Asian Food

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  • Korean Barbecue Pan

    Appon's Thai Food Recipes
    7 Mar 2015 | 5:41 am
    I've been shopping at the 3 pagodas pass, this is a border crossing between Myanmar (Burma) and Thailand, and Burmese made goods are sold there. I've made a Korean Barbecue before, it's a meat barbecue where the juices run off into a soup tray around the outside. When I saw they had good thick heavy brass barbecue pans, I decided to shop! It's time to upgrade my pitiful aluminum Korean Barbecue pan to something more solid that will smooth out the heat better.
  • Thai Chicken Coconut Soup

    Steamy Kitchen: recipes and cooking
    steamykitchen
    31 Mar 2015 | 8:43 am
    This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well) Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy…
  • Marketman tidbits in The Guardian & The Asian Food Channel

    Market Manila
    Marketman
    25 Mar 2015 | 7:57 pm
    About a month and a half ago, the website experienced an unusual spike in visitor activity, and I had no idea what prompted it.
  • Nomama, I’ll miss you

    CASA Veneracion
    Connie Veneracion
    30 Mar 2015 | 5:03 am
    For us who live in the suburb, eating out in the Metro has become more and more rare. Too many disappointing experiences have made us very wary and the less instances when we feel like mouthing invectives while paying the bill, the better for us. Two weeks ago, I was meeting a fellow writer to […]
  • Comment on Brownie Butter Cake by Rasa Malaysia

    Comments for Rasa Malaysia
    Rasa Malaysia
    31 Mar 2015 | 9:41 am
    Hi Jo, the recipe hasn’t changed, it’s here. You can make the chili oil from scratch by pouring hot oil to dry red chili flakes…it’s basically. 1/3 – 1/4 cup soy sauce 2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar 2 – 3 tablespoons store-bought Sichuan chili oil or La Yu 1 teaspoon sesame oil 1 teaspoon sugar Some cilantro leaves, chopped
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    Steamy Kitchen: recipes and cooking

  • Thai Chicken Coconut Soup

    steamykitchen
    31 Mar 2015 | 8:43 am
    This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well) Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy…
  • Giveaway: $50 Visa Card from Savannah Classics

    steamykitchen
    30 Mar 2015 | 2:29 pm
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. There’s a seafood restaurant by our home that serves hushpuppies instead of french fries as a side. Truth be told, the seafood there is just so-so…we go there for the hushpuppies and beer. A plateful of hushpuppies, beer in chilled mugs and fried oysters is what I order, every single time. We just tried the Savannah Classics Hushpuppies – and they are nearly as good as the restaurant’s! These hushpuppies come in a 1 pound bag,…
  • Giveaway: Lobel’s USDA Dry Aged Prime Rib Roast

    Jaden
    26 Mar 2015 | 11:25 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages.USDA Dry Aged Prime Rib Roast The most desirable of all beef roasts happens to be Lobel´s signature roast. A traditional choice for festive occasions, these well-aged roasts are impressive in presentation and a delight on the palate—exquisitely flavorful and tender. Can’t decide between the convenience of a boneless rib roast and the added flavor of a bone-in roast? Now you can have the best of both worlds by ordering our boned and tied rib roast.
  • Giveaway: SEEDS OF CHANGE® Grant Program Gift Pack

    steamykitchen
    26 Mar 2015 | 10:35 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. Scott and I are big fans of Seeds of Change. Our local Lowe’s carries their seeds, and it’s the only brand that we buy from retail. That’s because we know Seeds of Change is dedicated to 100% certified organic products, and their mission in business is to preserve the tradition of  heirloom gardening. In addition, Seeds of Change has dedicated $200,000 in grant monies available to community gardening and farming programs. Do you have a…
  • Giveaway: Forma Backpack by Skip Hop

    steamykitchen
    26 Mar 2015 | 10:28 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. When the boys were babies, we lugged the most gigantic diaper bag. I was always afraid of not having what I needed. It was so heavy that the diaper bag tipped over the stroller when hung on the handle. The problem was that the diaper bag was so unorganized that I was actually carrying double or triplicates of everything! Because items didn’t have their own spot, and items were just jumbled all over the place, I couldn’t find anything at…
 
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    CASA Veneracion

  • Nomama, I’ll miss you

    Connie Veneracion
    30 Mar 2015 | 5:03 am
    For us who live in the suburb, eating out in the Metro has become more and more rare. Too many disappointing experiences have made us very wary and the less instances when we feel like mouthing invectives while paying the bill, the better for us. Two weeks ago, I was meeting a fellow writer to […]
  • Tom yum soup: Thai flavors in a bowl

    Connie Veneracion
    28 Mar 2015 | 2:51 am
    The Thai soup called tom yum is not so different from the Filipino sinigang. Tom yum is sour and spicy, but more aromatic and with fresher undertones than sinigang due to the lemongrass stalks and kaffir lime leaves that are added to the broth during cooking. And, like sinigang, tom yum is a versatile soup. […]
  • Enderun Colleges’ Laksa Night: hawker food, fine-dining style

    Connie Veneracion
    26 Mar 2015 | 10:43 am
    What happens when hawker food is served in a fine dining establishment? Last week, Enderun Colleges, a culinary arts school in Metro Manila, held its annual fundraiser dubbed as Laksa Night. The beneficiary for 2015 is the Tuloy Foundation, a non-government organization for marginalized children. I went with lawyer friends. For a voluntary donation, guests […]
 
