Archive for the ‘potatoes’ Category

>Spareribs with Pineapple in Oyster Sauce


It has been a long time. My harddrive is already full of food pictures that are waiting to be published here. My baby is already 5 months old yesterday and since September, we have moved to a new apartment and I have started a new job. Our new place is nice. It is a place where everybody still says “Ohayou” (Good morning) to each other and also offer you produce from their gardens when harvest time comes. Although we are far from the conveniences that city living offers, we are loving every minute that we are here. My husband is particularly loving the fact that there is a supermarket nearby which sells big chunks of meat at a relatively cheaper price than the usual supermarkets. And thus as a comeback, let me share Rad’s favorite meat: the spare ribs.
Tonight, I decided to experiment a little bit. It is weekend, and we decided to spend the whole day inside the apartment just taking it easy so the ingredients are the things that I can find in my refrigerator only.
spare ribs (4 cuts)
1 potato
1 green bell pepper
2 rings pineapple
half an onion
about 2 tbsp oyster sauce
1 tbsp soy sauce
lettuce (as garnish)
1. Sprinkle shio-kosho (a mixture of salt and fine pepper) on the ribs and fry in butter until brown.
2. Put in onion and potato and fry some more (use moderate heat).
3. Mix in oyster sauce and soy sauce until they are incorporated in the meat and potatoes. Sprinkle ground black pepper. Pour about 3/4 cup water and cover.
4. Mix in pineapple and mushroom.
5. Put in bell pepper when everything is cooked. The remaining heat is enough to cook the bell pepper and still have some crunch in it.
Usually, the meat that we buy are already so tender that we don’t even need a pressure cooker or cook for a long time. I think the amount of water would depend on how tender or hard the meat is.

>Rosemary Chicken and Potatoes

I bought a marinated chicken (marinated in something a bit sweet and a bit spice with pepper)from the supermarket and usually I would just grill or fry it but I decided to spice things up a bit and coated it with the following mixture before baking it at 200℃ for an hour.

  • Rosemary mix —-Minced fresh rosemary, 2 tbsp lemon, 2 tbsp olive oil. (This is good for two big cuts already. I only cooked 1 tonight and froze the other.)

Halfway through the cooking time, I flipped the chicken. Then I realized it looks so lonely so I peeled and wedged some potatoes and cut some button mushrooms, sprinkled them with 1 tbsp olive oil(although the oil from the chicken would have been enough), pepper, minced garlic, a bit of garlic powder and some shichimi togarashi for a spicy taste, and just baked it along with the chicken for the last 30 minutes of cooking time. My did our kitchen smelled so nice! And that chicken was really good! Promise!

>Potatoes with Spam and Pineapples

It is not a gratin, although I was thinking of making one before everything evolved into this. Thus the uncreative title… oh well at least it`s not Potatoes with spam and pineapple and pepper with white sauce – which, just about summarizes the whole recipe.

  • 2 medium-sized Potatoes, peeled, sliced, boiled
  • spam, sliced to bits
  • pineapple chunks
  • red bell pepper
  • white sauce
  • pepper
  • butter

Put the boiled potato slices in the baking pan, brush a little butter over it and sprinkle enough pepper. Sprinkle spam tidbits then arranged the red peppers and pineapples. Pour white sauce over the layers. Broil for 8-10 mins.

I was so lazy to make my own white sauce so I just opened a packet of Rumic white sauce powder and dissolved it in milk and boiled to desired consistency.

Rad said he didn`t want gratin but just plain spam with rice but he managed take big bites of it anyway. Mangantayon!

>Breakfast Skillet


We almost always skip breakfast so when we eventually drag our bodies from the futon, we are so hungry that I don’t even have that much energy to venture in the kitchen and prepare something. I always have a bread though and often times it would just be different kinds of toast plus coffee or orange juice. Recently, I had that much time and energy to actually make something for brunch.

I liked For-the-love-of-cooking recipes because the ingredients have pictures and the process are so simply written that even a kitchen noob like me can follow. So for this time, I went ahead and did the Breakfast Skillet. I am sure the original recipe tastes good but, I modified it a bit to fit whatever I had in my ref.


  • 1 bunch of mushroom
  • 4-5 small potatoes (they call it finger potatoes)
  • 1 red bell pepper, sliced
  • 1/4 onion, diced
  • garlic
  • pepper
  • salt
  • cheese
  • bacon, fried and cut to bits
  • left-over Spam, cut to bits

— no green onions and eggs


I followed the procedure in the original recipe, except that, when I put the sautéed veggies in the plate, I sprinkled the cheese over it then the bacon and left-over spam and put it in the oven and baked till the cheese melted.

In summary: Fry bacon and spam. Sautee veggies, put in dish, sprinkle cheese then the meat, bake till cheese melts.

It was a filling dish that we didn’t even have to eat rice. I omitted the egg because we have been eating a lot of cakes lately and my cholesterol is already screaming. I was so happy because Rad said, “Your cooking tastes different.” This from the man who said that all my recipes tasted the same! Mangantayon!