Asian Food

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  • Giveaway: Cura Coffee Company Organic Coffee

    Steamy Kitchen: recipes and cooking
    Scott
    12 Aug 2014 | 10:12 am
    Did you know that nearly 70% of Nicaraguans live on less than $2 per day and have limited or no access to dental care? The founder of Cura Coffee, Thomas Fitzpatrick, is a San Diego dentist who started the company to help those in Nicaragua with free dental care.  This is a man with a mission! Cura Coffee sources their beans from organic, direct-trade bean farmers.  I always say that you vote with your dollar. If you’re a coffee lover, why not give Cura Coffee a try and make a difference in the lives (and smiles!) of Nicaraguans!  Since 2008, they’ve treated almost 4,500…
  • Alimasag Drowning in Sisig Laing a la Zubudagat

    Market Manila
    Marketman
    19 Aug 2014 | 4:50 am
    We tested dozens and dozens of seafood dishes before we came up with our initial menu for Zubudagat.
  • Danang Seafood Barn

    Stickyrice
    stickyrice
    13 Aug 2014 | 2:57 am
    I like Danang. Whoever is in charge down there is making a nice city. Compared to Hanoi or Saigon it's a tad sterile, lacking that street-level frenzy and coating of old-world grime. But the traffic flows uncongested for the most part. Roads are wide, lines are clean, city planning seems to have foresight. Buildings gleam, the marble statues by the Han River are polished and the river water itself is actually almost blue. Good air quality is assured by Danang's breezy seaside location. It makes a nice change. As does what is on the table. Like the local holiday-makers from Hanoi and…
  • Pork and herbed dumplings stew

    CASA Veneracion
    Connie Veneracion
    19 Aug 2014 | 11:51 am
    Say dumplings in Asia and it means steamed or fried dough with meat or sweet filling. In other parts of the world, dumplings look different, taste different and may be prepared differently too. But all share something in common — the dough. Dumplings are cooked balls of dough. The dough can be made with any […]
  • Walnut Butter Cake

    Rasa Malaysia
    Rasa Malaysia
    19 Aug 2014 | 11:40 am
    Walnut butter cake recipe with ground walnut in rich and buttery cake. If you love walnut, this is the most amazing butter cake recipe ever! The post Walnut Butter Cake appeared first on Rasa Malaysia.
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    Steamy Kitchen: recipes and cooking

  • Giveaway: Cura Coffee Company Organic Coffee

    Scott
    12 Aug 2014 | 10:12 am
    Did you know that nearly 70% of Nicaraguans live on less than $2 per day and have limited or no access to dental care? The founder of Cura Coffee, Thomas Fitzpatrick, is a San Diego dentist who started the company to help those in Nicaragua with free dental care.  This is a man with a mission! Cura Coffee sources their beans from organic, direct-trade bean farmers.  I always say that you vote with your dollar. If you’re a coffee lover, why not give Cura Coffee a try and make a difference in the lives (and smiles!) of Nicaraguans!  Since 2008, they’ve treated almost 4,500…
  • Review: iDevices Bluetooth Kitchen Thermometer

    SteamyKitchen
    12 Aug 2014 | 10:00 am
    I love this thing! No more having to wonder if my timer went off (while I’m in a different room). My phone syncs with the iDevices Kitchen Thermometer and will zap me when the food is done (just kidding – it just beeps). Or how about when the grill is outside and you’re inside the house?!   Review of the iDevices Bluetooth Kitchen Thermometer Links: iDevices Kitchen Thermometers on Amazon  iDevices homepage ©Steamy Kitchen Recipes, 2014. | Permalink | One comment
  • Giveaway: Pampered Chef Summer Surprise

    Scott
    7 Aug 2014 | 11:04 am
      I love Pampered Chef! 10 years ago, one of my best friends sold Pampered Chef products and to this day, some of my very favorite kitchen doo-dads are from PC. The quality is excellent – a lot of thought went into the design and development of each and every one of their products. Earlier, Pampered Chef sent several items for us to review and give away. The Collapsible Serving bowl is used daily in our kitchen. We use it as our giant salad bowl that we bring out to the dinner table. Because it collapses, it takes up very little room in my dishwasher and cabinets. Love it so…
  • Giveaway: South Beach Miami Food Tour

    Scott
    5 Aug 2014 | 9:35 am
    South Beach Miami Food Tour Win two tickets for the South Beach Food Tour to savor tasty treasures inside the beating heart of Miami Beach during a fun and engaging architectural, historical and walking tour of the Art Deco Historic District, with a culinary twist. Enjoy delicious tastings at hole-in-the-wall and mom & pop type of restaurants. Taste the best of Miami Beach’s global cuisine (“melting-pot”) with its predominate Latin, European, and American comfort food, uncovering the hidden hotspots for crunchy patacones, authentic empanadas, home made Cuban dishes, Refajo drink and…
  • Chinese Boiled Peanuts Recipe

    SteamyKitchen
    5 Aug 2014 | 9:33 am
    Alongside fire-roasted chestnuts, Boiled Chinese Peanuts are sold as cheap street food in China. It’s a cold-weather thing, and I know I’m posting this recipe in the dead heat of the summer, but I am missing real Chinese food….a little nostalgic for humble eats. Raw peanuts are boiled in water with cinnamon sticks, star anise, garlic cloves and a little salt. Even though there’s no sugar in the mix, you’ll get a molasses-like sweetness just from boiling the peanuts (even if you add NO spices!) Star Anise and cinnamon will add complex flavors, liquorice-like…
 
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    Market Manila

  • Alimasag Drowning in Sisig Laing a la Zubudagat

    Marketman
    19 Aug 2014 | 4:50 am
    We tested dozens and dozens of seafood dishes before we came up with our initial menu for Zubudagat.
  • Kalderetang Kambing (Goat Stew) a la Marketman

    Marketman
    16 Aug 2014 | 6:28 pm
    Without a doubt, the best Kalderetang Kambing I have ever cooked or tasted.
  • E. Murio Private Sale

    Marketman
    12 Aug 2014 | 3:36 pm
    Mrs. MM and I are fond of E. Murio furniture and other pieces -- beautifully designed and crafted, locally manufactured, and reasonably priced when you get them on sale.
  • The Ironman 2014 Finisher “Medal”

    Marketman
    12 Aug 2014 | 1:01 am
    Imagine the energy expended over five grueling hours of swimming, biking and running, the exhilaration of finally crossing the finish line, and the chest swelling with pride when this medal was hung on your neck. That is what every finisher at the Ironman 2014 Race in Cebu experienced. I didn't want to say anything... but this is what the medal looks like. :)
  • Jeepney’s Choriburger Triumphs in a NY Burger Competition!

