Thursday, December 17

Holiday Hours and Christmas Specials!

Update: Gonna leave this at the top til after New Years.

Just a quick heads up for everyone. We will be running some modified hours due to the Christmas and New Years holidays.

Dec. 24th 11am-6pm
Dec. 25-26 Closed
Jan. 1 Closed

Also all gifts are 20% off until Christmas!

Make sure to come by and stock up for the holidays and snag those last minute gifts. Also try out some of the holiday recipes we have posted on here, especially at New Years to usher in good luck.

Maligayang Pasko at Manigong Bagong Taon!

Monday, December 7

Recipe: Ddeok-guk 떡국



As the colder weather grows ever more constant, we all desire that nice warm bowl of soup to heat us up. Combine this cold weather with the upcoming New Year and one dish instantly comes to mind. Ddeok-guk (떡국).
A savory dish, that is most famous for the rice cakes in it. It is both filling and hearty, the perfect meal for a cold evening. In Korea Ddeok-guk is consumed on New Years Day to signify the transition into the new year. Try it on New Years or anytime Jack Frost comes calling. Recipe courtesy: maangchi.com
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Ingredients:
sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant), sesame oil, black ground pepper.

Directions:

1. Boil 8 cups of water in a pot.
2. Soak 3 cups of sliced rice cake in cold water.
3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces.
4. Prepare 3 eggs in 2 small bowls:
In the first bowl, put 2 egg yolk;
In the second bowl, put 2 egg white and 1 egg;
Add a pinch of salt to each bowl and mix well.

While you’re waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips):

* Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel.
* Turn the heat off. Pour the egg yolk mixture from “bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan.
* When it’s cooked about 70%, turn it over and let it sit on the pan to cook the other side.
* Slice it thinly and set it aside.

Now let’s make kimgaru (laver powder). This one is easy:

* Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily.
* Put the roasted laver into a plastic bag and crush it! Then set it aside.

Good work! Now let’s get back to the soup:

boiling

1. When the water boils, put in the beef. Boil over low medium heat for 20-30 minutes.
2. Open the lid and add 1 clove of minced garlic, 2 tbs of fish sauce.
*tip: the water will boil off but you want to keep it at 6 cups. You can add more water as you need it.
3. Drain the rice cake slices and put them into boiling beef soup. Close the lid.
4. A few minutes later, open the lid to check if rice cake slices are floating on the surface. You can taste a sample now.
5. Pour in the egg mix from “bowl 2″ above, a little at a time.
*tip: Don’t stir it until the egg mixture is cooked a little in the broth
6. Chop some green onion and add it to the pot.
7. Turn off the heat and drizzle some sesame oil and grind a little black pepper.
8. Transfer the rice cake soup to serving bowls. Garnish with the roasted laver powder and the thin egg yolk strips.

Serve it hot!


Image courtesy: newsongNY

Thursday, November 26

Black Friday.

We will be closed on Friday the 26th. Sorry for the inconvenience and late notice. Normal hours return Saturday.

Wednesday, November 25

Thanksgiving

Happy Thanksgiving to all!

Though Thanksgiving is traditionally viewed as an American holiday, various countries around the world celebrate their own form of Thanksgiving.

Japan- Labor Thanksgiving Day aka 勤労感謝の日 aka Kinrō kansha no hi. Originally a rice harvest holiday, since 1948 it has been dedicated to human rights.

Korea- Chuseok aka 추석. Another harvest celebration with the dates varying every year. This year it was celebrated on Oct 3.

Pakistan- Eid ul Fitr. A three day celebration marking the end of the Muslim holiday of Ramadan.

Philippines- Pahiyas Festival. A harvest festival (anyone else see a trend?) celebrated in Quezon since the 16th century.

So no matter where you find yourself, chances are someone is celebrating their own form of Thanksgiving. For us here, we are thankful for our family and friends. Our new son and of course all of our customers who make a lot of this possible.

Here's wishing all of you a Happy Thanksgiving.

