Asian cooking, culture and stories of recipes
This Pan-Fried Salmon with Oven Roasted Kale was an easy, hearty midweek meal which will be on our regular menu rotation from now on. The Salmon fillets were pan fried in the skillet over a combination of oil and butter. Separately, I oven-roasted the kale leaves in high temperature till they were crisp and crunchy
These Chocolate Mochi Brownies are not your typical cake-like brownies. They are rich, thick and dense. The sweet rice flour gives the sliced chocolate chunks the squishy, gooey texture. Filipinos love desserts and brownies are a favorite. These are easy to mix and bake. They’re ideal for desserts or snacks any day.
Oven-Baked Piniyahan Manok is my easy version of the Filipino classic chicken with pineapple recipe. Instead of cooking this stovetop, arrange the marinated chicken, pineapple and rest of the ingredients in a casserole baking pan. Cover and bake.
Filipinos love the combination of sweet, fragrant ube (purple yam) waffles with crispy chicken. I tried to recreate what a famous Filipino restaurant serves and my family loved the homemade version best. First, oven-bake the chicken cutlets. The ube waffles, consisting of ube powder and extract, are made in the waffle maker. Serve the waffles warm with butter and syrup; and the chicken straight from the oven.
This Pan-Fried Salmon with Oven Roasted Kale was an easy, hearty midweek meal which will be on our regular menu rotation from now on. The Salmon fillets were pan fried in the skillet over a combination of oil and butter. Separately, I oven-roasted the kale leaves in high temperature till they were crisp and crunchy
Pechay with Crisp Tofu is an Asian stir-fried dish with green, leafy pechay as Filipinos call what is Bok Choy here in America. The sliced vegetables are combined with crisp, deep-fried tofu cubes and flavored with the saltiness of rich oyster sauce, sweetened with a bit of sugar
This Cabbage with Cellophane Noodles was cooked with sotanghon, as it’s known to most Filipinos. The silky noodles combined well with the crisp cabbage, topped with slices of egg omelet. The sauce base was savory and slightly spicy, flavored with patis (fish sauce) and siling labuyo (bird’s eye chilies).
