Crispy Binagoongang Baboy

Mesquite-Rubbed Baby Back Ribs

I like the Smokey Mesquite seasoning because of its natural smoky flavor, saltiness, a little spiciness from the chili and red pepper but not to overwhelming, and a little hint of sweetness. I always use this when we grill, bake or even pan-fry some meat. Yesterday, I tried using it on some baby back ribs. My plan supposed to be was to make the Sweet Baby Back Ribs but then I ran out of time to marinate it, so I looked around in our pantry and there I saw the Smokey Mesquite Seasoning. So I experimented a bit because I haven't tried using it on ribs yet. And sure enough it came out pretty good. You can add or glaze it with your favorite barbecue sauce if you want or a drizzle of honey after, but in this recipe I opted not to put anything and it still came out good. Anyway here it is, have fun biting the ribs!!!:)

SIOMAI OR STEAMED PORK DUMPLINGS

Siomai is a steamed dumpling filled with either ground pork, ground beef, or shrimp and wrapped in wonton wrapper. In the Philippines, it usually dipped in soy sauce with calamansi or calamondin with oily garlicky or ginger flavor.

I love siomai. It is one of my favorite appetizers. I never get tired of eating it. When I came here in the US, this is one of the foods that I missed from the Philippines. So I researched on some recipes and get some ideas how it was made. I vary the ingredients according to my taste.

Most recipes use sesame oil to be mix in the filling, but since I'm not such a fan for sesame oil, I omitted it. But if you like it, you can add it to the ingredients.

Pinsec Frito or Fried Wonton

I remember when I was in high school in the Philippines, that whenever I don't have a class, I stayed at my cousin's boarding house. And sometimes my cousin, Ramel, will treat me and some of his friends to eat pinsec and pizza. The first time I had the pinsec, I already loved the taste especially when you dip it into a sweet and sour sauce. It almost has the same taste as lumpia or egg rolls (if you make the same filling and just wrap it like a lumpia), although the way you wrap the filling is different. Pinsec is wrapped in a small square sized wrapper and will look like a triangle shape after it's done.

So when I came here in the US, I missed eating pinsec, so I tried to look around for some recipes and then vary the ingredients according to my taste. Here is my recipe for pinsec:

SWEET BABY BACK RIBS

I always like to munch meat from a bone.It's so much fun to eat while holding the bone in your hand and just bite the meat off it,ha ha. Call me a cowgirl. Anyway,because of that ribs is one of my favorite food to eat. I tried to browse for some good recipes for ribs and was drawn to this one since I've seen this on TFC,on "Life Pinoy Style" by Ron Bilaro. So I went to there website and I saw the recipe , tried it and I loved how the ribs turned out. My hubby and son loves it because the meat just falls from the bones. My mother in-law tried it,too and she asked for the recipe for it.So thanks to Life Pinoy Style for sharing this recipe. It is now one of our favorite family recipe. You can eat it with sides, like mashed potato, macaroni salad, or for Filipinos like me, with rice. Here is the link to the Sweet Baby Back Ribs. Enjoy!