Asian Food

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  • Giveaway: $100 Target Gift Card from Ebates

    Steamy Kitchen: recipes and cooking
    Jaden
    27 Nov 2014 | 7:08 am
    I’ve been an Ebates member since 2003, when I had my first baby, Andrew. I remember buying all my baby stuff and household items through Ebates and getting a big fat check at the end of each cycle. It was just like having an instant sale every time I shopped online! But, somehow, throughout the years, I must have forgotten about Ebates and recently re-joined. Cha-ching! My latest purchase of a backup hard drive and a new sweater online netted me a nice check last month. We’ve partnered with Ebates to bring you a giveaway of $100 Target gift card! Who is Ebates? Ebates is the…
  • Marketmanila Turns 10!!! Salamat! :)

    Market Manila
    Marketman
    25 Nov 2014 | 10:37 am
    It's been a year of milestones. Mrs. MM and I celebrated our 100th birthday this year (combined), and I nearly missed the fact that marketmanila.com officially turned 10 years old sometime around now.
  • A colorful and tasty vegan pasta dish you’ll make again and again

    CASA Veneracion
    Connie Veneracion
    26 Nov 2014 | 1:02 am
    Sam’s doing her portfolio and she’s been shooting a lot of food during weekends. She requests a dish that will look photogenic, I cook,...
  • Garlic Herb Cheese Bombs

    Rasa Malaysia
    Rasa Malaysia
    26 Nov 2014 | 4:35 pm
    Garlic Herb Cheese Bombs - amazing cheese bomb biscuits loaded with Mozzarella cheese and topped with garlic herb butter. Easy recipe that takes 20 mins. The post Garlic Herb Cheese Bombs appeared first on Rasa Malaysia.
  • 6 Easy Steps to Follow For Safer Deep-frying

    About.com Chinese Food: What's Hot Now
    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    Does a fear of deep-frying make you scared to cook tasty Chinese deep-fried dishes at home? These six steps show you how to deep-fry food safely.
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    Steamy Kitchen: recipes and cooking

  • Giveaway: $100 Target Gift Card from Ebates

    Jaden
    27 Nov 2014 | 7:08 am
    I’ve been an Ebates member since 2003, when I had my first baby, Andrew. I remember buying all my baby stuff and household items through Ebates and getting a big fat check at the end of each cycle. It was just like having an instant sale every time I shopped online! But, somehow, throughout the years, I must have forgotten about Ebates and recently re-joined. Cha-ching! My latest purchase of a backup hard drive and a new sweater online netted me a nice check last month. We’ve partnered with Ebates to bring you a giveaway of $100 Target gift card! Who is Ebates? Ebates is the…
  • Giveaway: Teatoxy for Detox and Weightloss

    Jaden
    26 Nov 2014 | 1:08 pm
    I love tea! Teatoxy has the perfect trio teas to guide me through the entire day. I start with Teatoxy Morning to wake up. With lemongrass, rose hips, peppermint, apples, rooibos, blackberry leaves, hibiscus and marigolds, how can you go wrong? In the middle of the day, when I normally have my 3pm coffee, I turn to Teatoxy Energize instead. It includes: lemongrass, Pandan leaves, Moroccan Rose pedals with Bluechai and Lavender. This blend energizes, burns fat and suppresses appetites. In the evening, Teatoxy Calm ends my day with organic hops from Southern Germany, Thai hibiscus,…
  • Giveaway: Skip Hop Backpack for Kids

    Jaden
    26 Nov 2014 | 6:50 am
    The cutest backpacks ever! This pre-school backpack is perfect for little kids. The one we are giving away is part of the Zoo Packs Family of Backpacks – absolutely adorable. We are giving way one of these Zoo Packs Gift Sets, valued at $24.00. The pack includes an insulated pouch for snacks, and a smart mesh spot for sippy cups, bottles or water bottles. By the way, Skip Hop is having a BIG SALE!! Come check out all their cute backpacks ($20 each) From Friday – Monday on Skip Hop: Spend between $0 – 40.99 = 20% off  Spend between $41 – 74.99 = 25% off  Spend more than $75 =…
  • Chinese Soup Dumplings Recipe (with Pork & Crab)

    Jaden
    18 Nov 2014 | 5:58 am
    Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong. Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods! So, how does the liquid, or soup, get inside…
  • Giveaway: Robert Mondavi Private Selection Wine Dyed Denim

    Jaden
    18 Nov 2014 | 2:00 am
    It’s been over 10 year since I’ve worked in the wine industry, having consulted with Beaulieu Vineyards and parent company, Diageo, for over 4 years on their digital marketing strategy. I’ve experienced so much in those years in the wine world, that it’s not often I’m wowed by new products. But this, my friends, is very cool. Robert Mondavi Private Selection has partnered with Crawford Denim and Vintage Co. to create hand sewn, hand dyed, wine stained denim shirts and bandanas. The shirts are sturdy, thick, of amazing quality, all accented with Robert Mondavi…
 
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    Market Manila

  • Marketmanila Turns 10!!! Salamat! :)

    Marketman
    25 Nov 2014 | 10:37 am
    It's been a year of milestones. Mrs. MM and I celebrated our 100th birthday this year (combined), and I nearly missed the fact that marketmanila.com officially turned 10 years old sometime around now.
  • Ottolenghi’s Roasted Eggplant and Bulgur Wheat

    Marketman
    20 Nov 2014 | 1:23 pm
    On my previous post soliciting tips for London and Paris, several readers suggested a visit to an Ottolenghi restaurant (there are several I gather) with its abundance of vegetable laden dishes and just stunning buffets or spreads.
  • A Roadside Vendor and Twelve Rattan Pigs…

    Marketman
    19 Nov 2014 | 11:16 am
    If reindeer can fly (admittedly more elegantly due to the way they gracefully leap through the air), why not piggies?!
  • They Have 8-9 Foot Tall Fraser Firs at S&R!

    Marketman
    18 Nov 2014 | 10:28 pm
    Over the past few Christmases, S&R has brought in 7-8 foot tall fresh Fraser Firs from the Pacific Northwest.
  • Any Good Tips for London and Paris?

