Tuwon shinkafa new recipie alert!!!

I love spicy pork dishes. I used user "uushi-san" and "nanamama-san"'s gochujang recipes, which inspired me to make this recipe with stir-fried rice. Thank you to both of you!I don't add any, but you can also add garlic, if you like. Recipe by KT121

#myrecipe Here is a very traditional way of having breakfast. This recipe reminds me of my grandmother's way of cooking. Very healthy and solid start of the day.

"I love you once, I love you twice. I love you more than red beans and rice.", so they say here in Louisiana. There is a common misconception that this dish is Cajun, but in fact; it is more Creole/New Orleans that has Cajun influences. Typically back in the old days, red beans and rice were always made on Monday because that was "Wash Day" and housewives could put on a pot in the morning and let them simmer all day while they attended to the wash.

Indonesian food i love. Grilled rice in banana leaves. It's easy to get banana leaves here cz i have banana trees in my garden. As Indonesian, we usually use banana leaves as plates. It's not hard to find foods with banana leaves as a wrapper, like rice, traditional snacks (nagasari) n etc. I love the smell of banana leaves. Every foods with banana leaves wrap have a magical fragnant smell like aromatheurapic for me. In this recipe i used 2 kind of grilled rice, One with fish and the other with chicken.

This receipe is created by me and inspired by my love and passion for Asian food.

This is a variation of the highly popular '2-ingredient' recipe I posted earlier, now with added edamame for a protein boost. It's delicious even when cold, making it perfect for lunch boxes.The origin of this recipe: I adapted the crispy rice cracker recipe made with '2 ingredients'. I enhanced it with edamame for more protein and adjusted it to pair well with meals. It's great as a snack with drinks and stays tasty even when cold, so it's suitable for lunch boxes. It was a big hit when I included it in a lunch box. It's also great for family members who come home late.I'm on Instagram as madanai53, 'Swedish Kitchen Host atuko'.

While whole grain brown rice and red rice also contain beneficial antioxidants, only black rice contains anthocyanin. Additionally, black rice also contains important antioxidant Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions. Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the world. Pandan leaves are wonderful for getting rid of pain of all kinds including arthritis, chest pains, cramps,earaches, and headaches. This is an ideal dessert to satisfy your sugar craving and a great healer

The choice of rice is very important when you are cooking Ghee Rice. The traditional way is to use "Jeerakasala" Rice. But it's not available everywhere, so I have used Basmati Rice for this recipe. You can soak the rice for 20 minutes prior to cooking. Some rice are sticky. This is one problem we face while cooking ghee rice, since the rice is not drained. It's still an easy recipe to try. You can fry cashew & raisins in ghee separately & garnish with it.Taste best with chicken curry & raita.

After a year, I cooked this dish again. It was one of the rare successful dishes I made when I first started learning to cook last year. It's easy to make and delicious. I switched from chicken breast to boneless chicken thighs for a more tender texture. I've also adjusted the steps and seasoning to suit my cooking habits, and it's still tasty. Every time I remake an old dish, it brings back memories. It's been a year since I started cooking, and I'm happy to see my growth in cooking and photography. :)You can find the complete recipe here: http://amonologuegram09.pixnet.net/blog/post/345326216Check out more recipes at https://www.facebook.com/SALifePhoto/

Make a different thing is very interesting, and also because i love to try and learn something new , something different so this is what i got.Cheesy and tasty baked rice . I used Japanese rice. It is very nice to serve directly after bake.#mycookbook

I discover that more ideas are coming while cooking I love my kitchen I love cooking

During my search for healthy cooking, I began adding a little bit of this and that. I love tea and got inspired to add it to this recipe. It is delicious, filling and good for you, what more can we ask for? It was a crowd pleaser. Wish you enjoy as much as my family did.

#kidstiffinNot only kids but we all love to eat items that are appetizing to look at. If the food is colourful and also packed with goodness what else we can ask for.This is a coolent and sooths dish, good if your stomach is upset.The fruit toppings makes a simple dish look elegant.I am sharing a small little secret that this way of preparing curd rice, is always asked for at my parties.

My husband's job is have a potluck for their end of year party and they love my cooking so I decided to give the something new this year.

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

A really quick and easy side dish to accompany many meat entrées. I also like to add onion or other veg sometimes. Also, vegetable stock can be used in place of chicken stock/soy butter used to make this vegetarian or vegan friendly.

