This is the wisdom of someone who likes to snack on himono while drinking.The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

Northern Thai Style Fish Baked in Banana Leaves ,with aroma of Thai herbs its unique and delicious :)

Fish in banana leaves is a very delicious and healthy item loved by all people who consume fish items. It can be prepared with little oil or no oil at all. The masala is fully wrapped in banana leaves and it is either steamed or cooked dry on a hot thava.So we can enjoy the rich flavour and the delicious taste,when the leaves are opened at the dinner table. It is used by those who do not want to include too much oil in their diets

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

Fried rice is a food that comes from Indonesia, which has a diverse variety with uniform distribution throughout the region. The cuisine is included in the main course and usually served hot. Its main ingredient is rice fried with the addition of meat, vegetables and spices - usually also added soy sauce. Because of the proximity of the history of the Dutch nation, it is also a very well known cuisine there.Fried rice with chicken and seafood mixture is sometimes boring, so there is no harm in trying salted fish fried rice. Alloy fried rice and salted fish (types of jambal roti) fried rice makes it special from other fried rice because the scent of the mixture of salted fish. The taste of salted fish in the mouth gives different sensations when eating this dish. Aroma of salted fish is appetizing with bread, it makes the tongue can not speak. Regular breakfast and lunch for the family, the taste of fried rice is more special because there is a sensation of spiciness.Salted fish are marinated fish, then dried in the sun to dry. It is a method of preserving fish meat, which is usually done traditionally. In this recipe, all kinds of dried salted fish can be used. It would be better if using fish with meat rather thick, so it is not easily lost the sensation of taste . Here is a recipe "salted fish fried rice", a variation known throughout Indonesia.

Being a fish lover myself its always on my to do list to try various fish recipes, taposhi/topshe is found in different Bangladeshi supermarkets, its delectable taste is something worth trying for#fish-fry#bengali

Pepes is the way of cooking using banana leaves. The dish is coated with spices and wrapped in banana leaf. Great ingredients for pepes are chicken, fish, and tofu. The dish can be steamed, grilled, or cooked in an oven. The aroma of cooked banana leaves will linger on the dish as an exotic accent.I am using chicken and sweet basil in this dish. The aromatic banana leaves and the rather sharp tasted sweet basil leaves allow you to devour the dish using not only your sense of taste, but also your sense of smell.

This is a traditional bengali recipe of cooking any fish wrapped in banana leaf. Hilsa is a freshwater fish mainly found in Indian sub-continent, with its subtle taste its sure to catch the tastebuds.Paturi is a style of steaming fish wrapped in banana leaf.#heirloom#hilsa

Local people call "karaka", crab which can easily be found in estuaries around the Mimika. Including the types of mangrove crabs (Species: S.serrata, S.tranquebarica, S.paramamosain, S.Olivacea, Scylla sp.). This one species of crab native of Papua land that habitat is in the interior life around coastal mangroves, crabs name itself is derived from the name of an island KARAKA where most of the population still live deprivation - including in terms of public facilities (particularly availability of schools there very minimal).Papua coastal communities looking for Karaka as the main income for fish as well as fishermen who have done hereditary, fishermen usually catch Karaka in holes mangrove trees that grow on the shore. Visited Timika, Papua, though not complete without enjoying the Karaka.Karaka crabs are caught usually has a large size (1 fish weighing almost 1 kg), is due to the delicious taste of crab rather small size. Karaka has a low fat content (around 1 g / 100g) and also low in saturated fatty acids (0.1gr / 100g) and rich in omega-3.Karaka can be cooked in various ways. Most of the people of Papua cook it in a way sauteed in a mixture of spices, some are just grill Karaka and add salt.Incidentally market yesterday there was super big sized mud crab and remind me of the culinary Papua, so I immediately bought one (my husband can not eat crab, so unfortunately bought too much). ^ _ ^

We will cook using Indonesian heritage cooking techniques with banana leaves. Banana leaves is known for its fragrant aroma that is perfect for grilling as they retain natural flavours while imparting their own subtle aroma. Pepes is an Indonesian style cooking technique that uses banana leaves to wrap various ingredients which is then steamed or grilled on charcoal. This technique help locks in the original aroma and taste which helps the spices to be absorbed better. This recipe is good for your health because it is processed in a very natural way, and with a very tasty flavor. you should try it.

It is said that long ago there was an Admiral who rampaged through a Kuwini/Kweni mango garden (Mangifera × odorata Griffith) --- a kind of mango fruit that has a soft and fragrant flesh. He raged because his wife was taken away by the garden owner. To vent his anger, the Admiral was throwing his sword in all directions. As a result, tons of kuwini fell to the ground and broke.Residents, who were then afraid of seeing the anger of the Admiral, did not dare to approach. After his fit of anger ended, the Admiral went home. After he left, the residents flocked to collect all the kuwini fallen to the ground. At first, they got confused what to do with all kuwini that have been collected. Finally, a woman started mixing pieces of the kuwini fruit with coconut milk and sugar. After that, the drinks were distributed to residents. The people liked the taste of the drink and it immediately spread to all corners. To commemorate the history of its origins, the drink was named "ADMIRAL'S RAMPAGE = LAKSAMANA MENGAMUK".Though the name sounds a little sinister for people who hear it for the first time, but this mango drink is so refreshing with its coconut milk sauce. This drink is originally from Pekanbaru city, province of Riau. Now, Admiral's Rampage is becoming a typical drink that's served for thirst in hot weather, relaxing while watching TV with family, breaking the fast in Ramadan, dessert for meetings, or the other big day celebrations.Admiral's Rampage can be found in Malay Restaurants, or in Pekanbaru Culinary Snacks that use cars to go around. This icy drink has a distinctive taste tempting the throat with the smell of fresh Kweni fruit, young coconut shavings, basil seeds and a splash of syrup.

In This is one of the recipes from the province of Lampung in Indonesia. Pumpkin and chayote are widely planted around Lampung, especially in Sub Balik Bukit, Liwa regency, Lampung Barat. Because the territory of Indonesia, which is surrounded by sea, the sea has abundant foods so many dishes are made from fish, and here's an example - Fried fish with sauteed squash