Alice Fun Little Kitchen

Because we love food

Happy Valentines from my cutie Pie:)

This was our afternoon looks like.... yummy and lazy day...

Stir Fry Noodles, Tempura Shrimp, Rice and for Dessert Monkey bread which cream cheese and caramel sauce. Life is good when the chef lives at your house....

Happy new Year from our family to Yours:)

Please come to Banana Belt on November 4th friday from 5pm-10pm for the annual Ladies night. I will be bringing my Steeped tea to the show. I will be having some gift baskets great for christmas present for the ones we love and some advent teas. As an addition i will be offering some hand scrub, facial, mud peel and more through my Seacret Mud Sea Salt product. I am excited to see each and everyone to have a great night shop till we drop night best of it there will be some drinks at the hall:):):) great crowd and just a fun night just to be with the ladies:)

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón, referring to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, North Sulawesi province of Indonesia, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charc...oal. Additionally, it is a national dish of the Philippines[1] with Cebu being acknowledged by American chef Anthony Bourdain as having the best pig,[2] and also being the national dish of Puerto Rico.[3] Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
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Chicken and Pork adobo is a classic filipino dish. The Hint of soy sauce vinegar and brown sugar makes this dish just delicious. I always make mine like this and add some hard boiled eggs. It is best eaten with just fresh steamed rice white or brown will do. Something for you to try tonight. Shoot me a msg on how to make this beautiful dish..

This would longsilog. Its basically longganisa or sweet sausage fried rice and egg. Its a classic filipino breakfast. The meat dish is the only one that gets change in this meals for breakfast...

Good morning what is for breakfast. Traditional filipino breakfast in my house growing up would be steamed rice, eggs, dried fish, sweet potato tops with fish sauce dressing... Top it with freshly ground coffee. Life can't be any better...

Tapa is dried or cured beef. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.
Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog [egg]). It sometimes comes with atchara (pickled papaya strips) or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.

Good evening everyone this is my cooking page. As of many of you know me this is passion, i love to cook. So please dont hesitate to ask me questions here. Thanks

Because i feel like eating sushi and udon soup on this cold sunday night....

Pinoy pork barbecue are skewered marinated pork sliced that are grilled until perfectly done. This is a delicious Filipino recipe worth your…

his is an all time pinoy snack. Young, kids, and adults enjoy this treat. It is very easy yet very yummy sweet.
Read more: http://cookeatshare.com/recipes/banana-cu e-655372…

The English-speaking world calls it roast pork belly; we call it lechon kawali — deep-fried pork belly. A slab of pork belly, skin on, is simmered in salted water, drained and cooled then lowered into a pot of very, very hot oil. During frying, the surface of the pork is browned and the skin puffs and turns crisp. The slab of pork is then allowed to rest for a few minutes before it is chopped into serving-size pieces.

This is what we have for lunch for a baby that is grumpy...

Meet your chef :) I am Alice and i love to cook i started falling inlove cooking when i was on my middle 20's. I use to be scolded by mom or my first boss in hongkong because I cant even fry eggs or cook rice perfectly:( i took it as challenge and since then i fell i love with it. I can cook 24/7 no complaining