BEEF STEW WITH WHITE RADISH

BEEF STEW WITH WHITE RADISH

I have a thing for white radish (also known as daikon or Asian radish). I love to use it to cook soup and stew. I know the Japanese loves to use it as...

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SLOW-COOKED OXTAILS WITH RICE NOODLES

SLOW-COOKED OXTAILS WITH RICE NOODLES

As shared by Takashi Yagihashi in his Takashi’s Noodles cookbook, Oxtail is a favorite ingredient in countries as diverse as Jamaica, France and Korea. When you taste it, it’s not hard to understand...

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TONJIRU/ PORK AND VEGETABLE MISO SOUP

TONJIRU/ PORK AND VEGETABLE MISO SOUP

I’m ending my journey with Everyday Harumi cookbook by Harumi Kurihara with this tonjiru, a standard dish in Japan. Each household in Japan has its own version of tonjiru. The traditional tonjiru is...

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BANH MI/ VIETNAMESE SANDWICH

BANH MI/ MEKONG SUBS

In their Hot, Sour, Salty, Sweet cookbook, Jeffrey Alford and Naomi Duguid shared that Banh Mi or also often referred to as Mekong subs are standard street fare from Ho Chi Minh City...

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DAU CHUA/ CARROT AND DAIKON PICKLED SALAD

DAU CHUA/ CARROT AND DAIKON PICKLED SALAD

This dau chua or carrot and daikon pickled salad is a versatile condiment to keep in Vietnamese cooking. It goes with banh mi (which was why I made it) and also for your...

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GOI CUON/ VIETNAMESE SPRING ROLL

GOI CUON/ VIETNAMESE SPRING/SUMMER ROLL

I am happy to say that there are lots of great Vietnamese restaurants here in the U.S. When we go to Vietnamese restaurants, there are only two things that we eat most of...

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DONG CHICKEN HOT POT

DONG CHICKEN HOT POT

Dong chicken hot pot gets its name from the Dong village of Zhaoxing, in eastern Guizhou, China. As shared in the Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid, it...

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CHICKEN PULAU WITH PUMPKIN

CHICKEN PULAU WITH PUMPKIN

Chicken pulau with pumpkin is a dish of celebration in the oases of western China. This dish is special to the Uighur people who also share this dish with their close cousins the...

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TSAMPA SOUP/TSAM-THUK

TSAMPA SOUP/TSAM-THUK

I love soup or stew dishes in this arctic-like weather. Tsampa soup was the first thing I saw after the Tibetan bone broth and I just had to make this. This soup can...

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BEEF AND PICKLED VEGETABLE RICE IN A CLAY POT

BEEF AND PICKLED VEGETABLE RICE IN A CLAY POT

I have always wanted to make beef and pickled vegetable patty cooked in a clay pot for the longest time. This is a classic dish from Hong Kong. I have a thing with...

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QUICK KIMCHI/MAK GIMCHI

QUICK KIMCHI/ MAK GIMCHI

You can’t say you eat Korean food, if you don’t have Kimchi. And to me, I just have to try and made my own kimchi. Kimchi is a traditional fermented Korean dish made...

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PORK SINIGANG

PORK SINIGANG

Sinigang is a classic dish of Philippines. Sinigang is a soupy concoction of indigenous fruits, seafood, meat or chicken with vegetables such as taro, radish, leeks, onion, celery, tomatoes, bok choy, or water...

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