Latest Photos

03:27AM May 23, 2017 - by: anika854

Namagashi

(Japanese) (0 )

It a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony. Namagashi may contain fruit jellies, other gelatines such as Kanten or sweetened bean paste. It is beautifully designed in detail using seasonal and natural motifs such as …

03:12AM May 23, 2017 - by: anika854

Tapai

Peuyeum

(Indonesian) (0 )

Tapai is a traditional fermented food found throughout much of East- and Southeast Asia. It is an alcoholic paste and has a sweet or sour taste and can be used directly as a food or in traditional recipes. Tapai can be made from a variety …

03:07AM May 23, 2017 - by: anika854

Mijiu

(Chinese) (0 )

It is Chinese rice wine made from glutinous rice. As a fermented beverage, it is categorized as a form of huangjiu. It is generally clear and somewhat sweet, like its Japanese counterpart sake. Its alcohol content ranges between 12% and 20%.

02:54AM May 23, 2017 - by: anika854

Jiuniang

(Chinese) (0 )

Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5-2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with …

08:41PM May 22, 2017 - by: itisclaudio

Beef Fried Rice

(Chinese) (0 )

Beef version of friend rice

08:29PM May 22, 2017 - by: itisclaudio

Lumpia

Loempia, Loenpia, Ngohyong

(Filipino) (1 )

Lumpia is a Filipino savory snack similar to spring rolls. It is made of a thin dough "lumpia wrapper" containing a filling that varies from chopped vegetables to minced meat. Lumpia is served in any kind of gathering celebration in the Philippines.

07:50AM May 22, 2017 - by: itisclaudio

Chicken 65

(Indian) (0 )

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entrée, or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using …

07:45AM May 22, 2017 - by: itisclaudio

Gobi Manchurian Gravy

(Indian) (Indian-Chinese) (0 )

Gobi Manchurian Gravy is a combination of deep fried cauliflower florets and a spicy cornflour based thick gravy prepared in traditional Chinese way.

07:43AM May 22, 2017 - by: itisclaudio

Chilli Chicken

chili chicken, Chilly Chicken

(Indian) (Indian-Chinese) (0 )

Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too. Wikipedia

07:20AM May 22, 2017 - by: itisclaudio

Lomo Al Trapo

(Colombian) (0 )

Literally translated as "beef tenderloin in a towel," lomo al trapo is made by wrapping a big chunk of beef tenderloin in a thick crust of salt swaddled in a towel, tying it up, and throwing it directly on a fire until it's cooked. It's …

10:27AM May 19, 2017 - by: itisclaudio

Espresso

(Italian) (-Worldwide-) (0 )

Espresso is brewed by using an espresso machine to force a small amount of nearly boiling water and steam – about 86 to 95 °C (187 to 203 °F) – under pressure through finely ground and compacted coffee. The espresso machine was patented in 1901 …

09:20AM May 19, 2017 - by: itisclaudio

Caffe Macchiato

Espresso Macchiato

(Italian) (0 )

Caffè macchiato is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means "stained" or "spotted" so the literal translation of caffè macchiato is "stained coffee", or coffee with a spot of milk.

08:48PM May 17, 2017 - by: itisclaudio

Binatog

(Filipino) (0 )

Binatog is a popular Philippine snack sold by vendors who roam the streets with their wooden carts. It consists of boiled corn topped with shredded coconut. This is made by soaking mature white corn in water and salt until puffed. The soaked corns are then …

08:44PM May 17, 2017 - by: itisclaudio

Ginataang Halo Halo

Ginataang Halo-halo

(Filipino) (0 )

This is a delicious and filling snack specially if you love anything with coconut milk in it. Ginataang Halo Halo is also perfect during rainy days. Ginataang Halo Halo is an old-time favorite of Filipinos. Typically made with glutinous rice balls, tapioca pearls, sweet potatoes, …

08:30PM May 17, 2017 - by: itisclaudio

Banana Cue

Banana Q, Kamote Q

(Filipino) (0 )

Banana cue is made with deep fried bananas coated in caramelized brown sugar. The bananas used for this recipe are Saba bananas, which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick, and sold on the streets. …

06:20PM May 17, 2017 - by: itisclaudio

Isaw

(Filipino) (0 )

Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. They are usually …

05:02PM May 17, 2017 - by: itisclaudio

Sinaing Na Tulingan

(Filipino) (0 )

Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna. It is a type of saltwater fish locally known in the Philippines as “tulingan”. This dish is famous in the coastal towns of Batangas.

04:11PM May 17, 2017 - by: itisclaudio

Sisig

(Filipino) (0 )

Nothing goes to waste in Filipino food. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig. The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with …

03:58AM May 12, 2017 - by: anika854

Karaage

(Japanese) (0 )

Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves optional marinating small pieces of the food in a sauce, then lightly coating it with a seasoned wheat flour or …

03:51AM May 12, 2017 - by: anika854

Katsukarē

(Japanese) (0 )

Katsukare is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served in a large plate and is typically eaten using a spoon or fork.