Asian cooking

• Pork satay
• Shawarma
• Steamed fish with oyster sauce
• Stir-fried chicken, mushrooms and peas
• Vietnamese chicken and pineapple dish
• Maskara
• Vietnamese-style beef noodle soup
• Chicken and asparagus fried rice
• Vietnamese chicken satay with nuoc cham
• Beef and hofan soup

Asian Pantry

• Shaoxing rice wine
• Star anise (sanque)
• Bread: everyone has his favorite
• Ripe and sweet Philippine mangoes
• Wansuy (coriander or cilantro leaves)
• Enoki mushrooms
• Sichuan (or Szechuan) peppercorns
• Red wine vinegar, white wine vinegar and balsamic vinegar
• Extra virgin olive oil
• Togue (mung bean sprouts)

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Blended herbs

Great things do come in small packages. I discovered Carmencita herbs (the bottles are actually grinders) quite by chance and I use them in roasts, pasta, soups, grilled fish and meat. Each bottle has its recommended uses but don’t let that limit you into thinking that they cannot be used for combination dishes. The spices for chicken is great with chicken noodle soup, for instance. The one for fish is wonderful with sardines frittata. The possibilities are just endless. And don’t use them exclusively either. I use them in addition to other herbs and spices.

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