I love that so many Asian cultures have a version of chicken that’s been marinated, coated with starch and deep-fried. So far, on this blog I’ve made a Japanese version, an Indian version, a Thai version, a Hawaiian version (based on the Japanese version) and a Korean version. Now it’s Taiwan’s turn. Knowing how good…
Sambal Oelek Roasted Carrots
I don’t make tons of vegetables, aside from the bag of frozen veggies that I eat every day. I understand the nutritional value of eating them, so I eat them daily, but I don’t enjoy them at all, so I only rarely put any time into them. These, though, are really good, and while I’d…
Magadip (Madurese Aromatic Chicken)
Madura is an Indonesian island off the coast of Java, and given all the other delicious Indonesian dishes, you know that this has to be good. The recommendation for this dish is to cook it ahead of time so the flavors can better permeate the chicken, then re-heat it before serving. Cucumber salad is the…
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