#Ambassador#mirchiI am teekhi mirch 🥵🤤😂I like spicy food but my husband like less spice. That's why I made different chuttni or fry chillies to eat with meal. I found this recipe in Sarosh's kitchen and found it amazingly different. I gave it a try and taste was too good.

Without this fry Chilli, our Curry Rice is incomplete. #wearetogether

Jab ghr ma daal bni ho to maza ajata ha fry green chillies ke sath ya mry sb ghr walo ki favorite or mri bh😍

the finished chili! :positive

Bacem or baceman is a cuisine of Central Java, also an area in the eastern province of Yogyakarta (Mataraman). Yogyakarta people like bacem which is sweetly flavored, namely with the distinctive flavor of brown sugar. “Bacem” actually is a way to preserve food products, usually tempeh and tofu. “Dibacem” means soaked in sugar water or salt, so that foodstuffs become durable.Sometimes, tempeh bacem has no savory taste and smells unpleasant. This is usually caused by many things, such as poor quality of tempeh. Tempeh is a processed food made from soybeans fermented with yeast, so yeast quality is what will affect the quality of tempeh. To minimize the tempeh not so pleasant smell, the key is in the initial processing of tempeh - When preparing the boiling water, put tempeh in with bay leaves and salt before adding other spices.Furthermore, to get a taste more savory and delicious, you can use coconut water to boil tempeh and other spices. The use of coconut water will also soften the texture of tempeh, so that when eating tempeh it will not feel hard. Coconut water will make bacem more sweet and delicious.Tempe bacem is a sweet and tasty, delicious dish served as a complement to a family dinner. No need to bother with difficult prep, because making tempeh bacem is quite simple and practical.

This is one of me and my Mom favorite, if you want more spicy you can add it with Thai chili or chili bird eye. You can taste the cooked bitterness of green chili and the sourness of green tomato with smell of a fresh and fragrant hot basil leaves. You can eat this also with fresh green bean or carrot and touch it into the paste. Let me know if you try it. Good luck !!

For a long time now there would be times where I'd drink way too much Pepsi. I found some recipes that went well with Pepsi so I came up with one that was more my style.I added lemon to a curry fry that I've been making for a while.Making without using red chili pepper should make it more palatable for kids. Recipe by Ayako

I never liked okra because i thought its slimy but when i get this recipe it was crunchy and spicy slimy thing gone

I was thinking about different ways of making chicken and found a unique thought bubble buried deep in my mind from when I was young about chicken... this is the product of that yummy thought

Forest curry is a curry that I came up with by taking the traditional kao soi curry and gave it a fresher twist. It still contains a dried chili that gives it that authentic smokiness that almost every curry has in Thai cuisine. Anyways, let's get started!

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.The curry should have a consistency like in the photo. If too much water boils out, add more.For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

Cucumber has the crunchy texture and a good flavor even after stir-fried. Adjust the spiciness and saltiness. The flavor of sesame oil will stimulte your appitite!