How to cook: Sambal kangkong with shrimp paste

spicy-kangkong

Having just recently discovered the myriad of kangkong recipes in various Asian cuisines, my kangkong world has expanded by leaps and bounds. How was I to know that by simply changing the spelling of kangkong into kangkung or by splitting kang kong into two words, I'd discover so many other ways to cook it apart from … [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...]

How to cook: Rice, biryani style

biryani-rice2

If I had saffron water to drizzle over the rice after cooking, and if I had used cashew nuts instead of peanuts, this would be a more authentic biryani. Well, whatever "authentic" means considering that biryani is found in the cuisines of more than a dozen countries, including the Philippines, and none is exactly the same … [Read more...]

Hainanese Delights: barbecue and Hainanese chicken rice

hainanese-delights6

If you Google "Hainanese Delights", the results will give you the web sites of (1) a restaurant in Penang, Malaysia and (2) write-ups and the Facebook page of a Philippine restaurant with the same name. Whether the Philippine Hainanese Delights is related to the Malaysian Hainanese Delights, I do not know. But, judging from … [Read more...]

How to make: Roti John

roti-john

When Speedy saw Bobby Chin making Roti John in an episode of Cafe Asia, he promised he'd make Roti John at home. And he did.A popular hawker food in Malaysia and Singapore, Roti John is a sandwich and omelet in one. Beef, eggs, chopped shallots and chili paste are stirred together and spread on a split French baguette. … [Read more...]

How to cook: Sambal fried rice

Sambal fried rice

Sambal is a chili-based sauce. It is found in the cuisine of many Southeast Asian countries including Malaysia, Indonesia and the Philippines. To make sambal, chilis are crushed with other spices, sometimes with shrimps and fish, and ground to a paste.To make this fried rice, I combined sambal oelek (available in … [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 make: Kaya toast, Singapore’s national breakfast dish

kaya-toast6

I spent my last day in Singapore taking the train from the airport to the Singapore IT Expo (SITEX) and back. There was a "left baggage" service where I dumped my bags for a fee so I could spend the morning hunting for camera lenses at, hopefully, bargain prices.SITEX was one crowded place and the day was terribly … [Read more...]

How to cook: Chicken satay

chicken-satay

We were supposed to host a barbecue yesterday but our intended guests begged off at the last minute leaving us with a lot of chicken, pork and cocktail drink mixers.No problem. We mixed the drinks anyway, had our fill of Margaritas in our new Margarita glasses last night, and then we grilled the pork teriyaki and … [Read more...]