Being on Feast TV | Pan Seared Lamb Chops in Tamarind and Lemongrass Reduction

I  told  you in my last post, how ecstatic I was being featured in three magazines in August right? But September just kicked in and it gets more exciting! You see,  I'm blushing as I write this post.

For the September issue of Feast Magazine  I am featured as one of the five STL bloggers talk about their favorite gadget and share a recipe (of course) on the article Go Gadgets Go,  What's more thrilling is the fact that I am featured twice, as I am also on Feast TV, (launched in April and is  Emmy nominated on its maiden show).

Yes, I. AM. ELATED.

I am sharing with you the video clip here but before we do that, allow me to thank Liz Miller, the managing editor of Feast.  When she initially emailed me regarding the article in June, I was ecstatic. After a series of emails and a meet up, I then got another email from her, saying that I will also be featured on Feast TV too. Whoa. I was floored because I know that it's going to be huge. I also would like to thank the video tandem Hannah Radcliff and Edward Calvey, if you watch the show, you'll be impressed at their work, and I mean REALLY impressed!  Also Kristin Brashares for making me at ease with the camera.  I guess the team's energy infected me with calm-ness and it made the whole experience really FUN! 

A special thanks to my good friend Ralph Cordova, who is a professor (in his normal life he says) but is also the creative force behind Verdura Botanica,  He is the reason why I was oozing with self confidence, as he designed my diva-usque apron! (He designs and makes leather bags, crafts soaps, I tell you he is multi talented and I'm so lucky to have him as a friend-- hihi).

So here's the clip and oh, btw it will also air on KDNL ABC St Louis on Sunday, at 9:30 am.Please click here to watch.

I shared a recipe I developed using my favorite gadget, an immersion blender.  I used two of my favorite ingredients: tamarind and lemongrass.

Pan Seared Lamb Chopsin Tamarind and Lemongrass Vinaigrette Reduction

Missouri Life Magazine Feature | Sesame Beef Sliders

Okay... it's been a month since my last post.  And a few of you have asked me what's up, why the delay in posting my next piece?

It's just that there are too many new developments coming in... some good ones, and some unfortunate ones.  But isn't that what life is about?  The good time mixed in with the bad?  As Ellen Degeneres said: “My point is, life is about balance. The good and the bad. The highs and the lows. The pina and the colada.” LOL! And  I would add the yin and yang - how contrary forces are related and interconnected.

But fine, let's tackle the things that are good - as I am so grateful with all the wonderful opportunities coming my way... Well in the current August issue of  Missouri Life Magazine, I am featured in their Back to School Beef article.  The Missouri Beef Council co-sponsored the article about moms preparing meals for back to school time.

Here an excerpt of what Tina, assistant editor wrote:

When Malou Perez-Nievera's three children would open the front door on weekday afternoons, savory smells would wash over them like an ocean wave.  "Preparing good food is always at the center of a close-knit family, at the dining table where the food is shared and stories are heard" Malou says.  She shares recipes and reflections on her family-centered blog Skip to malou and teaches the Modern Asian Cooking Series in the St. Louis area.

"I would think that in the age of frozen dinners and takeout, it's still important to have some kind of sense of cooking good food--- food that comes from the heart" she says.  Malou's meals are robutst and creative: grilled lemongrass beef, oxtail and tripe stew in peanut sauce, and corned beef sinigang (sour soup). New twists on solid staples spell adventure for her family, and she hopes to ignite that fire in others"

I'd like to thank the staff of Missouri Life Magazine for the write up and for the whole enjoyable experience:  special mention to Tina Casagrand, assistant editor, your article is well written... and Bob Holt for the stunning pictures.  Also Jonas Weir and Danita Allen Wood, the editor in chief and co-owner of the magazine.

