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This, ladies and gentlemen is what my family calls Chinese Adobo. Filipino adobo has vinegar to it, making it a bit sour and salty. This tasty dish is more sweet and savory. The keynote flavor here is star anise, giving the dish a distinct flavor.

I start by coating the bottom of my wok with some oil (i prefer olive oil as it has great health benefits, but you can use vegetable or canola oil if you're in a pinch).  I then add a tablespoon of sugar and let it caramelize, you have to work fast or else it turns into rock candy. Once the sugar caramelizes, add your pork and coat it with the sugar oil mixture. I then add some garlic (to your liking) and wait until the meat is no longer pink. Add about two ladles of soy sauce,  a couple shakes of oyster sauce, add your star anise and water or 7up which ever you have handy and let simmer until meat is tender (starts to shred).

I pre-boiled my eggs in a separate pot and then added into the chinese adobo once the meat was tender. Enjoy with a hot steaming bowl of rice :)

The first snickerdoodle attempt (with the children's christmas cookie recipe)

Ever since I found this recipe on Allrecipes.com I couldn't stop making them. It pained me to purchase crisco... Never in my life I thought I would purchase crisco, but boy do they make this cookie for sure! After my disastrous snickerdoodle attempt christmas of 2010 at my aunt's house, I had to find a different recipe than the one I had used that day.  The original recipe I had used was from a children's christmas cookies recipe book. . .  no bueno. It was flat, dry and just not good whatsoever. So I figured there had to be one and of course, I found this :

Best Snickerdoodles you'll ever had in your life!!!!

Go ahead, try it yourself! don't skip the crisco or who knows what cookie you'll end up baking... enjoy!


***On a side note, I don't have a picture of my finished Mrs. Sigg's Snickerdoodles because once I take them out of the oven they disappear!!!!!