    Marketman
    11 Aug 2014 | 3:07 am
    Bravo to the folks at Jeepney!
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    Stickyrice

  • Danang Seafood Barn

    stickyrice
    13 Aug 2014 | 2:57 am
    I like Danang. Whoever is in charge down there is making a nice city. Compared to Hanoi or Saigon it's a tad sterile, lacking that street-level frenzy and coating of old-world grime. But the traffic flows uncongested for the most part. Roads are wide, lines are clean, city planning seems to have foresight. Buildings gleam, the marble statues by the Han River are polished and the river water itself is actually almost blue. Good air quality is assured by Danang's breezy seaside location. It makes a nice change. As does what is on the table. Like the local holiday-makers from Hanoi and…
  • Seoul Dining 3: Kalguksu Noodles

    stickyrice
    29 Jun 2014 | 9:41 am
    On our travels, we can meekly sit down at an uncrowded table and eat mediocre food. In fact, to us it might register as good food. How would we know? One principle that we espouse on our street food tours of Hanoi - when navigating unfamiliar food terrain on one's own, seek out places where the locals are shoulder to shoulder - served us well during our week in Seoul earlier this year. We've become quite adept at observing the prevailing culture around a busy eatery, mimicking local behaviour and confidently smiling our way into a queue or onto a bench. The "I'll have what…
  • Hue Egg Breakfast

    stickyrice
    16 Jun 2014 | 2:37 am
    When I came to Vietnam, I overcame my aversion to breakfast. These days there would be a dietary intolerance or a term to describe the kind of antipathy I felt when I was younger. All those tedious mornings as a child, dwelling over milk, cereal and toast followed by the teenage rebellion of bypassing breakfast for more shut-eye meant that - except for special weekend brunches of cooked morning fare - I was rarely eating anything substantial before noon. Today I leap out of bed to noodles and rice in renditions too numerous to name. Taken street-side, the siblings and parents of my younger…
  • Seoul Dining 2: Mung Bean Cake

    stickyrice
    3 Jun 2014 | 2:39 am
    At one convergence of halls at Seoul's Kwang Jang Market, there is jostling over mung beans. Not the raw ingredient but an enormous crisp pancake made of them. Called 'bindaetteok' or 'nokdujeon', it is reminiscent of Japan's 'okonomiyaki' in terms of size and capacity to satisfy, though is less rich and heavy. This market, on a busy intersection in Seoul's Jongno district, houses a dozen or so stalls specialising in this snack and that's what all the jostling is about - deciding on one's vendor, identifying seated customers about to take their last…
  • Seoul Dining

    stickyrice
    29 May 2014 | 12:57 am
    Twenty-two years ago, while living in Sapporo, Japan, I nearly made it to Seoul. There was a week where it looked as if a visa run was necessary but in the end the trip never eventuated. In the ensuing years, I've barely given the place a thought. That's not entirely true; I thought about it twice - once, just before I started blogging here, my old mate in Saigon mentioned another blog, the now defunct Fat Man Seoul. The other time, more recently, was when I was reading Barbara Demick's depressing re-telling of the lives of North Koreans in 'Nothing to Envy', many of whom…
 
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    CASA Veneracion

  • Pork and herbed dumplings stew

    Connie Veneracion
    19 Aug 2014 | 11:51 am
    Say dumplings in Asia and it means steamed or fried dough with meat or sweet filling. In other parts of the world, dumplings look different, taste different and may be prepared differently too. But all share something in common — the dough. Dumplings are cooked balls of dough. The dough can be made with any […]
  • Drink to live longer?

    Connie Veneracion
    19 Aug 2014 | 8:14 am
    Reading health news is tricky. Although most quote from “research studies”, no one really knows if the research is funded by an interested party and, hence, the results are predictable or, worse, pre-determined. But there are legitimate studies with such surprising results that they seem to have been manipulated from start to finish. Where this […]
  • Crispy fried skewered pork

    Connie Veneracion
    18 Aug 2014 | 4:12 am
    During their first two years in college, Sam (who wasn’t a vegetarian yet at the time) and Alex often raved about fried “isaw” (intestines) sold by ambulant vendors near the school. The pig’s large intestine is cut into thick rings, cleaned, boiled, skewered, dredged in flour or bread crumbs then deep fried. Delicious, they said, […]
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    Rasa Malaysia

  • Walnut Butter Cake

    Rasa Malaysia
    19 Aug 2014 | 11:40 am
    Walnut butter cake recipe with ground walnut in rich and buttery cake. If you love walnut, this is the most amazing butter cake recipe ever! The post Walnut Butter Cake appeared first on Rasa Malaysia.
  • Oreo Stuffed Chocolate Chip Cookies

    Rasa Malaysia
    17 Aug 2014 | 3:16 pm
    Easy Oreo-stuffed chocolate chip cookies recipe. Sweet crunchy cookies with creamy Oreo inside, a great treat for kids and adults! The post Oreo Stuffed Chocolate Chip Cookies appeared first on Rasa Malaysia.
  • Garlic Bok Choy

    Rasa Malaysia
    15 Aug 2014 | 12:37 pm
    Garlic Boy Choy that takes only 10 minutes to make from prep to dinner table. Easy and healthy vegetable recipe that calls for only 3 simple ingredients. The post Garlic Bok Choy appeared first on Rasa Malaysia.
  • Wüsthof Hollow Edge Chai Dao Knife Giveaway

    Rasa Malaysia
    15 Aug 2014 | 11:04 am
    MSRP: US$119.95. US only. Enter to win today! The post Wüsthof Hollow Edge Chai Dao Knife Giveaway appeared first on Rasa Malaysia.
  • Japanese Fried Chicken

    Rasa Malaysia
    14 Aug 2014 | 2:52 pm
    Crispy, juicy, and crazy delicious Japanese fried chicken recipe. Serve the Japanese fried chicken with miso mayonnaise dip for the best restaurant flavors! The post Japanese Fried Chicken appeared first on Rasa Malaysia.
 
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    EatingAsia

  • India is Snacklandia

    Robyn Eckhardt
    10 Aug 2014 | 9:49 pm
    Murukku underway in Tamil Nadu     Some places do snacks really well. Thailand is one, Sumatra another. And then there is India, a country in a Snack Class all its own. In Tamil Nadu we found the snacks so copious, so varied, so readily available that we could have foregone proper meals and subsisted on snacks alone for days.     For me, food is "snack" if it's portable and can be eaten with one hand. My ideal snack is also liquor friendly; extra points if it's crispy. Unsauced samosa and vadai, bhajii and bonda qualify as snacks. So do…
  • Where to Eat, Caffeinate and Stay in George Town, Penang: An Opinionated List

    Robyn Eckhardt
    30 Jul 2014 | 3:51 am
              My experience of George Town is somewhat unique; I've been fortunate to know the city as a tourist, a food/travel writer on assignment and now, as a resident. I know what I like as someone who lives right in the heart of the city right now. But I also remember what struck me as an observer keen on finding a story, and what I wanted from and liked best about the city as a traveler without a mission.     Every week I receive emails asking for recommendations -- for restaurants and hawker stalls,…
  • A Helva to Beat All, in Diyarbakir

    Robyn Eckhardt
    25 Jul 2014 | 3:40 am
        I didn't eat helva until I was in graduate school. Dave and I lived in Boston's south end around the corner from a tiny Lebabanese restaurant, where at the end of every meal (chunks of ice-cold cucumber napped with minty thick yogurt got us through a long hot summer) diners were presented with a thin slice of helva. Its airy-foamy texture and nutty flavor reminded me of the innards of a Butterfinger bar. I liked it, but not enough to pursue helva elsewhere.     A decade later we were in Istanbul, where helva is everywhere. At first I didn't…
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    About.com Chinese Food: What's Hot Now

  • Sichuan Shrimp With Chili Sauce

    chinesefood.guide@about.com
    19 Aug 2014 | 4:05 am
    Sichuan Shrimp with chili sauce - hot peppers add spice to this shrimp and asparagus stir-fry.
  • Red Cooked Beef

    chinesefood.guide@about.com
    19 Aug 2014 | 4:05 am
    Red cooked beef - Beef and vegetables are gently simmered in a combination of spice and seasonings. The perfect dish for a cold winters day
  • Governors Chicken

    chinesefood.guide@about.com
    19 Aug 2014 | 4:05 am
    A recipe for Governors Chicken, a popular Hunan dish, from the Chinese Cuisine recipe file
  • Noodles With Meat Sauce

    chinesefood.guide@about.com
    19 Aug 2014 | 4:05 am
    Noodles with meat sauce - ground beef or pork and noodles are cooked in a savory sauce in this robust dish from Northern China.
  • How to Prepare Stir-Fried Egg Foo Yung

    chinesefood.guide@about.com
    19 Aug 2014 | 4:05 am
    Egg Foo Yung - Whether you spell it egg foo yung or egg fu yung, the Chinese-American version of an omelette tastes delicious. Includes a sauce recipe.
 
