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 … More 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 … More 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 … More 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 … More 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 … More 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.
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 … More 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 … More 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 … More Anniversary
This is how I would celebrate Saint Patrick’s Day this year. Instead of going for Corned Beef and Cabbage boiled dinner, I’d go for Filipino-style boiled beef soup which we call Nilaga. This is a very similar clear broth dish in terms of ingredients and cooking style. This is the supreme comfort food in the … More Beef Nilaga (Boiled Beef Soup)
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