'Asian Pantry' archive

Fresh strawberries

Most of the strawberries in Philippine markets come from the La Trinidad Valley strawberry farms just outside Baguio City. Strawberry season usually starts in November and ends in May. Ergo, during the Christmas season, it is not unusual to find strawberry laden desserts. The first time I made strawberry streusel cake was on a December and, over the Christmas break, we often make lots and lots of strawberry milkshake. And we’ve added a new way to enjoy our fresh strawberries this year…

Hot chili soy paste

Not too salty, a little bit sweet and mildly hot, this soy paste is great with stir fries or as a dipping sauce. It’s what I use when run out of Kecap Manis. Not that they taste the same — I really like Kecap Manis much, much better — but this hot chili soy paste has a charm all its own.

Portobello mushrooms

I’ve been searching for portobello mushrooms for ages and, at last, they are now regularly available at the nearest supermarket. According to Gourmet Sleuth, portobello is simply an oversized crimini or brown button mushrooms. When the crimini reaches four to six inches in diameter, it then becomes portobello.

What’s so special about the portobello? The musky, smoky flavor. The size too…

Dried cranberries

I buy them primarily as a low-fat snack — dried cranberries, apricots, figs… But I cook with them too. I use them for baking and even to make rich sauces for meat stews. These dried fruits come in convenient resealable bags. You just cut the top, open the bag, get what you need then press the bag close much like what you do with a Ziploc bag. They don’t need to be kept in the fridge. Just place them in a cool, dry place and they stay fresh for weeks.

Eryngii mushrooms

As far as I know, the interest in other varieties of mushroom did not really take off until Mushroom Burger in Tagaytay became popular. Although people went there for the burgers, the conspicuous display of fresh and dried mushrooms slowly introduced us to shiitake, abalone and oyster mushrooms. Discovering them forever changed my life. It was the beginning of my love affair with mushrooms. Years later, when imported fresh and canned mushrooms started entering the local market, I would buy and try every new variety I’d find. I especially adore straw mushrooms and enoki mushrooms.

Sichuan peppercorns

If the dish known as salt and pepper pork is familiar to you, the pepper sprinkled over the pork in that dish is none other than Sichuan peppercorns. Named after a region in China from which it is known to originate, Sichuan or Szechuan peppercorns are not related to the black pepper nor the various chili peppers. They are the fruits of a plant family grown in Asia.

Contrary to common belief, Sichuan peppers are not only important in Szechuan cuisine but is found in many Asian cuisines including Indonesian, Tibetan and Nepalese (or is it Nepali?).

Oregano

A month after we moved, we called in the anti-termite people and had the entire house and garden treated. The oregano, which had already been replanted along with the other herbs and spices, withered and died. Until I can replace it, I’m obliged to use dried oregano. I bought a bunch last night, along with some bulaklak ng saging, to cook paksiw na pata.

Firm tofu

Local tokwa is cheaper but since I first tried Masoya Japanese firm tofu, it has been the only firm tofu for me. Discovering it was quite by accident. I was looking for silken tofu to make miso soup and there was only Masoya silken tofu. My eyes went past the Masoya firm tofu, I was not really interested thinking that firm tofu is firm tofu so why pay a high price for something I can get so cheap? There must be six kinds of local tokwa, in different sizes, on the same supermarket shelf. It wasn’t until a few weeks later when the same supermarket ran out of local tokwa that I was obliged to buy Masoya Japanese firm tofu.

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House On A Hill

Asian cooking

• Beef with broccoli
• Beef, mushrooms and tofu stir fry
• Miso soup
• Teriyaki udon
• Bangus (milkfish) and broccoli stir fry
• Chicken and coconut cream soup
• Tuna and tofu stir fry
• Pork and mushrooms noodle soup
• Sweet and sour boneless tilapia fillets
• Beef curry

Asian Pantry

• Sampalok (tamarind)
• Atsuwete (annatto)
• Dried cranberries
• Jars of dried herbs and spices
• Assorted beans and peppercorn melange
• Pili nuts
• Kalamansi
• Hot chili soy paste
• Vegetable cooking oil, olive oil and peanut oil
• Laurel (bay) leaves