Here’s a flavorful dish which, in my opinion, I find quite uncommon to Japanese cuisine. The last time I had steak the Japanese way was when I dined at a Teppanyaki place. I guess I’ve always known Japanese food for its sushi, Gyoza, miso soup, Yakisoba, Sukiyaki and Tonkatsu.
So, if you’re bored with your trusty salt and pepper, why not perk up your steak with this delectable Japanese recipe:
Ingredients:
2 tbsps white Japanese sesame seeds
1 clove garlic, crushed
3 cm piece fresh ginger, grated
2 tbsps Japanese soy sauce*
1 tbsp sake
1 tsp caster sugar
500g scotch fillet, cut into 4 steaks
3 spring onions, to …read more

Thank goodness for my trusty cookbook, I am now enjoying this classic Chinese favorite at home. I hope you will too:
Ingredients:
1 kg pork spare ribs
1 tbsp honey
1 tbsp oil
1/4 tsp five spice powder
1 tbsp hoisin sauce
2 tbsps light soy sauce
1/4 cup dry sherry
2 cloves garlic, crushed
Procedure:
Place ribs in baking dish. Combine remaining ingredients, pour over pork, bake in moderately hot oven 20 minutes, reduce to moderate. Bake further 20 minutes or until tender, basting several times during cooking.
Happy cooking!

In view of the nice weather last night, I was able to convince my husband to get cooking at the barbecue grill. As I took out the diced pork out of the fridge, I decided not to settle again for soy sauce and lemon juice as my marinade. I scavenged through my dependable compilation of recipes until I remembered the stash of Mama Sita’s my mother-in-law bought me months ago. If you’re Filipino, this ought to ring a bell, considering it’s pretty much a household name.
A packet of Mama Sita’s Barbecue Marinade Mix was just the trick for these scrumptious …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

Summer is just around the corner, here in New Zealand. You know what that means — it’s the season for mouth-watering barbecues! Impress your friends with this tasty number:
Ingredients:
1 kg green king prawns
1 clove garlic, crushed
1 tsp grated fresh ginger
2 tsps dry sherry
1 tsp sugar
3 tbsps tomato sauce
1 tsp brown vinegar
1/2 tsp sesame oil
2 tsps dark soy sauce
1 tsp chilli sauce
Procedure:
Shell prawns, leaving tails intact; remove vein. Cut down back, but not right through; flatten prawns gently with blade of large knife or cleaver. Combine remaining ingredients in bowl, add prawns, mix well; cover, refrigerate several hours or overnight. Barbecue …read more

Look what I found! Cedar sheets, to wrap your food in before grilling and give it that lightly smokey appeal.
Salmon Grilled in Cedar Sheets from Edward Lee of
Instructions on how to use it from Korin (pdf file)
More techniques and a recipe from Chef Josh DeChellis of Sumile
610 Magnolia, where Edward Lee is the chef.
Where to get these cedar sheets?
From Korin. But if you don’t think you’re going to need 100 sheets, Elizabeth Karmel (the Grilling Queen) has her product available here: