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After my trip to Japan, what I appreciate about Japanese cuisine, apart from the central role played by fresh seafood, is the more delicate and refined way of grilling food. Yakitori ( 焼き鳥 – chicken skewers), Yakiniku (焼き肉 –…
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Samgyetang (삼계탕 蔘鷄湯) must be one of the best known Korean recipes around the world, after Korean table barbecue. Samgyetang is a very ancient dish, together with the consumption of ginseng as a miracle herb for energy and longevity. But…
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I finally found a pack of facai – the “human hair vegetable” – which prompted me to make this dish that is normally reserved for Chinese New Year. It is the first time that I made this ‘the proper…
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Pu Ob Woonsen (Black Pepper Crab with Glass Noodles) ปูอบวุ้นเส้น – This Thai dish always gives me the giggles because in Thai language, ‘poo‘ means ‘crab‘ (not ‘crap‘). Despite its somewhat weird name, this is an incredibly tasty dish, almost…
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This is another of the nouvelle cuisine of Sichuan that has popped up in the last few decades, together with Shuizhuyü 水煮鱼 and Suancaiyü 酸菜鱼 – both recipes which I have also covered This particular dish showcases the green mastic-leaf prickly ash…
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Most people know asparagus but those outside of Northwestern Europe probably do not know about white asparagus. To begin with, although the two are the same vegetable, they are culinary-wise completely different! Asparagus itself is a perenial plant native to Northwestern Europe….
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For most people in Southeastern China, from Shanghai to Taipei to Kowloon in Hongkong, Youtiao are a quintessential part of breakfast, together with doujiang (soya jelly) and douhuoshui (soya milk). Known mostly by its Mandarin Chinese name Youtiao 油条/油條, Yutsagwey 油炸粿…
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I never knew one could grill oysters this way until I’ve tasted them in New Orleans. To someone who is used to the French way of eating oysters – meaning ‘raw’, grilling them seemed almost like a sin. But I…
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When I was young, this was the only Thai dish I knew. Firstly because I couldn’t take any chilli, and secondly, I was madly in love with the aroma of this dish. For those in the know, pandan leaves…
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Latin: Portulaca oleracea English: Common Purslane French: Le Pourpier Dutch: Postelein German: Der Portulak Spanish: Verdolaga Italian: La portulaca Mandarin Chinese: Machixian 马齿苋/ 马齿莧 Japanese: Suberihiyu スベリヒユ / 滑莧 Korean: 쇠비름, 마치채(馬齒菜) Vietnamese: Rau sam Bahasa Melayu: Gelang pasir I…
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