Italian Dishes

CHICKEN, VEAL, AND MEATBALL PARM

In Italy, the parmigiana treatment is given to eggplants, not chicken or other meats. Italian immigrants added deep-fried meat cutlets or meatballs and doubled the mozzarella; thus, these sandwiches and plates were born.

LOBSTER FRA DIAVOLO

A dish so good it should be Italian, we agree. But this dish that combines tomato sauce with lobster, hot peppers, and pasta is American and only American. Perhaps the Italians can learn something about this mouthwatering combo?

PEPPERONI PIZZA

In Italy, you'll find pizzas topped with potato slices, anchovies, sausages, broccoli rabe, corn, prosciutto... but no pepperoni. That most beloved of "Italian" salami varieties was first mentioned in print in an American ad in 1919. It is thought to have been inspired by spicy dry salamis from Southern Italy and Apulia, or soppressata from Calabria. Note: authentic Italian pizza is far less cheesy than its American counterparts, and definitely won't have a cheese-filled crust. What's more, the word peperoni (pronounced the same, spelled with one less "p") refers to peppers, not salamis.

GARLIC BREAD

So what do you use to sop up all that gravy and red sauce? Garlic bread, of course—the more garlic and butter, the better. But good luck finding garlic bread in Italy, where bread is almost always baked plain and served without butter.

SHRIMP SCAMPI

Words in Italian or Italian dialects were often corrupted or misused by non Italian-speaking descendants of Italian immigrants. "Shrimp scampi" is a dish where large shrimp are sauteéd with garlic, wine, butter, herbs, and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sauteéd in wine, olive oil, onion, and garlic. Langoustines are a type of tiny lobster, called scampi in Italian. Italian-American cooks adapted the recipe but kept the old name.

Japanese Dishes

Onigiri

Referring to Japan, we cannot forget to mention onigiri rice dish immensely popular. Not only are classified in the “rank “ of the Japanese traditional food, rice ball onigiri is a very wise choice for you when you are go around on street corners with a empty stomach .

Tempura
Tempure is a fried food that very popular in the land of the rising sun. Tempure is kinds of food include shrimp, fish, squid that are covered by the flour then fried until it crispy. It is served with vegetable so it looks delicious and beautiful. The seafood brings sea characterized after dry out. So it will not cause disappointment to diner and have a crispness not hard, eat with soy sauce mixed with radish and shredded ginger. Fukuoka city is “special “dish with seafood wrapped in Shiso leaf ginger then breaded and fried.

Japanese noodle soup

Japanese noodle soup, called "ramen" in Japanese, is composed of a kind of Chinese-style noodle prepared in soup with various toppings, such as sliced pork, seaweed, green onions and even corn. Almost every locality, or prefecture, in Japan has its own variation of noodle soup.

It is one of the many popular dishes that was originally introduced from China but has become completely Japanized over time.

Miso soup

Miso soup is a traditional Japanese favorite often served as a side dish for breakfast, lunch and dinner. It is made by dissolving miso (a healthy soybean paste) in hot water and adding additional ingredients, such as seaweed and small pieces of bean curd.

Sushi
Sushi is a Japanese specialty based on boiled rice flavored with rice vinegar. It is the most famous Japanese dish outside of Japan, and one of the most popular dishes among Japanese themselves.

Korean Dishes

Samgyeopsal

Fatty slices of pork belly grilled before your nose is a South Korean foodie favorite. A few slabs of this ultra-tasty pork along with garnishes of lettuce leaves, garlic and chili paste, and you’ve got a flavor to cherish.It’s not the healthiest South Korean food, but if you are a lover of pig,samgyeopsal is something you can’t miss eating when you’re in Korea!

Cost – about 8,000 Won ($7.00) per plate

Spicy Stir Fried Octopus (Nakji Bokkeum)

Koreans have a love affair with octopus. While I wasn’t able to try the famous live squirming octopus tentacles while in South Korea, I was able to get a taste of chopped octopus stir fried with a few assorted vegetables in red chili paste.The flavor reminded me of Thai pad prik gaeng, heavy on the sweet red Korean chili paste.

Cost – 7,000 – 10,000 Won ($6.14 – $8.77)

Korean Ox Bone Soup (Seolleongtang 설렁탕)

Ox bones simmered on low heat for hours and hours is the highlight of Korean seolleongtang. The dish is served plain, a few light noodles, slices of beef and green onions.The broth is delivered to you unsalted and unseasoned so it’s up to you to add salt, pepper, chili paste and extra green onions to your own taste.

Cost – 5,000 – 6,000 Won ($4.39 – $5.26)

Pork Bulgogi (Daeji Bulgogi )

Another famous Korean specialty barbecued meat is known as Bulgogi. While it’s normally made from beef, bulgogi can also be made with thin strips of pork or chicken.Before the meat is grilled, it’s marinated in sweet soy sauce with lots of garlic and sesame oil. The version I ate above was from the New Valley restaurant in Seoul that specializes in pork bulgogi known as Dwaeji Bulgogi.As a Thai meat lover, this daeji bulgogi was a dish I couldn’t get enough of – highly recommended!Cost – around 8,000 ($7.00) Won per plate

Chili Pickled Cabbage (Kimchi )

There are many different kinds of kimchi, the most common version is made with napa cabbage that is preserved and lightly fermented in bright red chili flakes. Love kimchi and you’re on your way to being a Korean food connoisseur!

Cost – comes free nearly every restaurant you eat , but a huge sack of homemade kimchi to eat with rice for 5,000 Won ($4.39) – it must have been 1.5 kilos!

Filipino Dishes

Pork Adobo
Although derived from the Spanish word ‘marinade or seasoning’, the cooking process of Adobo is indigenous to the native Filipinos.  In the Philippines, pork adobo is the most popular.

Crispy Fried Bangus
Crispy Fried Bangus Bangus, known in English as milkfish, is definitely delicious and tasty in any variety of cooking. Be it for sinigang (soup dish with sour taste), prito (fried), grilled bangus, etc. It is undoubtedly one of my favorite dishes...

Pinoy-Style Paella
One of our many favorites that our mom cooks during the holidays and special occasions is the Pinoy version of Paella. This particular Paella was a special order of my aunt because it was for their New Year’s Eve dinner. Naturally, we asked our mom to add more ingredients so we’ll also have a large plate of Paella on our table.

Lechon Manok
Roasted Chicken or best known as lechon manok is the Philippine interpretation of the famous rotisserie chicken. This dish is an all-time favorite of most Filipinos and is commonly served as ‘ulam’ (viand) on regular meals or holidays. Lechon manok doesn’t really pick specific time or occasions, it is readily available anytime you want it especially when you can easily buy a whole serving anywhere in the Philippines.