As I was researching for heirloom and less popular Filipino recipes, I came across this dish posted by one of favourite and fellow food bloggers Betty Ann Besa-Quirino Asian in America magfrom Asian in America mag the Chicken Waray. It’s the first time I came across this dish and after...
I am not sure if this specific cut of salmon is sold in the country you live in but in New Zealand this is quite popular in Asian shops and even some supermarkets started selling them. Salmon fins basically is the bottom fin of the salmon removed during the filleting...
Several weeks ago, I promised a recipe for this amazing Lamb sausage we made in Green Olive at Red Hill. It was so good I felt I wanted to share it. Lamb usually is not my go to meat as for most Filipinos since they did not grow up with...
It’s still cold here in New Zealand but there is no stopping me to grill a good piece of fish fillet, for you in the Northern Hemisphere there are no excuses as its still considered summer and this dish is perfect for that time of the year especially when you...
Spicy Cumin Lamb Skewers also called Lamb Kebab or Yang Rou Chuan (羊肉串) is a simple chargrilled lamb kebab seasoned with cumin, salt and chilli flakes. Nearly similar to the Filipino barbecue where it is skewered but instead of heavy seasonings this meat dish is lightly seasoned, the serving size...
Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of grilled dish popular in the Korean cuisine, directly translated from Korean, samgyeop-sal means “three-layer flesh” which refers to the three layers of flesh in the pork belly, the red meat section, the white meat section and the fat. Take note...
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...
Inasal is a type of dish usually using chicken marinated in a mixture of calamansi, ginger, garlic, lemon grass, and coconut vinegar. After the marinating process this is then grilled over hot charcoal while continuously basted in a butter, lemon and annatto which gives it a distinct red orange colour....
Open food courts in Malaysia is a way of life, when we used to live there, there is no week that passed that we never dined in to one. It’s a great way to eat specially during dinners where everyone is tired and all you want to do at home...
This Punjabi culinary delight is one of the most amazing chicken barbecue you will ever try, marinated in yoghurt yield a tender juicy texture plus it is seasoned with amazing Indian spices that gives it that great taste. Chicken Tikka traditionally is made with small boneless pieces of chicken as...
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