Stir-fried vegetable is always a staple side dish in any Asian meal. I don’t know about other Filipino household back then, but I grew up with my mother cooking lunch and supper with a triad of stir-fried vegetable, steamed rice, and meat or fish for the main dish. It’s like a holy trinity of Filipino daily meal.
Stir frying is very versatile and forgiving. You can never go wrong; there is no right or wrong combination. The more ingredients you add the better. If you have any leftover meat from previous meal, seafood or even deli meat you can add them in the stir-fry for added taste and texture.
Continue reading “Bokchoy and Ham Stir-Fry”
Contrary to popular belief, tempura didn’t originate in Japan. Tempura is a frying technique using a batter mixture consisting of flour, egg and liquid (milk, beer or water). This style of frying was introduced in Japan by Spanish and Portuguese Catholic missionaries and traders during the late 1500s, according to Portuguese online magazine Catavino.
The word Tempura came from the Latin word Tempora, which refers to “The Ember Days” when Catholics refrain from eating meat. It was accounted that tempura became the favorite dish of the first shogun of the Tokugawa/Edo era. Shogun was the commander-in-chief of Japan’s military government, at that time.
Continue reading “Tilapia Tempura”
I first learned about Cajun flavor when I started eating and making Jambalaya rice. I usually buy it in a box and I would just add meat or seafood into the rice. Coming from a rice-bowl society in Southeast Asia, the concept and taste of Jambalaya rice is still new to me. Since my introduction to this flavor, it opened my eyes further to the diversity of the flavor traditions in Southern United States, specifically Louisiana.
You can say that Cajun flavor found an unexplored territory in my palate. That was my first encounter with Cajun cooking. Then I started making soup Gumbo, which is another Louisiana cuisine but in a Creole tradition. A first, it got me confused about its distinction with Cajun. So I started digging for facts and I found the simplest explanation there is on the web.
It says, the basic difference between Louisiana’s Cajun and Creole cuisines is that the latter (creole) uses tomatoes either fresh, paste or sauce while the former (Cajun) does not.
Continue reading “Cajun Shrimp Stew”
I can’t get enough of Salmon! So today, I have another special salmon recipe. This time it’s en croute style, a French term for anything baked in pastry.
Baking salmon is quite challenging because it dries out easily. Yet, baking is a very common household cooking technique because it’s simple and easy. And it gives salmon a slightly firm flake instead of mushy texture. Baked salmon could turn too dry and hard though especially when overdone.
Continue reading “Salmon En Croute”
How many different ways can you eat or serve a German liverwurst or liver sausage besides in a cold sandwich with freshly sliced onions, maybe a few lettuce leaves, and mayo or mustard dressing?
This type of German sausage is not too versatile or flexible like any other kind of sausage because of the depth of its flavor as it is made from liver and other organ meat (offal) which generally has a mushy texture too.
Continue reading “Spinach and Liverwurst Dip”
I don’t know how else to properly describe this recipe except that it’s healthy, clean and very light in the belly. The combination of coconut milk, curry, and honey gives it a very Southeast Asian flavor with a mild spicy kick of cayenne pepper.
Besides the salmon, the rest of the ingredients are plant-based which dissolve easily in the stomach.
Salmon is a great source of omega-3 fatty acids, which help in keeping the heart healthy. It is also an excellent source of protein, vitamin B12, vitamin D, selenium, niacin, phosphorus and vitamin B6 for whole body wellness, strong bones and joints, brain and neurological repair, according to Mayo Clinic research.
Continue reading “Salmon and Potato En Papillote w/ Coconut Curry Sauce”
Happy Easter to All!
Easter is one of the most awaited festivals for most kids in America not much due to its religious connotations but more due to the fanfare that goes with it such as Easter egg hunt, Easter gift baskets of sweets and goodies, Easter parade, and the Sunday Easter brunch specials.
Continue reading “My (all) American Easter Brunch”
I will not apologize for deconstructing this classic Coconut Cream Pie recipe because the result was equally creamy and delightful. I took layers and layers of high-fat ingredients and brought them down to the bare essentials.
I took the pastry out of the crust equation. I didn’t use either the traditional graham crackers or any wafer or cookies for the crust. Instead I grabbed some granola bars (or call it by its many other names: breakfast bars, energy bars, diet bars, etc.) and microwaved them to turn crumbly. Molding the crumbled granola into the pie pan wasn’t too challenging, they formed pretty easy.
Continue reading “Coconut Cream Pie Makeover”
April is an important month for most Christians who still observe Lent which begins on Ash Wednesday and ends Easter Sunday. This event is observed mainly in the Anglican, Eastern Orthodox, Lutheran, Methodist, and Roman Catholic Churches.
Where I came from, the observance of Lent is very colorful and elaborately ritualistic. Devotees are literally crucified to a wooden cross out of personal conviction and belief that by doing the crucifixion, they will be redeemed from their sins. I’m sure modern-day believers would raise eyebrows on these practices. But it’s a tradition and people from my culture have lived through such traditions for centuries that observance of the Lent has become more of a ceremonial rather than personal devotion.
Continue reading “Bread-Crusted Salmon”
Six Tastes Kitchen just turned 1-Year old!
Someone had asked me, why do I blog? Do I make money of it?
And my answer was, It gives me a sense of purpose!
I started this blog simply as a hobby. After blogging for a year, I realized it has turned into a commitment – a commitment to promote healthy food choices.
Just like this amazing product I found recently, the GoMacro high-protein energy bars! The company’s motivation is very inspiring – it promotes a wholefood-based lifestyle. All their energy bars are certified organic, verified non-GMO, and made only from natural plant-based ingredients that are sourced sustainably (read: not harming the environment). And GoMacro is also a local company based in Viola, WI.
For Six Tastes Kitchen’s 1st Year Anniversary, GoMacro sent me a few samples to try and use for my recipes.
To GoMacro and to All of You…
Thank you and please continue to support Six Tastes Kitchen