    Marketman
    18 Nov 2014 | 1:43 am
    We are headed to London and Paris for a few days and wondered if readers had any tips for us with respect to food, markets, restaurants, museums or exhibits...
 
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    Rasa Malaysia

  • Garlic Herb Cheese Bombs

    Rasa Malaysia
    26 Nov 2014 | 4:35 pm
    Garlic Herb Cheese Bombs - amazing cheese bomb biscuits loaded with Mozzarella cheese and topped with garlic herb butter. Easy recipe that takes 20 mins. The post Garlic Herb Cheese Bombs appeared first on Rasa Malaysia.
  • Sweet Potato Bake with Sage Butter Sauce

    Rasa Malaysia
    24 Nov 2014 | 12:13 pm
    Sweet potato bake with cheese, sage and butter sauce. Easy peasy sweet potato side dish that goes well with any main entrees and perfect for holidays. The post Sweet Potato Bake with Sage Butter Sauce appeared first on Rasa Malaysia.
  • Cheesy Roasted Potatoes with Bacon

    Rasa Malaysia
    23 Nov 2014 | 9:43 am
    Cheesy Roasted Potatoes with Bacon - mini golden potatoes roasted with garlic, cheddar cheese and bacon. An amazing side dish for any occasions. The post Cheesy Roasted Potatoes with Bacon appeared first on Rasa Malaysia.
  • Sichuan Red Oil Wontons

    andyadthrive
    21 Nov 2014 | 4:19 pm
    Sichuan Red Oil Wontons - delicious and mouthwatering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipe for homemade spicy wontons. The post Sichuan Red Oil Wontons appeared first on Rasa Malaysia.
  • Le Creuset World Cuisine Wok Giveaway

    Rasa Malaysia
    21 Nov 2014 | 11:10 am
    Le Creuset World Cuisine Wok Giveaway. MSRP $279.95. US Only. Enter to win! The post Le Creuset World Cuisine Wok Giveaway appeared first on Rasa Malaysia.
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    About.com Chinese Food: What's Hot Now

  • 6 Easy Steps to Follow For Safer Deep-frying

    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    Does a fear of deep-frying make you scared to cook tasty Chinese deep-fried dishes at home? These six steps show you how to deep-fry food safely.
  • Chow Mein and Chop Suey Recipes

    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    Chop Suey and Chow Mein Try out a variety of recipes for these popular Chinese dishes.
  • How to Make Tea Eggs: A Super-Simple Recipe

    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    Chinese recipes - A recipe for tea eggs, a popular Chinese New Year dish
  • Basic Dough

    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    Basic dough - this recipe makes the sweet dough used in Chinese coconut or cocktail buns.
  • Roast Turkey

    chinesefood.guide@about.com
    27 Nov 2014 | 3:06 am
    A recipe for a Thanksgiving turkey that is moist and delicious
 
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    ZenKimchi

  • Three kinds of bulgogi

    ZenKimchi
    26 Nov 2014 | 6:44 pm
    Over at Sorae Bulgogi in Soraemaul we tried three types of VERY traditional bulgogi. The Eonyang Bulgogi comes from the southeast near Ulsan. It’s thin slices of been mixed with garlic and sesame oil and pounded like hell. It’s squeezed and massaged and eventually pressed by hand into a ball. At the grill it’s basically shredded with tongs and comes out tender and beefy. The Gwangyang Bulgogi is mixed with onions and apples. The thin strips of ribeye are grilled over charcoal very quickly, flipping constantly. It’s kinda like chadolbagi brisket at other Korean…
  • Gangnam’s Food Cart Thugs are At It Again!

    ZenKimchi
    19 Nov 2014 | 6:58 pm
    Chris Kwon Lewis took photos of what happened last night. Yes, the local Gangnam government has again hired thugs to violently flip over street food carts parked illegally. In the past they have used the excuse that it’s for public safety. Like when they did it in this video. Soak in that logic for a moment. Using violent gangster-thugs to trash an area for public safety. Why don’t you get the Hell’s Angels to act as security for a rock festival while you’re at it? This. Is. Embarrassing. It shows that despite all its wealth the Gangnam elite are still hardly a…
  • Linus’ Bama Style BBQ 라이너스 바베큐

    ZenKimchi
    18 Nov 2014 | 7:47 pm
    Location: Itaewon Cuisine: American BBQ Reservations: Taken Suggested Items: Pork, Brisket, Ribs, Fried Mac & Cheese Balls, Skinny Fries… EVERYTHING Birmingham, Alabama, native Linus Kim started making his mark in Seoul by holding BBQ pop-up restaurants for a few years. He then went to America to learn from the best. He returned and opened this permanent location. Since he started his popular pop-ups, an American BBQ trend has taken root in Seoul. But most of the copycats take shortcuts, like boiling their ribs or cooking their brisket at too high of heat. Linus cooks his meat…
  • Second Kitchen

    ZenKimchi
    18 Nov 2014 | 1:48 am
    Location: Hannam-dong Cuisine: American Reservations: Yes Suggested Items: Burger, Shrimp Polenta, Cocktails Tucked away new UN Village, Second Kitchen is casual fine dining with Italian and New American styles. They’re famous for their burger, but the surprising showstopper was the Shrimp Polenta, which in a way was Shrimp ‘n’ Grits. Creamy cheesy polenta with perfectly cooked and spiced shrimp. They also have a good cocktail selection, including a serious Negroni and a well-made Manhattan. The menu is extensive, and the daily specials are fun to explore. Other Amenities:…
  • Gobchang’s Jogeon 곱창의 조건

    ZenKimchi
    18 Nov 2014 | 1:28 am
    Location: Hongdae Cuisine: Korean Reservations: No Suggested Items: Cheese Gobchang, Cheese Dalkbal, Gobchang Gui There’s this trend of putting mozzarella cheese on Korean food. And in some cases it works. This row of gobchang (intestine) joints in Hongdae are doing this as a gimmick, but the cheese makes sense. The gobchang itself is done stir-fried style with a little heat. You can choose regular, many cheese, or many many cheese. The fat in the cheese counters the spice in the sauce. For the really brave, they serve spicy boneless chicken feet (dalkbal). Even though they’re…
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    Austin Bush Photography

