Compiled Recipe – Pork Tonkatsu Rice Balls

Pork Tonkatsu Rice Balls

* ½ cup sushi rice, rinsed
* 2 pieces pork chops, butterflied, separated
* ½ cup all purpose flour
* 2 large eggs, beaten
* 1 cup Japanese breadcrumbs (panko)
* 4 cabbage leaves, rinsed, cores removed
* 4 nori sheets (dried seaweed)
* tonkatsu sauce (to serve)
* sesame seed dressing (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a rice cooker, cook rice according to instructions. Allow steam to die down before fluffing rice. Cool.

2) Meanwhile make incisions between fat and meaty areas of pork to prevent curling when frying. Season to taste.

3) Bread pork chops: Dredge pork in seasoned flour on both sides. Dip in egg, then cover with panko crumbs. Set aside.

4) Heat about 1 tablespoon oil in a deep frying pan over medium heat. Pour in leftover egg mixture, cook until middle is almost set. Flip; cook until set. Set aside.

5) Add enough oil for deep frying. Deep fry pork chops until cooked through.

6) Make onigirazu: Lay plastic wrap then a nori sheet, shiny side down, on a chopping board. Spread a thin layer of rice on nori, the same size as the pork. Lay pork over rice. Drizzle with tonkatsu sauce. Top with omelet then cabbage, trimming as needed. Top with another layer of sticky rice. Fold nori, then plastic wrap over filling. Repeat with remaining pork. Slice in half. Pack with tonkatsu or sesame seed dressing.




Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.


Compiled Recipe – Peanut Curry

Peanut Curry

* 2 tbsp canola oil
* 1 medium red onion, peeled, thinly sliced
* 1 tbsp ginger, peeled , grated
* ½ kilo beef (use breakfast steak) , sliced into strips
* 2 tbsp red curry paste
* 1 tbsp muscovado sugar
* 2 tbsp peanut butter
* ½ cup water
* 2 carrots, scrubbed clean, chopped
* ¾ cups coconut milk
* 1 cup green peas, thawed
* 1 can chickpeas (garbanzos), around 400 grams, drained
* steamed rice (to serve)
* cilantro (for garnish)

1) In a large wok over medium heat, heat oil. Add onion and ginger and cook until fragrant. Toss in beef, until cooked through, a few seconds. Transfer beef to plate. Set aside.

2) Bring wok back to the heat. Add red curry paste, muscovado sugar, peanut butter and water. Add carrots and bring to a simmer. Cover and cook until almost tender. Remove lid and let sauce reduce.

3) Stir in coconut milk. Toss in green peas and chickpeas. Cook until heated through. Return beef to work and stir. Taste and season with salt and ground black pepper, if needed. Serve with steamed rice.



Compiled Recipe – Penne with Chorizo

Penne With Chorizo

* 1 pack penne rigate pasta, around 300 grams
* ¼ cup olive oil, divided
* 2 medium red onions, peeled
* 4 cloves garlic, peeled
* ¼ kilo pork (use ground pork)
* 1 tbsp Spanish paprika
* ¼ cup tomato sauce
* 2 tbsp vinegar
* ½ cup green olives, pitted, sliced (you may also use black olives)
* 2 ½ tbsp lemon juice
* parmesan cheese , grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water to a boil. Salt water and pasta. Cook until al dente, about 8 minutes. Drain, reserving about ½ cup pasta water and keep warm. Set aside.

2) Meanwhile, make chorizo: In a saute pan over medium heat, heat 2 tablespoons olive oil. Saute 1 diced onion then 2 chopped garlic cloves until both have turned translucent. Add ground pork in a single layer to brown before stirring until cooked through. Sprinkle in paprika and add tomato sauce. Stir to combine, and let simmer until most of the liquid from the pork has evaporated. Stir in vinegar, and season to taste with salt and ground pepper. Bring to a simmer again then transfer to a plate. Set aside.

3) In the same pan, heat remaining olive oil. Cook remaining onion, sliced, then remaining garlic, sliced until translucent, then add olives. Add cooked pasta and half the lemon juice and pasta water. Toss to coat. Season to taste with more juice, salt and ground pepper. Cook until just heated through.

