viaggiandomangiando
Ethnic cooking and world travel blog.
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Kung Pao Chicken (China)
Kung Pao Chicken, the traditional peanut chicken from Chinese cuisine, for the Welcome Spring menu.
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Thai Tofu Satay (Thailand)
Thai tofu satay, vegetarian skewers with marinated tofu served with classic peanut satay sauce.
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Nilagang Baka (Philippines)
Nilagang baka is the beef stew from the Philippines with tender sirloin and vegetables, cooked…
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Hayashi Rice (Japan)
Hayashi rice is a Japanese dish inspired by Western tradition with beef in demi-glace sauce…
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Mizore-ni Tsukune (Japan)
Mizore-ni Tsukune, the dashi broth soup with minced chicken meatballs and grated daikon like snow.
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Lao Khao Soi (Thailand)
Lao khao soi rice noodle soup with a stew of fermented soybeans and meat, typical…
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Nama Shokupan (Japan)
Nama shokupan, the soft Japanese milk bread made with the Yudane method, for the Welcome…
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Gye-ran Kimbap (Korea)
Gye-ran Kimbap, the Korean version of Sushi, with the difference that the fillings never include…
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Cong you bing (China)
Cong you bing, the Chinese pancakes filled with scallions, are the second course of the…
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Pajeon (Korea)
Pajeon, the Korean pancake with scallions and a batter that’s a mix of flours and…