When we went to Pagudpud last December and dined at Emohruo Beach Restobar, I really wanted to recreate their Mango Honey Chicken that we all loved. So, for our Noche Buena in 2010, I decided to cook it for us.
I’m so glad I was able to recreate the dish and it really tasted close to Emohruo’s, except theirs was grilled. It’s very simple to do and I know you’d love this! Recipe, after the jump!
Ever since I wrote about Strawberry Sinigang after hearing about it from fellow bloggers, I’ve wanted to try it myself. So, it was actually part of our itinerary when we went on vacation to 5 destinations, including Baguio, last December. However, due to our very “tight” schedule, we scrapped visiting the restaurant that serves it. Thus, my mother swore to try to make her own version of it at home.
Before I go ahead with the Strawberry Pork Sinigang recipe, let me share with you how active my mother has been lately with this blog. Ever since the last quarter of 2010, my mother has been fully supportive of our food blog. In fact, she’s been really eager to share her recipes and have tried making her own homemade versions of dishes we tried from our trip and dining out. She now prefers to eat at a new restaurant when we go out. Also, she’s into designing or setting up the plates of food she prepares so they’ll look good on a photo. She would even make sure I get photos of food we order before eating. She’s now more patient. Amazing, huh? A stage mom, eh? 😀
So, it’s just fitting that I include her in the official contributors of this food blog. She’s got a ton of recipes to share. She’s an AWESOME cook. And I’m not saying that ’cause she’s my mother, but because she really is. That’s why it’s really hard to lose weight over here. My friends and everyone who have tried her dishes would agree with me 1,000%!
Okay, enough intro. When we went to the Strawberry Farm in La Trinidad, Baguio, we decided to pick strawberries ’cause my mother was determined to cook Strawberry Sinigang at home. So, most of the strawberries she picked were a li’l green.
Now, on to the recipe.