I made this cucumber pickles so often, because my husband likes it so much. Well, actually we both like it. Easy to make, not really need much ingredients. This pickles is so tasty and refreshing. Good for a side dish or just eat it like that.Here I am sharing the recipe.

A spicy, stingray gravy, a very common dish in Malaysia. Easy to cook especially if you can get the ready-made curry powder. You also can use your own mix fresh curry paste.

This is one of the most popular national foods in Japan. There are a lot of recipes and we can put anything we have in the refrigerator. Dansyaku imo (baron potatoes) are the best if you have.

Arranged Ton-jiru which is pork vegetable miso soup. I used bone-in chicken to make it flavorful without dashi powder and turnips instead of daikon radish that is normally used for ton-jiru. Super easy and taste authentic!

My husband’s family is Chinese-Filipino. This is a dish that his aunt taught me to make, and which is inspired by both Chinese and Filipino-style cooking. There is a braised tomato and chicken Filipino dish called Afritada which is a little similar to this dish in concept and overall cooking style, but which has different ingredients, including potatos and carrots.Tomato Chicken is a favorite of the children in the family, but the adults love it too, of course. I really like this dish because it comes together so quickly, the chicken stays wonderfully moist, and it is incredibly flavorful!#Comfort Food #Dinner #KeepRecipesAlive

The Lebanese moussaka: a traditional side dish made of eggplants and chickpeas in a cooked tomato sauce.

When you cook daikon radish, it's good to make about 5 mm deep slits on the surface like a stripe pattern. It helps it cook, simmer and flavors soak in more easily. Also you can use the oven or the microwave.

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.You can throw all your old veg in the pot along with other stuff from almost all your other basic food groups, bring it to a boil, bring it down to a simmer, walk away, forget it for 45 minutes to an hour, enjoy the delicious aromas while its simmering, and come back to a completely balanced one dish meal.And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

Jjajangmyeon is a comforting Chinese-Korean noodle dish that is made with a rich and savory black bean paste. It's umami, has a subtle sweetness, and a slightly earthy/smoky flavor profile.This dish was brought to Korea by Chinese immigrants in the 1900s and Koreans adapted it with their own version of a black bean sauce called Chunjang.It's comfort in a bowl! I love eating this with a side of yellow pickled radish to balance the richness of the sauce!#koreanrecipes #chineserecipes #noodlerecipes #asianfusion #noodles

Pineapple pulisherry is my favorite curry,because I love the complete pineapple flavour over flowing in this curry…and also the sweet flavour coming from this..this is a famous dish in Kerala,You can see this dish in every wedding over there..Serve this with hot steaming rice,it will be heaven..This meal is a complete one because the pineapple pulisherry is a mild flavourful curry so to accompany that the potato dish is good since it is a spicy dish…

The light crunch of endive, the sweettart contrast of the apple, the creaminess of avocado, the unique nuttiness of walnut, all tied together with a light shallot, red wine vinaigrette, all topped with a little crumbled Feta...I love me a good salad. :)

In my family, cooking is in our blood. I'm a passionate home cook who knows I would lose my passion if I ever stepped into the professional world. My younger sister is the opposite. She took her love of cooking into the professional world and has been a thriving and successful pastry chef at some of the top notch eateries in the Sedona Arizona area for the last few years. This is one of her recipes with a couple of my own twists that I have brought to you today.