Recipe: 1. Mix 1 cup of yogurt (I used Lactobacillus bulgaricus to culture the milk) , 1 cup of flour, 1 egg, 1/3 cup of water, 2 tbs of...

Duruchigi is pork belly stir fried in spicy sauce. I love to cook mine with kimchi. It is simple and delish. Recipe: 1. Marinate 2 cups...

Mizuna is a Japanese green that is crunchy and spicy. Mizuna is also known as shui cai, kyona, Japanese mustard, potherb mustard,...

In my hometown in East Java, people celebrate the Eid Al Fitr by eating madumongso. Villagers make a large quantity of madumongso to give...

Pad Kra Pao is Rex´s favorite Thai dish. I am not surprised. When I visited Bangkok, I was fascinated by the taste of this spicy stir...

Joen is a Korean food made of whatever (vegetables/meats) that is battered and fried. There are zucchini jeon, beef jeon, pumpkin jeon,...

Nasi karabu or blue rice is commonly eaten in Kelantan, Malaysia. The blue color comes from butterfly pea (telang) flowers. Although...

Nakji means small octopus in Korean while bokkeom means fry. So nakji bokkeum means fried small octopus. Here´s how to make nakji bokkeum...

How do you eat the pumpkin leaves the Korean way? Pork belly: Boil 1/2 kg pork belly in 2 tbs of duenjang (Korean soybean paste), 2 lt of...

Recipe: 1. Crush 150 gr of biscuit and mix it with 1/3 cup of melted butter/margarine and 1 tbs of sugar. 2. Pat the biscuit mixture on...