Monday, November 29

Special Hours

The store is going to be running modified hours from December 1st until December 18th. We are going on vacation and will be shorthanded around the store. As such we will be closed Monday-Wednesday and open regular hours Thursday-Saturday.

The store is fully stocked and Lynn will be watching the place for us and can help you out. If you have any special requests let her know and we will get them for you as soon as possible.

Apologies for any inconvenience this causes but normal hours will return in time for Christmas. We look forward to see y'all when we return.

We are in the paper!

The San Angelo Standard Times has graced us with a second write up in the paper. We would like to thank all of our customers who keep us going. Y'all are the reason we are here.

Special thanks to Denise Morris and Kimberley Parker for the article and pictures.

Standard Times- Shop's shelves feature taste of Asia

Thursday, August 5

Chicken Kelaguen

After several parties of tasting chicken Kelaguen, I had to learn how to make it. Kelaguen is a meat salad dish full of savory flavor. It is a spicy, juicy and simply wonderful Guamanian delicacy.

Items marked in yellow are available at the store.

Finadene Sauce (The Marinade)
1 cup soy sauce
1 cup lemon juice
1 large onion, fine chopped
5 hot peppers, finely chopped

Mix all four ingredients and store in the refrigerator for a few days allowing the flavors to blend together.

1 whole chicken (cut up)
1 fresh coconut or 1 cup of grated coconut
4 green onions, finely chopped
3 hot peppers, finely chopped

4-6 pita or naan bread

Serving Size: 6
Prep time: 1 day

1. Marinate the chicken in the Finadene sauce overnight.
2. Grill/broil the chicken, basting with the sauce. Let it cool.
3. Debone and shred or chop the chicken
4. You may choose to get a whole coconut and grate it OR just buy the a pack of frozen grated coconut meat. Squeeze the milk off the grated coconut into a bowl. Mix the coconut milk with equal amount of lemon juice and let it chill.
5. Mix green onions, pepper, the coconut meat with the chicken then slow add the coconut milk and juice and stir well and Serve with Pita/Naan bread.

In Guam, Chicken Kelaguen may be served with a tortilla made from local palm seed flour, red rice (a local delicacy), beans and fish, or pancit ( a Filipino noodle dish).


Recipe courtesy:
Image courtesy: love♡janine

Thursday, July 22

New Neighbors!

We had some new neighbors move in down the way in the form of Lucky You Tattoo. If you interested in getting some ink done, check them out.

Lucky You Tattoo

Absence makes the heart grow fonder....

Sorry for the lack of new posts lately. Things have been busy and certain responsibilities got swept under the rug.

Check back Monday for new posts including new recipes! Also we are restocking this weekend so come in and see what we have for you.

See you soon.

Thursday, May 27

In honor of those...

In honor of those who serve and fought to keep our country safe and our freedom, we salute our thanks to you. In observance of Memorial Day, we will be closed on May 31th, Monday.

Tuesday, May 25

Did Someone say Kulfi?

First of all what is Kulfi Ice cream?

Kulfi is a traditional Indian ice cream minus the eggs and cream. So if you are allergic to those two things, Kulfi can be a good alternative. This recipe comes from a book "Indian Food Made Easy" by Anjum Anand. Enjoy!

Image courtesy of

Items marked in orange are available at the store.
Kulfi - 4 Servings


4 cups Whole Milk
2 tbsp Ground Almonds
1 tbsp Rice Flour
5-6 tbsp Sugar (or to taste)
1/3-1/2 tsp Green Cardamom powder (or to taste)
2 tbsp pistachios
2 tbsp slivered almonds

1. Heat the milk in a wide heavy-based pan over a low heat and bring to a boil. Then lower the heat and cook gently stirring often.
2. Place the ground almonds and rice flour in a small cup. Stir in the some warm milk slowly to make a paste.
3. Stir mixture back into the pan and add sugar.
4. Continue to cook gently, stirring often, until the milk reduce to half. (This takes about an hour.)
5. Stir in cardamom powder to taste and let it cool completely.
6. Put into four kulfi molds (Styrofoam cups or any other deep mold is acceptable)
7. Freeze for 5-6 hours. (After two hours, you may take it our and give it a good whisk to break up any ice crystals.
8. When ready, just take molds out of the freezer 20 minutes before serving. You can dip mold briefly in warm water to loosen the ice cream for easy removal. Turn it out onto serving plates and sprinkle generously with slivered almonds and pistachios.

Tuesday, May 4

Congratulations to All Graduates

Congratulations to All Graduates!

