Originally uploaded by æ¦›æ¦›æ ‘ This is not just the Chinese version of cotton candy, it is also an handmade piece of traditional art of spun sugar in the Ancient China. You can find it in Canada, Singapore, Taiwan, Korean, Japan and Hong Kong too. I particularly miss this childhood delicacy as it melts in your mouth :)
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
Most paella chefs use calasparra or bomba rice for this dish. Other key ingredients include saffron and olive oil.
A spicy salsa salad mixed of Black-eyed Peas and Black Beans all marinated in a flavourful, fiery mixture. Great with Tortilla Chips or simply bread. The best drinks to go with this Texas food is none other than the cold ice tea ;)
This is a cafe where you can find not just ice cream in Budapest but you can also eat here the famous kürtőskalács which is a 'must-try' if you are here in Hungary/Budapest. In the fifth district of Budapest, Váci Street 31, the chimney cake or kürtőskalács, is one of the oldest Hungarian pastry and appears exactly like a chimney. But be warned as it is an addictive Hungarian pastry which is baked using a tapered cylindrical spit, and over an open fire to get a fresh and delicious texture. In carnivals and fairs, you can find them at rather expensive prices nowadays. One recommended flavour is cinnamon. Some people also like it topped with almonds or walnuts and sugar. When it is ready, the sugar is caramelized on the yeast-raised dough's surface thus a sweet crispy crust.
Another variation of Fried Chicken Breast, this time around melting cheese and ham inside. Breadcrumbed and deep fried, served with potatoes. Some spices are added to the potatoes.
