Yummy Lumpia Plate

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.

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

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. Chicken 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 t...

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

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.

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.

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 Sodahead.com Items marked in   orange  are available at the store. Kulfi - 4 Servings Ingredients: 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 card...

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.

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

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.

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...

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. Cooking Vietnamese Food .com Read More Picture courtesy: Rex Roof

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. Dashi: Ingredients: 4 1/2 Cups Water 6 inch strip* Kombu , dried 1 Cup Bonito Flakes Instructions: 1. Place water and kombu in a pot and bring to a boil. 2. Remove from heat and infuse for 5 minutes. 3. Remove ko...

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 Takoyaki Shabu-Shabu Dorayaki Many more plus ingredients lists HERE .

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.

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. Ingredients: 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 Instruction: 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,...

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.

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.

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.