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    ZenKimchi

  • FREE 3-day Tour to Andong (Aug. 26-28)

    ZenKimchi
    17 Aug 2014 | 10:44 pm
    UPDATE: We have had overwhelming response and have more than enough guests. Thank you so much. Keep checking ZenKimchi for opportunities like this in the future. Andong is considered the center of classical Korean culture. I personally consider it one of my favorite cities in Korea. The food is distinctly different. The vibe is quite mellow and peaceful. Hahoe Village is where I go to recharge my batteries. The general itinerary includes the following: Visiting Dosan Confucian Academy Traditional music performance Andong cuisine (Stylized Ceremonial Meal, Salted Mackerel, Andong Hanu Beef)…
  • Grilled Intestines in Gangnam–Yeontabal

    ZenKimchi
    12 Aug 2014 | 7:45 pm
    Location: Gangnam, Sinsa, Jongno Cuisine: Korean BBQ Reservations: Recommended Suggested Items: Hanu ribeye Other Amenities: English menu, Valet parking Phone: Check map Location  * Please help complete this review by adding information in the comments
  • Myongwolgwan 명월관

    ZenKimchi
    12 Aug 2014 | 1:24 am
    Location: Sheraton Walkerhill Cuisine: Korean, Fine Dining Reservations: Recommended Suggested Items: Beef Galbi, Yukhwe Other Amenities: English spoken, Valet parking Phone: 02-450-4595 Location    * Please help complete this review by adding information in the comments
  • PIERRE GAGNAIRE à Séoul

    ZenKimchi
    12 Aug 2014 | 12:57 am
    Location: City Hall, Lotte Hotel Cuisine: French, Korean, Fine Dining Reservations: Recommended Suggested Items: ANYTHING Other Amenities: English, French spoken, Valet parking Phone: 02-317-7181 Location  * Please help complete this review by adding information in the comments
  • NEW TOUR: Simon Lee’s Korean War Tour

    ZenKimchi
    5 Aug 2014 | 11:10 pm
    We are happy to announce our latest tour. Here’s a description. Unique Way to Experience History They call it “The Forgotten War,” but its echoes are very much present in modern day South Korea. Military enthusiast and former Korean Air Force pilot Simon Lee shared riveting tales of a brutal war that ripped a country apart, including accounts from his own family. Walk through the Korean War Memorial and see true artifacts that bring this era to life. At the end of the tour, everyone enjoys a lunch of Budae Jjigae, an American-influenced stew that was borne from this era.   Tour…
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    Austin Bush Photography

  • Nyaungshwe’s morning market

    admin
    18 Aug 2014 | 6:08 pm
    Several communities in the Inle Lake region play host to a revolving market. Once every five days, a particular town’s market will swell to several times its normal size, practically bursting with vendors, shoppers and exotic (and not so exotic) produce. Some of these markets are found at remote locations only generally accessible by foot or boat, while others take place in already established markets in bustling market towns. Nyaungshwe, the town Myanmar’s Shan State that essentially functions as the gateway to Inle Lake, is an example of the latter. It has an already large,…
  • Dao Kanong Lamphun/ร้านดาวคนองลำพูน

    admin
    14 Aug 2014 | 2:35 am
    Few people seem to make it to Lamphun, which is a pity. The city is located 30km south of Chiang Mai, but getting there is part of the fun, particularly if you go via the old highway, which is edged by towering rubber trees: and which passes through small towns. And Lamphun itself, although small, is charming: hardly a surprising setting for an equally charming, longstanding restaurant serving northern Thai food. Dao Kanong has been around for 40 years now, a history that’s evident in the restaurant’s somewhat institutional and bare dining room. The food isn’t as rustic as…
  • Worth eating in (and around) Lisbon

    admin
    1 Aug 2014 | 2:10 am
    Portuguese food is relatively little known, and the reputation it does have tends to involve words like “stodgy” or “meat and potatoes”. But after two visits to the country, I’ve found that eating in Portugal is a lot like eating in Thailand: unpretentious, garlicky, messy, cheap, boozy, full flavoured and fun. True, meat and potatoes pop up a lot, and the cuisine isn’t as varied or spicy as that of Thailand — or as diverse or sophisticated as that of Spain, to which it’s often compared — but Portuguese food is just plain good; not a…
  • Laap Kao Cham Chaa/ลาบเก๊าฉำฉา

    admin
    24 Jul 2014 | 10:47 pm
    Northern Thai food can be frustratingly elusive. Even in Chiang Mai, the region’s largest city and cultural and culinary capital, there aren’t many places serving local dishes. And the restaurants that do exist tend to sell similar repertoires of meaty dishes for a predominately male clientele, or are targeted at tourists (of all genders) and tend to lack real northern flavours and ingredients. Truth is, if you’re in Chiang Mai and want to try good local food, the best option is to make a local friend and try to score a home-cooked meal, or to buy take-away food from one of…
  • Jin Sot/จิ้นสด

    admin
    27 May 2014 | 3:08 am
    Phrae, a little-visited town in northern Thailand, is probably the region’s most famous place for laap and other meaty, northern Thai-style dishes. Yet the glowing rep has meant that many of the town’s cooks have opened shop elsewhere in northern Thailand, and today most restaurants with the name Laap Phrae are found far outside the tiny town’s city limits. Yet one guy who chose to stay in his hometown is Wiwat Kanka, the chef/owner at Jin Sot: Jin Sot is northern Thai for fresh meat, an apt name for this open-air restaurant that serves an entire repertoire of northern…
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    Lily's Wai Sek Hong

  • Japanese Style Spinach

    24 Jul 2014 | 2:23 pm
    This Japanese specialty is know as O-hitashi and is a simple to prepare side dish for chicken or fish, such as salmon or tuna. What i made might not be called O-histashi as i have changed the dressing to my taste. Well, whatever, not only is this recipe simple to prepare, it only needed everyday ingredients, plus water and two very simple, quick cooking techniques - blanching and dry-toasting.  Some easy plating tricks, will at the end, result to something that is visually quite stunning, delicious and healthy too. For recipe and how to click HERE
  • Puff Pastry Topping Pork Floss Roll

    25 Jun 2014 | 11:15 am
    I have tried so many sweet bread recipes for rolls and buns and non has failed. When i want to make sweet bread but am lazy to look for the complicated recipes, meaning recipes using different methods..............Continue to read and for the new recipe click HERE
  • Mothers Day Butterfly Cake

    11 May 2014 | 9:09 am
    HAPPY MOTHER'S DAYThe ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, King Arthur Flour Blog.  It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor............To read further and for recipe click HERE
  • St Patrick's Day Corned Beef Dinner

    17 Mar 2014 | 11:15 am
    Happy St Patrick's Day to all who is celebrating.  We celebrated with our friends who is of irish decent with a corned beef, potatoes and cabbage dinner.  How else?  this is how this chinese lady celebrate any festival or events, no fuss no muss, just eat.  This chinese lady nearly did not get dinner ready in time,  i had misread the cooking instructions on the bag of corned beef,  i saw 1 hour and did not read the rest, so, i thought i just cook the slab of corned beef one and a half hour before dinner.  But, before i started cooking, i re-read and oh my,…
  • Tofu Fah II/Douhua 豆花

