Category Archives: Asian Cooking

Hainanese Chicken Rice

Hainanese Chicken Rice

It must have been the moment that I saw Flickr friend anakorpa’s photo of Hainanese Chicken Rice from Cafe D’lite in Vancouver that the cravings began.

Hainanese Chicken Rice is one of those seminal foods that I distinctly remember from my childhood. Silky slices of tender chicken, fragrant rice, clear gingery soup and the accompanying dipping sauces — this dish stands out as an early taste memory so pleasurable that it can make my mouth water even today.

It was a treat to go to the restaurant in Tradewinds – one of the Manila hotels in the upscale business district of Makati. Unfortunately, hardly a trace of this hotel, its restaurant or its menu can be found on the Internet today – but it existed, a while ago – back in the early 80s. I found one blog post that confirms it here – its author reminisces about the dish and her commenters also confirm the name and existence of the hotel and restaurant.

So why was Tradewinds so special? One went to Tradewinds just for the Hainanese Chicken Rice.

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Scallop, Uni and Mentaiko Pasta

Uni, Scallops, Mentaiko and Tobiko

This is a crazy luxurious dish, containing some of my most favourite seafood in the world, and cream and butter. I’ve had uni sauce for pasta before, mostly in fancy restaurants and the like, but not to this degree at home. Well, ok, we did attempt an uni cream sauce once, with actual fresh uni, but this dish, this dish nails it just so. Just the right amounts of cream and uni and other goodness (mentaiko was definitely the key) to turn something fantastic into something orgasmic.

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Momofuku’s Spicy Sausage and Rice Cakes

Spicy Stew for Two

Whenever I open a cookbook for the first time, I’ll usually skim the recipes with photos first. Are they appealing? Do they make me want to read the recipe? Do they make my mouth water and immediately start plotting out how I might make the dish, and soon?

Restaurant menus can be different. They often don’t have illustrations or photos accompanying the text, and the way a dish is described or written may have to work twice as hard to entice and lure and seduce.
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Making Momofuku Ramen at home

My weekend project: Momofuku Ramen

DD and I visited New York in December of 2009. He was there for work, I was there to tag along, partially working remotely as well. We also turned the trip into a bar-hopping and salacious dining extravaganza. During our 5 days there, we managed to sample 3 of David Chang’s eateries: Momofuku Ssam Bar, Noodle Bar, and Milk Bar, though I have to admit that the visit to Milk Bar was just a cursory walk-through – we had been lunching at the Ssam Bar next door, and could not pass up a visit to peek at sweets. I don’t much recall what we had at Milk Bar if anything as I was too full from our decadent lunch.

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Takemura in Arashiyama

Takemura

This hundred-year-old restaurant is smack dab in the middle of Arashimaya in Western Kyoto. Although we stayed at a Zen Temple, meals were not included as part of our lodgings. We were, however, able to sample a delicious vegetarian yudofu – boiled tofu – meal at Takemura.

We didn’t go into this blind; we found Takemura via one of my favourite Japan bloggers (Blue Lotus) and decided that we were definitely stopping by when we went to look at the beautiful bamboo groves.

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Chanko Nabe

Not just for sumo wrestlers

Chanko Nabe

Somewhere around the fall of last year, I went on a Japanese cooking jag, inspired by and anticipating our upcoming trip to Japan. We were taking Japanese language courses and I was shopping at Nijiya, weekly. The Japantown neighborhood suddenly became familiar, where it hadn’t before. My mania for Japanese cooking reached somewhat of a turning point when I took a Japanese Kaiseki cooking workshop through the Japanese Cultural and Community Center of Northern California in December, and cooked up a multi-course Japanese holiday dinner. Continue reading →

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Kiam Pung, Salty Soy Rice

Kiam Pung

I cooked my mother’s dish on mother’s day.  I was not able to make a trip to Southern California then, but loved that she had made it on the past 2 occasions when I visited last. Kiam Pung translates into Salty Rice, with “kiam” being salty in my parents’ fukienese/ fujianese dialect, which I’m told is very similar to Hokkien, or Taiwanese.  Basically I like to think of this easy dish is a Chinese Paella — it’s open to an infinite number of variations, but should always contain 3 essential ingredients (besides the rice, which is a given):

  • Soy Sauce
  • Some kind of green vegetable
  • Some kind of meat or seafood or meat substitute

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Tonjiru and Nanohana

Tonjiru and Nanohana, Rice and Pickles

The Asian recipe for this week is Tonjiru – or, Japanese pork and miso soup with root  vegetables.  I’ve made it a couple of times and love its ease, tastiness and generally healthy (are pork belly and “healthy” allowed in the same context?) contents.   I also like this soup since it’s so flexible, and you can add or subtract ingredients to your liking and taste.  For instance, the version below uses sato imo, or taro root instead of potatoes, and omits goubou (burdock root). Instead of just using Akamiso (red miso), add a little of the sweeter Shiromiso (white miso) for balance.  Also, the amounts below are estimates, so please adjust as necessary.   The rest of the meal included nanohana no karashi, or broccoli rabe/ rape flower with mustard dressing, rice of course, and pickles. Continue reading →

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