Asian cooking

• Kikiam (Que-kiam)
• Ostrich chop suey
• Japchae (jabchae, chapchae or chapchee), a Korean noodle dish
• Fish belly with black beans and chili
• Maskara
• Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce
• Where-is-the-rice fried rice
• Food tripping in Taiwan
• Chicken fillets with hoisin sauce
• Hot and sour soup

Asian Pantry

• Coriander seeds
• Bihon noodles
• Mirin
• Mango sauce
• Ripe and sweet Philippine mangoes
• Kangkong (water or swamp spinach)
• Kamias (Averrhoa bilimbi)
• Honey
• Shaoxing rice wine
• Jams and jellies

Recent Comments

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Jams and jellies

We used to keep a variety of jams, jellies and marmalades in the fridge — strawberry, guava, apricot, grape… Maybe we suffered from an overload and no one seems to hot over jams and jellies these days. In fact, it’s been ages since I last bought a jar or jam or jelly. The jars of strawberry jams we have right now are courtesy of my husband who spent a few days in Baguio for their company’s annual planning conference.

In the mood for more food?

• Stainless steel Chinese woks
• Dan Eric’s: ice cream without corporate pricing
• Fried chicken, garlic-mayo sauce & pineapple cole slaw
• Baked scallops
• Genia’s in Marikina
• Alex’s mango shake
• Mixed berries muffins
• Beef and hofan soup
• Patis (fermented fish sauce)
• Blueberry streusel cupcakes