Pork braised in shrimp sauce (binagoongang baboy)
The secret to the tastiest binagoongang baboy is to add the shrimp paste much earlier than most cooks do to give the meat time to soak up all its umami goodness.
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Ube (purple yam) and cheese spring rolls
Ube jam is spread on a spring roll wrapper, topped with a strip of cheese, wrapped, rolled and fried. Sweet-salty fried spring rolls that can be served as an appetizer or …
Japanese chicken curry
A less spicy version of the ubiquitous Asian curry but just as rich and delicious. Two things make it unique: curry roux and grated apple.
Japanese egg sandwich
What makes the Japanese version of a popular American favorite so much tastier? Three things: milk bread, Japanese mayo and butter.
Japanese beef and potato stew (nikujaga)
Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you’re not likely to find in a restaurant.
What is Chinese five-spice powder?
Have you ever wondered why every time you buy Chinese five-spice powder, the flavor of the cooked dish is never exactly the same?
Are crab sticks made with real crab meat?
If you’re allergic to crabs (or all crustaceans) and wondered why eating kani (crab sticks) never made you sick, it’s because there is no creab meat in crab sticks.