First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but…
I am impatiently waiting for the peak preserving season which starts some time next month. In the meantime, since mangoes seem to be already in…
Butter Chicken is one of the most famous Indian dishes, it is featured in most cookery books, served in most Indian restaurants and probably…
The successful experiment in simmering daikon with squid (click here to see the recipe) reminded me how much I love squid and made me look for…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use…
It’s kimchi time again! After white radish (daikon) kimchi and the simplified version of Chinese/Napa cabbage kimchi, I would like to present you the most…
I suppose many of you will agree that fried rice is one of the most extraordinary dishes in the world. Whatever we use as ingredients,…
Some of you probably remember Cubed Radish Kimchi (Kkakdugi 깍두기) I have written about a couple of weeks ago. This famous dish was easy, absolutely…
Seeing radish kimchi at Hyosun Ro’s Eating and Living and then at Hiroyuki’s Blog on Japanese Cooking I felt it was high time I embarked on…