How to cook: Yakitori, Japanese skewered chicken

yakitori2

For non-Japanese who say they like Japanese food but still shy away from raw seafood, apart from tempura, yakitori has got to be the most preferred Japanese dish. It's safe and comforting because of its familiarity as it has its counterpart in almost … [Read more...]

How to cook: Hainanese chicken rice

hainanese-chicken-rice

Last night, there was a replay of the No Reservations episode shot in Singapore and, suddenly, I missed Singapore. I love the vibrancy of that city-state -- the food stalls where the food is so good it seems silly to go to pricey restaurants, the shops in … [Read more...]

How to cook: Chicken katsu

chicken-katsu

Before I learned to appreciate the raw seafood in Japanese cuisine, I was smitten with tonkatsu and that was what I'd order in just about every Japanese restaurant that I went to. Tonkatsu is deep-fried breaded pork ("ton") cutlets ("katsu") accompanied … [Read more...]

How to cook: Lemongrass tamarind chicken

lemongrass-tamarind-chicken

It is curious how one finds the basic sweet and sour dish in the cuisine of every Southeast Asian country. We Filipinos have our escabeche; the Thai have their Pad Preow Wan Kai (they even have a name for their sweet and sour sauce -- Nam Jim Priao Wan); … [Read more...]

How to cook: Chicken in caramel sauce

caramel-chicken

It's amazing how intertwined Asian cuisines are. Southeast Asian countries have different versions of noodle soups, for instance. Chinese influence, definitely -- the Chinese have been trading with various Asian countries for centuries. In fact, in the … [Read more...]