Galbi ribs, also called Kalbi, is one of the most important grilled recipes of Korean cuisine. This ancient and traditional dish is very easy to prepare and so delicious! Beef ribs are marinated in a, fruit, vegetable and soy mixture, then quickly grilled: so good!
These Chinese glazed chicken steaks are easy to prepare and so tasty! The meat is dry-brined with a spice mixture, then quickly seared and enriched with a sweet and sour glaze. Delicious!
Kung Pao Chicken: one of the most popular and distorted Chinese recipes! This dish, available in the Chinese restaurant and chains from over the world, is frequently served into several variations, because of the difficult to find the traditional ingredients. But, since currently is ever easier to find traditional Chinese goods, now is the right time to try the original Kung Pao chicken! Here the history of this tasty dish, and the recipe of Sichuan and Western versions: the choice is yours!
The Gizzards stew is a delicious Chinese recipe I tried it on during my first travel in China. I love to recreate this dish in my house every time I miss Shanghai! The taste of chicken gizzards is very strong and particular, but it will worth any minute you will spend into the kitchen! One of the most important steps of this recipe is the marination to clean the gizzards deeply. Chinese cooking wine is the most flavorful ingredient. It is easy to find in the Asian groceries or online, and it will move up a gear to all your Asian recipes, guaranteed!
Chinese tea eggs are a tasty and beautiful snack, spectacular thanks to their spiderwebded texture. The first time I ate this marbled Chinese specialty I was in Beijing. Even only a bite is unforgettable. A strong and particular flavor, not for all, but a must-to-try!
This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.