Monthly Archives:

September 2012

It’s a glorious, albeit cool, sunny Saturday morning, but instead of being outside or at some apple orchard or selecting the perfect pair of mums for the front porch, I am inside in front of a lap top and trying valiantly to update the Archives of this site. Not that I’m complaining – it’s a labor of love, and I need to learn how to honor and respect the past instead of pretending none of it ever happened (with the possible exception of an outfit or goatee). This is all in service of next year’s gala anniversary celebration for a decade of www.ALANILAGAN.com (and by ‘next year’, that means in a few short months).

That’s a lot of exclamation points, and I HATE explanation points, so you know this is no joke. Check it out!!!

As promised, it will be a day of shower shots, as a reward (or punishment, depending on your point of view) for all those who have stuck with us during the revamping of the site. Work continues, but we’re getting there.

More to come, more to come…

For tomorrow you’re going to get to shower with me… right here.

That is the question… Honey.

The low-key celebration for my Dad’s birthday consisted of a traditional Filipino dinner, cooked by yours truly – and given the bursting blossoms of the baby bok choy, it arrived just in the nick of time. The main event was a new recipe I was giving a whirl – a sort of bitter beef stew officially christened ‘Sinigang na carne’. The recipe seemed simple enough (though I did need to seek out the Asian Supermarket to get the Tamarind-based seasoning packet for the Sinigang.)

Here’s the recipe if you want to try it out – as I mentioned, there is a bitter element to the dish, which I found refreshing, but may not be for everyone:

Saute onion, garlic, and tomatoes in hot oil until onion browns.

Add beef, pork, and enough water (or rice wash) to cover meat entirely (about 7-8 cups water). Bring to boil, lower heat, and simmer until meat is tender (about 2 hours).

Add salt and seasoning packet, bring to boil for ten minutes.

Simmer, and add bok choy/Chinese broccoli and radishes.

Add more water if necessary, and the string beans. Simmer until tender.

Before serving, add lemon juice. Serve with white rice.

Please note, I upped the portions for this as it was for a larger number of people, particularly on the meat side, so don’t be afraid to play around with it. I also chose fresh beans over frozen (as they are still in wonderful season) and used only Chinese broccoli, which provided the perfect note of bitterness. Adhere strictly to the times, as anything less may result in less tender meat, and that’s one of the best parts of this dish.

All of the above were served with that Filipino staple – a heaping bowl of steaming jasmine rice – and a bit of Pan de Sol. It made more than enough for six people, with leftovers all around – and is the perfect Fall dinner for when the nights start going cool.