I couldn’t find any significant culinary variations between the two Koreas, but as Mul Naengmyeon (Cold Noodle Soup) originated in Pyongyang, it made the cut as a North Korean dish. I had tried the Japanese version of cold noodles (Mori Soba) before, where the noodles and dipping broth are served separately. Here, the noodles are … Continue reading Where are you, Dear General?
Recently, a colleague arrived on a business trip from the Tokyo office. A first-time visitor to London, he box-ticked the conventional city sights and was suitably impressed. We added historical pubs to his list of been-there-done-thats, with an evening out to the Ye Olde Cheshire Cheese. The “Rebuilt 1667” at the bottom of the pub … Continue reading Rochelle, Rochelle
Lechón. Puchero. Adobo. Longganisa. The Filipinos seem to love their meat. My idea to cook a vegetarian dish perished as an incipient thought. Undeterred, I looked through the long and sometimes fascinating list of foods (Halo Halo), and found something I could try as a next best option – Pancit. Pancit refers to noodles, the … Continue reading Jeepney
The only African dishes I’ve cooked before have been variations on the couscous & tagine theme, so a Lusophone Central African country was a fitting start to my quest into the unknown. Following an online crash course in Angolan cuisine, I settled on Calulu de Peixe and Funge de bombo. Calulu de Peixe is a … Continue reading Cabo Snoop
The other day, I got this idea to cook one dish from every country in the world. I knew that I was probably not the first person to think of this; in 0.67 seconds, Google confirmed it, although the list of pioneers is not long. With 197 countries to get through, it is easy to … Continue reading Intro