Pork Cutlets with Rutabagas & Green Peppers in Coconut Milk

Just the right blend of subtle flavors, without overpowering the rutabagas. Biting into each chunk of rutabaga feels like biting into a vegetable that is a cross between a turnip and squash, without the latter’s mushiness but a hint of its taste. I love that it holds its shape without easily disintegrating when cooked. The peppers were a nice complement to the rutabaga and coconut milk, and the turmeric added just enough character to the taste of the dish. Paired with pork cutlets and eaten with steamed rice–such a satisfying bite!

Asian Ginger Garlic Steak

Even before the show, “Chopped“, was conceived in the offices of the Food Network, millions of us all over the world were already facing and battling own versions of the show–right in our own kitchens–you, me, and all the other home cooks in the world. Unless you’re a complete meal planner, making each homemade meal […]

Chinese Broccoli and Beef Stir-Fry

Just a couple of things first: Please take a second to glance at our banner up there ^. I hope this will put to rest the confusion over the pronunciation of our website’s name. It’s goo r-meyd. A poll regarding the step-by-step photos. We need your feedback! n {democracy:9} Thank you! Here is a vegetable […]

Bistek (Filipino Beef Steak)

I’m up so late because I have too much excess energy today, plus I can’t wait for Obama’s inauguration. I’m not American [Dan is, so we have a healthy dose of jokes between us about our countries], but I still share the excitement, hope, and pride in this moment — as I’m sure a lot […]