Oden is a Japanese winter soup dish which consists of several ingredients like daikon radish, boiled eggs, mixed fish cakes, different types of tofu and konnyaku served in a dashi flavoured stock. There are lot of ingredients to choose from like different fish cakes, vegetable and root crops but there are no strict rules what … 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 »
I guess I will eat any seafood that is served in front of me (except for sea urchin), I love everything about them the taste, the texture, the aroma and the variety. Combine them all together then my jaw would easily drop and my salivary glands would produce its secretion non-stop. It does not matter … Continue reading »
People with high cholesterol beware, reading this alone might worsen your condition. Let’s start by saying that this might be the most sinful dishes Philippines have to offer traditional ones will have a very high fat content compared to multiple serving of triple decker baconators, now you might wonder why? It is because of one … 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 »
Sarawak Tomato Kuay Teow is a noodle dish popular in the Malaysian state of Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce. Similar to Wat Tan Hor Fun this dish is also saucy served with an array of vegetables and meat, … Continue reading »
Several months ago I was looking for a place to eat near the Viaduct or Wharf area in Auckland, there are a lot of options but the one that interested me most is this Tapa’s Bar called Pescado. It was my first choice because we barely dine in a tapas bar and my last time was … Continue reading »
Surimi I guess most of us associates it with crab meat but in Japan surimi can be made out of any seafood that is pulverized to a thick paste and formed into various shapes. Typically it is made out of white fleshed fish like pollock or hake. Surimi literally means “ground meat” and the … Continue reading »
There are a lot of good places to eat in Auckland CBD and most of them are not the big establishments, in fact the small eateries are sometimes way much better and this is one example, a small restaurant tucked in Lorne St in the middle of Auckland CBD called Mentatz. The dishes are great … Continue reading »
One of our family favourite Thai dish, the Tom Yum. If you’re a Filipino and haven’t tried this one out I am sure you will love this one as it is nearly similar to sinigang but its spicier and its tastes cleaner and fresher due to lemon grass and galangal. The first time I saw … Continue reading »
After that Toto’s Pizza review it looks like it would be hard to appreciate other pizza parlours, the sheer excellence of their pizza is not comparable to any pizza that I tried. But let’s remove that thought, move on and give chance to others hence we are reviewing this restaurant the “La Porcetta” in Ponsonby. … Continue reading »
Pancit Luglug the very saucy version of the Pancit Palabok and Pancit Malabon, similar to both this is also a noodle dish served with an array of seafood garnish, spring onions, hard boiled eggs in thick rice noodles. Usually served on deep bowls due to its saucy nature, I am not sure though if the sauce … Continue reading »
When I first saw this pizza my eyes literally dropped to the floor, it was my ex-colleague who introduced this to me when he ordered one for lunch before. At first I had a hard time imagining how really big is a one metre pizza until it was delivered, my first reaction is that it … Continue reading »
Last October I saw this salad posted by a blogger friend Geni and the minute I saw that lovely photo and recipe I told myself this will definitely be on my to do list as it looks so good and I have to try it. Today was that day and the recipe did not let … Continue reading »
Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying. This little wonder originated in China from a dish called Jiaozi, the … Continue reading »
