Asian cooking
- Steamed fish with oyster sauce
- Shawarma
- Lechon con tokwa
- Lasang Pinoy 24: Coconut custard
- Vietnamese spring rolls
- Spicy baked plapla
- My sweet and sour pork
- Sweet and sour fish: don’t forget the ginger
- Beef asado noodle soup
- Lumpiang Shanghai
Asian Pantry
- Flavor extracts
- Sake
- Sampalok (tamarind)
- Patis (fish sauce)
- Vinegar
- Dry yeast
- Kangkong (water or swamp spinach)
- Cocoa powder
- Fermented black beans (tausi)
- “Fish tofu”
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Extra virgin olive oil
Olive oil is something you can’t do without if you have kids who love pasta almost as much as they love rice. I used to keep two bottles at any give time — extra virgin olive oil (for salads) and olive oil (for cooking) — but I only use extra virgin olive oil these days for convenience. The prices aren’t that much different anyway and one bottle instead of two is a more convenient storage option.
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