A few days ago, I was asked by our executive producer to do an easy to prepare sandwich for our morning show. Only one recipe came to my mind, my mom’s Kani Salad Sandwich which we serve at Sarah’s in Diliman, Q.C.
Here are the things you need to prepare:
Mayonnaise (Japanese or not will do)
All purpose cream
First, mix the mayo and the all purpose cream (3:1 ratio). Add a dash of salt and pepper and a little sugar too. Season to taste.
Cut the crab sticks, cucumber and carrot, into long thin strips. Then, slice your tomatoes and onions thinly.
Add everything in your mixture (except for your lettuce). Add a few drops of sesame oil into the mixture. The sesame oil is your game changer in this recipe. But be careful, too much of sesame oil can be overwhelming. Mix them well.
Spread the mixture on your bread and add your lettuce. You may also add ripe mango or thinly sliced apples (which I prefer) to your sandwich. The salad can last for 2 days when stored properly. Its heavy on the tummy and is actually good as a meal!
People are so busy nowadays and cooking at home has now been a luxury compared to dining out or buying take out food. I have realized this now that I have a new job, and still doing all the house chores. I am currently working on different recipes with fast prep time since hubby told me that he misses my cooking. That is actually the saddest thing he has told me. Anyway, here’s one recipe I have come across with and incorporated a little bit of Kath’s kitchen magic…Ground Pork Fiesta!
Here are the things you’ll need to prepare:
Canola oil, Ground pork, garlic, Red onions, Bok choy, Mixed vegetables (readily available from your local grocery store), Light soy sauce, Salt, Pepper,Sugar (optional), Tomato sauce, Sriracha sauce
First, you’ll need to sautée the chopped garlic and onions.
When the garlic turns light brown, add your mixed vegetables.
Throw in your ground pork and season it with salt and pepper.
When your pork is almost cooked, add in a little light soy sauce for added flavor. My favorite is still Lee Kum Kee’s. Stir it.
Add a your tomato sauce. Stir it. Add a little sugar if you want to.
Then for a little kick, put in the sriracha sauce. I am a huge sriracha fan that is why I’m putting a lot in my dish. But when you have kids around, you might wanna set aside a portion for them before adding your sriracha sauce. 😊
Lastly, throw in your chopped bok choy and turn your stove off. It easily gets cook and you don’t want them overly done.
My favorite part is plating the dish.
I’m always trying to pair my dishes with fresh cucumbers for its health benefits. You’ll love it, it’s so refreshing. If you’re wondering what those green stuff on top of my white rice are, well they’re just shredded dried seaweeds. Ground Pork Fiesta is so easy to do and I’m sure you’re gonna love it! 😉
Lamb meat is not common in any local grocery store in the country. That is why my husband and I always do our meat shopping at Shopwise, a local grocery chain that also owns the S&R groceries (our country’s costco). They sell Aussie lamb meat that’s so tender and fresh. My mom also buys her lamb meat there and she makes the best lamb kare-kare (peanut-based stew)! Which reminds me, I have to have her recipe! Anyway, when I got my lamb meat, I was thinking of cooking something that’s uncommon for lamb, just like my mom’s kare-kare. So I said, why not surprise the hubby with Lamb Mechado!
Mechado is a famous Filipino dish. It’s a tomato-based beef stew. Aside from substituting the beef with lamb, my recipe is a little different than the traditional beef mechado. Of course, I’ll share it with you 🙂
First, preheat your pot and pour your canola oil (olive oil will also do) in it. Put your fire to medium and throw in your minced garlic. Mix it a little just to make sure you don’t burn your garlic. Then put in your unpeeled potatos (make sure you wash them well though).
Ready your tomatoes ’cause they’re next.
Then put in your lamb, season it with a little salt and pepper.
Add a little soy sauce, and throw in your beef broth cube.
In some of the traditional mechado recipes, they put calamansi (a lemon-like citrus fruit), or vinegar in it. As for our lamb mechado, I also wanted that little sour taste but with a bit of a kick. That’s why we’re putting tabasco sauce instead. If that’s not enough add chili peppers!
Add water and mix it. Cover your pot with the lid. Keep your fire to medium and let it boil for 30-40 minutes.
After 30-40 minutes, check your lamb if it is tender enough. It should look like this:
If it is tender enough, add your tamoato sauce. Mix it well. Add 2 tbsp of your full cream powdered milk then mix it again. Throw in your sliced egg plant. Leave it to boil for a minute or two.
After a minute it should look like this. Taste the sauce and do your final seasoning. You may add your sriracha sauce too. Most Filos add a little sugar to their mechado. Up to you really. 🙂
Start plating! I’ve garnished mine with onion leaves and a chili pepper.
We love hearing from you. If you’ve tried this recipe let us know and send us a photo of your own version of Kath’s Lamb Mechado.