Monday, June 26, 2017

Korean gopchang

Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried or grilled. In Korean, it's stewed in hot pot, grilled over a barbecue, boiled in soup with other intestines or made into sausage.

Gopchang is chewy without being rubbery, it's regarded as a delicacy and more expensive than equivalent weight of regular meat. Wrapping it with ssam is one of the popular ways to eat gopchang. Popular dipping sauce for this dish is a mixture of sesame oil, salt and gochujang.

Wednesday, June 21, 2017

Hong Kong phoenix talons

Phoenix talons is a dish made of chicken feet, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavored with black fermented beans, bean paste and sugar. After frying and steaming, chicken feet become very soft and you can easily chew the bones. It's important to cut off all the nails of the chicken feet before frying them.

Although foreigners might feel a bit apprehensive when hearing its name, the locals, especially the older generation, are very fond of this dish. Phoenix talons can be served as a snack, cold dish or main dish.

Monday, June 19, 2017

Vietnamese pho

Pho is a Vietnamese noodle broth with flat rice noodles, herbs and either beef or chicken.The word 'pho' actually refers to the noodles, not the soup, and they're always tender with a nice body. However, the locals judge the pho by its broth, the herb and vegetables garnishes are available everywhere in Vietnam and always exceptionally fresh.

Pho broth is a long-simmered affair, combining chicken or beef bones (or both!) with aromatics like onions and ginger to make a deeply rich, deeply savory broth. Making a great broth is a process that takes hours, sometimes days.

Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles, and now it's the specialty of a number of Vietnamese restaurant chains around the world.

Friday, June 16, 2017

Taiwanese beef noodles soup

Beef noodle soup is considered a national dish in Taiwan, so much that it has an annual festival devoted to the dish. Beef noodle soup is made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. Use boneless beef shank for authentic texture. Otherwise, settle for well-marbled beef chuck stew meat, which will be just as flavorful.

Every year the city of Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete for the "best beef noodle" title in Taiwan.

Thursday, June 15, 2017

Filipino chicharon

Filipino chicharon is deep-fried pork belly or pork rinds, it may also be made from chicken, mutton, or beef. Chicharon is crispy and crunchy, a perfect snack to go with beer, the locals also use it as a topping in many Filipino dishes.

It's time to increase your caloric, fat, and cholesterol consumption the delicious way ;)

Monday, June 12, 2017

Pad Thai

In Thailand, people are fiercely loyal to their favorite pad Thai. Pad Thai is a stir-fried rice noodle dish with eggs and tofu, and flavored with tamarind pulp, red chili pepper, shallots, roasted peanuts, fish sauce, dried shrimp and most of all, lime wedges. Fresh lime is key to creating the unique flavor. It's commonly served as a street food and at casual local eateries in Thailand.

Friday, June 9, 2017

Taiwanese danzai noodles

Danzai noodles are small bowls of fresh noodles in piping hot soup, embellished with an assortment of condiments. The normal serving size is usually small, being considered more of a snack than an entree.

There are several important components to this dish, one of which is the soup broth, whose flavors are extracted from a large amount of prawn shell, other common ingredients are shrimp, minced pork, coriander and garlic. The dish was invented in 1895 by a fisherman who sold it from buckets strung on a bamboo pole.