Hot and spicy rice cake or Tteokbokki 떡볶이 with fish balls

Today I made my own Garaetteok 가래떡 ( Long, cylinder-shaped rice cake) for Tteokbokki because there aren't asian store here . I'm proud to say it was successful. Best of all, while I was cooking my husband came into the kitchen and said: "It smells like Korea here".

The first time I tasted this dish was in the streets of Myeongdong in Seoul. I remember the ajuma who was selling this as she kept giving my husband and me extra soup. Maybe because she saw that for us it was spicy. Well it is really spicy but delicious smile emoticon

Ic

Ensaimada with sweet bean paste

Ensaimada is a pastry product from Mallorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines.(wiki)

This pastry is popular in the Philippines and they are filled with cheese, ube or mung bean paste. I use my homemade sweet red bean paste for my filling .

for dough recipe:  http://spanishfood.about.com/od/dessertssweets/r/Mallorcan-Spiral-Pastry-Recipe-Ensaimada-Mallorquina.htm

Mussels

Mussels or popularly known as green shells in the Philippines or in Tagalog tahong.

I saute this with garlic, onions, ginger, chilis and I add white wine. For aroma I put lemon grass.

Let's eat! Kaon ta! Syödään!

Dinuguan or Blood pudding stew

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. (source wikipedia)

But this Diniguan I cook is special its from my parents recipe :-) they add lemon grass and ginger.