Lo Ba Bung, Lurou Fan or Rouzao Fan is a very popular Taiwanese street food made out of braised minced pork topped over a freshly cooked rice. The taste is so addictive hence its popularity over the region, it is fragrant, oily, salty, sweet and sticky accentuated with a side serving of pickled turnip, pickled … Continue reading »
It is funny when you see in supermarkets here in New Zealand throw away the tendons or any other types of offal in that regard but in Asian shops this is one of the most expensive items you can buy. But during the recent year these Non-Asian supermarkets already started to embrace the fact that … Continue reading »
We will be posting ahead of time today due to a group themed post from World in a Plate. What is World in a Plate? World on a plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the … Continue reading »
Since it was Chinese New Year a couple of weeks ago and Lantern Festival this weekend lets celebrate that by posting Chinese dishes this week. First on the list is this wonderful vegetarian dish called Lo Han Chai which is commonly served during this period. Lo Han Chai, Luohan cai,Luohan zhai, lo han jai or … Continue reading »
Asado in general is a term used in some Latin and Southern American countries for a range of barbecue techniques it is even used as a standard word for barbecue in that region. Now Filipino-Chinese Asado is a bit different and it is more closely related to the Chinese Char Siu which is a type … Continue reading »
Well its Friday again and its fish and vegetable day for those who observes the Lenten Season that is why I am presenting you a simple braised fish recipe which will make your Friday dinner more enjoyable, I am saying more enjoyable because normally in a Filipino dining table the most common way of cooking … Continue reading »
I remember the first time I tried and enjoyed this dish was from a Filipino-Chinese Fast Food restaurant called Chowking, a very tasty beef dish topped over a steaming hot jasmine rice. Packed with a lot of different flavourful sauces cooked slowly in a wok, a dish that is bit fuzzy and time consuming to … Continue reading »
Preserved lemons is a popular food item in North African cuisines, a common ingredient in dishes like tagine and even salads. This excellent ingredient are made by pickling the lemons in salted water and lemon juice, and the more aged they become the better it taste. Imagine its taste is lemony tartly flavours. It can … Continue reading »
This dish is inspired by one of my favorite Filipino food blog Home Cooking Rocks (it was still called pinoycook.net during that time) and this is one of the first blog post I had read in that site so I gave it a test run and the result was really good. Since then I started … Continue reading »
Beef Brisket Noodle Soup originated in China and is made out of beef, beef stock, vegetables and noodles (commonly used is the egg noodles). It is a very common noodle dish in Southeast Asia and East Asia and you will see a lot of variations throughout the region like the Pho Bo in Vietnam and … Continue reading »
Before I was afraid of trying out Indian dishes as for me most of the curries are not pleasing to the eyes and evey curry dish I encounter looks too spicy. During that time I initially judge what I eat by the looks of it, if it doesnt look nice I wont dare to try … Continue reading »
