Very Crispy, Simple yet tasty. Tips : Use equal ratio of plain flour, rice flour and corn flour for this recipe depending on the amount of chicken skin on hand. Remove excess fat (fatty tissue) from the skin. Clean thoroughly and store in the freezer until you have enough to fry. Defrost completely before frying.#mycookbook#chicken#snack#deepfried#cookeverypart#familyheirloom#familyrecipe#lunch#dinner#protein#streetfood#hawkerfood#hawker#nightmarket#ayam#goreng#ayamgoreng#friedchicken

A family friend of ours had a sadly now defunct restaurant that had this Milanese dish of braised beef shanks as one of its specialties. I've cobbled up this recipe for osso buco based on hints from them and other recipes (primarily the one from Giada de Laurentiis at Food Network) I've seen online. The original method from the old restaurant braised the shanks for 12 hours, but I've found that 2 hours is more than good enough. 🐄🥩🍅🍲🇮🇹

This is my version of the Italian classic braised veal shanks. Melt in your mouth tender fall off the bone veal with a super flavorful sauce. I made this in a pressure cooker, but directions are included for a crockpot or oven braise. All delicious!

With the price of beef continually going up the cheapest cuts become more desirable. This is the most used muscle in the body so remember it is very lean.

I made these for my husband, who likes to turn leftover kabocha squash salad into croquettes.After putting the croquettes in the frying oil in Step 4, don't poke them around immediately with your chopsticks. For 5 croquettes. Recipe by Sorara82

This is how to strip off outer skin when making chestnuts simmered in their inner skins. I found an easy-to-use tool this year, too. For experienced folks, it's probably best to use a knife. I recommend this method for novices or for helping children.Be careful not to cut yourself with the knife. Recipe by Hakuundou

Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!

This is a very old recipe, that I kinda was , do I want to put this on here...?! So happens to be how a rib house made their famous potatoes skins , the place is no longer in business in my area, and hadn’t been for years , but iam sure other restaurants make them this way.... so that’s the backstory on that lol... there is a 3 step process in cooking these, they can be time consuming... but so worth it I promise lol 😂, If I know iam making these ahead of time I will do the first 5 ( it’s really only making bake potatoes , scooping and freezing) steps and freeze them overnight, other times it’s last minute and I freeze them for just a few hrs . Smaller potatoes work best for this, it’s a great way to use up them small potatoes that are just to small for bake potatoes 🥔. ( this recipe is one of the first recipe I made when I got into cooking, and could make very well iam famous lol for making these lol I never gave away my how to until now.

The time in- between time of Christmas and New years can be busy. This is a nice slow-down delicious complete meal. I served with my yorkshire Pudding I made.

will do it again :-)

Was suffering with bad boring flu and had a craving to eat something sweet. So prepared this simple sweet dish.

You can use a mixture of your favorite spices in place of mine if you want to.