'Asian cooking' archive

Tofu with three sauces… and cilantro

You like tofu? Fried tofu? So do I. But most Filipinos know only one way to enjoy their fried tofu (or tokwa as it is locally known) — as the other half of boiled pork in a dish called tokwa’t baboy, the traditional accompaniment for lugaw (congee). No doubt that fried tofu is great served that way but I like variety in the way I eat my tofu so I’m forever experimenting with what goes well with it.

But am I not supposed to be on a low fat diet? Why the heck am I eating fried tofu? I’ve invested in good quality non-stick cookware. Instead of deep-frying tofu, I fry the tofu cubes in a few tablespoonfuls of oil.

Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce

Yes, chili garlic sauce. Again. I can’t seem to get enough of the stuff. And I’m not even fond of spicy dishes. No, correction — I am not fond of overly spicy dishes. And that’s what makes the chili garlic sauce perfect for me so long as I use it for cooking rather than for dipping.

Yesterday’s lunch was a stir fry made with chicken strips, firm tofu and kangkong. So unbelievable simple, so amazingly easy to cook and so utterly tasty that I had to stop myself from having a third helping…

Crispy chicken strips with sweet and sour sauce

This isn’t a new recipe. You’ll find the details in an archived entry called sweet and sour chicken fillets. What’s new is that instead of deboning a chicken breast, I used chicken thigh fillets with the skins on. Amazing how the skins affect the crispness of the chicken. Even after the sauce was poured over the chicken strips, they retained their wonderful texture. I know. The skins add a lot of fat to the cooked dish. But for those who don’t mind the extra fat, it might be useful to point out how not removing the skins will affect the overall texture of the dish.

Chicken and cabbage stir fry with chili garlic sauce

There are two things about this dish that make it memorable. First, it is a lesson that chicken fillets are not essential for delicious stir fried dishes. Even chicken pieces with bones are good so long as they are chopped into small pieces. How small? By Asian standards, that means small enough to be picked up with chopsticks.

The second lesson is that chili garlic sauce, the kind you find on the table in most Chinese restaurants, is not only good for dipping. It is an excellent seasoning as well.

Aromatic (and tastier!) spring roll wrappers

I used to cook my spring roll wrappers on medium-low heat. Yesterday, I realized that if the batter is poured into a very hot pan and the wrapper is cooked over medium-high heat, the bubbles create a better texture and pattern. The wrapper browns better too. But that wasn’t the only thing I learned yesterday. I also discovered that adding finely sliced herbs to the batter makes the wrappers aromatic and tastier. Those are bits of fresh tarragon peeping through the spring roll wrappers. Next time, I’ll experiment with some other herb.

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.

Tuna and fresh mango stir fry

It was inspired by dish called fish fillets with mango salsa that I saw during one of the rare bloghopping opportunities I’ve had recently. I liked the idea of combining mangoes with cilantro but I wanted that definitive Oriental kick. So, instead of the very Western way of topping grilled fish fillets with salsa, I transformed the dish into a stir fry. Stir fries too greasy for someone on a low-fat diet? With a good-quality non-stick pan, non-greasy stir fried dishes are possible.

Tuna and cabbage spring rolls

…that you’ll be seeing a lot of vegetable spring roll recipes in the coming days. Why? Served fresh, vegetable spring rolls are low-fat, tasty, and I don’t know what it is about the experience of cutting into a spring roll… it’s just so exciting. It’s like exposing a secret that’s been waiting to be discovered.

These spring rolls were made with grilled tuna belly, shredded cabbage and carrots. Grated garlic was added for bite and, in lieu of the traditional dipping sauce, the sauce was stirred into the filling before the spring rolls were assembled.

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House On A Hill

Fish & seafood

• Fried labahita (surgeonfish) with chili-pineapple sauce
• Fish fillets with pepper and thyme
• Baked pompano and red cabbage
• Clams spaghetti with white wine
• Baked mussels with butter and cheese
• No meat during Lent?
• Baked mussels (tahong), the simple way
• Talakitok (trevally) steaks with homemade pesto
• Pan-fried kitang with tofu-egg salsa
• Baked tahong (mussels)

Healthy veggies

• Fried beef brisket and potatoes with sour cream
• Baked stuffed potatoes
• Potato salad with toasted cashew nuts
• Chicken & Broccoli Pasta
• Roast pork loin and spicy kangkong
• Spanish tortilla
• Pork, okra, squash and eggplants in sour cream
• Floyd’s Greek stew
• Sunday lunch in the garden
• Pasta primavera… with fresh tuna!