside but the AC doesn’t work (they never do) PLUS the window STILL doesn’t open and YES of course… odor, while you are being dragged aimlessly around the city in a lovely tin can. See?

12.06.2012

In All recipes, Meat, Vegatables

Do Right By Stuffed Peppers

If you’ve had Spanish stuffed pepper or Mediterranean stuffed pepper or God-forbid-American stuffed pepper or whatever-other-western-culture-style who together shares the innate calling to fill a vegetable with a hollow center, and you think – stuffed pepper is the champion (wait for it…) of the good-in-theory-but-COMPLETELY-FORGETTABLE-in-reality category – I’m totally with you. In all the culinary-ideas out there that the world all seems to agree on and share, the west unmistakably dominates on a few things…I’ll give’em that. They do better with a-lot-of-things-fermented like cheese, bread, cured meats and basically all-things-alcoholic. Great. I won’t argue with that.

But leave stuffed peppers alone.

10.20.2012

In All recipes, Got Nothing But Time, Meat, Noodle/Pasta/Rice, Soup

Bok Choy and Pork Ravioli

(简体)（繁體)

Is it getting cold over there? Wherever you are.

I woke up ~~this morning~~ today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains. I stumbled into my bathroom to finish ~~morning~~ my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air. I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is… no kidding, Dumpling) and thought, “I really want a Starbucks toffee nut latte now…”. And just like that, summer is officially over.

10.17.2012

In All recipes, Meat, Noodle/Pasta/Rice

“Rice Pie” It Is

(简体)（繁體）

And I really don’t have any other better ideas so “rice pie” it is.

I’m sure we’ve all suffered from this. From Cantonese clay-pot rice, to Korean bibimbap, to Spanish paellas. All are different cuisines of rice plus whatnot, cooked in a sizzling vessel that forms a “burnt crust” of rice on the sides and bottom, which many would argue is the essence of such dishes. OK, now here’s the “suffering” part. What’s the point… of creating those wonderful, delicious, toasty crusts… if all they ever want is… to STICK TO the cookware!? Like taking a lovely prospect to a bar to get’em drunk and they ended going home with the bartender… No? Nobody’s ever suffered from this? It’s just me? OK, well fine. I DON’T GET IT. I like those burnt bits, too and I was there first!! How can it choose the pan over me?! It’s heart-breaking that after my useless HACKING and SCRAPING at an innocent cookware that really don’t deserve this violence, I call it quit and just watch them still happily and ever-so contently clinging onto each other while I ponder with frustration, “why?”.

08.02.2012

In All recipes, Meat, Snacks

I-Think-It’s-Asian Porchetta Sandwich

(简体)（繁體）

Jason took a bite and asked me with his very “lardy” mouth, “Why is this Asian?” Well… I suppose because… “The marinade.” I answered affirmatively with secretly not-so-affirmative doubts. I mean can I call it “Asian” because the pork marinade is mainly FISH SAUCE, and that there’s GINGER in the aioli, and that the chili is inspired by a HUNAN dish? Yes. Yes, I think I can. So bear with me. If there’s any dispute over how I name my articles, please do so kindly remember that I AM a self-proclaimed confused individual. OR IF I’m just being self-consciously hypersensitive… In that case, forget what I said and carry on.

07.11.2012

In All recipes, Bakery/Pastry, Got Nothing But Time, Meat

Fancy a Meat Pie?

(简体)（繁體）

What I have hea is a rawther nice British meat pie (This is OBVIOUSLY accent, not typos… don’t be an arse about tit). Eva since I overcame my fear in baking (sort of…), I admit that I’ve gone a bit bonkers! What to pie next? What to pie next? Out of all the brilliant recipes out thea, this one has somehow stick. For one it looks bloody delicious, absolutely pukka! And second I believe it’s pure fate. First I saw it on the tele when they were talking about British street foods, and then a magazine featuring the exact same thing LIT’erally fell on my lap. Two makes it a sign.

…Is it as difficault to read as it tis to write in a Brit accent….? I have new found respect for Lindsay Lohan. Oooh sod it! I give up…

06.29.2012