It's was the house breakfast

I had a bunch of leftover scraps of minced chicken and hanpen fishcakes, so I tried combining what I had in my fridge.I got caught up on whether or not to fry these, but I decided to cook these up simply and healthily.You don't cut an opening in Step 2, and cut it completely in half to make sandwiches.Scrambling the leftover egg mixture and using it as a topping might be nice. Recipe by ipusamu

Awesome light but hearty.

Today I’m sharing a cozy, sweet treat that’s perfect for breakfast, snack time, or just whenever you need a little comfort—Red Bean Glutinous Rice Cake (红豆糯米饼)! Soft, chewy, and filled with sweet red beans, this recipe is super easy to make in just one pan. Pour the batter, add the beans, and in about 10 minutes, you’ll have a golden, delicious cake ready to enjoy.

It can be served with season salad

Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, and this is a typical Indonesian food. The rice rolled inside banana leaf and boiled, then cut into small cakes as a food replacement for steamed rice. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved janur (young coconut leaf), while lontong uses banana leaf instead.LONTONG BALAP is a famous dish came from Surabaya, but in Pasuruan (one of the cities in East Java) there is also a lontong balap. The real difference is the liquid that looks yellow tends to be clear and tempeh is also added in the broth. Here we also do not use lento (fried marinated of green beans and cassava), but only use fried tofu as a complement.And this is the recipe LONTONG BALAP PASURUAN...

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.