'Asian cooking' archive

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.

Chicken fillets with hoisin sauce

The original Chinese recipe is called Szechuan (Sichuan) Pork, so named probably because one of the primary ingredients of the dish is Sichuan peppercorns. I’ve used the same basic recipe on pork, fish and chicken and they were all good. I have to warn you though that I never used Sichuan peppercorns because I have not discovered where I can buy them.

Fish egg soup with lemongrass and galangal

This is a simplified version of the Thai Tom Yam Kai Pa. By simplified, I mean I did not have some of the traditional ingredients so I just omitted them. I don’t know how much difference the omission of kaffir leaves and pickled bamboo made but my fish egg soup turned out very well — spicy, citrusy and, with the sprinkling of cilantro just before serving, wonderfully aromatic.

Fish belly with black beans and chili

I wish I can write a decent introduction for this dish but it has a very short history — it’s a four-hour-old recipe. I can’t give it any lineage either since I am not sure if it’s Chinese, Malaysian, Singaporean, Thai, Indonesian or Filipino. For sure it would fall under the generic label of Southeast Asian cooking since all the ingredients are native to Southeast Asia.

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.

Chicken satay

We were supposed to host a barbecue yesterday but our intended guests begged off at the last minute leaving us with a lot of chicken, pork and cocktail drink mixers. No problem. We mixed the drinks anyway, had our fill of Margaritas in our new Margarita glasses last night, and then we grilled the pork teriyaki and chicken satay for dinner tonight. In short, we cooked everything that we intended for the barbecue, including a large bowl of chicken and potato salad.

Steamed litid ng baka (beef ligaments)

One of my guilty pleasures: steamed litid ng baka. Until recently, I only get to enjoy them from the dimsum cart of bigger Chinese restaurants. Then, I bought this tray of beef litid from Unimart, used some to make my beef and hofan noodle soup and, the rest, I cut into bite size pieces, arranged the pieces on small plates, garnished them with toasted garlic and chopped onion leaves, seasoned with a little light soy sauce mixed with grated ginger and steamed everything for 20 minutes. I served the steamed beef litid as an extra dish for lunch yesterday.

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House On A Hill

Fish & seafood

• Fish fillets with pepper and thyme
• Braised tilapia
• Fish fillet with corn sauce
• Fish fillet and vegetables in sour cream
• Chili garlic shrimps with coriander paste and Kecap Manis
• Fish fillets in white wine and cream-and-cheese sauce
• Tuna belly fillets with garlic and rosemary
• Pasta with prawns in creamy garlic sauce
• Baked river cobbler fillets
• Baked mussels (tahong), the simple way

Healthy veggies

• Sunday lunch in the garden
• Fried chicken, garlic-mayo sauce & pineapple cole slaw
• Cabbage Rolls
• Swiss rosti (a.k.a. fried potatoes)
• Tuna belly fillets with garlic and rosemary
• Spanish tortilla
• Baked fish and spinach
• Capsicum halves stuffed with chicken, cheese and vegetables
• Floyd’s Greek stew
• Pasta primavera… with fresh tuna!