Asian cooking
- Pechay and mushrooms stir fry
- Japaneses-style Vegetable Stir-fry
- Roast duckling
- Ostrich chop suey
- Stir-fried chicken, mushrooms and peas
- Kikiam (Que-kiam)
- Chicken and asparagus fried rice
- Miso soup
- Squid lo mein
- Sweet and sour fish: don’t forget the ginger
Asian Pantry
- Fermented black beans (tausi)
- Powdered dashi
- Rattan fruit
- Patis (fish sauce)
- Siling haba and siling labuyo (hot chili peppers)
- Turmeric (yellow ginger)
- Sayote (chayote)
- Star anise (sanque)
- Crushed galangal
- Patani
Recent Comments
Mango sauce
I bought it after my first attempt at making samosas and a reader said that the traditional dipping sauce was mango chutney. I haven’t attempted making samosas again — I will soon — and I will try this bottle of mango sauce with them.
Meanwhile, I used the mango sauce for the dressing of my salmon salad.
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