Asian cooking

• Beef con tokwa
• Tuna and tofu stir fry
• Steamed fish with oyster sauce
• Spicy Steamed Fish
• Japanese-style beef and cabbage stir fry
• Gizzard, cashew nuts and peas stir-fry
• Chicken fillets with hoisin sauce
• Fish tempura
• Pho Hoa wins over Pho Bac
• Fish fillets with hoisin sauce

How to cook

• Sweet and sour fish: don’t forget the ginger
• Sauteing basics
• Don’t be a kitchen slave
• The perfect barbecue sauce/marinade
• Stewed mung beans
• Stir frying basics
• Oven-grilled breaded chicken
• Meals in a flash
• Herb-infused olive oil: make your own
• Stuffing a duck with aromatics

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Kilawing talaba (oysters)

Ingredients :

1-1/2 c. of shucked oysters
1/8 c. of strong vinegar
1 tsp. of salt
1 tsp. of finely chopped garlic
1 tbsp. of finely chopped onions
2 chili peppers, cut into thirds

Cooking procedure :

If planning to shell the oysters yourself, place the fresh oysters in their shells in a large shallow basic. Pour enough boiling water to cover. Let stand for 3-4 minutes. Drain. Using a pointed knife, pry the shells open and carefull remove the meat.

Place the shucked oysters in a bowl. Mix together the rest of the ingredients and pour onto the oysters. Stir a few times. Chill before serving.

Kilawing talaba is a very good appetizer.

In the mood for more food?

• Sour cream and garlic dipping sauce
• Chicken and mushrooms stir fry
• Cucumber cooler
• Food: the perfect Christmas gift
• Baby back ribs
• Egg pie
• Honey-lemon drink
• Fiesta noodles
• Potted herbs from Market! Market!
• Paksiw na lechon manok