Vegetable Lasagna plate for the (Late) Lenten Season

for those abstaining from meats. A combination of white sauce within the pasta and topping it off with tomato pasta sauce...I used celery, onions, carrots, parsley, oregano, zucchini, mushrooms and green peas.

Lemon Pepper Chicken Breast

oooozing with its marinade gravy, with buttered young corn 'n mushrooms plate lunch meal at 'PAK KAIN at PAK KAPE'
...another choice was Red Snapper Fish instead, on a Friday.

Chicken Pastel

...without the pie crust; instead, multi grain bread.

It's Official!

It's official ...PAK KAIN at the Phlippine Center Building,447 Sutter St., Suite 403 San Francisco, CA 94108Just a small food shop to get some Pinoy food and get aPAK KAPE: A's BARAKOffee.

In time for HOLY WEEK... Ginataang Isda

(this is Tilapia filet again)

I know Holy Week has passed, but here's my little contribution for it.

Ginataang isda wrapped in GABI leaves, cooked in coconut milk.top with crisp deep fried garlic and onion sprouts.

BEFORE

AFTER

More food can be seen in my facebook page here. It is updated more frequently. Also, I may create a Twitter account soon, so watch out!

Sliced Baked Chicken breast

Chicken breast on a bed of Broccoli, steamed on buttered chicken broth and leeks.A very healthy indulgence!

Garnish with a geranium (edible) flower.

Baked Pork Loin

This is boneless pork loin that you buy 'ready' in any supermarket (4 pounds I bought). Just drizzle the top and sides with your favorite herbs, (i did salt n pepper, garlic (always this trio) then lemon pepper powder, rosemary and thyme (the meat should be room temp). Then I put fresh onions and sprouts and fresh rosemary on its side (not top cause the onions will "stick" to the pork fat and damage the look - the top fat will sizzle when you bake it and it gives a little bit of crisp to your bite). Pour about one fourth cup of water in the pan for a little steam and so as not to burn the top fat, but not enough so that the top fat can sizzle crisp (or use pork stock or chicken stock if you have any).

PREHEAT oven to 450 (important). Now drizzle soy sauce or the "worcessssss" sauce and pour a stream of olive oil on the top to 'prime' the fat, and and put your pork loin in. After about 15 minutes, reduce heat to 250 deg. When you reach desired meat serving (I prefer medium well so that I can microwave to reheat or accommodate each of your family's preferences) - well done or whatever. Make sure your top part has a little crisp cause its own fat oil will add flavor on its side. Transfer the pork loin to a serving plate and use the drippings for your gravy.