Here's the recipe I shared for the back to school issue:

Sesame Beef Sliders

Ingredients:
2 lbs. ground beef
1 tbsp liquid seasoning
3 tbsp soya sauce
2 tbsp brown sugar
1 stalk green onions (chopped)
2 cloves garlic, minced
1/4 tsps sesame seeds
1-2  tsp sesame oil
salt and pepper to taste

In a bowl, put the ground beef.  Season with salt and pepper.   Mix all the remaining ingredients together.   Since this is for back to school fare, some kids don't like garlic or onions, you could use the powder garlic and powder onions instead.  Gently mix the beef together and remember not to over mix the beef.

To make sure that the beef mixture is well seasoned, pan fry a teaspoon full of the beef mixtures and taste.  Adjust the seasonings if needed.

Now we’re ready to form our patties. Grab a chunk (like a the size of a golf ball) of  beef and gently form a patty. This recipe yielded 12 patties.  Pre-heat a cast iron pan on high heat. Add patties and cook it for about 2- 3 minutes per side. Sprinkle some toasted sesame seeds on top. Let it rest.

Grill the buns on the same cast iron pan.  Then play around with your flavors. For the dressing, I mixed mayo with chopped garlic, a little soy sauce and a little sugar.  If Rachel Ray has her EVOO, I have my SO (sesame oil) so go ahead, sprinkle some sesame oil on your mayo mixture.

Let's build your sliders. First, slice the bun in half, grill both sides (facing down)  Spread the mayo on the toasted bun add the grilled burger. Add a tomato slice, cucumber slice and spinach.  and add the top bun. Finish off with a slice of strawberry on top.  The kids will love the heart shaped topped sliders... ENJOY!

Pho-n Class | Griled Lemongrass Beef

Let me tell you - I am having so much fun lately teaching my Modern Asian Cooking Series.

You see, I have been all over St. Louis and its neighboring towns sharing the love for cooking Asian food.  I know a lot of people out there are intimidated cooking cuisines from different cultures... but the feedback I am getting from the cooking school managers and the participants themselves are encouraging, as more students sign up for my Modern Asian cooking classes.  

In my recent class in Dierberg's Edwardsville Il, I was so thrilled to see that students from my previous class came back to attend.  It's was fun to see them again.  There were two ladies that touched me the most, Sharon and Stella. I did not expect them to come back after my initial class but I am in awe that they are already signed up for my next class.  It makes me feel blessed.

"It's my first time to taste all these flavors and spices that you introduce in class.",  Sharon declares.

"We love attending your class because we learn so much not just on food but your culture as well", Stella proclaims.

It is such a pleasure to share something that for me seems so mundane, but for others it's something new and interesting. Something as simple as mincing lemongrass can be daunting for someone not familiar with this herb (or grass).  

Just like what Lisa (one of my Dierberg's Southroads students) said:  "I never used lemongrass before because who knew how to use a tall stem like that?"

So today I thought of sharing with you

GRILLED LEMONGRASS BEEF

Ingredients:

1- 1.5 lb beef thinly sliced
2 tbsps fish sauce
2 tbsp brown sugar
2 cloves garlic, minced
2 stalk of lemongrass, minced (How to mince lemongrass)
2 tbsp chili oil (optional)


Whisk all of the fish sauce and brown sugar and garlic together.When the brown sugar is dissolved, add the beef  and minced lemongrass.  Mix thoroughly. Grill the beef.  If you don't have a griller you may heat up a skillet,  when it's hot enough, place one layer of beef and pan fry each side.  You will hear it sizzle.

You should keep an eye on it as it carmelizes easily.  You may want the edges to be brown and crunchy but not burnt.  Add more minced lemongrass and minced garlic.  Give it a quick stir and voila, it's ready.

Transfer to a serving plate. Serve with the dipping sauce by mixing:
1/4 tsp siracha
2 tbsp fish sauce
1 tsp brown sugar
juice from a large lime/lemon
1 clove minced garlic

Special thanks to those who attended my class... Cora, Donna, Lisa, Ann, Excy and Art and Fides and Rommel, Joel and Kathy! See you next month!

