This is what happens here when schedules get full — busy with preparing for Christmas!
Typical Filipino fare. Cut-up salted duck egg (in Tagalog “itlog na maalat” (salted egg) or “itlog na pula” (red egg, because of the red-stained shell it usually comes in), tossed with tomatoes (pathetically switched with canned, because I’m out of […]
I made this back in the summer but never got around to posting it. Will edit with the recipe in the morning.
Tags: ants-climb-a-tree, ants-in-a-tree, chinese-food, chinese-recipes, szechuan, szechwan-cuisine
3 pounds squid, cleaned and trimmed, then cut into rings
Marinate in a bowl for 2 hours or overnight, with
1/2 cup soy sauce
1/4 cup sugar or honey
2 tablespoons minced ginger
3 tablespoons minced garlic
1 tablespoon curry powder
1 tablespoon chili powder or 2 teaspoons chili paste (or to taste)
3 tablespoons oil for pan-frying
Drain squid from the marinade 2 […]
Zha Jiang Mian is a specialty of northern China. It’s tasty, cheap, and easy to prepare. This dish is also popular in Korea, where it is known as Ja Jiang Mein or Ja Jang Myun. The best can be found in Incheon/Inchon where Chinese from Shandong migrated and where a yearly Ja […]
Dan dan mian is a Szechwan/Sichuan noodle dish, and it could very well be one of my favorite vegan/vegetarian dishes. It’s a really quick fix, great for a lunch buffet (the diners get to “make” their own food!). You could even take it on a picnic since it uses cold noodles, though I […]
This is a simple recipe from Irene Kuo’s classic The Key to Chinese Cooking. It’s a procedure I’ve adapted to many types of veggies. You can do one type of green veggie or a mix of two or more different kinds. They key;-) is to cut the veggies so they cook in […]
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 […]
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