Recipe video above. The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano and garlic!

The brilliant no-cook sauce blows me away every time.

This easy chicken and chorizo paella is bursting with Spanish inspired flavours. It takes 30 minutes to make and is a budget alternative to the classic.

Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!

The ultimate Greek inspired Crunchwrap Supreme, made with lemon oregano shredded chicken, a sweet and creamy roasted red pepper sauce, pita chips and lots of veggies!

This recipe is a yummy, raw (no-bake), copycat Snickers bar that's vegan, gluten-free, dairy-free, grain-free and it's unbelievable... trust me! It has a soft nougat-y base layer, ooey gooey caramel center and crunchy peanuts in every bite.

Harissa paste is a fiery chilli cooking paste from North Africa that really packs a punch. It's not JUST spicy, but combines sweet + smoky roasted red peppers, and other tasty seasonings to create a flavour explosion. Simmered off with juicy tomatoes + our Queen Chickpeas, this warming strew is on the table in under 25 minutes. Serve it up with a cooling herby yogurt, and that's dinner. Check out our Top 10 Chickpea recipes if you love this one!

Shaking beef is a great way to make a little beef go a long way in this delicious composed salad.

Hat yai fried chicken has an irresistible thin, crispy crust and a well-balanced flavor profile, making it an ideal dish for the whole family.

My take on a popular Middle Eastern street food...full of color, flavor, and so delicious!

Crunchy, crispy pork belly whipped up in the air fryer make for the perfect bite sized pieces of goodness. What normally takes hours can now be made in a fraction of the time. You’ve got to give this a try.

Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!

Smooth and silky vegan crème pâtissière (or pastry cream) perfect for piping and with a taste that’s so good you could eat it by the spoonful!

This iteration of a 17th-century French pithivier (from the town of the same name) comprises dauphinoise encased in two discs of cheat’s rough puff. The creamy cooking liquid is reinvented as a rich roquefort sauce.

Everyone needs a list of go-to 15 minute Thermomix dinner recipes, especially for those nights that you need a healthy dinner on the table ASAP.

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

These easy IKEA-style Swedish Meatballs are really easy to make at home with a traditional gravy, delicious served with mashed potatoes, peas and Swedish lingonberry jam.

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt.

Calcium and protein are only two reasons why cottage cheese is so healthy, says this RD. Here are five cottage cheese recipes to try ASAP.

These Harissa Chicken Bowls are inspired by the fan-favorite, fast food restaurant. Make your own CAVA-style harissa chicken bowl at home with this crazy-good recipe. It's loaded with harissa honey chicken with toppings like greens, rice, tomato/cucumber salad, tzatziki, hummus, and a homemade harissa vinaigrette. There's so much flavor-filled goodness here and it's super customizable, too!

Stuffed cabbage rolls made with ground beef in creamy egg and lemon sauce. One of the best wintry comfort foods!

Spicy, sweet, tangy, and salty...enjoy as an appetizer or serve alongside steamed rice for a quick dinner!

The Best Dipping Sauce for Mandu!! I absolutely love a good dipping sauce! Make this for mandu, roasted vegetables or rice!

The best scallion pancakes are made with a hot water dough and lots of flaky layers.

Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.

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This Almond Cake is super easy to make, it’s gluten-free, and absolutely delicious. It has a soft and gooey texture, a rich and nutty flavor.