Monday, November 23

Recipe: Coconut-Galangal Soup in Squash Shell

Talk about falling down on the job. Sorry this post is running late but we just got done with a restock so drop by and check out what we got. Back to the regularly scheduled post.

For today's recipe I opted for an Asian fusion dish. Thursday is Thanksgiving Day here in America, but this holiday has little to no meaning outside of the US. As such, there aren't really any specifically Asian dishes for this holiday. There are, however, Asian tastes that can be applied to your meal to spice it up a little, and offer a bit of a twist on the traditional meal. Click below to see today's recipe.

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Choose between two presentations for this recipe of intense Thai flavors. The first, more dramatic, is served in a whole pumpkin that is steamed with the soup inside. When serving, you may scoop out bits of cooked pumpkin meat although the flavor of the squash is in the soup.

The second is cooked with diced kabocha squash and is served in a tureen or individual soup bowls. This is much easier and faster but less dramatic. However, kabocha squash is sweeter and more complex in flavor than pumpkin. Select your squash carefully if you're going to serve the soup in the pumpkin shell. It has to fit in your cooking pot.

Ingredients:

One 6- to 10-pound squash that will fit whole in a stockpot or Dutch oven with at least 1 1/2 to 2 inches of space around, below and above, or about 2 cups peeled and diced kabocha squash

5 to 6 cups turkey broth or chicken broth

2 stalks of lemongrass

A 2- to 3-inch piece fresh galangal, thinly sliced, or 6 to 8 dried pieces

4 small, whole shallots, peeled and crushed

8 to 10 Thai chiles, stemmed and crushed, or 4 to 6 serrano peppers, sliced (with seeds)

6 fresh magrut (kaffir) lime leaves, torn to small pieces

2 cups sliced mushrooms

4 cups (or 2 bags) frozen coconut milk

4 to 6 tablespoons fish sauce, to desired saltiness

Freshly ground white pepper

Juice of 2 or more limes

1 to 2 tablespoons palm sugar

Cilantro leaves or short sprigs, for garnish (optional)

Instructions:

For the whole pumpkin service:

1. Cut off and discard the top of the pumpkin and scrape out the seeds and stringy flesh, leaving a 1 1/2-inch wall of squash flesh. If you wish, stencil and carve the pumpkin. Make sure the pattern only etches the skin of the squash because you need puncture-free walls to hold the soup.

2. Make sure you have a stockpot, steamer or Dutch oven with lid that the pumpkin will fit into. There should be 1-inch of space between pumpkin and lid. Place a trivet or round cake rack into the water. Select a pie plate, shallow bowl or curved plate into which the pumpkin fits snugly. Water should not touch the squash directly. Bring 1 to 3 inches of water to a boil in the pot, then reduce heat to a simmer. Place the bowl on the trivet and lower the squash into it. Cover and cook over high heat.

3. Meanwhile, bring the broth to a boil in a medium-size pot. Place the lemongrass in a medium-hot oven for about 5 minutes. Remove, cut into 2-inch lengths and bruise with a mallet or the back of a cleaver. Add the galangal, lemongrass and shallots to the soup, return to a boil, then reduce heat, cover and simmer for 20 minutes.

4. Add the chiles and lime leaves. Cook another 1 to 2 minutes, then stir in the mushrooms. Bring to a boil, then reduce heat to low. Add the coconut milk, stirring until it becomes well blended with the broth and comes back to a simmer.

5. By this time, the hollowed squash in the steamer should be partially cooked. Add boiling water to the steamer as necessary. Pour the simmering soup into the pumpkin. Cover the pot and cook for about 12 to 15 minutes, or until the flesh of the pumpkin is just tender. It is important to keep plenty of boiling water around the pumpkin all the time. Test the squash flesh with a knife. It should insert easily. However, the squash should hold its shape.

6. To finish the soup, add fish sauce, white pepper and lime juice. Balance the tartness of lime juice with enough palm sugar so the flavor of the coconut milk comes through. Top with cilantro.

