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 »
Honey Walnut Prawns or Honey Walnut Shrimps is a Chinese-American dish that is made out of deep fried lightly breaded prawns with candied walnuts served in a creamy style mayonnaise sauce. Usually seen in Chinese restaurants menus as one of the most expensive seafood options due to its ingredients and the process in making candied … Continue reading »
I love discovering dishes that have close similarities to a Filipino food item, these dishes that have nearly the same ingredients but prepared in a different way. It always makes me think why it was done differently and how would that slight variation affect the taste of the final dish. In South East Asia it’s … Continue reading »
Pineapple fried rice is a Thai style fried rice made out of rice with pineapples and prawns, you might find it weird but if you had tasted Thai dishes then you would say that this would make sense as it follows the basic principle of Thai dishes which is the right balance of hot, sweet, … Continue reading »
For the fourth day of the Chinese dish week it will be something created outside of China but this dish definitely has its Chinese roots which is the case for a lot of South East Asian dishes. So for this post it will be a noodle dish called Pancit Bihon Guisado. Pancit or Pansit is … Continue reading »
This dish reminds me of family beach summers in the Philippines where it is customary to bring and cook your own food as resort restaurants tend to be expensive specially when there are a lot of you in the family dining in together. Halabos na Hipon and grilled fish are some examples of the dishes … Continue reading »
Siomai or Shumai is a traditional Chinese dumpling served in dim sum. In China there are two varieties of Siomai which are the Cantonese and Jinghan. The difference between the two varieties is that the Cantonese is made out of pork, shrimp and black mushroom covered in a thin sheet of dough while the siomai … Continue reading »
