Asian cooking
- Nasi goreng (fried rice)
- Fish tempura
- Candy-making
- Pandan chicken
- Grilled meat balls
- Tofu and baby corn stir fry
- Beef with broccoli
- Chicken and coconut cream soup
- Beef asado noodle soup
- Tuna and cabbage spring rolls
Asian Pantry
- Firm tofu
- Star anise (sanque)
- Katsuo dashi (?)
- Extra virgin olive oil
- Mango sauce
- Lemongrass (tanglad)
- Bulaklak ng saging (banana blossoms)
- Sardines in oil
- Assorted beans and peppercorn melange
- Kamias (Averrhoa bilimbi)
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Katsuo dashi (?)
The English label says “Katsuo dashi” but the description in the same label says it is an all around sauce made with shouyo (Japanese soy sauce), dashi (a soup stock made with bonito flakes), mirin and salt. Since katsuo dashi is defined as a soup stock, the sauce cannot be katsuo dashi, technically speaking. Of course, I am not an authority in Japanese cuisine (still learning).
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