viaggiandomangiando
Ethnic cooking and world travel blog.
-
Chatānmari (Nepal)
Chatānmari is a Nepalese rice-based crêpe, also known as Nepalese pizza, topped with meat, spices,…
-
Nasi goreng telur (Indonesia)
Nasi goreng telur, Indonesian national dish or fried rice and spices here enriched with fried…
-
Pancit palabok (Philippines)
Pancit palabok, the Filipino corn starch noodles with chicharón and shrimp, served with hard-boiled eggs…
-
Yema cake (Philippines)
Yema cake: Filipino chiffon cake filled with yema cream, similar to custard, and decorated with…
-
Ma Hor (Thailand)
Ma Hor Thai appetizer: sweet and sticky minced and caramelized pork, presented on fresh pineapple…
-
Sticky Korean Style Tofu (Korea)
Translatable as “sticky Korean style tofu” served as a side dish or part of a…
-
Budae-jjigae (Korea)
The dish was created after the Korean War with food from the US military bases…
-
Bossam (Korea)
Bossam is boiled pork (suyuk) traditionally served with wraps (ssam) of lettuce, perilla leaves, or…
-
Nian Gao with Red Beans (China)
Nian gao, the Chinese New Year cake, here with red beans, a good luck cake…
-
Dā lián huǒ shāo (China)
Dā lián huǒ shāo, a typical Beijing snack: dough usually filled with pork, rolled and…