  • Lim Yuu Hong/ลิ้มหยูฮง

    admin
    3 Nov 2014 | 5:23 pm
    It’s no secret that the Thais love noodles. Noodles are some of the most ubiquitous dishes in the country, available on nearly every street corner and in just about every restaurant. And it’s easy to understand why people love them: they’re cheap, satisfying, customisable, and come in a huge variety of shapes and forms, and from a variety of culinary and cultural influences. Yet despite all this, I have to admit that I’ve never been crazy about Thai noodles. I’m a rice man. I’ll almost always opt for a plate over a bowl. And being a fan of savoury, salty,…
  • Friday prayer at Haroon Mosque

    admin
    12 Sep 2014 | 1:18 am
    The area surrounding Bangkok’s Haroon Mosque is one of the city’s largest and most traditional Muslim enclaves. The original mosque, a wooden structure, was built back in 1828, but was subsequently torn down, with some of the original wood used in the construction of the current building: Over the decades, a neighbourhood grew around the mosque, one that today is almost exclusively Muslim, densely populated and relatively poor. It’s a pretty sleepy place until Friday prayer, an event that draws local and international Muslims, beggars taking advantage of mosque-goers’…
  • Jiw/จิ๋ว

    admin
    6 Sep 2014 | 9:43 pm
    For Muslim food in Bangkok, one of the best areas is lower Th Charoen Krung. Formerly Bangkok’s foreign enclave, today the European-run shipping offices and the Portuguese Catholic community that used to border the Chao Phraya River are long gone. But much of the area’s Muslim community remains, including — thankfully for us — its food. Other parts of Bangkok may have a higher volume of restaurants serving Thai-Muslim dishes, but none can claim this much history. Some restaurants along this stretch of Th Charoen Krung (formerly known as “New Road”), such as…
  • Nyaungshwe’s morning market

    admin
    18 Aug 2014 | 6:08 pm
    Several communities in the Inle Lake region play host to a revolving market. Once every five days, a particular town’s market will swell to several times its normal size, practically bursting with vendors, shoppers and exotic (and not so exotic) produce. Some of these markets are found at remote locations only generally accessible by foot or boat, while others take place in already established markets in bustling market towns. Nyaungshwe, the town Myanmar’s Shan State that essentially functions as the gateway to Inle Lake, is an example of the latter. It has an already large,…
  • Dao Kanong Lamphun/ร้านดาวคนองลำพูน

    admin
    14 Aug 2014 | 2:35 am
    Few people seem to make it to Lamphun, which is a pity. The city is located 30km south of Chiang Mai, but getting there is part of the fun, particularly if you go via the old highway, which is edged by towering rubber trees: and which passes through small towns. And Lamphun itself, although small, is charming: hardly a surprising setting for an equally charming, longstanding restaurant serving northern Thai food. Dao Kanong has been around for 40 years now, a history that’s evident in the restaurant’s somewhat institutional and bare dining room. The food isn’t as rustic as…
 
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    Tess's Japanese Kitchen

  • Sweet Potato Rolls with Dried Cherries and Cardamom

    Tess
    23 Nov 2014 | 5:15 am
    http://1tess.wordpress.com This is a treasured recipe for dinner rolls, especially during this long fall and winter holiday season in the U.S. when sharing food means memories and love. It was lost, though the Thanksgivings we ate it are remembered fondly. It is now found So I'm happy to share the recipe. Do give it a try! The cardamom is a flavor from childhood so means my mummu, mum, and daughter are there sharing with me. Friends loved the rolls, and so will you!
  • Jean’s Cincinnati Chili

    Tess
    3 Mar 2014 | 2:08 pm
    http://1tess.wordpress.com "Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." Harry James (1916-1983) band leader and trumpeter My mum used to serve a Midwestern-style chili made with hamburger, tomatoes, oregano, garlic powder, and kidney beans on macaroni elbows. It was a way of stretching a pound of ground beef to satisfy a family of six inexpensively. I recall we even added grated Cheddar cheese to top it so very very elegantly. It wasn't until I started this project to learn Japanese cooking, that I first heard of this…
  • Tofu Daisy Dumplings

    Tess
    1 Mar 2014 | 1:49 pm
    http://1tess.wordpress.com Fanciful daisy dumplings are fun for appetizers or a light meal. They are sure to delight guests, but are easier to prepare than wontons, gyoza, or shui mai. These flower-like savories bring to mind an early summer bouquet—perfect for relieving the vision of dirty grey snow mountains and the numbing cold we are currently enduring. Simple ingredients (tofu, chicken, wonton skins, and pantry staples) are transformed so the whole is different from its parts. This recipe is poetry—a longing for one thing to be a substitute for another. A bit of magic. An illusion……
  • Mabo / Mapo Tofu

    Tess
    22 Feb 2014 | 5:11 pm
    http://1tess.wordpress.com Winter is chili season: hot, spicy, and comforting food makes spirits warm in spite of the bleak weather! Mapo tofu is a Chinese dish well loved in Japan, both in Chinese restaurants and at home. It's easy to prepare with common ingredients: tofu, pork, toban jiang, and green onions. Mapo tofu is a dish from China adapted by the Japanese to their own tastes. It is the texture of this dish which is interesting in the mouth: the tofu is soft and the pork is chewy. It's an odd combination that: pork and tofu, neither vegetarian nor meat centered. In this variation of…
  • Avocado and Bacon Rice Bowl

    Tess
    10 Feb 2014 | 9:23 am
    http://1tess.wordpress.com The salty crispiness of bacon, the fresh crunch of lettuce, and the sweet juiciness of tomatoes, make BLT sandwiches a favorite lunch. Bacon, avocados, and tomatoes are a lesser known trio which provides a similar delight to the tongue, especially in summer when garden tomatoes are at their most flavorful.This winter has been unusually harsh: very cold and snowy here in the Midwest of the U.S. For me one escape is to eat what I want the weather to be, instead of what the climate is! This recipe from Hiroko Shimbo satisfies cravings for such a meal.
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    Viet World Kitchen

