You’re reading my mind! Making some angel hairs pasta now. Will be moving for some tomato sauce and meatballs later 😋 Of course, a generous dose of Parm is a must! 😊
Well, let’s do angel hair meatballs tonight 😜
#foodstr
It’s a grey, quiet, rainy morning, and I’m out trimming the plants. The tarragon and mint are growing so well, and I took a little off the Italian basil too. Everything smells fresh, earthy, and green.
Feels like a good excuse to make something Italian for dinner tonight 😅 maybe a simple pasta?
Sending a big, tight hug 🫂 and a firm hand squeeze 🤝 digitally. And some cookies 🍪 to enjoy it with your tea! (also digitally)
Is that pork rinds? 🤤🤤🤤
It’s Phuketian style red-braised pork. I hope you like it ☺️
1 kg. Pork belly (I’m mixing half of pork belly and other leaner cuts)
4-5 Coriander roots
8-10 cloves Garlic
1/2 tsp Whole white pepper
1/2 tsp Whole black pepper
1 tbsp Chinese 5 spices powder
3 tbsp Japanese shoyu
2 tbsp Dark soy sauce
5 tbsp Dark brown sugar
2 star anises
2 cinnamon sticks
Water
Some chopped coriander
Make the spice paste – Pound coriander roots, garlic, and peppercorns into a paste using a mortar and pestle (or crush them in a bag).
Marinate – Mix the paste with the pork, Chinese 5 spices powder, shoyu, dark soy sauce, and sugar. Let it sit for 1 hour.
Cook – Add water to just cover the pork, star anises and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low.
Simmer – Skim off any scum and let it cook for at least 1 hour until tender.
Best to serve with steamed jasmine rice
#foodstr #zapcooking
I’m making Mhoo Hong (หมูฮ้อง) tonight; a traditional Southern Thai dish, especially popular in Phuket. Unlike many Thai dishes, this one isn’t spicy but has a deep, aromatic flavor, inspired by Chinese red-braised pork.
I also made some curry fish cakes and shrimp tempura to round out the meal.
#foodstr #siamstr #zapcooking
She probably dug up the old bones that she hid a few days ago 🫠
#dogstr
ใจตรงกันเลยยยย ทางนี้กำลังทำหมูฮ้องเลยค่ะ 😁
Curry rice (カレーライス) with pan-seared chicken 🍛 I don’t have fukujinzuke (Japanese red pickles), so I used green mustard pickles instead. They were a bit too sour on their own, so I stir-fried them with eggs, Thai-style. A little mix of Japanese and Thai flavors for dinner 😋
#foodstr
She also LOVES giving kisses 😚
She LOVES her pillow 💕
#dogstr
Mixed whole wheat and dark rye #sourdough - so bold and nutty!
Smearing lots of butter, drizzling some honey, and adding a little bit of salt. 😮💨
#foodstr #breadstr
Embracing the mango season 😌
#foodstr #homecooking #flowerstr
Morning grooming session
#dogstr
