Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty...
In Malaysia and Singapore this is called “Laksa Lemak” also known as Nyonya Laksa, basically a type of laksa served with a rich coconut gravy, slightly sweet and strongly spiced. Traditionally the stock is made with a fish-based gravy but modern versions like this Chicken Curry Laska recipe today is...
We barely see these two ingredients together specially in the Filipino cuisine as we always associate okra with other vegetables such as pinakbet and other soupy dishes like sinigang, chicken and okra together are just unheard of. Today we will change that because I had a very interesting discovery when...
After our trip to Bali I was inspired to cook Balinese and/or Indonesian dishes as most of what we tried there was down to earth rustic delicious dishes that you can prepare on a daily basis at home. One of those dishes is this Ayam Bakar, basically an Indonesian or...
Another freestyle day today, now only using three main ingredients, chicken, leeks and mushroom. As simple as it gets but it definitely is a sure-fire winner. Armed with my single stalk leek and celery, plus some leftover mushroom all I need is a nice sauce to bring this to life,...
Bonchon Chicken is a Korean Style double-fried chicken which gives it an extra crunch even with that sweet savoury glaze that coats it. I never had a chance to give this a try in the Philippines where it is very popular and only see this chicken dish on social media,...
If you notice I don’t usually cook Indian food, not that I don’t want it, don’t get me wrong I love curries, I am just intimidated on how to make it as amazing like how the Indian moms do it, with too much flavour and spices, I am scared of...
It’s sad to see recipes like Nilagang Pasko starting to die because of ingredient availability, commodity prices and for the sake of convenience. Nowadays there are very few Filipino who prepare this dish for Christmas because of the following reasons I mentioned above. A dish prepared by slowly boiling whole...
Adobo as most of you know is meat cooked in soy sauce and vinegar, but what if you removed the soy sauce and replace it with patis (fish sauce) will it still taste amazing? Well that is what we are trying to find out today. This recipe is good especially...
Some call them chicken knee, some call it soft bones, some chicken cartilage but yes you had seen it right, it’s that part of the chicken in between the joints of the chicken drumstick and thigh, hence technically that is the knee and yes, we eat them and it is...
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