I love dim sum. My friend Lisa and I meet up once a week or once every other week for lunch at our favorite dim sum spot. There’s something about dumplings I find very comforting. Pork and Preserved Egg Congee, also known as Jook or Porridge is a common item you’ll find at a lot of dim sum restaurants. I used to love ordering this dish but by the time when I’m done eating, I’m already halfway full which doesn’t leave me a lot of room for other dishes. I now make them at home whenever I have a craving. It’s usually when I’m under the weather or when the weather is gloomy. Neither was the case today, I just felt like having something soothing.
Picadillo is similar to a hash and is a traditional dish in many Latin American countries and the Philippines. It is often served with rice or used as a filling in dishes such as tacos, burritos, and empanadas (source: Wikipedia).
This dish is a girl’s best friend. Why, you ask? Well for one thing, it is quick cooking and it’s packed with flavors. It is also flexible. You can use beef, chicken, and even turkey for a leaner version. This dish takes about the same amount of time to cook as you would to cook rice. So the next time you are looking to put food on the table in a hurry, and you want something flavorful, look no further!
Most Bolognese sauces I’ve had are made with beef or a variety of meats consist of ground beef, veal, and/or pork. I thought I change it up by making it all pork and I have to say, it’s definitely not lacking in taste. For a pork meat sauce, this has some pretty robust flavors. If you are not into red meat, this is a good alternative. Bon appétit!