Stewed Chicken with Three Cups Sauce is a popular chicken dish in Chinese cuisine. It is come form Jiangxi province but it is become more famous in Taiwan so much so that it is said "A restaurant that cannot cook Sanbeiji is not a true Taiwanese restaurant. The origins of stewed chicken with three cups sauce is related to a hero - Tianxiang Wen: At the end of the southern song dynasty, a national hero wen tianxiang was captured. An old woman known that wen tianxiang will be killed, she brought a chicken and a pot of wine to the prison to visit him. With the help of a jailer, the old woman met wen tianxiang. The jailer took the chickens packed cut into pieces, than put three cups of rice wine in a clay pot, use small fire to cook the soups. An hour later, they bring the chicken to wen tianxiang to eat. After the jailer to return to his hometown in jiangxi province, when wen tianxiang anniversary coming, he always put the dish reaction to him. Afterwords, a chef change the three glasses of wine to a glass of sweet whose, a cup of soy sauce and a cup of lard.
Budae chigae is one of many favorite dishes for Koreans worldwide. Budae which translates into army in Korean and chigae meaning stew, this dish is known to have originated from the Korean War. During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples. Much like kimchi chigae, this soup-based dish contains kimchi, tofu, scallions, onions, gochujang, and much more. Also, to add texture and volume to the soup, it can contain vermicelli as well as ramyun noodles. It is consumed along with a bowl of steamed rice, bop, to compliment its spiciness and its abundance in meat such as spam, sausages and pork.
Vietnamese Steam Rice Rolls, also called 'Banh Cuon' is made from a very thin sheet of rice batter. It is mainly filled with ground pork, onions and minced wood ear mushroom. It can be eaten with sides such as Vietnamese Pork Loaf (Cha Lua), bean sprouts and cucumbers. Vietnamese fish sauce (Nuoc Mam) is usually poured over the dish to add extra flavour or it can be on a separate side dish. This dish is usually eaten for breakfast in Vietnam and at times for lunch, but rarely for dinner as it is a fairly light dish.
Kimchi chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock. The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by variousside dishes. The broth is generally made by simmering the main protein (beef, chicken, pork, seafood) in a soy sauce-based seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped rice cakes (garaetteok) are thinly sliced diagonally and boiled in the broth. Garnish is added before serving and it may vary by region and personal taste.
A similar dish to Banh Cuon, is the Cantonese Steamed Rice Roll, also known as 'Chee Cheong Fun'. This dish is also made out of a sheet of rice batter but is thicker than the one's used to make the Vietnamese Steamed Rice Roll.
The main difference with the Cantonese Steamed Rice Roll compared to the Vietnamese one, is that there are more varieties in relation to the ingredient as it can be filled with either shrimp, beef or pork. Additionally, it is topped with soy sauce before it is served.
Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony. source: http://patmart.net/pat/files/attach/images/158/332/dakgalbi1final.jpg
Vietnamese Rice Paper Rolls, also known as 'Goi Cuon' in Vietnamese, can be made in a number of different ways. The main ingredients for Rice Paper Rolls are rice vermicelli, which are the noodles and of course the rice paper wraps. Herbs and fresh vegetables such as cucumbers, lettuce and carrots are optional.
These wraps of often dipped into a sauce before each bite for extra flavour. Any preferable sauce can be used, however the main dipping sauce used are Vietnamese Fish sauce (also called Nuoc Mam), satay dipping sauce or Hoisin Sauce.
Of course, you may choose anything you like as your main ingredient, but the the main and most popular types of Rice Paper Rolls that can be made are:
Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.
Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.
An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soji at popular bars or restaurants.
Crepes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.
Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened, and savoury galettes (crêpes ales) made with buckwheat flour and unsweetened.
