Asian cooking
- Chicken and asparagus fried rice
- Beef and hofan soup
- My sweet and sour pork
- When tofu met pesto
- Chicken chop suey
- Cold soba noodles
- Nasi goreng (fried rice)
- Hot and sour soup
- Sukiyaki-cut beef with Kecap Manis
- Asian coleslaw
Asian Pantry
- Cocoa powder
- Patis (fish sauce)
- “Fish tofu”
- Udon
- Katsuo dashi (?)
- Kalamansi
- Bulaklak ng saging (banana blossoms)
- Shiitake mushrooms
- Bay (laurel) leaf
- Bread: everyone has his favorite
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Fermented black beans (tausi)
In the Filipino kitchen, they’re called tausi — pungent fermented (soy) beans. Chinese in origin, it has a complex salty flavor that goes well with fish or meat. It is available in jars, cans or even by weight in most vegetable stalls in public markets. Some recipes using tausi:
- Mapo tofu
- Humba
- Pork and kangkong in black bean sauce
- Beef and tofu with three sauces
- Lechon con tokwa
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