    11 Mar 2014 | 11:23 am
    If you are asian you should be familiar with soya bean products.  Products made from soya beans are a staple or a must have in any asian pantry.  Recipes using these products are limitless.  I don't think i need to introduce these products and i am sure all you readers already know what they are.   I am a soya bean fan and my brothers have mentioned that i will and can survive if i am to be put in tofu land.  Soybeans are considered to be a source of complete protein.  A complete protein is one that contains significant amounts of all the essential amino…
 
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    Japanese Snack Reviews

  • Leibniz Pick Up Choco & Caramel

    13 Aug 2014 | 3:41 pm
    Today's item comes to you (and me) courtesy of Candy German, who included it in a sample box that they sent me (that's my way of saying I got this from them for free). Recently, I made a British comfort food called a "jam roly poly". I chose this because I encouraged my husband to buy some low sugar jam in a moment of early cognitive failure. You see, I'd forgotten that he likes everything
  • Tyrant Habanero Black Curry (product information)

    7 Aug 2014 | 5:11 pm
    History has seen its fair share of tyrants - Caligula, Stalin, Pol Pot, and, of course, everybody's low-hanging fruit in the game of "name that maniac", Hitler. A lesser-known tyrant is, of course, Tyrant Habanero. It doesn't commit genocide, but rather attempts to slaughter your taste buds with insanely hot, salty snack treats. Of course, what it does to your mouth is nothing to compared to
  • Glico Cafe Au Lait Collon

    30 Jul 2014 | 2:04 pm
    My brain works super fast. In fact, it makes lightning leaps over stepping stones that often see me starting in one place and ending up in a completely different one such that I can greatly confuse my husband with my leaps from one topic to another. This cafe au lait collon set off just such a sequence of thoughts. I will ask you to bear with me as I insanely hopscotch from point to point.
  • KitKat "Starter Kit" (promotional information)

    27 Jul 2014 | 7:22 pm
    Nestle Japan started a KitKat cafe some time ago at which you can get your chocolate and wafer fix. They're looking to expand the menu with a little help from their friends. It would actually be more accurate to say they're hoping to do it with help from their customers who run restaurants or cafes. The whole baked KitKat business is one that they're investing more in as time goes by and they
  • A-sha Prince Katsu Snack Noodles

    23 Jul 2014 | 11:36 am
    A long time ago, in an island nation not too terribly far away by galactic standards, I sampled a ramen snack. That snack tasted a lot like regular ramen, only without all of the messy watery part and the need to actually cook. One of the things which I actually am not a fan of is noodles in watery broth and I only had a noodle dish in a restaurant in Japan once, and that wasn't even Japanese
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    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • How to Bake Crispy Egg Rolls That Taste Almost As Good As Fried

    26 Jul 2014 | 11:48 pm
    A while back, I got an email from one of my readers asking if she could bake egg rolls. She feared deep-frying anything after an oil splatter incident, she explained. Understandable. I suggested a deep-fryer with a lid. That idea was nixed too. But, deep-frying egg rolls is far superior to baking them. The only time I've baked egg rolls is if I'm re-heating fried ones. Obviously, you
  • Cha Gio Cua Be (Vietnamese Crab Egg Rolls)

    26 Jul 2014 | 11:39 pm
    Cha Gio Cua Be (Vietnamese Crab Egg Rolls). So decadent! I remember the summer I spent a month in Hanoi, I repeatedly visited Bun Cha Dac Kim at #1 Hang Manh for Bun Cha Hanoi (Vietnamese Hanoi-Style Rice Vermicelli Noodles with Grilled Pork Patties. As the reputedly best in town, sure the bun cha was good, but it was really the crab egg rolls that had me coming back again and again. An
  • Ha Noi Avenue - Westminster (Little Saigon)

    26 Jul 2014 | 11:37 pm
    In December 2011, LT, a commenter on my Golden Deli - San Gabriel post suggested I try Ha Noi Avenue for Nem Ran Cua Be (Vietnamese Crab Egg Rolls), made Hanoi-style in a big square and then cut into quarters to be eaten. Now, that's the kind of recommendation I can get behind! Although, I have to mention that I've eaten crab egg rolls at multiple places in Hanoi, including at the reputedly
  • Hawaiian Spicy Tuna Poke

    25 Jul 2014 | 11:58 pm
    I wanted to stick to a pretty typical Hawaiian poke for the sashimi-grade tuna that I picked up from Yama Seafood - San Gabriel. So it was the usual seasonings of soy sauce and sesame oil, with the addition of chili sambal and Sriracha to kick it up a notch. I looove spicy tuna, and while cheaper cuts are often used in the rolls, I can't stress enough that you should really splurge on
  • Yama Seafood L.A. - San Gabriel

    24 Jul 2014 | 11:39 pm
    I don't know how many times I've driven past Yama Seafood L.A. on Las Tunas Drive in San Gabriel and not really noticed this rather non-descript Japanese grocery store. Until March 2008 (I know, going a ways back for this one). How could I have missed the large "Sushi Takeout" and "Sushi" and "Sashimi" signs? Sometimes, I'm not in the mood for a whole sit-down sushi restaurant experience.
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    Hong Kong Food Blog

  • Universal Seafood Dinner

    Anna
    10 Aug 2014 | 6:35 am
    This 8-course seafood dinner is very attractive in terms of food and price. Only HK$288 (US$36.9) per person.  It's very delicate, well present and of course very yummy.  Now let see how universal it is.Chilled South Africa Abalone Cantonese believe the best way to eat abalone is to eat it as a whole.  6-head is kind of size reference.  I think it means 6 abalones per catty.  Rarely people eat it chilled, but this one is very well done, al dente and delicious.Italian Balsamic JellyfishJellyfish served with black fungi and cucumber, good combination.  Very…
  • Economic Seafood Set

    Anna
    14 Jun 2014 | 12:02 am
    Hong Kong people love seafood.  As a local Hong Kong Cantonese, I'm no exception.  You may think that seafood is expensive.  Well!  In a way it is.  But if you know Hong Kong well enough, you may be able to eat good quality seafood at reasonable prices.Forget about Li Yue Mun, Aberdeen...forget about 5-star restaurants...those are places you pay a lot of money.  In fact there are many mid to small size restaurants within the city of Hong Kong where you pay much less money for fresh seafood.The Economic Seafood Set that I have today is only HK$388 for two.
  • Sichuan Hot Pot Set for 2

    Anna
    22 May 2014 | 7:38 am
    Hot Pot meal is good for people who enjoy spending time around the dining table. It is relaxing and fun, however keeps you busy though in doing the cooking yourself.Over the Easter holidays, I found a Sichuan restaurant with attractive holiday lunch sets.  So after the set lunch, we went to try out the hot pot set.  It was equally good.The booth we had was very spacious and comfortable for two.  There was no real fire.  The hot pot was set on an electric stove.  We were offered a small side table to ensure that our main dining table won't be too messy.As for soup…
  • Classic Hong Kong Cantonese Noodle Snacks

    Anna
    12 May 2014 | 6:31 am
    If you've been in Hong Kong long enough, you may have come across many local Cantonese saying 'let's go do a bowl of wanton noodle'.  In fact, noodle is a very important part of Hong Kong Cantonese cuisine.  You can eat it as an afternoon treat or as a casual light meal.There are many combinations.  Tonight I've opt for a Beef Tendon noodle.  This is quite a bit of a rare choice.  Why?  Chinese believe in 'eat something similar for the best of human benefit'.  Let me make it easier to understand.  If you want to eat something to benefit your brain, eat…
  • Holiday Solo Dim Sum

