Noodles and Rice

August 29th, 2007

Braised Country-Style Ribs

This was a recipe adapted from Susanna Foo’s cookbook.
It’s quite surprising, the use of thyme and tomato — ingredients you don’t usually see in Chinese cuisine. However, curiosity got the better of me and I tried it anyway. While this is a dish that’s easy enough to tackle on a hot […]

By Stef -- 0 comments

July 31st, 2007

Honey-Spiced Ribs

Country-style ribs or spare ribs, cut into individual ribs or riblets
1/2 cup soy sauce
1/4 cup honey
1/2 teaspoon five-spice powder
juice of 1 lime
several grindings of black pepper
1/2 teaspoon salt, or to taste
toasted sesame seeds for topping
Cook ribs in the rest of the ingredients, in a large saucepan, over medium heat, until mixture is bubbly. Lower […]

By Stef -- 1 comment

July 13th, 2007

Japanese Ginger Pork

Simple to prepare and very simple to eat, Ginger pork should fit right into the easy cooking category of any household’s recipe file.
Ingredients
Enough pork to feed the household, thin (6mm) loin cut up into bite size pieces
1 teaspoon of ginger juice (squeezed out of half a grated knob of ginger)
2 teaspoons of sake
1 tablespoon of frying […]

By Tom -- 2 comments

July 11th, 2007

Tonkatsu - Pork Cutlet

Here is an easy and delicious meal that has a seriously passionate following in Japan.  Most people eat this dish at one of the millions of Tonkatsu restaurants, but it can also easily be cooked at home with common ingredients.
For each serving, you will need:
1 pork cutlet (boneless loin chop about half an inch thick)
a little […]

By Tom -- 3 comments

June 26th, 2007

Bistek

Bistek, for “beef steak”, is a favorite Filipino dish. It is typically made using tender steak cuts, sliced thinly and marinated in soy sauce and kalamansi, then fried briefly as to maintain tenderness, and served with onions (and sometimes, potatoes) — also fried — along with its marinade, reduced to a syrupy salty sauce. […]

By Stef -- 0 comments

June 21st, 2007

Japanese Beef and Potatoes

This is another example of a recipe whose history I am not sure about .  It looks similar to a lot of traditional Japanese recipes like Niku Jaga, but I haven’t found one exactly the same yet.  This makes me think that it is my own recipe but if you think otherwise please feel free to […]

By Tom -- 0 comments

June 11th, 2007

Lechon sa Hurno

If you’re lucky enough to be in Manila, I suggest you visit Marketman’s post on lechon to get “the real thing”.

For those of us who need to content ourselves with the homemade version, you can find recipes at All Favorite Recipe, dyaryoboy, and Pinoy Cook.
Mine is simply made with pork shoulder […]

By Stef -- 5 comments

May 31st, 2007

Making Jiaozi, Part 2: Dumpling Wrappers

This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.

Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on […]

By Stef -- 3 comments

May 31st, 2007

Making Jiaozi (A Repost), Part 1

I was recently looking through the archives and found that one of my posts got cut off while migrating over from About Weblogs. Since I was making jiaozi the other day, I thought I’d repost the whole article here, including updated pictures, to show you two different ways of making the dumpling wrapper.

This recipe […]

By Stef -- 4 comments

May 12th, 2007

Tokwa’t Baboy

Deep-fried. There isn’t another hyphenated word in the Filipino language that warms the cockles of a Pinoy foodie’s heart like “deep-fried” does — and really, there is no such thing as a Pinoy who does not love food. Deep-fried food — especially of the porcine variety — remain permanent fixtures of our […]

By Stef -- 4 comments