Monday, August 18

Recipe of the Day

Takoyaki -

If you ever travel to Osaka, Japan there is one thing you must try. Takoyaki or Octopus balls. I first became aware of these little morsels courtesy of Anthony Bourdain's show No Reservations. I highly recommend the show to any of you out there who are foodies like me. Anyways, click READ MORE to see a recipe for this favorite food of Japan.

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* 200g chopped boiled octopus
* cooking oil
* benishoga (pickled ginger) (to taste)
* chopped negi (or scallions) (to taste)
* tenkasu (or rice crispies) (to taste)


* 450cc water
* 1 piece konbu (kelp), 10cm square
* 15g powdered katsuo-bushi (shaved dried bonito)
* 200g flour
* 2 eggs


* commercial takoyaki sauce
* or worcestershire sauce
* or bulldog sauce
* or mayonnaise (Best Foods or Hellman's)

Directions - [Batter]

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Directions - [Takoyaki]

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

Enjoy! Remember if you have a recipe you want to share or one you are looking for but can't find send us a message and we will post it for you. Pictures courtesy LWY and T.Hagihara

Tuesday, August 12

Recipe of the Day

Puraw style Bangus

I adapted this recipe off of one I found for Sea Bass awhile back. Thanks to it's similar texture most Sea Bass recipes work well with Bangus. It has become the main why I prepare Bangus.

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4 tbls olive oil
1 tbls of butter
1 onion
1/4 cup white wine
1/2 cup of chicken stock
Salt and Pepper
2 fillets of bangus with skin, if possible (de-boned and marinated are good)


1. Preheat oven to 450 degrees
2. Chop onion
3. Heat 2 tbls oil in pan on medium high, and cook onion until clear.
4. Add wine and reduce.
5. Add butter and chicken stock and let thicken
6. Salt and pepper to taste
7. In a separate (oven proof) pan heat remaining oil on high
8. Season fish with salt and pepper (not really necessary if using marinated)
9. Cook fish skin side down for about 5 mins until crispy
10. Flip fish and cook for 45 seconds.
11. Put the whole pan in the oven to bake for about 4 minutes

Serve the onion sauce on top of the fish. Good with rice, and the rest of the wine you didn't use for cooking. A little bit of greenery like asparagus is also good. I hope you enjoy it, I know we do.

Tuesday, August 5

Recipe of the Day

Chicken Adobo - Recipezaar

A staple of Filipino food is adobong manok or chicken adobo. Easily prepared and very tasty, there is no way you can pass up this meal. This plus steamed rice and I reach a certain level of food heaven most people in America miss out on. Give it a try, you wont regret it. Picture courtesy Ewen and Donabel.

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* 2 1/2 lbs chicken pieces (bones are OK)
* 3-4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
* 1/3 cup white vinegar
* 1/4 teaspoon black peppercorns, cracked
* 1 bay leaf
* 1/3 cup soy sauce
* 3/4 teaspoon salt (or to taste (I leave this out))
* vegetable oil or vegetable oil cooking spray (for sauteing)
* 3-4 medium potatoes, cut in 1 in. pieces (optional)
* water (to cover)


1. Combine all ingredients in a deep glass or stainless steel sauce pan.

2. Bring to a boil over medium heat, then reduce heat to medium low.

3. Cover and simmer for about 30 minutes or until the meat is very tender.

4. Gently turn the meat occasionally during the course of cooking.

5. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.

Sunday, August 3

Speaking of Ice Cream

We just got back from Austin and made sure to restock on the frozen goodies. This was a light restock, mainly for orders. So if you ordered something, call or come by. Even if you didn't order something, you should still come in.

I'd also like to say welcome to all the new people I see visiting recently. Feel free to leave a comment or suggestion for the site. Also make sure to put your email over there on the right to keep up to date with the latest happenings at the store and with the Asian community of San Angelo.