    Anna
    30 Apr 2014 | 12:20 am
    Today (21/4) is the last day of Easter Holidays.  My family went on a belated Ching Ming grave sweeping, leaving me home alone, because I was suffering from leg pain. Since I couldn't walk much, eating have been the main theme of my holiday activities. Eat well to cheer up a sick person.  Even I'm alone, I still go on a slightly luxury solo dim sum lunch to wrap up my Easter Holidays.Sportful Garden Restaurant is quite a high-end restaurant nearby my home. The food there is not bad at all, but every time they had something to upset me.Today I ordered four of their signature…
 
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    Viet World Kitchen

  • Quick Green Mango Pickle Recipe

    Andrea Nguyen
    19 Aug 2014 | 6:56 am
    Last Saturday, after teaching all day, I was dead tired but I was bent on making this Indian mango pickle. I’d purchased the two green (unripe) mangoes at an Asian market on Thursday and feared them ripening sooner than later. Mango can ripen quickly and you can’t really tell by the green skin and hard texture. Something is happening inside. I had to do something with them, lest I waste the relatively rare specimens. Unless you’re in tropical Asia or other mango-laden area where there maybe a nearby mango tree or mango vendor, rock hard, green mangoes are hard to find. In the U.S., we…
  • Kashmiri Lamb with Chile Sauce Recipe

    Andrea Nguyen
    14 Aug 2014 | 2:34 pm
    I can’t count how many times I’ve told people that they shouldn’t try to prepare a new dish when guests are coming over. I like to do as I say but last week, I didn’t follow my own advice. I’d invited chef David Kinch over for dinner. Manresa, his two-Michelin star restaurant, suffered an awful fire recently and during the rebuilding phase, his evenings are more free. That won’t last long because he’s targeting to reopen in late fall. David has come over several times and we’ve tinkered in the kitchen. The menu has usually been something I’m well-practiced in, like homemade…
  • How I Wrote an Entire Book on Banh Mi @Chow

    Andrea Nguyen
    12 Aug 2014 | 2:56 pm
    Are you familiar with CHOW.com? It’s a website about food, eating and cooking. Over the years, it has created a robust community of “Chowhounders” — passionate, smart cooks and eaters. (Hey, that describes VWK!) Chowhounders have cooked with my books, dissecting, reflecting, commenting on their experiences. I’ve long lurked on the sidelines and occasionally slipped to make a quick and polite response. CHOW’s policy was no shilling, no self-promotion. That was totally understandable but it also put up a fence for authors like me who like to engage with cooks and readers. Last week,…
  • VWK Leftovers: Banh Mi Bites, Tofu McNuggets, WokMon Wok Hei

    Andrea Nguyen
    7 Aug 2014 | 3:31 pm
    Lots is going in these days with banh mi book-related activities, cooking classes, and a bathroom remodel. As much as I tried to schedule and pace things in a rational matter, things have been a bit hectic but thrilling nevertheless. The press for The Banh Mi Handbook has been fabulous as well as unexpected. For example, The Week featured the book in its August 1 issue. I never thought my work would be in a current events publication, not to mention an issue with Vladimir Putin, Rand Paul, and Jay Leno on the cover. Thank you Emily Thelin for the headline: Vietnam's Gift to the Global Lunch…
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    Appetite for China

  • Mango Pudding

    Diana Kuan
    24 Jul 2014 | 2:11 pm
    Cold food. That's pretty much all that has been on my mind this past week. While July is a great time of the year in the Northeast for buying and eating fresh fruit, trying to turn those fruits into any sort of baked goods is another story. Really, just the mere thought of turning on the stove or oven makes me break out into a sweat.(Like many New Yorkers, I don't have central AC and my one wonky unit is only able to cool down the apartment after sundown, i.e. after 8:30pm.) So for my meals lately, I've had to been creative with cooking things that don't actually involve cooking, if you…
  • Kung Pao Sweet Potatoes

    Diana Kuan
    6 Jun 2014 | 9:46 pm
    Hi again!I know, I know. It's been a while since I've posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.Also, this winter sure was long, wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less than inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that…
  • Tangra Spring! Chinese-Indian Pop-Up Dinner Returns May 22nd

    Diana Kuan
    13 May 2014 | 7:29 pm
    If you've been following this blog for a while you may have heard about Tangra, the seasonal Indian-Chinese supper club I formed with Chitra Agrawal of The ABCDs of Cooking. Well, after a long winter, we're finally doing a spring dinner on Thursday, May 22nd.Tangra was started last summer as a celebration of Indian-Chinese cooking. The names comes from a neighborhood in Calcutta where a Indian-Chinese hybrid cuisine first originated, but for this seasonal dinner series we've pulled out all the creative punches to create a spectacular, unique multi-course menu using…
  • On Food & Wine!

    Diana Kuan
    9 Apr 2014 | 6:50 pm
    Thanks so much to Food & Wine for featuring Appetite for China today as their Blog of the Week and also for giving a shout out to Plate & Pencil! I had fun discussing various things close to my heart, including Chinese food around the world, dumplings, and of course, interesting cheese discoveries. Head over to Food & Wine for the full interview!
  • Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

    Diana Kuan
    13 Mar 2014 | 4:19 pm
    I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of…
 
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    About.com Japanese Food: What's Hot Now

  • Japanese Sauteed Pork Curry with Rice with...

    japanesefood.guide@about.com
    19 Aug 2014 | 4:12 am
    A recipe to make pork curry with rice.
  • Hiyashi Chuka

    japanesefood.guide@about.com
    19 Aug 2014 | 4:12 am
    A recipe to make hiyachi chuka, cold noodles served with lots of toppings, like thin omelette strips, boiled chicken, cucumber, and boiled bean sprouts.
  • Noodle Dipping Sauce

    japanesefood.guide@about.com
    19 Aug 2014 | 4:12 am
    A recipe to make Japanese noodle dipping sauce.
  • Kakiage

    japanesefood.guide@about.com
    19 Aug 2014 | 4:12 am
    A recipe for kakiage mixed tempura.
  • Inarizushi

    japanesefood.guide@about.com
    19 Aug 2014 | 4:12 am
    Inarizushi is named for Inari, the Shinto god. It is a common type of sushi and is also known as brown bag sushi because of its fried tofu pouch.
 
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    About.com Korean Food: What's Hot Now

  • Korean Marinaded Sliced Beef Barbecue (Bulgogi)

    koreanfood.guide@about.com
    19 Aug 2014 | 4:12 am
    One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill.
  • Classic Spicy Sweet Korean Rice Wrap Sauce...

    koreanfood.guide@about.com
    19 Aug 2014 | 4:12 am
    Ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in red or green lettuce leaves.
  • Korean Pickled Garlic (Manul Changachi) Recipe

    koreanfood.guide@about.com
    19 Aug 2014 | 4:12 am
    Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it can get addictive. I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.
  • How to Make Marinated Spicy Korean Pork

    koreanfood.guide@about.com
    19 Aug 2014 | 4:12 am
    Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and either grilled or pan-fried. It's very popular cooked with other vegetables like onions and peppers or wrapped with rice in lettuce wraps.
  • How to Make a Simple Korean Soy Honey Glaze

    koreanfood.guide@about.com
    19 Aug 2014 | 4:12 am
    Korean soy honey glaze for broiled fish, grilled poultry, and sautéed vegetables. Wonderful on the Korean table but also good for adding a bit of Asian flavor to any meal.
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    About.com Korean Food: Most Popular Articles

  • Korean Drama Recommendation: Dae Jang Geum...

    19 Aug 2014 | 5:33 am
    Recommendation of Korean Drama Dae Jang Geum, also called Jewel in the Palace.
  • Korean Soy Braised Beef and Peppers (Changjorim...

