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Connie Veneracion explores Asian food, history and culture

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Food Tales

Sate stall at the Chiang Mai Sunday Market

Sate (or Satay) and Peanut Sauce are NOT the Same Thing

In Food Tales, Cooking Indonesian

Paratha, kebob and butter chicken from Al Reem in Chiang Mai

Paratha, Our Favorite Asian Flatbread

Is Youtiao the Ancestor of Churros?

In Food Tales, History

Stir fried potatoes and pork and eggplant from a Sichuan restaurant in Osaka, Japan

Delectable Sichuan Food in Osaka

In Food Tales, Japan

Cooking yakitori: brushing skewered chicken with tare sauce

Spain Has Tapas; Japan Has Yakitori

In Food Tales, Japan

Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

In Food Tales, Chiang Mai, Taiwan, Thailand, The Philippines

Dipping paratha in butter chicken sauce

Is Butter Chicken an Authentic Indian Dish?

In Food Tales, History

American fried rice (served here with hotdogs and SPAM slices), a Thai invention

Who Invented the Thai Dish American Fried Rice?

In Food Tales, History

A bowl of japchae, Korean stor fried glass noodles

A Short History of Japchae

In Food Tales, History

Omurice (Japanese / Korean omelet rice)

Is Omurice Japanese or Korean?

In Food Tales, History

Mongolian Beef Barbecue Recipe

The Curious Origin of Mongolian Beef Barbecue

In Food Tales, History

Cross cut of dragon fruit with magenta skin and white flesh

Which Tastes Better: Dragon Fruit with White or Magenta Flesh?

In Food Tales, Food Trivia, Fruits & Vegetables, History

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