Ingredients are no problem at new Asian foods market

Making a recipe calling for spring roll shells, kaffir leaves or leeks with flowers? Or tilapia so fresh it's still swimming in the tank? When it comes to Asian dishes, some ingredients can be hard to find.

But I recently discovered a new mega-market in Brandon with all of the above - and then some.
Two weeks ago, MD Oriental Market opened its second store at 10127 E. Adamo Drive in the Brandon Crossings Shopping Center. I'm telling you - if you like to explore new ingredients like I do, go.

I wandered around the 14,000-square-foot store for at least an hour reading package labels and curiously examining some of its unusual produce. I welcomed its bright atmosphere, high ceilings and spacious aisles. I was totally gaga.

A veritable fruit-and-vegetable heaven, the market offers a staggering array, including banana leaves and flowers, peeled taro or the largest mint leaves I've seen in a long time, all at the peak of freshness.

Born in Taiwan, the manager is Ian Hannigan, not exactly a name you'd expect. "A large Asian, especially Korean population" is what brought the company to this location, he said.
On the back wall of the store, a fresh supply of tilapia, eel, Dungeness and large blue crabs swim in tanks, ready for the picking.

I grabbed lunch to go at the deli counter. A full kitchen prepares most items in house, including the roasted duck. The menu changes daily.

I took home samples of stir fried tofu, spicy orange chicken, sweet and sour fish and short ribs with vegetables. For $3.99, you get your choice of two entrees and a side. Throw in a bottle of jasmine tea and you're set.

In other news, Sava Café is relocating across U.S 41 to MiraBay Village. The present café will be closed June 14-27 and reopen at the new location July 1.

"An excellent opportunity and more foot traffic" was the reason for the move, said co-owner Leah Momenzadeh. The new café has the same square footage but the layout is wider and more visibility from the heavily driven U.S. 41.

After the move a couple of new menu items will be added, Leah said, including rotating in some different salads and sandwiches.

Of Polynesian descent, Leah agreed to share one of her family's favorite recipes for Asian barbecue chicken skewers. Although not on the menu at Sava, but maybe it should be, the chicken is marinated in a blend of soy sauce, oyster sauce, sugar, garlic and Korean barbecue sauce. Skewered and then grilled, it's a thing of beauty.

ASIAN BARBECUE CHICKEN SKEWERS

3-5 pieces of chicken breast, cut into 2-inch strips
2 tablespoons sesame oil
1/4 cup vegetable oil
1/2 cup Korean barbecue sauce for chicken
1/4 cup thin or light soy sauce
3 tablespoons oyster sauce
1/2 cup sugar
4 cloves of garlic, minced
1/2 teaspoon black pepper to taste

In a large bowl, combine all sauce ingredients. Mix well. Add chicken strips; toss to coat. Cover, marinate in refrigerator overnight.

Soak eight 10- to 12-inch bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking. Remove chicken from marinade and weave 3 to 4 chicken strips accordion-style onto each skewer. Grill skewers on an uncovered grill over medium-hot coals 6-8 minutes or until chicken is no longer pink, turning halfway through the grilling time.