  • Why My Family Doesn’t Eat Brussels Sprouts but I Do (+ 4 recipes)

    Andrea Nguyen
    25 Nov 2014 | 6:56 am
    About fifteen years ago, after moving to Santa Cruz in the Monterey Bay where there were acres upon acres of Brussels sprouts, I decided to surprise my family at the holidays with a ‘new’ vegetable. We never had them when I was growing up and my husband introduced me to them one fall long ago. I thought the small cabbage like vegetable was charming and delicious, with a hint of heat and funky sweetness. In the Monterey Bay, Brussels sprouts were sold at farmer’s markets and mounds of freshly trimmed, tight little ones were stocked at local independent markets. Surely my parents,…
  • Beef Pho Banh Mi Recipe

    Andrea Nguyen
    20 Nov 2014 | 6:34 am
    A while back, someone on Twitter alerted me to a pho banh mi at Andrew Le's The Pig and The Lady in Honolulu. It was suppose to be divine, the person said. I wasn’t about to hop on a plane to Hawaii, but when I was in Los Angeles this summer, I tried the pho banh mi at Chloe Tran’s East Burough in Culver City. She served it with a side of pho broth to offer a Viet twist on an American classic. Chloe told me that the genesis of her creation was simply “Why not?” and it worked! When I ate it, I found myself not dipping the sandwich in the broth because for me, banh mi is not wet. Plus…
  • Finding Asian Ingredients in Unlikely Places

    Andrea Nguyen
    18 Nov 2014 | 9:42 pm
    Depending on your age, you may remember a time in America when there was no fish sauce at the supermarkets. That was my family’s experience in 1975, when we found ourselves cooking and eating with La Choy soy sauce. (Shudder.) Our food wasn’t quite right until we bought a car and drove to Chinatown in Los Angeles to seek fish sauce and other Viet staples. My mom recycled one of the small La Choy bottles as a fish sauce dispenser, which she still keeps on her dining table today. Nowadays you’re likely to find a bottle of Thai Tiparos in the “Asian” section of mainstream grocery…
  • Banh Mi Book Talk & Cooking Demo (video)

    Andrea Nguyen
    13 Nov 2014 | 3:27 pm
    One of the things that I’ve been remiss about since the banh mi book came out is the fact that I can’t do a full-blown book tour. I love to cook, chat and eat with people but book tours are expensive to finance and I mostly pay my own way. Our online conversation are terrific but some people benefit from reading and watching, attending in-person events. Since that is unlikely, here's a possible solution: a 30-minute video of a talk and cooking demonstration that I did in early October at Google headquarters in Venice Beach (Los Angeles). I was jazzed to get the invitation because I not…
 
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    Appetite for China

  • Chinese Barbecue Spareribs

    Diana Kuan
    25 Nov 2014 | 5:45 pm
    Happy Thanksgiving week!It's been a while since I've posted, I know. Growing a design business and teaching on the side have both consumed most of my time this year, and unfortunately lately blogging has fallen by the wayside. My resolution for 2015 will be to blog more regularly again, but until then, I will try my best to update at least once in a while with more recipes and other content. Today I want to share with you an oldie but goodie, a recipe from my cookbook that has also been one of the most popular at The Brooklyn Kitchen, one of the cooking schools in NY where I…
  • Mango Pudding

    Diana Kuan
    24 Jul 2014 | 2:11 pm
    Cold food. That's pretty much all that has been on my mind this past week. While July is a great time of the year in the Northeast for buying and eating fresh fruit, trying to turn those fruits into any sort of baked goods is another story. Really, just the mere thought of turning on the stove or oven makes me break out into a sweat.(Like many New Yorkers, I don't have central AC and my one wonky unit is only able to cool down the apartment after sundown, i.e. after 8:30pm.) So for my meals lately, I've had to been creative with cooking things that don't actually involve cooking, if you…
  • Kung Pao Sweet Potatoes

    Diana Kuan
    6 Jun 2014 | 9:46 pm
    Hi again!I know, I know. It's been a while since I've posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.Also, this winter sure was long, wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less than inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that…
  • Tangra Spring! Chinese-Indian Pop-Up Dinner Returns May 22nd

    Diana Kuan
    13 May 2014 | 7:29 pm
    If you've been following this blog for a while you may have heard about Tangra, the seasonal Indian-Chinese supper club I formed with Chitra Agrawal of The ABCDs of Cooking. Well, after a long winter, we're finally doing a spring dinner on Thursday, May 22nd.Tangra was started last summer as a celebration of Indian-Chinese cooking. The names comes from a neighborhood in Calcutta where a Indian-Chinese hybrid cuisine first originated, but for this seasonal dinner series we've pulled out all the creative punches to create a spectacular, unique multi-course menu using…
  • On Food & Wine!

    Diana Kuan
    9 Apr 2014 | 6:50 pm
    Thanks so much to Food & Wine for featuring Appetite for China today as their Blog of the Week and also for giving a shout out to Plate & Pencil! I had fun discussing various things close to my heart, including Chinese food around the world, dumplings, and of course, interesting cheese discoveries. Head over to Food & Wine for the full interview!
 
