Asian Cuisine - Tumblr Posts
Filipino Pork Steak Adobo with 7Up
Filipino Adobo is a popular dish in the Philippines. Every region has its own version. I chose to change it up a little by cooking it with 7Up. This flavorful and delicious dish is excellent with steamed rice.
“Let food be thy medicine and medicine be thy food.” – Hippocrates
Lechon Kawali - Deep Fried Pork Belly
My sinful favorite food. seasoned and deep fried pork belly.
The best comfort food will always be greens, cornbread, and fried chicken. ~ Maya Angelou
Beef Panang
My affinity for Thai food came as no surprise. I love the bold flavors and freshness that come with each dish. Let me just say that this Panang curry is my ultimate favorite kind of curry! It’s bursting with rich and creamy flavor.
There is no sincere love than the love of food. –George Bernard Shaw
Yakitori
Popular Japanese-style skewered chicken is known as yakitori. Yakitori, which is derived from the Japanese terms yaki (grill) and tori (chicken), literally translates as "grilled chicken" (chicken). The meat in yakitori is cut into bite-sized pieces (usually chicken).
The only thing I like better than talking about food is eating. –John Walters
Succulent Braised Pork & Kai-Lan
This tender, flavorful, and fall-apart goodness is ideal for even the most inexpensive cuts of meat. Perfect with some steam rice or some egg noodles.
"Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye." –Gordon Ramsay
Chicken Afritada
Choice of meat, cooked with carrots, potatoes, red and green bell peppers, and stewed in tomato sauce. Afritada is a traditional Filipino meal. It is a typical Filipino dinner that is typically served with white rice. Seafood can also be cooked with it.
“Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.” -- Delia Smith
Filipino Food - Pinoy Food
From top to bottom: Pancit Malabon, Lechon Kawali, Sinigang, Lumpiang Sariwa, Sago and Kare-Kare.
In line with the major waves of influence that have enriched the archipelago's cultures, the style of food making and preparation and the dishes that go along with it have evolved over many centuries from a largely indigenous base shared with maritime Southeast Asia with diverse influences from Chinese, Spanish, and American cuisines. Other influences have also adapted to local ingredients and palates.
“Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.” -- Delia Smith
Tortang Talong - Eggplant Omelette
The grilled whole eggplants are dipped in an egg mixture and pan-fried to create this traditional Filipino omelette. The simplest ingredients—egg, salt, pepper, and eggplant—can produce great flavors. This dish is usually served by my father for breakfast on the weekends. One of the numerous foods my father prepares that I love.
“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde, A Woman of No Importance
Teriyaki Pork Luau Bowl
I'm packing all the deliciousness of a luau feast into one quick and delicious dish! A melange of sweet and savory flavors inspired by the Aloha state. I'm talking bright kiwi and tomato salsa, a tangle of lightly charred veggies, and crispy teriyaki pork, all arranged over fluffy jasmine rice.
“Food is essential to life, therefore, make it good.” – Anonymous
Five Spice Ground Pork Stir Fry
For a weekday meal, I'll make a quick and simple stir fry with the vegetables I have on hand and ground pork. Cinnamon, star anise, and cloves make Five Spice a cosy and warming accent that also has an autumnal feel. A great side dish or a midweek supper.
"Laughter is brightest where food is best." - Irish Proverb
Happy Chinese New Year
A tasty treat are shrimp crackers, commonly known as fried shrimp chips or "Ha Peen" in Cantonese. One of the most popular treats during Chinese New Year are these prawn-flavored chips.
A healthy and prosperous Lunar New Year! I sincerely hope you enjoy your holiday with loved ones.
Hard work should be rewarded by good food. –Ken Follett
Beef Picadillo
Every time I have ground beef, I make picadillo. Another nostalgic dish from my youth. This dish is frequently prepared by my father at breakfast and served with rice and a fried egg. I frequently eat it for lunch at school because I love it so much.
If you keep good food in your fridge, you will eat good food.
Basil Pork and Zucchini Stir Fry
Speed and taste are objectives. Cooking delicious food doesn't have to take all day. Streamlining the process to allow me to quickly replicate delicious dishes without a lengthy ingredient list.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
Orange Chicken
A traditional dish from Chinese-American restaurants, orange chicken consists of crispy fried chicken mixed in a tangy, sticky citrus sauce. But, others would argue that if you've just ever ordered it for takeout or delivery, you've been losing out.
There is much to be said for the delicate balance of orange chicken prepared in the style of takeout when it is first removed from the pan. You simultaneously experience the crunch and the savoriness. But after 30 minutes, forget it. Just out of the pan, it tastes so much better. Thankfully, it's simpler than you may imagine to bring the staple of Chinese takeaway home.
"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go." - Anthony Bourdain
Creamy Chicken Congee topped with Bacon
Add bones for the most delicious congee. It's a cost-effective and environmentally friendly method of cooking, but I use it because the chicken congee I make with the bones is far superior. Congee can be made with just water and rice; nevertheless, many traditional meals around the world use the time-honored method of adding bones to dishes that don't necessarily call for them.
“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.” ― Dom Helder Camara
Pepper Steak and Onions
There is no doubt that cooking has gotten more efficient. I've been putting more of an emphasis on making great, straightforward dishes that are also quick to prepare, like this marinated beef, which takes very little preparation time and is really flexible. It is intended to be grilled or pan-fried on a cooktop. The marinade goes nicely with beef, chicken, or pork. It's a great main meal for a busy weeknight.
The type of beef is crucial. My preferred cuts are trimmed hanger steak or boneless short rib, but top sirloin, rib eye, or skirt steak would also work nicely in this recipe if they are tender and well-marbled. The secret is to slice the meat thinly so that the marinade ingredients may be absorbed rapidly.
“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.”― Robert Frost
Malaysian Style Okra and Shrimp
One of the best Malay dishes to eat with sambal sauce is okra with shrimp. There are several kinds of sambal sauce, a chile condiment consumed all over Indonesia. A delightful and more palatable Malaysian dish is made of sautéed okra with shrimp, brightened with lime zest, and served with a punchy, subtle sauce made of hot sambal oelek, aromatic ginger, and garlic. Savored with piping-hot rice or noodles.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child
Pan Fried Beef Tenderloin
Tangy, garlicky, and tasty beef is prepared in a savory marinade of citrus liquids and soy sauce. It has the flavors that remind me of my father's cooking: salty, sour, and just a little bit sweet. I still remember having the need to beg my father to prepare additional sauce so I can drizzle some over my rice.
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ― A.A. Milne
Szechuan Eggplant With Beef
A delightful balance of spicy and savory, the dish is one of my favorite ways of cooking eggplant. The whole purpose of the spices and ingredients that I use, like star anise, Shaoxing wine, and aromatics like ginger and scallion, is to enhance the inherent flavors of my chosen protein and vegetables. A friend described the food as fresh, vibrant, and aromatic. Mission accomplished, I suppose.
In cooking you’ve got to have a what-the-hell attitude. – Julia Child
Beef with Bell Peppers and Lychee
The natural sweetness of the lychee balances the spices' savory flavor. If the weather is agreeable, grill the beef to enhance the flavor and create a lovely, dark crust. I opted to make a quick stir fry because I was too lazy. Lol
“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.” ― Erma Bombeck
