Adobe with Chicken Livers / Adobo Sa Mga Livers Ng Manok

The Most Famous Philippine Dish
Annatto is Key Here

White Vinegar

Adobe, a soupy stew flavored with Vinegar, Soy Sauce, Bay leaves, and black peppercorns, is perhaps the best-known Philippine dish.  This version, based  on an Ilongo original, omits the Soy Sauce and is lower in Salt than some more Continue reading

Kathmandu Chili / Nepalese

Beans, Beef and Oegano
The Flavor of the Himalayas

To make this Nepalese style chili, you will need about an hour or so of cooking time, but you’ll wan to soak the Beans overnight

Kathmandu Chili

Nepalese

Ingredients

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

2 pound cry Pinto Beans, soaked overnight
½ cup Cornmeal
1 pound Ground Beef
1 pint water
4 cloves Garlic, mashed with a little Salt
½ cup Chilli Powder
1 teaspoon Oregano
2 Chili Peppers, crushed

Method

The day before cooking, soak the Pinto Beans in Water.

When ready to cook, throw off the soaking Water, and cover the Beans with fresh Water.  Cook until they are tender, about an hour.  Then add the Cornmeal, simmering for another fifteen minutes.  Brown the Beef and put into a saucepan or pot with a pinto of fresh Water.

Add the mashed Garlic, Chili Powder, Oregano and boil for 45 minutes.

When ready to serve, put a portion of Beans in a bowl, then a portion of Meat, then sprinkle with crushed Red Pepper.

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Patan, Nepal, two girls

Egg Drop Soup / 卵スープ

An Almost Instant Soup
Ginger and Parsley Are Key

Mirin - Japanese Cooking Wine

Mirin

While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too.  Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something.  It’s quickly made, but you need Dashi Stock or Chicken Stock to begin. Continue reading

Summer Soba

Simple Japanese Summer Dish
All Natural, No Additives

Soba Buckwheat

Soba Buckwheat Noodles

All Japanese cooks once knew how to make this Noodle dish at home.  If you  follow this recipe you can have i ready in a jiffy, and iif you  make your own Soba Dipping Sauce,, it is all natural without preservatives. Continue reading

Fried Soba / 焼きそば

An All-Natural Version
No Chemicals, Preservatives, Additives or MSG

Soba Buckwheat

Soba Buckwheat Noodles

Instant shelf-stable Noodle products, include instant Fried Soba or Yaki Soba  焼きそば have become widespread in recent years.  There are not only Japanese varieties, but Chinese, Korean, Vietnamese, varieties continue to arrive in both Asian markets and mainstream supermarkets.  All are convenient, delicious and inexpensive.  Some students and other busy people report almost living on a diet of instant Noodles including instant Yaki Soba.  .

But there’s one problem: Read any of the labels, and you are Continue reading

Fish with Wasabi Butter

Shark Meets Wasabi
Japanese Fusion

Using wasabi powder in the Japanese kitchen

Wasabi

While Wasabi is essentially Japanese, when it appears with ingredients like Butter you have to say that we are now dealing with a Fusion recipe.  This is really good with Shark steaks, but also works well with Tuna, Swordfish, or Halibut, or other similar large firm-fleshed Fish. Continue reading

Meat Balls / 肉丸

The Most Versatile Meat Ba

Pork Meat Balls

This most basic Chinese Meat Ball is based on finely chopped Pork.  By varying the size and adding  other Meats, flavorings and ingredients, as well as varying the shape, you can get a larger version (Lion”s Head) good as a major dish steamed with Cabbage Leaves, some quite small balls that work perfectly as appetizers with drinks,  and variations combining with Lamb, Beef and so on.  The varieties are endless and they freeze well, so one might Continue reading