Pinoy Cook: Home cooking rocks!

Fish and coconut spring rolls

Connie — Thu, 09 Jul 2009 04:39:54 +0000

If I remember correctly, it was in the TV show Bizarre Food where I saw a chef making spring rolls stuffed with fish fillets marinated in coconut milk and spices. I may be wrong about which TV show it was but I distinctly remember that the episode was about Vietnamese food and the host was chatting with the restaurant manager about fish sauce. Last night, I cooked fish with coconut spring rolls but, unlike the ones I saw on TV, my fish fillets were mixed with dessicated coconut. Instead of rice paper, I used regular spring roll wrappers.

Ma Yi Shang Shu (Ants Climbing A Tree)

Connie — Wed, 08 Jul 2009 06:26:18 +0000

One little known noodle dishes – little known in the Philippines, at least – is called Ma Yi Shang Shu. The literal translation is “ants climbing (up) a tree”, a description that can make anyone quiver and shiver in disgust, and which probably explains why it isn't popular in the Philippines at all. Or, perhaps, we have renamed it and it's really a favorite among many. But just where did this noodle dish get its name? In her book Savoring China, culinary historian Jacki Passmore says a poet once observed the flecks of pork on a strand of glass noodle and gave the dish its name.

Tea-smoked chicken

Connie — Tue, 07 Jul 2009 09:59:44 +0000

Please note that this is the result of an experiment. Whole chicken is used traditionally but all I had last night were chicken leg quarters. But I was raring to find out if I could really manage to do the smoking at home so never mind if I didn't use a whole chicken. How did it go? I'll cut to the chase and tell you right now -- it was a success. When I tasted the chicken, my mind started whirling about all the other possibilities -- all the other spiced and herbs and fruit peels that I can use and the various combination that I intend to try.