Thit Heo Nuong Xa or Vietnamese Style Grilled Lemongrass Pork are grilled pork pieces usually served as a side dish to fried noodle and noodle soups. These addictive meat dish are sweet and savoury and sometimes with a sticky outer layer. The secret on this recipe is the marinade used and the way it is … Continue reading »
Churrascaria for those who haven’t heard of it is a word to define a place where meat is cooked in Churrasco style, which basically is an equivalent of barbecue. This dish originated in Brazil more specifically in the Pampa region, traditionally it is cooked using fire pits and charcoal at backyards but due to modernization … Continue reading »
One of the best cheeses you will ever taste is Haloumi specially when freshly fried or grilled, the mozzarella like texture of inside and semi crispy outer layer combined with its salty taste is something to drool for. Just on its own is already a treat but for this instance we will be using it … Continue reading »
When I first saw this Asian eggplant with garlic oyster Sauce at Bams Kitchen I told myself I got to do that one as I am a big fan of vegetables dressed with oyster sauce. It’s simple, quick to make and most importantly yummy. I made some minor changes like grilling the eggplants for that … Continue reading »
Nam Tok Moo is a Thai dish that can either refer to a soup or a meat dish. They are two totally different dishes so when you order it in a Thai restaurant you need to specify what you want. Though they are two totally different dish they share a common ingredient which I guess … Continue reading »
Jerk Chicken is a heavily spiced grilled chicken that originated in Jamaica, the word came from the cooking style “Jerk” where meat is dry rubbed or wet marinated with a Jerk Spice. The Jerk Spice usually contains an array of different spices like allspice, Scotch bonnet peppers, cloves, cinnamon, spring onions, nutmeg, thyme, garlic, and … Continue reading »
Kofta is a type of Middle Eastern meatball which typically consists of minced meat such as beef, mutton and lamb plus an array of spices and herbs. It can be grilled, fried, baked or poached. A very old dish which dates back to 525 BC when the Persians invaded Egypt and left this recipe that … Continue reading »
Chermoula for those who haven’t tried or heard of it is a popular North African marinade which is usually used to flavour seafood and meats; it is a good replacement for those who do not like hot marinades but want to enjoy the robust flavours of North African Spices. Usually it is a made out … Continue reading »
Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity. This cooking style originated hundreds of years ago from the Taino people … Continue reading »
Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity. This cooking style originated hundreds of years ago from the Taino people … Continue reading »
At last summer is here and everyone is up to speed with their barbecue lunch and dinner with friends and families. So if barbecue is served definitely salad is a must as it is the perfect match for that good piece of meat, hence we will be featuring salad recipes throughout this week and let’s … Continue reading »
When I was in the university I travel almost fortnightly from my school (U.P. Baguio) to home (Quezon City), in that 250 km drive or bus ride there will be several stops in major provincial towns and at every busy intersection you will be swarmed with street hawkers selling their local specialty. This is … Continue reading »
Ikan Pari Bakar or Grilled Stingray in English, a popular dish in Malaysia where marinated stingrays are grilled in banana leaf with a special hot and spicy sauce. A very unusual fish to grill but trust me this is really good, once cooked correctly imagine tuna which have a very tender and juicy texture, it … Continue reading »
It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that … Continue reading »
Like yesterdays post for day Three we will be featuring something Korean, but dont worry it would not be as exotic as live octupus but it will be something served raw but totally cooked according to your preference, the ever delicious Korean Barbecue. Gogigui or Korean Barbecue is a term referring to the method of grilling meats … Continue reading »
