Put down the phone, drop those torn takeout menus, and take a few deep breaths. It's time to retrain that brain when you're craving comfort food. Here are 25

Blended ingredients 15 dried chillies- soak in hot water till soft 8 fresh red chilli 5 cloves garlic 12 shallots 1/2 big red onion 4 buah keras 50 g ikan billis 100 ml water 1 tbsp oil Abt 11/2 cu…

There's only a handful of Thai restaurants that actually make a Vegan Larb and unfortunately I don't live near them. Bad news is I crave Larb quite often so I decided I would make my own version at home. And I'm so happy I did because it's incredible!Ingredients5-6 Limes, juiced3 tbsp of chili garlic sauce, 4-5 if you like it really spicy1/4-1/3 cup of Vegan Fish Sauce, we used THIS ONE by Ocean's Halo1 rounded tbsp sugar2 tbsp of uncooked long length rice2 Shallots, sliced thin1/3 cup of freshl

Do you like shrimp? I think pretty much all seafood lovers will accept a shrimp, if offered. Korean cuisine has many recipes that use shrimp, and I love them all, but today I'm going to show you how to make shrimp pancakes (saeujeon: saeu means shrimp and jeon means pancake) from jumbo shrimp...

My new and improved Cashew Chicken Stir-Fry recipe is high-protein, veggie-packed and tossed in a sauce that is to die for. Easy to make and always hits the spot. The ultimate dinner!

30 minute broccoli fried rice with turmeric-tahini sauce revamps a takeout classic with an extra dose of veggies for a healthy, one-pan meal.

Rice wrapped in banana leaves with traditional Sundanese cuisines.

Tonpeyaki (豚平焼き) is stuffed rolled omelet with pork and bean sprouts, simplest explanation. There are options for extra stuffing such ...

"We've revamped the prawn cocktail with a sweet preserved lemon mayo. Prawn crackers with our Asian-style tartare give it a fun retro throwback" - Phoebe Wood.

Reminiscent of her favourite childhood dessert, Billie McKay revamps sago pudding with coconut, ginger and caramelised pineapple.

Puto Bumbong is a Filipino steamed rice cake that is commonly sold during the Christmas season. They are slathered with butter, topped with grated coconut muscovado and grated cheese, then wrapped in banana leaves.

Pechanga Resort and Casino invited Temecula to celebrate the renovation and renewal of the hotel’s grand entrance Wednesday, January 9, 2014. Starting the event with a traditional Luiseno gre…

A classic sweet, spicy, and savory accompaniment for grilled meats.

Grilled teriyaki pork kebabs

This recipe is to make the original pink gari: the sushi ginger you'll find in most Japanese restaurants.

This easy vegan stir-fry features crisp-tender celery and protein-packed tofu; a easy sauce of soy, sesame oil, and chili-garlic sauce bind it together.

Welcome to the New Damn Delicious Website - To celebrate the newly revamped website, Butters and I are giving away 5 signed copies of my cookbook!

Sweet and savory sauce, crispy yet tender meat, this Chicken Teriyaki Recipe is indeed a delicious mix of contradictions that you will love.

Korean-style spicy spaghetti meat sauce playfully dubbed "Spaghetti Gangnam Style!"

This is a super fast and easy lunch if you already have the rice cooked (I had leftovers) and a pork chop precooked. And it's SO yummy! Add ...

Stepping into the revamped @AmaraSingapore’s 𝐂𝐚𝐟é 𝐎𝐫𝐢𝐞𝐧𝐭𝐚𝐥 felt like entering an elegant sanctuary blended with cherished traditions, love it! Chef Danny Bong’s menu features inspirations from...

We are really enjoying all the amazing vegetables that come home with us each week as part of our Community Supported Agriculture share that we have purchased for the season. I love the challenge of having to think outside of the box and use vegetables in new and exciting ways. And if I'm being completely

♥ Crispy fried breaded 'chicken' with a soy sauce gravy and toasted almonds ♥ You know what's winning? Having a massive craving for this crispy almond chicken you used to get from your local Chinese takeaway in Canada ages ago and instantly veganizing it to perfection. Word. I simply cannot get over how perfect this turned out, it really is just as I remembered! I really have no idea what made me think of this dish I used to love so much, but I did, and had to make it then and there. So I had a search online and discovered that it's actually quite a uniquely Canadian-Chinese dish. Sometimes just called 'Crispy Almond Chicken' or 'Soo Guy' it is usually a chicken breast, either breaded or battered, fried and served sliced on a bed of shredded lettuce with a brown gravy and toasted almonds. Back home when we would order Chinese this was always what I looked forward to the most. So much so that my mom used to have to buy two because despite ordering a large selection of food I would pretty much eat just the crispy fried almond chicken. Yeah...she's surprised I'm now vegan too. Despite there not really being a lot of recipes out there for this I got the general idea: fried breaded chicken, gravy - probably soy sauce based, lettuce and toasted almonds. As I mentioned in the Vegan Chicken, Sun-Dried Tomato and Basil Sausage Roll post I have finally found ready made vegan chicken I love - Fry's chicken strips and thought to base this on those. Similarly to the rolls I first lightly boiled the frozen chicken to defrost, soften and to make a chicken stock which I then used to make the gravy. As for the breading part - this I am most excited about. I have been struggling to get breaded items to have a really crispy coating that does not fall apart whilst frying without eggs. For these I tossed the lightly boiled chicken strips in cornflour, then my homemade 'egg' mixture of cornflour, baking powder, xanthan gum, water and vegetable oil then into the breadcrumbs. Once fried these came out perfect! Thick, super crispy breadcrumb coating that does not fall apart. I really can't wait to try this with other foods too. Without the gravy - look how crispy!! Altogether this was such a win. I cannot convey to you how much this reminded me of that dish I used to love so much. The best part is having that gravy soak into the crispy breaded coating - heaven! Crispy Fried Almond Chicken with Gravy (Soo Guy) - serves 2 as a side 50g Fry's chicken style strips, or similar, frozen ♥ 1 Tbsp cornflour (cornstarch) 1/8 tsp baking powder 1/8 tsp xanthan gum 1 tsp vegetable oil 50 ml water *OR just some unsweetened soy yogurt ♥ 25g breadcrumbs, I like to use freshly made from stale bread here, or panko. 2 Tbsp chopped almonds ♥ extra cornflour to coat shredded lettuce to serve vegetable oil to fry Sauce: 2 Tbsp cornflour 3 Tbsp water 1 Tbsp vegan butter 4 tsp soy sauce 1 1/2 cups water * 2014 EDIT - I've recently discovered that dipping the "chicken" into unsweetened soy yogurt after some cornflour works just as well as my homemade egg replacer and is, less face it - easier! First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 Tbsp water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder and xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter (or some unsweetened soy yogurt) then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately. These are nice on their own, with a bowl of rice or as part of a larger Chinese style buffet. The only photo I got of them cut open, too busy eating!! ♥ You Might Also Like: Tweet Pin It

Juiced, pulped, barbecued, caramelised or just on its own, who doesn’t love this iconic summer fruit. Get creative with our favourite pineapple recipes here.

Brooch of white gold, brilliant-cut diamonds, black enamel and coral, made by Raymond Templier, Paris, about 1930.