Red Snapper with Lemon Coleslaw on a Spinach Cup and Wasabi Mayo

He called me from work last week and asked  "What are you having for lunch?"

 "A Spinach Wrap!"  was my reply.

And he said "It sounds healthy and refreshing! That's good!"

Then, the next day, he called again and asked the same question and I replied "Spinach Wrap" 

"Hmm, Yum Again!" he said.

And for the remainder of the week, he popped the same question.  Yes you guessed it right, I answered: "Spinach Wrap!"

"What?  SPINACH WRAP Again??? Don't you get tired of it?" he asked in disbelief. "Love, you are usually creative. What happened?  Aren't you inspired at all?"

I smiled, little did he know that I've been enjoying my spinach wrap marathon lately. I use my spinach wrap as a blank canvass, and pretty much. everyday I create a colorful new picture. It depends on my mood, really.  Sometimes I could easily throw in any left-overs from the previous night to a bed of spring greens.  Sounds healthy, right?  Or sometimes, I would grill it with cheese (oooh gooey) or add some cream with fresh fruits... oh so divine...  

So ok, in case he calls today, and he pops the same question... I will not say Spinach Wrap.  This time I would say:  Red Snapper with Lemon Coleslaw on a Spinach Cup and Wasabi Mayo.  

I can't wait to  hear what he has to say this time.  How about you... What are you eating for lunch today?

Happy Monday!

Red Snapper with Lemon Coleslaw on a Spinach Cup and Wasabi Mayo

Ingredients

Pan-fried fish strips
I used Pan Fried Red Snapper which I seasoned with salt and pepper and lemon.  Pan fried each side, takes about 4-6 minutes)

Lemon Coleslaw
Mix 1 cup coleslaw mix, 2 tbsp mayo, lemon juice from lemon, 1 tsp sugar ,salt and pepper to taste. You may also add a drop of sesame oil a teaspoon of toasted sesame seeds.

Wasabi mayo: 2 tbsp mayo, a dot of wasabi (you may add more if you want)

Small Spinach wraps

Assemble them all together and you will enjoy a refreshing lunch in no time.  Enjoy

Breathe | Squid Adobo Balsamico Pasta

Mum - breathe... take a break!

This was my daughter's message as I was telling her how intense this Coco Cooking Contest has become.  Call it madness but I have been totally obsessed with trying to win this cooking challenge via online voting.

I'm afraid some of my friends would now avoid me when they see me online on FB. : )  They must have been irked with my appeal to please vote... Initially I said "vote - please" (in a soft tone)... But as the competition got more intense, I was now typing in caps:  VOTE - or else...  $!&@! (insert favorite curse word here).  I paraded around Facebook with a loud gong and megaphone announcing to the world that I should win. And it must have been annoying! LOL!  I now realize my folly - please forgive me my FB friends.

But through it all, I am most grateful to all of you - and I am glad that I have so many supportive friends. Thank you to my new friends I met through the promotion of my recipe for this contest. Thank you for voting for me from all over the world - my friends from the Southern Philippines, in Manila, and of course those in my hometown of Tuguegarao.  Thanks to all those who voted in the US, special shout-out to friends and family in Las Vegas, San Diego, Oregon, Nebraska, Alaska, Georgia, Florida and New Jersey - some of these places I am more familiar to than others - but you were one in supporting me.   I may finish second in the competition but your support made me realize that I have already won.

My daughter is right. I should take a break... and when I take a break, you will find me in my kitchen, trying to express myself  through my recipes...

So to my friends, here's a recipe called Squid Adobo Balsamico Pasta.  Thank you for your votes.  And in case you have not voted (opps I can't help it.) I would like you to take a few seconds to give me your vote.

SQUID ADOBO BALSAMICO PASTA
I was staring at the thawed baby squid when my phone notification beeped.  It was a message from my friend Orly.  He was busy giving me his statistical analysis of the voting results when I asked him a random question: What is your favorite Filipino food? His reply was: Adobo, because of the myriad variety to cook it.On  that note, I took the humble traditional squid adobo and amped it up like what I love to do. Thanks Orly for the inspiration and for all that  you do.