    19 Aug 2014 | 5:33 am
    This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.
  • How to Make a Savory Korean Scallion Pancake...

    19 Aug 2014 | 5:33 am
    Want to learn how to make scallion pancakes? This Korean scallion pancake recipe (pa jeon, pa jun) is easy to make and is always a big crowd-pleaser.
  • How to Make Kimchi Using Sriracha

    19 Aug 2014 | 5:33 am
    This is a great idea adapted from the Sriracha cookbook. By using the chili from the Sriracha, you omit some work from the traditional baechu kimchi.
  • How to Make Stir Fried Korean Noodles

    19 Aug 2014 | 5:33 am
    Japchae (or chapchae) is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.
 
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    KeropokMan: Singapura Makan

  • Pickat SG - Social Food Recommendation App

    Keropok Man
    29 Jul 2014 | 2:23 am
    I am always asked questions about what to eat, where are the deals, how's the food, etc...I don't have the answer all the time. I have a few apps on my mobile phone that I ask various people to go download and use it. Some apps just don't survive because food places open and close so quickly. Those who keep updating their apps and offerings will survive.Of the various apps, SK Planet's PickatSG is quite unique. It certainly has evolved quite a bit since I first downloaded it. Here's a quick review for the Pickat SG app. It has evolved from the original Korean version and it's proving itself…
  • The Oyster Festival @ Greenwood Fish Market and Bistro

    Keropok Man
    9 Jul 2014 | 8:03 am
    Are you an oyster lover?If you are, you probably have heard of Greenwood Fish Market. It's where you can get the freshest and most variety of oysters and at almost wholesale prices. It's not too late to find out if you don't know about this place. This has been the secret hide out for those who live along Bukit Timah and Dunearn Roads.From 23 June to 27 July 2014, they are having their Oyster Festival. This is their third year organising it and the season is just right because the seas are still cold in the northern hemisphere. Cold water is where you can harvest good oysters. At the same…
  • Café Fest @ The Waterfront Promenade, 6 - 7 September 2014. (Win a pair of Cafe Fest pass too!)

    Keropok Man
    26 Jun 2014 | 8:30 am
    If you are a café hopper and always wished the cafés were all located nearer so that you can save on traveling time.  On 6 and 7 September 2014, you will be able to cafe hop 12 homegrown cafes at the same venue! For these 2 days, you don't need to travel from East to West of Singapore to drink all the caffeine you need!Before I go on and on.. here's the pictorial summary of the whole event, courtesy of the organisers.If you are wondering and want to know what cafes will be there, here's some of it: OZ Specialty Cafe, Jimmy Monkey, I am, Maison Ikkoku, Cake Love, and Toby’s Estate to…
  • 30 cents delicacies for 81 guests at new The Clifford Pier, The Fullerton Bay Hotel.

    Keropok Man
    23 May 2014 | 12:34 am
    This would be rather interesting to some of you who might be working or happen to be at The Fullerton Bay Hotel area on 3 June 2014 (Tuesday).The Clifford Pier, a restaurant that just recently opened at The Fullerton Bay Hotel will be offering a selection of Singaporean delicacies at 30 cents each to the first 81 guests who dine in from 11.30 am to 2.30 pm. (Photo courtesy of The Clifford Pier)It's the 81st anniversary of the Clifford Pier and the restaurant is located at where their pier is. Looking at the photo above, it's totally different from what it used to be in the 1930s! Maybe some…
  • Save $ by using 'Buy One Get One Free' coupons with The Entertainer.

    Keropok Man
    21 May 2014 | 11:48 pm
    It's a big yellow smiley! What's that? That is the logo for The Entertainer app.(I wonder why they choose that as the icon, but it's probably because it will bring a smile to your face too.)This post is here because it's an offer that The Entertainer has offered to Keropokman.com readers. I use it myself, so I think for the majority of readers in Singapore, it's worth considering. You can try it out for $19 (they just reduced it to $15) and see if it's good for you. Details right at the end.The Entertainer was founded in Dubai in 2001 and you probably know them for their Buy One Get One Free…
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    Ramen Adventures

  • 张妈妈特色川味馆 (Zhang Ma Ma in Beijing, China)

    Brian
    18 Aug 2014 | 7:00 am
    I usually take a big overseas trip in July. This time was to Africa. A direct flight from Kenya back to Tokyo was in the cards, until I read that travelers can get a free 72 hour transit visa in China. The perfect chance to crush a couple bowls of spicy tantanmen in the capital!I donned my official World Cup 2014 Japan team jersey and set out on a rented bike for a tantanmen . . . sorry . . . dandanmian adventure!Beijing is amazing by bicycle. The main roads all have dedicated bicycle lanes (though the black government Audis may butt in during heavy traffic). Jutting out like…
  • 治ちゃん (Haruchan in Mishima, Shizuoka)

    Brian
    14 Aug 2014 | 7:00 pm
    My company put us up in Mishima, a small city that acts as a transport hub for the tourist mecca of the Izu Peninsula. I wandered around for a bit, but there wasn't much to see in terms of noodles.Then I found Bird Bar. Occupying a corner wedge near the south side of the station, this little standing bar was packed with attractive young guys and girls, all who were stopping for a quick drink before starting work. Work at 10pm? Let your imagination run wild.One stylish lady on her way to a job at a hostess club recommended Haruchan for a 500 yen bowl of tonkotsu ramen.Yes ma'am!Sure, this…
  • 横浜家 (Yokohamaya in ???)

    Brian
    11 Aug 2014 | 7:00 am
    Some big chain. Maybe it is near a station. We were driving, so I can't be sure. Feel free to do your own research on this one. Searching for 横浜家 on the net brings up a million results, as 横浜家 just means Yokohama Shop.Can you tell which direction this review is going?At least I learned a new Japanese phrase. 盛り放題, morihodai, ice cream means you can stack as much on your cone as you want. I should have stuck with the ice cream.Whoever gets suckered into being the shop master for the day gets their photo put up on the board in the front. Would a different portrait…
  • 支那そばや (Shinasobaya at the Yokohama Raumen Museum)

    Brian
    7 Aug 2014 | 7:00 pm
    I had the honor of meeting Sano-san at last years Grand Tsukemen Fest.Who is Sano-san, you ask?Minoru Sano is one of the most important people in ramen's short history. His Kanagawa shop, along with his unique character, are pivotal in the new-ish idea that ramen, a simple Chinese noodle dish, can be taken to a gourmet level with care and consideration. That care and consideration often came in the form of tough love, with Sano-san appearing to outsiders as a mean old man. Shinasobaya was one of the first shops to ban non-ramen activities. If you were seen chatting, taking too long, or…
  • 無垢 (Muku at the Shin-Yokohama Raumen Museum)

    Brian
    4 Aug 2014 | 7:00 am
    Ramen continues to slowly make an impact on the world food scene. According so some (New Yorkers) the trend is huge, but outside of a few major American cities, things are barely crawling. You'll be lucky (or unlucky) if you get a standard business-over-quality style chain. Or, for those living in Frankfurt, Germany, you've got Muku; a solid bowl in the middle of Europe.The Shin-Yokohama Raumen Museum has a great info-graphic devoted to the state of ramen in Europe. Although chain shops still dominate, more and more Japanese-run, Japanese-style shops are popping up. Great news indeed!So what…
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    the ramen blog & other goodies!the ramen blog & other goodies! | the ramen blog & other goodies!

