Adobo- Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges
Tempura - Seafood and vegetables deep fried in tempura batter
Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.
Galbi- pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ", and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).
Mae goreng- when i first visited Malaysia i freaking fell in love with this noodles...i wish i could have one again and again...
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