THAI-STYLE CRISPY PORK BELLY

Comfort & Craving

“Because food is never just food”

If you’re craving something rich, crispy, and deeply flavorful, this Thai-style crispy pork belly — known as moo saam chun tod nam pla — is exactly what you need. The secret? Fish sauce. It brings out the best in pork, adding that unmistakable umami depth.

Ingredients

1. 1 lb pork belly (boneless mid-belly, skin removed)
   
2. Cut into strips about 1” x ¾”
3. 1½ tbsp fish sauce
4. 1 tsp sugar
5. ½ tsp ground pepper

In a bowl, combine the pork with fish sauce, sugar, and pepper. Mix well and massage the marinade into the meat until all the liquid is absorbed.

In a separate bowl, mix:

1. 2 tbsp cornstarch
2. 2 tbsp all-purpose flour

Sprinkle this mixture over the pork, tossing to coat evenly. Let the pork sit for a few minutes so it absorbs the flour fully.

Heat enough oil for deep frying. Once hot:

1. First fry: Add pork and fry until lightly golden.
2. Remove from oil and let it rest. This step helps render some fat and improves texture.
3. Second fry: Return the pork to the hot oil and fry again until deeply golden and crispy.

Transfer to a paper towel to drain.

Crispy, savory, and packed with flavor — this dish goes perfectly with sticky rice, fresh vegetables, or as a crunchy appetizer with beer

MY LIVING WALL

What do I do when my climbers grow beyond the fence?

When I first planted these climbers, my plan was simple: let them cover this wall, since unlike the other side, the ivy here hasn’t filled in much. But plants don’t exactly follow our plans, do they? I blinked, and suddenly—they’ve raced above the fence, reaching higher as if they had their own secret destination.

Curious what to do, I asked Beauty, my ever-practical helper. Her answer was quick: “Just cut off the tops and plant them below.” Sensible, yes.

But then another thought crossed my mind: what if I let them be? What if I allowed these green adventurers to tumble over the fence, hanging and swaying in the breeze like they’re dancing on their own stage?

Sometimes I wonder—plants may not talk, but don’t they seem to have a mind of their own?

STEAMED SHRIMPS— BECAUSE FOOD IS NEVER JUST FOOD

Shrimps turned out so plump and juicy. I gave them a quick soak in wine, soy, oyster sauce, paprika, pepper, garlic and onion powder… just enough to let the flavors sink in.

A gentle steam, and in minutes the shrimps blushed that perfect pink-orange.

The dip of soy, minced spring onions and grated ginger made it more appetizing 

This dish was paired with a medley of colorful vegetables — simple, vibrant, and absolutely satisfying.

“RAIN OR SHINE at 80: A BIRTHDAY IN THREE ACTS”

Today marked the final chapter of my three-part celebration for my 80th birthday — a milestone I wanted to savor in thoughtful, intimate gatherings.

Originally, I had planned this last one in the garden. But with the rains showing no signs of stopping (and who can say when they will?), I decided not to let the weather dampen the moment — or the memory.

Enter Jim: my ever-loving, sensible, and wonderfully practical partner, who always thinks of everything. He suggested we bring the party indoors — and so we gathered this morning for a simple but joyful breakfast at Army Navy.

And just like that, despite the gray skies, the morning felt warm. This bunch never fails to bring their own sunshine — laughter echoed, stories flowed, and joy filled every space between us.

To my delight, someone remembered the cake — and that small gesture made it feel like a real birthday party after all.

Of course, we couldn’t resist taking more photos — and I’m glad we did. These snapshots remind me: it’s not about the size of the celebration, but the sincerity of the people who show up.

To everyone who celebrated with me — and to those who sent kind messages from afar — thank you for making this milestone birthday so meaningful.

Here’s to 80 — rain or shine!

A MILESTONE WORTH CELEBRATING__ AGAIN!

Today was extra special—my dear friends from my former office gathered to celebrate the second party for my milestone birthday. Jim graciously hosted a lovely brunch at The Black Bean, setting the perfect stage for laughter, stories, and reconnecting.

It’s been almost a year since I last saw them, so I was truly looking forward to this reunion. These are the cherished friends I’ve stayed close to even after we went our separate ways when I retired—and each meeting only deepens our bond.