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    Appon's Thai Food Recipes

  • Korean Barbecue Pan

    7 Mar 2015 | 5:41 am
    I've been shopping at the 3 pagodas pass, this is a border crossing between Myanmar (Burma) and Thailand, and Burmese made goods are sold there. I've made a Korean Barbecue before, it's a meat barbecue where the juices run off into a soup tray around the outside. When I saw they had good thick heavy brass barbecue pans, I decided to shop! It's time to upgrade my pitiful aluminum Korean Barbecue pan to something more solid that will smooth out the heat better.
  • Khanonkrok Done in a Classic Pot

    8 Jan 2015 | 5:12 am
    Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot. It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience! This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the…
  • Over on my Travel Site

    4 Jan 2015 | 5:09 am
    On my travel site, I'm exploring a temple I spotted, up on the hill overlooking Kanchanaburi. Wat Ban Tham, has a giant dragon leading up the hill, which makes the hill climb a lot more interesting. Together with Amphawa, famous for its floating market and fireflies. On my life site, I'm covering Train Market, a nice themed market in Bangkok, and the custom mallow-chocolate candy from a small stall at Amphawa.
  • Tom Yum Noodles

    8 Jul 2014 | 4:35 am
    There's been a coup at Khiewchanta.com! Chef Appon was removed at spatula point, and in is Chef Win! Chef Win is an actual Chef, and long time contributor to this blog. He's back from work in Singapore and will be making videos to fill the time till the situation in Thailand improves and he opens his own noodle shop. Today's recipe with video is Tom Yum Pork Noodles, a rich sour Tom Yum soup base, noodles for the carbs and bulk of the dish, pork and fish balls and meat for the protein, beansprouts for vegetables, and fried garlic and other garnishes to make it interesting! Noodle dishes can…
  • Frizzy Pork Hair Sandwich ( Sandwich Mu Yong )

    26 Jun 2014 | 6:49 am
    This is one of the uses for frizzy pork hair. We eat it as breakfast food with coffee. The pork hair (really dried pork meat rubbed into fine strands) has a very salty savoury taste and rough texture and the condensed milk is very sweet and has a sticky texture and the two together balance each other out. This is probably one of the simplest Thai dishes to make.
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    Comments for Rasa Malaysia

  • Comment on Brownie Butter Cake by Rasa Malaysia

    Rasa Malaysia
    31 Mar 2015 | 9:41 am
    Hi Jo, the recipe hasn’t changed, it’s here. You can make the chili oil from scratch by pouring hot oil to dry red chili flakes…it’s basically. 1/3 – 1/4 cup soy sauce 2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar 2 – 3 tablespoons store-bought Sichuan chili oil or La Yu 1 teaspoon sesame oil 1 teaspoon sugar Some cilantro leaves, chopped
  • Comment on My New Cookbook: Easy Asian Takeout by Rasa Malaysia

    Rasa Malaysia
    31 Mar 2015 | 9:39 am
    Hi Jonathan, yes I am working on launching an Amazon version of this book. :)
  • Comment on Garlic Cheddar Cheese Bombs by Rasa Malaysia

    Rasa Malaysia
    31 Mar 2015 | 8:59 am
    Thanks Sebastian.
  • Comment on Chinese BBQ Pork by Rasa Malaysia

    Rasa Malaysia
    31 Mar 2015 | 8:59 am
    Hi Joyce thanks for your suggestion I will try it out.
  • Comment on Chinese BBQ Pork by Joyce MT

    Joyce MT
    31 Mar 2015 | 6:48 am
    Helloo Bee, I’m a Malaysian living in Florida. I’ve been experimenting a with char siu lately since hubby caught the home char siu fever. I’ll be trying your recipe next and let you know how it turns out. On your note about it’s not possible to char the char siu on stovetop, I find that this is possible using the braising method. The downside to this though is that it takes a bit of work to clean the caramelized sugar off your wok. But it is possible. You can read more about it here – http://www.foodcanon.com/2011/09/auntie-ruby-char-siew-summary.html. I tried…
 
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    ZenKimchi

  • Korea is the First Episode of Anthony Bourdain Parts Unknown

    ZenKimchi
    23 Mar 2015 | 8:12 pm
    Good audio and text interview with Anthony Bourdain on the Peabody Awards site. He talks about the process of making the show and his feelings about certain landmark episodes. Squeezed in there is a mention that the Korea episode (which Sue and I worked on with a possible cameo by Dan) will likely be the first on the list for season five. It also sounds like it’s going to go in reverse order, starting with Bourdain drunk and moving to when he was in a more sober state. Already getting war flashbacks of the production. Very intense experience. Glad we did it. It’s going to be a…
  • Video: Spiders and Country Bulgogi

    ZenKimchi
    13 Mar 2015 | 7:48 am
    Namyangju, east of Seoul. Picked some strawberries, visited a spider museum, had some amazing bulgogi and not-so-amazing sweet potato spoon pizza. This package took egregiously long to film–around 15 hours. I was a bit miffed. I liked the country restaurant. Took a nap while the DP was taking his sweet time.
  • Video: Peaceful Spot in the City

