This delicious vegetable tempura with ginger ponzu sauce makes for a great snack or starter. You can use your favorite vegetables for…

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!

Bicho-Bicho made of yeast dough deep-fried to golden perfection. Soft, fluffy, and coated in sugar, these Filipino twisted donuts make a great breakfast, snack or dessert. They're seriously addicting!

Chicken Karaage is a popular Japanese style fried chicken recipe. The chicken pieces are coated in batter and deep fried making it crunchy and delicious.

Learn how to make kanom jeeb, Thai dumplings, and pair them with a dipping sauce of your choice.

Today I'm going to show you how to make a Korean street snack called yachae-hotteok. Yachae means "vegetables" in Korean, and hotteok are pancakes usually stuffed with sweet stuff and nuts. But in this case they're filled with savory noodles and chopped vegetables. I love the crunchiness of the...

Sharing my fail-proof samosa recipe with step-by-step instructions on the dough, filling and fold in the air fryer, oven or deep-fried.

Mom's recipe for her famous japchae that has been praised by many as the best. Sweet and savory flavorful glass noodles with perfectly seasoned vegetables and steak throughout.

Hello everybody, let's twist with kkwabaegi! Cooking is fun fun fun! Today I'm going to introduce you to one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. It's called kkwabaegi (꽈배기), or twisted...

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

Arancini is the ultimate Sicilian and Italian food, its a delicious meat sauce stuffed inside a rice ball, dipped in bread crumbs and fried a ragu stuffed rice ball dipped in bread crumbs and deep fried.

Not all bread is created equal. Check out these unusual bread recipes that will make a great addition to breakfast, lunch, and dinner.

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

Crispy baked gochujang chicken bites are baked and tossed with a sweet, spicy, slightly funky sauce that makes this chicken gochujang addictive. The chicken bites are coated in cornstarch and baked until crispy without deep-frying.

Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.

Popular Japanese appetizer with a delicious kick! This Chicken Karaage with Sweet Chili Sauce is bite-size chicken thighs deep-fried to a golden brown and coated in a delightful sweet chili sauce. You‘d be bowled over by this sweet and spicy version of Japanese fried chicken.

Best ever Eggless Baked Cheesecake with a creamy texture, and a perfect brown top. Use this Cheesecake recipe as a base, and you can experiment with the flavours.