Remove the pumpkin by lifting the pie plate it cooked on. Place on an attractive platter. Bring the entire pumpkin to the table. To serve, ladle out the soup. If desired, scoop a touch of the inner pumpkin flesh into the soup.

For the alternative service:

Begin at step 3, adding the kabocha squash with galangal and lemongrass. Skip step 5. To serve, pour into individual serving bowls or into a tureen and bring to the table.

Serves 10 to 12

For more recipes check out SFGATE.

Picture courtesy: floodllamma

Wednesday, November 18

Chopsticks


To start off the culture section I decided to tackle a fun one. From fancy to simple chopsticks have become the unofficial symbol of Asian food. Found in almost all sushi bars and Chinese restaurants, they are a challenge at first but quickly but extensions of the hand.

Though many Americans got their introduction to chopsticks from Mr. Miyagi, chopsticks have been around since at least the Shang Dynasty of China. That's a little over 3000 years. From China their use spread across much of Asia, to Japan, Korea and even Vietnam. The name chopstick is derived from Chinese slang "chop chop" for quick.

For some fun next time you are eating out, try asking for chopsticks as they are known in Asia.

Japan- hashi
Korean- jeokkarak
Mandarin- kuaizi
Vietnamese- đũa

As with many things, there are some etiquette rules that should be followed when using chopsticks. Most are common sense such as don't use as drumsticks or as toys, but others, such as don't stand chopsticks up in a rice bowl, are less obvious. A more complete list of proper etiquette can be found here.

For more information check out about.com

As always we are open to suggestions and requests for the blog. Let us know by commenting or sending us a note. See y'all at the store.

Picture courtesy: i_yudai

Monday, November 16

Recipe: Chanko nabe (Sumo Stew)


As the weather grows colder, stews become very appealing for their ability to ward off the chill. Keeping this in mind today's recipe is just that, a stew. Not just any stew though, this is chanko nabe. This is the meal that helps sumo wrestlers beef up. Hearty and filling, the stew alone won't pack on the pounds but it will help cut the edge off of a cold evening. For more information on the history of chanko nabe head over to Banzuke.




Ingredients: (ingredients in orange available at the store)

3 lbs. chicken bones
1 2.8-oz. package abura-age (deep-fried tofu), cut into large pieces
1 clove garlic, peeled
1/4 cup soy sauce
2 tbsp. mirin (sweet rice wine)
Salt
1 medium potato, peeled, quartered lengthwise, sliced crosswise, and blanched
2" piece daikon, peeled, quartered lengthwise, sliced crosswise, and blanched
1 small carrot, trimmed, peeled, sliced on the bias, and blanched
1 leek, white part only, trimmed, washed, and sliced on the bias
1/4 head napa cabbage, cored and cut into large pieces
4 shiitake mushrooms, stemmed
10 oz. yaki-dofu (grilled tofu), halved lengthwise and cut into 1/2"-thick pieces
1/2lb. boneless chicken thighs. cut into thin strips
1/2 lb. very thinly sliced prime rib eye of beef
1 lb. udon noodles

Instructions:

Bring a medium pot of water to a boil over high heat. Put chicken bones and fried tofu into 2 separate colanders set in sink and pour two-thirds of the boiling water over the bones to rinse off any impurities and the remaining boiling water over the tofu to rinse off excess oil. Transfer bones to the medium pot and set tofu aside to drain.

Add garlic and 14 cups cold water to pot with bones and bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to medium-low and simmer until broth has reduced by one-third, about 21/2 hours. Strain broth into a clean, wide medium pot, discarding solids, and skim off fat.

At the table, set pot on a portable stove in center of table, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.

Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, grilled tofu. chicken, and fried tofu to simmering broth.

Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef. Simmer until just cooked through, about 1 minute.

Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.

