The Accidental Chef has a new home!

Hi Guys, if anyone here is actually visiting this blog… i finally have my blog hosted! Please visit my new home in http://www.accidental-chef.com

 

I’m craving for – Homecooked Misi

Early thing morning, I had this peculiar craving for something I haven’t had for a while. And a thought just hit me. Misi. For those who have no idea what this is made of, it’s actually a very plain dish made of thinly sliced lean meat of pork, cooked in its own fat, sauteed with a little bit of garlic, onions and black beans. 

Coming from a quasi-Chinese family, we grew up, accustomed to Oriental/Mandarin dishes served at home (although I love Filipino food too!). Back when I was a kid, we usually had this on Sundays, paired with plain congee and beef floss (we call it Ba^Hu), and scrambled eggs on the side, for a very heavy brunch! Aaaahh the disadvantages of being 5,000 miles away from home… I wish I could fly Dix, our reliable cook, for just a month to cook for me!

Oh well, I might as well drop by shopwise on my way home to grab a fresh supply of skinless porkchops for my Misi.  Curious?! Here’s a recipe you can try:

Ingredients:

• 1/2 K. skinless pork, lean part with a little fat
• 2 Tbsp. Temple Black Beans
• 2 cloves garlic, minced
• 1/4 medium onion, chopped thinly
• 2-3 Tbsp. Soy Sauce
• 1/4 cup water
• A dash of salt

Procedure:

1. Thinly slice meat, in long strips.
2. Put the ones with the fat on a skillet and let the oil come out. Put the lean parts next.
3. Let it steep until the juice have come out.
4. Add a little water.
5. When the fat has totally come out, add the garlic and onions and fry (in pork’s fat) until light brown.
6. Add the soy sauce.
7. Stir in black beans, until a consistent brown color is achieved.
8. Let it steep for a while. Add a dash of salt if needed.

The saltiness of the black beans is neutralized by the bland taste of plain congee that’s why they really compliment each other. Can’t wait to be home and cook dinner!

Good Ol’ Semi-Sweet/Spicy Mom’s Spaghetti

Here is the recipe of what we had for dinner tonight!

Ingredients:

• 1/2 k Spaghetti noodles
• 1/2 k sirloin (fatless) ground beef
• 1 can Spaghetti Meat Sauce
• 1 400 ml pack Spaghetti Sauce
• 1 135 ml pack Tomato Sauce
• 1 small can Tomato Paste
• 2 pc Beef Buillion
• 5 gloves of garlic, minced
• 3 spoons of butter
• Salt and pepper to taste
• 1 can Champignons (optional)
• 2 cans vienna Sausage (optional)
• Bay leaves
• 1 spoonful Olive Oil

Procedure:

1. Boil a decent amount of water to cook your pasta. When the water is boiling, add olive oil and a dash of salt. Cook pasta al dente.
2. In a separate pan, melt the butter in low heat and saute the minced garlic until it is light golden brown. Add the meat. Season with beef buillion, bay leaves (i remove this ones the sauce has come out coz Hunee doesn’t like it in his Spaghetti).
3. Add salt and pepper to taste.
4. When meat has turned golden brown and the juice has come out, add the vienna sausage and champignons.
5. Simmer until the meat is cooked.
6. Stir in the Spaghetti meat sauce, filipino style spaghetti sauce, tomato sauce and tomato paste.
7. Add a little amount of water and sugar if necessary.
8. Simmer until sauce is cooked.

Serve spaghetti and sauce separately. Grate quickmelt cheese on top and mix it!

Keep leftovers in the ref (I love cold spaghetti!). 

Happy cooking!