Asian cooking

• Pork teriyaki fried rice
• Chicken teriyaki
• Chicken and cabbage spring rolls
• Beef, ginger and pineapple stew
• Salmon, mango and coriander maki
• Chicken chop suey
• Egg Noodles with pork & mushrooms
• Roast duckling
• My sweet and sour pork
• Squid lo mein

Asian Pantry

• Bawang na mura (spring garlic)
• Sayote (chayote)
• Turmeric (yellow ginger)
• Green curry paste: how hot do you want your food?
• Fresh garlic
• Kamias (Averrhoa bilimbi)
• Siling haba and siling labuyo (hot chili peppers)
• Powdered dashi
• Chili sauce
• Lemongrass (tanglad)

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All-purpose flour and glutinous rice flour

Even before I got my hands dirty with baking I already kept a steady supply of all-purpose flour in the kitchen. Flour is essential for making gravy and for binding ingredients together as when making meat balls.

Not always, but most often, I also have a supply of glutinous rice flour. It’s really the best variety of flour for making native delicacies like palitaw.

Why Pillsbury all-purpose flour? Because it’s cheaper than Gold Medal and because there seems to be no perceptible difference in quality between the two.

I have a friend, a true-blue baking afficionado, who told me once that there is a store in the public market here in Antipolo that sells commercial flour in bulk, cheaper and you can actually choose the quality. Like, you specify high-grade flour for baking cakes but a coarser kind will do for making bread. She should know — her family owns a bakery.

I haven’t tried going to the store she mentioned because she said they sold flour in bulk — I only buy two kilograms at most, five is max, and that lasts for several weeks. I’m still curious though since the store also sells other baking products and equipment. Perhaps, one of these days…

In the mood for more food?

• A more flavorful pancit canton (chow mein)
• Cooking pans
• Pork, asparagus and mushrooms stirfry
• Taisan from Edna’s Cakeland
• Lasang Pinoy 7 : Potato omelet
• Salami and Cheese Fettuccine
• Basil and garlic toast
• Mint jelly for my waffles
• Pininyahang manok (pineapple chicken)
• If you want your chilis mildly hot instead of very hot