    ZenKimchi
    13 Mar 2015 | 7:35 am
    I’ve discovered that my little pieces for Arirang’s “Korea Today” are on YouTube. I’ll go ahead and post them. This is the most recent one. We went to the neighborhood of Guro in southern Seoul. It’s a gritty neighborhood that surprisingly has a few oases. Honestly, the sashimi I eat in the clip is sekkoshi, which I really don’t like. It’s the bones and cartilage of the fish, which I consider the scraps. But Koreans like those textures. I still haven’t found anyone who can explain to me why sekkoshi is enjoyable. The mandu was great,…
  • Video: Excellent Sweet and Sour Octopus and Oven-broiled Pigs Feet

    ZenKimchi
    11 Mar 2015 | 4:49 pm
    Seriously, I’m planning to return to that Chinese restaurant for that sweet and sour octopus. It was light and perfectly flavored. It tasted like American Chinese sweet and sour. This was a long shoot, especially at the Latin American museum.
  • NEW ZenKimchi Seoul Restaurant Expat Guide

    ZenKimchi
    4 Mar 2015 | 11:10 pm
    I’ve been working on this for months, and it’s finally up. The ultimate guide to Seoul restaurants has been published and is sitting waiting for you on the Amazon book store. Until Saturday, Amazon is doing a free promotion for the book, so get it now. If you like it please leave a great review or at least vote up the reviews you agree with.For the U.S. Amazon store, you can get it here. http://www.amazon.com/Seoul-Restaurant-Expat-Guide-2015-ebook/dp/B00U7LT5G2/For other Amazon sites, just search for the name of the book.On our very first day, we have already busted through the…
 
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    Austin Bush Photography

  • Ancient Roots and Culinary Crossroads

    admin
    24 Mar 2015 | 12:55 am
    Are you in Chiang Mai? Want to learn about northern Thai food? Or perhaps even buy an original print such as the one above? Then be sure to stop by my exhibition, Ancient Roots and Culinary Crossroads, on display at Tamarind Village until until May 31.
  • Yay Khrueang/ยายเครื่อง

    admin
    9 Mar 2015 | 12:37 am
    There’s nothing more fun than discovering a new noodle dish. That is, unless that noodle dish has a funny name. Ban Na Ton Jan, located in the far north of Sukhothai Province, is a beautiful village that’s home to an award-winning homestay programme. But more importantly, it’s also home to khao poep (ข้าวเปิ๊บ), a unique noodle dish, the name of which is pronounced a lot like “cow burp”. To make the dish, rice flour and water are combined and left to ferment for three days. The batter is then poured on a taut cloth elevated over simmering water:…
  • Ancient Roots and Culinary Crossroads

    admin
    27 Feb 2015 | 4:11 am
    Being generally food-obsessed, and in the course of travelling to new places, I’ve often wished for one thing: to encounter some sort of introduction to the local cuisine, something that goes beyond the cursory descriptions found in your average guidebook or Wikipedia entry. Ideally something with pretty photos and perhaps a bit of interactivity. Something that puts the cuisine in context, touches on the culture and history, and highlights a few must-eat dishes. With the kind support of Chiang Mai’s Tamarind Village, I’ve been lucky enough put together my fantasy…
  • A birthday in Mae Hong Son

    admin
    19 Jan 2015 | 9:02 pm
    “We don’t know what day she was born — they didn’t keep track of that stuff back then.” This about Khun Yay — “Grandma” — the mother of my landlord in Mae Hong Son. What is known is that “back then” was 90 years ago, so at some point, somebody chose December 31st, New Year’s Eve, to be Khun Yay’s birthday. An excellent choice, as come this time of year in Mae Hong Son, the sky is inevitably blue and the weather is cool: perfect conditions for a celebration. I’ve mentioned Khun Yay before. Born in Ayuthaya, she…
  • Lim Yuu Hong/ลิ้มหยูฮง

    admin
    3 Nov 2014 | 5:23 pm
    It’s no secret that the Thais love noodles. Noodles are some of the most ubiquitous dishes in the country, available on nearly every street corner and in just about every restaurant. And it’s easy to understand why people love them: they’re cheap, satisfying, customisable, and come in a huge variety of shapes and forms, and from a variety of culinary and cultural influences. Yet despite all this, I have to admit that I’ve never been crazy about Thai noodles. I’m a rice man. I’ll almost always opt for a plate over a bowl. And being a fan of savoury, salty,…
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    The Asian Grandmothers Cookbook

  • Slice-and-Bake Matcha Cookies

    Pat
    21 Mar 2015 | 11:23 am
    To celebrate Let’sLuncher Grace Hwang Lynch’s (HapaMama.com) soon-to-be-completed house remodel, this month’s #LetsLunch theme is “housewarming.” And I’m baking Grace some matcha (green tea) cookies to help her settle in! Slice-and-Bake Matcha Cookies with White Chocolate Chips Matcha powder is available at specialty tea shops and Asian markets. Buy a good-quality Japanese matcha powder, and not green tea […]
  • Korean Stir-Fried Glass Noodles (Japchae)

    Pat
    13 Feb 2015 | 6:41 am
    I heart noodles. Ramen. Chow mein. Pancit. And especially my mom’s mie goreng (Indonesian fried noodles). But today, I’d like to give a shout-out to a lesser known noodle dish—japchae. A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky enough to be invited […]
  • Recipe Round-Up

    Pat
    6 Jan 2015 | 6:39 am
    Happy New Year dear readers! May you have a happy and prosperous 2015! For those who haven’t already visited my new blog at the Smithsonian Asian Pacific American Center’s Web site, here are some highlights: 1. Lucky New Year Black-Eyed Peas in Sweet Shoyu   2. Matcha Green Tea Cookies   3. How to Host a Kimchi Making Party […]
  • Piña Colada Kulfi Pops

