https://thequirinokitchen.com/tag/black-peppercorns/ Asian cooking, culture and stories of recipes Sun, 28 Aug 2022 23:54:02 +0000 en-US hourly 1 https://thequirinokitchen.com/wp-content/uploads/2022/09/cropped-favicon-32x32.png https://thequirinokitchen.com/tag/black-peppercorns/ 32 32 https://thequirinokitchen.com/beef-calderetta-and-winning-the-plaridel-award/ https://thequirinokitchen.com/beef-calderetta-and-winning-the-plaridel-award/#comments Sat, 26 Oct 2013 05:02:13 +0000 http://asianinamericamag.com/?p=4096 Beef Calderetta- Filipino Meat Stew in Tomato broth is a classic Philippine dish of beef cubes, potatoes, peppers, olives which has a rich base of tomato sauces. The beef chunks are made tender by a slow stew over low fire. This enables the tomato flavors to lose their tartness, giving way to a sweet-savory thick gravy. ]]> https://thequirinokitchen.com/beef-calderetta-and-winning-the-plaridel-award/feed/ 9 4096 https://thequirinokitchen.com/pork-sisig-spicy-filipino-pork-belly-appetizer-for-thanksgiving/ https://thequirinokitchen.com/pork-sisig-spicy-filipino-pork-belly-appetizer-for-thanksgiving/#comments Wed, 21 Nov 2012 03:00:43 +0000 http://asianinamericamag.com/?p=3186  ] This Filipino Pork Sisig is a sizzling, spicy appetizer that’s a favorite starter to any meal. I cooked this pork dish three times, in three different ways as inspired by the recipe of my good friend, Chef and Artist Claude Tayag, who with his charming wife, Mary Ann once hosted Anthony Bourdain in their...]]> https://thequirinokitchen.com/pork-sisig-spicy-filipino-pork-belly-appetizer-for-thanksgiving/feed/ 19 3186 https://thequirinokitchen.com/classic-dry-fried-pepper-and-salt-shrimp-wok-wednesdays/ https://thequirinokitchen.com/classic-dry-fried-pepper-and-salt-shrimp-wok-wednesdays/#comments Wed, 08 Aug 2012 05:01:16 +0000 http://asianinamericamag.com/?p=1682 I burned it. This wonderful Stir-Fried Pepper and Salt-Shrimp dish. Oh my goodness. The smoke detector sent off a piercing sound. The wok was too hot, the oil beyond boiling. The minced garlic and ginger strips had turned black. But the shrimps were sizzling, bright orange, shiny and smelled irresistible. This was my first entry...]]> https://thequirinokitchen.com/classic-dry-fried-pepper-and-salt-shrimp-wok-wednesdays/feed/ 19 1682