An extrovert. A mother. All for a quiet life.
INGREDIENTS: a. 1 lb. pork belly (sliced) b. 4 pieces dried bay leaves c. 1 1/2 tablespoon salt d. 1/4 teaspoon ground black pepper e. 4 cups water PROCEDURE: 1. Pour water in a cooking pot. 2. Bring to a boil. 3. Add salt, pepper, and bay leaves. 4. Slide in the pork and
INGREDIENTS: a. 1 medium Chinese cabbage b. 1 can Century tuna (flakes and oil) c. Black pepper (to taste) PROCEDURE: 1. Drain the tuna in a strainer. 2. Chop the Chinese cabbage to measure 1/2 cup. 3. In a medium bowl, place the Chinese cabbage, the tuna and black pepper.
INGREDIENTS: a. 1 1/2 lb. pork shoulders (cubed) b. 2 medium potatoes (peeled and cubed) c. 1/2 small red bell pepper (chopped) d. 1/2 small green bell pepper (chopped) e. 1/2 cup frozen green peas f. 4 cups pork broth g. 1 (8 oz.) can tomato sauce h. 1 small tomato (cubed) i. 1 small
INGREDIENTS: a. 2 lbs. pork belly b. 6 pieces dried bay leaves c. 6 cloves garlic (peeled) d. 1 medium red onion (sliced) e. 6 tablespoons salt f. 1/2 tablespoon garlic powder g. 1/2 teaspoon ground black pepper h. 5 to 6 cups water i. 4 to 5 cups cooking oil (for deep frying)
INGREDIENTS: a. 1 egg b. 1 slice of bread c. 1 tablespoon butter d. Salt and pepper (optional) PROCEDURE: 1. In the middle of the bread, cut a hole with approximately a 2-inch diameter. 2. Add butter to the frying pan. 3. While the butter is melting in the pan, spread more butter on