  • web of…ramen!!??

    edjusted
    27 Jul 2014 | 3:19 pm
    Choosing the best ramen can be difficult without having the best database to search. Watch as two researchers, Roijiro and Endo, discover the “Web of Ramen” — the highest quality database covering all varieties of ramens over the past 100 years.There’ll be 3 episodes of this skit to bring attention to the Web Of Science service. Sigh…From Web of Science. Tags: ramen tidbits
  • “ramen street” coming to SF this weekend!

    edjusted
    17 Jul 2014 | 10:09 am
    Ramen Yokocho, the increasingly popular ramen festival, is coming to San Francisco this weekend, 7/19 (Sat) & 7/20 (Sun) from 11:00am-6:pm. It features popular ramen shops from all over, and everything you need to know is below and on their web site.The admission is free, and each bowl of ramen is $8.Be warned, though. If it’s anything like the one in Torrance, be prepared for long lines.via the Bold Italic Tags: bay area ramen, ramen news
  • ICE cup noodle

    edjusted
    8 Jul 2014 | 8:41 pm
    Nissin’s new “Ice” Cup Noodle is just that complicated that it needs the whole deluxe manga office ladies gone nuts routine to properly explain it. Tags: ramen news
  • world cup samurai

    edjusted
    26 Jun 2014 | 9:09 pm
    …because it’s World Cup…because it’s a Cup Noodle commercial…because it’s got a samurai soccer player…because it’s awesome! Tags: ramen tidbits
  • how to eat ramen

    edjusted
    1 Jun 2014 | 11:36 am
    We’ve discussed the “proper” way to eat ramen before, but this…don’t try this at home, kids!via Gizmodo Tags: ramen tidbits
 
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    Filipino Recipes Portal

  • Ube Cheese Icebox Cake Recipe

    Ed Joven
    16 Aug 2014 | 9:44 pm
    How to cook Ube Cheese Icebox Cake Recipe Icebox Cake is an American classic dessert originally consists of two ingredients such as chocolate wafers and whipped cream. Now we are having a Filipino version of this luscious dessert, which is called... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Shrimp and Grape Kebab Recipe

    Ed Joven
    12 Aug 2014 | 8:47 am
    How to cook Shrimp and Grape Kebab Kebab is a dish originated in the Middle East which is commonly made up of fish, veggies, fruits and meat such as beef and lamb that is skewered and then grilled or roasted. Now we are going to make the Shrimp and... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Seafood Kare Kare Recipe

    Ed Joven
    8 Aug 2014 | 10:02 pm
    How to cook Seafood Kare Kare Seafood Kare-Kare Recipe is similar to the traditional Kare Kare but instead of beef, pork or chicken we will use seafood to have a healthy twist. It is made from peanut gravy and vegetables such as string beans and... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
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    Yummy O Yummy

  • Vegetable and Egg Noodles

    Maya Akhil
    18 Aug 2014 | 8:02 pm
       Hello Friends! Presenting a very yummy vegetable and egg hakka noodles recipe today! My little picky eater loves this noodles. Yes, I know noodles is unhealthy, but my 2 year old just don’t understand that. This is the only way veggies reach his little tummy without having to force him to eat, so I make it for him  once in 1-2 weeks. I have tried feeding him veg fried rice/pulav etc. but he just won’t even look at them. And if I try to feed him Kerala rice and curries, he just screams and runs away. It is a super task to pry his tiny mouth open. I do try other…
  • Strawberry Ice cream – No-machine and Eggless

    Maya Akhil
    15 Aug 2014 | 3:18 pm
    Ingredients Heavy whipping cream – 2 cups, chilled Sweetened condensed milk – 1 tin (14 oz), chilled Vanilla extract – 3/4 tsp Strawberries – 1/2 kg, washed and hulled Sugar – 3 tbsp Method 1. Grind strawberries in a mixie / food processor to a chunky mixture. Transfer half of it to a saucepan. Blend the remaining strawberries to a fine mixture and add to the saucepan along with 3 tbsp sugar. Mix well and bring to a boil. Cook for 5 – 6 minutes until excess moisture evaporates and it is slightly thickened. Switch off.  Set aside to cool completely and…
  • Grandma’s Prawn Curry

    Maya Akhil
    11 Aug 2014 | 11:45 am
       No.. This is not my Grandmother’s recipe. I have a very dear pal who is a great supporter and fan of YummyOYummy. She is our good friend Abhish’s wife, Ansu Joys. A lady who inspires me with her immense energy and zeal. She is doing her Masters in Computer Science, in Kansas. Though she is busy with her studies, she  manages to cook everyday and hosts awesome parties too. She once cooked food for about 40 people, for an event at her church. She’s also into arts and crafts too during her spare time. I often wondered where she got all this energy from till…
  • Mughlai Chicken Qorma

    Maya Akhil
    8 Aug 2014 | 6:14 pm
    Here’s  the recipe for the creamy and absolutely delicious Mughlai chicken qorma that will make you want to eat more and more with every bite. Its easy to make and tastes even better the next day. Do try it out and let me know your feedback! Ingredients (Serves 5 ) 1. Chicken – Around 1.25 kg (You can use bone-in chicken or boneless and skinless chicken thighs. I used chicken thighs.) 2. Oil /butter / ghee – 1/4 cup + 1 – 2 tbsp (I used extra light olive oil) 3. Onion – 1 large     Ginger-garlic paste – 2.5 tsp 5. Whole spices – 1 – 2 bay leaves, 2 inch…
  • Cauliflower pepper fry

    Maya Akhil
    6 Aug 2014 | 6:39 pm
    Ingredients (Serves 3) 1. Cauliflower – 1 medium-small, cut into small florets 2. Coconut oil – 1.5 tbsp 3. Mustard seeds – 1/2 tsp     Dried red chilies – 2, broken     Coconut slices (thenga kothu) – 3 tbsp (optional) 4. Ginger – 2 tsp, minced     Garlic – 2 tsp, minced     Onion – 1 cup, chopped     Curry leaves – A few 5. Turmeric powder – 1 pinch     Kashmiri chilly powder – 1/2 tsp     Coriander powder – 3/4 tsp     Garam masala powder – 3/4…
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    MINAL'S SPICE WORLD

  • Chilli coriander fried rice

    minal sharma
    10 Aug 2014 | 3:48 am
    Chilli coriander fried rice. Another delighted fried rice best goes with Chinese curries I like it with sweet and sour vegetable and kimchi .Quick and easy, delightfully oriental, this Chilli Coriander Fried Rice is something you can prepare anytime, any day as it includes the most common ingredients available in your kitchen. It does not even involve chopping of veggies, making it perfect for those days when you get caught in a traffic jam on your way home. With pungent hints of soya sauce and garlic, fresh tints of coriander and fiery shades of red chillies, this one will…
  • Schezuan fried rice

    minal sharma
    10 Aug 2014 | 3:27 am
    Another fried rice in the series. Unlike the most known bland version of Chinese fried rice available in most of the restaurants,  this schezuan fried rice is fairly hot. This dish is a delectable blend of spicy flavors that are sure to tease your palate. The main ingredient 'schezuan sauce' I prefer to cook it freshly as homemade sauce has amazing flavors and it increase the taste of this fried rice tremendously.You may however use ready made sauce if you like. Schezuan fried rice Read more »
  • Vegetable fried rice

    minal sharma
    7 Aug 2014 | 3:52 am
    Today I wanted to introduce Chinese cuisine in Indian style ..ya Indo -Chinese cuisine a very popular cuisine among Indians . Surprisingly Indo-Chinese cuisine is so popular among us that in a period of time it engulf our cuisines and become one of the favorite among Indians . Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking according to Indian tastes. The cuisine originated from the small Chinese community that lived in Kolkata for over a century. Fried rice comes first in series ....Fried rice is one of the most loved dish of Indo-Chinese cuisine.As most of us know…
  • Dal Makhani

    minal sharma
    7 Aug 2014 | 3:51 am
    Traveling from last so many days as I have lost my aunt, she was a legendary person and an excellent cook. Although I hardly stayed with her but So many of my relatives always say that my cooking is inspired by her. May be true since childhood I saw her and my mom cooking together in all important family gatherings and occasions I have learned so many traditional dishes from her. Coming back to the point one more addition to traditional kitchen i.e Dal MakhaniCreamy mix lintels in spicy tadka, often we get this dal in highway Dhabas ( Dhabas are street restros in India where you get freshly…
  • Tandoori arbi ( crispy colocasia )

    minal sharma
    13 Jun 2014 | 9:11 pm
    Arbi (also known as Colocasia, Taro, Dasheen and Cocoyam) a very popular root vegetable , my mom cooks this root in so many different ways you will find most of them in my posts also ,but this tandoori version I like the most. Last time when I visited my mom I insisted her to make this special recipe so that I can learn her way of cooking . Although I also cook it in a same way but Taste increases when she cooks for me ..Try this tandoori arbi Tandoori ArbiRead more »
 
