'Asian cooking' archive

Hot and sour soup

A classic oriental recipe cooked a little differently. Instead of using black chinese mushrooms, I used chicken leg mushrooms, a variety that has recently become available locally in vacuum packed pouches straight from China. And, instead of using sweet peas, I used snow peas (chicharo). The taste was traditional hot and sour soup; the crisp [...]

Stir-fried Beef and Straw Mushrooms

Sorry about the lag. I’ve had a bad, bad cold for the past two days and I’ve been sleeping a lot. In fact, I slept practically the whole day yesterday. I’ve been ignoring my coffee and switched to salabat (ginger brew) instead. Good for itchy throat and clogged nose. When I was younger I [...]

Braised Eggplants 2

Braised Eggplants recipe using a mixture of chili bean sauce and oyster sauce was purely vegetarian, this new dish incorporates a little ground pork. However, it is still largely a vegetable dish.
The ground pork was my husband’s idea. Coming from a highly carnivorous family (his two younger brothers cannot eat any vegetable dish unless there [...]

Lumpiang Shanghai

My father used to bribe me with lumpiang shanghai to get me to the dentist. When I was seven, he had retainers placed on my upper teeth and I just hated it. Eating was difficult. Food was tasteless. He brought me to the dentist every Saturday to have the retainers adjusted. I always gave him [...]

Pearl Balls

Our Saturday get-together with friends broke up a little after midnight. When we got home, I took a cup of glutinous rice, placed it in a bowl, added twice as much water and placed the bowl in the fridge, to prepare the rice for the next day’s lunch–pearl balls.

Pearl balls is the name for [...]

Braised eggplants

Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili bean paste, garlic, onions, oyster sauce, soy sauce, sugar and pepper.

A great side dish for broiled, grilled, or baked meat, chicken or seafood.
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long [...]

Chop Suey

A classic Chinese dish that has been adopted by Filipino cuisine, chop suey is a stir fried vegetable dish cooked with meat, carrots, snow peas, baby corn and quail eggs.
Other vegetables that may be included in chop suey are cauliflower, celery, cabbage, bamboo shoots, broccoli and mushrooms.
The pork may be substituted with diced chicken meat.
For [...]

Spicy Steamed Fish

Delicious steamed whole fish seasoned with a mixture of soy sauce, oyster sauce, chili garlic sauce and sugar, and topped with leeks and carrots.
Any firm and fleshy fish will be good for this recipe. I used maya-maya. Lapu-lapu, labahita, apahap or dalagang-bukid will also be good.
Bottled chili garlic sauce is commercially available in most groceries [...]

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• Where I cook
• Where I used to cook
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

House On A Hill

Fish & seafood

• Fried labahita (surgeonfish) with chili-pineapple sauce
• Baked pompano and red cabbage
• Crouching tiger, hidden salmon
• Bangus (milkfish) fritters, v. 2
• Fish fillets in white wine and cream-and-cheese sauce
• Steamed pompano with ginger sauce
• Pasta with prawns in creamy garlic sauce
• Fish fillet and vegetables in sour cream
• Baked mussels (tahong), the simple way
• Lemon-butter-garlic prawns

Healthy veggies

• Swiss rosti (a.k.a. fried potatoes)
• Potato salad with toasted cashew nuts
• Capsicum halves stuffed with chicken, cheese and vegetables
• Cabbage Rolls
• Fried beef brisket and potatoes with sour cream
• Baked stuffed potatoes
• The complete salad
• Baked eggplants with bacon and cheese
• Cooking for Father’s Day? Here’s an idea.
• Beef and broccoli leaves