Asian cooking

• Beef Siomai Mami
• Sweet and sour fish: don’t forget the ginger
• Siomai soup
• Crispy catfish and green mango salad (yum pla dook foo)
• Steamed fish fillets, 2 versions
• Tofu with three sauces… and cilantro
• Tofu and eggplants with salted yellow beans
• Braised Eggplants 2
• Sweet & sour fish
• Chicken chop suey

How to cook

• Stewed mung beans
• Stir frying basics
• How to make crepe-like lumpia (spring roll) wrapper
• Poached egg in dashi — with ground sichuan peppercorns!
• 1 kilo of fish equals soup and spring rolls
• Don’t be a kitchen slave
• Braised bangus (milkfish) fillets
• Aromatic (and tastier!) spring roll wrappers
• Low fat, low sugar diet
• The how-to-cook series

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Nilagang Baka 4

Nilaga means boiled; baka is beef. Nilagang baka is the common name for boiled beef and vegetables, Filipino style. Cabbage, pechay, potatoes, carrots, and kalabasa (squash) are the vegetables most commonly used for making this soup dish. I like to experiment with vegetable combinations though. I have tried potatoes, carrots and Japanese sweet corn, pechay and chayote, pechay and potatoes… But the possibilities do not end with the variety of vegetable combinations. I tried cooking nilagang baka sukiyaki style by flavoring the broth with ginger, soy sauce and sugar. There were times when I added an envelope of onion soup mix to the broth. Last night, I decided to try using an envelope of cream of chicken soup mix. The result was a richer, thicker and creamier dish.