Tai Chi chao mifen – fried rice vermicelli

taishi chaomifen

Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
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Lu rou fan – braised meat rice

Lu-rou-fan

Dish from the north of the island of Taiwan, Lu Rou Fan can cook meat pork or beef.
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Kewa Phagsha – spicy pork with potatoes

Kewa-Phagsha

Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
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Phaksha Pa – Pork with Vegetables

Phaksha Pa

In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
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Fing pork – pork with noodles and chilli

Porc-Fing

Fing pork or pork with vermicelli and chili is a dish Bhutanese chilli which is considered a vegetable in Bhutan.
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Kogi Mandou – Beef Ravioli

mandou

Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are several varieties of Mandou.
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Japchae – noodles with vegetables

japchae

The chapchae is a popular dishes of Korea is found in the markets sold by street vendors, at any hour of day or night.
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Siu Mai or Shumai – Steamed raviolis

siu-mai

Siu May are Chinese steamed raviolis. These are a variety of dim sum which has loads of variations.
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Nasi goreng – fried rice

nasi-goreng

The nasi goreng is present throughout Indonesia, it is considered the indonesian national dish . Each cook has his own recipe there are different variants of the dish.
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Caramel pork stew with eggs

ragout-de-porc-au-caramel-aux-oeufs

This dish can be prepared to Cambodia any time it, but also for feast.
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