viaggiandomangiando
Ethnic cooking and world travel blog.
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Tsujiura senbei (Japan)
Japanese Tsujiura senbei are the Chinese fortune cookies… or better yet, they are the American…
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Ehomaki (Japan)
Ehomaki 恵方巻き are “thick uncut sushi rolls” said to bring good luck if eaten facing…
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Harumaki (Japan)
In Japanese, spring rolls are known as Harumaki, which literally translates to haru (spring) and…
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Dakjuk (Korea)
The Korean porridge is juk, 죽, and Dakjuk 닭죽 is the chicken porridge, made with…
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Ssamjang (Korea)
Ssamjang (Korean: 쌈장) is a thick and spicy paste used for ssam, which is…
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Baekseolgi (Korea)
Baekseolgi 백설기 is one of the dishes present at the doljanchi, along with susupatteok, injeolmi,…
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Nasi lemak (Malaysia)
Nasi lemak is a dish originating from Malaysian cuisine, consisting of fragrant rice cooked in…
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Sapin sapin (Philippines)
Sapin sapin is a layered dessert of glutinous rice and coconut in Filipino cuisine. The…
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Beef Kilawin with Marrow Butter (Philippines)
Kilawin is a dish made with meat and vinegar, with boiled and/or grilled meat, which…
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Brazo de Mercedes (Philippines)
Brazo de Mercedes is a Filipino cake made of soft meringue, filled with custard or…