 
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    About.com Korean Food: What's Hot Now

  • How to Send Gifts and Flowers to Korea

    koreanfood.guide@about.com
    27 Nov 2014 | 3:15 am
    You can order gifts directly from Korean websites (written in English), pay online, and have your present delivered that day to the recipient in Korea. Some of the websites offer free shipping in many Korean cities, guarantee same day or next day delivery, and have a variety of flowers, cakes, fruit baskets, and other gift items perfect for almost everyone.
  • Scallion Salad (Pa Muchim) Recipe

    koreanfood.guide@about.com
    27 Nov 2014 | 3:15 am
    This fresh Korean scallion side is often served alongside grilled meat and seafood dishes in Korean restaurants. You can add it to your lettuce wraps or just treat it as another side dish or salad.
  • All About The Korean Pear (Bae), AKA Apple Pear...

    koreanfood.guide@about.com
    27 Nov 2014 | 3:15 am
    All About The Korean Pear (Bae), AKA the Apple Pear and Asian Pear
  • Korean Pickled Garlic (Manul Changachi) Recipe

    koreanfood.guide@about.com
    27 Nov 2014 | 3:15 am
    Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it can get addictive. I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.
  • A List of Korean Savory Pancakes

    koreanfood.guide@about.com
    27 Nov 2014 | 3:15 am
    Jun (or jeon, chon) are pancake-like Korean dishes. They can be made from almost anything- meat, seafood, vegetables, and kimchi, and they are either coated with an egg, flour, or combination batter before they are pan-fried. There are even sweet dessert or snack versions of jun.
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    About.com Korean Food: Most Popular Articles

  • Perfect Potato Recipes to Change Up Your Menu

    27 Nov 2014 | 4:48 am
    If you're tired of the simple baked potato or even mashed or roasted, then try one of these Korean recipes for a great change to routine.
  • Korean Soy Braised Beef and Peppers (Changjorim...

    27 Nov 2014 | 4:48 am
    This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.
  • If You Love Sushi, Try These Korean Kimbap...

    27 Nov 2014 | 4:48 am
    I am calling these Korean rice rolls sushi because at first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it's actually picnic and snack food that you eat with your hands. Portable and neat, kimbap is the perfect food for on the go or for a packed lunch. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes.
  • Types of Korean Anju (Drinking Snacks)

    27 Nov 2014 | 4:48 am
    In Korea, drinking alcohol and eating go hand in hand: alcohol is almost always served and enjoyed with
  • How to Make a Savory Korean Scallion Pancake...

    27 Nov 2014 | 4:48 am
    Want to learn how to make scallion pancakes? This Korean scallion pancake recipe (pa jeon, pa jun) is easy to make and is always a big crowd-pleaser.
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    KeropokMan: Singapura Makan

  • The Boiler @ Tai Seng Industrial Estate

    Keropok Man
    17 Nov 2014 | 11:36 pm
    Here in Singapore, Louisiana inspired seafood restaurants are popping up and one of the latest opening is The Boiler. If you have grown fond of the various cajun-style preparation of seafood, you can add this place to your place to go.Crab and shrimp boils or a more generic label, "seafood boil" is a Louisiana Cajun tradition and you can find them here. You can prepare these boils yourself at home, or you don't like cooking, just eating or don't like to clean up, just pay them a visit.One difference The Boiler has to other similar restaurants is their location. They are located at the Tai…
  • Ultimate Hawker Fest 2014 - 22 November 2014 @ Suntec City Convention Centre (Plus Giveaway)

    Keropok Man
    16 Nov 2014 | 4:09 pm
    The Ultimate Hawker Fest is back and if you have not planned this coming weekend's brunch, why not consider visiting Suntec City this Saturday for some food and at the same time support the over 32,000 beneficiaries of Touch Community Services. The beneficiaries are from all races and religions. To help navigate what's going on at the Hawker Fest, it will be divided into 3 zones:1) Ultimate Original Recipe - where stalls have been around for multiple generations. Here's the menu:2) Ultimate Pursuit of Happiness - where young folks who have left their cushy jobs in other sectors to come into…
  • A for Arbite, A for Amex's #30liciousAmex deals

    Keropok Man
    11 Nov 2014 | 2:00 am
    If you have not read about the American Express #30liciousAmex deals, you probably have been having a nap for too long. Well, it's not too late to find out.American Express and HungryGoWhere jointly present 30licious - S$30++ culinary treats for 30 days from 3 November to 2 December 2014. It's their little treat for Amex card holders. I have tried the  #30liciousAmex meal at A for Arbite and it's pretty good!(If you don't  have an Amex, you top it up to S$35++)I recently went to A for Arbite with the Amex and HungryGoWhere folks to try out their $30 dinner deals. This is my report…
  • Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore

    Keropok Man
    31 Oct 2014 | 1:35 am
    Are you a 'fan' of the Mandarin Oriental?Once you have stayed in one of their properties, you somehow get addicted to their impeccable service and quality of their rooms and restaurants. My wife and I were converts when we had our wedding at Mandarin Oriental Singapore and saw what they could provide to our guests during the dinner. We were also impressed with the rooms and restaurants we dined during our stay. Since then, we have stayed in a few other MO properties. We wished we could stay in more, but it really is beyond our budget at this junction of life, we need to save up. Are you a fan…
  • Fishball Story @ Golden Mile Food Centre

    Keropok Man
    30 Oct 2014 | 1:57 am
    Not too long ago, the wife and I were invited to 'take over' HungryGoWhere's Instagram account for a day. Did you catch us that day? We were on a 'things handmade' trail. It was a fun day, taking a day off work to 'pretend' to be hungry tourists going around Singapore in search of food that's made fresh in Singapore.Are there really a long list of places that made food from scratch and not machine produced in some factories? Yes, there are many places and we had a whole long list. We could not try it all because it's all over the island and it's tiring to go around. We started by having…
 
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    Ramen Adventures

  • 安福亭 (Anbukutei in Nagaoka)

    Brian
    27 Nov 2014 | 7:00 pm
    Niigata Prefecture boasts an unexpectedly diverse collection of ramen shops. Pick up on of the many annual ramen magazines and you'll be shocked. Ramen Adventures could be devoted to only Niigata (if I lived up there of course).The above free flyer features only a handful of the shops around Nagaoka Station.Of course, Niigata isn't Tokyo, and a deep ramen search requires a car or bike. With just a few hours in town, I had no plans to go deep. The highest ranked shop within walking distance of the station was Anbuketei, a biker-friendly bowl that specializes in the Tsubame-Sanjo…
  • 東京ラーメンショー (Tokyo Ramen Show 2014)