    Pat
    11 Jul 2014 | 6:53 pm
    When we lived in Central California, we often weekend-tripped to San Francisco to visit friends. We had a standard list of must-do’s: cable car rides, City Lights Books, dim sum, Burma Superstar restaurant, the California Academy of Sciences, etc… And Bombay Ice Cream. A tiny, blink-and-you’ll-miss-it storefront, this was where I fell in love with […]
  • Asian BBQ Sauce and Pulled Pork Sandwiches

    Pat
    3 Jul 2014 | 9:46 am
    At the start of the summer grilling season, I never fail to recall childhood backyard barbecues when the adults swilled cold beer and we children devoured sweet, fresh watermelon, juice dripping down our chins. Instead of the ribs and hamburgers that were de rigueur in 1980s America (and perhaps even now), my mom (I call […]
 
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    Viet World Kitchen

  • Lemongrass Tofu Banh Mi Recipe

    Andrea Nguyen
    31 Mar 2015 | 6:50 am
    The power of cookbook suggestion has been doing quite a number on me. Cathy Erway noted that Taiwanese pork sauce over rice was the equivalent of Italian Sunday sauce so I made her lu rou fan recipe on a Sunday. Recently, Ivy Manning’s new cookbook got me making tofu on Monday. It wasn’t just because it was meatless Monday. Ivy is a friend and solid recipe and cookbook writer. We’ve hung out together in Portland, Oregon, where she lives. She’s driven me around town to seek out Portland’s best artisanal tofu and banh mi. So when Ivy’s publisher sent her latest book, Weeknight…
  • Rory’s Corned Beef and Cabbage Banh Mi

    Andrea Nguyen
    25 Mar 2015 | 1:44 pm
    I love getting cooking tips from strangers. Last year after Saint Patrick’s Day, a guy waiting alongside me at the Whole Foods butcher counter told me that he waits until after Saint Patty’s to buy corned beef. The price goes down so I buy a bunch to really enjoy it, he said. He looked like he was in his early 30s and more of a dude than someone who monitored prices at the Whole Foods butcher counter. I kept his tip in my back pocket and passed on the corned beef for March 17. My husband Rory was okay with it, despite his fondness for wearing a shamrock lapel pin and other greenish…
  • Taiwanese Five-Spice Pork Rice Bowl Recipe (Lu Rou Fan)

    Andrea Nguyen
    17 Mar 2015 | 12:00 pm
    Simple, savory and saucy. Those words sum up this recipe for a Taiwanese favorite. I first had this rustic comfort dish in Taipei in 2010, while doing field research for Asian Tofu. I was on a budget and after long day of chasing bean curd, I came across a locals only cafe that specialized in rustic rice dishes. The menu was small and you picked out little salads and ordered a rice bowl with protein. I selected a cucumber salad, pressed tofu salad and a pork rice bowl. What surprised me was the rich, salty-sweet nubs of pork that graced the rice bowl. It was so good, I could barely stop…
  • Banh Mi Tea Sandwiches

    Andrea Nguyen
    12 Mar 2015 | 6:42 am
    My friend Irene Khin Wong, the owner of Saffron 59 in New York City, inspired this banh mi experiment. A while back, Irene instagrammed a photo of an afternoon tea party that her company had catered for a client. I spotted a pile of lovely tea sandwiches, my favorite part of afternoon tea. We had a little Instagram exchange about banh mi tea sandwiches and that got me thinking: How would it work out? What kind of bread should I use? How would I construct such a small banh mi? I thought about banh mi tea sandwiches for a while then headed to my kitchen to tinker. Here are a few tips on how I…
 
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    House of Annie

  • We Went to Malaysia and All We Got Was

    Nate
    20 Mar 2015 | 11:48 pm
    We’re back home after a nearly 3 week trip to Malaysia for Chinese New Year. I was so nice to see family and friends again, and of course to eat all the wonderful foods we’ve been missing. We didn’t get to them all, but not for lack of trying! Seriously, some days it felt like we were constantly eating. (If you’re a fan of our Facebook Fan Page, you would have seen some of the things we ate.)In addition to eating food we can’t get here in America, we also brought back some Malaysian foodstuffs that we can’t find here. Want to see some of what came back in…
  • Happy Chinese New Year 2015

    Nate
    21 Feb 2015 | 11:58 pm
    Gong Xi Fa Cai! Happy Chinese New Year!Two years since moving back to the US, we are back in Malaysia to visit during Chinese New Year. It is good to be back!We have soooo been looking forward to this trip! We have missed all our family and friends here. In addition, we have missed all the great food that Malaysia has to offer.The first thing we ate at our reunion dinner? Yee Sang.Yee Sang Ready to Toss What is Yee Sang?Yee Sang, written 鱼生 in Chinese, literally means “raw fish”. It was a dish traditionally eaten by Cantonese fishermen on the 7th day of the Lunar New Year. The…
  • Merry Christmas 2014

    Nate
    24 Dec 2014 | 11:59 pm
    The true light that gives light to everyone was coming into the world. He was in the world, and though the world was made through him, the world did not recognize him. He came to that which was his own, but his own did not receive him. Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God— children born not of natural descent, nor of human decision or a husband’s will, but born of God.The Word became flesh and made his dwelling among us. We have seen his glory, the glory of the one and only Son, who came from the Father, full…
  • Hawaiian-Style Chex Mix