Ingredients:
2 lbs baby squid (clean with salt and rinse well)
2 tbsp olive oil
3-4 tbsp crema de balsmico
2 tbsp Worcestershire sauce
3 cloves garlic, minced
1 medium red onions, chopped
2 tbsp capers
fresh thyme
salt and pepper to taste
cooked pasta

Procedure:

First clean the squid and follow instructions here Make sure to reserve the ink sac.

In a pan, saute garlic and onions.  Cook until onions are wilted.  Add squid and its ink. Cook until squid renders its own liiquid.  Add wrocestershire sauce, crema de balsamico and season with salt and freshly ground pepper.  Cook for just a few minutes as overcooking the squid will make it rubbery. Sprinkle thyme, give it a quick stir.  Add in the capers. The dish should be saucy and creamy.  Pour over a platter of cooked pasta.

Garnish:
Drizzle with toasted garlic and olive oil.
Sprinkle grated ginger. (freeze a thumb size ginger and grate it over the plate of pasta)
Add more capers (optional but i do love capers so I usually add more)
Add cherry tomatoes.

Enjoy!

an autumn oasis | hot and sour soup

Two weeks!

Yes it's been two weeks since my last post. I wish I have an alibi to tell you why I couldn't be here. Sadly, I don't. I just needed a break.  

It was like facing a labyrinth, I needed time to find my way through.  I struggle with so many aspects of my blog; there is so much focus on SEO, proper photography techniques, and to constantly engage followers and friends on Twitter and Facebook, respectively.  For the past two weeks I struggle for the reasons why I blog.  On why I sit in one corner of my room writing, even as there are chores to do, nooks to decorate, new sights to behold.  That's when I thought I needed to stay away from my blog. 

Last weekend my husband and I went to Barnes and Noble, where I usually gravitate towards the cookbook section (where else haha) while he goes to the stereophile aisle.  That morning, I went straight to the decorating magazines instead, grabbing the first 4 magazines I see and start leafing through them for inspiration.  Suddenly, my husband sneaks up out of nowhere and hands me a new cookbook- The Smitten Kitchen Cookbook.  Smitten Kitchen is a popular blog (remember Babble's Top 100 Mom blog list where I ranked 48? Well she's ranked #1).  But as soon as I saw it, I felt my face warm.  I didn't know how the magazines dropped out my hands or how they magically went back to the shelf.  All I know is that I am totally "smitten" by this new cookbook.

There's something in the cookbook that got me back here.  There's no stopping me now.  I'm here to write about food, family and friends.  This is my space to be me. No platforms nor templates to follow.  Just me and you reading it.  Even if I know you are silent, I know you are there... and that's all I need to know... and that's all that I have to be thankful for.

Hot and Sour Soup
When I served this last night, my husband told me that I should post it here.  It is even better than what he usually gets from his favorite Chinese take-out place.  Way better!  The bowl was a "pick-me up" bowl for a chilly evening.  It will literally get you fired up!

Ingredients:
5 cups broth (you may use chicken or beef broth)
5 black fungus (soaked or parboiled)
1/3 small can bamboo shoots
1 egg (slightly beaten)
5 tbsp white vinegar
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp chili sauce (I used Mae Ploy)
1/2 tbsp sugar
1/2 block tofu sliced
1 stalk green onions sliced
1/3 tsp chili oil (optional)
1 tsp sesame oil

The procedrure is easy.  Pour all ingredients in a stockpot (except for the egg)  Let it boil.  When boiling stir in the beaten egg.  Add sesame oil.  Garnish with green onions... enjoy

Reasons | Ukoy (Shrimp Fritter)

Things happen for a reason. 

I've been missing my kids the past few days and I wish they are still home with me. Was it worth it having them all go away for college? I struggle with the thought of what could have been if we all stayed together?  What if we didn't leave the Philippines?  What if I had just asked them to go to school in the same city I'm in?  What if I tried to hold on to them as long as I can?

