Recently

• Chicken, squash and zucchini saute
• Salmon and tomato soup
• Because breakfast is the most important meal of the day
• Scones with preserved seedless plums
• A different kind of chicken casserole
• Packed school lunch idea: chicken gizzards with fresh asparagus
• Pasta primavera… with fresh tuna!
• Capsicum halves stuffed with chicken, cheese and vegetables
• Poached egg in dashi — with ground sichuan peppercorns!
• Corn bread

In the archive

• Chicken and mangoes in yogurt
• Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce
• Sinigang na tanigue sa kamias and fried fish spring rolls
• Crispy chicken strips with sweet and sour sauce
• Kitchenware sale and the breakfast blog
• Chicken and cabbage stir fry with chili garlic sauce
• Chicken, squash and zucchini saute
• Salmon and tomato soup
• Because breakfast is the most important meal of the day
• Scones with preserved seedless plums

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Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce

Yes, chili garlic sauce. Again. I can’t seem to get enough of the stuff. And I’m not even fond of spicy dishes. No, correction — I am not fond of overly spicy dishes. And that’s what makes the chili garlic sauce perfect for me so long as I use it for cooking rather than for dipping.

Yesterday’s lunch was a stir fry made with chicken strips, firm tofu and kangkong. So unbelievable simple, so amazingly easy to cook and so utterly tasty that I had to stop myself from having a third helping…

Sinigang na tanigue sa kamias and fried fish spring rolls

The most common mistake when reheating fried spring rolls is to use oil. I tell you, there is enough oil in the spring roll wrappers and you don’t need more.

The second most common mistake is to reheat the spring rolls using high heat. High heat is essential when cooking the spring rolls because the wrappers are uncooked at that point. But after they have been fried, subjecting them to high heat again is a sure way to burn them.

So, the trick? First, it is best to use a non-stick pan which has been lightly heated. Arrange the cold spring rolls in a single layer and reheat. Low heat only…

Crispy chicken strips with sweet and sour sauce

This isn’t a new recipe. You’ll find the details in an archived entry called sweet and sour chicken fillets. What’s new is that instead of deboning a chicken breast, I used chicken thigh fillets with the skins on. Amazing how the skins affect the crispness of the chicken. Even after the sauce was poured over the chicken strips, they retained their wonderful texture. I know. The skins add a lot of fat to the cooked dish. But for those who don’t mind the extra fat, it might be useful to point out how not removing the skins will affect the overall texture of the dish.

Kitchenware sale and the breakfast blog

First, The Breakfast Daily is up. I mentioned it a couple of entries ago and I was hoping to launch it much earlier. But we just moved houses and getting broadband installed took longer than I expected so the blog didn’t actually go live until last night.

What’s in The Breakfast Daily? Breakfast ideas, some with recipes. Why didn’t I just integrate the content in this blog? Lots of reasons, the most significant of which is that I want to write about food and health issues which I don’t think properly belong in a recipes blog. Food and health can be very political issues so I needed a separate space for that.

Chicken and cabbage stir fry with chili garlic sauce

There are two things about this dish that make it memorable. First, it is a lesson that chicken fillets are not essential for delicious stir fried dishes. Even chicken pieces with bones are good so long as they are chopped into small pieces. How small? By Asian standards, that means small enough to be picked up with chopsticks.

The second lesson is that chili garlic sauce, the kind you find on the table in most Chinese restaurants, is not only good for dipping. It is an excellent seasoning as well.