'Japanese-style cooking' archive

Teriyaki udon

The name of the dish sounds very Japanese but I doubt if you’ll find teriyaki soba listed in the menu of Japanese restaurants. I sort of invented it last night because I wanted a low-fat meal with meat in it. You know, like making a statement that low-fat means neither meatless nor a total abstention from red meat. I bought lean pork meat a few days ago, sliced it thinly then marinated the sliced pork in teriyaki sauce overnight in the fridge. Twenty-four hours later, I used the marinated pork to make this noodle dish.

Kani salad

For dinner last night, I fried a 1.32-kilogram pompano, made a pot of miso soup while my husband prepared a bowl of Japanese kani salad.

What is kani salad? It is a mixture of cucumber, carrot, crab sticks and sweet ripe mango. Most recipes say just toss them with Japanese mayo but there was something missing. You really want to add a drizzle of sesame seed oil to give kani salad that unique Oriental flavor.

Grilled chicken teriyaki

If you’re a barbecue lover and you don’t mind the little extra work, boneless chicken meat are not only easier to eat, they are easier to grill too. Because they can be cut into uniform pieces, cooking them evenly doesn’t need a miracle. There is less chance too of the outside charring too much and too fast before the innermost parts are thoroughly cooked. And if your chicken barbecue experience has so far been limited to the kind that had been marinated with thick sauces and food coloring, it might be time for a little change. Try grilled chicken teriyaki.

Miso soup

Because my husband was not feeling well yesterday and made a special request for miso soup, we had miso soup with homemade siopao last night. It was the fifth time I made miso soup and each attempt has been a learning experience — about ingredients, quality of ingredients and techniques. It’s really insane how a soup so simple in appearance could be such a challenge to make at home.

Asian coleslaw

The inspiration is from Videojug. I always thought that ALL THAT OLIVE OIL was necessary to make raw vegetables edible but it seems not. As long as the combination of vegetables is right and the dressing is good, a salad can be a wonderful thing. I modified the Videojug recipe, of course, to suit my preferences. Instead of white cabbage, I used Chinese cabbage (pechay baguio). I also changed the sugar-vinegar ratio in the dressing to 1:1.

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.

Cold soba noodles

Originating from Japan, soba noodles are made with buckwheat flour. According to Wikipedia, because buckwheat easily falls apart when boiled, soba noodles often contain binders, usually wheat flour, but must contain at least 30% buckwheat flour to pass Japanese government standards.

Jipan Japanese bakery and coffee shop

My family used to be loyal Jipan customers until we moved to the suburb and trips to the mall became less and less frequent. We loved Jipan’s bread products which, although quite expensive, were worth every centavo.
Earlier today, we chaperoned our girls and their friends to the mall to see “Simpsons, the movie.” To be [...]

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House On A Hill

Fish & seafood

• Tilapia fritters with honey-lemon sauce
• Fried lapu-lapu with pineapple sauce
• Fish fillet and vegetables in sour cream
• Salmon and tomato soup
• Fish croquettes
• Baked mussels (tahong), the simple way
• Chili garlic shrimps with coriander paste and Kecap Manis
• Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
• Talakitok (trevally) steaks with homemade pesto
• Baked fish and spinach

Healthy veggies

• Chicken, mushrooms and potato salad
• Chicken, squash and zucchini saute
• Cheese-topped buttered vegetables
• Tuna belly fillets with garlic and rosemary
• Potato salad with toasted cashew nuts
• Fried beef brisket and potatoes with sour cream
• Broccoli and potatoes frittata
• Sunday lunch in the garden
• Cabbage Rolls
• Pork, spinach and Pinoy pesto