I somehow believe that the best cuisines in the world share this highly valued culinary spice. Asian cooking cannot live a day without it. The Spanish and Italians would agree that the more you use this ingredient wonder, the more delightful your dish will be.
Old mother’s trick has credited its ability to avert diseases. Folklores claimed it has ward off vampires. But if you eat too much of it, its distinct pungent aroma keep the people from coming near to you.
Garlic is indispensable in every cooking. Love or hate it? For sure, I love it!
All the while I live here in Europe, I always find it challenging to cook pork adobo. Definitely it’s because pork meats here are lean cuts; either there’s only a thin layer of fat or none at all. Pork bellies in particular, are almost inexistent. And if ever there is, but without much fat that help caramelize the sauce, the adobo meat is less succulent. So most of the time, I cook chicken adobo instead.
It was less likely a deliberate cooking experiment. It just so happened that I had to finish the remaining merguez in the fridge, otherwise it will be thrown away (and we don’t like wasting food). I thought of serving these sausages as appetizers, but then I got a better idea. After pan-grilling the merguez, I threw these in to my simmering chicken adobo.
I find this recipe like a quick version of Thai’s chicken curry. A Bangkok style it is, perhaps it’s a dish expected to be found along the city’s roadsides.
I’ve never been to Thailand yet, but I heard much about its street food – as to how affordable, generously portioned, insanely delicious Bangkok street food is.
If I get a chance to visit Thailand, I will surely navigate Bangkok for its best food alleys. In the meantime, thanks to adorable Asian supermarkets in Belgium, I can satisfy my Thai cravings in the comforts of my home.
Lamb isn’t actually a popular meat in Filipino cuisine. Yet you can still find in big supermarkets such lambs that are mostly imported from New Zealand or Australia. It’s the least appreciated meat for most Filipinos due to that pungent aroma, especially coming from the meat of older lambs, which is the type that is mostly sold in the Philippines.
I’ve somehow managed to appreciate lamb meat before I left for Switzerland, thanks to the shawarma craze back then. Now I’m enjoying it more since lamb is a staple meat in Europe.
If the Americans have burger and fries and the British fish and chips, the Belgians also offer one of the best comfort pairings in the world – a potful of steamed, juicy, sweet mussels with crispy-fried potatoes occasionally dipped with freshly made mayonnaise.
Moules-frites is popular all over Europe, most especially in France, but there’s a few good reasons to believe that this dish originated from Belgium. For one, the way the frites were prepared and cooked by local cooks during winter is first cited in a Flemish manuscript dated 1781. The Belgian farmers were also the first to switch from growing wheat to cultivating potatoes. Mussels are cheap and plentiful, a Belgian staple that were originally considered as commoner’s food and they’ve been paired with fried potatoes ever since.