    Brian
    24 Nov 2014 | 7:00 am
    It is that time of year again. The 2014 Tokyo Ramen Show. There are so many choices, but I only had time for three.Rairaiken recreated a recipe from 100 years ago. Neat! It turned out to be a great bowl. The flavors were solid, with nothing crazy, and nothing intense.Of course, you should pick the longest line, right?The Fukushima toripaitan sold over 8000 bowls at a regional ramen fest, and was finally making the trek down to Tokyo.The Tokyo Ramen Show is all about collaboration bowls.This one between Matador and Kuroki brought two of my favorite shops together, though the result…
  • ずんどう屋 (Zundoya in Shinjuku)

    Brian
    20 Nov 2014 | 7:00 pm
    I shy away from large chain shops, and cautiously approach the smaller ones. Zundoya could be classified as a mini-chain, with about a dozen shops in Kansai (Western Japan), a new shop in Tokyo, and a future shop in New York.New York you say? Yep, with a shop opening in 2015 in the heart of Manhattan, Zundoya is setting their sights high. Could this be the Ippudo killer?At first glance, the shop is very Ippudo-esque. A creamy tonkotsu soup, straight noodles, Kyushu-style toppings. Even the red bowls look to be aimed at Ippudo's style. But Zundoya is its own beast, pushed to…
  • ちゃっちゃか (Chachaka in Shinjuku)

    Brian
    17 Nov 2014 | 7:00 am
    One of the best ramen shops in Tokyo is Nagi in Shinjuku's Golden Gai district. Golden Gai is a sight to behold. Four or five small alleys are home to hundreds tiny bars, and a handful of restaurants. With Nagi commanding long lines at all hours, and holding the crown for years, is there room for another shop?Sure, why not. Chachaka serves up three kinds of miso, each kicked up with seafood. You have from left to right and top to bottom, dried fish, shrimp, and crab (and a beer).The chef recommended the shrimp.A decent bowl, accented with a healthy serving of fresh baby shrimp. It was,…
  • 兎に角 (Tonikaku in Matsudo)

    Brian
    13 Nov 2014 | 7:00 pm
    If you find yourself in Matsudo, you should really go to Tomita. The tsukemen there is considered by many to be the best in Japan. Who are these many I speak of? For one, Tomita is the number one ranked shop over at the Ramen Database.But what if you are in the mood for something with a slightly shorter line?Tonikaku serves three heavy bowls; a ramen, a tsukemen, and a soupless aburasoba.Intense. And for me, a bit too much. Fans of thick, porky ramen may disagree with me here.This shop is in the same ramen group as Tomita, if that makes any difference to you.I was feeling a bit wrecked…
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    Filipino Recipes Portal

  • Filipino Style Cheesy Bacon Bombs Recipe

    Ed Joven
    9 Nov 2014 | 11:42 pm
    How to cook Filipino Style Cheesy Bacon Bombs I first found this dish on Facebook, while browsing my timeline the image of Cheesy Bacon Bombs immediately captured my attention.  I click the link and showed it to my wife and told her that we are... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Filipino Lasagna Recipe

    Ed Joven
    5 Nov 2014 | 9:19 pm
    How to cook Filipino Lasagna In every Filipino special occasion like birthdays or get together parties, the most popular pasta served during these gatherings is usually the spaghetti. But since it has become as a stereotype kind of food many of us... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Ube Cheese Icebox Cake Recipe

    Ed Joven
    3 Nov 2014 | 8:44 pm
    How to cook Ube Cheese Icebox Cake Recipe Icebox Cake is an American classic dessert originally consists of two ingredients such as chocolate wafers and whipped cream. Now we are having a Filipino version of this luscious dessert, which is called... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
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    Stir Fried Recipes And Techniques

  • Wok Hei – The Essence Of Stir-frying

    kwankapang
    16 Nov 2014 | 2:43 am
    How To Prepare High Standard Asian Cuisine With Wok-hei Wok hei – the essence of stir-frying Wok-hei (or wok chi) 镬气 is perhaps the most important aspect in stir-fried cooking. The two Chinese character literally means 镬 = wok and 气 = heat, or metaphorically, the ‘breath of the wok’. This is the heart and soul of stir-frying as if any dish does not have enough, then it is deemed to be an inferior dish. Wok hei is a term in Cantonese Chinese referring to the flavor, tastes, and “essence” imparted by a hot wok on the food. The word hei is sometimes rendered as wok chi in…
  • Chinese wok – The most important kitchen utensil for Asian cooking

    kwankapang
    30 Oct 2014 | 12:24 am
    Chinese Wok – The Basic Cooking Utensils For Chinese And Asian Cooking Chinese woks are generally synonymous with Asian cooking since the introduction of Chinese cuisine to the western countries. In fact, woks have been put to use for some 3000 years in China for various cooking methods, including stir-frying, boiling, and steaming. A wok is a large, thin-walled, round-bottomed, metal cooking pan in the shape of a shallow bowl with handles. Chinese wok is a very important cooking vessel to create some great Chinese and other Asian cuisine. Food hat is cooked in any pan has plenty of…
  • Palm Oil’s Health Benefits And Its Potential Risks

    kwankapang
    9 Dec 2013 | 4:45 am
    Is Palm Oil A Healthy Oil For Cooking? There has been many discussions among the medical community about the palm oil’s health benefits and its potential risks, notably due to the content of saturated fats in palm oil. I have done some desk research and identify one of the main reasons is due to the ‘high’ content of saturated fat in palm oil. Saturated fat has long been linked to heart diseases, as it will boots the level of LDL, the bad cholesterol and triglycerides. Palm oil widely used edible fats in Asia as it is abundantly available. It is extracted from the flesh of the…
  • How To Prepare Restaurant-Quality Stir Fry Dishes With Low Output Burner At Home?