    Annie
    18 Dec 2014 | 11:56 pm
    Hawaiian-Style Chex MixOne of the first Christmases I spent in Hawaii, I remember my pastor’s wife, Aunty Terumi, giving me a bag of Hawaiian-style Chex Mix in a Ziploc bag. I thought it was just some cereal mixed together and didn’t really understand why it would be a special treat. But I was told I was very fortunate to be a recipient of Aunty Terumi’s Chex mix. She was renowned for her party Chex mix. As soon as I took a bite, I understood the fuss.It was spectacular.The combination of Chex cereal, honeycomb cereal, pretzels, nuts and Japanese rice crackers (arare) tossed with…
  • U-Pick Cherries at Nunn Better Farms in Brentwood

    Nate
    23 May 2014 | 10:53 pm
    We take a short trip out of town to go pick our own cherries at Nunn Better Farms in Brentwood. Here’s what we found:Cherries Waiting to Be PickedMum’s visit with us is almost over, and we were thinking of taking her out of town for a short family trip. She didn’t want to go too far, so Disneyland was out of the question. Then, Esther suggested going cherry picking because her teacher was talking about it in school.We love to eat fresh cherries, but cherry season in California is pretty short. It seems like as soon as you see them start showing up in the farmer’s market in early May,…
 
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    About.com Korean Food: What's Hot Now

  • 25 Quick and Easy Korean Meals in 10 Minutes or...

    koreanfood.guide@about.com
    31 Mar 2015 | 4:13 am
    These Korean meal ideas are not full recipes, just guidelines to throw together some ultra-fast meals. I hope you can use these in a pinch, and also use some of the ideas to be creative with the contents of your own fridge and pantry.
  • Spicy Korean Soft Tofu Stew with Clams and Beef

    koreanfood.guide@about.com
    31 Mar 2015 | 4:13 am
    Soondubuchigae is a spicy Korean stew that manages to be both hearty and healthy at the same time.
  • Hollowed Apple Cups Will Totally Blow Your Mind

    koreanfood.guide@about.com
    31 Mar 2015 | 4:13 am
    A hollowed-out apple cup can be used to serve almost anything, from drinks to desserts to savory foods. It's all-natural and healthy and gives the table a little entertaining flair.
  • Korean Quick Pickled Radish Recipe

    koreanfood.guide@about.com
    31 Mar 2015 | 4:13 am
    This quick radish pickle recipe is ready in just fifteen minutes, and the sweet and salty flavor makes it the perfect side dish. Use small daikon radishes for the best crunch, and with just three more ingredients you'll have a really snappy salad or condiment.
  • Korean Quick Pickled Cucumber Recipe

    koreanfood.guide@about.com
    31 Mar 2015 | 4:13 am
    This quick cucumber pickle recipe is ready in twenty minutes, and the sweet and salty flavor makes it the perfect side dish. Use small Korean cucumbers for the best crunch, and with just three more ingredients you'll have a really snappy cucumber salad.
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    About.com Korean Food: Most Popular Articles

  • Cold Soybean Noodle Soup (Kong Gooksu)

    31 Mar 2015 | 5:41 am
    This Korean noodle dish is refreshingly cold and mild, with a nutty texture that makes it perfect for very hot summer days. It's an easy recipe for even the most novice cook, costs almost nothing to make, and is a healthy and filling vegan Korean dish.
  • Easy Korean Backyard Barbecue Menu

    31 Mar 2015 | 5:41 am
    This menu is one of the easiest Korean backyard barbecues you'll ever put together. Everything can be made or marinated in advance, so you don't need to do last-minute rush kitchen cleaning or cooking. Just fire up the grill, keep your eye on the two meat dishes, and sit down to a meal full of Korean crowd-pleasing dishes.
  • The Easiest Korean Steamed Egg (Microwaves...

    31 Mar 2015 | 5:41 am
    This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans eat eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.
  • DIY Round-Up: Winemaking and Wine Recipes

    31 Mar 2015 | 5:41 am
    If you've never tried your hand at winemaking or wine cocktails before, then learn something new with these wine recipes and wine tutorials.
  • How to Make Stir Fried Korean Noodles

    31 Mar 2015 | 5:41 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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    Ramen Adventures

  • 拉麺帝王 (Ramen Teio in Chiba)

    Brian
    30 Mar 2015 | 7:00 am
    More Ramen Riders!So I mentioned that we were being filmed for a TV show. The plan was to hit up three ramen shops in Chiba. The first was Ezawa. Check. The second was Harada, another Tatsuura tantanmen shop, only about five minutes from Ezawa. When we arrived, they had just run out of noodles. This was just after 1:30pm. Keep that in mind for any future rides.The next shop on our list, Daichan, was also closed! Are you kidding! Actually, the TV crew loved it, and the theme of this shoot, along with another one we did in Tokyo, was of me being a bumbling foodie who shows up at shop after…
  • 江ざわ (Ezawa in Katsuura, Chiba)

    Brian
    26 Mar 2015 | 7:00 pm
    Ramen Riders! Let's do this!First a bit of an introduction. We rode our bikes to Katsuura, a small city in the southeast of Chiba Prefecture. Not a lot out here; just some nice beaches, a lot of farms, and an original style of ramen.Katsuura tantanmen is in a class of its own. Not tantanmen in any sense of the Chinese relative, dandanmien. Not at all. Katsuuta tantanmen is characterized by a shoyu soup hit with a large amount of rayu spicy oil, and topped with plenty of raw diced onions. The existence of a local tantanmen map is proof that this town is serious about their local…
  • ラーメン本を作ります!