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    AppleWasabi Cooking Blog

  • Multi Function Blender Review

    Del Cook
    18 Aug 2014 | 6:17 pm
    Multi Function Blender Review  Multi Function Blender Review  by Del Cook Unquestionably one of the more useful kitchen equipment purchases is  the mulit-function blender.  Home cooks...
  • Infrared Thermometer Cooking

    Del Cook
    18 Aug 2014 | 5:31 pm
    Infrared Thermometer Cooking   Infrared Thermometers Review  by Del Cook Infrared thermometers are a relatively new technology that allows both professional and home chefs...
  • Strawberry Vanilla Pudding Recipe

    Del Cook
    27 Mar 2014 | 6:59 am
    Recipe by Del Cook  This strawberry and vanilla pudding is as visually impressive as it is delicious.  Take advantage of strawberries in season and highlight...
  • Strawberry Sorbet Recipe

    Del Cook
    23 Mar 2014 | 8:27 pm
      Recipe by Del Cook  Bright red strawberry sorbet should have delicate, fragrant flavor with a juicy mouth feel that keeps you coming back for...
  • Strawberry Cheesecake Recipe

    Del Cook
    23 Mar 2014 | 6:53 am
    Recipe by Del Cook Strawberry cheesecake combines two popular favorites into one recipe.  The fresh, fragrant appeal of the strawberries is captured in a textured...
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    Lazy To Cook......Loves To Eat !!!

  • Kanavale | Steamed Chapathi

    Pooja S
    7 Aug 2014 | 3:09 am
    Kanavale means Steamed Chapathi are made just like simple chapathi, but they are not roasted on Tawa, but they are steamed like Idli's or Ukadiche modak / Dhokla.     Traditionally, on this day we are not supposed to use knife, scissor or pan like tawa, because they say Snacks are scared of knife, scissor and instruments like this.   Ingredients:   1 cup Wheat flour (Chapati Atta)
  • Gavhachi Kheer | Cracked Wheat Kheer

    Pooja S
    7 Aug 2014 | 2:28 am
    NagPanchami or the festival of snakes is a Hindu festival celebrated in July or August in India. According to Marathi calendar , it falls on shravana shukla panchami.On this day snake Kalia was defeated by Lord Krishna. Milk and silver jewelry is offered to the Cobras so that they will safeguard them from all evils.   Nagpanchmi special menu in Maharashtra is 'Gavhachi Kheer and Kanavale'
  • Karlyachi Bhaji (Bharli Karli) | Bitter-Gourd Vegetable

    Pooja S
    6 Aug 2014 | 5:20 am
    Karlyachi Bhaji / Karela Sabzi / Bharwan Karela/ Stuffed Karela / Bitter Gourd Vegetable  , lot of name to this Sabzi. There are lot of versions of this Bhaji , made in Punjab, South, Maharashtra, and all around in the world. I have made Karlyachi Bhaji in typical Maharashtrian style with peanut masala. This vegetable tastes very nice with little sweet and little spicy masala with its own
  • Kobichi Bhaji | Cabbage Vegetable

    Pooja S
    25 Jul 2014 | 3:26 am
      Kobichi Bhaji or Cabbage Vegetable  is very simple recipe and generally meant for lunch box vegetable in school days. One of the simple vegetable to cook and tasty at the same time. When I started to learn cooking, I was making lot of mistakes in Kobichi Bhaji like it used to get burn, cabbage is very old, salt is more in Bhaji and many more. But now , as I am practicing for long time, it
  • Basic Sponge Cake -With Cherries and Cashew Nuts

    Pooja S
    3 Jul 2014 | 12:44 am
    I have already made Basic sponge cake, But my son keeps asking for more cakes. So I have to be very innovative and make different cakes for his snack and lunch boxes. So, this time I made Basic Sponge Cake with Cherry and Cashew Nuts and it turned out very nice.     My Son usually don't eat cashews and I have to put them in the Rice dish or make cashew powder and put into his porridge. But
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    Facts about china, Information about China, Discovering real china in my heart-Yzenith

  • Salad Recipes-Broccoli and Black fungus

    Amy & Yan
    2 Aug 2014 | 6:33 pm
    Salad Recipes-Broccoli and Black fungus Broccoli and black fungus salad To most people, summer is the best time of the year. With a lot of outdoor activities, people get busy in their life. Today I want to introduce this simple and healthy recipe. Besides, if you are tired of oily and greasy food, you should […] The post Salad Recipes-Broccoli and Black fungus appeared first on Facts about china, Information about China, Discovering real china in my heart-Yzenith.
  • How long did it take to build the Great Wall of China?

    Amy & Yan
    19 Jul 2014 | 9:23 pm
    How long did it take to build the Great Wall of China? The Process How long did it take to build the Great Wall of China? The Great Wall of China was built over more than two thousand years. Construction on the first section began between the 7th and 6th century BC, and the last […] The post How long did it take to build the Great Wall of China? appeared first on Facts about china, Information about China, Discovering real china in my heart-Yzenith.
  • What is the meaning behind the Chinese Moon Festival?

    Amy & Yan
    13 Jul 2014 | 9:02 pm
    What is the meaning behind the Chinese Moon Festival? Is about the Chinese legend about a story when the ten sun all rise together in the day(according to Chinese legend) and all the crop’s and animal the people breed died of hotness.A young Chinese man, name Hou Yi came and shot the sun with his […] The post What is the meaning behind the Chinese Moon Festival? appeared first on Facts about china, Information about China, Discovering real china in my heart-Yzenith.
  • why do Jews eat Chinese food on Christmas

    Amy & Yan
    12 Jul 2014 | 9:12 pm
    why do Jews eat Chinese food on Christmas Eating Chinese food in the 1920s and the 1930s, when many Jewish people immigrated to the US, was a new and sophisticated thing to do. Over time many Chinese food dishes has become dairy-free. That makes Chinese food kosher-ish. Chinese restaurant owners, unlike some restaurant owners, didn’t […] The post why do Jews eat Chinese food on Christmas appeared first on Facts about china, Information about China, Discovering real china in my heart-Yzenith.
  • What Do Chinese People Eat on Christmas?

    Amy & Yan
    12 Jul 2014 | 12:35 am
    What Do Chinese People Eat on Christmas? Traditionally, Christmas isn’t widely celebrated in Hong Kong or China, but since Christmas has become increasingly commercial, it has become popular and cool to celebrate it. You see more and more eateries offering what they call traditional Christmas fayer but at extortionate prices. Christmas is celebrated on a […] The post What Do Chinese People Eat on Christmas? appeared first on Facts about china, Information about China, Discovering real china in my heart-Yzenith.
 
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