Beef hofan

beef-hofan

Alex has a thing for beef hofan. She's obsessed with it. It was the only dish that she asked for when she got sick over the holidays (we didn't give her any because her digestive system went on vacation); it's one of about five dishes that she craves when she is feeling well. A few weekends ago, a time when she was … [Read more...]

Pancit bihon with lechon kawali

pancit-bihon-lechon-kawali2

One time, Speedy drove Alex to her rented condo near the school, they got caught in traffic (what's new?) and, by the time they got there, they were both famished. Since Speedy doesn't know half as much as Alex does about where to eat in the area, Alex suggested the "bagnet place." I don't know exactly what the name of the … [Read more...]

Sweet ginger and garlic noodles

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Speedy and I, we've become somewhat vegetarian. Not for health considerations but for convenience. Although vegetarian dishes require more preparation, cooking time is so much shorter. And there's no temptation to cook more than we can consume for a single meal because vegetable dishes just don't reheat as well as meat … [Read more...]

Meatless chow mein

meatless-chow-mein

Most cooks blanch dried egg noodles in hot water to soften them prior to stir frying. I don't. I add the dried noodles directly to simmering broth and let them absorb the rich flavors of the liquid. You can use vegetable broth, or meat or seafood-based broth. Whatever your choice of broth base, I recommend homemade. And, … [Read more...]

Vietnamese chicken noodle soup (Phở Gà)

chicken-pho-ga2

When I watch food shows on TV, I pay close attention to what street cooks do. Not celebrity chefs cooking on a street corner pretending to cook street food. I mean, the real street food cooks because they are the ones who truly have a feel of the food culture of a place.In an episode of a Bobby Chinn show, for instance, … [Read more...]

Chicken lo mein with soy-lemon sauce: fast, easy, tasty

chicken-lo-mein4

When Foodie.com was in development, a group of bloggers, myself included, was approached to form the core of the community and we were each asked to contribute three unpublished recipes. This was one of the recipes I submitted. I am republishing it here for the benefit of readers who are not members of the Foodie community. … [Read more...]

How to cook miso ramen with mushroom balls (meatless)

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It's meatless but not exactly vegetarian because dashi, the base for miso soup, is a stock cooked by simmering bonito flakes and kombu. Bonito flakes, or katsuobushi in Japanese, are shaved skipjack tuna that had been dried, fermented and smoked.To make this dish, I first cooked the mushroom balls and vegetables in … [Read more...]

How to make: Fish balls and noodle soup

fishballs-noodle-soup

The fish balls are homemade. With a food processor. The authentic way to make them is to mince the fish with a cleaver, mix it with binders and vegetables then knead and throw handfuls of the mixture against the inside of a bowl to achieve the perfect texture. While I'm sure that there is a huge amount of satisfaction in … [Read more...]

How to cook: Glass (cellophane) noodle salad

glass-noodle-salad

Unlike Western salads that often feel heavy with ingredients like bacon bits, ham and cheese, this Thai salad is very light in comparison. The flavors are fresh and delicate, the appearance is diaphanous and the texture is light -- but it is quite filling! It is the perfect accompaniment to a salty grilled or stir fried … [Read more...]

How to cook: Mi Goreng (fried noodles)

Mi Goreng (fried noodles)

A dish descended from the Chinese chow mein. It's mi goreng or mie goreng in Indonesia; mee goreng or mi goreng in Malaysia. It is ubiquitous in both countries, and in Singapore too, where it is often sold as hawker food. Whatever the spelling, it translates to "fried noodles."But just so it's clear. This is a stir … [Read more...]