Meaty and sweet from Sydney

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Chi Clemente's beef swimming in gravy

There are times when I read an e-mail, a song just starts playing inside my head, and the temptation to use the song lyrics for a blog title is just overwhelming. Reader Chi Clemente is based in Sydney, Australia. She showed my blog to her mom who saw my pic and said I looked familiar. It turns out Chi’s mom and I studied Law in the same school. When I read that, well, the lyrics of “It’s a small world after all” just kept going over and over inside my head. But, anyway, Chi’s contributions had been sitting in my inbox for a while — my apologies for the delay in posting them. There were two emails actually — the first one contained the photos; the second, the descriptions. There were tons of e-mail in between and I just got lost. Much like the beef swimming in gravy in the photo, I got lost wading through my e-mail.

And what does Chi say about her masterpieces?

Beef brisket swimming in gravy – “Meltingly succulent beef dish with the perfect gravy. I used a leaner slab of beef brisket because the gravy already looked very rich. My husband noted how tender the chunks of beef were, poured the gravy over his rice and said: ‘Gravy pa lang, ulam na!’”

Chi Clemente's sweet and sour pork

Sweet and sour pork (I’ll be posting a new recipe soon, by the way) – “The sauce seals in the crispness of the battered pork – I am proud to create it from scratch!”

Chi Clemente's chicken teriyaki

Chicken teriyaki – “I have cooked this dish twice already. I noticed there’s really a difference between using the regular (darker) soy sauce and the light soy sauce. I reckon the latter blends better with the mirin. The grated ginger makes the chicken less malansa especially when you reheat it.”

Chi Clemente's tiramisu

Tiramisu – “Mascarpone is the secret to this dessert which very fittingly squeals: ‘Pick me up!!’ A bit messy to prepare (some of the grated chocolate melted in my hands and never made it to the wine glasses *wink*) but it’s all worth it! I added fresh berries to make it more refreshing.”

Tiramisu

Thank you, Chi. And please say hello to your mom. I hope she’s enjoying my recipes through your cooking. Quite a way of staying in touch with a fellow alumna of UP Law.

February 16, 2009  Print This Post   
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Comments

2 Responses to “Meaty and sweet from Sydney”
  1. emy M says:
    February 18, 2009 at 3:24 am

    Thanks for sharing Chi and thanks for posting
    Connie.
    This is my youngest daughters’ favorite dessert
    and as I read Connie’s recipe it seems like it is
    easy to prepare. I love the innovative idea of serving it on a wine glass.

    Reply
  2. Connie says:
    February 18, 2009 at 2:06 pm

    Yep, it’s the tiramisu that got me too. :)

    Reply
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