As tradition now goes, no lunch is complete without a sweet second act! Helen and Boy took us to Conti’s Restaurant for a delightful dessert of cake, coffee, and halo-halo. The dessert was delicious, but it’s the conversations—the easy laughter, the shared memories, the genuine warmth—that truly made it hard to say goodbye.

Time always fly when you’re with people who feel like home.

CELEBRATING 80: A TOAST TO LIFE, LOVE and MEMORIES

It was one of the most perfect nights of my life—filled with joy, laughter, and deep gratitude—as we celebrated my 80th birthday. This was the first of three intimate gatherings planned for this milestone, and what a beautiful beginning it was.

The first-floor hotel bar of the Wild Flour Restaurant in Westgate had been reserved exclusively for the evening by my eldest daughter. It was a private, cozy space where our family—along with my children’s in-laws—gathered for the celebration.

The venue allowed for heartfelt conversation, shared laughter, and the quiet comfort of togetherness.

My whole family was there. Two of my children and their families had flown in just for the weekend, as they always do for significant milestones—or in times of need. Their presence added warmth and deep love to the evening.

The highlight of the night came with the arrival of a stunning three-tier Tres Leches cake, complete with a birthday candle and festive topper. As my son brought the cake in, everyone clapped and sang “Happy Birthday.”

After I blew out the candle, we took posed photos for posterity, orchestrated lovingly by my sister. Once the cake and coffee had been served, I stood to say a few words—reflecting on this milestone and sharing some heartfelt thoughts and quiet musings.

My short speech touched on themes from my birthday blog: “Happy at 80: Reflections of a Beautiful Life.”

I ended with a toast:

“To life, to love, and to memories.”

And just like that, the blog found its title. Everyone stood, glasses raised, echoing the sentiment.

Once again, this celebration deepened our family bonds and reminded us all of the joy of belonging.

It was an unforgettable evening—and I carry the memory in my heart with gratitude and love, forever.

FIRST ATTEMPT AT MECHADO

Today, I’m excited to share my first attempt at cooking mechado! At first, I thought it was the same as caldereta, only to realize there’s a key difference: caldereta often includes pineapple tidbits, while mechado uses lemon or calamansi for its signature tang.

I found a recipe that resonated with my cooking style from Foxy Folksy, and with that as my guide, I dove right in. I wasn’t expecting it to turn out exactly as described — as they say, “It’s not the recipe, but the chef!”

📝 Ingredients

• 1 kilo beef round or brisket, cut into large cubes

• 1 cup pork fat, sliced into half-inch thick strips

• 1/2 cup soy sauce

• 1 lemon (juiced) or 6 calamansi

• 1/2 tsp ground pepper

• 3 tbsp oil

• 1 large carrot, cubed

• 1 large potato, cubed

• 1 large red bell pepper, sliced

• 1 large onion, chopped

• 1 tbsp tomato paste

• 1 piece each: star anise, cinnamon bark, and 2 bay leaves

• Fish sauce and 1 tsp sugar (to balance the taste)

👩‍🍳 Instructions

1. Marinate the beef in soy sauce, calamansi or lemon juice, and ground pepper. Mix well and let sit for at least an hour — overnight is even better.

2. In a large skillet, brown the pork fat using 1 tbsp oil until golden.

3. Sauté garlic and onions in the same skillet, keeping the pork fat in.

4. Add the beef cubes and cook until lightly browned and opaque. 

5. Pour in the remaining marinade along with 1–2 cups of boiling water, garlic powder, bay leaves, cinnamon bark, and star anise.

6. Simmer until the meat becomes tender.

7. While waiting, fry the potatoes until golden brown. Set aside. 

8. Steam the carrot cubes until just tender.

9. Add bell peppers and tomato paste to the skillet, and simmer for another 3–4 minutes.

10. Add the potatoes and carrots, stirring gently to combine.

11. Mix in 1 tbsp cornstarch (dissolved in a bit of water) to thicken the sauce.

12. Add more water if a saucier consistency is desired.

13. Adjust seasoning with fish sauce, a bit more ground pepper, and sugar to balance the flavors.

And just like that — dish complete! 🎉

To my delight, my husband declared that he prefers mechado over caldereta — definitely a winner on our table!