Steamed eggs, also called 蒸水蛋 (zhēng shuǐ dàn or zhēng dàngēng) in China. This will be my second recipe of
This month, we are celebrating New Year, not the Christian new year that just passed, but Chinese new year, which will be celebrated on January 28. This year, we are welcoming the Year of the Rooster, and we are starting with a Chinese appetizer classic: spring rolls.
For my last recipe of our Moroccan journey, I chose a recipe that my best friend and co-blogger Vera could never have presented: eggplant zaalouk.
A monument of Moroccan cuisine that is synonymous with refinement and delicacy, will be my second recipe of our Moroccan journey this month. I am talking about pastilla!
This month, we are celebrating Morocco in anticipation of the upcoming Independence Day on November 18th. For my first recipe this month, I chose a very easy salad that I grew up on: taktouka.
As we know by now after spending half a month in Myanmar, the country is really known for its very unique, healthy and fragrant salads. Today, I decided to share with you the famous Burmese fermented tea leaf salad, also known as lahpet thoke.
My second recipe of our culinary journey in Burma, yum makruatad keow, is a simple and delicious green tomato salad.
This month, we are headed to a Myanmar (or Burma), a Southeast Asian country with a lesser-known cuisine and very unique flavors. For my first stop, I decided to try one of the salads Myanmar is famous for: chickpea tofu salad, also known as tohu thoke.
With my last Bulgarian recipe of the month, eggs will be honored! Indeed, mish-mash (миш маш) is none other than a Bulgarian omelette.