One of the first Christmases I spent in Hawaii, I remember my pastor’s wife, Aunty Terumi, giving me a bag of Hawaiian-style Chex Mix in a Ziploc bag. I thought it was just some cereal mixed together and didn’t really understand why it would be a special treat. But I was told I was very fortunate to be a recipient of Aunty Terumi’s Chex mix. She was renowned for her party Chex mix. As soon as I took a bite, I understood the fuss.
It was spectacular.
Happy Pi Day!
March 14 is sometimes written 3.14, which most mathematically-minded people will know as π or Pi – the ratio of a circle’s circumference to its diameter. Pi Day was created in recognition of this important number. Besides just talking about Pi, food geeks such as myself also like to bake pies.
At the same time, St. Patrick’s day is coming up on the 17th and I was thinking about what kind of Irish recipe I’d like to share for the occasion. We haven’t done shepherd’s pie yet on this blog but we do like to make it every now and then. So I figured, why not kill two birds with one (Blarney) stone and make a shepherd’s pie for Pi Day?
Only one problem…
We made this amazing grilled pork belly dish that our guests completely devoured.
Recently, we celebrated a friend’s birthday at our favorite Western-style pork restaurant here in Kuching, My Restaurant. The most popular dish that we had that night was a platter of grilled, 3-layer pork belly that was a-ma-zing. We asked Walter, the chef-owner of My Restaurant, what was in it.
“Oh, caraway seed, salt, soy sauce, and some other spices which I am not going to tell you.”
Well, being the foodies that we are, we thought we could pull off a grilled 3-layer pork belly dish on our own.
Most people think of enjoying a hot cup of mulled apple cider on a cold Fall or Winter evening, but here’s a surprise: it’s good as a jelly too!