    kwankapang
    12 Nov 2013 | 6:37 pm
    How To Prepare Restaurant-Quality Stir Fry Dishes With Low Output Burner At Home? Stir fry dishes at home with a low put burner even make some people think it is the same as pan fry! So let me explain this before I go into details to deal with the main question. The difference between ’pan fry’ and ‘stir fry’ There is a general misunderstanding among the westerner about ‘stir fry’ as they tend to think it is equivalent to ‘pan fry. According to the Professional Cooking by Wayne Gisslen, to pan fry means to cook in a moderate amount of fat in a pan over moderate…
  • How To Retain The Intense And Vibrant Green Color Of Vegetables Of Any Stir Fry Vegetable Dishes

    kwankapang
    2 Nov 2013 | 3:33 am
    Stir Fry Vegetable Dishes How To Retain The Intense And Vibrant Green Color Of Vegetables Of Any Stir Fry Vegetable Dishes Have you ever experienced the stir fry vegetable turned yellowish after you cooked? Have you tried different ways to keep the color intense and vibrant yes ’, the following information in this article will help you to cook vegetables that is fresh, crisp and yet without losing the vibrant color after stir frying. These techniques are also applicable to steaming and blanching vegetables. Why vegetables turn yellowish after cooking? The heat will accelerate the process…
 
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    Yummy O Yummy

  • Kerala Beef Biriyani and a Good News :)

    Maya Akhil
    27 Nov 2014 | 12:16 am
          I have great news to share with you all. I am now a published cookbook author! D.C books, Kerala’s leading publisher have published two of my cookbooks last week – Snack box recipes and Lunch box Vibhavangal. D.C books team itself did the cover page. Yes, I know! This would have come as a surprise for many of you, but the process of publishing is quite long and I wasn’t sure when exactly it would get published. And, I haven’t seen it yet!     Anyways, this is the beginning of an exciting phase in my life as well as for Yummy O Yummy. I…
  • Thakkali (Tomato) theeyal

    Maya Akhil
    25 Nov 2014 | 10:21 pm
    Ingredients (Serves 6 – 7) 1.Coconut oil -1 tbsp 2. Onion – 1/2 – 3/4 cup, thinly sliced 3. Turmeric powder – 1/2 tsp 4. Tomato – 4 medium-small, cut into large cubes     Green chilies – 2, slit     Curry leaves – A few 5. Hot water – Around 1.5 – 2 cups      Tamarind – A tiny piece (Soak the tamarind in 1/4 cup warm water for 10 – 15 minutes and extract its juice. Use tamarind only if the tomatoes are not tangy enough.) To roast and grind 6. Coconut oil – 1 tsp 7. Grated coconut – 1 1/4 cup    …
  • Ivy gourd Fry / Kovakka Fry

    Maya Akhil
    24 Nov 2014 | 11:24 pm
     Here’s a yummy ivy gourd / kovakka fry that goes really well with rice. I am sure you’ll love it! Ingredients (Serves 4) 1. Kovakka /ivy gourd – 30 – 35 (Around 300 – 350 gm), cut lengthwise into quarters and then halved 2. Turmeric powder – 1/2 tsp     Salt – As required to taste     Curry leaves – 1 sprig     Green chilies – 2- 3, slit     Thenga kothu / sliced coconut – 3 tbsp 2. Onion – 3/4 cup, cubed     Kashmiri chilly powder – 1/2 tsp     Garam masala powder – 1/2…
  • Quinoa Vegetable Soup

    Maya Akhil
    23 Nov 2014 | 9:28 pm
    Quinoa Vegetable Soup Ingredients (Serves 4 – 5) 1. Quinoa – 1/4 cup heaped, washed and drained 2. Olive oil – 2 tbsp 3. Onion – 1/2 cup, finely chopped     Garlic cloves – 3, minced     Carrot – 1 small, cut into small cubes     Celery – 2 stalks, chopped 4. Vegetable stock – 3 – 4 cups (You can add water instead)     Tomato – 2 medium-small , blanched (Step 1)     White navy beans – 1/2 cup, cooked ( Soak navy beans in enough water overnight. Cook on stovetop adding lots of water until just…
  • Badam (Almond) Milk

    Maya Akhil
    19 Nov 2014 | 6:56 pm
    Badam Milk Ingredients (Serves 2) 1. Badam  / almonds – 20, soaked overnight in enough water (or 20 minutes in hot water) 2. Whole milk – 3 cups 3. Sugar – Around 3.5 tbsp or to taste 4. Saffron – 1 pinch soaked in 1/4 cup milk     Cardamom powder – 1 pinch or to taste      Rose water – 1/4 tsp Method 1. Peel the soaked badam and grind to a very fine paste in a mixie adding 1/4 cup milk. 2.  Place the remaining milk in a sauce pan and bring to a boil. Bring down the heat to medium-low and simmer for a few minutes until it is slightly…
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    Lazy To Cook......Loves To Eat !!!

  • Homemade Veg Pizza

    Pooja S
    24 Nov 2014 | 2:11 am
    I love pizza and there are very rare weekends where I did not go for Pizza. And now my pizza loving habit is picked up by my son and used to remind me in weekdays also to order Domino's pizza ;-)     I am making pizza from last 3 years almost once a week, and tried different pizzas like cheese pizza, veggie pizza, paneer pizza, spinach pizza. But forget to take pictures and post it on my
  • Ukadiche Modak | Steamed Modak

    Pooja S
    17 Nov 2014 | 3:22 am
    Ukadiche modak or Steamed Modak are sweet dumplings made from rice flour. Modak is very popular sweet during Ganesh Festival in Maharashtra and India. It is said that, Ganapati loves modak and so we prepare different types of modak in Festival days and make Ganeshji Happy ;-)    Making Ukadiche modak is not easy job ,it needs lot of efforts and patience. Using your hand , we have to shape
  • Eggless Chocolate Cake

    Pooja S
    15 Nov 2014 | 5:24 am
      We celebrated this Children's Day with Eggless Chocolate Cake and served at Tea time. It's perfect snack for Tea party and for any Kids function.   The good thing is, its eggless and no butter cake.This cake is very moist and soft . I love butter and love all type of cakes and baking things, but its nice to have no butter baking things. They also taste very good. I made this cake on my
  • How to make Basil Pizza Sauce at home

