This week was a funny one. I started the whole cooking thing on a high. I successfully made Nilagang Baboy (tasted super good and no MSG or whatever too) and then went on a downward spiral no thanks to my husband’s insensitivity. It wasn’t supposed to be a big deal but I was having PMS and I was so annoyed with him.
This has got to be one of my proudest moments. I was able to cook this and it tasted good! My previous nilaga viands lacked that oomph factor. But man, this one was good! I only used onion, garlic, salt, pepper, and of course pork for this one but it still exceeded my expectations. It was natural and a perfect Filipino meal. A bonus was it had cabbage too. More veggies daily!
Porkchop with this weird sauce I made
THIS IS WHERE WE STARTED GOING DOWNHILL. It wasn’t the cooking that was bad, it was how I handled criticism for it. The inspiration for this meal was the Chicken with Garlic recipe I tried before. I was excited to try it with pork. It tasted good. The only problem is it was too oily. You see, I cooked it in olive oil and butter. When I made the sauce, it didn’t mix well with it and I ended up with a layer of oil. I wasn’t worried about eating oily food especially since it was olive oil and butter BUT the mister was. He asked me, “Is this safe?” And that my friends, is how you don’t ask your wife if what she cooked is edible. But honestly, and I’m not defending myself here, it was good. It was just too oily. I ended up scooping the layer of oil and throwing it (at his face, lol jk).
The weekend after I made the oily porkchop, I wanted to have Kimchi rice at Kyochon. But the mister and I were fighting so I ended up making my own version. The inspiration for my Kimchi Rice is Aimee Song’s recipe. In comparison to her recipe, I forgot to add garlic and added squid just cause I wanted to. I also fried some chicken for the whole Kyochon feel. My first attempt at Kimchi rice wasn’t that good. It lacked that kimchi-ness.
Some things I’ve learned while making Kimchi rice is 1) Add garlic. I have garlic powder which makes everything easier. I just add it and it instantly makes the rice better. I have yet to try the real garlic though. 2) Use at least a day old rice. It’s always better for any fried rice dish. 3) ADD KIMCHI. LOTS OF IT. The first time I cooked it, I was unsure how much Kimchi I would add which made the whole Kimchi rice a bit meh but after a few tries I’ve found that you could never go wrong with adding tons of Kimchi, lol.
Proudest moment of my life so far is when I was able to make Kimchi rice, lol. I want to cook legit Korean dishes but I’m scared. I need easy recipes. If you have Korean recipes you’ve actually tried and matches my Filipino tastebuds, please share them! I’m a Korean enthusiast but since I can’t set foot in their beloved country anytime soon, I’m satisfying myself with trying to make Korean dishes!