Asian cooking, culture and stories of recipes
This Salmon fillet was cooked with the classic Filipino combination of calamansi and toyo (soy sauce). Calamansi is the Filipino lime, and are tiny, round, citrus fruit. They have a piercingly-sweet aroma, and its tart taste enhances food flavors when used as a seasoning. Inspired by the classic Pinoy bistek, I used the same marinade for this salmon entree which was pan-fried and ready in under thirty minutes.
These Lettuce Cups with Pork in Peanut Sauce is an Asian-inspired appetizer, side or entree which consists of ground pork cooked in onions, garlic, ginger, and red bell peppers, then flavored with oyster sauce. A thick, velvety peanut sauce is served on the side. Scoop the meat into the fresh, crisp lettuce cups, and enjoy like you would a taco.
Pinakbet is a popular Filipino vegetable stew which often consists of backyard-grown vegetables like Asian eggplants, ampalaya (bitter melon), sitaw (long green beans), kabocha squash, okra, and tomatoes, simmered in broth and shrimp paste. This version has the unique addition of crisp bacon slices on top.
This Fried Chicken- Air-Fryer, bone-in pieces were cooked with hardly any grease. The meat was pre-marinated, Filipino-style, in lots of calamansi (Filipino lime), patis (fish sauce), water, garlic powder, and black pepper for several hours. Air-frying took less than thirty minutes. The pieces were crisp, tender, and guilt-free.
This Salmon fillet was cooked with the classic Filipino combination of calamansi and toyo (soy sauce). Calamansi is the Filipino lime, and are tiny, round, citrus fruit. They have a piercingly-sweet aroma, and its tart taste enhances food flavors when used as a seasoning. Inspired by the classic Pinoy bistek, I used the same marinade for this salmon entree which was pan-fried and ready in under thirty minutes.
Dinengdeng (say “di-neng-deng”), water spinach cooked in fish sauce, is a regional favorite in the northern provinces of the Philippines. These water spinach leaves were simmered quickly in a broth of vinegar and black fish sauce called Bagoong Monamon, which is found in Asian markets or online sources. This went perfectly with sinangag or garlic rice.
This Shrimp and Vegetable Lo Mein dish is basically a stir-fry of shrimps with vegetables together with fresh, pre-boiled Chinese noodles. I stir fried the large shrimps together with the vegetables first, poured the sauces, added the seasonings, then incorporated the noodles. This cooks quick and easy, and is a fast, delightful way to serve lo mein noodles for a family meal, any day.
