Chinese indonesia food tipically.. ❤😘 it might be look like okonomiyaki but it's different

I love just about any egg roll; I have been making my own now for 10 year's and I still love to make them and enjoy them too.Hope you will enjoy them as well;good cooking!

This veggies dish really tastes better than a meaty dish and the bonus is it is much easy to digest with tons of cancer fighting benefits from galangal and eggplant skin. Pixian fermented bean paste is a Chinese staple condiment and is the key ingredient for cooking Sichuan cuisine, using an ancient way of fermentation for a whole year using a special kind of chili and broadband. This paste is the secret turning easy going eggplant and flavorless tofu into delicious sponges that soak up amazing sauce. Gather a bag of Pixian fermented bean paste and let's cook this wonderful dish. This dish is great to serve with brown rice or on top of paste.

I love Egg Foo Yung since I was a kid, when my parents would have this Chinese dish every Friday night it seemed from the local restaurant. So I decided to try my hand at making this tasty dish.

One of my favorite recipe for summer hot pepper harvest.

Cucumber can chill you off inner heat even serve in warm soup.

This is a simple yet gorgeous rice entree. I have included my house secrets to make the world best tasty and nutritious brown rice or multigrain rice in this recipe in two ways, traditional stove top pressure cooker version or Instant pot max version. #1 Soaking brown rice overnight in warmer climate/seasons or 24-36 hours in cooler climate/seasons is very essential for both taste and nutrition. Each batch I start from 4 cups of brown/multigrain rice, soak in a large container cover with excessive water. Change water every 8-12 hours if longer sprouting time is needed. Rinse and drain water 2 times before adding the cook water. #2 For stovetop pressure cooker, use 4 and 1/4 cup of cooking water; for Instant pot max use 3 and 3/4 cup of water. #3 Always opt in natural release regardless using a regular stovetop pressure cooker or Instant pot max. #4 Pressure is so important, 15 psi is a must, thus stovetop is better than digital pressure cooker and regular rice cooker. Instant pot Max is the model I found most close to 15psi but still a little bit shy from a stovetop one. #5 Perfect rice shall be in it's own gorgeous glossy colour, each grain shall be bouncy when you chew on it. The outer layer shall not be broken and it is accomplished via high pressure with less cooking time instead of lower temperature and pressure with long cooking time.

I just love throwing things together I'm rarely disappointed. I hope you like it as much as we did.

Nothing is better than a quick vegetables sauté in delicious tamari sauce for breakfast side dish. It's a great accompany to breakfast warm oatmeal or brown rice porridge. A slice of sourdough bread top with freshly mashed avocado will be an extra kick.

This is one of my mom's staple quick stir fry side dishes that is great accompany with sprouted brown rice.

My mom used to make this when I was a child loved it. I added a few spices, basil, oregano, and parsley.

Something that I miss here in Mumbai is Bengali street food. Yes we bongs love to it and dont care much about our waistline :P The conventional telebhaja with moori is unbeatable and can sometimes take pizzas and pastas a ride :The :P (that's an over emotional bong today speaking scratch the bragging please) Also we love our egg rolls and chowmeins and typical 'shingara' stuffed with fulkopi and aloo.Hmm enough talking about what's not available so now lemme talk about what's available and right here registered in my brain - the recipe! Dimpoa is a famous Bangladeshi street food which is quick to make and looks super good on the plate. Can undoubtedly work excellent as a snack, Dimpoa can also cater the palates of your guests and serve well at your kitty parties. Happy eating!!!