Recipe: Stir Fried Dried Cuttlefish (Ojinguh Chae Bokkeum)
A staple side dish in most Korean kitchens and lunchboxes. Takes less than 5 minutes to make and will stay good for a long time. Adjust the amount of red chili paste and sugar depending on how spicy and sweet you like it.
Blog Post & Recipe: Takuwan-Japanese Daikon Sweet Pickles
Making the takuwan yellow comes from the artisan method or old fashioned method of making takuwan in Japan, this longer method can be seen on Takuan/Japanese Pickled Daikon: Basic Recipe by the Shizuoka Gourmet. Mrs. Miyake's recipe is sweet and takes a lot less time.
Blog Post & Recipe: Pok, pok, pok… Somtam!
Somtam comes in many variations depending on the region and personal preferences. In Isaan, or northeastern Thailand, where somtam is often called tam bak hung, plaa raa (fermented fish sauce)—no problem for me in small doses but often an acquired taste for many others—is often added in a papaya salad. The central Thai version often sees the addition of items such as salted egg, grilled pork collar or plaa haeng (ikan bilis, or dried anchovies).
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