    Pooja S
    11 Nov 2014 | 9:54 am
      I have made veggie pizza in my new LG oven, I generally use store brought pizza sauce each time, but today I tried my hands on Homemade Basil Pizza Sauce. And I was amazed with the taste of this sauce which is really very nice and fresh. I used my garden's fresh Basil leaves. Surely, we should go for Homemade pizza sauce for lot of freshness and health benefits to avoid preservatives. And
  • Gulab Jamuns - Traditional Indian Sweet

    Pooja S
    23 Oct 2014 | 4:23 am
      May thousands of lamps light up your lifewith endless happiness, richness, health & wealth foreverwishing you and your family a very“HAPPY DIWALI“     I was thinking what to make special sweet this Diwali , and my son gives me a nice idea to have Gulab Jamun this Diwali. He also wanted to have coconut balls which he always see in milkmaid ads, but today I decided to go with Gulab
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    Authentic Chinese Food Recipes Blog

  • Sweet Sour Hairtail

    Amy & Yan
    27 Nov 2014 | 6:30 pm
    Sweet Sour Hairtail is a post from: Chinese Recipes and China FactsSweet Sour Hairtail is a post from: Chinese Recipes and China Facts sweet sour hairtail   Sweet sour hairtail recipe is a simply Chinese food recipe, hairtail is a traditional Chinese new year food in my hometown(ancient traditional Chinese food Recipes), and that hairtail is only deep fried, sweet sour hairtail is a kind of […]The post Sweet Sour Hairtail appeared first on Authentic Chinese Food Recipes Blog.
  • Shrimp Okra Gumbo

    Amy & Yan
    26 Nov 2014 | 4:30 pm
    Shrimp Okra Gumbo is a post from: Chinese Recipes and China FactsShrimp Okra Gumbo is a post from: Chinese Recipes and China Facts shrimp Okra Gumbo   shrimp okra gumbo recipe is very simple Chinese food recipe, the Chinese like stir fry shrimp first then fried with ingredients again, cook wine(Rice wine substitute) and ginger will make okras more tasty, the white pepper and dry red […]The post Shrimp Okra Gumbo appeared first on Authentic Chinese Food Recipes Blog.
  • Shrimp Heads Oil

    Amy & Yan
    25 Nov 2014 | 4:30 pm
    Shrimp Heads Oil is a post from: Chinese Recipes and China FactsShrimp Heads Oil is a post from: Chinese Recipes and China Facts Shrimp Heads Oil   This Shrimp heads oil recipe is for the people who are looking for the best taste of stir fry food. You can use this oil stir fry any dish, vegetables or meat,  This is a simple easy Chinese food […]The post Shrimp Heads Oil appeared first on Authentic Chinese Food Recipes Blog.
  • Dry Garlic Ribs

    Amy & Yan
    24 Nov 2014 | 4:30 pm
    Dry Garlic Ribs is a post from: Chinese Recipes and China FactsDry Garlic Ribs is a post from: Chinese Recipes and China Facts Dry Garlic Ribs   Dry Garlic Ribs Recipe is kind of Ancient Chinese Recipe, with few simply steps you can make this delicious Chinese Food, The key is make sure you soak those spareribs overnight with the seasoning, I do recommend you to […]The post Dry Garlic Ribs appeared first on Authentic Chinese Food Recipes Blog.
  • Shrimp Paste White Gourd

    Amy & Yan
    23 Nov 2014 | 4:30 pm
    Shrimp Paste White Gourd is a post from: Chinese Recipes and China FactsShrimp Paste White Gourd is a post from: Chinese Recipes and China Facts Shrimp Paste White Gourd   Shrimp Paste White Gourd is Traditional Chinese food, is not a dessert in China, But main dish, i am not very familiar with this food, it looks like Shanghai style. (Eight Culinary Traditions of Chinese Cuisine)  white gourd […]The post Shrimp Paste White Gourd appeared first on Authentic Chinese Food Recipes Blog.
 
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    Pepper Bowl, a Food blog of tasty recipes with step by step pictures.

  • Oats Upma, a breakfast recipe under 10 minutes

    24 Nov 2014 | 7:22 am
    Researchers asks to go for fiber rich food for the breakfast, which keeps you active throughout the day. This oats upma is one such recipe which gives enough fiber and energy for the remaining day. This recipe is very easier to make, which does not consumes much of your busy morning timings.Oats Upma can be made in any type of oats whether it is quick, ready made oats or old fashioned Click here for Recipes
  • Aloo Paratha | Potato Stuffed Paratha

    5 Nov 2014 | 8:25 am
    Stuffed Aloo Paratha, is not a complicated recipe as you are thinking. This the easiest method for masala coated potato which is stuffed in wheat flat bread. These parathas does not require any side dishes, as they are already loaded with slurping masalas.Click here for Recipes
  • Vegetarian Stramboli Recipe Homemade, from the scratch

    3 Oct 2014 | 7:01 am
    Wish to make Stromboli at home? then it definitely means, you are looking for a recipe to substitute your calorie loaded restaurant's Stromboli. These are the vegetarian version of Stromboli, cuts down cheese and substitutes with lower calorie cottage cheese. The good part is that it does not compromise on the taste as well.Click here for Recipes
  • Chinese Vegetarian Wonton with Tofu(steamed Dumblings)

    15 Sep 2014 | 8:46 am
    "Wonton" belongs to Chinese cuisine! Thanks to globalization as nowadays, these Chinese vegetarian tofu wontons are available every nook and corner of the world by customizing according to their region. This is the vegetarian version of wonton filled with tofu and cabbage. The main ingredient Tofu is responsible for the healthy factor for the recipe whereas cabbage takes care of its excellent texture .Click here for Recipes
  • Easy recipe for Mint Pulav / Pudhina Rice

    8 Sep 2014 | 3:51 pm
    Mint Rice, is very flavorful lunch box recipe perfect for the common cold days. I strongly believe in the concept of  "Food is the medicine and medicine is the food". Traditional Indian cuisines recipes are strictly following this fact. But the modern generations ignores this for their own reasons.Click here for Recipes
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