Pork Adobo

                                              

Adobo is an authentic dish that is found in the Philippines. An adobo can be either chicken or pork. Mostly, pork is cooked than chicken. It originated from Spain. Even though it is from Spain, it is cooked authentically and indigenous from the Philippines. There are numerous variants of the adobo recipe in the Philippines that will make you beg for some. The usual color of this dish is brown and has broth which is oily. It is delicious and some are cooked spicy.

Philippine Adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines.
- Wikipedia

Pat Krapao Moo Sap

                                   

Minced Pork With Thai Basil Bangkok Style is an authentic food which makes you hungry. It's usually presented in parties or occasions. This is usually prepared for 5 minutes and cooked for 5 minutes also, a total of 10 minutes. It's healthy so it is good for children and for the health. When you cook this, be sure that the flame is in medium heat. It is not known by most of the tourists because it's name is kind of irony and it is probably eaten by the Thai people themselves. It is also eaten spicy. A good Pad Krapao must be at least a bit spicy, otherwise it’s really lacking an important element to the dish.

It typically comes with a Thai-style fried egg. That means the egg has been put into plenty of really hot oil, and fried very quickly, so that the edges are crispy and form a brown frame, whereas the egg yolk often is still a bit fluid in the center.It typically comes with a Thai-style fried egg. That means the egg has been put into plenty of really hot oil, and fried very quickly, so that the edges are crispy and form a brown frame, whereas the egg yolk often is still a bit fluid in the center.
-http://www.wetours.com/thai-food-friday-the-most-common-thai-dish-many-tourists-never-get-to-know-pad-krapao

 

Tteokbokki

                                            

Tteokbokki (Korean: 떡볶이, Korean pronunciation: [t͈ʌk̚.p͈o.k͈i]; also known as teokbokki, ddeokbokki, topokki, and dukboki) is a popular Korean food made from soft rice cake, fish cake, and the sweet red chili sauce called gochujang.^[3] It is commonly purchased from street vendors or pojangmacha. Originally it was called tteok jjim (Korean: 떡찜) and was a savory braised dish of sliced rice cake, meat, eggs, and seasoning.

Tteokbokki is a traditional Korean street food that can be purchased from street vendors, also called “pojangmacha” in Korean. The history of tteokbokki dates back to the late Joseon dynasty. There are many hypotheses of its origin. According to bibliographic data, the first tteokbokki in Korean history appears in a cook book called “Siui jeongseo (Korean: 시의정서)” written in the late Joseon dynasty. However, tteok (the main ingredient, also known as rice cake) was produced before in the Three Kingdoms period, suggesting tteokbokki predates this period. Tteokbokki can also be found in medical records: a book called “Shik nyo chanyo (Korean: 식료찬요)” written by Jeon Sunui, a medical officer in the Joseon dynasty (1460). The purpose of the book was to cure people through food and tteokbokki was part of it.
Tteokbokki was also a part of Korean royal court cuisine in the Joseon dynasty. While the modern tteokbokki is red and has a spicy taste, the original tteokbokki was brown and plain. It was called "gungjung tteokbokki (Korean: 궁중 떡볶이)", Palace Tteokbokki. Just like the name implies, gungjung tteokbokki was a main example of Korean haute cuisine. It was mainly composed with a combination of tteok, meat, vegetables and different kinds of seasoning. After the introduction of gochujang (Korean spicy paste made of chili peppers) during the Joseon dynasty, tteokbokki became red and spicy. It is believed that the main transition from plain to spicy tteokbokki occurred during the 1950s after the independence of Korea. In modern days, most of the tteokbokki sold in street vendors is red and spicy.
Wikipedia


This kind of dish is found in Korea. It's really spicy and it makes your face go red and your tongue gets enflamed with the flavor. This can be also found in different restaurants here in the Philippines.
In the past, it's color was brown and now, it's red. Are you ready to be enflamed by the Tteokbokki?

Stinky Tofu

                                           

                                           

 

 

 

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu), is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.

-Wikipedia

 

 

 

Stinky tofu is one of the famous food here in Southeast Asia. It gives different odor and flavor which makes a person starve. This kind of food is mostly sold at the streets especially at night. Critics have different comments about the dish. Asian food is delicious indeed. This makes Asia one of the well-known continents because of the unique kind of foods.