It's been a long time since I blogged but I've finally pushed myself to put into words some of the cooking I've been doing in the past month or so.

Here is an easy recipe care of Nohvee (which he took from his brother, Rhonee).

Cooked too much adobo the other day and don't know what to do with it? Well, if you're like us and you don't want to waste food by throwing it away, you turn it into adobo fried rice!

You're going to need pretty much all of your leftover so read up before you throw anything away.

By the way, Tio Manuel is just Tito Manny, but the dish sounds better when To Man's name is translated to Spanish, isn't it? :)

They say necessity is the mother of invention. I agree. For a few days now, I have been craving for lechon paksiw the past couple of days but of course, paksiw is not readily available in Singapore. :( Good thing, Mang Tomas is! Teppie brought home 2 bottles last Saturday (from her venture to Lucky Plaza) and I decided to come up with an OFW's version of paksiw.

The basic recipe is lifted from Market Man's but I had to do some tweaking coz, like I already said, lechon is not easy to get in my part of the world plus I don't have all the ingredients he listed so, of course, I had to do some substitutions.

On the other hand, I can't wait to have lechon when I come back home next month!

[Note: I am getting addicted to the cross process effect from picnik. :)]

Since the other day, I have been craving for pasta in white sauce. I kinda had something I wanted to do in mind but I haven't been cooking this week so that's been simmering in the backburner.

Today, I was working late and Teppie called to let me know she was getting the $6 black pepper chicken from Fair Price, TBP. Instant lightbulb! The white sauce that I have been thinking about can finally be turned into reality.

Whenever I have tourist friends staying with us, one of the places that we bring them to is Lau Pa Sat. We would bring our friends to our favorite spot in Lau Pa Sat (the seafood stall called Boon Tat Street) and order seafood fried rice, red tilapia and cereal prawn from them and chicken and beef satay from the roaming hawkers. Every night, the satay stall owners would close down a portion of the street and set up tables there and sell their smoky yummy satays (chicken, beef, lamb, shrimp).

Lau Pa Sat is a historic market in Singapore where a smorgasbord of dishes can be found. Not only is local food sold and served here, but Western, Korean, Chinese, and yes, even Filipino.

The latter of which is what brought me to this place on this lazy Saturday afternoon. If you're feeling homesick, Lau Pa Sat will, surprisingly, bring you some of the great tastes of home.

Lau Pa Sat is located at 18 Raffles Quay or you can take the MRT and alight at Raffles Place Station and take exit F. Click here for directions.

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