Chef Ricardo is Back!
February 17, 2008Voila! I’m finally updating my repertoire and instead of the regular cooking of pork adobo, honey-ginger chicken, bistek tagalog and pork tonkatsu, I’ve become adventurous for a bit and need to explore more spices for the tastebuds.
Here’s one of my *well-done* (with emphasis) beef steak that I’ve prepared this morning:
Looks good eh? Who wants to give it a try? *LOL* Who wants to test the true meaning of friendship?! 
I keed, I keed… it’s actually my Pillsbury chocochip pancake for breakfast (sent all the way from Manila by the wifey and delivered by RedEx, thanks Red!) and this is what happens when you haven’t watched the NBA All-Star weekend live coverage for a couple of years! I was running back and forth from the kitchen to the living room and didn’t want to miss a moment of this much awaited NBA event! I left the skillet heat too high and I’ll call this.. Pancake ala Tusta!
On the brighter side of the day, lunch was better and cooked it with some TLC. Here’s my latest creation and it’s a hoisin chicken with the recipe from pinoycook. It took some grueling preparations as I had to toast the sesame seeds separately, deep-fry the chix, remove the oil, put in the hoisin sauce and add the chix and toss to mix with the sesame seeds! I just made it sound complicated but it really isn’t. I wanted to narrate like a chef from the Travel and Living channel
I’ve now become fond of cooking and hope I can continue this when the wife is here.. I’m spoiled and the wife usually cooks for me.. Anna usually hears these two words coming out of my mouth.. Feed Me! That’s what Baby Justin is saying often these days! Like father like son eh?
