Discover 21 unique dining experiences in Oxford, Massachusetts, with a diverse culinary scene to explore and savor.
A traditional Cantonese ginger scallion sauce is a starting point for a restorative chilli oil infused with a host of other condiments to coat your noodles with soul-stirring comfort. Miso is optional but highly recommended for the sweet-and-savoury kick of umami that it imparts!
These slow-braised pork belly portions are so aromatic and tender, you’d want to make them over and over again. Serve on a bed of luscious cauliflower puree, or your choice of mashed potatoes or noodles with Asian greens. Pair with a glass of Spier Seaward Shiraz.
This Korean Fire Chicken With Cheese (Cheese Buldak) packs a punch not just with flavor but with heat too. The sauce is hot with a subtle sweetness to it. Eat it with rice and you have yourself the perfect meal.
Cold, nutty, and creamy! You're missing out on Kong Guksu. Kong Guksu is a popular summertime dish beloved by many Koreans.
This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!Serve it as a side or as a meal with a simple piece of Asian Glazed Salmon or Honey Garlic Chicken Breast.
Using just a few simple ingredients, you can make your own crispy, savory, and gluten free potstickers at home!
'Next Level Chef' contestant and food writer Mehreen Karim explains how to make pakora out of essentially any vegetable or protein.
Discover 26 delectable eateries in Seekonk, MA, showcasing local flavors and culinary delights for an authentic dining experience.
Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!
Don't Miss Out On Traditional Hawaiian Food You Have To Try. These are some of the best Hawaiian foods to try during your next trip.
The quickest, easiest, and most delicious noodle dish you can make.
The other day I was asking hubby in the morning what he wanted for dinner. And his reply was "...the Korean fried chicken that you cooked, quite nice...". Then I recalled I was supposed to try the other spicy version, the Yangnyeom-tongdak 양념통닭! I think this Korean spicy fried chicken is quite popular among the youngsters in Singapore now? I've heard about brands like Ne Ne Chicken, 4 Fingers Chicken, Woori Nara selling these infamous wings, whether spicy or non-spicy version. Did KFC (as in the fast food KFC not Korean Fried Chicken in short) also come out with something similar as well? Oh well, I've not tried any of those so I can't comment on how they taste like. But I can declare for sure, this Yangnyeom-tongdak that I made was freaking delicious, literally finger-licking good! I couldn't stop raving about it to the hubby in the afternoon when I was doing a test batch. He too, said it was very good after trying it in the evening. He couldn't decide whether he liked this one better or the Dakgangjeong better. For me, this Yangnyeom-tongdak is the clear winner, because of my favourite magic sauce of the moment, Gochujang! The chicken wings were crispy, crunchy, sticky, spicy, tangy and sweet, and the addition of chopped walnuts, almonds and sesame seeds added a nutty aroma to the wings. It's hard to describe how tasty it was, you have to try it yourself! Basically the method of cooking is similar to Dakgangjeong, double-frying the wings to make them extra crunchy and then tossing the wings with special sauce. Yangnyeom-tongdak used more ingredients to make the sauce and slightly more work, but the effort was totally worth it. I adapted the recipe a little, instead of strawberry jam in the original recipe, I used pomegranate molasses and yuzu jam as these are the only jam I have at home. I also used brown sugar instead of white sugar. Go ahead, give it a try! Hope you will enjoy it as much as I did! Korea Spicy Fried Chicken (Yangnyeom-tongdak 양념통닭) (recipe adapted from Beyond Kimchee) Ingredients 500g chicken wings (about 6-7 pieces, separate into 12-14 drumlets and winglets) 1/2 tbsp rice wine 1/4 tsp fresh ginger, grated Pinch of salt and pepper Potato starch or corn starch Vegetable oil for frying Handful of chopped walnut/almond and sesame seeds, lightly toasted Sauce 1/4 large onion