Sim sim

My mother taught me this recipe.If the toast is browned well, it will have an almost-burnt crispiness and aroma that is delicious. Recipe by Harapekokuriro

My mother came up with this Japanese confectionery recipe. Layered filling consisting of tsubu-an, strawberries, and cream tsubu-an is wrapped with pink and white domyojiko.Lightly moisten your hands when wrapping to keep the domyojiko layer from sticking to your hands. However, do not wet your hands too much! Recipe by Myumako

Easy, good for parties also, taste great.Had this recipe floating around, not sure where i got it. Daughter just got home for Christmas break from college, and offered to make this for me. I need it for a work Christmas luncheon, tomorrow.

This year's lamb just got back from the butcher. This is one of my favorite things to do with it

From grandmother to grandmother,somehow I got my hands on it

I am one of those people who always forget to unthaw my meat but this problem was solved when I got my crockpot. This recipe is one of many that are perfect for when you have one of those days!

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

Hi! Now August...Is your place hot, too?Tokyo is very very very hot.My opinion is...It's crazy to do the Olympics in this hot(It will come next year).Leaving that aside!When it is hot cold food is delicious.How about cooling your body by eating cold noodles?

No matter how much time passes, I will never forget the flavor of the steamed castella cake my mother used to make when I was a child. I tried so many times and finally found that flavor. It was so nostalgic and I was so happy that I almost cried over this cake.Make sure you let it rise enough! Then all you have to do is steam it. So easy! Recipe by Masako Bishoku

I got this recipe from Yummy magazine. It 's so easy...yummy!!

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

I thought this up when I needed one more side dish to serve!-The flavoring is on the sweet side. Please adjust it to your taste.-A lot of water will come out of the tofu, so stir fry over high heat to make it evaporate fast.If the heat it too low it the result will be too wet. For 2 servings. Recipe by Yukipekopoko

A friend introduce me to haluski twenty years ago. I never had it before and loved it. She made hers without the cottage cheese, so you can do that as well. When I first got with my boyfriend, he told me that his family made it with cottage cheese. I like it that way. This is comfort food for my family.

I have always loved hummus. When I realized how simple was to prepare it myself, I got my hands into it. Such a healthy option, give it a try and you will not regret it.

Refer to the video for hints.Don't press the rice too hard. Just form it lightly and softly. Don't moisten your hands with too much vinegar-water, or the rice will get wet and may fall apart. Wipe your hands with a moistened kitchen towel occasionally. This makes it harder for sushi rice to stick to them. Homemade sushi is delicious! Recipe by Cooking S Papa

This turned out so very delicious, tender, flavorful, just amazing!!! Just allow it to get very caramelized but not burnt.

Concerning Prauge Powder/ curing salt #1, It is used in pastrami and other cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. I keep mine in it's bag and in a jar when stored. Do not mistake Prauge Powder with pink Himalayan salt. So use this with care in this recipe and others like this one, it is very safe and necessary for proper flavor and food safety. This being said, you should know the risks, keep the curing salts properly labeled and out of the reach of children.This brisket I bought had a huge chunk of almost unusable fat and connecting tissues. So I had to cut out all of that. So I had a flap. So I can do one of two things first one I could glue it with meat glue. I don't have any lol. It's called transglutaminase and fibrinogen/thrombin, it's used to make chicken nuggets, chicken patties, fish balls, or fake crab meat and to glue choice cuts of meats like steaks and roast. Along with many other foods on the market. I know a famous fast food place that has it in their chicken products such as the __chicken sandwich and chicken __nuggets.The second thing to do is coat all the inside and outside of flap. This second option is what I did.

We usually use up a whole bottle of store-bought sesame dressing at once, and I often forget to buy one. I'm just winging this with my family's taste so that I can prep this any time. Recipe by Doragonha-to

I forget where I got this easy recipe from but it's one yummy, fresh, crispy, healthy piece of Asian side dishy goodness! My 7 year old students quadrupled this recipe and served it with Asian Hot Wings. Great job kiddos!

We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one.

I love Yatsuhashi, so I made fluffy milk mochi that taste like yatsuhashi.Instead of using a spoon, you can use wet hands. Be careful not to burn your hands.These are less sweet, so adjust the amount of sugar.There is a Yatsuhashi toast recipe.Recipe by piko-rin

This is soooo easy to do! Just set it and forget it. The recipe says to turn the meat every hour but you ain't got to, trust me it will cook and the fat stays right on the top and lifts off so easy! This is Amazingly Delicious! Recipe is Adapted from Ree's Spicy Dr. Pepper pulled pork

Not too wet and not too dry.

Honestly, I am not the biggest fan of Chicken Mole, but my wife loves it. For Cinco de Mayo, I decided to make this dish for her. I immediately found out that when it is made fresh at home, it is so much better than what you get it at the restaurants.But please, please, please do not make the same mistake that I did with the recipe. A lot of recipes called for 4lbs of Chicken, but that seemed to be too much to us. We decided to halve the recipes that we found. We did that with everything, EXCEPT the chiles. Holy cow, that was Hot!We added more chocolate, so it was salvaged somewhat. Do not worry, this recipe has the right amount. If you like your food really hot, then just double the chiles. We had this over rice one night and in a burrito the following. Both were really good.Enjoy!

My mother in law introduced me to this salad. The large amount of pickles and eggs is what makes this salad so good.Be sure to make plenty of dressing. Error on the side of making this salad a bit too wet. As it sits, this salad will absorb a lot of the dressing, making it dry if you do not use enough.

This is my grandmother's recipe.Microwave cooking times vary, so please adjust to your machine.Ours is a 600 W model.The dish is very hot when you take it out of the microwave, so be careful not to burn yourself!The reason for putting the spinach in cold water is to remove any bitterness.I've used a generous amount of sesame seeds! Recipe by Sarami19

This is a spicy-hot Sichuan-style mapo eggplant.Stir-fry the doubanjiang well until it releases an aroma. Be careful not to let it burn.When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle.Adjust the spiciness with the doubanjiang. Recipe by Cooking S Papa

When i have free time,this is one of my favorite to do..its small..its cute :)

When this season comes around, this one item my family can't do without.There's actually nothing to it!It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

It was my first time making osechi (New Year's feast) since I got married. My mother taught me this recipe. I wonder if this is from my mother's parents.Roasting and roughly grounding white sesame seeds boosts the flavour and make the dish more delicious.Marinate the burdock roots while they are still hot. Recipe by Manmarumauchan