Vietnamese name bột chiên, popular street food. Made with leftover rice 😋🍚

Got bored and found this simple recipe, so go for it. Please tell me if you try this.

I like custard pudding. So I tried to make it at home!

Those mini-chickens have a decent amount of meat for their size and great flavor.

A light pastry crust with a sweet tart lemon filling

This is an old technique of steaming sweet potatoes. I learnt this skill from my grandmother. This technique preserves nutrient value within them. "#tech1"

This is my twist to the classic American mashed potatoes dish. Highly recommended as a side dish for all kinds of barbecued and baked meat dishes.

#myrecipe Healthy and tasty kids favourite dish. Best suits for occasions to serve guests

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)And: You can freeze the leftover marinade and re-use again.PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)