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