These questions lingered in me.  Until I visited each of my kids' Facebook account. I go through their recent photos, my eldest daughter had a busy week entertaining a visiting high school friend.  They went around Berkeley and San Francisco and had a blast.  My second daughter had a busy October at school but still manages to attend her pre- health organization's meetings and events at UCLA.  My son in Cornell also has been busy with school work and had a lot of fun with his Filipino-American student organization's event of hosting a comedy workshop.

Finally, I read a conversation among the three of them, with my eldest daughter leading the way, on how they should catch up on Google Hangout.  All three of them promise to update their planners so they can arrange a meeting, hoping to do this bi-monthly.  This thread was so heart-warming for me.  I guess my greatest fear is we are all so busy that we lose connection to each other.  But that connection can no longer be broken.  

No matter how busy our schedules get, how far away we are from each other, we are still the same.  Our connections have been built through all the years we were together.   We started early, raising the kids in an active and creative environment, making sure they played a sport and a musical instrument in elementary school.  It continued by demanding from them the highest grades possible but at the same time asking them to do extracurricular activities.  Getting them involved in research and internships in high school.  And asking them to be the best person they could be when they leave for college.  Things happen for a reason.  My kids are all away from home to get the best education and experience for them to prepare for the future.  And now I am just riding along until I get to be with them again.

___________________________________________________________________

Ukoy (Shrimp Fritter)

Ukoy is a popular street food in the Philippines.  I've been wanting to make this especially at this time of the year when pumpkins are everywhere.  Squash is one of the ingredients and I wanted the streaks of squash to show, but it turned out like it blended with the batter.  My husband said it didn't look like the traditional one, but whatever it is he said, it surely tasted great... LOL!

Ingredients:
1 lb shrimp, deveined
1 cup squash, shredded
1 medium carrot, shredded
2 stalks green onions sliced
(you could also add mongo sprouts or potatoes)
1 egg
1/2 cup flour
1/2 cup cornstarch
1 tsp lemon-pepper powder
3/4 water (pour it slowly, making sure that the batter is still thick)
1/4 tsp baking powder
1/4 tsp baking soda
salt to taste

Procedure
You don't like a soggy shrimp fritter, so I'm sharing a technique which I learned from America's Test Kitchen on PBS. The solution is to dry the ingredients (veggies and shrimp) with a paper towel first and mix them with the dry ingredients.  The dry ingredients absorbs the moisture of the veggies and shrimp.
Mix the dry ingredients first: flour, cornstarch, lemon-pepper powder.  Toss the veggies and shrimp.  This will allow the water to be absorbed by the dry ingredients.

On a separate bowl, whip egg and water together.  Pour it over the dry ingredients and mix well.

Heat cooking oil in a pan.  Scoop about 2 tablespoons of batter.  Quickly drop them in the hot oil.  Cook each sides for about 2 minutes or until golden brown.

Serve with vinegar with pepper and onions but you could also use the sweet chili if you'd prefer.  Enjoy!

With a smile | Seafood Kare-Kare Noodles (Seafood Noodles in Peanut Sauce)

On the last day of my 10 day catering gig, she came and gave me a tight hug and said: Thank you!

The truth is I should be the one to thank her.  I wanted to tell her how grateful I am to see the strength of a woman facing pressing issues and her being positive a midst a difficult situation.  Her dainty look, well kept hair and light make up,  even her infectious laugh will never reveal her story.  I saw her at church with her family, I saw her wake up in the early morning on a weekend to attend a 5k run.  I saw her with her children, always with a smile.  Such is the strength I've seen. 

I was commissioned by her friends to cook for her and her family.  For ten days, I found myself chopping, stirring pots, running around an unfamiliar kitchen, but I was extremely inspired.  I can't believe how much joy I had cooking. 

And yes, I am most grateful for being part of a group of friends stepping in to help a friend in need.  And the song "that's what friends are for" played over and over in my head, while I cooked.  I thought I was in my zone.

