Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick. The meat is first cooked and cut into narrow slices. Then, it is basted with a spicy BBQ-flavoured sauce.
Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg.
Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.
The rou jia mo originated in the Shaanxi Province of China, and is now eaten all over the country. It’s typically prepared and eaten on the street. The dough for the bun, or mo, consists of a simple mixture of wheat flour, water and maybe yeast. Of course recipes may vary, but this basic equation makes for a chewy and subtle pillow for the delicious filling.
These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.
This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.
Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.
Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan. The traditional cuisine of Japan (washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.
This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.
Where possible, food is eaten in as natural a state as possible, as fresh as possible, as this is considered the ultimate way to eat.