Asian cooking, culture and stories of recipes
Asian and Filipino dishes use a lot of noodles to extend a dish like these Asian Pork Ribs with Noodles and Vegetables . The pork ribs are simmered in a broth flavored with garlic, ginger and onions. Then soy sauce, rice wine, and oyster sauce are added. The fresh Chinese noodles are pre-boiled and packaged when purchased. So, simply add the noodles and leafy vegetables at the end of cooking.
These Japanese Cabbage Rolls are the Asian version of the traditional stuffed rolls our mothers often cooked. The hearty beef filling has Panko bread crumbs, and is encased in cabbage leaves and simmered in a tomato sauce made of diced tomatoes, soup stock, white wine, bay leaves and seasonings.
Good-tasting soup starts with a flavorful base. Here’s a recipe of homemade Soup Stock for Chicken Noodle Soup. Start by simmering the carcass of leftover roast chicken with seasonings. Then use the soup stock as the foundation for an easy Chicken Noodle Soup, or any soup, whether it’s made from scratch or semi-instant.
These Beef Satay Skewers with Peanut Sauce are Asian-inspired grilled beef strips, flavored with a marinade consisting of soy sauce, lemon and seasonings. After grilling, the beef strips are even more delightful when you dunk them into the peanut sauce that’s sweet, salty and spicy all at once.
Asian and Filipino dishes use a lot of noodles to extend a dish like these Asian Pork Ribs with Noodles and Vegetables . The pork ribs are simmered in a broth flavored with garlic, ginger and onions. Then soy sauce, rice wine, and oyster sauce are added. The fresh Chinese noodles are pre-boiled and packaged when purchased. So, simply add the noodles and leafy vegetables at the end of cooking.
Relyenong Bell Peppers is the Filipino version of bell peppers stuffed with a ground meat filling. I used leftover Picadillo from another recipe, to fill the hollowed, seeded, large pepper. Then I sprinkled bread crumbs, grated cheese, and broiled it for a few minutes. Serve with rice as a main dish or a side.
These Crab Legs with Sugar Snap Peas in Lemon Butter is a basic seafood and vegetable sauteed entree. Filipinos call sugar snap peas ‘sitsaro’. I used canned crab legs and fresh vegetables in a saute of extra virgin olive oil, butter, with garlic and onions. Sprinkle a combination of lemon-butter sauce at the end
