One of my favourite Korean dishes: Bibim-naengmyeon 비빔냉면

Bibimnaengmyeon COVER - One of my favourite Korean dishes: Bibim-naengmyeon 비빔냉면

Since I’ve been writing about Korea lately, it seems like the perfect opportunity to introduce you guys to one of my absolute favorite Korean dishes in the universe: the Bibim-Naengmyeon [비빔냉면]. It’s probably a combination of a love for Asian noodles and spicy things that created this love for bibim-naengmyeon. I honestly never expected to like cold noodles but between this and cold soba and cold ramen, I seem to have no issues with the temperature as long as I’m eating Asian noodles.

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Naengmyeon is actually a popular dish within Korea. It’s so popular that it has a song! A slightly comedic one that became a hit nonetheless. But actually I am not really largely fond of just naengmyeon. I prefer BIBIM-naengmyeon, which is the spicier, less icy brother of the normal naengmyeon.

A taste of Western-Japanese fusion dish Mentaiko Spaghetti at home

Mentaiko Spaghetti COVERR - A taste of Western-Japanese fusion dish Mentaiko Spaghetti at home

I’ve been writing restaurant and travel posts exclusively the last couple of weeks, so I thought I’d drop this recipe for Mentaiko Spaghetti in the middle of it all real quick. This recipe is one of the easiest noodle recipes I’ve ever made, and it features one of Japan’s delicious delicacies that travelers can easily bring home. I’m not sure if people here in the Philippines know much about mentaiko, but with the amount of Filipino tourists flocking to Japan these days, I thought this would be a fun recipe to write about.

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I personally first discovered the joys of mentaiko in Fukuoka. As one of their specialties, Fukuoka produces a good number of products featuring this ingredient, including mentaiko mayonnaise and mentaiko crispy rice puffs. All of them are pretty good, but perhaps not as good as the fresh kind. The other best option is frozen mentaiko, which I discovered can be found in the fridge section of the food souvenir shops in ALL the major Japanese airports. If you’ve never had it before, Mentaiko Spaghetti is one of the easiest and yummiest ways to enjoy it.

Attempting to make Nagasaki Champon at home

Nagasaki Champon COVER - Attempting to make Nagasaki Champon at home

Nagasaki Champon [長崎ちゃんぽん] to me is a bit like a warm comforting hug. It’s the kind of noodle soup you’d probably want on a day when you’re not feeling too good and you want something warm to slurp on. It’s not spicy, and it’s not extra flavorful. It’s got a light milky taste, and it is packed with nutritious veggies and tasty seafood (plus some protein).

I will say that champon isn’t my favorite Japanese noodle dish. (Miso Ramen is hard to beat.) However I found myself enjoying this nonetheless. It’s rather different from most noodle dishes I’ve tried in Japan; different in the sense that it’s very Chinese.

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Japan has always had a very identifiable cuisine, but here in Nagasaki, the rest of the world has managed to add bits and pieces of influence to the cuisine. Back when this port city was a busy hub to foreigners, a lot of Chinese, Portuguese, and other Europeans sailed onto its shores. This part of Nagasaki’s history is very much apparent in the architecture and the food you will find here. In one meal, you can have Chinese sweet and sour pork plus champon as your mains, then Portuguese egg tarts for dessert.

Singaporean Cereal Prawns you’ll want to make for every meal

Cereal Prawns COVER - Singaporean Cereal Prawns you'll want to make for every meal

It’s been many years since I’ve last been to Singapore, and frankly one of the things I miss the most about that country is the cuisine that is as diverse as its people. I love how just with the laksa alone you have a slew of different kinds. One of my recent favorite dishes is the Singaporean Cereal Prawns, sometimes also called Cereal Butter Prawns or 麦片虾 in Chinese. Popular Singaporean restaurants here in Manila like Shiok Shiok already offer Cereal Prawns on their menu, but I have a habit of wanting to learn to cook all my favorite dishes. And so here we are! 

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There are several different versions on how to make Cereal Prawns on the interwebs, but I was looking for a version that tasted like the one from my memory. At the very least, it had to taste like Shiok Shiok‘s version because I love that one to pieces! So after several trials, I happily discovered this recipe from Eat What Tonight blog, and it tasted exactly the way I liked it. Just buttery enough, with a toasted but sweet and milky flavor from the cereal, and that inexplicable scent and earthiness from curry leaves. The bonus is the spicy kick. I’d say this dish is great with rice, but really, this can be eaten on its own.

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