Pork Picnic Recipe


Medium sized pork picnic
Half a cup ginger Ale or sprite
3 tbsp redwine
1 piece onion
3 carrots, cut
3 celery, cut
6 cloves garlic, minced

Wash pork picnic and pat dry. Rub salt and pepper plus the minced garlic to the pork picnic. Pour Ginger Ale over the pork. Marinate in fridge for 2 hours or longer.

After marinating, sear pork picnic until brown, add carrots, celery and onion. Pour remaining marinade on pan and add the red wine. Let simmer for a few minutes.

Take out from pan and put on slow cooker. Cook on low for 5 hours.

Serve with mashed potato or use in sandwiches.

Also great with steamed rice.



Pork Picnic Ham version by Chef Husband


Chicken curry

Cooking is my passion, not.

Through the years I have tasted and eaten different kind of curry. Traditional Indian, Thai version among others and either chicken or beef.

Once in a while I craved for spicy foods.

I really dont know how good my version of chicken curry is as I only have my husband’s words. But accordingly he has been trying to replicate it at work and he couldnt get it right. Yay!

My recipe has evolved from the recipe book to its present form.


*Pound of chicken wings (can use more, depends on how many are you serving)
*2 medium potatoes, cut chunks
*2 medium to large carrots (i prefer 1 cup of baby carrots or cocktail ones)
* 3 or 4 tbsp of vegetable oil
*salt and pepper to taste
*curry powder
*soy sauce
*5 cloves garlic, smashed
*1 onion, julienne
*ginger, julienne
*cup and half of  water


Pour 2 tbsp of vegetable oil on frying pan, heat.

Sautee garlic till you can smell it, then add onion and ginger. Put some salt and pepper. Mix. When evenly mixed and browned a bit, add chicken wings. Mix. Add a bit of oil to help the sauteeing/frying of chicken wings.

When chicken turns brown and juices are coming out, add water. Bring to boil. Add 1 tsp curry powder, salt and pepper, just enough for  water to taste.  Bring to boil again. Simmer for 5 minutes and taste.

On 5 minute mark add potatoes and carrots. Bring to boil then simmer for 20 mins. Mixing every now and then.

Check the softness of potatoes and carrot. Simmer for another 10 minutes. By now potatoes has given your curry its starchy features.

Add 1 tsp curry powder or more depends on how spicy you want it. Add some soy sauce for color. Bring to a boil. Turn of fire.

Best with steamed rice.

Fire should be at medium (6 for some) thw whole time your cooking.

And that’s it. It is as simple as that and I don’t know if it really is exceptional but so far every time we have it for dinner, my husband cleans out his plate.

When we cook, it is mostly trial and error. Thats how we evolved established recipe and make it our own.

Happy eating!