recipes
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I LOVE Cookshelf
If you have a cookbook collection you feel you don’t get as much use out of as you should, SIGN UP FOR COOKSHELF. It has totally changed my life, no exaggeration. In April of this year, I started a project… Continue reading
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It’s Soup Season: Barley Soup Johri’s Talvo
Last week it was oxtail soup using the beautiful oxtails from Mohr Animal Acres. Then a “Cheater’s Pho Bo” with canned beef broth, canned chicken broth and a rib-eye steak from Mohr also. Last night was a hit, Barley Soup,… Continue reading
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For Denise: Lechon Turkey / Pabochon
Lechon Turkey/Pabochon 1 10-12 lb. turkey, rinsed thoroughly, giblets, etc. removed 1 cup fish sauce (patis) (or 2 cups kosher salt or 1 cup table salt) (available in Asian stores, a good Filipino brand is Rufina) 1/4 cup soy sauce… Continue reading
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Korean-style Sweet Potato Noodle Stir-fry
My mom, not a serious foodie like me but a foodie nonetheless, brought me these Korean sweet potato starch noodles on one of her visits here, having tasted it when a Chinese friend brought some to their workplace. We might… Continue reading
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Two Sides Yellow
1 16-oz package firm or extra-firm tofu, drained, cut into 1-inch cubes and patted dry with paper towels oil for pan-frying or deep-frying 1 tablespoon minced garlic 1/2 teaspoon chili paste (sambal oelek), or to taste 1/2 cup chopped green… Continue reading
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Spinach, Shrimp and Mango Salad
I’m not too fond of most Asian-style salads, because I find some things are usually “off” or the combination of tastes just screams WRONG! This is one exception to the rule. 1 package baby spinach, washed and spun dry2 cups… Continue reading
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Sesame Seed-Crusted Tofu Bites
1 16-oz pkg extra-firm tofu, cut into 1-inch cubes and patted dry with paper towels 1/3 cup sesame seeds 2 tablespoons cornstarch 3 tablespoons flour 1/2 teaspoon sugar vegetable oil for deep-frying, I used safflower Your choice of sauce for… Continue reading
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Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)
My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with the emphasis on the snow peas. She also adds shelled peas and cashews to hers, a nice variation to this… Continue reading
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Thai Spicy Lobster and Pineapple Curry (Kaeng Kung Mangkawn)
1/4 cup coconut cream 2 tablespoons red curry paste (I’ll have a recipe up sometime) 1 tablespoon fish sauce 1 tablespoon palm sugar 1 cup coconut milk 1 1/2 cups pineapple wedges (fresh preferred, but canned is acceptable) lobster tail… Continue reading
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Pan-Fried Tofu with Caramelized Sauce
This Japanese tofu dish is a modern rendition that I found in “Japanese Cooking” by Kazuko and Fukuoka (published by Barnes and Noble) — the combination, surprisingly (to me), works, especially the the use of butter and garlic chips. Two… Continue reading