Picture courtesy: w00kie

Friday, November 13

Blog Update


I've been kicking around the idea of streamlining our posts here to better serve our customers. So taking a page out of Chris Guillebeau's playbook, we are going to shift to a guaranteed 3 posts a week with miscellaneous updates, such as restocking, scattered throughout.

Here is the breakdown:
Monday- New recipe. We'll continue to bounce around Asia with these, but if there is a specific recipe anyone wants to share or wants to see let us know and we can put it up.

Wednesday- Asian culture. This day's post will be dedicated to highlighting some aspect of the various cultures across Asia.

Friday- Sari Sari aka variety. Friday's post topics will range from culture, to local events to stupid video's we found on Youtube. There is a real good chance it will be food related.

Those are the guaranteed posts. If something comes up we feel is worth posting, we will post it. This is just an effort to make the blog better for those of you out there reading.

As always remember to subscribe to keep up to date with the blog. Either on the right side using RSS, Myspace, or any other number of sites. Or become a fan with our new Facebook widget over on the left.

See y'all at the store.

Thursday, November 12

Recipe: Goi Cuon (Vietnamese Spring Roll)


A recent article in Poultry Magazine stated that Southeast Asian cuisine has become increasingly popular. This is due in part not only to the various exotic flavors, but also because of how healthy many of these foods are. So to shamelessly take advantage of this today's recipe is Goi Cuon aka Vietnamese Cold Spring Rolls. No doubt most who have had Vietnamese food have had these spring rolls. Boasting low fat, carb, and sodium these morsels are healthy and very refreshing. I especially enjoy these on hot days due to their cool temperature and chilling herbs such as cilantro and mint. I'm sure y'all will enjoy these. Check out the recipe below.

Read More

Ingredients

* 1 package clear edible rice paper sheet
* 1/2 lb cooked chicken
* 1/2 lb cooked small shrimp (, peeled, deveined, halved)
* 1 bunch fresh cilantro leaves
* 1 bunch fresh mint leaves
* 1 head leafy lettuce, washed and separated into leaves
* 1 cucumber, peeled and cut into very,very thin strips
* 1 cup fresh bean sprout, optional
* 1 package vermicelli rice noodles, prepared according to package directions
* hoisin sauce, to taste
* chopped peanuts
* nuoc nam, vietnamese spicy fish sauce

Directions

1. Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2. Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4. On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
5. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6. These rolls will be thicker than the typical Chinese-style fried eggrolls.
7. Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8. Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
9. Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
10. You can get edible rice paper wrappers, rice noodle vermicelli, hoisin sauce and nuoc nam at the store.

Image courtesy: Annie Mole

Sunday, November 8

Update and random video.


As many of you know we were anxiously anticipating the arrival of our first child into this world. Well Jakob Daniel has finally graced this world with his presence at a whopping 8lbs 3oz and 20" on November 4 at 5:11pm.

This has caused some sporadic hours at the store this week but things should return to normal early next week. Girlyne is recovering well and should be making appearances at the store again some time in December. We appreciate your understanding and well wishes during all this.

Now for the random video part: I stumbled across this compilation of one man's journey from Denver to Singapore. He constantly took photos during his trip and compiled them all into this 5 minute video. It is an interesting watch especially for those who have traveled internationally before and long to do so again.

For those of you who have traveled to Asia see if you can recognize some places in the video. I know I was able to. To watch the video Click Read More below and check it out.

Read More

Friday, October 30

Restocking Update

Just got a new load of goods in. Bihon, Kimchi, Rice, all sorts of goodies. Check below for a video with more detail.

Read More


Friday, October 9

Restocking Update




Just got back from restocking. Got some stuff, and gonna try something new. Click Read More to find out more.

Read More




Saturday, September 26

OPM in Texas

Fans of Original Pilipino Music (OPM) are in luck with a spate of concerts here in Texas over the next couple of months. Click read more for some of my favorite songs from all of these musicians.

First up is a trio of some of my favorite musicians: Parokya ni Edgar, Kamikazee, and Gloc- 9! Live in Houston on Friday Oct. 2 at the Arena Theatre in Houston. For more info visit Happy Box.

