Katie taught me how to make this version of fried chicken popular in Japan, Korea, and Hawaii – it’s a great crowd pleaser and goes well with parties and beer. Ingredients are relatively easy to find, too. You can do a lot with it, too! Serve it as a finger food with sauce on the side or over a bed of curry or noodles.
Posts Tagged ‘eggs’
Bibingka, a.k.a. getting rice flour all over the kitchen counters
In Adapted Recipes on July 6, 2009 at 10:58 pmMy friend Katie and I have been experimenting with bibingka. For those who might not know about this savory-sweet cake, it’s a hearty rice flour (or sometimes just rice) concoction that can be topped off with almost anything, including cheese, fruit, condensed milk, or even salted eggs. In this version, we covered the cake with a salty-sweet mixture of coconut and mozzarella.
Serve a slice of the rice cake on banana leaves
Reflections on Ham and Eggs
In Reflections on May 6, 2009 at 4:17 pmA day of work for the chicken. A lifetime of work for the pig.
- Emily
