The Albino Asian Cookbook is a longstanding passion project of mine. Having grown up in the Philippines, I love Asian food, and I love to write. This project combines those affections.
This is a short collection of my favorite Asian recipes, dishes I’ve tinkered with over the last decade. This is quality over quantity. I eliminated a large number of recipes that I simply wasn’t satisfied with.
Several recipes are simple and easy, while a few are complex and labor intensive. Either way, these are the meals I find myself returning to year after year.
Throughout the collection, I introduce some ingredients typical Americans might not be familiar with. There’s also a dash of humor here or there because I practically can’t write anything without a hint of wit or sarcasm.
Here’s a look at the lineup, followed by one of my favorite recipes:
- Filipino Chicken and Pork Barbecue
- Savory Pork Chops
- Beef and Broccoli
- Chicken Adobo
- Ginger Chicken
- Pinoy Style Pork BBQ
- Star Anise Braised Pork
- Chinese Five-Spice Beef with Hoisin Sauce
- Fish with Spicy Dipping Sauce
- General Tso’s Chicken
- Vietnamese Lemongrass Chicken
- Thai Pork with Dipping Sauce
- Seafood Curry
Here’s an example recipe:
Beef and Broccoli
Introduction: This is the best beef and broccoli I have ever eaten. It takes a simple dish and enriches and broadens the flavor profile. Serves 2-3.
- ¼ cup water
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
Broccoli stir fry:
- ¾ pounds beef sirloin
- 1 tablespoon corn starch
- 2 tablespoons vegetable oil
- 1 tablespoon chopped ginger
- 1 tablespoon garlic, minced
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes
- 1 pound fresh broccoli
- Mix the sauce and thickener is separate bowls.
- Cut the broccoli into pieces, blanch it in boiling water for 12 seconds, and set it aside.
- Slice the beef into thin strips, cutting across the grain, and coat with one tablespoon of cornstarch.
- Heat one tablespoon of oil in a pan. Sear the beef on both sides. Place the beef in a bowl.
- Add the remaining oil to the pan. Sauté the ginger until it starts to turn gold. Add the garlic, sugar, and pepper. Stir briefly.
- Add the broccoli and stir, reduce the heat to medium low, and stir occasionally for about fifteen seconds.. Mix in the sauce and put a lid on the pan, steaming until the broccoli is almost cooked. If the pan is too hot when the sauce is added and the sauce thickens too much, add a few tablespoons of water.
- Add the meat, stir, cover, and cook about a couple minutes until the broccoli is finished.