Bento Baon: Mugen the Siberian Husky

First off, I didn’t mean to go on a half a year-long hiatus from this blog. Moving to a foreign country is challenging enough as it is, and unfortunately, we faced an even tougher challenge when we discovered that our dog, Mugen’s health was compromised.

To make a long story short: Mugen has been back on his feet for the past couple of weeks. After being back and forth to the vet for four months – always worrying and trying to make sure he makes it through another day – I’m happy to say that he is better now, and my only wish is for him to be happy and healthy from here on out.

Stir-fried Noodles Using Instant Ramen

The title of this post pretty much sums it up quite nicely. I bought a pack of a Chinese instant ramen brand that tasted awful (blegh!), so I thought I’d re-purpose the noodles and make a yakisoba-type noodle dish with it. Here’s what I came up with.

Bento Baon: First Bento in China

I have made numerous panda-themed bento ever since I started this whole character bento venture. Not only are pandas one of my most favorite animals, I am also now living in the land of pandas! Thus, I thought it’s only fitting to create another panda-centric charaben as my first one in China. 🙂

Kitchen Adventure (in China): Adobong Baboy at Sitaw

I have made the famous Filipino pork adobo many a time – as most other Filipinos do. I’m pretty sure the sweet, salty, garlicky, slightly peppery Filipino adobo sauce runs through every Filipino’s veins. It’s delicious, familiar, comforting.

Since I am in a new land, I was yearning for something delicious, familiar, and comforting to cook. Adobo was a no-brainer.

So for my first (real) kitchen adventure in my Chinese expat kitchen, I present to you adobong baboy at sitaw (Filipino pork adobo with Asian long beans).

First Kitchen Adventure in China

Hello from China! Joel, Mugen, and I made it finally. I’m not going to lie: it’s been a hectic and stressful past couple of days, but I’m determined to not let that derail me from making the most out of this new chapter in our lives.

There is a lot of stuff going on right now in terms of acclimating to our new life, but I would like to introduce our China life to this blog with a kitchen adventure post. And this kitchen is what I’m working with: