- 1 medium onion
- fresh ginger
- 1 medium daikon or radish
- 40 g of butter
- 1 boneless pork shoulder, cut into 6
- 1/2 cup of water
- 2 tablespoons of chili powder
- 2 teaspoons of salt
- 3 large bok choy (stalks and leaves cut into strips)
- 170 g of dried pork cut into 3
- 1 large green chili, seeded and julienned
Coarsely chop the onion and finely chop the ginger and set aside.
Melt butter in large saucepan, add the pork shoulder, onion, radish, water, chili powder, salt and simmer over low heat until the pork is tender, about 1:25.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender and to drain.
Add the ginger, bok choy, dried pork, and chili to stew and simmer over low heat 5 to 10 minutes.
Kyaw Beya is a split pea fritters that are found in Burma.
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
Here's the sauce that accompanies nems made from fish sauce as the Vietnamese tradition.
Tarkari chicken recipe is very tasty Nepalese thanks to its unique taste given by the spices.
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
The Dahl Bat is a traditional dish of rice and lentils from Nepal. It consists of white rice (bhat) ...
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Kitchri Indian dish is a very old and is the perfect example of British Indian food.