Baked mussels with butter and cheese
The night I made the baked mussels with olive oil, garlic and cheese, my daughter Sam slept through dinner and missed the event. I did set aside some of the baked mussels for her but by the time she got up the following morning, the mussels had spoiled. In the summer heat, that wasn’t surprising. So I promised her I’d make another batch but she should make sure to stay awake for dinner.
Instead of olive oil, I used butter this time. Sam is not a big fan of olive oil and I thought that having missed the previous batch of baked mussels, I’d go all the way and please her so she’d stop feeling bad about what she missed.
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Samosas, a delightful vegetarian appetizer
I am not one to shy away from strong spicy smells. I have long been intrigued by Indian cuisine but never had the chance to really explore it. A major factor is the availability of traditional Indian spices. While Malaysian and Thai spices are becoming more available in the country, it has always seemed that [...]
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Pot stickers (fried siomai)
Let me take a break from the series of dishes I cooked using pre-boiled pork belly. I still have two recipes to post in that series — a fast and easy pancit canton (chow mein) and repolyo guisado (sauteed cabbage) with a new twist. But I am excited about something I cooked a couple of [...]
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Easy hors d’œuvre: herbed fish sticks
It’s still the same tilapia fillets in the first and third of the four-part series on hors d’Å“uvre using tilapia fillets. No spring rolls this time though. Just crisp herby fish sticks. You don’t even have to use tilapia. Fillets of maya-maya, talakitok or labahita will be just as great. Nothing can be simpler to [...]
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Easy hors d’œuvre: fish and fresh dill spring rolls
The third in the four-part series on easy hors d’Å“uvre featuring tilapia fillets is fried lumpia (spring rolls) with whole strips of fish fillets and chopped fresh dill as filling. Now, I’m not saying that you absolutely have to use fresh dill. It just so happened that among the herbs growing in my garden, the [...]
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Easy hors d’œuvre: garlicky mayo-vinaigrette dip
I originally planned on posting this as the last entry in the four-part series on easy hors d’Å“uvre featuring tilapia fillets. You know, post the fish recipes first and the dip, last. But I figured you might already decide to cook the first hors d’Å“uvre and it wouldn’t be fair if I held on to [...]
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Easy hors d’œuvre: fish, ham and cheese spring rolls
This is the first of a four-part series featuring fish hors d’Å“uvre using one main ingredient — tilapia fillets. These dishes — two rather eclectic spring rolls (lumpia) and fish sticks — can be served as hors d’Å“uvre (appetizers) or as main entrees. It all depends on the occasion. If you’re serving them for cocktails, [...]
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