I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

A coworker taught me this recipe when I was working.Mix this salad together just before eating or it will become watery. Adjust the amount of mayonnaise and mustard to taste. Wilted lettuce crisps up better if you soak it in lukewarm water rather than cold water! Really!! You can make fried rice with the crab sticks and eggs. See"Delicious Crabstick Fried Rice." Recipe by Souryokucha

Video: youtu.be/naCTHkbb65cGinisang Tahong is a Filipino dish my grandma used to cook for us in the Philippines and also one of the recipes I rarely eat because of it's availability on stores around here in our area (US). So once I saw one from costco, I got right away and I'm excited to share this to you.#givingthanks

I really love eating scallops. Normally the best way is to grill with charcoal. But we don't often have much time to grill things. This time I cook this dish to solve 2 things "satisfy the appetite for scallops and refresh the taste for my family". The soft and sweet flesh of scallops becomes a little chewy when stir-fried, mixed well with the aroma of lemongrass, the pungency of chili, salty and sweet taste enhanced by spices. Let's cook! (contributed by The Vy)

This dish is full of aromatic of ginger herbs and spices perfect with steamed rice paired with a glass of white wine or red wine.

Delicious Thai salad with lemongrass and mints :)

Aren’t salads just wonderfully delicious!! 🙂 I had a few Mangos in my refrigerator, so I thought it was time to use them in a salad recipe that I make quite often and I wanted to share with you the simplicity of this salad. I love salads, I can actually say that I love and eat almost all of sorts of salads, except for Egg salad! I don’t eat or like boiled eggs. 🙂 I think the last time I ate one is when I was 7 years old, 🙂 but don’t get me wrong I do cook them for recipes that only others eat. hehahhahahaI had a bit of baked chicken leftover from the other day so I added this into the salad along with spinachhhhh!!!!…Yum, yum a delicious and healthy salad for Brunch, Lunch, Dinner or any time of the day. I haven’t added any sort of dressing to this because I want each ingredient’s taste to stand out, so I am only adding olive oil and a bit of pepper. 🙂

A flavorful take on a classic Vietnamese lunch: Chicken Cabbage Salad and Congee. This easy recipe is the one of the best ways to use a whole chicken, and the combination between hot congee and cold salad is just so satisfying!

I made green chili pepper vinegar, so I decided to make Yum Woon Sen.If you season the shrimp before boiling, it'll become tender. Drain the harusame well and add to the bowl while hot. Recipe by Banbi

I made this for my husband, who loves Chinese flavors.I usually buy clams that are already cleaned, so I can make this in no time.Beer tastes so good with this.This is also delicious topped with a mountain of chopped green onion.My child loves this, and requests it all the time.if you like spicy food, add doubanjiang spicy bean paste at step 2 and stir fry together with the other ingredients.Large shijimi clams are easier to eat. Scoop up the cooking liquid as you eat - soo good! Recipe by Aozoranotukisama

It’s been pretty hot here in Queensland.What’s your favorite summer dish?? I made this simple meal for a dinner party up in the hills over looking Gold Coast with a nice chilled refreshing white and great conversations.

Let’s whip up this easy and delicious Spicy Honey Lemon Lettuce Salad! It’s refreshing, sweet, tangy, and just the right amount of spicy — so good! I used lettuce from my garden, but any kind works. Hand-tearing the lettuce makes it extra fun and rustic, and you can toss in whatever veggies you have on hand! Enjoy!