Tuesday, November 19

Philippine Relief Fund

We THANK all the people who've expressed their concerns in regard to our family in the Philippines. We very fortunate most of our family resides in north Luzon area, where there was very little damage. They are quite safe. Unfortunately, we can't say the same for our fellow Filipino friends and their family. 

We are accepting donations for Philippine Relief Fund, which is organized by the Association of Asian American Women of San Angelo AAAW

Or send donations to:
AAAW. Philippine Relief Fund
PO BOX 60301, San Angelo, Texas 76906

You may also donate at Mathis Field Café at the Airport. If you go eat there on Tuesdays, Thursdays, & Saturdays until December 14th; they are going the extra mile by saving 10% of your bill and donating it to the Haiyan (Yolanda) Survivors.

AND ALSO...... copied out of of Mrs Jeanie Phillips email,
"Lifepoint Baptist Church will be collecting funds to help purchase food, clothing and to be used where needed. Because of the Phillip’s connections, they will be able to insure that 100% of the money collected will go to people in need. If you would like to have a part in this, you may go to Lifepoint’s website,www.Lifepointbc.org to give online, or send to church office. We will be collecting funds for the next few months. 100% of funds coming in marked for PHILIPPINES DISASTER FUND will be sent and used to bless those who are in need."
Lifepoint Baptist Church, 810 Austin St. San Angelo, TX 76903


Thursday, July 25

Zesty Baked Pompano

Zesty Baked Pompano

1 1/2 -- 2lb Whole Pompano Fish
4 Tbsp Chopped Fresh Cilantro
2 tsp Grated Lemon Zest
3 Minced Garlic Cloves
1 Tbsp + 1 tsp Grated Ginger Root
2 tsp Vegetable Oil
Salt & Pepper
Banana Leaves

  1. Wash, clean, and dry the fish with paper towel.
  2. Mix the finely chopped cilantro, 2 garlic clove, 1 Tbsp ginger, lemon zest, and salt & pepper to taste. Spoon into the fish cavities.
  3. Preheat the oven at 400 degrees Fahrenheit.
  4. Brush both side of the fish with little oil
  5. Place 1 piece of banana leaves on baking pan, lay fish on banana leaves, spread 1 minced garlic clove, 1 tsp ginger on top of fish, salt & pepper to taste on one side of the fish. Completely wrap the fish with banana leaves.
  6. Bake for about 30 minutes or until the flesh will easily flake.
Pompano fish has a mild, and almost buttery like flavor. It is one of the many exotic fish we carry in stock in our meat & fish freezer.

Cooking with banana leaves is a great substitute for cooking with aluminum foil. They are not edible like aluminum foil, but it doesn't leak out aluminum into your food. It offers a nice delicate flavor, and decorative touch to your meal. 

Around the World: 10 Ways to Cook with Banana Leaves
By  Emily Ho
"Around the world, wherever bananas grow, cooks have devised ways to use the giant leaves, wrapping them around foods both savory and sweet. A parcel made from banana leaves seals in moisture and flavor and infuses the contents with a subtle, grassy aroma. From Latin American to Asian dishes, here are 10 clever and beautiful ways to cook with the versatile leaves.
• 1. Steamed fish – A banana leaf makes a fragrant and convenient fish-steaming packet. Wrap the leaf around any kind of firm-fleshed fish (sustainable, of course!) together with seasonings like fresh herbs, garlic, ginger, or curry paste. See this post for some tips.
• 2. Grilled fish (and other foods) – According to Jaden of Steamy Kitchen, there are two advantages to grilling a fish on top of a banana leaf: first, it "prevents the fragile fish from sticking to the grill grates" and second, it "adds a mellow smoky, sweet flavor to the fish." Get her recipe: Grilled Whole Fish on Banana Leaf. This cooking method can be used for shrimp or vegetables, too.
• 3. Savory custards – Throughout Southeast Asia, cooks make banana leaf "boats" to steam mixtures of meat, spices, coconut milk, and eggs. The Sun-Sentinel has a recipe for Cambodian-Style Amok Fish (adaptable for chicken or tofu) and good step-by-step photos for folding the boat. Meanwhile, Nyonya Food shares a Malaysian version of this dish called Otak-Otak.
• 4. Tamales – In tropical regions of Mexico and Central America, tamales are wrapped in banana leaves, which imparts a different flavor than corn husks. Check out Saveur's recipe for Guatemalan Tamales with Ancho Chile Sauce or Simply Recipes' Vegetarian Banana Leaf Tamales.
• 5. Pasteles – Similar to tamales, Latin American pasteles are frequently enclosed in banana leaves. Hector Rodriguez has a recipe for the Puerto Rican version ofPasteles, made with green bananas and yautía root (similar to taro), along with a step-by-step photographic guide to assembling and wrapping them.
• 6. Cochinita pibil – Cochinita pibil is a Mexican dish traditionally consisting of a whole suckling pig roasted in a banana leaf. For a recipe that's more doable at home, see Andrea Myers's Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil).
• 7. Idlis – Varada of Aayi's Recipes shares a riff on hittu/khottek/kadubu, an Indian dish traditionally made from rice and urad dal (black lentil) batter steamed in baskets of jackfruit leaves. This banana leaf version is easier to assemble.
• 8. Bibingka – Bibingka, a Filipino coconut cake, is traditionally baked in a pot lined with banana leaves. Panlasang Pinoy's recipe shows how to adapt this for a cake pan, while Jun-Blog's version uses ramekins. We're looking forward to trying one of these methods next time we make our own binbingka recipe.
• 9. Sticky rice – In Southeast Asia, sticky rice is wrapped and steamed inside banana leaves for a sweet or savory treat. For two examples, check out Thai & Lao Food's recipe for Khao Dome (Coconut Sticky Rice in Banana Leaves) and The Global Gourmet's recipe for Indonesian Lemper Ayam (Sticky Rice and Spiced Chicken
in Banana Leaf)
 10. Presentation – Fresh, green banana leaves can be used as plates, serving containers, and table decor. Banana leaf boats would make pretty bowls for steamed rice, salads, desserts and more. Another idea is to fold the leaves intocones to fill with noodles or other foods."

