Asian cooking
- Crispy catfish and green mango salad (yum pla dook foo)
- Pork teriyaki fried rice
- Oriental Chicken Noodle Soup
- Mussels and straw mushrooms in oyster sauce
- Stir-fried Beef and Straw Mushrooms
- Roast duckling
- White (Hainanese) chicken
- Beef curry
- Steamed fish with oyster sauce
- Tuna and tofu stir fry
Asian Pantry
- Fresh pineapples
- Bihon noodles
- Food color
- Miso paste
- Shaoxing rice wine
- Wansuy (coriander or cilantro leaves)
- Red wine vinegar, white wine vinegar and balsamic vinegar
- Bread: everyone has his favorite
- Jams and jellies
- Extra virgin olive oil
Recent Comments
Fresh garlic
If there is one thing I cannot do without, it’s garlic. I can live without onions and tomatoes but not without garlic. There are generally two varieties of garlic that you’d find in Philippine markets — the smaller native garlic is more pungent and has a stronger flavor. The imported Taiwan garlic is sweeter with a more bland flavor. My problem with the native garlic is the difficulty in peeling them because of their small size. The Taiwan garlic is easier to handle but you have to give up so much on flavor.
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