Category Archives : EAST ASIA





pork
According to wikipedia, tonkatsu or pork cutlet, invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet or […]

TONKATSU




YAKITORI
Yakitori is a very popular grilled chicken or non-chicken skewers. To me, this is a Japanese-style satay Yakitori is a fun food for entertaining for sure. From young (exception to the little people who still doesn’t know what bamboo skewers can do to your eyes) to old, I’d imagine people […]

YAKITORI


GREEN PEA RICE
This green pea rice recipe is a great way to season your rice. Traditionally as shared by Harumi Kurihara in her Everyday Harumi cookbook, this rice is prepared with dashi stock, however, she made some modification by replacing the dashi stock with a mixture of sake, water and salt. As […]

GREEN PEA RICE













SEASONED ZUCCHINI/HOBAK NAMOOL
I must admit that ever since I experimented with Korean cuisine with the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee, zucchini is always in our refrigerator now when it’s in season. I really enjoy just stir-frying the zucchini with onions and garlic as shared in this recipe. […]

SEASONED ZUCCHINI/HOBAK NAMOOL












DELECTABLE DEEP-FRIED PORK
This delectable deep-fried pork recipe from Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid is a dish served in the town of Chong’an at Guizhou, China at funeral ceremony. The Chinese funeral ritual also included offerings of whole roasted pigs and many other food. The food is […]

DELECTABLE DEEP-FRIED PORK