Asian cooking

• When tofu met pesto
• Stir-fried Beef and Straw Mushrooms
• Beef with sate babi sauce
• Beef and asparagus stir fry
• Food tripping in Taiwan
• Beef and tausi stir-fry
• Tofu, spinach and bean sprouts stir fry
• Tofu and eggplants with salted yellow beans
• Kangkong (water or swamp spinach) in oyster sauce
• Gizzard, cashew nuts and peas stir-fry

How to cook

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• Meals in a flash
• The pasta connection
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• Tips for cooking Chinese-style fried rice
• Oven-grilled breaded chicken
• A more flavorful pancit canton (chow mein)
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• Meals in a flash, part 2

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Fish head soup

There is so much more to fish than fillets. Fish head is a delicacy in oriental cooking. Too bad that in many countries, fish heads are discarded as not being fit for human consumption. They’re missing a lot. The head is the most flavorful part of the fish. The heads of fairly large fishes have plenty of meat too.

This fish head recipe is derived from a classic Filipino dish called swam, something my grandmother used to cook when I was a kid. While the classic swam uses asohos, the small white fish used for making tempura, I chose to cook it using the head of a salmon instead.

To cook this fish head soup, the head of any fairly large fish may be substituted–lapu-lapu, maya-maya, tanguigue… The ideal weight should be around half a kilo. For best results, use patis (fermented fish sauce) for seasoning instead of salt. Plenty of garlic, ginger and onions are a must.