How to cook: Vietnamese chicken and pineapple stir fry

chicken-pineapple-stir-fry

Four years ago, I found a chicken and pineapple recipe from an American-published Vietnamese cookbook. A couple of weeks ago, in an episode of Luke Nguyen's Vietnam, I watched chef Luke Nguyen cook a very similar dish using thinly sliced pork neck. The difference: Luke Nguyen's recipe uses more herbs and spices … [Read more...]

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 every cuisine.Yakitori is grilled chicken and grilled chicken can be … [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 the air-conditioned underground tunnel, the food, the train, the … [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 by a dark sweet sauce. Chicken katsu is a variation and it is said to … [Read more...]

How to cook: Thai pandan-wrapped chicken (gai ob bai toey)

Thai pandan-wrapped chicken (gai ob bai toey)

Boneless chicken cutlets are marinated in sauces and spices, wrapped in aromatic pandan leaves and fried until crisp and browned. These nuggets are so flavorful they don't need a dipping sauce and they are great as finger food or served with rice as a main dish.There is a pandan chicken recipe in the archive of my other … [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); the Malaysians have a cooking style known as Masak Branda / Belanda … [Read more...]

How to cook: Vietnamese chicken satay with nuoc cham

satay

Chicken satay without peanuts. I couldn't believe it myself having associated satay with peanut butter. But this recipe from Vietnamese Cooking Made Easy (recipes by Nongkran Daks, Alexandra Greeley and Wendy Hutton; published by Periplus) is peanut-free. It is light and succulent, delicate with just the right hints of … [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 Philippines, the Chinese have been doing business even before the … [Read more...]