or 1/2 small onion 1 clove garlic 1/2 tsp fresh ginger, grated 2 tbsp Korean chilli paste Gochujang 1 tbsp soy sauce 1 tbsp ketchup 1 tbsp rice wine 3 tsp brown sugar 1 tsp pomegranate molasses 1 tsp yuzu jam 1 tsp white vinegar 1 tbsp rice syrup Steps Season the chicken pieces with rice wine, ginger, salt and pepper. Set aside. Puree onion, garlic and ginger using blender or mortar and pestle. In a saucepan, add puree and sauce ingredients, mix well. Heat saucepan to medium heat, and bring the sauce to boil. Reduce to low heat and let simmer for 3-4 mins. The sauce will thicken slightly. Set aside. Coat the chicken pieces with potato starch. Make sure each piece is well coated. Heat oil in pot in medium heat. Once oil is hot, fry the chicken pieces until lightly golden. Remove and drain on paper towel. Turn up the heat to medium high and fry the chicken pieces again for another 2-3 mins, or until they look golden brown and feel crunchy (press using tongs). Drain on paper towel. Place all the chicken pieces, chopped nuts and sesame seeds in the pot of sauce and toss well to coat evenly. Best serve hot. I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
Spicy, peanutty, noodley bit of super easy comfort food coming your way! These gochujang noodles require just a handful of pantry ingredients - like ramen noodles, peanut butter, sesame oil, soy sauce, and more - and come together in just 20 mins. Weeknight win!
This Chinese New Year, why not try these delicious hotpot sauces to spice up your celebrations? From traditional sauces like spicy and sweet chilli, to more modern combinations like dashi garlic and honey miso, there's something for everyone. With these recipes, you can make your own version of each sauce, allowing you to experiment and find the perfect flavor for your taste!
The beautiful Asian inspired fine dining restaurant on Delaire Estate - Indochine | DrizzleandDip.com
Enjoy the rich, spicy flavors of Laos with this khao poon recipe, a comforting noodle soup with chicken and fresh herbs and spices.
Wafu pasta is a mix of western and Japanese cooking elements with western creamy textures combined with Asian umami flavors for a lighter, but flavor-packed velvety pasta. You can find it in many new and trendy restaurants throughout Asia. We love this mix of culture cooking because the pasta tends
The beautiful Asian inspired fine dining restaurant on Delaire Estate - Indochine | DrizzleandDip.com
Iedereen kent ze wel, sajoer boontjes. Maar heb jij ze al eens gemaakt zonder een kant-en-klare boemboe? Dan zijn ze nóg veel lekkerder zelfs!
Dinner tonight.
Beef shin ragu is super flavoursome and uses a cheap cut of me, so affordable, too. This ragu recipe could not be easier to make.
One of my favorite Japanese dishes, Agedashi Tofu - Japanese Fried Tofu. A sweet and savory sauce poured over crispy, golden brown tofu.
Super-spicy food meets kinda louche design: A win in Capitol Hill
Have you been to the City of Pines? Here are some of the best attractions in Baguio! Check out this 2-day itinerary Baguio.
Kipgehaktballen in een curry pindasaus
Japan is known to be an expensive destination, but if you are careful about where you stay and what you eat, it can still be affordable. Find out with this budget breakdown.
Nutty, fragrant, and soothing, liang mian is a fresh, easy option for summer dining. For our riff on liang mian, chilled sesame noodles, we began by cooking wheat noodles at a bare simmer until they were just tender at the center and then allowing them to cool while tossing them with sesame oil. By making sure the noodles weren't boiled and skipping rinsing, we were able to produce resilient noodles free from gummy starch. We coated those noodles with a savory, balanced dressing based on Chinese sesame paste. We tempered the sesame paste's earthy flavors with ginger and garlic, seasoned the dressing with soy sauce, and gave it a kick with chili oil. We also included just enough mayonnaise to keep the dressing emulsified and creamy. Customize these noodles by adjusting the amount of garlic and chili oil and by varying the toppings.
