Asian cooking

• When tofu met pesto
• Kangkong (water or swamp spinach) in oyster sauce
• Oriental Chicken Noodle Soup
• Pechay and mushrooms stir fry
• Miso soup
• Braised eggplants
• Pork and asparagus egg drop soup
• Salmon, mango and coriander maki
• Lemongrass tamarind chicken
• Fish fillets with hoisin sauce

Asian Pantry

• Pili nuts
• Vegetable cooking oil, olive oil and peanut oil
• Fresh pineapples
• Malunggay
• Wansuy (coriander or cilantro leaves)
• Sayote (chayote)
• Patani
• Coriander paste
• Mirin
• Dreaming of coconuts

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Chili sauce

For some reason, we always have more than one kind of chili sauce in the house. The red kind (center and right), I use mostly for cooking although my husband likes to use them as dipping sauces too. The chili garlic sauce (left) is the kind you’d find beside the soy sauce in the condiments tray in Chinese restaurants. It is made by first toasting the chopped chilis then mixing them with oil and garlic. Fiery hot!

In the mood for more food?

1. Balon-balonan at kangkong (gizzards and water spinach)
2. Mixed seafood rice with turmeric and coconut cream
3. Pork spare ribs stir fry
4. Tinapate
5. Pan de sal
6. Cucumber cooler
7. Lasang Pinoy 5 : Fruit cakes, a family tradition
8. Home-style McChicken
9. Heavenly lemon-orange cheesecake
10. Oysters on the half shells