recipes

  • 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

  • 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

  • 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

  • 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

  • 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

    Spinach, Shrimp and Mango Salad

  • 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

  • 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

  • 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

  • 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

  • Het Phat Tao-Huu (Mushrooms with Tofu)

    1 16-oz package firm tofu, drained and cut into 1-inch cubes For marinating: 1 1/2 teaspoons sesame oil 3 teaspoons thin soy sauce 1/4 teaspoon freshly ground black pepper 1 tablespoon minced ginger For the sauce: 1/3 cup chicken stock… Continue reading