When my friend brought these over a few weeks ago, I said something that I wished I didn't. "I wish I knew how to make karioka. Nope. Strike that. I'm gonna learn how to make karioka!" Before I knew it, I was searching online for recipes, adjusting a few ingredients to fit my liking and cooking up a batch of my own homemade karioka. After I took my first bite, I knew I was in big trouble... They were absolutely delicious! I couldn't stop eating them and the same goes for my non-dessert eating husband. "See [as he takes a bite of karioka], this is why I can never lose weight." LOL Which brings me back to why I wish I didn't say, "I'm gonna learn how to make karioka!" It's become an instant family favorite and I'm probably gonna be making a lot these quite often (maybe even tomorrow). So what exactly is karioka? It's basically a deep-fried dough that's dipped in a sweet glaze...like a cross between a Spanish churro and a Japanese mochi. I guess you can say it's the Filipino version of a donut hole. It's also known as kaskaron or bitsu-bitsu, depending on what region of the Philippines you're from. When you bite into one, you get the sweetness from the brown sugar glaze, then the crunchiness from the crispy outside and finally the chewiness of the coconut rice ball inside. Sweet. Crunchy. Chewy. PERFECT! It's a popular street food in the Philippines and it's usually sold alongside other deep-fried sweets like turon (bananas and jackfruit inside a lumpia wrapper), banana cue (bananas with caramelized brown sugar) and kamote cue (sweet potato with caramelized brown sugar). I remember when I was a little girl, I used to buy my afterschool snacks from the street vendors that would line up outside my school. I'd buy things like sorbetes (dirty ice cream), banana cue, fresh sugar cane, singkamas or mangga with bagoong (jicama or green mangoes with shrimp paste) and fish balls dipped in all three sauces (yeah). My mom didn't exactly like the idea of me eating street food, so I made sure I finished all my snacks in the jeepney before I got home. Strangely enough, I don't think I ever tried karioka until I arrived here in the United States. Well, that's a shame. What I love about karioka (besides eating them, of course) is that they are so easy to make. It's ridiculous! I mean, all you need is four ingredients: sweet rice flour, flaked coconut, coconut milk and brown sugar. Well, five if you count the vegetable oil. Okay then, five ingredients. Just mix them together, deep-fry them and glaze them. That's it! Now why haven't I tried to learn how to make these sooner? Well, after making karioka and absolutely loving it, I thought I'd get a little creative and add some filling inside. It's kind of an idea a borrowed from another dessert called butsi (or buchi). They're sesame seed balls filled with red bean paste. I figured it would be interesting to do the same for karioka but instead of red bean paste, I wanted to try some traditional Filipino flavors. I picked up some canned langka (jack fruit), ube (purple yam) and macapuno (gelatinous mutant coconut). All of these are available in Filipino or Asian supermarkets. Jack fruit is a tropical fruit that's typically eaten fresh in the Philippines, but here in the United States, you can most likely find them canned in syrup. Ube and macapuno are commonly used to flavor ice cream or used as filling for desserts. Out of the three choices, the first one I tried was the ube filling. I used a piping bag to pipe the filling into the center. I pinched the dough to seal the filling inside and gently rerolled it into a ball. It actually turned out pretty good. The filling stayed in the center and when I bit into the karioka, I got a nice ube flavor inside. I might wanna try this again but with my aunt's recipe for ube halaya, which is thicker and richer than the ube in a jar. The next one I tried was the jack fruit. I chopped it up into small pieces and put about 1/2 teaspoon of it inside the karioka. THIS is definitely a winner! The flavors of the coconut and jack fruit just worked so well together. I've gotta make these again soon :-) The last one I tried was the macapuno and it didn't do so well (which explains why I don't have a photo of it). Maybe it was a textural thing or the macapuno had too much liquid. It just tasted soggy in the middle. And the macapuno flavor just faded away into the background. That's too bad. I really like macapuno, just didn't work with karioka I guess. Well, two out of three ain't so bad. I have a feeling I'll be making a lot of these for my next summer get-together. Fourth of July maybe? Hmmmm... Karioka Adapted from Panlasang Pinoy Makes about 24 pieces dough: 2 cups Mochiko sweet rice flour 2 cups sweetened flaked coconut 1 1/2 cups coconut milk 3 cups vegetable oil glaze: 1 cup light brown sugar 1/4 cup coconut milk optional fillings: ube (purple yam) langka (jackfruit), chopped macapuno (gelatinous mutant coconut), chopped bamboo skewers In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. (If adding filling, poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball) Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don't see any bubbles at all, then oil isn't hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside. In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately. Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I just love them and want to share it with you :-)

Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!

Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.

Bánh Cam or Bánh Rán is a Vietnamese dessert of deep-fried glutinous rice ball with a sesame seed crust and a sweet mung bean paste filling. The shell is crunchy with a chewy texture and the interior is hollow. Sometimes you can find these treats coated in a thin crust of caramel sugar. It’s crunchy, chewy, and semi-sweet. It’s delicious as a healthy snack or a quick sweet breakfast on the go. This makes 24 balls.

Tangsuyuk is Korean style sweet and sour pork. Well known as Korean Chinese food.

Kalkal or kul kul is a traditional, deep-fried, Goan pastry shaped into small curls. It is popularly made during Christmas in India! These little curls are crispy, flaky, and moreish! Do try them this season!

Korokke just got SO much easier. Crispy air fried perfection on the outside, with a soft and fluffy meat and potato filling. It’s the Japanese style potato croquettes you know and love, without deep frying!

Salted Caramel Pot de Crème ~ I baked this luxuriously comforting caramel custard dessert right in my cutest Weck jars, and everybody went crazy for them!

This Banana Lumpia Recipe (turon) makes use of the finest, sweetest plantain bananas that you can find. A lot of Pinoys add ripe Langka (Jackfruit) to this deep fried goodness.

This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg.

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!