    Brian
    26 Mar 2015 | 2:06 am
    最強アメリカ・ラーメン男 東京 極ウマ50店を食べるBrian's Guide to 50 Great Tokyo Ramen Shopsラーメン本を作ります!4月15日!よろしくお願いします!内容紹介ラーメンは外国人の間でも大ブーム。 ニューヨークに出店したラーメン店は 連日行列という人気ぶりです。 本書では、大人気のラーメンブロガー・ブライアンが選んだ 東京のラーメン50軒を紹介。 英語の原文も掲載しているので、…
  • bird in Osaka

    Brian
    23 Mar 2015 | 7:00 am
    birdI'll admit, I'm a sucker for gimmicky ramen. And a bowl topped with cotton candy is about as gimmicky as it gets!This tiny shop is just off one of the many covered shotengai shopping streets that criss-cross Osaka. I guess this area is considered Nakazaki, or maybe it is still part of Umeda. Either way, wandering around this part of central Osaka felt foreign and confusing to me. I love it, being lost in a new town.Unfortunately, the craft beer bar next door was completely full, or else I would have waited there for Mr. Philoramen, another ramen blogger whom I met recently. I…
  • 7.5Hz+ in Osaka

    Brian
    19 Mar 2015 | 7:00 pm
    麺屋7.5Hz+ 梅田店7.5Hz+ is a shop with a few branches in Northern Osaka, all serving an excellent takaida style ramen. Before I continue, I should mention that, while writing this, I am listening to a binaural 7.5htz theta wave meditation audio track. This sort of sound is meant to induce deep levels of relaxation in the subconscious mind.Takaida ramen (高井田ラーメン) is an Osaka style with a few key characteristics. The noodles are thick and straight. The dashi is made from chicken and konbu kelp. The liberal addition of heavy soy sauce is a must. It sounds very simple, but…
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    ramen! ramen! ramen!

  • hakata ikkousha ramen – costa mesa, ca

    edjusted
    28 Mar 2015 | 11:13 pm
    Popular Japanese ramen chains have been slowly breaking into the American market and recently Hakata Ikkousha has joined in with with the soft-opening of their award-winning hakata ramen. They offer 5 types of tonkotsu ramen…a standard tonkotsu, shio (salt) tonkotsu, black tonkotsu (with fried garlic), miso tonkotsu, and the fearsome-sounding “god fire” with 4 levels of spiciness. Similar to Shinsengumi, Ikkousha starts you off with an order form that lets you customize your ramen by broth flavor, noodle hardness and choice of toppings.The friendly waiter insisted that the…
  • makeover madness

    edjusted
    28 Mar 2015 | 6:50 pm
    Whew…we’ve been at this for over 10 years and the ol’ web site’s looking a bit dated. Time for a new look!We’ve been working on making our web site faster and cleaner and we’ve also made our layout more mobile-friendly. Now if you access ramen! ramen! ramen! from a tablet or phone, the layout will automatically change to make it smaller-screen-friendly. If you’re on a computer, you can play with this by making your browser window smaller. See how the layout changes to fit the size of the window? Ah…technology!If you’re reading this via…
  • ramen yokocho @ santa anita this weekend!

    edjusted
    27 Mar 2015 | 4:03 pm
    The next Ramen Yokocho Ramen Championship is taking place this weekend at Santa Anita Park. What’re you waiting for? Check out the offerings from challengers from LA, SF, Hawaii, Las Vegas and Japan and vote for your favorite. There’s a $5 admission charge and the ramen’s $8.50 a bowl. Try one or try them all, if you can!The event is tomorrow Saturday 3/28 and Sunday 3/29 from 11am to 6pm. Past Ramen Yokocho events have been extremely crowded so get there early.There’s free parking at the Gate 6 parking lot, and be prepared: the event’s cash only.Santa Anita Park…
  • ch-ch-ch-ch-ch-ch-ch-ch-ch-…

    edjusted
    24 Mar 2015 | 8:37 pm
    These are old…but I love ‘em. They’re so…chee–(cough)–sy…… Tags: ramen tidbits
  • Google doodle celebrates Momofuku Ando

    edjusted
    5 Mar 2015 | 9:58 am
    Today would’ve been Momofuku Ando’s 105th birthday. Who is Momofuku Ando and why is Google honoring him? And why is he pictured eaten ramen?Let’s put it this way. A year 2000 poll conducted in Japan asked citizens what their country’s greatest invention was. The answer: instant ramen.Many of you may already know the story: After World War II, Mr. Ando was inspired to develop a way to help alleviate food shortages in Japan. The result: instant ramen. According to Nissin, Mr. Ando believed that “Peace will come to the world when the people have enough noodles to…
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    Filipino Recipes Portal

  • Mango Float Recipe

    Ed Joven
    28 Mar 2015 | 8:16 am
    How to make Mango Float Mango Float Recipe is easy to make and very delicious Filipino dessert, a big hit during Christmas and New Year celebration. Mango float are my family’s favorite dessert and the ingredients are not expensive. Mango... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Best Egg Salad Sandwich Spread Recipe

