After Japchae and Budae Jjigae, my next Korean food recipe is this one pot Chuncheong Dak Galbi or Spicy Stir Fried Chicken. It is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. My first Dak Galbi experience was at Uncle Jang […]
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Our lunch before leaving Taipei was at Hui Guan, a restaurant serving cuisine from Ningxia, a Hui autonomous region in China. Ning Xia cuisine features Muslin characteristics but still carries the advantages of Chinese cooking. It was definitely something new for me and couldn’t wait for that taste bud excitement. Tucked away in an alley at Songshan District, Taipei City, […]
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There are hundreds of Bah Kut Teh outlets at Klang and they can be found at every nook and corner in the town. One can basically enjoy this delicacy at all times because Bak Kut Teh not only available during day time but some restaurants/stalls even operating from night till morning. So when we were at Klang to run some […]
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Phileas Fogg took 80 days to travel around the world in 1873 (link). Though its a lovely fiction at the time, it reflects the difficulty in moving from a country to another. Nowadays, the world is shrinking and we could be having breakfast at Hong Kong, lunch at Taiwan and dinner at Japan on the same day. As dreamy as […]
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Pandan leaves or screwpine leaves are usually used to flavor desserts or drinks as well as to wrap meat before being cooked for its distinct sweet and floral-like notes. It is also used as natural colouring which give dishes visual appeal. Pandan leaves are mainly used to infuse desserts such Nonya-style glutinous rice-based desserts, candies, puddings and Chinese ‘Tong Sui’ […]
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