Cheryl Lu-Lien Tan

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April 11, 2015 By cheryl

Café Andamiro (Edinburgh): Stellar Korean

Yuk Gae Jang

As you’ve probably gathered from some mutterings on this blog, I’ve had rather low expectations of the Asian food scene in Edinburgh.

There is one Vietnamese restaurant in town. (Well, two if you count Saigon Saigon, which really is a Chinese restaurant that decided to go with a slightly more exotic name.) And my trusty Edinburgh food gurus over at Asian Cajuns inform me that there’s pretty much only one place that serves good ramen in the city.

There is, however, a narrow street right by the University of Edinburgh that is speckled with ethnic food joints. When I mentioned to Lar over at Asian Cajuns that I’d sampled — and adored — the Korean place Kim’s Mini Meals along that stretch, she immediately asked, “Did you go to the other Korean place a few doors away? It’s good.”

Another Korean place? I had to see for myself.

The very next day, I headed straight over to the charming Café Andamiro …

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Filed Under: Asian, Comfort Food, Japanese, Korean, Scotland, Soup, Stew, Tales From the Road, Travel Tagged With: Bulgogi, Burdock root, Cafe Andamiro, California roll, Chicken teriyaki, Dessert, Edinburgh, Japanese, Korean, Korean fried chicken, Okonomiyaki, Pork katsu curry, Scotland, Spicy, Stew, Tea, Yuk gae jang, Yuzu

July 28, 2013 By cheryl

Soondubu Jjigae: Korean Silky Tofu with Beef & Seafood, A Quick WeeknightTake

Fiery foods are never far from my mind — but the summer months are when this yearning really consumes me.

Perhaps it’s because spicy food and sweltering weather are so intertwined in Singapore, where I grew up. Regardless, whenever the weather turns hot in New York, that’s when my hankering for mouth-numbing flavors truly rears its head.

This week, this led me to try my hand at a dish that I’ve adored for years in Korean restaurants but had never considered trying: Soondubu Jjigae …

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Filed Under: Asian, Korean, Recipes, Seafood, Soup, Stew Tagged With: Beef, Korean, Maangchi, Seafood, Soondubu jjigae, Soup, Spicy, Stew, Tofu

December 28, 2009 By cheryl

Debal: A Devil of a Curry


Deb

If you’re still staring at a fridge full of Christmas ham, roast beef or turkey, here’s something you can do with all those leftovers — make debal.

The dish, a traditional spicy stew that Eurasians in Singapore make on Boxing Day, is a kitchen-sink concoction made with the myriad leftover meats of Christmas feasts. It’s a classic dish in Eurasian cuisine, which developed in the 19th Century when European traders began migrating to Singapore and marrying into local families. Debal combines cooked hams and roast beef with spicy Southeast Asian chilis and ginger.

I spent a few hours last week learning how to make debal (pronounced “dee-bahl” and also known as curry devil or devil’s curry) from chef Damian D’Silva of Big D’s Grill for a piece for The Atlantic.

The process is fairly laborious — you’ll need to be stirring constantly for at least two hours. But the end result is out of this world.

Here’s how to do it …

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Filed Under: Eurasian, Leftovers, Meat, Recipes, Restaurants, Singapore, Singaporean, Southeast Asian, Tales From the Road Tagged With: Big D's Grill, Boxing Day, Christmas, Cuisine, Damian D'Silva, Eurasian, Ham, Holidays, Roast beef, Singapore, Spicy, Stew, Turkey

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