Kitoi's Ancestral Kitchen

Tuesday, June 11, 2013

Seasoning and cooking in claypot, Sinigang Na Isda

›
This post is a continuation of claypot cookware  that I made a few weeks ago. Now we get to the serious stuff....cooking! After the pot...
Sunday, June 9, 2013

Grilling Beef

›
An hour before grilling ribeye's are removed from the package dried with a paper towel, placed on a wire rack and put back into the frid...
Saturday, June 1, 2013

Chocolate Salty Balls

›
1/2c shredded coconut 1/3c toasted shredded coconut 1/4 cup coconut oil 2tbsp cacao powder or 1 square (1 oz) unsweetened baking...
Friday, May 31, 2013

Claypot cookery

›
I've been wanting to try some Asian claypot recipes and instead of going to Chinatown to purchase I decided to make one. The contents o...
Tuesday, May 28, 2013

"Arroz" a la Cubana

›
Came across this recipe for ground beef with peas and raisins and decided to make some alterations to the ingredients and form into a burg...
Sunday, May 26, 2013

Grilled pig liver

›
Time to get a new chimney I know...I know...it looks gross but I like my liver on the rare side. Fire up some brichettes and let ge...
Tuesday, April 30, 2013

Liver and bacon fried "rice"

›
Had some left pig liver from the  Ake  recipe and didn't want to go to waste. Got home late and not of lot of cooking time. Poked aroun...
‹
›
Home
View web version

About Me

My photo
Kitoi
Northern California
The nickname Kitoi from my Filipino grandmother in Hawaii that could not pronounce Keith. My mother taught me to cook in elementary school and have enjoyed it since. Up to now it was by necessity. In recent years it has become a passion to find recipes from the past, made with traditional ingredients and no processed foods.
View my complete profile
Powered by Blogger.