Yes, I am aware that it’s a Spanish dish. But believe it or not, Paella has long been part of the Philippine menu. If I’m not mistaken, only Filipino cooking has the Spanish influence among all Asian cuisine. Surprised? You’re not alone. My Kiwi officemates were actually amazed to find out I was of Spanish descent when they asked about my lengthy maiden name.
I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)
I miss …read more

Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper
Directions:
1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. …read more

I am very pleased to have found this recipe as I am reminded of my college days when I used to order this dish at the local Japanese fastfood stall inside our campus. What makes it unique is that they’d serve it up with raw egg on top, yum! I didn’t do the same though as this was my first attempt at this recipe. Maybe next time. For now, I thought I’d go strictly by the book:
Ingredients:
2 tbsps oil
200g chicken breast fillet, cut into thin strips
2 medium onions, thinly sliced
4 tbsps water
4 tbsps Japanese soy sauce
2 tbsps mirin
1 tsp dashi …read more

This is the finished product resulting from my box of Hyderabadi Biryani  mix.  It was way too good.  Unfortunately my photo looks terrible.  I think I missed out on all of the chicken and my family must have kept that quiet.
Chicken that was marinated in a curry paste and then cooked with a bunch of spices for a half hour.  Then all this was mixed in with cooked rice (I used Japanese rice) and then simmered for a few minutes.
If anyone can find this brand of mix I would recommend them.  This is the third I have tried (all purchased in …read more

Whenever there is a Japanese celebration it is always safe to expect red rice.  It is quite easy to make.  Just soak and then cook the red beans (I think they are called sasage, cow pea or black eyed pea) until tender.  Then add them to some raw rinsed rice with a pinch of salt and cook the rice as you would normally using the bean boiling water as part of the rice water.  When it is cooked (in your pan or rice cooker) transfer it to your serving dish and sprinkle on some black sesame seeds or some sesame …read more

This is how sushi should be.  Simple, refined, beautiful to look at and served in modest quantities.  A far reach from the sushi train or the fast food vendor. This was another course at the wedding we attended last week.  One of many.

Next time you make onigiri rice balls try this alternative.  Cook the rice as you normally would but substitute some sake, soy sauce, sugar and salt for part of the rice water and then wait till it is done.  Then shape the rice balls before grilling it under medium heat until it browns.  Wrap a bit of nori around it so it doesn’t stick too much to you and there you have it.

I couldn’t walk by this.  Omochi (cake made out of pounded rice) flavoured with Uni (sea urchin roe).  It has the colour and flavour of uni but the texture of soft chewy omochi.  Sort of a departure from sweet versions and still very delicious.  I am guessing that the options for flavouring omochi are endless.  Sweet, savoury salty or spicy all work well with it.  Is there anything you can’t do with omochi?

Imo Mochi is potato sticky rice cakes.  How the two work together I’m not sure.  There is definitely both together all covered in a sweet sticky sauce and a little patch of nori.  I guess from what it looked like it was a slice of potato with mochi all around it.  But it was pretty hard to tell since it was all white stickiness whether potato or mochi.  Although they look fairly tame just one or two are enough to stop any mortal man.  They are all stick and stodge and any more would probably be deadly.

Many moons ago I sent out a request for genuine Spanish recipes.  The best I got was from Sara from Spain.  I used the recipe and it went off a treat.  I cooked it up and it was great.  Unfortunately I lost the photos in an unexpected camera purge but you will have to believe me this one is worth trying.  Here is the recipe.  Thanks a lot Sara!
“-ingredients ( for 2 people)

200 gr. rice (sushi rice will work, not long grain or basmati )

1 big squid

100 gr. clams

6 jumbo shrimps or 100 gr. small shrimps

fish stock made out of …read more