Skillet Night

I have been trying to spend more time with my family lately. I usually go once or twice every month now that I'm actually dating somebody and I gotta give him some time as well. I used to be at my sisters house literally every weekend or be there for weeks to live off of their food sometimes. I went over to "their" house (which consists of my sister. my nephew, her boyfriend, boyfriend's cousin and boyfriend's cousins son) last night because I've been wanting to have skillet in a long time. This is only the second time of me having it, and I was so stoked because the first time I had it, it was so delicious.

Its really easier to prepare. You just need to have a breakfast skillet and all meat and veggies you would want to mix in your noodles. You could experiment with different things to add to it and even add more or less of some, its up to you. This time we used:

a stick of butter
a bunch of spinach
a bunch of Chinese broccoli
a bunch of Napa cabbage chopped up to about 2" thick
10 stalks of Green onion chopped up to about 3" thick
a bowl full of mushrooms
10 Meatballs cut in half so its easier for the kids to eat
1 pound of Squid cleaned and cut into rings
1 pound Tripe cut in
1 pound of Thin beef slices (marinate it how ever you like)
1 pack of Miki noodles
4 eggs


Once everything was prepped, place all the ingredients around the breakfast skillet and turn the skillet on to 400 Fahrenheit. Add about an 1/8 of the stick of butter at a time and just keep on adding when you notice the skillet is getting dry. Add the items that take longer to cook, typically the noodles, tripe and meat. Add everything else you would like to add to your plate. At the end we had over-easy eggs, it was a nice finishing touch to our dinner. Have fun while doing this. It could get kind of chaotic when trying to get stuff of the skillet all at once. All in all it was, noms.

Have any questions? Feel free to ask.

Adobong Pusit (Adobong Squid)

So last Friday was no meat day again, so I decided on making a meal I haven't had in a while. This meal brings back lots of memories when I grew up in Camiguin (island located in the Philippines). I used to hang around with friends at night and when 2am struck, we would go by the shore to buy fresh squid before it even hit the market. After that, we would go by a friends house to either cook it as Adobo or Tinuwa (squid soup) and also stop by a couple other friends houses to gather around all the leftover rice we could find to eat with it. Its way more delicious when made with fresh caught squid but since I'm not living on a lovely island anymore I just have to deal with it the squid you can get at the grocery stores that have been iced for days. It still turned out good. And instead of eating it with rice, I ate it with steamed yams and brined anchovies (ginamos). I dipped the yams in the brined anchovies that had thai chilies and lime juice mixed into it, I know it sounds really weird but its actually really delicious.

Usually I don't clean out the squid before cooking it but since I had my nephew try it for the first time I didn't want him to see all the gross goo in it while trying to eat it plus, its just way more easier to eat when you clean it beforehand. So, if you do not know how to clean a lovely squid, click on this link ---->>> . How to clean and prepare squid. Wiki-how explains it way more better than what I would of said. =)

Anyway, now the prepping part is over, lets get to the cooking. Here is the recipe for Adobong Pusit:

1 pound of Squid, cleaned and prepped

1 medium Onion

6 cloves of Garlic (the more garlic the better!)

2 Bay leaves

1 Jalapeno, sliced

1/4 cup of Soy Sauce

1/4 cup White Vinegar

1/4 cup Water

1 teaspoon of Black Pepper 

a dash of MSG (I know its bad for you, totally your choice to add it in or not.)




Saute the garlic until nice and light brown, add the onion and let in cook for about a minute or two or until its a little transparent. Add the squid, stir it around and cover again for about one minute. Add the rest of the ingredients and let simmer for about five minutes. Don't leave it in for to long or it will get all rubbery. And there you go, noms