The originator of chicken rice, a popular dish in many Southeast Asian countries. After World War II, migrants who lost their source of income began to run restaurants in their hometown’s local cuisine, and it became a dish that many people knew.
Main Course
Keema (Minced Meat and Spice Stew) / India
This is keema curry made of minced meat. Locally, it is considered to be a stew. It was born from the fusion of Persian, Central Asian and Hindu cultures. It was a favorite dish of the emperor and has a history of hundreds of years.
Jujeh kabab tabei (Golden Sour Chicken) / Iran
One of the many traditional Iranian kebabs. As the world’s largest producer of saffron, the saffron gives it a beautiful color.
Brodet (Fish Stewed in Tomato and Wine) / Croatia
This is a Croatian stew in which the fish is made to swim three times. The fish is swam in the sea and then swam in olive oil. Finally, the fish is swum in wine and is done.
Meunière / France
Tracing back through history…I think the Norse Vikings were a big part of it. The local recipes that call for lots of butter,
I made it with a little soy sauce added.
Chicken with Coffee Sauce / Sao Tome and Principe
This is a dish made with chicken and coffee. Portugal and Brazil are involved. I was apprehensive before I ate it, but it was surprisingly good. Personally, chilli is a must.
Pasta Primavera (Pasta of Spring Vegetables) / USA
This is a spring vegetable pasta developed by an artist. It’s good for kids who don’t like vegetables.
Sindhi Biryani / Pakistan
There are numerous types of biryani. The most famous of them is Sindhi Biryani, which has been around for hundreds of years. I had it with local ingredients and a local recipe.
Tom Yum Gai (Thai Spicy Chicken Soup) / Thailand
This is a chicken version of the famous Tom Yum Kung. We used a local’s recipe as a guide. It became the modern style around 1890.
Spaghetti alla Carbonara / Italy
The carbonara, made from an authentic Roman recipe, was unlike anything I’ve ever had before. It’s probably because of the essential ingredient, pecorino romano. And while there are many theories about the history of carbonara, I was able to predict the history of carbonara after researching and making all of the dishes that are very similar.