Kate's Little Nook

No matter how many times I fail, cooking will always be something I will not be quitting from.  I rarely cook but I always give in to the urge when I am craving for something. What's so good about pork belly roasts?  It is very easy to prepare and yet you get a heavy meal you'd be leaving the table with your bellies so full. Sans the electric oven, I experimented on my roasted pork belly using the turbo broiler.  Yielded the same results: extra-yummy and extra juicy.  And while people rely on salt and pepper for its flavors, I relied on the brine so that the flavors seep in on the entire meat itself. Here's my recipe guide:  https://www.youtube.com/watch?v=qVsVg75Rjlg Brine Ingredients: Bay Leaf (optional, depends on your preference) Lemon Grass Salt Pepper Corns Garlic For The Belly Filling: Salt White Pepper Powder Garlic Shallots Lemon Grass Bay Leaf (again, depends on your preference) * I had the last 4 i...

Today was another opportunity to cook something new. You see, I was never really at home most of the time for the past 3 weeks.   So this weekend, I decided to stay at home and think of something to do, and what better way to waste time than cook, right? The last 3 days, I thought of preparing something healthy. I've been doing a lot of meat dishes and boy this ain't good!  So I decided to make the green and healthy ones.  The only catch: I'd like a DIY-kind of dressing. I tried searching the internet for the ingredients but unfortunately, I found most of them are hard to find here in Cebu.   BFF to the rescue!   I asked Ann for a simple dressing with very easy-to-find ingredients. Having lived in the states for quite a time, I know she can give me one, with green salads being common dishes in the US. First, let me list down my salad mixture: Singakamas (Native Turnip) Green Bell Pepper Yellow Bell Pepper Carrots Cucum...

Ingredients: (Quantity is based on how much you want to cook) Camote (Sweet Potato) and Gabi (Taro Root), both cubed Banana Cardava / Saba (cubed) Jackfruit / Langka Sago (it's never Binignit without this) Sugar (amount is based on how sweet you want your Binigit to be) Thick Coconut Milk (from first squeeze, a cup will do) Light Coconut Milk (from second squeeze) Procedure: 1.  Cook Gabi and Camote in Light Coconut Milk in medium fire; 2. Add in Banana and Langka after 15 - 30 minutes (or until Gabi is already tender); 3. Add in Sago and Sugar; 4. After mixture thickens slightly, add the thick coconut milk squeeze (remember to not wait for it to boil after adding the thick coco squeeze. And the finish product... BINIGNIT is popular during the Lenten Season where most people prefer to eat light (some none at all) as a sort of abstinence and/or penitence. Although there is already a Tagalog version (Guina...