Category Asian Dishes

From the recent fishing trip of my husband with his brother, he came home with 2 bass and a catfish. My dear husband was nice enough to keep 1 bass as a whole fish, just scaling and gutting it for me. It sure looked pretty to bake as a whole fish, with head and skin intact. And that’s what I did. It’s just a simple seasoning of salt and pepper but I made a separate sauce with caramelized onions and hoisin sauce to go along with it.

I am calling this RED Chunky Pork & Potatoes Curry because compared to all the curry dishes I have made before, either pork or chicken, this one is well, red. Maybe I should name it tomato-based pork and potatoes curry instead but RED sounds cooler, HAH!

In any case, this was really good if I say so myself. The smell of curry permeating the house while it’s simmering is definitely something to get used to. You must really love or at least like curry dishes a bit to appreciate the aroma while it’s cooking. But once you take a bite, and a then few more bites, I’m telling you, IT IS GOOD!

When I make pancit I usually add sliced pork or chicken in it with the veggies. Sometimes with mixed seafood like squid rings, crab flakes, or shrimp. My point is that, my pancit always has a protein component. But lately I’ve been making meatless pancit especially when it’s paired with lumpias(egg rolls) which I also usually make with either ground beef or pork. For a change and a twist one day, I roasted tofu squares in the oven then tossed that with the cooked pancit in the end. The combo was surprisingly good.

When I decided to take pictures of the process of making Bistek, I thought I was just going to upgrade an old post here at Feistycook with much “better” pictures. Well, it turns out, I actually don’t have one in the archives. I do however have the catfish and pork variations. I could’ve sworn I’ve written about Bistek in the past though. It might have been in the previous foodblogs I’ve written for years ago and didn’t bother importing it here. In any case, here’s one now so I’m gonna stop babbling now and just get to it.

We’ve been boiling up California Blend a lot as a side dish for our dinners. I prefer fresh veggies but I admit the frozen mixed veggies are very convenient since they’ve already been cut and steams really fast. Still though, I make sure we eat more fresh veggies than frozen ones so I buy ‘em fresh then cut what I need each time. The fresh vegetables are also much better in stir-fry dishes. Like this Beef & Cauliflower stir-fry with some carrots and napa cabbage too.

When trying to stay away from rice as a side dish to any delicious dishes that would really go nice with rice, a couple of healthy options that I will recommend are the tacos and lettuce wraps route. Like the pork bulgogi tacos or the pork sisig lettuce wraps. Here’s a seafood version using shrimp cooked in coconut milk. I even made mango salsa for an added crunch on top.

I like pork, green beans, tofu, napa cabbage, and hoisin sauce. I like them so much I cooked them together and came up with this Hoisin Pork Tofu Green Beans & Napa Cabbage Stir-Fry. Just like any stir-fry dishes I’ve made and written about before(use search form), this one is really easy to make. have all the ingredients listed and you are on your way to a yummy stir-fry dish for dinner or lunch, choice of mealtime is up to you.

This Baked Chicken W/ Pineapple Chunks In Sweet & Sour Sauce idea came to me last month when I was craving that baked chicken skin flavor. But, I was also in a experimenting mode so I decided to pour in sweet & sauce with pineapple chunks into the chicken after the baking process. I’m calling this a deconstructed sweet & sour chicken. Is that the right term? I dunno, but I’m calling it one. So sue me,

It was chicken wings night in our family the other night. When I make hot chicken wings, I usually make another kind for the kids or just to try another flavor. These are either Honey-Mustard wings or just leave the breaded wings as is. When I’m on my experimenting mode, I’ve come up with new recipes namely Hot-Key Lime-Pepper Chicken Wings, and Garlic-Parmesan Chicken Wings.

This time around I made sweet chili chicken wings to go along with the hot wings. These are sooooooooooo good. I mean “finger-lickin’ I wish there were more, I need to make these again soon and more often” good. You’d be surprised how easy it is to make it. All you need is a really good kind of sweet chili sauce which you could purchase from any Asian store or at the Asian aisle of your grocery store. I actually bought mine at Wal-Mart.

Here’s the bottle of sweet chili s...