💯 cheesy potato pattiesKuku is a mixture of egg and vegetables, the vegetable's name comes before the word kuku.We have carrot kuku, potato kuku, zucchini kuku, eggplant kuku, etc.For those who need exact Persian name: کوکو سیب زمینی پنیری

This is a traditional easy food among Iranian people. It can be prepared in half an hour, if you have vegetables.

It is traditional Indonesian snack, steamed glutinous rice flour with sweet grated coconut filling wrapped in banana leaves.Sweet grated coconut is made from fresh young grated coconut, some water and palm sugar, cook it over low heat, stirring often until the liquid is almost evaporated, and continue cooking until there is no liquid left. Remove from the heat and let the mixture set until it is cool enough to handle.The original kue is made from white glutinous rice flour with coconut milk. But I like to add my kue koci with black glutinous rice (soak the rice over night and blend it smoothly with some coconut milk) or steamed and mashed pumpkin or sweet potato or yam.

#colourgreenThis sweets is made from outer covering of cashewnuts filled with gulkand and other dryfruits as filling.Usually it is made during festive period.But today due to heav yrains there has been scarcity of fresh leafy green vegetables , thus after hard thinking...this recipe came to mind.Hope all will like and enjoy to relish this sweets.

Dadar gulung, also known as pandan crepe with a sweet coconut stuffing. Is a popular snack in Indonesia served at breakfast, tea, or when you relax while watching your Favorite movie.

Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Taste-wise, it is like mochi, with liquid palm sugar inside. Needless to say, you have to be careful when eating klepon since you can stain your clothes if you squirt the palm sugar. I cut the palm sugar carefully so not all will melt inside the klepon. If you want a more authentic taste, boil the klepon 2-3 minutes more after it floats to have a liquid filling.This recipe yields 15-20 klepons, depending on how big/small you form the balls. There are some leftover palm sugar from this recipe, so I used it for my coffee. Yumyum!

for those who loved to try asian malay cuisine.. its a must!

#goldenapron #post19 - Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal.

Buko Pandan is a popular Filipino Dessert made using young coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually.

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .