Noodles with Shrimp and Tofu (Pancit Luglug)

Posted on 05. Mon, 2011 by grace in Filipino, Rice/Noodles, Seafood, Vegetable/Tofu

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared.

Filipino Fruit Sundae (Halo-Halo)

Posted on 04. Wed, 2011 by grace in Filipino, Sweets

By Andrea M. Aranas, Author, The Filipino-American Kitchen

If there is such a thing as a national dessert of the Philippines, halo-halo proudly holds the title. Meaning “mix-mix,” this multilayered dessert is a sundae-milk shake-slushy hybrid that’s sure to quell summer’s simmering heat.

Soy-Braised Chicken

Posted on 04. Tue, 2011 by grace in Meat, Poultry, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This delicious dish is Cantonese in origin. Leftover sauce can be used to braise another chicken, or in fact any meat.

Spicy Lemongrass Shrimp

Posted on 03. Mon, 2011 by grace in Seafood, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

This easy shrimp dish has a touch of sweetness typical of many Vietnamese dishes, as well as the fragrance of lemongrass, rice wine and fish sauce. Stir-fry over high heat for the best flavor and texture.

Barbecued Lemongrass Beef

Posted on 03. Sun, 2011 by grace in Meat, Rice/Noodles, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Hanoi Beef Noodle Soup (Pho Bo)

Posted on 03. Tue, 2011 by grace in Meat, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

This may well be considered Vietnam’s national dish. The Vietnamese eat it at any time of the day, but it is especially popular as a breakfast food. What makes this soup so convenient is that you can cook it ahead of time, storing the stock in one container and the remaining ingredients in another.

Hainanese Pork Chops

Posted on 02. Sat, 2011 by grace in Meat, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is an ever-popular local dish which once held sway in British colonial homes and country clubs, prepared by cooks drawn from the Hainanese community. The necessary presence of HP steak sauce in the gravy is a clue.

Papaya Salad

Posted on 02. Tue, 2011 by grace in Healthy Asian, Salad, Thai, Vegetable/Tofu

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I’m in Thailand.

Kaya (Coconut Jam)

Posted on 02. Tue, 2011 by grace in Condiments, Singaporean

By Cheryl Lu-Lien Tan, A Tiger in the Kitchen

Chicken Noodle Soup (Pho Ga)

Posted on 02. Tue, 2011 by grace in Healthy Asian, Poultry, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam.