How to cook: Sambal kangkong with shrimp paste

Having just recently discovered the myriad of kangkong recipes in various Asian cuisines, my kangkong world has expanded by leaps and bounds. How was I to know that by simply changing the spelling of kangkong into kangkung or by splitting kang kong into two words, I’d discover so many other ways to cook it apart from dropping it into a pot of sinigang or sauteing it adobo style?

This dish is a new beginning for me too. After having stayed away from bagoong for decades because of an allergy, I discovered that my digestive system can tolerate it in small amounts. Half a teaspoonful for a whole bunch of kangkong good for two to three persons meant that only half or less of the bagoong would go into my body. And with such small amount, I can tolerate the stinky smell too. »

How to cook: Rice, biryani style

biryani-rice2

If I had saffron water to drizzle over the rice after cooking, and if I had used cashew nuts instead of peanuts, this would be a more authentic biryani. Well, whatever "authentic" means considering that biryani is found in the cuisines of more than a … »

How to make: Roti John

roti-john

When Speedy saw Bobby Chin making Roti John in an episode of Cafe Asia, he promised he'd make Roti John at home. And he did.A popular hawker food in Malaysia and Singapore, Roti John is a sandwich and omelet in one. Beef, eggs, chopped shallots … »

How to cook: Sambal fried rice

Sambal fried rice

Sambal is a chili-based sauce. It is found in the cuisine of many Southeast Asian countries including Malaysia, Indonesia and the Philippines. To make sambal, chilis are crushed with other spices, sometimes with shrimps and fish, and ground to a … »

How to cook: Hainanese chicken rice

hainanese-chicken-rice

Last night, there was a replay of the No Reservations episode shot in Singapore and, suddenly, I missed Singapore. I love the vibrancy of that city-state -- the food stalls where the food is so good it seems silly to go to pricey restaurants, the … »