Gettin’ Dirty with the Squid Ink!
Squid Ink Pasta Sprinkled With Light Battered Calamari
Eating squid ink pasta may leave some stains, but it sure is deeeeeelish! So, aside from the delicious factor, recent research has discovered that Squid ink has the potential to fight cancer. I read about a research conducted by Hiroki University in Japan that squid ink can activate white blood cells to fight tumors. If you want to learn more about squid ink, just google it. ☺ Black colored foods are becoming trendier in the culinary world and more popular, so don’t be scared if your rice or noodles are black!
Some wouldn’t think that squid ink would add any flavor, but to sum up the taste of squid ink in one sentence, well, it actually adds a salty, briny ocean flavor. It’s the perfect touch for seafood lovers.
Next time you’re at a restaurant or at the grocery store and run by some squid ink or squid ink pasta, pick it up and get dirty with it!
MMM…MMM…So Tender!
(Fatty Goodness) Braised Lean Pork with Bamboo Shoots in Soya Sauce
My first trip to Taipei was definitely a memorable food adventure. I have got to say that hands down, this braised pork dish is out of this universe! It’s funny ‘cause the menu item is called “lean pork, etc, etc…” but I definitely do not see where the “lean” part is, lol…
Anyway, if you’re ever in Taiwan, check out this restaurant group’s website and make some time to indulge in some tasty traditional taiwanese cuisine!
Reading up briefly on the restaurant’s history, Shin Yeh’s philosophy is all about providing clients with a wonderfully memorable dining experience, and you sure will taste that through the food!
Check out the website if you’re ever in town: http://www.shinyeh.com.tw/
B.B.Q.
An all-time favorite and classic; BBQ Chicken Thin Crust Pizza-Chicken, Bacon, Red Onions, Green Peppers smother in a “special” BBQ Sauce.
YUM!! Somebody Slap Me?
![A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the “pine-patterned egg”.](http://30.media.tumblr.com/tumblr_llyrr0VFwv1qb2n6eo1_400.jpg)
A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.
Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the “pine-patterned egg”.
Cheeseburger of Death
So Unhealthy, So good…
» f0o0od
Uni. Risotto. ♥
Man, I was craving some truffle or uni dishes this morning and started browsing through my queue of food blog photos that I need to submit to a website next week. I noticed I failed to upload this picture from months ago…
There’s just something about Uni that I just can’t get enough of! For those who recognize this dish, y’all know where this is from in LA! My name is Joey Ngoy, and I’m an Uni Addict.
Yum, yum, yum… Uni ♥
Fresh and Fruity!
(Source: ffoodd)
EGG TART NATION!
The egg tart or egg custard tart also known as “dan tat” in the asian language is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
However, the Portuguese style egg tarts are baked slightly different! A traditional Portuguese custard pastry also consists of custard in a crème brûlée-like consistency but caramelized on top! Mmm’mmm!
It was created more than 200 years ago by Catholic Sisters and sold in a pastry shop in 1837. It is now a popular pastry in almost every pastry shop around the world owned by Portuguese descendants.
Get it!…‘cause you can’t eat just one!
Meat with some major T L C (tender loving care)
Soft Pork Bone Ramen: perfect for hangovers and even more perfect for meaty pork broth ramen cravings. Whether it’s the MSG or the pork or the broth, I don’t know…but this takes me to another woooorld! YUM!
Did you know that…
Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Research in Australia and in New Zealand has shown that when stress in transport, yarding, handling and slaughter were minimized, beef meat was consistently at the tender end of the scale, regardless of breed. Similar results have been shown for deer and for sheep. So find some stress-free animals and find yourself some TLC meat for your dishes!
EPIC PAELLA MEAL TIME!
Paella is a Valencian rice dish that originated on the east coast of Spain.
There are three widely known types of paella: Valencian paella, seafood paella, and mixed paella. Valencian paella consists of white rice, green vegetables, meat, land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
If cooked accurately, it’s just one mixture of DELISH!
