Braised Short Ribs, Korean Style

I had some short ribs which had been sitting in the freezer for a long time now and I wanted to cook it to make baby food. When I took it out, it was then that I realized that beef short ribs wasn't really appropriate for making soup meant for baby food as it was too oily.

I really should name this dish "Short Ribs Surprise" as the ingredients and seasoning was really more of a "taste & see" [translated: tantiyahan] so I won't be able to post measurements here for now.

Ingredients:

Beef short ribs

water

spring onions

sugar

soy sauce

salt

ginger

garlic

Stuffed Fuzzy Squash

This is one of the dishes I learned from my mother-in-law when they came to visit us last month. The steps and ingredients are pretty simple but it becomes complicated because no recipe exists. Everything is a mixture of little bit of this and that - as my mother-in-law puts it, "konti toyo, konti asukal, konti asin, masarap na!"

I did exactly as that and seasoned the pork mixture as per my taste & imagination. I figured, we could always adjust the measurements later. This turned out great!

Ingredients:
ground pork
carrots
corn starch
sugar
salt
soy sauce

fuzzy squash



1. Peel the fuzzy squash and cut into disks.

2. Mix ground pork with carrots and corn starch and season with soy sauce, sugar, and salt


3. Pan-fry and sear / brown the fuzzy squash. When a little bit browned, brush with a little bit of cornstarch on the surface and put a dollop of the ground pork mixture on top. Pour some water in the pan, just at the level of the fuzzy squash, cover and let it steam.