Moqueca is a traditional Brazilian seafood stew which has been a part of Brazil’s cuisine for around 3 centuries. It basically a mixture of fish, tomatoes, onions, garlic, and herbs such as cilantro where it is cooked slowly and without water included. The dish originated in the Northeastern state of Brazil called Bahia then it … Continue reading »
Now let’s talk about Kiwi food, the first time I set foot here in New Zealand like any other migrant or tourist one of the first questions you will be asking is what are the best traditional Kiwi food items or recipes out there and where will I get them? To my surprise most of … Continue reading »
Dried Shrimps and Winter Melon is a simple stir fried dish that originated in the Zhejiang province of China. It is made out of winter melon stir fried with dried shrimps which is a very good combination complements each other’s flavours perfectly. Winter Melon, white gourd, winter gourd, ash gourd or what we call kundol in … Continue reading »
The first time I saw this dish in Malaysia I thought it was not a good at all but one day I run out of choices and exhausted every Malaysian dish that I liked so I tried this one, surprisingly it was so good. I know the restaurant owner so I asked him what’s the … Continue reading »
Several weeks ago a colleague of mine gave me some bitter gourd and I was so happy as these costs like gold in here, just a measly 2 pieces of this would cost you around NZ$15 for a fresh one and it goes lower to NZ$8.00 if no one buys it for a week. It … Continue reading »
Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. A traditional stew that originated in Marseille, France. The term bouillabaisse came from the Provencal Occitan words bolhir (to boil) and abaissar (to reduce heat). Traditionally it should contain at least three kinds of fish; … Continue reading »
Bopis or Bopiz in Spanish is a hot and spicy Filipino dish with Spanish origin, it consists of pork lungs, heat and fat sautéed in chillies, onions and sometimes tomatoes. Not just a popular dish but also a very popular pulutan (the Filipino version of Tapas) and can be seen in menus of bars and … Continue reading »
When we crave for crabs we usually go to Asian shops and buy some, but recently they are always out of stock even if we go early hours in the morning. I guess some Asians are faster them me and crave more than I do. Anyways I was glad that a colleague of mine introduced … Continue reading »
Bistek is a very popular Filipino dish, it is in fact considered as one of our national dishes. The name came from a Filipino slang word which was derived from the word “Beef Steak”, but this beef steak is cooked differently, meat is usually pan fried then cooked again by simmering it in a thick … Continue reading »
Laing is not the most visually appealing dish out there but trust me this is a good dish, it’s so good every Filipino gathering I attended this is one of the most sought after dishes. This dish is made out of taro leaves, coconut milk and chillies, it is very popular in the Bicol Region … Continue reading »
Thai Green Chicken Curry is a type of an Asian curry made out of chicken, vegetables, coconut milk and green curry paste. Its main characteristic is it’s colour which is uncommon for curries which we usually associate with red or orange colours, the green tint is coming from a blended herbs and spices which includes … Continue reading »
Paksiw na Isda is a type of Filipino dish where fish is poached in vinegar seasoned with fish sauce and finger chillies. The name of the dish is derived from the word “paksiw” which is a cooking method where meat or seafood is simmered in vinegar hence you will see this term not only used … Continue reading »
Want an easy and simple way of cooking your broccoli? I guess there is nothing as simple yet flavourful way of cooking it than this Chinese dish, broccoli in garlic infused sauce. It may not look as fancy as other Chinese dishes but this packs a lot of flavour and goodness, all you need is … Continue reading »
Back in the Philippines crabs are abundant and huge in size, here is the opposite and it’s hard to find large sized crabs and if you do find some they are expensive. We cook them in different ways like with vegetables and coconut cream or like relleno but sometimes we just boil them and eat … Continue reading »
Several weeks ago I was thinking of what I can do with some Shanghai vegetables I had in my fridge, usually we just blanch it and serve it with garlic infused oyster sauce but sometimes you want something different for a change. Before we had tried serving green leafy vegetables in minced pork and shiitake … Continue reading »