Saturday, July 20


We will be closed early today. We're back open on Monday at 11:00 am.
This image was taken from an anime show called, Mushishi. Ginko, the Mushishi Doctor, travels from place to place to help individuals or a whole town infected by mushishi. 

"There’s no effective way to describe the mushi – They simply are. They simply have been since life first began. As with many other things, man has forgotten how to see. And just as it’s difficult to describe the feel or texture of an object to someone who’s never held it in his own hands, to one who’s never seen the mushi…
Between this world and the next, there is a point where it becomes impossible to distinguish between plant and animal, between life and death. It is a place man was never meant to tread… This is where you will find the mushi. Neither good nor evil, they are life in its purest form. An unseen river reshaping the path of man, through their very presence we are changed.

Vulgar and strange, they have inspired fear in humans since the dawn of time and have, over the ages, come to be known as “mushi.”" ---funimation.com  

Ginko can't always cure his patients with certain mushishi spell, but he helps them live with it. As he himself have been infected by a very powerful mushishi. As you can see in this picture he is smoking, but that is not a traditional cigarette or cigar. That is his medicine or protector from the mushishi. He can't stay in one place for very long, because he actually attract these things. This anime show is full of adventure, slice of life, drama, action, and beautiful spiritual creatures. You can watch the episodes at funimation, or click here.

We'll see you Monday!

Wednesday, February 13

It's Rodeo Time!

It's Rodeo Time !

Once again, the Rodeo is in town. So is the Carnival and there is so much to do at this time of the year. As usual, we have committed our time to be part of the Rodeo Scene. No, we won't be riding a bull or barrel racing but we will be there every night to greet people.

Along with Lake View Junior ROTC cadets, we will be selling the programs for the Rodeo. These kids look forward to this yearly event. San Angelo Rodeo Association has been relying on these cadets to hand out day sheets and sell programs for over a decade. In return the Lake View ROTC program receives a donation from the Association. The funds are use for special events and trips for the cadets. 

Lake View ROTC at the Rodeo 2010

So come show you're support and say hello to these kids as you walk in the door. And don't forget to buy your programs.

For More information: 
or visti their FACEBOOK PAGE

If nothing else, come see this guy

Thursday, January 3

To our customers and friends

To our customers and friends,

Six years ago we decided to open our store to provide San Angelo and the surrounding community with something that was lacking. A place for Asian groceries and knowledge to help spread the wonders of Asian cuisine to the area. In that time we have done our best to accomplish these goals. We expanded when possible, and tried our best to accommodate the wants and needs of the community. Along the way we have met many people and made countless numbers of new friends.

Since opening, our lives have changed as has the City of San Angelo. We have had our first child, Jakob, which many have undoubtedly seen at the store. We have also grown and matured from the pair of 25 year olds that first opened the store. The city itself has expanded to include a more diverse Asian food scene than it did 5 years ago. As time has progressed the need to make a change has become necessary.

It is for these and other reasons that Mama Nida’s Asian Market will be making a transition over the next few months. The initial stages will include remodeling and a shifting of inventory. The latter stages will see a withdrawal of our family from day to day operations. There will still be familiar faces around the store, but our involvement will be minimal. We sincerely apologize for any inconvenience this causes you, but we must do what we see is best for our family. We thank you all for supporting us over the years and cherish the memories we have had with many of you. The last few years have truly been a blessing and will have a lasting impact on our lives.

Thank you.

Sincerely, Girlyne, Jason, and Jakob White