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Resep dalam Bhs Indonesia ada dibagian bawah Merhaba From Türkiye 👋 First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 You may already hear about "pide". It's one of Turkish fast food that no one can resist for the second portion. Here we have many kinds of "pide". There is one type of pide bread which especially served during the month of Ramadan calls "Ramazan pidesi". It's a simple flatbread sprinkled with sesame seeds. You can check my Ramazan pidesi that I made before: Here for kneading version. Check this link for No-Knead version Also authentic Ramazan pidesi with poolish method. But What I am going to share today it's not that kind of pide. Today I will share Pide with topping and it's shaped like a boat/ kayak. Pide is a flatbread with various topping and bakes traditionally in a stone oven.Pide and its varieties are widespread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. A proper pide should be baked in a brick or other stone oven. Toppings (or can be as filling) vary widely and include but are not limited to cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. Pide is also available for cheap on the street from a cart. Traditionally, these are baked in a wood or clay oven, but they also bake up beautifully in a regular oven for a homemade version. So today I am going to share my homemade version of pide flatbread topped with cheese. This pide bread I made is also typical of patisserie's style which has a soft texture. Different from the traditional bakery (fırın) style which has a chewy texture (just like Italian pizza). But if you are looking for that traditional version with a chewy bread texture you can check my previous recipe here, here, here, and here. Or just check "Turkish Food" category at the sidebar to find 100+ Turkish cuisines recipes that might inspire you. So Let's Jump to the recipe, shall we? Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) By: Çitra's Home Diary Make 8-10 pides Ingredients: 🧀 250 gr (1 cup) of warm milk 🧀 250 gr (1 cup) of warm water 🧀 125 gr (½ cup) of vegetable oil 🧀 30 gr (2Tbsp) of sugar 🧀 1 tbsp instant dry yeast 🧀 800 gr (4½ cup) of flour ➝ add gradually 🧀 2 tsp salt Topping: 🧀 White cheese, crumbled/ shredded 🧀 cheddar cheese, shredded 🧀 1 egg beat with 2 tbsp oil 🧀 sesame seed How to make: 1) In a big bowl mix together warm milk, warm water, vegetable oil, sugar dan dry yeast. Whisk together and let it sit for about 5-6minutes. 2) Add the flour and salt, start to knead until becomes a smooth and elastic dough. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures below). Then roll up long side edges to the middle side, seal both edges so the shape like a longboat with "crater" in the middle. Move it onto a baking tray lined with parchment paper. Do to all the dough. 4) Add the mixed cheese topping. Lightly cover with a kitchen towel and let them rest for about 30 minutes or until noticeably puffy. Meanwhile, preheat your oven at 190℃. 5) Brush the bread edges with egg wash and sprinkle with sesame seeds. Bake at preheated oven for about 16-19 minutes or until nicely golden brown. Note: Time and baking temperature only guidance, recognize your own oven condition to adjust. 6) Remove from the oven. Enjoy them better while it's warm. Note: leftover can be store in plastic sealed/ plastic wrap and keep in the refrigerator for up to 4-5 days. You can freeze them too. Just warm up in a lower temperature oven (about 125℃ ) just until warm before enjoy them. Or warm up 1 minute in the microwave in high heat. Enjoy. Afiyet olsun. Follow me on Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Ketemu lagi ya dengan postingan saya... . Semoga gak bosan dan makin tertarik untuk coba-coba resep-resep yang ada disini. Inshaallah sehat dan bahagia semuanya ya, Amin. Tetap sabar dan bersyukur dengan apa yang kita nikmati saat ini. Hari ini saya ingin berbagi salah satu makanan Turki yang sudah terkenal banget yaitu "pide". Apa sih "pide" itu? Pide itu semacam flatbread (roti pipih) khas Turki dan negara-negara Balkan lainnya bahkan juga ditemui di negara-negara Timur Tengah. Pide kalau di Turki ada banyak sekali macam dan variannya. Ada jenis pide yang khas dan banyak disajikan ketika bulan suci Ramadhan, namanya "Ramazan pidesi". Jenis pide ini plain tidak pakai topping atau filling macam-macam. Hanya taburan wijen diatasnya dan berbentuk unik. Untuk tahu bagaimana uniknya Ramazan Pidesi, bisa di cek dibeberapa postingan saya sebelumnya, disini, disini dan disini. Saya memang punya beberapa versi yang patut dicoba. Untuk postingan saya hari ini saya ingin berbagi resep pide