Bacon wrapped asparagus as straightforward as it can be is just bacon wrapped around asparagus then fry on little or no oil (if using a non-stick pan). Use toothpick to secure the spears together. For a little spice, sprinkle with ground pepper if preferred.
Now if you have some other surprises to wrapped inside the bacon like strips of ham – fiesta, SPAM, meatloaf, whatever you like, just do it, the possibilities are endless.
Every now and then a craving for Lucky Me! Instant Pancit Canton hits me. Maybe because it also reminds me of the happy college days (come to think of it, it was more of “nights” hehe) with my cousins when eight of us were still living together near the university. During late night studies (really??? I thought we just “went” to school) and a need for easy to prepare meals, we always have the very reliable pancit canton on hand plus hard-boiled egg… Yes, it’s perfect with egg. Like Jack and Jill; Hansel and Gretel; Lucky Pancit Canton and Hard-boiled egg is just the combination to beat. When we got some extras, a bottle of Coke just makes it heaven for students like us back then.
With a little more time to spare recently, my craving for pancit canton made me prepare basic ingredients like baguio beans, carrots, onion and garlic… then something came into my peripheral view… Lucky Me! Instant Pancit Canton Sweet and Spicy. I already had the canton noodles but decided to use Lucky Me! instead (noodles and flavorings) with the sautéed veggies and a hard-boiled egg, it was just perfect.
Ingredients:
1/2 kg Prawns
1 small can of sliced mushrooms, drained and washed
4-6 cloves of garlic, minced
2 tbsp thai chili pasted
4 tbsp osyster sauce
oil for sauteing
pinch of salt
Ginisang Tuna sa Spaghetti
Yep, it’s ginisa… the usual Pinoy way. If there is study on every Filipino household about our cooking habits, aside from frying (prito), sauteing (gisa, ginisa) will surely top the list.
From Wikipedia:
Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Unlike pan-searing, sautés are often finished with a sauce made from the pan’s residual fond.
In addition to what I’ve cooked earlier, grilled chicken with mushroom sauce, another dish completes today’s dinner. This time it’s a pasta dish cooked the Pinoy way.
RECIPE
Grilled Chicken Breast with Mushroom Gravy
Scarcity requires choice… the pantry supplies has been running low and has not been replenished since the weekend. Grocery stores are closed for two days (Maundy Thursday and Good Friday). After deciding on the chicken breast fillet from the fridge, there are two packs of McCormick Mushroom Gravy mix. It is decided. I have chosen. It shall be Grilled Chicken with Mushroom Gravy.
I am not a chef, my cooking experience is confined only to the four corners of our home and my clientiele is composed of family members (who will love me no matter what becomes of this chicken) so that the measurement of ingredients depend solely if the food tastes right so far 
So here is a simple and easy to cook recipe that requires just about anything instant around the kitchen. This will take about 30-40 minutes cooking time.
RECIPE
Another experimental recipe is this Prawns with Crab Fat (Aligue) sauce.
With lots of garlic sauteed in oil, I added aligue to the sauce consistency I like (about 3 tablespoons) and half a cup of water.
Here is one of our favorites at home. This has been one of Dad’s simplest dishes in terms of ingidients, but the procedure requires patience. The cooking procedure to broil in turbo makes the pork so tender the meat is literally coming off its bones. And because of this, frying the outside makes a harder crust to make sure the pork rib stay together.
Ingridients:
Pork Rib
salt
pepper
cooking oil
With all the cholestererol-full of foods that we were preparing for the Holidays, it came to my mind to prepare something that is seemingly healthy – a vegetable salad. A Kani Salad.
So how I did it? No cookbooks, just from the memory of how Kani Salad looks like in Japanese restos…
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