New stuff?🤷🏽‍♀️

I had a lot of pork mince at that time, and I love sweet new harvest onion!!I wondered if I make some meatball dish with them.Sweet new harvest onions are very tasty. Why not use a lot of them and make a tasty sweet and sour pork dish?When you make the meatballs, mix the pork mince really well until it becomes sticky.It's a mix-only easy sweet and sour pork! Recipe by RIKA MAMA

This is my absolute favorite when we eat out at a Korean Barbeque restaurant and it goes really well with whatever meat and sides there is. That's when I decided I should make one at home so I can eat it whenever I crave for one. The recipe has exact flavor to my liking and I hope yours too. Enjoy! I will be uploading more recipes.

This is our family's recipe for chicken karaage.This is a generous 4 servings. I put the leftovers in our bento for the next day. For 4 servings (and some more for a lunch box). Recipe by Run mama

I got some really nice asparagus and wanted to eat them whole.Don't parboil the asparagus, since they're best with a crisp texture. If you're using fresh, thick asparagus, you can use less meat. The leftover meat mixture is delicious cooked on its own. The meat should be slightly on the soft side. Recipe by Dokintan

I got the idea for this recipe from a pasta dish with fish that I ate at a restaurant. That dish used a tomato base but I wondered if fresh tomatoes would also taste good, so I tried making my own version.If you over-boil the tomatoes they'll lose their juicyness so just cook them for a short time. I used 70 g pasta per serving. Recipe by Raby

I wanted to put omurice in a bento box, but I wondered how should I stuff it? So, after some trial and error, I came up with this method.For the filling, use enough rice to suit your bento box. Adjust the vegetables as well. Recipe by Kanatsutoe

My family tasted it in thai restaurant and which forced me to make it at home for them. I love to see them happy,

Saw this and had to cook it. Of course I put my own twist on it.

The garlic & butter fried sea bream that I had at a sushi restaurant was so impressive! It was a mix of Japanese style with a touch of Western style, so using that idea, I used a tuna block and turned it into something other than the normal sashimi, adding a touch of Western style, and it came out really delicious.Cook the tuna rare. If you cook it too much, it will become difficult to slice. Recipe by tink

For chocolate lovers ❤❤😂

I wanted to cook our home grown broccoli without throwing anything away - even the stem and side shoots. Recipe by Kazuchesha

Mostly at our home I cook if there is a Ingredient available, then this 1 day we have a stock of fish at the refrigerator so I came up to this recipe,, :)) For your family and friends,,,,,HAPPY EATING! <3

I usually cook zucchini in a pan, but microwaving cuts down on dirty dishes.You can use other herbs besides parsley. I've also tried this without peeling the zucchini. The texture is a little different and it doesn't release as much moisture, but it's equally delicious. For 2-3 servings. Recipe by Spain

How should I introduce this dish? 😂😂 This is a dish that came to mind spontaneously on a cold rainy day. Suddenly, I craved something warm and flavorful, and I also wanted some bread. So, I decided to cook this dish 😍😍. The beef is tender with a bit of tendon, the potatoes are hearty, the carrots are sweet, and there's the spicy kick of green peppercorns 😍.

Lamb is a favorite in my home. The fresh herbs and garlic in this really make it! Check out my tzatziki inspired cucumber dill sauce and carrot fritters to pair with these meatballs!

My husband and I were talking about eating in the restaurant, but since we have a 2 year old son, we have very little opportunity. So this morning when my husband came back from the supermarket with some groceries, I have the idea to cook a looked a like restaurant food. Voilà, fish with an instant idea. Enjoy 😉 FYI, our 2 year old son loved the fish so much 😋

I read in a novel that the secret ingredient in hashed beef rice stew was soy sauce. So based on that I tried combining red wine, demi-glace, along with soy sauce, and it turned out absolutely amazing.I recommend using bone-in chicken. It has way more umami than the boneless kind! If you put the potatoes in from the start they'll just melt away...so if you want to keep them intact, pre-cook them in a microwave first and put them in at Step 10. We like sweet soy-sauce based flavors in our family, but adjust the saltiness of the stew to your preference. For 4 serving. Recipe by Anchomai

I'm half "New Englander", on my dad's side, and as such I LOVE a good clam chowder, but alas I am stuck in the Midwest and there isn't a good, fresh clam in sight.And CANNED clam chowder? Please don't get me started on that abomination! 😂A good clam chowder should be thick, and creamy. And if there isn't at least a little clam in nearly every bite it ain't worth it.Now, nothing beats a chowder with fresh clams, but if you're like me and stuck where truly fresh seafood is a rarity (or outrageously expensive) you'll appreciate the flavors of this chowder. Better yet, you'll truly appreciate what little effort it takes to prepare!

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.Cook the chicken slowly over medium heat since it takes time to cook through. In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan

I came up with this recipe when trying to invent a filling beer snack like sweet and sour pork or meatballs.Place the deep-fried silken tofu in freshly boiled water for 1-2 minutes to remove the excess oil. Recipe by SONOCOO

I been away in my lovely country Philippines for months now and i miss pinoy foods. So i make some pinoy style cook at home with twist taste on it. Because i dont have complete ingridients same pinoy food style so i used some ingredients here to make it taste like pinoy one!

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.Coat the filets with flour and pan fry until crispy and golden brown. Use the fat that comes out of the meat to cook it. Make sure to drain excess oil and fat with paper towels after the meat is pan fried. For 4 servings. Recipe by Koba

It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan

No need to waste your $$$. You can totally cook this restaurant quality dish at home. 😋 IG @jenscookingdiary @jenscookdineandtravel

The sauce for these tsukune is delicious on its own, but dipping them in egg yolk adds an extra layer of flavor. I created this recipe as a simple appetizer to enjoy with beer at home.

Mom's - from your generation to mine 🥰 our Peanut Chicken is not crispy? 🧐 Its alright thats how we like it 🤣 just like Zaleha Olpin's My Rendang isnt crispy 😁😁🤣🤣🤣😂😂😂❤ #myrendangisntcrispy#dinner #lunch #easyrecipe #breakfast #yummy #tasty #chicken #heirloom #familyrecipe #ayam #protein

Healthy Hamburg steak made with grated Fu (wheat gluten) for a soft texture♪Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

This sandwich came to me because I as well as many of you are a giant fan of A1 steak sauce and it was right around the time when we were playing Philadelphia in the postseason when we lost unfortunately, Go PATS, and I thought to myself why should Philadelphia be the only place with a bomb steak and cheese I really hope so this is what I made one day and I was stuck with it ever cents and haven’t had a complaint yet

Inspired by a Mexican restaurant but they discontinued it so I invented my own version.

This is a standard recipe in our home.To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end.When the sizzling sound of the oil changes, they are done.Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221