Soondae is a pork sausage, filled with mixed with sweet rice and sweet potato vermicelli noodles. It is a traditional Korean sausage and popular snack food sold by various restaurants as well as street vendors. Unlike meaty American or European sausages, soondae is lightly spicy in taste and steamed to a moist, soft roll which is then cut into oval slices. It has great texture and guaranteed to melt in one’s mouth. A mixture of salt, ground pepper and gochugaru(red chili pepper flakes) is served alongside this dish for flavoring. Soondae is usually served with kimchi like cubed radish, kkakdugi, along with a warm miso-type soup or udon .
Lasagna, next to pasta, is the epitome of Italian cuisine. There are numerous variations of lasagne with ingredients used varying according the region or local custom. Common to every type however, are lawyers of flat or curley noodles, separated by rich sauces with and a focus ingredient being meat, fish, or vegetables.
The following recipe is a simple, go to guide to make your own home-cooked, delicious beef lasagna.
Bun Bo Hue is another popular dish in Vietnam. The first two words 'Bun' translates into rice vermicelli which are the noodles, 'Bo' which is the beef. The last word 'Hue' is a former imperial capital of Vietnam and is where this dish originated from, hence its name.
The noodles are thicker and more round compared to the flat noodles that are used in the Vietnamese Beef Noodle Soup, also known as 'Pho'.
Bun Bo Hue is a combination of broth, rice vermicelli, beef shank, pork leg and at times, may also include pigs blood. This dish is known for its spicy taste with a predominant lemon grass and shrimp paste flavour.
It is comes from Guangdong province and also is one of the Eight Culinary Traditions of Chinese cuisine. Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. There are many kinds of cooking methods in cantonese cuisine especially steamed and Fried most are widely used. Below I will introduce several distinctive and typical cantonese cuisine.
First one is my favorite dish --- Mushroom and chicken hot pot rice
This dish is easy to do and very delicious, every time I eat this cuisine it always makes me miss my hometown.
Szechuan cuisines is the most distinctive and largest cuisine in China. it is come from Sichuan, China and the unique feature of Szechuan dish is hot, spicy, fresh and fragrant. Salted fish and shredded meat in clay pot is one of the representative of the sichuan cuisine. This dish has rich nutrition and vitamin which is good for our health. Cooking time: 10 - 25 minutes Main material: pork ,carrot , bamboo shoots, ginger，scallion, chilli and cooking starch Supplementary material: sesame oil, cooking wine, vinegar,soy sauce, sauce, suger and water
Curry is synonymous with India. The term ‘Curry’ was termed by The English. It is an Anglicised version of the Tamil term ‘kari’ which is a general term for spiced sauce. There is no set recipe for curry – it can be made wet or dry, hot or mild, and combined with a variety of mixtures – depending on cooking preference or regional style of cooking.
There area vast array of types of curry; too much to cover in this single post. Here are some of the most popular curries you’ve probably heard of.
When you think of Japan you think of Sushi. One of the country’s most well-known and popular dish, Sushi dates its origins to 4th century Southeast Asia where fish was fermented and preserved with rice. Most people think of sushi as rice coupled with raw fish. However little known is the fact that sushi actually means ‘vinegared rice’.
There are many types of sushi. Here are just a few:
The Vietnamese Beef Noodle Soup, also known as 'Pho' (pronounced as "fuh") is one of the most popular dishes in Vietnam. One interesting fact that many may not know about Pho is that it is mainly a food eaten for breakfast in Vietnam.
Pho consists of broth, rice noodles, herbs and can be made in a number of different variations. The main sauces that many people add to their Pho is called Hoisin Sauce as well as Sriracha which is a type of Chili sauce. Other than different meats, extras such as tendon, tripe and brisket can be added. The main types that are found in local restaurants include:
Pho Bo (Beef): The traditional beef noodle soup that consists of raw lean beef that will cook while in the soup. Other variants of Beef can include: Pho Bo Vien (Beef Meatballs), Pho Chin (Beef Brisket) and Pho Tai (Sliced Steak)