4) Divide pasta among 4 bowls, top with chorizo and then parmesan cheese before serving.



Compiled Recipe – Cheesy Chicken Nuggets

Cheesy Chicken Nuggets

* ½ kilo chicken breast fillets, chopped small
* 2 cups mozzarella cheese, finely grated
* 1 cup sweet kernel corn
* 2 large eggs
* ½ cup all purpose flour
* 1 ½ L canola oil (for deep frying)
* 1 cup mayonnaise (for serving)
* salt (to serve)
* ground black pepper (to taste)

1) In a large bowl, combine chicken, cheese, corn , eggs and flour. Season to taste with salt and ground black pepper. Set aside.

2) In a deep saute pan over medium heat, heat enough oil for deep frying. Test seasoning of fritter batter and adjust.

3) Drop the chicken mixture by the heaping tablespoon into the hot oil. Avoid crowding the pan. Use a slotted spoon to remove fritters as each floats to the top. Drain on a rack over paper towels.

4) Meanwhile, mix the mayonnaise and mustard together. Serve fritters immediately with the mayo-mustard dip or pack together with steamed rice.


Compiled Recipe – Mexican Taco Rice

Mexican Taco Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled , sliced
* 2 cloves garlic, peeled, chopped
* 3 tomatoes, chopped
* ½ kilo ground beef
* 1 pack taco seasoning (around 40 grams)
* 1 tsp Spanish paprika
* 1 pack black beans (around 100 grams), rinsed drained
* 1 can red kidney beans (around 400 grams), drained
* 1 can sweet kernel corn (around 425 grams), drained
* ½ cup water
*  3 cups day old rice
* 1 small head iceberg lettuce, shredded
* 1 quick melt cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) In a large saute pan over medium heat, Saute onion , then garlic and finally, tomatoes until softened.

2) Add ground beef. Let brown before stirring. Once cooked through, remove excess fat from the pan. Stir in taco seasoning and paprika and season to taste.

3) Add both beans and corn. Pour in water. Let simmer until almost dry. Toss in rice. Stir in cheese and lettuce before serving.


Song Analysis of “Team” by Lorde

Hey guys! I’ll be doing another song analysis of my favorite song which is “Team” as popularized by Lorde. This song perfectly describes teenagers who are coming of age as stated in some stanzas or lines. Lorde simply wrote this song as tribute to her friends.

So, I’ll be doing an analysis of this song by stanzas and see what message Lorde is trying to send to us. These stanzas will all be italicized , so as to quote the song.

“Wait till you’re announced
We’ve not yet lost all our graces
The hounds will stay in chains
Look upon your greatness and she’ll send the call out
Send the call out

The first stanza of “Team” trying to tell us not to lose hope in everything. We still have a long way to go. Instead of focusing on our imperfections, why not focus on what we have and love it?

“Call all the ladies out, they’re in their finery
A hundred jewels on throats
A hundred jewels between teeth
Now bring my boys in, their skin in craters like the moon
The moon we love like a brother, while he glows through the room
Dancin’ around the lies we tell
Dancin’ around big eyes as well
Even the comatose, they don’t dance and tell

Second stanza describes teenage girls and boys in their coming of age, such as dressing up and wearing braces. They’re just like us who had gone through this stage. The message that Lorde is trying to tell us in this stanza is to embrace our flaws. We can still be beautiful in spite of our imperfections.

“We live in cities you’ll never see onscreen
Not very pretty, but we sure know how to run things
Livin’ in ruins of a palace within my dreams
And you know we’re on each other’s team”

The world is always worshiping wrong things as explained through this chorus. It’s not the same as what the media tells us. Life is not always that easy or pretty ,contrary to what the media is saying. Life is reality. Reality can still provide us true friends, happiness and love that we deserve.

“I’m kind of over gettin’ told to throw my hands up in the air
So there”

Lorde clearly states her displeasure or distaste on being pushed around or influenced by peer pressures. We all have our own life. Why let other people push us around like we’re robots?