Jason White - ASU
Karie Galm Mulle - ASU
Chris Smith - ASU
Valarie DelaCruz - ASU

Justin Cannon- Lake View High School
Christa Sidogen Lee - Central High School

Shinar Compal - Lincoln Junior High
Mathew Cannon - Lincoln Junior High

Caitlin Cannon - Goliad Elementary
John Miller - Goliad Elementary

If you have would like to add names, send us a comment or message and we'd be glad to add names for you.

We will be closing early at 1:ooPM on May 29, Saturday to attend the Central and Lake View graduation. We apologize for any inconvenience.

Monday, April 19

Friends of Mama Nida's Cooking Club: SUSHI

The first meeting for the Cooking Club was a great turn out. Once again thanks to Kim Korfe for hosting the first meeting. It was a such a fun time that we are happy to announce the next meeting.

Food of Choice : Japan - Sushi
Click below for more information.

Read More

DATE: April 22, 2010 Thursday
TIME: 6:30 - TBA
HOST: Lovelina Davis (Ade)
LOCATION: 706 Ashford Drive
FEE: $10 (To help cover for ingredients and supplies)

Please RSVP 325-655-6809

Hope to see you there! Bring your business card if you have a business.

Picture courtesy:bloggyboulga

Tuesday, March 23

Want to learn how to cook Asian food?

Always wanted to learn how to cook Asian food, but never could find the right venue to learn? Well now is you chance to learn recipes and full meals from across Asia!

Some friends of the store have created a cooking club dedicated to learning how to prepare full Asian meals. The next class is Friday March 26. For more information please call Michelle at 325-650-2466.

Tuesday, March 9

Recipe: Spicy Mackerel Fish Stew (고등어 조림)

By popular request at the store we got some whole mackerel in. While a fairly common fish, many are unsure how best to use this particular fish. So we figured this would be an ideal choice for this week's recipe. The recipe today is Spicy Mackerel Fish Stew (고등어 조림), originally featured on Aeri's Kitchen, this recipe has found its way around the world and is now featured here. A good blend of many Korean flavors, this is a perfect way to use mackerel. As a bonus this recipe comes with a video. Click below to find the recipe and watch the video.
Read More

Items marked in Orange are available at the store.
Main Ingredients:

* 1 Blue Mackerel
* 1 Cup Korean Radish
* 1/2 Onion
* 1 Green Onion
* 1 Hot Pepper

Broth Ingredients:

* 1 Dried Anchovy Pack (6 Dried Anchovies)
* 2 Cups Water

Sauce Ingredients:

* 2 Tbsp Red Pepper Paste (Gochujang)
* 1 Tbsp Red Pepper Powder
* 2 Tbsp Cooking Wine
* 1 1/2 Tbsp Soy Sauce
* 1 Tbsp Soup Soy Sauce
* 1 Tbsp Sugar
* 1/8 Tsp Black Pepper
* 1 Tbsp Minced Garlic
* 1/4 tsp Minced Ginger

Yield: 2 Servings

1. Cut 1 mackerel into 2~3 inch pieces.
Use fresh blue mackerel not salted one for this recipe.
2. Cut the vegetables like the picture.

In a pan, add 2 cups of water, 6 dried anchovies, and 1 cup of radish.

Once it starts to boil, cook for 5 minutes to make the broth.
Then remove the dried anchovies only.

1. In a small bowl, combine all ingredients for the sauce.
2. On top of the radish, put the mackerel.
3. Pour the sauce on top of the mackerel.
4. Boil until the soup is half reduced. Do not stir the mixture. Occasionally pour the stew’s broth over the fish and radish.

Add the onion on top of the stew. Cook until the mackerel is completely cooked.

Again, often pour the broth of the stew on top, so it will get flavor.

When the mackerel is cooked, add the green onions and hot peppers.
Cook 2 more minutes.

Image courtesy: adactio

Saturday, March 6

A little while back we had the good fortune to have a local Vietnamese Food blogger drop by and write a post on the store. We are honored to be featured on her site which specializes in Vietnamese cooking. Click on over to her site to check it out and click below to see the video she posted of the store.

Read More

Picture courtesy:Rex Roof

Thursday, February 4

Recipes: Dashi and Aka Miso Soup

Since today's recipes are quick and simple we decided to double dip and give you two recipes. The first recipe is a staple of Japanese cooking and is the base for many if not most soups in Japan: Dashi. Dashi is basically a simple stock made from Kombu kelp and Katsuobushi more commonly know as Bonito.

Our second recipe this week makes use of the dashi from the first recipe. Aka miso soup utilizes the red version of miso, fermented soybean paste but may contain rice or barley as well. Combined with the dashi and a few other ingredients and you find yourself with a wonderfully bold flavored soup. No doubt after making these once, they will become a part of your cooking repertoire.

