#localcuisine

On weekends, I like to have a slightly different dining experience compared to my usual routine during the weekdays. It doesn't necessarily have to be something fancy or expensive. Sometimes, all I need

Last night, I felt like rewarding myself with a nice dinner, and there’s a restaurant I’ve been meaning to try. The place is called The Dimsum Place, and they serve their take on Halal dim sum and noodle

This is the view from the restaurant. It has tables available outside so that's where we chose to sit. I'm not sure if they manage the restaurant by the skating rink at the park where we usually go but

It has been a while since I explored the local cuisine. Just when I thought I had tried it all, there is actually one dish that I didn’t know was originating from central java. The food is called “Garang

One of the best trattorias I have ever eaten in is located in Matera and is called Dalla Padella alla Brace. It is located in the upper part of the city, a stone's throw from the Sassi and is a highly

Our weekly evening meals in photographs. How abut sharing some of your cuisine...

...due to the growing on food interest, detected on the platform during the major holidays at the end of the year here is a humble contribution coming up your way. Food aesthetics Welcome and have great

Ayam masak cendawan (Chicken cooked with mushroom) Fried vegetables Fish curry raw vegetables and sambal belacan white rice Date: 20th September 2018 Day: Thursday

Sticky rice flour porridge aka bubur candil/bubur tepung pulut Red snapper fish aka ikan merah masak lemak Tempe & tauhu Squid/ sotong masak merah Ulam-ulaman dan sambal belacan white rice aka nasi

Steam sea bass fish Chicken Rendang Raw vegetables, small tomatoes and sambal belacan Mixed Vegetables White Rice Date: 18th September 2018 Day: Tuesday

I cooked local cuisine in Yamagata Prefecture. The name "local cuisine in Yamagata Prefecture" is "Yamagata's Dashi". This dish is a combination of Gagome-kelp, finely chopped summer

Okpa is a popular legume prepared by removing the outer covering of the Babara seed and grounding to flour from which the thick solid food forms out of the flour during cooking. Water, oil and other condiments