Hokkaido fried chicken : chicken thighs marinated in soy, ginger and garlic, coated with egg, flour and potato starch, then fried twice. You step out of an izakaya with the smell of fried ginger on your fingers and the urge to go back the very next day. Zangi captures that moment: […]
Fukui’s cold buckwheat noodles topped with a generous mound of pungent grated daikon and chilled tsuyu made with kombu and bonito dashi. When it’s muggy and the meal needs to be quick, a bowl of cold noodles solves the problem in minutes. Oroshi soba is as direct as it gets: […]
Betanzos-style Galician tortilla : potato, egg, olive oil, and salt, with no onion and a deliberately runny center. Cut through the golden surface and the center spills open : a glossy stream scented with olive oil, flowing across the plate before the first bite. In Betanzos, Galicia, that is exactly what a […]
Crispy patatas bravas topped with a silky paprika-and-garlic brava sauce, just like in the bars of Madrid. The plate lands on the counter, the red sauce still warm on top, with a caña on the side. You spear a piece with a toothpick : the edges crackle, the center is creamy […]
Tender paneer dumplings in an ivory cashew sauce, the great vegetarian classic of Mughal banquets. Malai Kofta is what you order when you’re craving comfort rather than heat. The sauce arrives pale, almost ivory, scented with green cardamom and kasuri methi crushed between your fingers. Beneath it sit the dumplings, […]
A Korean braised chicken dish seasoned with gochugaru, simmered with potatoes, carrots, and rice cakes, and served in the center of the table. The pot lands in the center of the table, red with gochugaru, and the steam carries garlic and scallions through the room. The chicken has braised on […]
Ultra-crispy Chinese scallion pancakes, rich and succulent thanks to a lard filling, then finished in the oven for the perfect texture. You smell it before the pancake even arrives : scallions sizzling in hot lard on a blazing iron griddle. The cong you bing browns and blisters, and the first bite […]
Japanese konbini fried chicken: boneless thigh marinated with soy, garlic, and ginger, then double-fried for an irregular, shatteringly crisp crust. You spot the heated display case before you have even decided to buy anything. Famichiki comes out of its yellow-and-white sleeve still piping hot; the jagged crust crackles under your […]
Learn how to make pad see ew, a delicious stir-fry of wide rice noodles with beef, Chinese broccoli, and a rich, savory sauce Pad see ew (ผัดซีอิ๊ว), one of the most iconic dishes in Thai street food, stands out for its irresistible combination of extra-wide rice noodles, tender beef, and […]
This hugely popular Thai dish goes by many names: Pad Gra Prow, Pad Ga Pao, and more. “Pad Gra Prow” is phonetically the closest spelling, but it seems to be the least common one, since many Thai speakers would misread it at first glance ! Whatever you call it, all of […]
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