Asia

Kiribath is a traditional Sri Lankan rice dish consisting of a simple combination of rice, coconut milk and salt. It can sometimes contain spices if a stronger flavor and fragrance is desired. It is prepared by mixing cooked rice with coconut milk and salt while the rice is still warm. The mixture has a thick …

Dal Bhat is a hearty Nepalese stew created from steamed rice and lentils, alongside other local spices including, garlic, onion, ginger, coriander, turmeric, and chillies or chilli powder. The dish is considered to be the official dish of Nepal. Traditionally, the rice is served in the middle of the dish with the lentil stew and …

Sundubu Jjigae is a traditional stew from South Korea consisting of soft tofu cooked in a flavorful spicy broth. The broth usually contains anchovies, kelp and gochugaru or gochujang. Additionally it contains various vegetables and proteins, these vary by personal taste. The vegetables are sauteed then the spices and other base ingredients such as the …

Tong sui is a sweet soup from China, made with sugar, beans, milk, and fruits. The name of this dish translates to sugar water in Cantonese. Nuts or seeds may also be added to tong sui, either ground into a paste or added whole. Modern recipes also include tapioca pearls, which are particularly popular with …

Perkedel are Indonesian meat and vegetable fritters, also containing fresh herbs like green onions and spices. The meat is usually minced beef or corned beef. The fritter is shaped and dipped into an egg mix then fried until golden. Perkedel is eaten as a side dish or a snack, accompanied by some sort of dip. …

Khorkhog is a traditional Mongolian dish consisting of meat and vegetables cooked with hot stones inside of a sealed vessel. It is sometimes called the real Mongolian BBQ. Meat options are sheep or goat and the vegetables include onions, carrot, rutabaga, potatoes and cabbage. A small amount of seasoning spice is used and a splash …

Jeon is a type of South Korean savory vegetable pancake made with flour, cabbage and often vegetables, kimchi and sometimes seafood. While it’s commonly eaten as an appetizer or side dish, Jeon can also serve as a main course when paired with a bowl of rice and kimchi. Origin & Cultural Significance Jeon’s roots can …

A sake bomb is a popular drinking ritual that combines Japanese rice wine called sake and beer. It is often enjoyed in social gatherings and is particularly popular in Japanese-themed bars, college parties and casual get-togethers. The process involves dropping a shot glass filled with sake into a glass of beer and then chugging the …

Tonkatsu Ramen is a Japanese noodle dish made with noodles and a creamy broth made from pork bones and flavored with garlic, ginger, scallions and onions. Toppings such as a soft-boiled egg, sliced pork belly, and green onion are often added to accompany the noodles.  The creation of all ramen broths is a notoriously time-consuming …

Tajikistan, located in Central Asia, is a country characterized by its mountainous terrain, with over 90% of its landmass covered by mountains. Tajikistan was once part of the Persian Empire and later came under the rule of various Central Asian empires and kingdoms. Later, it became part of the Russian Empire until gaining independence in …

Rakugan are Japanese sweets that are known for their delicate and artistic appearance. They are made by kneading a mixture of finely ground sugar and glutinous rice flour with water, forming it into various shapes, and then drying it to achieve a hardened texture. Rakugan are typically small in size, ranging from a few centimeters …

Pani puri, also known as golgappa, fuchka, gupchup, phuchka or pani ke patashe, is an Indian street food snack. It consists of a round, deep-fried, crunchy flatbread (also known as puri), stuffed with a combination of flavored water (also called imli pani), onion, chili powder, tamarind chutney, potato mash, chaat masala and chickpeas. Origin & …

Malai Kofta is a vegetarian Indian dish made from potato and paneer kofta, or small fried balls sometimes likened to fried dumplings. The dish features delicate koftas, or dumplings, which are made by combining mashed potatoes, paneer (Indian cottage cheese), and an array of aromatic spices. Malai Kofta is an entirely vegetarian dish and is often …

Tahu Telur is a savory tofu omelet from Indonesia, served with a spicy peanut sauce and a choice of crunchy toppings. It is entirely vegetarian but still packed with protein, making it a great option to enjoy as a snack or appetizer. Tahu telur is a type of ‘tahu goreng’ dish, a broader category meaning …

Bun cha Hanoi is a traditional Vietnamese dish that is prepared using grilled pork, usually accompanied by fresh herbs, vermicelli noodles and a dipping sauce. The pork is marinated in a mixture of fish sauce, sugar, garlic, and other seasonings, then grilled over charcoal until it is caramelized and crispy on the outside. It is …

Ikayaki is a Japanese street food consisting of squid grilled in a soy sauce glaze and served on a stick or sliced on a plate.  This food is an easily transportable snack and is popular in street food markets and at summer festivals all across Japan.  The term ‘ikayaki’ meaning grilled squid, actually has several …

Dakgangjeong is a South Korean dish made with twice-fried chicken that is battered in corn or potato starch and covered in a sweet and spicy soy sauce glaze. Using starch as a batter and frying the bite-size pieces of chicken twice gives dakgangjeong a distinct crispiness that lasts even after being coated in sauce. Dakgangjeong’s …

Ayam Goreng is a popular fried chicken dish in Indonesia, made by marinating chicken pieces in a blend of traditional Indonesian spices and herbs, such as lemongrass, galangal, turmeric and coriander for several hours. The marinated chicken is then deep-fried until it is crispy and golden brown. Ayam Goreng is often served with steamed rice …