Ready right off the grill in 6 to 8 minutes!!

Its kubewa season if you have never try this soup for your family I urge you to try it and thank me later

I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread. It tastes best fresh out of the oven.○You can increase the sweetness by using sweet rice sake instead of regular sweet sake. 4 tablespoons of beet sugar is a bit sweet, so please adjust the amount to suit your tastes.○I used baking powder that doesn't contain aluminum as an active ingredient. Use regular baking powder if you don't have any.○You can substitute brown sugar or dried fruits for the nuts. You can also skip them if you like. Recipe by miki21

For my 100th recipe on here I wanted something different and crazy.I got the recipe from the big 1 lbs bag of sour patch candy ( on the back of the bag) I think it would be better if you cut some of the candies. They did stick to the spatula and cookie wire rack when cooling . These taste different... the kids had a blast making these . We tried them warm and cooled down ... it’s a must try at least one time . Hope you give this crazy cookie recipe a try and let me know if you like them or not.

In chiang mai I noticed this dish being sold everywhere around the night bazaar.I had to get my hands on it and try it, looks really refreshing and healthy.I gave it a go and it was super crisp and just enough savory and spice that gave it enjoyable flavor where you want more and more bites.This dish cost me 2$ to make.

Just substitute beans with green unripe plantain and your good to go. And believe me u wdnt knw ure not eating the normal moimoi the taste is just the same or even better

I thought of a recipe that could get my child to eat raw veggies.All you have to do is mix.Try eating this with cucumbers, cabbage, or carrots etc.I also often use this as a sauce for fish or meat. Recipe by Kanikoro

I absolutely love this soup. it is so easy to make and so delicious.

In 2007 my parents decided they were going to explore the U.S. They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed. Breakfast there was complimentary and after tasting this, they begged the owner for the recipe. Luckily he gave them a copy. The literal translation from French for "pain perdu" is "lost bread". Basically this is french toast taken to a whole new level. IHOP, quit haten on me! lol

I travel to Bali often and enjoy the street food there. My Balinese friend makes a great sambal so I always ask her to make one which is very dry and very very hot which allows me to easily carry it home and add more ingredients and oil before canning it. So I do advise, this is not the original recipe for sambal, this explains what I do to it after I get it home.I like to roast/grill the peppers and take the skin off. The taste is really much better.Once you have finished extending your sambal (at step 7) you can put it in the fridge for immediate use or proceed to preserve it for storage as I did in this case.For canning: If your sambal has any low acid content ingredients it needs to be pressure canned. Otherwise boiling water bath will be ok.My next trip to Bali, my friend has promised to show me how to cook her sambal. I hope I can master this teriffic recipe and share with you. There are many other good similar recipes on this site for you to try. Just search for sambal.

Most Indonesians I know love rujak. Rujak is made of vegetables and fruits with special sauce. Sometimes the sauce is nut-based. This is a simple dish, very easy to make. Adjust the spiciness to your liking by adding more chili peppers. If you grind the chili peppers, this rujak will taste spicier and tastier. You can substitute unripe mango with carambola/starfruit, amberella, jicama, guava, water guava, etc. You can also add all of those in addition to mango.

I am putting this recipe in so I can just access it when I make my Black Russian. BTW I actually put less sugar in. Usually 1/4. The diabetic in my family actually makes normal sugar seem too sweet to me.