Next up is Lea Salonga. She has 2 dates in Texas. First is Saturday Oct. 31 at the Eisemann Center in Richardson. The second is Saturday Nov. 7 at the Paramount Theatre in Austin. Side note for those who may not recognize her name, you will know her voice. She was the voice of Jasmine from Aladdin and Fa Mulan from Mulan I and II for several songs.

Check out below for some examples of their music.

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Parokya ni Edgar, Gloc-9 and the late Francis Magalona: Bagsakan


Gloc-9: Ipagpatawad Mo


Kamikazee: Martyr Nyebera


Lea Salonga: Bayan Ko (Cory Aquino's funeral)

Restocking Update


Just finished with another restock. Got plenty of noodles, bihon especially, as well as some fruits and veggies. Also got some oyster sauce in finally for those who have been looking for it. Come by and see what all we got.

Monday, September 7

Labor Day

Just a quick note to let everyone know we will be closed for Labor Day. We hope everyone enjoys the holiday, and we will see yall when normal hours return on Tuesday.

Wednesday, September 2

Recipe of the Day

Terong Balado- Courtesy Original Indonesian Recipe

Today's recipe is from the island nation of Indonesia. A country diverse in influences from all over Asia. A such the food has a great variation including this dish. Excellent as a side dish or a main course, Terong Balado is a fairly simple recipe with loads of flavor. Give it a try, we are sure you will add this to your ever growing list of favorite recipes.



Read More





Ingredients:

* 1 large eggplant
* 3 garlic cloves, sliced or chopped
* 4 tbs (50g) chopped onion
* 1 1/2 (400ml) fresh ripe tomatoes
* 1 tsp (5 ml) sugar
* 1 tsp (5ml) salt
* 2 tsp (10ml) fresh red hot chili peppers
* 1/2 cup (125 ml) water
* 2 tbs (30 ml) vegetable oil


Preparation:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200 for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Picture courtesy: Tiny White Lights

Monday, August 31

Restocking Update

That's right, we restocked! From snacks to drinks to noodles we got a full load in. Among the more interesting items we got some Durian in. A close relative of Jackfruit, this pungent fruit has bested the likes of Bizarre Foods' Andrew Zimmern. But we know San Angelo can handle it so we brought it in. Come by and try it out.

Also don't forget to become a friend on Facebook and Myspace so you can keep up with what's going on.

Tuesday, August 25

Twitter

We are proud to announce you can now keep up to date on the store via Twitter. You can find us HERE.

Don't forget to also become our friend on Facebook, Myspace, and Friendster as well. Also feel free to drop by and give us a review on Yelp.

All those and more can be found over on the right side in the Be a Friend! section.


Small store update: We got a shipment of eggroll wrappers in so there are plenty available for all your eggroll wrapping needs.

Monday, August 24

Back to School


Its that special time of year, school time. While we know many of you out there don't really enjoy this time of the year we are doing what we can to lessen the stress. So we've made sure to stock up on some of our more popular snacks from across Asia.

We've made sure to have a nice supply of Ramune on hand for those hot afternoons. Also come midterms we've got you covered with plenty of Carabao and Mr. Brown Iced Coffee. So come stock up for the semester, or just drop by and chat for awhile to take a break from school. Either way, best of luck in the coming semester.

Picture courtesy: Kamoteus

Tuesday, August 18

Diary of a Foodie

Recently we have found ourselves enamored by this PBS show from Gourmet Magazine. Though it does not cover Asian food exclusively, it does offer have several episodes dedicated to it. Below is one such episode which focuses on Chinese cuisine.

After you watch it jump over to Hulu or Gourmet Magazine to view the other episodes or tune into PBS. Make sure to check out the multitude of recipes over at Gourmet Magazine. Then drop by the store and try a few out yourself. Without further ado...