You can wrap a whole meal in these leaves and reheat for later. It's delicious too! You can find banana leaves at your local asian grocery store. Extra leaves can be frozen in a ziplock bag for up to 6 months. Sticky rice is also marketed as "glutinous rice". If for some reason you can't get your hands on thai sticky rice (I couldn't) you can use any short grain high starch rice. I used risotto.

This is a very simple fried rice recipe that I adapted from Just One Cookbook. It's quick and easy and quite flavourful. Mrs Wyrm doesn't find green onions as bad as regular onions so they get into this. This should really be done with a wok but I don't have one that works on my induction cooktop so I made do with a frying pan. I also used bacon grease instead of cooking oil which added even more flavour.

I've been making chili for a bit using my new collection of healthy hacks, however this one is the winner in my book for both ease, taste, and caloriesIt uses a turkey chorizo recipe someone else created and marries it with a simple rice and 'beans' recipe. I replace the beans element with a few different ideas on a weekly basis. Frozen zucchini tossed in 5 minutes before finishing acts as a good bean replacement. I've also shredded kale and used that. I've also shredded mushrooms and done that as well. All are acceptable to give that extra texture/bite.

On a cold day, there's nothing better than a hot bowl of soup to warm your stomach. Today, I'm sharing this clear stewed beef soup, which is perfect for those who don't have time to simmer soup or are new to cooking. It's so easy and convenient! Every household should have a 'rice cooker' to showcase their culinary skills!This clear stewed beef soup also includes a winter vegetable—daikon radish. The daikon not only makes the soup smoother and more mellow but also gives it a refreshing and sweet taste.Tips:★ Beef rib is the same as brisket, which is rich in fat and not quite suitable for a light, clear stew. However, you can adjust according to personal preference, using all brisket or half brisket and half beef shank.★ After cooking, let the beef soup cool and refrigerate overnight. The soup and beef will become more flavorful and delicious.

I found this recipe on the back of a box of Minute Rice. It makes a large amount of food that stretches.The pictured batch is made with venison (deer meat) and everyday run of the mill frozen mixed vegetables. I also used instant brown rice instead of white. This recipe is very versatile.

This is the simple basic recipe for cooking Basmati or Jasmati long grain rice. Used often to accompany main dishes such as oriemtal, stews, chicken and much more.

My curiosity toward Indonesian green pandan pastries made me try cooking one using real fresh leaves. I was curious because it said to have aroma that is similar to vanilla, good for health and it’s broadly used in Southeast Asia. How it tastes and smell?So firstly, I stepped into a Indonesian grocery store and found the fresh pandan leaves there. My next step is asking a Indonesian lady standing beside me how she cook them. The kind lady told me to eat with sticky rice and coconut milk and sugar, and it is so delicious. However her description was not so clear. So I managed to cook on my way.

#colourwhiteCurd Rice is prepared with steamed rice and plain curd and is made rich by additional tempering of urad dal, mustard seeds, chillies and coriander leaves.It is very much liked by all as it is light on stomach, easily digestible, cooling, healthy and tasty.During the hot summer months, curd or yogurt rice makes for a delicious meal in a bowl.

Indians , Spanish people and Asians eat rice with almost every meal. There are many kinds of rice . Long grains, short grains, brown, white, basmati .. So on. But brown rice is higher in magnesium and other minerals. It also has more fiber. For example, a cup of white long-grain rice contains just one gram of fiber, whereas a cup of brown rice contains four. - But it is so chewy and takes more time to cook. I usually mix them with whites. That the reason you soak them, longer you keep them in water shorter time to cook. I used Goya brand rice. If you make 1 cup rice , use 1 and 1/2 cup of water/ broth. For 2 cups rice use 3 cups of water. ..

Mango sticky rice inspired oats, 2 ways! The overnight method gives you more of a bite/chew, while the stovetop method gives a more sticky texture and is closer to the actual dish. Both are great, but I especially love the stovetop version!

One of a kind dessert which make me miss my childhood town.

This recipe is from “The best from New Mexico kitchens” by New Mexico Magazine cookbook. Taste very good and easy to cook. One of the simplest recipe our family love!!Serves 4 people.

I recreated a very delicious dish that I had while in Asakusa.Don't cook the livers for too long. This is very important.Thinly slice the ingredients so that everything will cook quickly.Bring the liver to room temperature before cooking. Recipe by Cooking S Papa