Khorkhog is a traditional barbecue that is prepared in large milk jugs together with heated stones. The meat and the stones are placed in the containers, and the water is then added, creating steam that cooks the meat. Invented by nomadic Mongolian tribes, khorkhog is usually made with bone-in cuts of mutton, lamb, or goat meat, as well as vegetables such as cabbage, onions, potatoes, and carrots.
The dish is meant to be eaten by hands and it's rarely found in restaurants. Khorkhog is usually prepared by nomadic families living in the Mongolian countryside.
Paksiw is a Filipino cooking technique that refers to various dishes that are simmered in vinegar. The method is used in the preparation of fish or meat-based dishes which can also incorporate additional ingredients such as garlic, vegetables, seasonings, and various spices.
The most popular dishes that fall into this category include pork-based paksiw na baboy and paksiw na isda that employs fish as the main ingredient. Paksiw dishes are usually served with rice on the side.
MAIN INGREDIENTS
Riñón or kidney is a piece of beef offal that’s a favorite of few. It needs a thorough cleaning before grilling, which includes removing fats and veins and soaking it in water, vinegar, or lemon juice. It can be grilled whole, without its membrane, sliced in half or into more pieces but always over high heat, so a crust forms on the outside.
It is served with lemon slices and salt for sprinkling over.
Shioyaki is a traditional technique of preparing fish. Shio means salt and yaki means to grill, so the shioyaki way is to salt fresh fish (usually overnight), then grill it to perfection, often in the morning, because shioyaki fish is sometimes served for breakfast in Japan.
The fins should also be seasoned with salt in order to protect them from charring. Once the eye becomes white, the fish is turned and grilled on the other side. Some of the most common fish used for shioyaki include salmon, sardines, ayu, mackerel, and seabream.
Escabeche is an internationally popular dish consisting of fried or poached meat or fish and various vegetables, served together in a flavorful vinegar sauce filled with herbs, spices, and onions. The Spaniards brought escabeche to Guam, where it is mostly prepared only with fish and called eskabeche.
There is also a Filipino version of the dish, distinguished by the usage of thickening agents such as cornstarch or flour. Escabeche is most commonly served cold at various festivities, when it is typically placed alongside other fish dishes.
MOST ICONIC Escabeche
The name London broil originally referred to a flank steak that was first pan-fried, then sliced against the grain. This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name.
Essentially, London broil is a technique that converts a tough, large, thick, lean, and inexpensive cut of meat into tender slices of steak. Although it is called London broil, the technique has nothing to do with England, and it is a North American creation.
It first appeared in print in the United States in 1931, and the famous James Beard says that its city of origin is Philadelphia. When prepared using this technique, the meat can be paired with a number of side dishes, while leftovers can be used in sandwiches or salads.
Paupiette is a French culinary term referring to a thin slice of meat, such as veal, beef, or chicken, that is stuffed with a filling, rolled up, and then cooked. The filling often includes ingredients like herbs, vegetables, and sometimes other meats or breadcrumbs.
The rolled meat is typically tied with string to hold the filling in place and then braised, baked, or simmered in a sauce until tender. Paupiettes are known for their flavorful and moist texture, making them a popular choice in French cuisine. They are usually sold ready-made in supermarkets and by butchers and rarely made at home.
Kinpira is a traditional cooking technique in which vegetables (usually root vegetables) are finely sliced and braised (or sautéed and simmered) in a sweet sauce consisting of soy sauce, sugar, mirin, and hot chili peppers. The most famous dish made with this technique is called kinpira gobo and it uses burdock root, which is served as a side dish once it's been prepared.
Other common vegetables for kinpira include carrots, mushrooms, green peppers, and lotus root (renkon). The name kinpira dates back to the Edo period and a hero from plays and stories called Kinpira, who was strong like burdock root.
Saor is a traditional food preparation technique originating from Veneto. The word means flavor in Venetian dialect, and in the past it was used as a preservation technique by sailors during their long sea trips. Saor consists of onions (with pine nuts and raisins, although they were originally not a part of the technique) cooked in oil, vinegar, and white wine.
The most famous dish made with this technique is called sarde (sardines) in saor, in which fresh sardines are fried and marinated in a mixture of white wine, vinegar, onions, pine nuts, and raisins. The onions must be white, and the variety from Chioggia is preferred.
VARIATIONS OF Saor
MOST ICONIC Saor
View moreGinataan is a term used in Filipino cuisine to describe dishes that are cooked with coconut milk (gata). This method of cooking is prevalent throughout the Philippines and can include a wide variety of dishes, ranging from savory to sweet.
In savory dishes, ginataan often involves seafood, meat, vegetables, or a combination thereof, cooked in coconut milk, sometimes with the addition of chili peppers for heat and various spices for flavor. Examples of savory ginataan dishes include ginataang manok (chicken cooked in coconut milk), ginataang gulay (vegetables in coconut milk), and ginataang alimango (crab cooked in coconut milk).
VARIATIONS OF Ginataan
MOST ICONIC Ginataan
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