Read More




Sunday, August 16

Restocking Update

That's right, its restocking weekend! Just got back from Austin with a load of goodies, including a lot of the Korean goodies we've been missing for a couple of weeks (*wink* kimchi! *wink*).

Even got some fresh veggies in including green papayas and Thai chilies. Plus a nice restocking of noodles of all shapes and sizes. Also hit up the Indian foods with some new spices.

All in all a good restocking. Also to celebrate this momentous occasion (restocking) we proudly introduce our official restocking image. Every time we restock we will use this image so you can be assured, that yes, we did restock.

Nice huh?

Tuesday, August 11

Fresh Veges..Limited Availability

We just got fresh vegetables in today. Freshly picked and locally harvested taste so much better than commercially produced vegetables and we want to carry the best for our customers. Of course, we get what we can and so come and get yours because they may be gone tomorrow.

But we do have large amounts of fresh herbs including lemongrass, basil leaves, mint, and Kaffir lime leaves..So what veggies do we have?

Read More



Longs Beans. String Beans. Garter Beans. Snake Beans. Asparagus Beans. Whatever you want to call it but they are great as salads or in many Asian dishes. Look out for a new recipe on long beans soon.


Spanish Peppers, Green Long Peppers or Sili Haba. These tasty green peppers are sweet and mildly spicy. Commonly used for soups and stews and may also be sauteed by itself with garlic, vinegar, and soy sauce and served as a side dish.


We have some fresh okras still on the shelve and it is not only commonly use in Asian dishes but also use by many other cultures. Okras can be cook many different ways especially fried.




We'll have other veggies from time to time so make sure to check back with us.

Sunday, August 9

Recipe of the Day

In just about every country on earth there are places dedicated to eating and drinking, generally referred to as pubs. In Japan these places are called Izakaya. With menus ranging from sushi to yakitori (skewers) and everything in between, these establishments offer a place to socialize and enjoy good food. Inspired by this thought of an Asian pub, today's recipe comes from the book Izakaya by Mark Robinson. It is chilled tofu, a deceptively easy recipe, with loads of flavor. Give this recipe a try then jump over and snag a copy of this book for more recipes, you won't be disappointed.
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Chilled Tofu

Ingredients:
1 block well chilled silken tofu (about 12 oz)
1/2 thinly sliced scallions
handful of bonito flakes
2 teaspoon grated ginger
daikon radish sprouts
soy sauce

Method:
1. Carefully remove tofu from container
2. Cut into 12 pieces
3. Arrange pieces into a bowl
4. Cover tofu with scallions, bonito, ginger and sprouts.
5. Lightly drizzle with soy sauce immediately before serving.

Picture courtesy: jetalone

Thursday, August 6

Lemongrass



On the outside this plant is very decorative and is easily used for landscaping. Aesthetics aside, lemongrass is a staple in Southeast Asian cuisine. It has a nice citrus flavor and can be used in many different forms to flavor dishes. We have a fresh supply in so come by and give it a try.

Tuesday, August 4

Recipe of the Day


Awhile back we touched on what exactly is Filipino food. Ask any Filipino to name a favorite dish and without reservation many will mention Sisig. With its origins at the Aling Lucing restaurant in Angeles City, Pampanga, this dish has come to symbolize the ingenuity present in many Filipino dishes. Most who have had the pleasure of consuming this dish can attest to its varied flavors and textures, all combined into a wonderful menage of perfectly prepared pig parts. Its for this reason we bring you a sisig recipe courtesy Pinoy-recipes.net.