Seafood Kare-Kare Noodles (Seafood in Peanut Sauce Pasta)

This was one of the recipes I developed especially for the family.  I took the familiar flavors of a traditional dish (Kare Kare) and tossed them with unfamiliar bedding.  

Ingredients:

1/2 package rice stick noodles (you could also use linguine )

2 tbsp annatto oil (if you don't have the annatto oil, use cooking oil and add annatto powder as you saute)

1 package of seafood
1/2 block of firm tofu, cubed

2 cloves garlic, minced

1 medium onion, chopped

4 tbsp oyster sauce

3 tbsp brown sugar

2 tbsp soy sauce

2 tsp sesame oil

2 tbsp peanut butter

1/2 c crushed peanuts

4 cups of shrimp stock (boil shrimp heads. Extract its flavor by pressing the heads)

cornstarch dispersed in water

Procedure:

Soak the noodles in a pan filled with water.  Leave it for 30 minutes.  If you are using linguine, please prepare it according to package instructions.

Sear the seafood on a pan.  Using the same pan saute the garlic, onions and seafood with annatto oil. Sprinkle 1/2 a teaspoon of pepper. Stir fry for about 5 minutes. Add the oyster sauce, soy sauce and sugar.  Add peanut butter. Stir in tofu. Transfer half of the cooked seafood on a plate. Set aside. (the idea is not to overcook the seafood)  

Using the same pan add shrimp stock.  Let it boil. To thicken the sauce pour the cornstarch mixture. Add the noodles (do not add the water wherein the noodles were soaked in).  Cook until al dente.  Add the remaining seafood topping and give it a quick stir.  Drizzle the sesame oil.  Stir for another minute or two.  Season with fish sauce. Sprinkle  crushed peanuts.

All of the Above | Thai Inspired Dinner

When should I post on my blog what we had for dinner?

Is it when my family exclaims:

A. Mom the flavors are amazing.

B. Mom take a picture first before we finish it all.

C. Mom I'll help you take a picture

D. All of the above.

Yes, the answer is D.  All of the above.  Having said that, tonight's dinner is what I am sharing with you.  So I just took a few pictures below but if you'll excuse me, I'll go back to dinner.  Enjoy!

Thai Noodles

Ingredients:

1/2 pack Rice Stick Noodles

2 tbsp cooking oil

1/4 lb. ground beef

2 cloves garlic, minced

1 medium onion, chopped

4 tbsp oyster sauce

3 tbsp brown sugar

2 tbsp soy sauce

1 medium egg

2 tsp sesame oil

1/2 c crushed peanuts

4 cups of chicken stock

Procedure:

Soak the noodles in a pan filled with water.  Leave it for 30 minutes.

Saute the garlic, onions and ground pork in a pan with oil. Sprinkle 1/2 a teaspoon of pepper. Stir fry for about 5 minutes or until the beef turns brown.  Add the oyster sauce, soy sauce and sugar.  Sprinkle 1/4 cup of the crushed peanuts.  Transfer half of the cooked beef on a plate. Set aside.  

Using the same pan (and with half of the remaining beef mixture) add 4 cups of water.  Let it boil.  Add the noodles (do not add the water wherein the noodles were soaked in).  Cook until al dente.  Add the remaining beef mixture and give it a quick stir.  Stir in the egg and drizzle the sesame oil.  Stir for another minute or two.  Season with fish sauce. Sprinkle the rest of crushed peanuts.

Serve while it's hot.

Thai Inspired Shrimp Soup

Ingredients:

1 lb shrimp 

3 cups rice water (water used to wash rice)

1 cup shrimp stock (boil shrimp heads. Extract its flavor by pressing the heads)

2 pcs tomatoes

1 medium onion

3 stalks lemongrass (pounded and sliced)

1/2 inch ginger (pounded)

2 tbsp lemon/pepper powder

1 chili serrano

1/2 can coconut milk

1 tbsp fish sauce (adjust to taste)

Procedure:

Pour the rice water in a pan.  Add tomatoes, ginger, onions and lemongrass.  Add shrimp stock. Allow water to boil or until tomatoes and onions are soft and wilted.  The color of water should turn orange.  

