We'll Tell You - A&W Couple's Blog

Ingredients: Pork shoulder Broccoli Carrots Soy sauce Garlic (minced) Oyster sauce (optional) Cut the pork shoulder and carrots into strips and the broccoli into florets. Sauté garlic and add the pork strips. Cook until brown. Put half cup of water and bring to a boil until most of it evaporates and pork is tender. Add the broccoli and carrots. Put in a tablespoon of soy sauce and salt and pepper to taste. You can replace soy sauce with oyster sauce. Add water for desires thickness of sauce. Serve with rice. Beef or chicken can be used as well.  VERDICT: WILL: Beef prices in Singapore are exorbitant, often exceeding S$7 for a small portion of meat. However, I still crave the savory flavors of ginger and beef. That's when I turned to Abbey for ask him on whether he could substitute pork in a Beef Broccoli recipe.  Abbey cooked it and I was pleasantly surprised with the tender and juicy pork strips infused with a gingerly soy sauce. Adding colorful broccoli and carrots made...

I ngredients: 1kg ground pork 2 heads garlic 1 to 1 1/2 cup sugar 1 1/2 tbsp salt 1 tbsp vinegar 1 1/2 tsp black pepper 1 tbsp soy sauce (Oyster sauce / worcestershire sauce) Feel free to change the measurements accordingly to your preference. Combine all ingredients until the ground pork change in texture. Put the mixture in fridge for 30 minutes for the flavors to set in. Scoop uniform amount and form it in longganisa shape. It can be cooked straight away and store the others in freezer for later. Boil along with a half a cup of water and let it evaporate. Add oil and fry. Serve with rice, tomato, cucumber and dip in vinegar with garlic and chili. Easy Skinless Longganisa Recipe  VERDICT WILL:  Abbey suddenly advised that he will be making skinless longanisa and he found that recipe on Aling Mely’s website and in good coincidence the minced pork is on 1-for-1 promotion at FairPrice. So how was it? It taste like what my mom is buying from her suki. I can’t find the difference...

INGREDIENTS 1 onion 2 Tbsp oil 1/2 kg. ground pork/beef 2 Tbsp Tomato Purée 2 cups pickled relish mustard and ketchup as desired 3 cups cheddar cheese, shredded 1/4 kg. angel hair pasta Sauté onion until caramelized and the garlic. Mix in the minced pork and cook until brown. Next is the sauce. Add tomato purée and cook it for a couple of minutes. Add the pickle relish, mustard and ketchup. Season to taste. Try to make the sauce not too watery. While the sauce is cooking, form the spaghetti into a disc shape. Make two of it to form the buns. One tip is to place a cling wrap to a bowl and put spaghetti on it. Wrap it and let it set to get the shape. Arrange them bun, sauce, and bun. Now you have your spaghetti bun burger. VERDICT WILL:  YouTube is one of the platforms where you can watch people recreate the boring and usual stuffs to be fun! So it goes with the same old red spaghetti. Abbey presents the Spaghetti Bun Burger.  It is a big NO for some to put a ketchup on their ...

ABBEY: Ingredients:  - 1 pork belly (2-3kg)  - 2 bulbs of garlic  - 2 tbsp salt  - 2 tbsp ground black pepper  - 3 stalks lemon grass  - 3 stalks green onion  - oil and soy sauce VERDICT WILL:  After Abbey’s crispy pata it is time for lechon belly roll. This is one try only and Abbey already done perfectly!  Slab of pork belly costs us $30 and $5 for the ingredients inside. The taste is priceless! Darn good! Of course Abbey make it sure that the skin is crispy and the spices flavour was locked into it meat. Do not forget to partner it with a steaming hot rice!  Yummmmy! Because the slab is quite huge, we finished the meat around three days.

4 pork chops 1 bulb of garlic  1 pack of shiitake mushroom  1 can of mushroom sauce  Salt and pepper  Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Set aside.  Sauté  garlic and mushrooms for 3 minutes. Pour cream of mushroom soup. Add 1/2 cup water and add on the porkchops. Cover skillet, and reduce temperature to medium-low. Simmer for 20 minutes. Pork Chops in Creamy Mushroom Sauce VERDICT ABBEY: The taste? Like the burger steak of Jollibee and replace the burger patty with pork chop. This is perfect with freshly-cooked white rice and make sure you have plenty of it. Definitely you will eat more.

