Kindirmo mai cornflake

#sokotostate

#sokotostate.

#3006/#sokotostate

I wanted to make easy siu mai.I used my frying pan for this.-By adding tofu, the siu mai will be very soft and fluffy.-You don't need a steamer. Your frying pan will work well.Place a small dish and large plate on top in a frying pan.-I put siu mai on top of lettuce leaves so they don't stick to the plate. For 4 servings. Recipe by Ashurin

They’re just so tasty and pretty!!🍹🤙

According to people who have researched this, the Halekulani Hotel makes the best mai tai, "better than the original" from Trader Vic's, said Vic himself. The hotel has generously published their recipe. Most places make the drink too sweet with pineapple juice.

Low carb siew mai wrapped in lettuce instead of wanton skins. I use a combination of lean chicken breast and mince pork to give it a nice texture and also to cut down on the fat content.They look more like meat rolls than Siew mai because I made the mistake of using the inner lettuce leaves which were harder to roll. Have indicated specifically in the recipe which part of the lettuce to use!

Sie mai is one of the post popular Chinese foods in Japan. It's delicious especially when you cook at home.

I have never liked sour things or the taste of alcohol, and the mai tai lemon kind was too sour for me, so I experimented and found one I can tolerate. I personally think that it needs something else but I can't figure it out

#TeamBauchi

Beer Cocktail 🍺

girki daga mrs jarmeel kitchen

I often made shu mai to family. There are many different style of Shu mai. Right now I made Indonesian style Pork Shu Mai (We call it Siomay). I usually use pork but this time I only have chicken so I use the chicken. My family love it , I hope you love it too. =)

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

As prepared by my housemate from Ipoh.

This is Chinese sticky rice recipe only use Chinese sausages for main protein. The original recipe calls for Chinese cooking wine, but I replaced it with the regular white wine.

A fancy way of displaying Chinese Siu maiSiu mai is a common dim sum dish usually made with pork and shrimp.I made this variation using pork and shiitake mushrooms insteadI used lean ground pork but you can use any kind of ground pork

Wake da shinkafa is my favourite food

#globalcookpadgames2024#protein

Sticky Rice Lamb Siu Mai (糯米羊肉烧卖) is a flavorful twist on classic dim sum. Made with tender ground lamb, fresh vegetables, and sticky glutinous rice, these siu mai have a chewy texture and rich aroma. Wrapped in homemade dough and steamed until juicy and translucent, they’re perfect for family meals or special occasions. Serve with soy sauce or chili oil for extra flavor! Enjoy!

It's Northern East of Thailand kind of food but taste good and none fat

🟡Full Recipe Here : https://youtu.be/42DiMvS-Haw

I thinly sliced frozen Kinako soy flour an paste, and it was pleasantly chilled and delicious when I tried it. You can store this in the freezer, so you can quickly and easily slice it up whenever you want to eat. You can also use Azuki bean paste. The Azuki bean paste has a richer texture, and adds aroma to the an paste.Even if the Kinako soy flour paste freezes completely, you can still cut with a knife. I think that eating these while they are still pleasantly frozen during the summer months is even more delicious. If it thaws, stick them back in the freezer sliced. Of course, it will not melt at room temperature. Recipe by miyuki12

This is a remix of the "Giant Cinnamon Twists" by pattij424. Makes about 12 Cinnamon Buns.

Sugar recipes to add to your own recipes. The possibilities of the different flavours are endless so be experimental and creative. Leave all to infused for at least 2 weeks before using.

Japanese plum syrup makes a great drink for summer!! Ume (plums) is known to be good for health and beauty in Japan. When you feel exhausted from summer heat, try this! My daughters also enjoy over shaved ice!!

There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.

cooking is fun