The whole idea started with me thinking of Moroccan cuisine. They use spices extensively in their food, and have done so for thousands of years e.g cinnamon, cumin, pepper, coriander, fennel, cloves, nutmeg. And then I realised, that many of these flavours are represented in the world’s beloved
Bokkeum in korean simply refers to stir-fried food. The verb form of the word is “bokkda” (볶다) which means “cooking dried ingredients over heat.” Nowadays the use of the word is not limited to dry stir-fried food, but also means stir-fried foods in thick sauce. Jeyuk-bokkeum (제육볶음) or “pork-bokkeum” (Korean
I’m not really into generic sponge cakes. They’re rarely moist, because recipes call for way too long oven times, and people tend to over bake them and/or hold back on the fat, making the cakes stale after just a couple of hours. And then there’s this
Pierogi, or the juvenile diminutive form pierożki, are Polish dumplings of unleavened dough first boiled and then usually baked or fried. They’re traditionally stuffed with a potato filling, sauerkraut, ground meat or cheese. When stuffed with a potato filling, the Poles call them “ruskie pierogi” (Russian pierogis). When served
Saying you love asian food, is like saying you like European food. What does that even mean, right? Well, I’ll tell you what it means. It means I like the ingredients that are common in many East and Southeast asian regions, those include rice, ginger, garlic, sesame seeds, chilies,