Ingredients: Braised pork Pork (belly - cubed and ribs) Medium onion - sliced 4 cloves garlic - minced 2 tbsp ginger - julienned 3 tbsp light soy sauce 1 tbsp dark sauce Brown sugar (according to your sweetness preference) 4 star anise 1 cinnamon stick Salt Chili oil 1 cup of chili powder 1 cup of vegetable oil 2 star anise 1 cinnamon stick 8 pcs cardamom  3 tbsp sichuan peppercorns  1 bay leaf 2 tsp salt Braised Pork Season the pork with salt and shallow fry them until they turn brown. Set aside. On the same pot/pan, sauté the onion, then garlic and ginger. Pour a cup of water (or chinese cooking wine) and deglaze the pot; scraping all the flavors at the bottom. Put back the pork as well as the other ingredients (light and dark soy sauce, sugar, star anise, cinnamon stick). Boil and simmer until the pork is tender. Add water accordingly.  You can remove the bones before serving as an option. Serve with eithe...

Ingredients: 4 salted egg yolks (cookedand mashed) 1/2 kilo of pork (cut into thin strips) 1/4 cup of curry leaves 1-2 chili padi (minced) 3 cloves garlic (minced) Potato starch Salt and pepper 2-3 tbsp butter Cooking oil Season the pork with salt and pepper. Coat them with potato starch and then deep fry them. Set aside. Heat a pan and put 2-3tsp oil.  Saute the garlic then the curry leaves and chili padis. Mix in butter and let it melt. Once melted, put in the salted egg yolk. Mix well.  Toss the pork into the pan and let the sauce cover the pork. Serve with hot rice. Butter and Salted Egg Yolk Pork Ribs VERDICT: WILL: Another viand under Abbey's wing! Naks! Of course the taste is delightful. The spiciness is just right, the pork is tender and salted egg provides a creaminess effect in every bite.  You cooked a lot? That is fine! Overnight leftovers is tastier! Haha! 

Ingredients: 1/2 kilo pork 2-3 spoonfuls bagoong (depends on your preference) 1 medium onion (sliced) 3-5 cloves garlic (minced) Cut the pork with your preferred serving size. Sauté onion, garlic, pork, then bagoong. Let the pork absorb the flavor of shrimp paste. Simmer until pork until tender. Reduce the liquid after. Serve with rice. Binagoongang Baboy (Pork in Shrimp Paste) WILL:  Papa RS brought us his famous bagoong (shrimp paste) and what such a good meal to do with it? Of course, BINAGOONGANG BABOY.  First, be careful to put a right amount of shrimp paste or else it will end it to a disaster. Abbey found the perfect amount that make my appetite blast upward. I made three rounds of rice on this. Haha.  Pork is tender and shrimp paste gives a bearable salty kick on it. Yum!

Ingredients: 1/2 kilo chicken gizzard (boiled and diced) 1/2 kilo chicken liver (boiled and diced) Medium carrot (diced small) Red and green bell pepper (diced small) Garlic (minced) Onion (diced) 2-3 Hot chilli (chopped) 3/4 cup vinegar 1/4 cup soy sauce 1/4 cup fish sauce 2-3 pcs bay leaf Salt and pepper Annato for coloring Sauté onion and garlic then add the gizzard and liver.  Add vinegar and let it simmer for 2-3 minutes. Add annato, soy sauce, fish sauce, bay leaf and black pepper.  Add a cup of water, then put carrots and hot chilli. Simmer for another 3 minutes. Add bell pepper. Serve with hot rice. Easy Bopis Filipino VERDICT WILL:  One of my colleague opened up her lunchbox and I saw "bopis". I didn’t dare to try even a spoon because she told me that there are too much ginger and chilis in it. I got home, I blurted out to Abbey that I want to eat "bopis" and days after it is in front of me. Ha!  Do you k...

1 serving or pork giniling (cooked with tomato sauce, potatoes, carrots) 1/2 cup green peas 1/2 cup shredded cheddar cheese (depends on you if you want more) 1/2 cup bread crumbs 1/4 sweet pickle relish 3 raw eggs 4 hard boiled eggs Llanera Cut the hard boiled eggs in half (lengthwise). Arrange them in llanera yolk facing down. Set aside. Mix all the other ingredients in a bowl. Fill up the llaneras to the brim. Steam them for 30-45 minutes. Let it cool in room temperature. Serve it in a plate like an upside down cake. VERDICT WILL:  Am I the only one who's mouth waters whenever seeing a food being cooked in Facebook newsfeed? Well, I do not think so. This is one of the food I directly requested abbey to do... Hardinera.   The taste? I can eat it for a week, non-stop. This is a sweet kind of viand. I do not even need a ketchup or any condiments for it. Hardinera is perfect. Thanks to my own Chef. Haha.  I will suggest to do this m...