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bloggers, myself included, was approached to form the core of the community and we were each asked to contribute three unpublished recipes.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...]

Bulawan Floating Restaurant on Good Friday

bulawan-floating-restaurant4

We've been to Bulawan before. The last time, Speedy and I had lunch there on a weekday, on a whim, and the experience was just so relaxing and peaceful, and the food so good that, right there and then, I decided I'd write a story. The story was published as a feature article in Manila Standard Today and I was so happy to … [Read more...]

How to cook: Chinese broccoli (kai-lan) with oyster sauce

kailan-oyster-sauce

One of the most popular Chinese dishes, kai-lan (Chinese broccoli) with oyster sauce is surprisingly very simple to make. The key is in the blanching. But even before we go there, it is worth clarifying just what vegetable goes into this dish.Chinese broccoli refers to kai-lan which is related but not the same as … [Read more...]

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...]

Kangkong (kang kong, kangkung) is water / swamp spinach

Sometimes, I take it for granted that all readers would understand what I’m referring to when I say kangkong. Then, I remembered that not only Filipinos read blogs. In fact, it seems that some second and third generation Filipinos born and bred abroad and who have never been to the Philippines aren’t all that familiar with … [Read more...]

How to cook: Chili eggplants

chili-eggplants

On Asian Food Channel, there is a Malaysian cooking show that I can watch with the audio off. Yep, the talkies are in Malaysian but there are subtitles. I love that show although I can't even remember its name. The cook is a middle-aged woman who often wears her native garb. It is from her that I learned how to saute, … [Read more...]

How to cook: Korean zucchini stirfry

Aehobak bokum banchan (Korean zucchini stir fry)

The Korean name of this zucchini stirfry is Aehobak Bokum Banchan. It is made with thinly sliced zucchini stir fried in sesame oil with garlic and chilis. There is no seasoning except for salt and yet there is nothing plain about the flavor of the dish. Stir frying in sesame seed oil is nothing short of magical, I suppose, … [Read more...]

Malunggay: leaves, pods and flowers

This is an updated version of a post originally published on Jan 17, 2007.Malunggay is Moringa oleifera Lamk, a tree with edible leaves and fruits. When I posted my halaan (clams) and malunggay soup recipe on May 29, 2006, there were some comments referring to the fruit of the malunggay. I have been a fan of malunggay … [Read more...]