Last year, when I revamped the blog, I had every intention to share more recipes. I wanted to make more of an effort to share some healthy dishes that I have picked up along the way with everyone who takes the time to visit with me here.
In addition to this added tab where I would share my own recipes, I wanted to make sure I featured some of my friends and the recipes that they make for their loved ones as well.
After all, the reason why we cook is because we LOVE the ones who we are cooking for!
Tina and I have known each other for a few years now. I have admired her and looked up to her for the healthy dishes that she serves her growing teens. I have also looked to Tina for words of encouragement and even inspiration in my faith. It’s nice to spend time with a friend like Tina, because she can always offer me a fresh perspective, and can sometimes even direct me to verse that applies in my situation.
Through our friendship, Nino and Chris have gotten to know each other as well. I have enjoyed the time I have spent with them as a couple, and even individually. They are good people. My kinda people.
One story I can share with you about a project that Tina and I worked on together involved Tina MAKING HER OWN QUINOA FLOUR. I kid you not. This lady is no joke. When she wants to do something healthy (and tasty) she knows just how to do it.
I am so happy she agreed to be the first person to contribute a recipe for all of you to enjoy.
Hello everyone! I’m Tina Ong, publisher of The Phenomenal Mama (http://thephenomenalmama.blogspot.com/). When Mish invited me to share one of my family’s most requested recipe on her newly revamped blog site, I immediately said yes. It’s such an honor to be invited and being given some space in her digital home.
Food is a huge part of my family. We all love to eat good food. Naturally, my home kitchen is the focus of my energy most of the time. I am passionate about cooking, baking AND eating.
It’s great comfort knowing that what I do in the kitchen serves as nourishment for the people I love very much. In the same manner, my family’s appreciation of what I cook nurtures me emotionally, as well.
Kalbi Jim is one of my family’s favorite dish. They can’t get enough of the tender beef and vegetables swimming in sweet-salty umami rich sauce.
It’s a complete and satisfying meal in one big pot. It is quite tedious to make so I always make a BIG batch. I make it one afternoon, and it serves me well for many meals to come. It even tastes better the next day.
There are a lot of ways to cook Kalbi Jim. My recipe calls for braising the beef, which is to sear the beef before letting it simmer. It may be an additional step and more work but in terms of results, the added step of searing really makes the difference between ordinary and mouth-watering.
When searing meat, make sure your stainless steel pan is hot and lightly oiled to get a nice caramel color. Also, do not overcrowd the pan to make sure you’re searing and NOT steaming. Meat will actually stick to your pan at first, but be patient. Let it cook uninterrupted for a few minutes. The meat will naturally release when seared.
Another look at my Kalbi Jim