Latest Dishes

05:00AM October 07, 2014 - by: foodmaster

Sticky Rice Shu Mai


(Chinese)

05:00AM October 01, 2014 - by: foodmaster

Halo-Halo


(Filipino)

Dessert made with a hodgepodge of ingredients, including shaved ice, sweet beans, fruit, tapioca, and ube ice cream. http://www.buzzfeed.com/melis...

05:00AM October 01, 2014 - by: foodmaster

Biko

Sweet Sticky Rice


(Filipino)

This creamy, easy-to-make dessert only requires a few ingredients. But it still packs a ton of flavor, and it’s garnished with equally addictive latik, or cooked-down coconut milk or cream. http://www.buzzfeed.com/melis...

05:00AM September 30, 2014 - by: photofood

Pollo A La Brasa

Peruvian Chicken, Rotisseri...


(Peruvian)

Pollo a la Brasa, also known as Peruvian chicken, is one of the most consumed dishes in the country. Originally only seasoned with salt and cooked in charcoal today the chicken is marinated in a "secret" mixture mainly consisting of vinegar, dark beer or soy ...

05:00AM September 30, 2014 - by: photofood

Tacu Tacu

Pan-Fried Rice And Beans Fl...


(Peruvian)

Tacu Tacu was invented by African slaves that worked on the haciendas during Colonial times using leftovers to make a hearty and substantial meal. A mixture of rice, beans, bacon, onions and spices is formed to a thick pancake and stir-fried. It's either served as ...

05:00AM September 30, 2014 - by: photofood

Carapulca

Carapulcra, Kalapurka, Meat...


(Peruvian)

Carapulca is one of the oldest Peruvian dishes. This stew is made of pork or chicken meat, dried potatoes, onions, different Peruvian chilies (aji), cumin, cilantro, cloves and peanuts. http://www.limaeasy.com/peruv...

05:00AM September 30, 2014 - by: photofood

Tiradito

Sashimi-Style Fish


(Peruvian)

Some say Tiradito is just Ceviche without onions. Both dishes are made of raw white fish, but for Tiradito the fish is cut into sashimi-style thin stripes instead of cubes. While the fresh fish in a ceviche is marinated in a spicy lime juice sauce, ...

05:00AM September 30, 2014 - by: photofood

Pachamanca


(Peruvian)

This traditional Peruvian dish (actually more a cooking method) dating back to pre-Hispanic times comes from the Andean provinces, but meanwhile conquered Lima and is found in many rustic restaurants. Hot rocks that had been heated in a fire are put into a hole in ...

05:00AM September 29, 2014 - by: photofood

Crispy pata


(Filipino)

Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior. Served with vinegar, soy sauce and chili. If you have a craving for this at any time, ...

05:00AM September 29, 2014 - by: photofood

Sinigang


(Filipino)

Sinigang is a stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes. Often accompanied by vegetables like kangkong, string beans and taro, this stew is eaten with rice. A modern, but delicious spin on Sinigang is Sentro 1771’s version ...

05:00AM September 29, 2014 - by: photofood

Bagel

beigel


(American) (Polish)

Bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp ...

05:00AM September 29, 2014 - by: photofood

Chicken inasal


(Filipino)

Yes, it's grilled chicken. But in Bacolod, this is no ordinary grilled chicken. The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil. Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), ...

05:00AM September 29, 2014 - by: photofood

Corned beef Hash


(American)

In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits), and occasionally fried potatoes (hash browns, home fries, etc.). The dish may also use corned beef or roast beef. ...

05:00AM September 27, 2014 - by: paola

Chocolate cake


(French)

05:00AM September 26, 2014 - by: foodmaster

Ossobuco

Osso buco


(Italian)

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. There are two types of ossobuco: a modern version that has tomatoes and the original version ...

05:00AM September 24, 2014 - by: foodmaster

Juane


(Peruvian)

Seasoned rice and chicken or hen cooked in banana leaf

05:00AM September 24, 2014 - by: foodmaster

Empanada De Carne


(Peruvian)

05:00AM September 24, 2014 - by: photofood

Mu shu pork

Moo shu pork, moo shi pork,...


(Chinese)

Dish of northern Chinese origin, possibly originating from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American Chinese cuisine.