Ingredients:
1 clove garlic
1 cm slice root ginger
3 tbsps soy sauce
2 tbsps honey
500g chicken nibbles
Chilli Soy Dipping Sauce:
3 tbsps soy sauce
1 tbsp sweet chilli sauce
Directions:
1. Crush, peel and mash the garlic. Peel and slice the ginger. Mix the garlic, ginger, soy sauce and honey together in a plastic bag. Add the chicken nibbles and leave to marinate for 2 hours.
2. Drain from marinade and place in oiled roasting dish. Bake at 190 degrees Celsius for 10 to 15 minutes or until golden and cooked. Serve hot with chilli soy dipping sauce.
Chilli Soy Dipping Sauce: Mix the soy and sweet chilli sauces …read more

Another great original recipe from Mommy dearest..
Ingredients:
500g fish fillet, cut 3 inches wide, 3 inches long
200g tofu, cubed
2 tbsps cooking oil
3 cloves garlic, peeled/minced
1 small onion, chopped
2 tbsps all-purpose flour
2 tbsps corn flour, diluted in ½ cup water
1 small capsicum, sliced
2 tablespoons black beans/tausi
1 tbsp soy sauce
Directions:
1. Roll fillets in all-purpose flour, fry until medium brown, set aside; Do the same to your tofu, set aside.
2. Wash black beans/tausi to lessen saltiness. Heat sauce pan with cooking oil, add garlic, onion, tausi and capsicum.
3. Add the diluted cornflour, mix well with soy sauce.
4. Pour the boiling sauce over the fried …read more

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:
Ingredients:
1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste
Directions:
1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, …read more

My mom’s own version. Simply delicious! My mom has a remarkable cooking talent that can be likened to a musician who plays by ear. Her taste buds is so impressive that if she were to take Gordon Ramsay’s replicate-the-dish test at Hell’s Kitchen, she’d pass with flying colors!
Ingredients:
200 to 250g deep fried noodles
200g boneless chicken breast, sliced into strips
100g shrimps, shelled and deveined
100g pork strips, sliced thinly
100g green beans
1 pc small carrot, peeled, cut into thin strips
1 pc small red capsicum, seeded, cut into thin strips
6 cloves garlic, minced
1 medium-sized onion, peeled and diced
2 tbsps cooking oil
3 tbsps dark soy sauce
½ tsp …read more

This week’s Wiggly Wednesdays entry is adapted from Kittencal of RecipeZaar.com:
Ingredients:
1 head iceberg lettuce, chopped
4-5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tbsps toasted sesame seeds
Dressing:
1/4 cup brown sugar
1 tbsp soy sauce
1-2 tsps sesame oil
6 tbsps rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder
Directions:
1. For the dressing, whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
2. In a large serving bowl, combine the lettuce with chopped …read more

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In three days time, our folks in the U.S. will be celebrating Thanksgiving day and traditionally, families and/or friends gather and serve up carved turkey, pumpkin pie, corn and the like. If I were to host a Thanksgiving dinner myself, I would definitely give the roast turkey a distinct Asian twist. Here’s how, according to fabulousfoods.com:
Ingredients:
1 whole turkey
6 tablespoons soy sauce
3 tablespoons honey
2 tablespoons oyster sauce
2 teaspoons Chinese five spice powder
6 cloves garlic, minced
6 chopped green onions
1/2 cup loosely packed cilantro
1 -2 tablespoons sesame oil
kosher salt
coarsely ground black pepper
Instructions:
Remove giblets and neck from turkey, reserve for …read more

In keeping up with the summer-inspired recipes I have recently posted, here’s another one I discovered from the Ladies’ Home Journal:
Ingredients
* 1/2 cup seasoned rice vinegar
* 1/4 cup Asian fish sauce (nuoc nam or nam pla)
* 2 tablespoons packed light brown sugar
* 1 garlic clove, finely chopped
* 1/2 teaspoon crushed red pepper flakes
* 3 ounces vermicelli bean thread (cellophane) noodles
* 1/2 pound peeled cooked medium shrimp, halved horizontally
* 1/2 peeled mango, flesh cut into julienne strips
* 1/2 seedless cucumber, seeded and cut into julienne strips
* 34 cup fresh mint leaves
* …read more

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I would like to share this appealing article from the cookinglight.com website that features easy-to-prepare dishes you may want to try — from Thai beef salad to flank steak and edamame with wasabi dressing. Impress the whole family with one or more of the appetizing home-cooked gourmet meals highlighted here: http://www.cookinglight.com/cooking/mp/quickandeasy/article/0,13803,1695457,00.html
..and you might just start giving that Chinese takeout a second thought!
Happy cooking!

Only recently did I notice that gluten-free food has become such a craze here in New Zealand. I see gluten-free muffins and cookies all the time at the cafes, gluten-free cakes at the bakery, even a gluten-free menu at this Asian restaurant:

According to the glutenfreekiwi website, there’s a menu available if you want to find out which dishes are gluten-free. That’s what I call keeping up with the trend!
Off-topic though, it bothers me to have found out that the restaurant claims to have food choices from the Philippines when they actually don’t on their menu. =(

I still remember the time when I was a newly-wed, grocery-shopping and cooking felt like going to school for the first time, without my mom to accompany me. I recall making sure the cupboard had an ample supply of the essentials: fish sauce, soy sauce and vinegar. If you chance upon a Filipino household, you’re sure to find these. Add to that, some shrimp paste too! But after some time, cooking became second nature to me. Moreover, my taste and my husband’s leaned towards Asian cuisine. When we used to have those lazy nights (and we still do!), we order …read more