Archive for September, 2012


As a first time mom, Chibi has no idea on how to nurse her newborn pup.


This morning, Chibi gave birth to two puppies. Unfortunately, the first puppy which came out was stillborn.  The second one came out almost an hour later. Good thing my mom saw the poor pup hanging halfway out from Chibi, we had to ask my mom’s friend to pull the puppy out – Chibi seemed too tired to push her puppy out, and bringing her to the vet would take more time.  And here we thought Chibi had to undergo a caesarian procedure because the vet said that since Pom is a bit big, Chibi’s puppies might be too big as well. Luckily, Chibi had a normal delivery.





Pom-pom is the pup’s father, he is a cream colored Pomeranian while Chibi is red, we are wondering why the puppy is parti-colored. But I guess that happens…both puppy and mother are doing fine now 😀

We had to hold Chibi while she nurses her pup or else she’ll stand up.


A parti-colored pup? Now, how’d that happen? Hmmm…


We’re still thinking of a puppy name – it’s a boy! 😀 Any suggestions?




‘Jeyuk? What’s that?’ Was my first reaction when my husband told me about this Korean dish. I’m not really familiar with it, but it did get my taste buds attention when he brought home a package of Jeyuk topped on rice. I love spicy foods and Jeyuk is simply perfect.

This is a combination of thinly sliced pork belly (bacon cut) with onions, gochujang (hot pepper paste) sesame oil, sugar, garlic, green pepper and ginger – well, that’s what I was able to taste. And I wasn’t mistaken when I checked Maangchi’s website to look for the recipe. Little did I know that this dish was also called doejibulgogi. The other ingredients that I missed was the soy sauce, pepper and gochugaru (hot pepper flakes).

Like other Korean side dishes or banchan, this dish was easy to cook. Since I couldn’t get thinly sliced pork belly, I bought frozen pork belly instead for easier slicing. One thing I did though, I removed the skin from the pork before I sliced it into bite size pieces, washed it, dried it with a paper towel and placed it in the pan. Oh, make sure that you use a non-stick pan when cooking this dish. After that you just ‘dump’ all the ingredients in the pan; the onion, green onion (leeks), garlic, ginger, brown sugar, soy sauce and pepper to taste. One ingredient that I omitted was the green pepper. When all the ingredients are in the pan, turn on the stove and begin mixing while the pan gets hot – cook for 10 minutes, stirring occasionally until the onion becomes transluscent.

Yummy jeyuk!

Korean spicy stir fried pork, anyone?

This is the video for Maangchi’s Doejibulgogi:

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