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All posts in What’s this

Korean bean sprouts

By: | 0 Comments | On: August 16, 2012 | Category : Korean, What's this

koreanbeansprouts
Yes, they’re bean sprouts but I’ve only ever seen them in Korean dishes! These sprouts are bigger than the normal kind. What’s the difference in taste? Well, for one thing, they have a chewier texture and they’re kind of bitter as well. They’re great in soup, salad or stir-fry. I...
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Century egg

By: | 0 Comments | On: May 25, 2012 | Category : Chinese, What's this

century-eggs
Century egg, thousand year old and a host of other names are attributed to this specialty. Wikipedia explains it best so I’m not even going to try. I will tell you that the egg white is a bit slimy while the grey yolk has a creamy texture that is unique...
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Preserved tofu

By: | 0 Comments | On: May 21, 2012 | Category : Chinese, What's this

preserved-tofu
Preserved tofu or fermented tofu is a special dish that smells a bit funky and is definitely not a first love for the Western palate. It is usually sold in jars with the tofu cubes immersed in a chili oil, brine,  and some type of vinegar. I grew up with...
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Bánh da lợn (Vietnamese steamed tapioca layered cake)

By: | 0 Comments | On: May 16, 2012 | Category : Vietnamese, What's this

banh-da-lon
I thought I’d start a new category entitled “What’s this?”. I’ll be posting strange and exotic dishes that are not well known to the Western palate! The first dish featured is bánh da lợn (which literally means pig skin) or steamed tapioca layered cake. This dish is Vietnamese but also...
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