Read More
Ingredients in orange can be found at the store.
4 1/2 Cups Water
6 inch strip* Kombu, dried
1 Cup Bonito Flakes


1. Place water and kombu in a pot and bring to a boil.
2. Remove from heat and infuse for 5 minutes.
3. Remove kombu, return to a boil and add Bonito flakes and infuse for 10 minutes.
4. Drain broth, discarding solids, and reserve. Dashi can be frozen and stored for later use like any other stock.

*Kombu comes in sheets, it is best to cut these sheets intro 1 inch wide strips.

Aka Miso Soup:
3 1/2 Cups Dashi or Hon-dashi
2 1/3 Tbs Red Miso Paste
1/2lb Silken tofu, drained, 1/2in cubes
1/2 Cup Crimini mushrooms, coarse chopped
Cilantro or Chervil leaves to garish

1. In medium saucepan, bring dashi to a boil over medium high heat.
2. Whisk in miso paste.
3. Add tofu and mushrooms and reduce heat to a simmer.
4. Ladle soup into bowls and garnish with cilantro or chervil and serve.

Hope you enjoy this recipe double dip. See you at the store!

Photo courtesy: adactio

Monday, February 1

Cooking with dog...

Hearing that phrase coming from an Asian market is bound to send shivers down the spines of many people. However in this instance "Cooking with dog" refers to a channel on Youtube that features Japanese recipes. While a little cheezy the recipes are top quality and quite delicious. Check below for a few of our favorites.
Read More




Many more plus ingredients lists HERE.

Monday, January 25

Don't let the sign fool ya...

We are still here! Last weeks winds wrecked havoc upon our sign. We are working on replacing it now. Until then, know we are still here and open for business.

Also we just restocked the freezers and shelves. Fresh papayas and new crop jasmine rice are now available. We look forward to seeing you at the store.

Tuesday, January 12

Recipe: Thai Glass Noodle Soup

During these harsh winter months nothing tastes better than soup. So to continue our series on soups we are featuring a noodle soup from Thailand. This dish is fairly simple to make and easily modified to match your desired tastes. For an added touch all items available at the store will be highlighted in yellow. Click Read More to for ingredients and instructions.

1/2 lb ground pork
3 cloves minced garlic
1/2 tsp ground white pepper
1 tsp salt
1/4 cup water
6 cups chicken stock
5 oz bean thread noodles soaked in water for 15 minutes
4 dried shiitake mushrooms soaked in water for 20 minutes then drain
1 cup chopped celery
2 Tbl fish sauce
1 tsp sugar
scallions, cilantro and fried garlic for garnish

1. Combine pork, garlic, pepper, and half of the salt. Add a small amount of water if dry.
2. Heat chicken stock in large saucepan over medium heat. When it boils stir in the pork and return to boil. Simmer for 10 minutes.
3. Add the noodles, mushrooms, celery, fish sauce, sugar, and salt.
4. Ladle into individual serving bowls and garnish with scallions, cilantro and fried garlic to taste.

As with many Southeast Asian dishes the addition of Sriracha or other chili pastes at the end is acceptable for those that like it spicy.

Picture courtesy: adactio

Friday, January 8

New Years Sale

To start the New Year off right, we are having a sale. For you convenience all sale items will be grouped together to make them easier to find. Click Read More to see whats on sale and how to use them.

$.99 Laing- Taro leaves with coconut cream, stand alone side dish popular in the Philippines and in Hawaii

$.99 Camansi- Breadnut in coconut cream, another specialty from the Philippines best served as a side dish

$.99 Puso ng Saging- Banana heart with coconut cream, you guessed it from the Philippines and a wonderful side dish

$.99 Potassium/Sodium Carbonate Solution-Adding a little of this water when making fresh Chinese bread or noodles give it that special flavor and texture

$4.50 Takoyaki flour- base flour used in the production of takoyaki or Japanese octopus balls, popular in Osaka

All gifts are still 25% off.

Wednesday, January 6

Store remodel

If you have been by the store at all this week you know that we were in the process of remodeling the store. We are proud to announce that the remodel is complete!

Your patience during this process is greatly appreciated and we look forward to seeing all you soon. Come by and check out the newly remodeled store.

Saturday, January 2

Happy New Year.... from Google?

The New Year is here and with it came the first mail of year. To our surprise we found a letter from Google mixed in with all of the mail. Due to the popularity of our Google Business listing we were added to the Google Favorite Places program. With the letter came one of these that is now posted on the front door.
This allows people who use smartphones (iphone, blackberry) to pull up information about our store by using the QR code in the lower right corner. Try it out next time you come by the store. While your at it leave a review or surf over to Facebook and become a fan. See you at the store.