Read More

Ingredients:

* 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
* 1/2 lb pork tongue
* 1/2 lb pork ear
* 1/2 lb liver (pork, beef or chicken)
* 2 cups water (for boiling)
* 1 cup pineapple juice (for boiling)
* 1 tsp whole black peppers (for boiling)

Marinade seasonings:

* 1 cup chopped onions
* 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
* 1/4 cup vinegar
* 1/4 cup calamansi juice (lemon juice)
* 1/4 cup pineapple juice
* 1 tbsp minced fresh ginger
* 1 clove garlic, minced
* 1 tsp whole black pepper (crushed)
* 1 pc bay leaf (crushed)
* Salt to taste

Sisig Cooking Instructions:

1. Combine pork cheeks (or deboned pork hocks), ears, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

2. Drain and cool to room temperature.

3. Slice pork cheeks/hocks, liver, ears and tongue, into 2″X3″ X 1/4″ thick pieces.

4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

5. Chop the grilled pork cheeks/hocks, liver, ears, and tongue into 1/4 inch sized cubes;

6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

8. Serve on sizzling plate. (like fajitas)

The meat can be substituted with almost any cut from any animal, but its hard to argue with the original. We like to throw in some bacon and it works well. Sisig is also complemented by a good beer such as San Miguel.


We hope you take the chance to try this recipe and get a taste of truly good Filipino food.

Photo courtesy: ~MVI~

Where did it all go?

Seems like only this weekend we restocked. Oh wait, it was. A lot of the new stuff is disappearing quick. Still plenty available for everyone else though.

Any questions, comments, or suggestions for the store or site? Feel free to leave a comment or drop us a line at the email address in the side bar.

(<====Over there <=====)

Let us know how we are doing. More recipes and updates coming soon.

Sunday, August 2

Restocking Update

Just got done restocking and the shelves are filled with goodies. At long last we have Ube Polvoron back in stock as well as several other snacks.

Come by and check them out.

Saturday, August 1

Passing of Corazon Aquino

We'd like to take this chance to honor the passing of a historic leader of the Philippines Corazon Aquino.

Read More


HONG KONG: The US, Japan and Southeast Asia led international tributes to former Philippines president Corazon Aquino, who died yesterday after a battle with cancer.

People across the Catholic nation woke to the news yesterday, as Aquino's family announced the 76-year-old's death and President Gloria Arroyo declared a 10-day period of mourning.

US President Barack Obama described her as a historic figure who helped restore democracy to her country.

Obama "was deeply saddened" by news of Aquino's death, read a statement late from White House Press Secretary Robert Gibbs.

Aquino played a crucial role in Philippines history, moving the country to democratic rule through her non-violent 'People Power' movement over 20 years ago.

Secretary of State Hillary Clinton hailed Aquino as an inspiration.

"Cory Aquino was beloved by her nation and admired by the world for her extraordinary courage after the assassination of her husband, and later, during her service as president," Clinton said.

"She helped bring democracy back to the Philippines after many years of authoritarian rule with a faith in her country and its people that never wavered."

Aquino was propelled into the political spotlight in 1986, leading millions of Filipinos in protests against Ferdinand Marcos, who jailed thousands of dissidents during his brutal 20-year regime.

Arroyo, in the US on an official visit, said: "Aquino led a revolution that restored democracy and the rule of law to our nation at a time of great peril."

Pope Benedict XVI hailed the former leader as a "woman of deep and unwavering faith" and praised the former leader of the Catholic nation for her "courageous commitment to the freedom of the Filipino people" and "her firm rejection of violence and intolerance".

Chinese President Hu Jintao sent a message of sympathy to his Philippine counterpart Arroyo over Aquino's passing.

Japan's Prime Minister Taro Aso hailed Aquino's contribution to friendly ties between the two countries.

"We would like to sincerely renew our deep respect for her achievement," Aso said.

President Susilo Bambang Yudhoyono of the Philippines' nearest neighbour Indonesia said in a statement he was saddened by the news and offered his heartfelt condolences.

Thai Prime Minister Abhisit Vejjajiva also praised Aquino's contribution to peace and development of democracy in the Philippines.

Singapore, in a statement from the Foreign Ministry, lauded her as "a remarkable woman" who worked tirelessly for the betterment of the Philippines.


Her contributions are many, she will be missed.

Tuesday, June 9

Summer Seasonal Items Available

When the sun is out and the rain is pouring, it means that the garden is blooming. Now available and plenty of it are the fresh mints, thai basil leaves, gobo roots, lemon grass, chives and other fresh herbs and spices..

