Pimping instant noodles is a huge and popular genre of cooking, and I love seeing some of the clever ideas shared on social media. Ramyun (noodles in a soupy broth with a variety of flavours and toppings) are enormously popular in Korea and the instant variety are a staple quick slurp for many. This recipe ... Read more »
Korean Ketchup Fried Frankfurters (Sausage Yachae Bokkeum) is a recipe that immediately jumped out when I first flicked through Pocha by Su Scott. Not only do I love both frankfurters and ketchup, the way that the franks are hassel-backed to give more surface area for the sticky sweet and tangy sauce to cling to is ... Read more »
Are you a fan of K-drama? Short for Korean Drama it’s the collective term for a huge body of television series created in Korea but with world-wide appeal, and a rapidly growing a global fan base of which Pete and I are members. Why am I mentioning this in a review of a Korean cookbook, ... Read more »
A simple noodle dish garnished with egg, cucumbers, and carrots with a sesame sauce, Liang Mian is a popular dish sold from casual eateries, street food stalls and convenience stores across Taiwan. This recipe is from Made in Taiwan by Clariss Wei, published by Simon and Schuster. Read our detailed book review of Made In Taiwan. ... Read more »
Three-Cup Chicken is a quick, easy and delicious dish to make, perfect for a midweek meal or part of a weekend feast. Originating in the Jiangxi Province of China, it came to Taiwan with the Hakka people. The Taiwanese version adds a big handful of basil and is a staple of both home cooking and ... Read more »
Crispy, soft and flaky scallion (spring onion) pancakes are a popular street food in Taiwan. Made from a wet, unleavened dough rather than a batter, they are often eaten for breakfast, but can be enjoyed at any time of the day, with or without an egg. Fried fresh for each customer, vendors usually roll them ... Read more »
“Taiwanese food, that’s basically the same as Chinese, isn’t it?” That’s the refrain I heard from quite a few people when we planned our two holidays to Taiwan. The answer is “yes and no“, but that “no” is no small thing at all. Yes, a large swathe of Taiwanese cuisine has similarity to Chinese dishes ... Read more »
This delicious Korean dish of soy sauce beef with jammy egg from Su Scott’s Rice Table: Korean Recipes & Stories To Feed The Soul is supreme comfort food. Tender beef in a salty, sweet sauce with marinated eggs, eaten with plain rice, this is the kind of food that I crave when feeling cold, tired ... Read more »
The Korean radish is a hugely popular vegetable in Korean cuisine. The root’s firm, crunchy texture is prized in pickled and fermented forms, but is also used fresh and dried. The leaves are also used as a fresh green vegetable. Also known as daikon (Japanese), mooli (Hindi), Oriental radish, winter radish and white radish, Raphanus sativus ... Read more »
Cabbage is one of the most commonly eaten vegetables in Korea and one that everyone loves. I’m a huge fan too, and love how versatile this humble brassica can be. In this delicious recipe from Su Scott’s Rice Table: Korean Recipes & Stories To Feed The Soul, the cabbage is cooked fast and hot so that ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]