Rainny season there are full of fresh vegetables ,cant forget this menu :)

We call this dish dolma its one of my favorite dishes...full of flavors enjoy

this is a very easy and delicious chili recipe that I have tweaked over the years, I recommend putting a spoon full of sour cream on top along with some shredded sharp cheddar cheese on top 😀 enjoy all.

yumm

I tried adding a face to a strawberry. Did it become a little cuter with just a small touch?

One of popular Indonesian breakfast meals. I know that sounds weird to many people that we’re having rice in the morning. Overnight rice to be cooked in the morning is the best. Go try!

If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli.And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes!_____Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.......This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!!______PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more!

Always none left :-D

I've been making this for a long time ago.It's an al dente type risotto, so if you prefer it to be soft like porridge, add 100ml water at Step 2. Once you're done with Step 7, turn off the heat and let steam for another 10 minutes. For 2 servings. Recipe by Punyonpen

I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!The time for soaking the napa cabbage in salt water is included in the total cooking time!Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!