Vietnamese name bột chiên, popular street food. Made with leftover rice 😋🍚

More an idea than cooking recipe, but in case you happen to have these things on hand and it doesn't occur to you that you can make a meal of them...I used to eat something like this all the time when I was a kid. Comforting and delicious!

Love Indomie instant noodles? Here's a cheap, fun, and easy way to make it into birthday cake 🎂

I was chosen to become a tester for a certain bottled mentsuyu noodle sauce brand. It was so delicious that I tried it in a donburi rice ball recipe that I make all the time, and it improved and rounded out the flavor quite a bit. Of course you can make this with any mentsuyu sauce. For 3 servings. Recipe by Nanaiku

Inspired by Korean street food, stirfry spicy rice cake and roasted hotdogs. Two things put together, wow, what a delicious meal.

So simple ingredients but so delicious. It's all about the art of moisture to make the flour turn into the texture of sponge cake.

I make onigiri every day for my husband to take to work for breakfast.I was just thinking of ways of varying the onigiri so that he doesn't get too bored.I tend to make pretty big onigiri, so if you prefer smaller ones, you can make 2 onigiri with 1 egg. For 1 rice ball. Recipe by Makirin

This is delish! My rice cake is green because it's Pandan flavored. It's Chinese NY so this should be available in Asian stores. It comes in a box and it's round, color white if no flavor.

The headline for this recipe should perhaps be longer, but that would involve some French, so I include a comment here instead. The potato cakes are made with a Pâte à choux (light pastry dough).My inspiration for the potato cakes came from Ruhlman's book called Ratio. However, I did veganize his method a bit by replacing half of the eggs with a simple home made chia seed egg replacement mixture (easily found on the internet).The following recipe will make about 9 pretty thick potato cakes (like in the picture above), or about 14 thin ones. Better to make them thinner if you like them a bit more crispy-like (I will do that the next time I make this). After forming, refrigerate the extra potato cakes and cook them the next day or so.I hope you will find the meal as tasty as me.PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

My son unfortunately has allergies. I made this delicious dish for him using rice flour and olive oil which is good for the body.The power of each oven is different so please adjust the cooking time as necessary.This is different from a standard flour cake because it's springy when freshly done. It's delicious.Of course you can store this in the fridge and it's still delicious. Recipe by Ryo---ko

I just took three things that I love and put it in one pot