This is a Filipino stew with a very tasty combination of creaminess and spiciness. If you like Thai green curry, this is for you. It is made with chilies, coconut milk, shrimp paste, onions, pork, ginger, and garlic.
This is a typical Taiwanese dish that is known by those in the know. The name is the worst, but the taste is the best, just the best.
This is a Slovenian dish made by stewing sauerkraut, pork and beans. You can eat it while it’s warm or after it’s cold.
This is the Chinese Pepper Steak, which originated in areas where ingredients were limited due to climate and traffic.
This is a pork rice bowl from Hokkaido, the northernmost part of Japan, a kind of Teriyaki. It’s very easy to make and very tasty.
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.
This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.