I remember a neighbour making it when I was young... quick and yummy!!A very attractive snack..

I miz dis dats y i make ~(o.o)~ yuuummmm :-)

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

Whenever I visit theme parks, I always get cravings for this dessert. I have been wanting to recreate this at home, so I gave it a try!It might be easier to deep-fry them if you pour the batter into a plastic bag, poke several holes into the plastic bag, and squeeze it out into the oil. At some concession stands, they serve fruit sauce on top of the sprinkled powdered sugar. Recipe by O mama ma

Love this even tho I don't like prawns. Served it with salad and rice with a little sweet chilli sauce

These are called various things depending on the manufacturer. If you go to Chinatown, you can always buy these. They are very simple, but you won't tire of them. The key to these is that firm, chewy texture, but if you make them yourself you can make them as hard or soft as you like! Shaping these is a lot of fun.As long as you know how to form these they are not hard to make. If you are making these for the first time, you can use half of the dough to experiment. They are more nutty and fragrant if you fry them to the point where you think they might be a bit overdone. If you omit the baking powder they'll be even harder. If you prefer them to be softer though, try using 140 g of cake flour and 100 g of bread flour. For 14 to 16 mahua. Recipe by Kototama

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#Monsoon_special#HFF#post 2

This is an easy to make evening snack, with few ingredients.An all time favourite of kids.