Sometimes I get in the best mood to cook and roast certain meat that my family would like to have for dinner.
A pork loin is one of those meats that made us carnivorous. I panfried the chunk of loin first on hot skillet pan with hot cooking oil. You can use butter instead of oil, it doesn't matter, whatever is available in the pantry. All the much needed spices from ground black pepper, rosemary, salt, and mustard. Once the chunk of meat is roasted on all sides, then time to roast the pork loin in the hot oven until it is cooked for perfection. By the way, I had the delicious stuffing in this loin so savoury and tasty!
As usual, it is always an encore to have siomai even if the process, preparation and steaming of this viand is laborious.
Husband make a point that if I am not in the mood to cook, he will get into the kitchen and helped by providing the easiest meal, that is hamburger and fries.
Pork and green beans with taosi, this is an all time family's favourite.
Menudo? But not really a menudo. I don't know what to name this viand. It's a saute' process of cooking ground pork marinated first in soy sauce, oil, spices, garlic, onions then cooked with potato cubes and green peas. Yummy good.
Next, spaghettini blend with mussels and prawns. The sauce was made from scratch: fresh celery, carrots, onions, garlic, cilantro, cheddar cheese and parmesan cheese ground and mixed.
I think... I cooked the best spaghettini-seafood ever! A drop of sriracha sauce added a spicy twist to its superbly amazing taste to this Italian inspired viand.
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