Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Fried seaweed paper coated with glutinous rice paste By Maangchi


14 sheets of gim (seaweed paper)
1 cup glutinous rice flour
2½ cups of water
1 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons silgochu (dried shredded red pepper), optional, cut into small pieces if used.
Vegetable oil for frying

Get full recipe👇🏻



Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Curry Puffs/Savory Hand Pies With Potato Filling By Flavours Of Asia



650 grams Yellow Potatoes, boiled, peeled & small diced
3 Tbsp of Vegetable Oil
1 Large Yellow Onion, peeled & chopped
3 ½ Tbsp Curry Powder
1 Tbsp Chili Powder
1 tsp Chicken Granules
1 Small Handful of Curry Leaf
About 6 to 7 Tbsp of Water
Sea Salt to taste

4 Cups (480 grams) All-Purpose Flour
1 tsp Sea Salt
½ Cup of Vegetable Oil
2 Tbsp Unsalted Butter
½ Cup of Water


For the filling: Heat oil and stir-fry the onion until soften and golden brown in color. Add the curry leaves, curry powder, chili powder, and stir-fry until the mixture is fragrant. Then add the potatoes, give it a good stir, and mix in the water. Season the potatoes with chicken granules, sea salt, and mix well and set it aside to cool.

For the dough/pastry: Combine the flour and sea salt in a large mixing bowl. Heat the oil and butter until very hot. Then gradually add the oil to the flour, and stir well with a wooden spoon or spatula. Mix in the water and knead well. (If the dough is too dry, add a little extra water at a time) Let the dough rest for about ½ an hour.

To make the curry puffs: Roll out the dough, and cut into 4 inches circles in diameter. Spoon about 1 Tbsp of filling into the center of the pastry, fold over to meet the opposite site and press the edges together to seal. To pleat the edges, flatten one end of the edge, with your finger, pull it out, and then push in the dough forward. Repeat all round the edges until a “rope” is form.

Put the oil for deep-frying in a pan or wok over medium heat. Fry the curry puff in batches, till golden brown. Drain on kitchen paper and serve hot.

Makes 40 to 42 pcs of Curry Puffs

Clean Eating & Raw Food & Natural Remedies Recipes, Dairy Free & Gluten Free Food & Recipes, Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes




1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste
Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap


Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.



Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Malaysian Style Kam Heong Crab 🦀 By Flavours Of Asia


2 Large Dungeness Crabs (4 1/2 lbs)

~ Cut into 8 pieces for each crab & lightly coated with corn starch


2 Tbsp Dried Shrimps, soaked for 10 minutes and drained

4 Shallots, chopped

4 Cloves Garlic, chopped

8 to 10 Thai Bird’s Eye Chilies, chopped

1 Bunch (15 g) Fresh Curry Leaves

2 Tbsp Fish Curry Powder

2 tsp Coarsely Ground Black Peppercorns


3 Tbsp Dark Soy Sauce

1 1/2 to 2 Tbsp Oyster Sauce

2 to 3 tsp Sugar

2 Tbsp of Water 

Oil for deep-frying

Source 🦀🦀🦀🦀🦀


Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Chip Blondies By Cooking Classy

What’s not to love here? Heart shaped, chewy, gooey, Chocolate Chips Blondies! They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year. I opted to bake these in a jelly roll (10 by 15-inch) pan. It’s somewhat of an odd size which I didn’t always use to have until last…

via Chocolate Chip Blondies — Cooking Classy