These chive boxes are slightly smaller than the traditional version. If you want larger boxes, divide the dough into 8 pieces and use each to make the box.
Pan-fried flat dumplings filled with fragrant Chinese chive, soft scrambled eggs & springy vermicelli noodles, Chinese chive pockets are simply irresistible.
This is a Vietnamese classic of caramelized, sweet and salty braised fish with a moutwatering sauce perfect with lots of white rice.
This vegan savory shirataki noodle stir-fry is easy and tasty. A perfect low-carb and gluten-free alternative for traditional pasta and noodles!
Kimchi is popular worldwide. It is a traditional ethnic Korean staple that is made of salted and fermented vegetables. The commonly used ingredients are cabbage and radish with a...
A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.
Tender brisket in a spicy, walnutty braise.
Kimchi-Jieper und keine Zeit für tagelanges Fermentieren? Kennen wir. Unser schnelles Kimchi ist ratz-fatz zubereitet und hilft gegen Jieper-Frustration.
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
I open the closet after carefully avoiding my reflection in the mirror. Panic. FREAKING CHRISTMAS! My heart rate speeds up, my palms get sweaty... "Oh, God. Where are my fat jeans? Why did I think it was a good idea to donate them?! Oh, yeah. 'Accountability.' Great. I'll have to pour myself into what I've
Pelmeni are boiled Russian dumplings made with a simple dough of flour, egg, oil, water, and salt filled with a mixture of ground beef and onion.
Nun Seonjae’s popular cooking class has over 2,000 on waiting listAbout 40 middle-aged women and a few men were all eyes and ears as Buddhist nun Seonjae related to them how she refused to cook at Hotel Shilla when treated like a regular cook. “Temple food is not some random cheap food. I told them
Spicy spicy! That's what my sister commented >.< hehehe am lazy to remove the seeds of the chillies thus these otah are slightly over heated. Having too much spicy food in one row has its consequences....sore throat hahaha...wait till my throat is fully recovered then I will spice up in the kitchen again! Daun Kaduk (Wild Betal Leaves) Recipe ref : Travelling Foodie For wrapping 10 pieces of banana leaves, each about 18 x 20 cm 10 toothpicks with pointed ends 20-30 daun kaduk (daon kadok). choose the younger leaves which are more pungent For the custard paste 500gm of fresh fish meat, ikan kurau or other white fish varieties, cut into small chunks 250ml thick coconut milk 2 eggs, lightly beaten 2 heaped tbsp of rice flour 6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip) 1 tbsp sugar 1 tsp salt For the rempah 15 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 5-6 fresh red chilies, deseeded and sliced 10-12 dried red chilies, soaked in hot water until soften and drained thumb-length knob of lengkwas (galangal), peeled and sliced finely thumb-length knob of kunyit (tumeric), peeled and sliced finely 3 batons seray (lemongrass), lower white portion only, sliced finely 2 tsp of toasted belacan, crushed coarsely into powder Method To prepare rempah, pound or blend all the ingredients into a fine paste. To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well. Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight. To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside. To wrap, first place a piece of banana leaf over a flat surface. Place 2-3 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves. Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick. Repeat procedure until all the ingredients and banana leaves are used up. Steam the otak parcels over rapidly boiling water and high heat for 10-15 min. Serve immediately with rice, bread or on its own as a snack. I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies
Easy kimchi jjim recipe. Try slices of melt in your mouth braised kimchi and pork butt. These combinations are so flavorful and delicious!
Japchae is a Korean stir-fried noodle dish consisting of beef, vegetables and noodles cooked and combined together to produce an aromatic & delicious dish.
This a Shanghai Scallion Flatbread is a leavened pancake cooked on a griddle, with a crisp crust coated in sesame seeds and a fluffy middle!
A delicious Chinese street food, crispy stuffed flatbread is beloved for its delectable taste and pleasing texture. A treat worth every bit of effort.
A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.
I've been wanting to make homemade kimchi for such a long time now. But I kept thinking that it was some mysterious condiment that I can never make.
Flavorful homemade chicken bangers served over fluffy, buttery potatoes and slathered with an intensely flavored onion gravy.
Gua Bao is melt in the mouth sticky and sweet glazed pork belly stuffed in soft, marshmallow-like steamed bun along with spicy carrot slaw and crunchy peanuts.
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.
A very simple vegan recipe for a Korean side dish or banchan.
Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...
STEP ONE : In an extra large mixing bowl dissolve 1 cup coarse sea salt into 6 cups of cold water and place cabbage halves in to soak.
This recipe is a bit time-consuming, but the payoff is traditional crispy German rolls for a weekend breakfast or brunch treat.
This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of iron and fibre
