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.

Azerbaijan is located in NW of Iran. People of this region have their own magnificent recipes. This is one of those.It is called ‘Azari cabbage aash. It is very beautiful and tasty soup.#soup#Azerbaijani soup#Persian soup

Post 6#MMC 2019# COOKPAD SEASON 2

Ash Reshteh is a traditional Persian noodle and bean soup, often served at Iranian ceremonies and celebrations such as Chaharshanbe Suri and Sizdah Bedar, and it is absolutely delicious.

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!

I love to try and taste new recipes all time😊 curry khausay is basically a memon speciality...and one of my favourite meal as well💕 #RamadanSpecial

It is an egyptian food, with rice, pasta, lentils topped with deliscious sauce and fried onion.

#maabhukhlagihai #Maabhukhlagihai "Maa ka hatho me pyar or swad ka jadu dono hai " thrue that and it's call mumma's magic. The magic of love , taste, affection & deliciousness .The wors "achar " bring back so many childhood memories to us .gone back to the days ,when my mom & dadi used to make achar for us . I used to eat kacchi kairi with salt & red chilli .ahaaaaaaa ,those were amazing and unforgatable days .i absolutely love "maa ke hatho ka achar ". It's tangy , juicy , spicy .My school friends still remember my lunch box which was full of flavour of fresh kairi ka achar . I really love mom & mamma ke hatho ka achar . So here is recipe of super amazing achar recipe "maa ke hatho ki ". Maa tuje salam ....

It is a popular bengali recipe. It has a veg version with chhana or bengal gram and a nonveg version with prawns or fish. Today it is the veg one. It is also said that kochu saak helps to purify blood .#greenveg

Kumai is one of the districts in West Kotawaringin (Kobar), Central Kalimantan. Maybe for some people, this name was just heard at the time of the aircraft accident AirAsia QZ8501 Surabaya-Singapore route that fell around Pangkalan Bun or Gulf waters Kumai on last December 28, 2014.The incident caused a stir in world flight after another Malaysian-owned airline also had an accident. And that's why many countries that provide assistance for search and evacuation of victims of large-scale (under the command of BASARNAS Indonesia).Regardless of the above events, Kumai itself has some interesting culinary dishes. One is the ASOY Cake made from sweet potato, looks like KLEPON widely known to the people of Indonesia.This morning I made it, but because I made it while waiting on the shop (selling), when making the balls a few times I had to leave to serve buyers. Problem is that I have only the approximate cooking time, as usual. In this recipe, I can make 35 balls.

This is a super yummy Indian street food, made with corn. In India locally available corn is not very sweet like sweet corn. So this dish tastes best made with local indian variety. As we do not get that here in Japan so I have modified the recipe to use sweet corn kernels and corn grits to get that same flavor and taste. Do give it a try.

Its a kokani sweet dish...yummy and delicious kheer