Add shrimp and chili Serrano.  Cook for about 5 minutes.  Add coconut milk.  Let it simmer.  Serve hot.  (Now if you want to add more zing to the soup, prick the chili, but do so at your own risk - the Serrano chili is about 5X as hot as the Jalapeno pepper.  The Serrano chiles rate between 8,000 to 23,000 heat units on the Scoville Scale for peppers, SHU units.)

Skip to Malou in the Lou | Vietnamese Summer Rolls

A year ago, my husband got me on a flight bound for St. Louis.  I left San Diego filled with trepidation, as I did not know what adventures lay ahead.  I viewed one last time the beautiful So Cal coastline accentuated by the waves from the Pacific.  I will miss San Diego, the beaches, the weather, the park, the food and the friends we have left behind.

As our plane touched down that Friday afternoon in September, I had my first look and see what my new city is all about.  It was the end of summer and all our kids were off to college, so we thought that moving to a new city was very timely.  But just like in any move, adjusting to a new place, forging new friendships and building a new home can be very daunting.  But after a year, I am glad St. Louis has treated us well - way beyond our expectations.  I have fallen in love with St. Louis and its people.

We now enjoy the company of new friends...

Got a chance to have lunch with the Mayor:

Becoming one with Cardinal Nation...

Trekking to Food Truck Fridays...

And having a brief Taste of St. Louis...

... Continuing to be uplifted during Sunday services at the majestic Cathedral Basilica of St. Louis...

Even my blog has evolved, I've added a new segment on All Things St. Louis.

Now I've developed a new Modern Asian Cooking Series that I teach at Whole Foods and will soon have at the Kitchen Conservatory in the winter.

Another highlight is appearing on KSDK NewsChannel 5  and I look forward to another guest appearance on September 29, 2012.  

As my blog has brought me the opportunity to interact with a lot of friends and new acquaintances interested in Filipino and Asian cooking, I am reaching out to the local community to preach the wonders of Filipino and Asian food.  I want to share the unique flavors and dishes of Filipino cooking and broaden the palates of the community by highlighting Asian cuisine.  Not only is it quick and easy to prepare, but the ingredients are also readily available.

Anyone can prepare Filipino and Asian dishes that are very simple to make.  I hope you could join me in my next class Sept.11 at 6:30pm and we can start our journey to learn more about Modern Asian Cooking. Here's a link on how to register... for those not based here in STL, allow me to share with you another easy recipe called:

VIETNAMESE SUMMER ROLLS

8 sheets rice paper
green lettuce leaves, hand torn into pieces
1/2 pack rice vermicelli
1/2 bundle of cilantro, chopped
large cocktail shrimp (ready to eat from the store)
1/2 cup chicken strips, cooked (I used left over roast chicken)

Dipping Sauce
1 tablespoon premium fish sauce
3 tablespoons chicken stock
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1/2 teaspoon Chirashi sauce
1 tablespoon  sugar
2  tablespoons hoisin sauce
1 tablespoon finely chopped peanuts
2 cloves garlic, minced

DIRECTION
Boil rice vermicelli in a pot of chicken stock for 5 minutes or until al dente.  Drain and set aside.
While others dip their rice paper in a bowl, I use a brush dipped in a bowl of warm water, then let the wet brush make the wrapper pliable.
On a flat surface, lay the wrapper and layer lettuce, rice noodles, cilantro, chicken and shrimp.  Traditionally, summer rolls have mint, so feel free to add but for me, I omit the mint.
Roll the rice paper.

SAUCE:
In a small bow, mix the fish sauce, hoisin, Chirachi sauce, chicken stock, lime juice, garlic, sugar.  Season according to taste.  Sprinkle chopped nuts and minced garlic.

Best served cold