Yummy Lumpia Plate

We just got back from Houston. Despite the lack of working traffic lights we got it done, and got some fish and eggroll wrappers. Also picked up some new gifts as well as a fresh supply of Kimchi. All told, it was a successful trip. Just a reminder the last chance to ship Balikbayan boxes before Christmas is October 31st. So call or come by if you have boxes that need to go.

Butter Chicken - Recipezaar I came across this recipe sometime back, and it is probably my favorite Indian dish. Despite it's name, butter is not the primary flavor here. Instead there is a nice combination of spices that adds a lot of flavor. Served with some basmati rice and you have an authentic dish, that tastes great, and is quite filling. I hope you enjoy. Picture courtesy Photo_Mind Read More Ingredients * 2 tablespoon butter * 1 onion, chopped * 1 clove garlic, crushed * 2 large boneless chicken breasts * 1 teaspoon ginger * 1 teaspoon chili powder * 1 teaspoon turmeric * 1 teaspoon cinnamon * 1 teaspoon salt * 3/4 cup fresh cream * 1 tablespoon tomato paste * 1/2 teaspoon garam masala Method 1. Saute onion and garlic in butter. 2. Slice chicken breasts into bite sized pieces. 3. Combine spices and salt and toss chicken pieces until well coated. 4. Saute the chicken each side until golden brown. 5. Stir in the cream and tomato paste. 6. Cover pan and simmer for about 10 min...

Helen and Tex made a run down to Austin over the weekend and picked up a lot of snacks. They even managed to snag some chicharon! We are going to Houston this weekend to drop off Balikbayan boxes so call Gigi if you have one that needs to be picked up. Check with us Monday for all the new stuff.

Fragrant Eggplant- Asiarecipe.com One of the more popular vegetables among Asian cultures is the eggplant. Today's recipe comes from Laos and is an excellent way to prepare this wide ranging veggie. For those who didn't know eggplants come in many varieties, not just the giant purple ones commonly seen in America. In fact the name is derived from the original form which really does resemble eggs. For more information on eggplants click HERE , other wise click READ MORE for the recipe. Read More Ingredients * 1 large eggplant * 4 tbl soy sauce * 1 tbl cornstarch * 3 tbl sugar * 1/4 cup distilled white vinegar * 1/4 cup water * 1 tsp crushed dried red pepper * 6 slices ginger, about the size and thickness of a quarter * 4 scallions, chopped, separate white and green parts * 1 tbl dry sherry Directions 1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid ...

Takoyaki - Bento.com If you ever travel to Osaka, Japan there is one thing you must try. Takoyaki or Octopus balls. I first became aware of these little morsels courtesy of Anthony Bourdain's show No Reservations . I highly recommend the show to any of you out there who are foodies like me. Anyways, click READ MORE to see a recipe for this favorite food of Japan. Read More Ingredients: * 200g chopped boiled octopus * cooking oil * benishoga (pickled ginger) (to taste) * chopped negi (or scallions) (to taste) * tenkasu (or rice crispies) (to taste) [Batter]: * 450cc water * 1 piece konbu (kelp), 10cm square * 15g powdered katsuo-bushi (shaved dried bonito) * 200g flour * 2 eggs [Sauce]: * commercial takoyaki sauce * or worcestershire sauce * or bulldog sauce * or mayonnaise (Best Foods or Hellman's) Directions - [Batter] 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut...

Puraw style Bangus I adapted this recipe off of one I found for Sea Bass awhile back. Thanks to it's similar texture most Sea Bass recipes work well with Bangus. It has become the main why I prepare Bangus. Read More Ingredients: 4 tbls olive oil 1 tbls of butter 1 onion 1/4 cup white wine 1/2 cup of chicken stock Salt and Pepper 2 fillets of bangus with skin, if possible (de-boned and marinated are good) Method: 1. Preheat oven to 450 degrees 2. Chop onion 3. Heat 2 tbls oil in pan on medium high, and cook onion until clear. 4. Add wine and reduce. 5. Add butter and chicken stock and let thicken 6. Salt and pepper to taste 7. In a separate (oven proof) pan heat remaining oil on high 8. Season fish with salt and pepper (not really necessary if using marinated) 9. Cook fish skin side down for about 5 mins until crispy 10. Flip fish and cook for 45 seconds. 11. Put the whole pan in the oven to bake for about 4 minutes Serve the onion sauce on top of the fish. Good with ri...

Chicken Adobo - Recipezaar A staple of Filipino food is adobong manok or chicken adobo. Easily prepared and very tasty, there is no way you can pass up this meal. This plus steamed rice and I reach a certain level of food heaven most people in America miss out on. Give it a try, you wont regret it. Picture courtesy Ewen and Donabel. Read More Ingredients * 2 1/2 lbs chicken pieces (bones are OK) * 3-4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional) * 1/3 cup white vinegar * 1/4 teaspoon black peppercorns, cracked * 1 bay leaf * 1/3 cup soy sauce * 3/4 teaspoon salt (or to taste (I leave this out)) * vegetable oil or vegetable oil cooking spray (for sauteing) * 3-4 medium potatoes, cut in 1 in. pieces (optional) * water (to cover) Directions 1. Combine all ingredients in a deep glass or stainless steel sauce pan. 2. Bring to a boil over medium heat, then reduce heat to medium low. 3. Cover and simmer for about 30 minutes or until the meat is very tender....