Simsim

I have been trying to eat the Paleo way so I've been experimenting quite a bit and truly love this recipe. It's so easy and makes me feel good about eating it! Yummy, yummy!

Last time, I made savory potato balls and thought the same concept could work with sweet potatoes. This time, I made a sweet version. It's a snack that both adults and kids love.

This easy-to-make snack has a shelf life of weeks if sealed in an airtight container. It's even tastier if made with local, raw honey.

This is the custard cream that I usually use.I referenced a dessert cookbook to come up with it.I uploaded a recipe for choux pastry so I uploaded this recipe for the filling cream.You don't have to sift the cake flour.It's best to mix the mixture continuously over heat!It's also delicious if you chill the custard cream in the fridge and pour caramel sauce on top. Recipe by Tacchome

This is a  very soft and  delicious cusine  which can be served as the main dish for break fast or  dinner. This can be served along with chicken stew or with  mutton   or  vegetable kuruma.

Hello! It's been months I didn't post my recipe here. Finally, it's semester break! I can cook a lot this days 🌼This time is a simple dish which is easy and quick.#vegetables #homefood

This is a great option for a Ketogenic (Keto) Diet meal replacement. I also combine Intermittent Fasting (IF) with Keto so when I break my fast in the afternoon I'll eat this along with a couple sticks of cheese. It ends up over 700 calories total but high in necessary good fats and its filling. Energy to burn!

I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara.If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko

When autumn comes, everyone in my house waits for me to make something with chestnuts. So, I make this first.The final result changes depending on how the chestnuts were peeled. If you let the chestnuts simmer and break up, they will make a nice kuri kinton dessert or chestnut paste. Recipe by Maple Leef

I have literally been obsessed with Applebee's Oriental Chicken Salad since the moment I tried it! I knew I had to find a way to make the dressing almost like they do... This is the closest I've come so far :) and also have edited this recipe due to negativity :)

Been seeing this all over .... and thought I’d give it ago. Iam a big fan of shrimp..... one of my favorite seafoods. Iam sure I will be making this often and using it in vary many ways.... love recipes you can do that with.

A simple side dish ready in 5 minutes! Kids love it, and it's perfect as a snack. Cheese lovers, give it a try!The origin of this recipe: I thought about making an easy snack with yam.

Add a unique twist to pear jam with fenugreek, a spice that has a maple syrup-like aroma and a caramel-like bitterness. It's versatile and can be used in many ways.The origin of this recipeI once received jam with fenugreek as a gift from a friend, and I remembered how delicious it was, so I decided to make it myself.

I thought brioche and pineapple should go together, so I made this.Please drain the syrup entirely.As sliced bread, this paired well with ham.You can use any type of sugar you like.If you use a generous amount of sugar, it becomes snack bread that you can eat as-is.I think adding raisins to the dough should work well too. Recipe by Ramirami

A Cafe across the road does this amazing Passionfruit Curd that they serve with Beignets. I haven't been able to find a Passionfruit Curd to buy anywhere, so I figured it can't be too different from a lemon curd so I thought I'd try to make one. As it happens, it's really yummy

I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu.I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base. Recipe by Mentaiko

Step 8: I love eating cottage cheese mixed with jam, so I made this. This week's theme is pancakes, so I thought I'd try this combination.If you don't have a non-stick pan, oiling the pan with butter rather than oil makes it taste good. If you're not going to eat these right away, wrap with plastic and put in the refrigerator. In this case, heat the chilled pancakes in the microwave until they soften. Recipe by Sabumochi

I make this for my Osechi (New Year's feast) box every year. In Japan, dried young anchovies are thought to be auspicious.I really like crunch fish, so this has become my go-to candied anchovy recipe .Be careful not to break off the delicate anchovy heads while cooking.Be sure to fry them until they have absorbed all of the seasoning liquid, so that they'll be really flavoursome. Keep frying until crunchy. Recipe by Momora

I've been making this recipe for the past 29 years.I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

I came up with this recipe because I wanted to make a bread using cooked apples and that would still be good the day after it was baked. It's really light and fluffy when freshly-baked! It's even moister the next day and still soft! Great for breakfast or as a snack.This dough is fairly easy to handle, but dust it with flour if you find it sticks. Make the icing almost too hard at first, and thin with milk a tiny bit at a time. Bake the dough in a pound cake pan, or individual cups. Recipe by Toiroiro

This is a sweet and delicious simmered peanut dish.The origin of this recipeI've been eating simmered peanuts since long ago.

I thought of this recipe because I wanted to come up with a something that would make the most of the crunchy properties of rice flour!The trick to this recipe is heating the kara and rolling the cookie dough out thinly.It might be extra effort but please heat the okara slowly on a low flame. It'll become nice and crunchy!If the dough desn't come together very well, add a tiny amount of olive oil. For 24 cookies. Recipe by Tsumutan

I made a cherry clafoutis, and it was so good and tasted so much like cheesecake, I decided to try making it with apples.I recommend serving it chilled.It's easier to slice when it's cold. If using pie weights, lay a piece of foil that's been greased with oil on top of the tart shell,and put the weights on top of that before baking. Recipe by Healthy daisuki

I thought up this simple, easy to remember Nanban marinade recipe just after I got married.The marinade sauce is made with a soy sauce : mirin : vinegar ratio of 1:1:1 and the sake is 1/3 of that, so it's easy to remember, right!?You don't have to fry the vegetables and, if you marinate it for 15~20 minutes, it's good, so it's easy to make.It's best to use a non-stick pan.It's also great as-is when chilled. For 2 servings. Recipe by Maronkafe

I thought I had seen a recipe like this one. But, when I went back to "Love" the recipe, it was gone. No matter how hard I've tried, I've not been able to find it again. So, I just decided to go with what I thought was in the recipe, and see how it turned out. So Glad I Did!

I have been wanting to experiment more with Asian Cuisine and ended up making this modified Chicken Lo Mein. I have had nothing but positive feedback on it and thought I should share.

This is my signature recipe that I've been making for a long time.I updated this by adding an extra egg to the pudding mixture so that it wouldn't break so easily. Recipe by minokemu

I thought of making langue de chat but dropping the batter with a spoon or using pastry bag was too much for me. So I made it into cakes. I thought it would fail since it was a spur-of-the-moment decision. I was so happy that it was successful.You don't need to turn the egg white into meringue. That's too much! It's pretty sweet so adjust the amount of sugar as you like. Recipe by Chipetan

I thought this up because I wanted to make some delicious sandwich bread.This time I want to leave the taste of the whole wheat flour intact, so I am using shortening, which is unflavored and unscented. It seems that it is also good to use shortening to grease the pan.If the dough starts to overflow during the second rising, gently press it down and cover with the lid. Recipe by Tamagorou