Asian cooking
- Grilled meat balls
- Sweet and sour chicken
- Chicken curry
- Tofu with three sauces… and cilantro
- Udon for breakfast
- Oriental noodles with peanut sauce
- Maskara
- Spicy baked plapla
- Food tripping in Taiwan
- Bamboo shoots stir fry
Asian Pantry
- Jars of dried herbs and spices
- Malunggay
- Siling haba and siling labuyo (hot chili peppers)
- Crushed galangal
- Mango sauce
- Mirin
- Kangkong (water or swamp spinach)
- Food color
- Laurel (bay) leaves
- Ginger
Recent Comments
Lemongrass (tanglad)
It is a grass and the “lemon” part of its name was probably added to denote its citrusy flavor. It is an important ingredient in most Southeast Asian cuisines, including the Philippines. Only the lighter portion (root end) is used for cooking. The stalks are first crushed to release the flavors, then chopped before adding to the food.
Apart from being a cooking ingredient, lemongrass is also used for making tea. Its oil is used as fragrance in perfumes and other cosmetics including soaps and creams.
See fish egg soup with lemongrass and galangal.
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