How to cook: Chicken teriyaki


When you discover what's in a bottle of teriyaki sauce, you will wonder why you have been buying bottles and bottles of the stuff when it's so easy to prepare it at home. Mirin, sake, soy sauce and, optionally, honey. I like to add a bit of ginger but it's not really a must. In fact, the traditional Japanese teriyaki recipe … [Read more...]

How to make: Ovo-vegetarian wilted spinach and fried egg


There's this spinach and tofu dish we had at Miyabi a couple of months ago that I've been itching to replicate at home. One time, I had spinach in the fridge but no tofu. Then, I saw a recipe for fried eggs and wilted greens in a blog that focuses on the South Beach diet and I decided to do my spinach dish with eggs instead … [Read more...]

How to cook: 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: Ebi (shrimp) tempura


Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the shrimps in flour, coating them with egg and rolling them in panko before frying.If you prefer … [Read more...]

Wheat noodles with wakame and Korean seaweed


Taking a break from the usual, we had this noodle dish for breakfast today. The wheat noodles I used are flat but you can use other kinds of noodle -- somen, ramen, udon or soba -- to make this dish.Apart from the seasonings, there are only five ingredients in this noodle dish -- the wheat noodles, sukiyaki cut beef, … [Read more...]

How to cook: Ma Yi Shang Shu (Ants Climbing A Tree)

Ma Yi Shang Shu (Ants Climbing A Tree)

The Chinese, the Italians and the Arabs all used to claim having invented the noodle. Then, in 2005 in Lajia in the Chinese province of Qinghai, archeologists unearthed "an upturned earthenware bowl filled with brownish-yellow, fine clay. When they lifted the inverted container, the noodles were found sitting proud on the … [Read more...]

How to cook: Chicken afritada, a colonial legacy

Chicken afritada

After three and a half centuries of Spanish colonization, it is not surprising that we find a lot of Mediterranean style stews in our cuisine. There are claims, however, that what we consider as Spanish-influenced dishes more closely resemble their counterparts in Mexican cuisine. Whether or not that is true is something … [Read more...]

How to cook: Clams in ponzu sauce


I learned a new Japanese cooking term today -- ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today -- a clam appetizer dish. Very simple to to make and very tasty too.Of course, it all starts with cleaning and preparing the clams. Fresh clams often contain a lot of sand inside their … [Read more...]

How to cook: Yakisoba


Two things about the yakisoba I cooked for lunch today: First, most yakisoba recipes I found online use ready made soba sauce. That really makes me uncomfortable. It's like saying you can't make yakisoba if you don't buy yakisoba sauce. So I experimented, and made my own.Second, I like the idea of garnishing yakisoba … [Read more...]

How to cook: Braised pork hock


What the Chinese name for this dish is, I still have to discover. Some say it is hong ba or hong ma but it appears that hong ba or hong ma is made with cut pieces of pork belly rather than a whole pork hock. In Chinese restaurants in the Philippines, this dish is known as pata tim. Whatever its original Chinese name may be, … [Read more...]