    Ed Joven
    26 Mar 2015 | 11:53 pm
    How to make Egg Salad Sandwich Spread The best Egg Salad Sandwich Spread Recipe is a deliciously-tasting easy to make egg salad spread.  You will love the cheesy flavor in this egg salad that tastes absolutely wonderful, especially on your favorite... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Watermelon Banana Yogurt Smoothie Recipe

    Ed Joven
    23 Mar 2015 | 6:52 am
    How to make Watermelon Banana Yogurt Smoothie Watermelon Banana Yogurt Smoothie Recipe is a refreshing healthy drink this summer season. The yogurt and banana gave this smoothie a nice creaminess and the watermelon made it quite cooling, what a... [ 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

  • Crispy Baked Mayo Chicken

    Maya Akhil
    31 Mar 2015 | 8:56 am
    Ingredients 1. Chicken tenders / chicken breast halves – 4     Salt and pepper – As required to taste 2. Mayonnaise – 3 tbsp     Garlic powder – 1/8 tsp     Paprika / cayenne pepper – 1/4 tsp     Parmesan cheese – 1.5 tbsp, grated 3. Panko bread crumbs – 1/2 cup     Italian seasoning – 1/4 tsp     Salt and pepper – 1 pinch Method 1. Season the chicken tenders with salt and pepper. 2. Preheat oven at 425 F. Line a baking sheet with aluminium foil and grease with oil. 3. In a plate,…
  • Vendakka Mezhukkupuratti

    Maya Akhil
    27 Mar 2015 | 5:36 pm
    Ingredients (Serves 4 – 5) 1. Okra / vendakka – 20 – 25, quartered 2. Oil – 1.5 tbsp 3. Crushed red chilies – 1/2 tsp (optional)     Onion – 3/4 cup, thinly sliced     Green chilies – 2 – 3, slit 4. Salt – To taste Method Heat oil in a wide non-stick pan at medium heat. Add crushed red chilies, onion and green chilies. Saute until onion turns transparent. Now add okra pieces, enough salt and cook for 10 – 15 minutes stirring occasionally until the okra loses its sliminess and starts to turn golden. You can cook for a few more minutes…
  • Beetroot and Carrot Thoran

    Maya Akhil
    25 Mar 2015 | 9:44 pm
    Beetroot – Carrot Thoran Recipe Ingredients(Serves 8) 1. Beetroot – 1 large     Carrot – 3 medium-small 2. Oil – 2 – 3 tsp 3. Mustard seeds – 3/4 tsp     Dried red chilies – 2, broken 4. Grated coconut – 1 cup heaped     Turmeric powder – 1/2 tsp     Chilly powder – 1/2 tsp     Green chilies – 2 – 3     Pearl onions – 3     Garlic – 2 – 3 small cloves 5. Curry leaves – 1 sprig 6. Salt – To taste Method 1. Peel and finely chop beetroot and carrots. I…
  • Varutharacha Parippu Curry

    Maya Akhil
    23 Mar 2015 | 5:24 pm
    Ingredients (Serves 6) 1. Toor dal – 3/4 cup 2. Tomato – 1 small, chopped      Water – 3/4 – 1 cup or as required      Oil – 1/2 tsp 3.  Tamarind (optional) – Small goose-berry sized (Soak tamarind in hot water for 10 minutes and then squeeze out its juice) 4. Grated coconut – 3/4 – 1 cup     Turmeric powder – 1/2 tsp     Kashmiri chilly powder – 1 tsp     Coriander powder – 1 tsp     Fenugreek powder – 1/8 tsp     Pearl onions – 3, thinly…
  • Green Chilly and Cashew Chicken Curry

    Maya Akhil
    23 Mar 2015 | 11:03 am
        Hello everyone! It’s been quite a while since I wrote something here. I feel the days are just running off so fast! Past two weeks were hectic with kiddo’s fever and me being caught up in so many things. I so feel that whenever I take a break from blogging I find it extremely tough to get back to the routine. Wonder how everyone else do it.     The blogger in me still keeps experimenting a lot and my folder has plenty of ready to post recipes. I am pretty much sure that until all those posts are shared, i will keep on going :). The show will go…
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    MINAL'S SPICE WORLD

  • Soya chaap curry (my style )

    minal sharma
    20 Mar 2015 | 11:54 pm
    Soya chaap For soya chaaps:Read more »
  • Kesri kheer | Indian sweet | Prasad recipe

    minal sharma
    20 Mar 2015 | 12:07 am
    One more recipe for puja or nevedyam ...Kesari kheer, kheer puri is also offered to Hindu deities as a bhog or prasadam.Kheer is a traditional sweet dish, made by boiling rice with milk and sugar. It is flavoured with cardamoms, raisins, saffron, pistachios or almonds. It is typically served during a meal or also can be consumed alone.Kesari rice kheer step by step recipe. rice kheer is one of the most popular kheer recipe made in north india along with seviyan kheer and phirni.Indian festival or puja is incomplete without rice kheer, any celebration, kheer can be serve after meals as a…
  • Cabbage and paneer sandwich

    minal sharma
    18 Mar 2015 | 12:32 am
    Sandwiches are all time favorite, as toast and sandwiches recipes are easy and quick to make. Especially good for morning hours when you are running short of time. You can also pack sandwiches for tiffin box or for a short picnic.With this step by step recipe you can easily make this sandwich. Respite of taste this sandwich is full of health infect this protein rich sandwich is good for those who are calorie conscious and want to start day with healthy breakfast. I usually make sandwiches for morning breakfast and for my daughters tiffin box,sandwiches are perfect for tiffins as it is…
  • Suji / semolina naan

