Most fashion Antwerp schools produce the most talented young designers in the world because it seems that the environment is truly conducive for creative thinking. The Royal Academy of Fine Arts is located here and they produce the most creative, free-spirited, and uncontained artistic geniuses in fashion. When you travel here, you will see many shops with high fashion merchandise that are really top of the line. And they produce good quality products, too. Their craftsmanship is truly superb and the products are worth every penny spent on them.

When you are in Belgium, take a side trip to nearby Spain and sample the food in valencia. These are two stops that you should not miss when you happen to plan a trip to Europe. Food and fashion always go hand in hand in this continent so you should never miss a sampling of their offerings.

Now after satisfying your palette, you might want to visit art galleries and museum, this time to whet your appetite for works-of-art. Of course, to save yourself from the trouble of having to walk all over Amsterdam just to find the best art places then it would be the wisest course of action for you to make prior research. Using your laptop, use your favorite search engine and key in “art Amsterdam‘” so you may be given a run-down of all the great and cool places to visit.

Why is art in Amsterdam highly recommended? Well, the city is known to have spawned some of the best artists that ever existed. In their art galleries, you will get to see the works of renowned Dutch artists from the past to other more modern pieces that truly showcase the talent of the Dutch. The artworks of the Dutch are what made the city famous so it’s only fitting that you include a trip to the art galleries to give yourself an up-close and personal look into these stunning art pieces.

Ingredients:
* 1/2 kilo pork (cut into small chunks)
* 1/4 kilo pork liver (cut into small cubes)
* 5 pieces chorizo Bilbao (also cut in small pieces)
* 4 potatoes (peeled, cut in small cubes, fried)
* 1 green and 1 red bell pepper (diced)
* 1 cup chickpeas
* 1/4 cup raisins
* 1/2 teaspoon paprika
* 1 cup pork or chicken stock
* 2 teaspoons of patis (fish sauce)
* 3 tablespoons oil
* 1 tablespoon atsuete oil (optional)
* 3 tomatoes (diced)
* 1 small head of garlic (minced)
* 1 medium size onion (diced)

Procedure:
* In a pan or wok, heat cooking oil and atsuete oil.
* Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
* Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
* Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
* Salt and pepper to taste.
* Serve hot with white rice.

Well, when I cooked that time, I didn’t have the complete ingredients. It was only a simple home cooked meal.

Ingredients:
- 1 kilo tuna
- 1/2 cup vinegar
- 1 medium onion
- 1 medium cucumber
- Pinch of salt
- 1 medium ginger
- 5 pieces lemon
- 2 pieces hot chili
- 2 medium tomatoes

Procedure:
1. First, you have to clean the fish and cut it into cubes
2. Put it into the bowl
3. Pour the vinegar
4. Cut the lemon in half and squeeze it.
5 Put the sliced onion, sliced tomatoes, ginger, cucumber and salt to taste in the bowl together with the fish
6 Leave it out for one hour in the refrigerator before you serve

Courtesy of Jacky Abitago.

I forgot to interview him yesterday for the ingredients and instruction but here is one courtesy of kumain.com. They used almost similar ingredients. ^_^

Ingredients:
1. 1 Kilo Pork (cut into chunk cubes)
2. 12 pcs Tamarind (Sampaloc) or sampaloc mixed
3. 1 big Onion (diced)
4. 6 big tomatoes (quartered)
5. 2 pcs Radish (sliced)
6. 1 bundle Sitaw Stringbeans (cut into 2″ long)
7. 1 bundle Kangkong (cut into 2″ long)
8. Salt and Patis to taste
9. 6 cups water

Cooking Instructions:
Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender. Add onions, tomatoes and Tamarind juice. Add in all the vegetables. Season with salt and Patis to taste. Serve hot.

Anyway, I am going to post a simple recipe that I really know how to do which is the spiced pork chops. I think it doesn’t take any genius to know how to cook this one but I am posting it. At least with this recipe, I am proud to say that I know how to cook it. ^_^ By the way, this is a special pork chop recipe so please don’t get frighten with the ingredients.

(looked something like this)

Ingredients:
1. one half pounds apricots
2. six pork chops dripping
3. one and one half teaspoon Worcestershire sauce
4. one half tablespoon made mustard
5. sale to taste
6. one forth teaspoon cinnamon
7. one and one half tablespoon lemon juice
8. six tablespoon water
9. one tablespoon brown sugar

Cooking Instruction:
Marinate apricots in cold water overnight. Brown chops quickly on both sides in little fat. Then transfer it to an ovenproof dish. Add everything, Worcestershire sauce, mustard, salt, cinnamon, lemon juice, water, sugar and mix thoroughly. Cook slowly until the sugar bits are dissolved. Add the drained apricots and simmer for at least 10 minutes. Pour the sauce over chops, cover and cook in moderate oven, 350F for one hour or until the chops are tender.

Well, if you want the old fashioned way of cooking pork chops. Just marinate chops in a bowl with soy sauce and lemon juice overnight. Fried the chops until juicy brown and serve with ketchup!