When I feel tired and don’t have much appetite in the morning, I often make this very simple juice to wake me up and energized my body 🍌I prefer not to add sugar or honey because banana is already sweet! And I like to add 200cc of fresh milk to 1 banana to make my juice smooth and not heavy. Recommend to add some ice cubes too 🧊My own challenge in October: #1day1recipe 😆

I wanted to make something easy, but fun and refreshing to drink on my stay-home weekend. 😎 And this idea came to my mind. I could make this with only ingredients that I have at home.

“Tenshinhan” is recognized as Chinese dish in Japan, but it was actually born in Japan, which I didn’t know until just now😂It’s easy but fulfilling and looks good too. As I know that my mother, who is a housewife, often cooks this for lunch when she is alone at home(I know this because she sent me URLs of Cookpad Japan’s “Tenshinhan” recipes or her cooksnaps few times before).Today, as I had to take a dinner by myself, I remembered this dish and tried cooking it. I combined 2 recipes from Cookpad Japan and here I would like to save my version.

This recipe is invented by Cookpad Bangladesh author, Kiron Ahsan. As his idea of adding some Japanese touch such as miso and furikake was interesting for me, I tried and cooksnapped his recipe. I twisted a bit so I want to share as my recipe too!Although it sounds interesting to add miso and furikake into carbonara, it’s a great collaboration and I’ll definitely make this again. #cppassport #italy

I don’t know how to name this drink! In Japan, “cheese tea” or “cheese form” are becoming so trendy these days. There are lots of cheese tea recipes coming in Cookpad Japan too.This time, I tried to combine “cheese form” with “dalgona form”!And I placed these two types of forms on iced chocolate drink! The result was super delicious!It tastes like an Italian dessert “tiramisu” on top! I can call it as a drinking dessert. This time, the cheese form was not white enough when I poured in the glass... I will whip the form more next time! Please try and I’m waiting for your cooksnap!

As I always have canned tomatoes and pasta ready at home, I usually cook this quick pasta when I don’t have much ingredients stored. This sauce can be used for other dishes too!And if you make too much, you can freeze it too!

It’s a viral drink which many people are making during this stay at home period. Because now we cannot go for a cafe to have a nice latte or cappuccino, now it’s time to make it by ourselves. It’s much cheaper than drinking at cafe and what we only need are milk, instant coffee and sugar. It’s not just visually appealing but it tastes very nice and relaxing. Under this really tough situation for almost all countries around the world, hope this coffee will make someone’s life a bit happier again.

#telurantarabangsa#goldenapron2020Century egg or 'telur padi' is well known as a rotten egg. Because of the ammonia smell and the black colour people often refuse to eat it.But, actually its not so bad! Like the smelly tofu, this egg also yummy to eat when you know the right recipe.It goes well with porridge too.Today, i wanna share one way of preparing it so you can enjoy it more. There's no need to boil the century egg. Just wash the sand and peel it.In this recipe, i use pickles, made of papaya and ginger. you can buy from japanese or asian store. Or you can make it your own. Its very easy to make.We serve this as appetizer during Chinese New Year. So fun and people will be amaze by the looks and of course the taste.Its really delicious and you will forgot you are eating a century egg. Haha.Hope you will try it!

This is completely my arrange recipe! Just fried what I have at home and it turned out to be nice! #saturesipisatupohon #bonustelurrebus #goldenapron

I wanted to cook simple but delicious tomato pasta 🍝 This time, I added mozzarella cheese but you can try with parmesan cheese or even without cheese too! My husband ate over 150 g of pasta saying that this is delicious 😂 Yay🙌 Hoping you and your family will like this too! #cppassport

When I saw the Taufu topic, I remembered that @sasha_sabrina asked me to share how to cook Agedashi tofu over a year ago. She told me that it’s available in the Japanese restaurant in Malaysia. So sorry for being this late but let me share my first version to cook it😂 The authentic way is to make the dipping sauce from dashi, but this time I made with Mentsuyu sauce which is quicker to cook. I’ll share the authentic version too in the coming weeks!😊Since I forgot to buy green leek or white radish which I usually add as toppings, I only added grated ginger this time. But if you have them, please have them too! It will be more delicious!

I went to a vegetable and fruits market and bought 4 different kinds of apples and 1 pear. I enjoyed some parts directly without cooking but since I bought too many, I decided to make a homemade jam.This is a healthier choice to enjoy sweet jam compared to the store bought ones as it doesn’t include any preservatives or artificial ingredients.#dessert #jan10