Food articles posted in Feb 2008

Salmon salad with mango-lemon dressing

Have I ever mentioned that salmon is my favorite fish in the whole world? It is, actually. Not tuna, not tilapia, not bangus, but salmon — smoked, preferably, but quite alright just fresh. My daughters are very much aware of my preference that they decided to give me Nick Nairn’s Top 100 Salmon Recipes cookbook for Christmas. This salad has been adapted from a recipe in Mr. Nairn’s book.

Udon for breakfast

I rarely eat breakfast. I usually take two cups of coffee in the morning then eat somewhere between 9 and 10 which qualifies my first meal as brunch. One day last week when the kids’ packed school lunch consisted of stir-fried pork and vegetables, I decided that my brunch would be udon. I boiled some udon, tossed them with what was left of the stir fried dish and the result is what you see in the photo.

Sake

I’ve only used sake for cooking but, one of these days, I’ll have a sip. Maybe more than a sip since sake drinkers claim you can’t get a hangover from drinking sake.

Ginger

It’s pungent, it’s spicy, it’s heady and simply wonderful. It’s great for dipping sauces, stir fries and even for drinking.
See also:

Steamed chicken with ginger-garlic sauce
Kinilaw na tuna

Chicken fillets with hoisin sauce

The original Chinese recipe is called Szechuan (Sichuan) Pork, so named probably because one of the primary ingredients of the dish is Sichuan peppercorns. I’ve used the same basic recipe on pork, fish and chicken and they were all good. I have to warn you though that I never used Sichuan peppercorns because I have not discovered where I can buy them.

Fish egg soup with lemongrass and galangal

This is a simplified version of the Thai Tom Yam Kai Pa. By simplified, I mean I did not have some of the traditional ingredients so I just omitted them. I don’t know how much difference the omission of kaffir leaves and pickled bamboo made but my fish egg soup turned out very well — spicy, citrusy and, with the sprinkling of cilantro just before serving, wonderfully aromatic.

Honey

This is a staple. There’s always a jar of honey in my kitchen although it hasn’t always been that way. It wasn’t until about a year or two ago when we became regular honey consumers. I use it for baking, I prefer honey to syrup for my pancakes and waffles, and I use it for [...]

Fish belly with black beans and chili

I wish I can write a decent introduction for this dish but it has a very short history — it’s a four-hour-old recipe. I can’t give it any lineage either since I am not sure if it’s Chinese, Malaysian, Singaporean, Thai, Indonesian or Filipino. For sure it would fall under the generic label of Southeast Asian cooking since all the ingredients are native to Southeast Asia.

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Chicken dishes

• Turkey and potato salad
• Home-style McChicken
• Cooking for Father’s Day? Here’s an idea.
• Speedy’s chicken burgers
• Lumpiang pabo (turkey spring rolls)
• Baked creamy chicken and potatoes
• Baked chicken in sour cream
• Chicken and sausages pasta
• Chicken and pesto quesadillas
• Oven-grilled chicken with corn sauce

Superb soups

• Beef, misua and upo soup
• Kalabasa (squash) and potato soup
• Macaroni soup
• Chunky Beef and Macaroni Soup
• Salmon and tomato soup
• Fish head soup with coconut cream
• Save the meat from the soup bones
• Chicken and misua soup, version 2
• Herbed chicken soup with assorted beans
• Kalabasa (squash) soup

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