Asian cooking
- Ostrich chop suey
- Stir-fried Beef and Straw Mushrooms
- Salmon, mango and coriander maki
- Braised chicken
- Baby prawns and broccoli fried rice with oyster sauce
- Shrimp and shiitake fried rice
- Spicy Steamed Fish
- Lo mein, not chow mein
- Lumpiang Shanghai
- Chop Suey
How to cook
- 1 kilo of fish equals soup and spring rolls
- Oven-grilled breaded chicken
- Herb-infused olive oil: make your own
- Low fat, low sugar diet
- Sauteing basics
- How to extract tamarind juice
- Stewed mung beans
- Pinoy pesto
- How to make crepe-like lumpia (spring roll) wrapper
- Stuffing a duck with aromatics
Recent Comments
Nilagang Baka 2
This is a variation of my previous nilagang baka recipe. I used short ribs this time (I used brisket in the other recipe). I also used a one leafy vegetable (pechay) and one root vegetable (potato) for contrast. If you would like to add more color, add some carrot wedges. If you want more than one variety of leafy vegetables, add some cabbage wedges.
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[...] night, I cooked nilagang baka, a total of 1.75 kilos, divided the cooked nilaga into three portions and reserved the third portion for today’s lunch. A little before noon, I [...]