“So all the cups got broke
Shards beneath our feet
But it wasn’t my fault
And everyone’s competing for a love they won’t receive
Cause what this palace wants is release”

Fights. Brawls. Competitions for love. This is clearly described in the stanza. Why do we all compete for love even when we know we won’t receive the same kind of love we expect from  other people?

“I’m kind of over gettin’ told to throw my hands up in the air
So there
I’m kind of older than I was when I reveled without a care
So there”

We’re all sick and tired of being pushed around or being told what to do and what not to do. Rebellion results from being controlled with our lives.

“We live in cities you’ll never see onscreen
Not very pretty, but we sure know how to run things
Livin’ in ruins of a palace within my dreams
And you know we’re on each other’s team

We’re on each other’s team
And you know we’re on each other’s team
We’re on each other’s team
And you know and you know and you know”

So, basically, the concept behind this song by Lorde is to help each other get rid of the crap or lies that the media is telling us. Instead of competing with each other, we team up, hence the title of this song.

Disclaimer: I don’t own any of Lorde’s song , so I’m citing or quoting every line.







Compiled Recipe – Pastrami Romaine Salad Cups

Pastrami Romaine Salad Cups

* ¼ cup mayonnaise
* 1 tbsp mustard
* ¼ tsp lemon juice
* 6 slices beef pastrami
* 1 carrot , peeled
* 2 small heads romaine lettuce, rinse, leaves separated
* ¼ cup parmesan cheese, or to taste

1) Mix mayo, mustard and lemon juice in a small bowl. Set aside.

2) Roll each pastrami slice and cut into thin strips. Toss pastrami to release each strip from its rolled form. Set aside.

3) Use a vegetable peeler to make thin carrot strips. Finely slice each strip.

4) Brush each lettuce leaf lightly with the mayo-mustard mixture. Top with pastrami then carrot strips. Sprinkle each with parmesan cheese. Repeat with remaining ingredients. Serve immediately.



Compiled Recipe – Baked Macaroni with Corned Beef

Baked Macaroni with Corned Beef

* 1 (500 gram) pack elbow macaroni
* 2 tbsp canola oil
* 1 medium red onion, peeled, sliced
* 3 cloves garlic, peeled, chopped
* 1 (380 gram) can corned beef
* 3 sliced hotdogs
* 2 (250 gram) packs tomato sauce
* 1 cup banana ketchup
* 1 cup edam cheese or queso de bola, grated
* 2 (225 gram) blocks quick melting cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 350◦F.

2) Bring a pot of water, salted, to a boil. Add macaroni, stir and cook for 8 minutes. Drain and transfer to a large bowl. Set aside.

3) Meanwhile, in a wok over medium heat, heat oil. Saute onions until translucent. Add garlic and stir until fragrant. Add hotdogs then corned beef. Saute, stirring, until any liquid from the corned beef has evaporated. Pour in tomato sauce and banana ketchup; stir to combine. Season with salt and ground black pepper to taste.

4) Transfer sauce into the bowl with pasta. Using two large spoons, toss to coat evenly. Dump pasta into a 13-inch x 9-inch glass baking dish and spread into an even layer. Sprinkle edam cheese and quick melting cheese on top. Place in the pre-heated oven and bake for 20 minutes , or until cheese has melted. Remove from oven and serve while hot.



Compiled Recipe – Coconut Macaroons

Coconut Macaroons

* 2 ½ cup niyog (shredded fresh coconut)
* 1 (250 mL) pack condensed milk
* 1 tsp vanilla extract
* 1 large egg white
* pinch of salt
* ½ cup semi-sweet chocolate chips, melted

1) Pre-heat oven to 350◦F.

2) In a large bowl, add niyog, condensed milk, egg white, vanilla extract and a pinch of salt. Mix until well combined.

3) Scoop out batter into a lined mini cupcake tin. Bake for 20 to 30 minutes or until tops are toasted and macaroon is set. Remove from oven and let cool completely on a cooling rack. If desired, drizzle with or dip into melted chocolate. Store in air-tight containers, chilled.