One of the dishes I made for an Asian theme birthday dinner is this chicken with tofu, zucchini and yellow squash stir-fry. It was actually a last minute addition that I just whip up together as another veggie & meat stir-fry along with the beef and broccoli stir-fry. This chicken stir-fry didn’t use soy sauce though for flavoring. I just used salt plus other flavors to make it different for the beef and broccoli stir-fry.
INGREDIENTS:
* 1 pack of firm tofu, cubed
* vegetable oil for sauteing
* 1 small …read more

I found a jar of Pad Thai sauce the last time I visited an Asian store so I planned on making Pad Thai Noodles one of these days. Plans changed though when the green sprouts that I bought went bad after a day. I was so disappointed. I decided to still make a noodle dish but it’s not a Pad Thai Noodles dish per se.
INGREDIENTS :
rice noodles, soak in water for 30 minutes
1 pack of dried shitake mushrooms, soak in water for 30 minutes
2 pork chops, sliced in thin strips
3 cloves of garlic, chopped finely
1 medium onion, chopped finely
2 …read more

When I’m craving for stir-fry without having to chop all sorts of fresh vegetables and meat or seafood, I rely on using 2 main ingredients. It’s always nice having packs of imitation crab flakes and some type of cabbage. Napa cabbage and bok choy are pretty much staple vegetable items in my grocery list. They’re good for stir-fries or soups.
I wanted stir-fry dish for lunch the other day without doing the usual elaborate steps in cooking it so I grabbed a pack of crab flakes and a few leaves of napa cabbages, chopped them up, sautéed, seasoned, and VOILA, …read more

Soba briskly boiled for 5 minutes or so, then drained.
Serve sprinkled with nori strips, chopped scallions, wasabi paste, and dashi broth flavored with a bit of soy sauce and sugar. Simplicity indeed.

Warm Thai Pork Salad with Asian Ginger Dressing
Mushu Pork Lettuce Wrap
Chicken Soba Salad
Curried Chicken Salad
I’ve been following this rabbit trail all evening. Everytime I click I’m led to more and more Asian cuisine stuff. Five years ago, I would never have believed you if you had told me information would be this easily accessible online. (sigh) So many recipes, so little time. I better stop here and post a recipe next:).

This is one of the simplest Filipino fish dishes you can make, but ooh, so tasty. And quick to make on a busy evening too. Now that it’s warm outside you can fire up the grill, or if you would rather do it in the oven, you certainly can. All you need is
1 fresh tilapia, trimmed and cleaned (gutted and scaled)