Ancient Food Preservation Technique
I passed by these awhile ago. Bottle gourd slathered with salt and being dried in the sun. I believe it is for extending the shelf life of the vegetable. I’ve […]
I passed by these awhile ago. Bottle gourd slathered with salt and being dried in the sun. I believe it is for extending the shelf life of the vegetable. I’ve […]
This I had last week, duck gizzard again, over Lu Rou Fan – braised ground pork on rice. The egg comes with the lu rou fan, the coriander sprinkle is […]
Century egg, prepared my own way. It is a popular Chinese Cold dish, usually eaten with fresh tofu. I don’t have tofu, so I put a little soy sauce in […]
I wrote something about peking duck that aroused reaction. I wrote “Peking duck is simply a roasted duck, roasted whole”. I was told it’s not as simple as that. So […]
Duck tounge is an extremely popular must-try for people coming to Taiwan. It has been featured in Bizzare Foods with Andrew Zimmern ( forward to 16:45 ). It’s my first […]
This is last part of the pinakbet story. Cooking Put the pork in a pan, add water just enough to cover. Bring to boil. Here’s mine when cooking, I used […]
This is a week overdue, anyway I kept it in mind. I gave a hint that I’d post how I cook pinakbet previously. This is it. Note that the pictures […]
I usually can afford to cook on the weekends, Filipino foods of course. On the weekdays, time is so tight so I default to eating in Taiwanese eateries, or do […]
This one’s one of the most popular Filipino dish. The mighty pinakbet, a vegetable stew. Yes, did it myself. I may have quite a lot to say about this dish, […]
Most of Taiwanese dish is somehow traceable to a particular dish from China. This maybe it is real Taiwanese, as I was told. This one is not for the squeamish. […]