    minal sharma
    17 Mar 2015 | 7:56 am
    Traditionally naan is made with all purpose flour and tempts all of us...whenever I make kormas or tempting paneer, naan is in demand from my daughters and my loving husband, but knowing the fact that naan means maida I have always been reluctant till I tried this amazing recipe of suji naan, this naan are so light and soft that it has become a regular accomplishment of my dinner menus.  I always prefer to use suji for making naan and bhaturas, but honestly speaking the best taste comes with maida/ all purpose flour. so there is always a temptation to use maida knowing well that it is not…
  • Suji halwa / semolina halwa / halwa Prasad

    minal sharma
    13 Mar 2015 | 1:52 am
    Very happy today as my younger one is coming home after so many months, she is a foodie and her list of choice food is always ready a month before...and I just love to cook for my daughters ...going to miss my elder angel ...she'll not able to make it this time...part of life, I am happy that she is busy with her dream project my blessings are always with her. Coming back to list, Sooji  halwa is her first choice...She calls it sheera as she is studying in Maharashtra.Sooji halwa is often made for an auspicious occasion or a pooja. It could also be a festive occasion like diwali, ganesh…
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    Lazy To Cook......Loves To Eat !!!

  • Homemade Strawberry Lemonade

    Pooja S
    27 Mar 2015 | 10:30 am
    This is my easy and quick homemade strawberry lemonade recipe, it is made in the blender using lemon Juice, strawberries and Sugar. Drinking cold and chilled strawberry Lemonade with Ice cubes will just make your Summer Days.   As soon Summer starts, We all have to grab lots of Lemons or Lime for Lemonade. Even now my son has also started to make an Lemonade and being Mommy I am very happy
  • Dal Bati

    Pooja S
    23 Mar 2015 | 11:10 pm
    I made Rajasthan Cuisine, Dal Bati and loved it so much. In my childhood, I just heard about it and first time eat in Chokhi Dani. After that , I had crush with Dal Bati many time in different places. Dal means its spicy lentil soup and Batis are baked flour balls, which are soaked in Dal with lots of ghee. The original batis are baked in chulas or in tandoor. I saw some videos where they bake
  • Tofu Pulao

    Pooja S
    17 Mar 2015 | 5:17 am
    In my diet and gym days I got to know about Tofu. Till that time I just heard Soybean and never have soybean in my diet also. But as I started to know more about Soya, I was amazed and started to think why we are not using this wonderful grain in out daily life.   Tofu is a wonderful Soya paneer for vegetarian people. Its like protein god in vegetarian diet.There are lots of Health
  • Strawberry Smoothie

    Pooja S
    10 Mar 2015 | 10:35 pm
    When summer arrives and strawberries are in season, this is the perfect way to enjoy them. Many times we eat strawberries as it is and sometimes I make Strawberry milkshake,Strawberry Lemonade, Strawberry Popsicles and many more.     I read about smoothies and learnt that it is very good for breakfast as it is filling and can be mixed with any fruit flavors. So I made strawberry Smoothie
  • Gajar Halwa | Carrot Halwa

    Pooja S
    24 Feb 2015 | 4:25 am
      Carrot Halwa or Gajar Halwa is traditional Indian dessert ,is made up with grated carrots and milk, dry fruits and nuts. This dessert is very rich having lots of ghee and dry fruits , always served in marriage or Indian festivals.     Diwali — the festival of lights , is very known festival of India, when lots of varieties of desserts are made at every home. It is also perfect time for
 
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    Pepper Bowl

  • Homemade Granola, Easy Recipe with simple steps

    30 Mar 2015 | 8:42 pm
    Granola has great potential in solving most of the morning hassles. The super easy oil less, butter less homemade granola recipe is healthier, can be highly customizable to your individual preferences.Click here for Recipes
  • Instant vermicelli Idli, Super Quick Recipe

    23 Mar 2015 | 5:14 pm
    Instant Semiya/Vermicelli Idlies, is a rescue recipe if your refrigerator runs out of Idli batter. This recipe yeilds very soft and spongy Idlies that can be made with less than 30 minutes from start to finish.Click here for Recipes
  • Tandoori Paneer Tikka, Baked Cottage Cheese with veggies

    19 Mar 2015 | 7:52 pm
    Tandoori Paneer Tikka recipe is foolproof recipe, perfectly matches to any kind of occasion. It is crowd pleaser dish, where the skewing can be done in advance. Whenever necessary, just transfer the paneer threaded skewers from refrigerators to the oven.Click here for Recipes
  • Coriander Jalapeno Hummus / A Chenna Dal Recipe

    11 Mar 2015 | 6:12 pm
    Coriander Jalapeno Hummus, can be served as dip or as a spread. Its is the ehalthy way for substituting fat, very tasty and very simple to make at home. Click here for Recipes
  • Bok Choy Fried Rice with Basmati Rice

    7 Mar 2015 | 7:14 am
    Bok Choy Fried Rice made with Basmati rice, a flavorful and colorful dish. The ingredients and the procedure is very simple and easy. A great recipe for the left over rice. Saves tonnes of money by making the restaurant's style food at home with so much of ease.Click here for Recipes
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