When I see shops like this, it reminds me of Europe in summer, specifically in the Mediterranean region, there are tons of gelato shops everywhere most of them were amazing. In New Zealand, it’s a very rare occasion to see something like this, where what is displayed are freshly made from...
Filipino dishes like most developing countries are mainly prepared out of necessity rather than choice, I am saying that as a majority and not all hence the common day to day dishes are so tasty so it can be with a cheaper side like rice to feed many people. This...
I think by now you would have known Uncle Roger, if not, head over to his YouTube channel and see who this guy is and why I am referring him on this post. Uncle Roger became a hit when he grilled Hersha Patel on her BBC Video on how to make...
Kho is a cooking technique in Vietnam that means “to braise” or “to stew” in which proteins like beef, fish, pork or chicken is added and flavoured with fish sauce, sugar and an array of spices. Bo Kho is the beef stew variant of it and its amazing flavour can...
This Korean Chinese restaurant is probably the one and only of its kind in Auckland CBD and they are popular with their Jajangmyeon and Sweet and Sour Pork, that is why we are here, to try those two things. Located in Lorne Street, it’s quite Centrally located. The place is...
You might have recognised this dish if you have been into a Korean restaurant, that red soup broth that is served with pork bones and wilted cabbage, it is called Gamjatang. This spicy pork soup with hints of sweetness and lots of umami is seasoned with Korean spices like gochugaru,...
Not a lot of people love tofu, it has its bad reputation for being tasteless and weird texture. If you eat it as it is, yes, I can understand but if you cook it properly, they can be really good. Tofu is a really great ingredient. It is one versatile...
During the old days salted duck eggs in the Philippine cuisine is just used as a side dish where it is mixed with tomatoes, now there are endless varieties where this ingredient is used specially in many South East Asian countries like in potato chips, fish skin, fried chicken, prawns...
We discovered this dish recently when we dined in at a Korean restaurant here in Auckland called Obar and ordered it. While we had made some beef jjigae before it was nothing like our recipe for today which was heavily inspired from that restaurant. This time is made with pork belly...
Last week I mentioned that we had moved housed from North Shore to West so most North Shore Restaurant reviews will be lesser and definitely a lot of Waitakere restaurant review will be happening, we reviewed our first one last week and this is the second one. On our first...
More