Read More


For those fans of thai and vietnamese food, now is the time to dust off those recipes you've been hiding or waiting to cook because we have plenty of the herbs that most recipes will ask for. We will do our best to keep them in stock as long as we have them available locally.

Seasonal item available this week....


Fresh Thai Basil
$0.99 per bundle

Fresh Mint
$0.50 per bundle


Fresh Chives
$0.75 per Bundle


Lemongrass
$1.00 per Bundle

Come in and get them while they're fresh because these items don't last very long. We will add more fresh herbs, roots, and veges on the list as they become available. At Mama Nida's Asian Market, providing fresh seasonal greens is out goal and customers do not have empty their purse to enjoy fresh herbs and veges that may cost a fortune at the regular grocery store.

We will be restocking this weekend as well so if you have any request for items, please give us a call 325-655-6809 or send us a message mamanidasam@gmail.com. It's part of our service to provide our customers access to many oriental products that are hard to find...

Have a Happy Summer!!!

Monday, May 18

Peace in the East


To commemorate the end of 25 years of civil war in Sri Lanka we are presenting a dish straight from the island nation. Though often overlooked when talking about Asian cuisine, Sri Lanka offers a blend of neighboring flavors combined with its own unique dishes and a heavy influence from the sea. Today's recipe is a fairly simple rice recipe that goes great with just about any curry dish. Ghee Rice from Recipezaar



Ingredients

Directions

  1. Heat the ghee and oil in a pot.
  2. Add in the onions, fenugreek leaves, chicken/vegetable/beef bouillon cube, curry leaves and cardamoms.
  3. Fry for a few minutes till the onions are lightly golden brown, the fenugreek leaves are softened and the tantalizing aroma of the cardamoms' fills the air in your kitchen.
  4. Add the drained rice and mint leaves.
  5. Mix well; careful not to break any rice grain.
  6. Cook till the rice gets cooked.
  7. Garnish with fried onions and the sliced tomato.
  8. Cover with aluminum foil and keep covered for 10 minutes.
  9. Serve hot!
Picture courtesy: mckaysavage

Sunday, May 3

Congrats to Manny Pacquiao

While I doubt Manny will ever see this, we would like to extend our congratulations to Manny Pacquiao in his defeat over Ricky Hatton.

For those that missed it here is a good recap.

Click

Friday, May 1

What is Filipino food?

An intriguing question to say the least. Is it simply defined by adobo, pancit and lumpia, or is there more to the subject. Make sure to check back soon as we delve deeper into this oft neglected segment of Asian cuisine. In the meantime I leave you with this:

Wednesday, April 1

What's New in 2009

It's April!! and yes we have not updated lately and we do apologize. We have made a few changes at Mama Nida's Asian Market and if you have not come by to see it lately, now is the time for a visit...
Over the year or two of providing our community, we have opened and expanded and added on. It is clear that we may need to expand again soon and it's all because of you, our customers. Its a new year and we have made some changes and added on to our selections....Read More

Summer is here and the hot whether is slowly creeping back into the West Texas weather. We are bringing back the things that quenches your thirst, relieves your hunger, and helps you cool down.

For many, hot weather means snow cones or cold soft drinks but for the people who understands and appreciate the not-so-ordinary, it means "Yakool" (a frozen milk energy softdrink) or "Mochi Ice Cream" (ice cream wrapped in rice dough). Never-the-less, it's something to cool you down.
Of course our selection of Ramune Softdrinks have expanded and now we carry the original flavor, melon, strawberry, and orange..And don't forget our selection of other Asian Drinks from Mango Juice to Carabao Energy Drink.


We strive to bring in many products per customer request. It's a neighborly service we provide for those who wish to experience Asian Cuisine. Email us your request for items we do not have and we will do our best to bring them into your homes.

Come visit us today to stock up for your Summer parties and treats, You are always Welcome!