Asian cooking

• Budget cooking part 3 (twice-cooked chicken and tofu)
• Chicken and spinach stir fry
• Squid lo mein
• Steamed Eel (Palos) Topped With Leeks, Mushrooms and Carrots
• Braised chicken
• Sam’s Japanese rolls
• Miso soup
• Stir-fried Beef and Straw Mushrooms
• Candy-making
• Beef, ginger and pineapple stew

How to cook

• Soup tricks
• The how-to-cook series
• Aromatic (and tastier!) spring roll wrappers
• Oven-roasted crispy pata
• Tips for cooking Chinese-style fried rice
• Reheating fried spring rolls
• A more flavorful pancit canton (chow mein)
• A few kitchen tips
• Sauteing basics
• Stuffing a duck with aromatics

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Fish Chayote Soup

Although Tinolang Isda is not as popular as Tinolang Manok, it is a common dish we prepare at home.

And I thought that there had to be something to make it a little bit different. In cooking tinola, the first step is to saute garlic, ginger and onions. In cooking picadillo, the first step is to saute garlic, onions and tomatoes. I decided to combine the two, plus and minus some ingredients.

I used talakitok belly for this dish. I bought the whole belly and had it chopped in the market into serving size pieces, about 3″ by 3″.

The sili leaves were an afterthought. Just for contrast. We picked them from the sili plant growing in our backyard.