Yummy Lumpia Plate

 In the last few months, we've been getting many requests for Shirataki ( しらたき ) noodles. Also known as Miracle Noodles. Thanks to Dr. Oz Show and our local newspaper , many consumers are now widely aware of the benefits this miracle noodle can provide as a carb substitute. Shirataki are low carb, low calorie, low fat, high soluble fiber, and gluten-free noodles made from konjac yam or elephant yams. These Asian yams are also called "Devil's Tongue" Yams and the word "shirataki" means "white waterfall", which describes the translucent appearance of the noodles. Shirataki have little to no flavors, they absorb the flavor of the sauce or soup that you cook them into. You can find these noodles in most Asian grocery stores and some health stores. There are the traditional shirataki and konnyaku and there are tofu shirataki noodles. Tofu Shirataki are soy base and requires refrigeration before its open therefore it has a shorter shelf life t

Image courtesy of Wikipedia Bitter Melon or Bitter Gourd, known to Filipinos as "ampalaya" or "parya". It is widely use in Asia, Africa, and also the Caribbeans. Like it's name suggested, this vegetable is bitter in taste and with it's wrinkly and oval exterior, it's not an appetizing site. However, when mixed with other ingredients and sauces, it brings a savory goodness that is bitter sweet. Plus, it's many health benefits far outweighs the bitter flavor. This recipe we selected is a famous Filipino dish but it is a dish that is similar to many Southeastern bitter melon dish. Ampalaya Con Carne (Bittermelon w/ Meat) Items in yellow means we have it on our shelves at Mama Nida's Asian Market 1 tsbp of vegetable oil 3 cloves of garlic, minced 1 cup of Sliced Onion 1lb Beef, cut into strips ( Chicken or Pork) 2lb Bittermelon, Sliced thinly 1 can of Tausi (black Beans), drained 1/2 cup of water 1 Diced Tomato (Optional) N

Mochi (Japanese : 餅) is a Japanese rice cake made of glutinous rice or sweet rice pounded into a paste and molded into shape. The traditional mochi-pounding ceremony is called Mochitsuki. While also eaten year-round,  mochi is a traditional food for the Japanese New Year. Mochi is also a prominent snack all over Asia. Mochi is also known as daifuku or maoshi or mashu. ( Wikipedia.org ) Although the traditional way of making mochi says to pound on a cook glutinous rice into a paste, mochi can easily be prepared with mochiko, glutinous rice flour, and done so in a microwave. The ones I've made and served today was quite a simple recipe to make. Mochi w/ Sesame Seeds by: Gigi   Image courtesy of NYDailyNews.com Serving: 25 Ingredients in orange indicated we have it on our shelves Ingredients: 1 box  Mochiko (Sweet Rice flour) 1/2 cup Powdered Sugar 2 tbsp  Sesame Oil 3 tbsp Roasted Sesame Seed 2 cups Water 1/2 cup potato starch. Instructions: 1. In

We will be giving out Moon cake and Mochi samples all day long at the San Angelo's Mama Nida's Asian Market on Bell Street!!!!!Happy Moon Gazing! We will have White Tea Samples as well...

Moon Cake? What is moon cake? It's a round pastry snack traditionally served during the Mid-Autumn or Moon Festival. These days, they come in round or square shape and filled with goodies inside. After writing about the Moon Festival , we decided to find a good moon cake recipe and share it with our readers.     Azuki (Red bean) Moon Cake   Recipe courtesy of DLTK by Shirley Image Coutesy of Jui-Ting Yu Serving Size: 24 Ingredients: Items in orange indicated we have it on our shelves 1/4 cup of Sugar 2 egg yolks 1/2 cup salted butter 1 cup all purpose flour 1 cup of red bean paste ( You can substitute any jams, nuts, and flavor you'd like for this one) Instructions: 1. In a Mixing bowl, combine, sugar, butter, and 1 yolk. Stir well. 2. Slowly add flour to make you dough. 3. Form the dough into a ball and wrap in plastic wrap. 4. Refrigerate for 30 minutes.  Preheat oven to 375 degrees Farenheit while you wait 5. After 30 minutes, take dough out an

Image courtesy of Wikimedia  The Mid-Autumn Festival (Zhongqui Jie), also known as The Moon Festival, or Mooncake Festival, or Lantern Festival, is a popular Asian harvest celebration dating back over 3000 years. It is celebrated from China to Malaysia on the 15th of every 8th month in the Chinese calendar or September/October of the western calendar. It is also the day when the moon is at is fullest and roundest, perfect for moon gazing. The traditional food to eat is for this event is Moon cakes in different varietes. This year,2011, the festival is held Sept. 12, 2011. In China, the mid-autumn festival is actually a legal holiday and is one of the most important holidays in the country. Everyone gather with families to enjoy the bright moon and eat moon cakes accompanied by lit lanterns. Moon gazing, drinking tea, and BBQ is the main activities during this festival. Read More In Vietnam, Mid Autumn Festival is called "Tết Trung Thu" and we will use one of the f

We will be closed Monday September 5th in observance of Labor Day. Regular hours return Tuesday morning. We will also be restocking this weekend so come by and see what comes in next week.  Have a safe and relaxing weekend. Picture courtesy: Eric Molina

Kaffir Lime also known as Makrut or Magrood, is a citrus shrub native to Laos, Malaysia, Indonesia and Thailand which plays a significant part in many Southeast Asian Cuisine. Kaffir Lime fruit has a bumpy texture that looks like a small lime. However, it's leaves, recognized by its hourglass shape , plays a more important role in Southeast Asian cooking. Kaffir lime leaves has a strong fragrant that gives a citrus like aroma and a lemony taste without the sour component that can't compare to other citrus leaves. Without it, a dish just won't have that distinct savory flavor in the marvelous taste of southern Asian food.   Read More   The Rinds of the lime is commonly use in Lao and Thai Curry dishes.It is an important component in making curry paste. The juice can also be added into drinks or make limenade with it.  The leaves of a kaffir lime can be use dried and can be stored in a freezer. It is added whole to many soup dishes such as tom yum or minced into a