Sesame Chicken is probably the most popular dish we love to eat when going to Chinese Restaurants or Buffets. In my case, when I really like something, I try to learn how to make it in my own kitchen. If you are interested in learning how to make Sesame Chicken, today is your lucky day. So let’s get to it.
INGREDIENTS: Marinade
3-4 pieces of boneless chicken breasts, sliced in chunks
1/4 cup light soy sauce
2 tbsp of sherry wine
1 tbsp of sesame oil
oil for deep-frying (peanut or vegetable oil)
Batter :
1 cup of flour
1 egg, beaten
1/2 cup of cornstarch
3/4 cup of water
2 …read more

We love tofu and asparagus. I wanted to make stir-fry without using broccoli so I decided to use the bunch of asparagus instead. After thawing 3 pieces of boneless chicken breasts, I was ready to start building my stir-fry.
INGREDIENTS :
* 1 pack of firm tofu (organic or otherwise), cubed
* vegetable oil for sautéing
* half of medium onion, finely chopped
* 3 cloves of garlic, finely chopped
* 3 boneless chicken breasts, slices in strips
* bunch of asparagus …read more

I know, it’s the last day of August. There’s still 116 days ’til Christmas according to Organized Christmas. This year, I promised myself, we would be more organized, and therefore, hopefully, more relaxed. Relaxed enough to celebrate the season — and the Reason — the way it’s meant to be. While Christmases past have not exactly been chaotic — we’ve managed to get some down time here and there, finish our shopping before the 24th, it hasn’t been ideal and I know we could make it so much better. So this year I’m making some …read more

My crisper had nothing that evening but some lettuce, avocadoes and green onions. So I thought — perfect! We’ll have a green salad! Doesn’t make for a very good picture here as you can see, but it did make for some good eating.
1/4 cup miso of your choice
2 tablespoons rice wine vinegar
2 tablespoons yuzu juice
1 tablespoon soy sauce
3 tablespoons Vegenaise or mayonnaise
salt and freshly ground white pepper to taste
Salad greens and veggies of your choice
Combine everything in a bowl; whisk until smooth and creamy. Adjust seasonings with salt and pepper, then pour it on!

Another dish that comes from the excellent book by , Cradle of Flavor. It is very similar to Filipino ginisa, so people familiar with that dish will definitely like this. The main difference is that this uses coconut milk. I made a few substitutions based on what I had here, but the results were satisfying nonetheless. We served it with some grilled fish, and since the green bean dish is delicious warm, we set it on the table early, and the kids feasted on it, like an appetizer, as we waited for the fish to cook. …read more

I am so deeply, terribly embarrassed. The guys at Funchop sent me these samples WAAAAAY back, in November I believe, and I promised to do a review. Between then and now, I had my kids try them, communicated my questions and got a response from their contact person, took pictures, and uploaded them to my PC. Then the PC crashed and I totally forgot about the Funchops from that point on. Okay, that’s TMI, and really lame. But it’s the truth, and I feel I owe the manufacturers/distributor an explanation. So anyway, on …read more

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.
What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.
The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with …read more

This dish isn’t that different from regular American beef stew, except some ingredients common to Filipino cooking are used.
3 pounds chuck roast, cut into cubes (or leave whole but tie the roast)
4 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
cornstarch for coating beef, optional
1/4 cup canola or other cooking oil
1 large onion, chopped
1 bay leaf
3 large cloves garlic, crushed
5 cups water
3 large carrots, cut into 1-inch pieces
1 16-oz package frozen green beans
3 large potatoes, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon Worcestershire sauce
4 tablespoons soy sauce
3 tablespoons corn starch
5 tablespoons water
Sprinkle chuck roast with the soy sauce and …read more

They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect substitutes. Do check the ingredient list, because some rice noodles are not made with only rice flour, so if you have allergies, don’t assume it’s safe just because it says “rice noodle” on the packet. On the other hand, if you want to …read more

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.
1 cup oil
1 cup shallots, sliced thin
Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take …read more