Collaboration with S.O.F.A.T Blog: Pork Belly!

Hi everyone! I was lucky enough to do my second blog collaboration with and old friend, Michael from S.O.F.A.T Blog. If you remember, my first one was with Christine from Christine’s Kitchen Chronicles back in September, check out the post here.

I love Michael’s blog name: S.O.F.A.T, which stands for Stories Of Food And Travel. Get it? It’s so clever, and so… Michael, because this guy seriously will go to places for food! Michael is also one of the first people I met when I transferred high school from Texas (yee-haw!) to California. He made fun of me and my Texas “Barn Dance” and I will forever be known to him as “Barn Girl.”

Michael came to visit New York and through a mutual friend we decided to do a blog collaboration using PORK BELLY as our secret ingredient! The result? Oily Goodness


I decided to do the pork belly two ways. First is pork belly braised low and slow. I used regular soy sauce, Tamari/dark soy sauce (for color and depth of flavor), finely chopped ginger, a bit of garlic, a bit of sugar, salt, and pepper. You can also see from the picture that I used some dried hot peppers which gave the dish some serious kick! I grew up in Indonesia eating spicy food since I was a toddler, so you can omit this part if you prefer sweet over spicy.

I garnished the dish with scallions. I have to give credit to Michael for inspiring me with this particular scallion diagonal knife cut as it looked so pretty! I learned this from his In-the-Kitchen Video 01 – Green Onions (Scallions) post/v-log, which he debuted in mid-March.


The hubs and I enjoyed this dish with steamed white rice. I think we had some white wine to accompany it as well, a nice, smooth and slightly sweet French Vouvray to cut through the spiciness.

My second pork belly dish was inspired by my lovely mom. We call this Babi Kecap in Indonesian, which literally translates to “Soy Pork.” This is something she used to cook for me and my sister growing up. The dish contains pork belly cut up in small pieces, hard-boiled eggs, and tofu. It’s all simmered in broth that’s seasoned with regular soy sauce, dark soy sauce, and sweet soy sauce (kecap manis, ABC is my fave brand for this particular item), and of course some s+p. Taste as you go and trust your instinct!


I sent this picture to my mom and I think she was quite impressed =) She taught me well.


Not too many pictures this time, but please head over to S.O.F.A.T and check out Michael’s food journey in his beautiful pictures. Did I tell you that Michael also used to lead delicious dumplings food tours around our hometown in California? Yeap! This guy has a lot of tricks up his sleeves. I can’t wait to see what is more to come from his blog, and especially from his new video series!

Until next time everyone, keep whisking away! or like what Michael says, let’s all get…. S.O.F.A.T.



A Korean Feast: Part 2 of 3 – Bean Sprouts Side Dish

Kongnamul Muchim [Soybean Sprout Side Dish]

Hello lovelies! Sorry for being away for a while without any notice! I had a fantastical Labor Day weekend (and I still have today off! wahoo!) on a friend’s family farm in Virginia to celebrate their fairytale wedding… more on that on tomorrow’s Wedding Wednesday!

To continue our Korean Feast, I will share a recipe for the soybean sprout side dish. This goes well with the pork belly I blogged last week.

  • 1 package / 1 Lbs. Soybean Sprouts
  • 2 cloves garlic, minced finely
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • A pinch of sugar
  • Green Onion (chopped finely, optional)
  • Red Pepper Flakes (to taste, optional)

Rinse soybean sprouts and boil for about 8-10 minutes. Drain.

In a large bowl, mix garlic, soy sauce, sesame oil, sesame seeds, and a pinch of sugar. If you’re using green onion & red pepper flakes, you can add this to the mixture as well.

Toss the soybean sprouts in, and you’re DONE!

So simple, right? I sometimes serve this sauce with baby bok choy or tofu. What a versatile sauce!

Kimchi Stew recipe to come next time…

Did you miss the earlier parts of my Korean Feast? Check them out:

Korean Feast: Sneak Peek

Part 1: Samgyeopsal (Pork Belly) + Ssam Jang (Soybean Paste Dipping Sauce) + Pajori (Green Onion Salad)