It’s known in Korean restaurants as Haemool Pageon, but I like to call them Hamal Pigeons. Order it my way in Korean restaurants and waiters will either graciously attempt to teach you the correct pronunciation or give you the thousand-dagger stare - either way, hilarity ensues. (more…)
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If you’re in a hurry, then this recipe will help you eat right in only 10 minutes. This dish uses no salt instead relying on the ingredients to provide the flavor. (more…)
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With the scares of red tide and various other maladies associated with shellfish, it comes as no wonder that people tend to shy away from cooking these little bastards. In keeping with my theme of making food accessible to all, here’s my take on things… (more…)
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Probably not the best idea to use frozen prawns here as the dish’s flavor is really held up by the sweetness of fresh fresh fresh (did I mention fresh?) produce. Medium sized prawns work nicely here as the really huge ones take too long to cook. (more…)
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