Devil’s Beef Stew

First up is Dhanggit’s Kitchen’s Devil’s Beef Stew Blazing in my Cracked Pot, “devilish” because of its outrageous spiciness. Is it also devilish because of the amount of rice you’ll eat with this mouthwatering looking dish?

Pata Tim

Here we have I can do that’s Pata Tim. Whoever it was who invented Pata Tim, a tasty Chinese dish of the softest pork imaginable, is a genius. Oggi definitely had a stroke of genius when she decided to make it in a crockpot. Mmm….

Pork Estofado

Next up is Snug’s Pork Estofado, slow-cooked with saba bananas and served with crusty french bread to sop up all of that lovely looking sauce. Okay, we’re getting too hungry now…

Braised Pork Spareribs

Now, feast your eyes on ISKAndals’ Braised Pork Spareribs, one of the simplest recipes I’ve seen- made up of just pork, garlic, soy sauce and sugar- and oh so gorgeous. You just know that meat is falling off its bones…

Rib Ends

Homemade green tomato relish is the “secret ingredient” in Cooked From the Heart’s Rib Ends Braised in Green Tomato Chutney, creating an explosion of sweet, spicy and tangy flavors. We’re talking star anise, cloves, cinnamon, and szechuan peppercorns, people.

Pinatisang Manok

And finally, here’s my very own entry, Pinatisang Manok, which I wrote about here- and my husband is already asking for again.

Thank you so much to everyone who joined in and supported this Lasang Pinoy. These are all recipes I can’t wait to try out myself!

My crockpot was perfect for the job. In true lazy-cook fashion, at 10 a.m. I put the chicken in its frozen state with about 1/4 cup of good thai fish sauce (patis), a teaspoon of chopped fresh ginger, set the crockpot on low, and went back to bed.

Four hours later (around 2 p.m.), I added another 1/4 cup of patis and another teaspoon of chopped ginger.

At 7 p.m. (we were expecting guests at 7:30), I added some chunks of green papaya (from our tree!), a tablespoon of rock salt, and a few more dashes of patis to the already awesome smelling pot, and started the rice.

At 7:30 p.m., we sat down to a lovely dinner of this:

Okay, so crockpot cooking doesn’t give you the prettiest dishes, but oh- the flavor! The chicken, tender and juicy, was falling off the bone… the “sauce”, made up mostly of the chicken’s own juices, was tasty and not fishy at all… the green papaya was still a little crunchy, but that’s how I like it.

Taken with lots of sticky white rice, it was a very comforting, very filling meal.

It was my husband who introduced me to the crockpot. He uses it for everything from adobo to oatmeal (saw it on Alton Brown) to chocolate fondue. Yes, I know I’m a lucky girl. Anyway, we have two now- and they’re definitely two of the most used appliances in our kitchen.

This January, the theme for Lasang Pinoy is Crockpot Cooking, and I’m pleased and excited to announce that I’ll be hosting it right here, on Super Sarap.

I do hope you’ll join in- and even if you don’t have a crockpot or slow-cooker of your own, just use a regular pot to cook something over very looooow heat!

Please submit your entries by January 31, 2008 at midnight (Manila time). Email me your links, posts and images at lorraine AT supersarap.com.

**UPDATE: I’ll have my post up by the weekend! Also, I’m still expecting some entries, so there’s still time for you!**

Will it make you hungry? Yes. But what I love about this round is how interesting all of the write-ups were. Make yourself a cup of tea and go read them.

I hope it’s not too early to mention that I’ll be hosting January 2008′s Lasang Pinoy: Crockpot Cooking! To join in the fun, I suggest you sign up for the Lasang Pinoy mailing list.