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01:00PM January 22, 2017 - by: eemia21

Soljanka

соля́нка, Selyanka

(Russian) (0 )

A thick, spicy and sour Russian soup that is common in Russia and other states of the former Soviet Union and certain parts of the former Eastern Bloc. https://en.wikipedia.org/wiki/S…

12:54PM January 22, 2017 - by: eemia21

Chairo Paceno

Chairo Paceño

(Bolivian) (0 )

A traditional Bolivian lunch begins with a hearty and nutritious soup such as sopa de maní (peanut soup) or chairo paceño, the signature dish of highland La Paz. More like a thick stew, chairo (which comes from the Aymara word for ‘soup’), is a classic …

12:37PM January 22, 2017 - by: eemia21

Pastitsio

παστίτσιο, pastítsio, pasticcio

(Greek) (0 )

A Greek and Mediterranean baked pasta dish that contains ground beef and béchamel sauce. Béchamel sauce, also known as white sauce, is made from a white roux and milk. https://en.wikipedia.org/wiki/P…

12:29PM January 22, 2017 - by: eemia21

Curry Mee

mee kari, 咖喱面, 咖喱麵, Gālímiàn, 咖喱喇沙, cur…

(Chinese) (Indian) (Indian-Chinese) (Malaysian) (Singaporean) (0 )

A dish that is unique to Malaysia and Singapore, drawing from Chinese and Indian influences. It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, …

12:16PM January 22, 2017 - by: eemia21

Tortellini

cappelletti

(Italian) (0 )

Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular …

11:58AM January 22, 2017 - by: eemia21

Cassoulet

caçolet

(French) (0 )

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. https://en.wikipedia.org/wiki/C…

11:54AM January 22, 2017 - by: eemia21

Steak Tartare

tartare aller retour

(French) (0 )

Steak Tartare is a meat dish made from finely chopped or minced raw beef. It is often served with onions, capers and seasonings, sometimes with a raw egg yolk, and often on rye bread. Although less common than the completely raw variety, there is a …

11:41AM January 22, 2017 - by: eemia21

Monjayaki

もんじゃ焼き, Monja

(Japanese) (0 )

Monjayaki is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but that uses different liquid ingredients. The primary difference is that Monjayaki uses a more liquid dough resulting in a thinner and crispier pancake. https://en.wikipedia.org/wiki/M…

11:32AM January 22, 2017 - by: eemia21

Kakuni

角煮, Square Simmered

(Japanese) (0 )

Kakuni is a Japanese braised pork dish which literally means "square simmered". Kakuni is thick cut pork belly simmered in dashi, soy sauce, mirin, sugar and sake. A specialty of Nagasaki but popular throughout Japan. Served with Karashi hot mustard on the side. https://en.wikipedia.org/wiki/K…

11:28AM January 22, 2017 - by: eemia21

Zosui

Ojiya, 雑炊, おじや

(Japanese) (0 )

Zosui is a mild and thin Japanese rice soup akin to a vegetable soup with lots of rice. It is made from pre-cooked rice and water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. …

11:22AM January 22, 2017 - by: eemia21

Ankimo

鮟肝

(Japanese) (0 )

Ankimo is a Japanese dish made with monk fish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Traditionally topped with grated daikon, negi and ponzu …

11:14AM January 22, 2017 - by: eemia21

Kamaboko

蒲鉾:かまぼこ

(Japanese) (0 )

Kamaboko is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served …

10:55AM January 22, 2017 - by: eemia21

Chicken Tatsuta

竜田揚げ, Tatsuta-Age

(Japanese) (0 )

Japanese style fried chicken dish. The major difference between Kara-Age, which is the most popular Japanese style fried chicken and Tatsuta-Age is that Tatsuta-Age uses potato starch instead of wheat flour. potato starch - katakuriko or 片栗粉 http://www.mustlovejapan.com/su…

10:25AM January 22, 2017 - by: eemia21

Champon

Chanpon, ちゃんぽん

(Chinese) (Japanese) (Korean) (0 )

There are different versions in Japan, Korea and China. The dish was, inspired from the cuisine of China. A Chinese style noodle dish that was invented in Nagasaki, a city that has long been influenced by interactions and trade with China. Champon is designed to …

10:19AM January 22, 2017 - by: eemia21

Chankonabe

ちゃんこ鍋, Sumo stew

(Japanese) (0 )

A hearty stew that evolved as a way to fatten up Sumo wrestlers. Chankonabe has no fixed recipe but always contains large quantities of protein sources such as quarter chickens, fish balls, tofu, beef and sea foods. Everything is chunky and sumo sized. The broth …

10:10AM January 22, 2017 - by: eemia21

Dango

団子, Japanese dumplings

(Japanese) (0 )

Dango is a Japanese dumpling and sweet made from mochiko, related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. https://en.wikipedia.org/wiki/D…

10:04AM January 22, 2017 - by: eemia21

Takoyaki

たこ焼き, 蛸焼

(Japanese) (0 )

Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special moulded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki was first popularized in Osaka, where a …

09:58AM January 22, 2017 - by: eemia21

Nikujaga

肉じゃが, meat-potato

(Japanese) (0 )

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. https://en.wikipedia.org/wiki/N…

09:52AM January 22, 2017 - by: eemia21

Yakitori

焼き鳥, Grilled Chiken

(Japanese) (0 )

Yakitori is a Japanese type of skewered chicken. The preparation of Yakitori involves skewering the meat with kushi, a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. https://en.wikipedia.org/wiki/Y…

09:48AM January 22, 2017 - by: eemia21

Cotechino Modena

Cotechino di Modena

(Italian) (0 )

Cotechino Modena is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy. This is often served with lentils or cannellini beans with a sauce alongside mashed potatoes, especially around the New Year. https://en.wikipedia.org/wiki/C…