I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods….and my husband and I are of this tendency.
This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂
One of my favorite spicy foods is Korean Spicy Bean Sprouts.
This dish can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!
My sister is Japanese, and when I told her I made Katsudon she mentioned that was her favorite. I’m so happy because now I can make Katsudon for her!
I’m going to Tokyo in March 2020 to participate in the marathon. I say “participate” rather than “run” because I’m totally incapable of running the whole thing! I am yearning to learn more about Japanese cuisine to prepare for this trip short term. Long term, I want to be able to impress my sister. 🙂
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I am proud of my international family. I am Korean- American, and my husband is English-Norwegian. One of my sisters is Japanese. And my brothers in law are English, Hispanic, and Filipino.
So Roland, my Filipino brother-in-law, treats us to some amazing Filipino food at some of our family gatherings. Roland is a great cook and I really need to pick his brains more about Filipino food. And I yearn to learn more about this amazing cuisine!
I wanted to start off my exploration of Filipino cuisine with the classic Filipino Chicken Adobo. First off, chicken adobo is easy and simple to make, and is one of the most famous Filipino foods.
The word “adobo” comes from the Spanish word adobar which means marinate. Chicken adobo is chicken marinated in a mixture of soy sauce and vinegar.
Certainly and thankfully I came across the BEST Filipino Chicken Adobo recipe on my first go! This recipe is from Marvin Gapultos, a Filipino American food blogger. Mr. Gapultos is bringing Filipino cuisine to a worldwide audience. I am grateful to Mr. Gapultos, who writes the blog Burnt Lumpia, for allowing me to publish his recipe in my post!
This chicken adobo recipe is from his book The Adobo Road Cookbook, which you can purchase on Amazon. And I really look forward to discovering more of his delicious Filipino recipes. Therefore I’ll consult The Adobo Road Cookbook, as well as Burnt Lumpia!
You will be amazed at the simplicity of this dish! For instance, there are very few ingredients in this recipe. And it comes together so beautifully. All you need is bone-in skin-on chicken thighs, soy sauce, vinegar, garlic, bay leaves, and peppercorns. That’s it!
So you must try this amazing recipe soon! In summary, enjoy this taste of the Philippines right in your own home!
When life gives you cucumbers, make Cucumber Kimchi!
A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which are all perfect for Korean banchan. So I’m so excited to be making some awesome Korean side dishes over the next few days!
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Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil!
Thai cuisine is one of my absolute favorite cuisines in the world. The complex flavors and fresh ingredients captivate me. Fortunately, my husband loves Thai as well, but he likes his dishes “Thai hot.”
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Korean Fried Chicken is also known as KFC. I love that! I also love this CRISPY, sweet, spicy, and garlicky fried chicken (Yangnyeom Dak). It’s definitely finger lickin’ good. 🙂
The typical way it is served in Korea is with cold beer (essential!) and pickled radishes, such as daikon.
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I loooove Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am haaapy!! 🙂
Banchan are the side dishes that accompany Korean meals. They are actually an essential part of the meal. If you’ve ever been to a Korean restaurant, you’ll know the feeling of excitement as they bring out various banchan. 🙂
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All I need is a bowl of rice, some chopsticks, and marinated perilla leaves to be happy. 🙂
Korean perilla leaves, also known as sesame leaves, are a very popular banchan in Korean cuisine. Banchan, or side dishes, are an essential part of Korean meals. They are brought out in small portions, meant to be shared, and served with rice.
You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I’ve just ordered.
I almost enjoy eating the banchan more than the main course. 🙂
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Jajangmyeon is Korean comfort food at its best. It originated in China, and now is considered a type of Chinese-Korean fusion food.
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