yang bertopping dan berbentuk seperti perahu. Biasanya pide jenis ini mempunyai banyak sekali topping, mulai dari daging cincang, keju, telur, sosis, sucuk (sosis berbumbu khas Turki), Pastırma (daging olahan khas Turki), bayam dan lain-lain. Selain utuk topping di beberapa daerah di Turki variasi tadi disajikan sebagai isian, jadi semacam stuffed pide gitu. Pide tradisional mempunyai texture yang chewy- bukan "bready" yang mirip soft bread. Dan biasanya dipanggang dalam oven batu dengan kayu bakar. Walaupun demikian untuk versi rumahan bisa juga kok dipanggang dengan menggunakan oven rumahan. Pide yang bertekstur "chewy" atau liat umumnya dijual toko-toko bakery atau rumah makan dengan oven batu tadi. Ada juga pide jenis tekstur lembut dan biasanya banyak dijual di toko patisserie atau penjual roti. Naahh... saya ingin berbagi pide jenis patisserie ini. Tapi jika tertarik dan ingin bikin pide yang versi tradisional (bertekstur liat) bisa dilihat di postingan saya sebelumnya disini, disini, disini atau disini. Atau langsung klik dan search kategory "Turkish Food" di sidebar ya. Yuk... Langsung ke resepnya saja ya. Tapijika ingin bertanya sesuatu mengenai makanan Turki bisa kok tinggalkan di kolom komentar. Inshaallah saya balas secepatnya dan sependek pengetahuan saya. Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) Oleh: Çitra's Home Diary Hasil jadi 8-10 pide Bahan-bahan: 🧀 250 gr (1 cup) susu cair hangat 🧀 250 gr (1 cup) air hangat kuku 🧀 125 gr (½ cup) minyak sayur 🧀 30 gr (2 sdm) gula 🧀 1 sdm ragi instant 🧀 800 gr (4½ cup) terigu serba guna ➝ Penambahan terakhir sedikit-sedikit aja 🧀 2 sdt garam halus Topping: 🧀 Keju putih, secukupnya, parut 🧀 cheddar cheese secukupnya, parut 🧀 1 telur kocok dengan 2 sdm minyak 🧀 wijen secukupnya Cara membuat: 1) Dalam mangkok besar, campurkan susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk dengan sendok atau whisk hingga rata. Diamkan kurleb 5-6 menit. 2) Lalu tambahkan terigu (sisakan ½ cup untuk ditambahkan pelan-pelan) dan garam. Uleni hingga halus dan elastis (tidak perlu sampai pakai tes "windopane" segala ya) 😊 . Tutup dengan plastik cling dan diamkan hingga mengembang dua kali lipat. Waktu fermentasi ini tergantung suhu ruangan masing-masing ya. 3) Tinju adonan dan taruh di meja kerja bertabur tepung tipis. Bagi adonan menjadi 8 atau 10 sesuai selera. Bentuk bola tiap bagiannya. Ambil satu bagian adonan dan gilas tipis bentuk oval panjang. (lihat poto dibawa untuk ilustrasinya). Lalu gulung dua bagian pinggirnya ke arah tengah, rekatkan ujung-ujungnya, jadi bentuknya menyerupai perahu. (lihat gambar dibawah). Lalu taruh di loyang beralas kertas baking. Lakukan hingga semua adonan habis. 4) Sementara itu panaskan oven suhu 190℃. Beri topping campuran keju diatas pide. Tutupi semuanya dengan serbet bersih dan diamkan sampai mengembang (kurleb 30 menit). 5) Setelah mengembang, olesi pinggiran pide dengan kocokan telur dan taburi dengan biji wijen. Panggang di oven yang sudah dipanaskan terlebih dahulu sampai permukaannya merah keemasan. Saya panggang kurang lebih 16-19 menit. Note: Waktu dan suhu memanggang sesuaikan dengan oven masing-masing ya. 6) Keluarkan dari oven dan sajikan selagi hangat. Note: Jika ada sisa, bisa ditaruh dalam plastik ziplock dan disimpan dalam lemari es kurleb 4-5 hari. Jika ingin menikmatinya lagi, tinggal dipanaskan dalam oven suhu rendah sampai hangat kembali dan langsung disajikan segera. Bisa juga dipanaskan dalam microwave. Afiyet olsun. Selamat menikmati. Semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 https://myhomediaryinturkey.blogspot.com/2021/02/peynirli-pide-pastane-usulu-turkish.html loading...

Delicious dumpling to go with your oxtail stew

Pork Afritada is a tomato based pork stew. This afritada recipe makes use of pork along with hotdogs or beef franks and potatoes

Resep dalam bhs İndonesia ada dibagian bawah First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. If you love Turkish food, you may hear about simit or Turkish bagel. A big ring shape bread covered with sesame seeds is one of the famous street food in Turkey. You can check how to make homemade simit here and here. And today I will share another Turkish delicacy; Açma or Turkish soft bagel. Yep.... this is a soft version of a Turkish bagel. If simit has crunch skin outside while chewy inside, this soft bagel version has a cotton-soft texture. Usually, it is also sold together with simit and other traditional or nontraditional Turkish patisserie products. You may love my Peynirli poğaça / Turkish Cheesy breakfast pastry Açma is generally made without filling, but during the processed butter applied over the dough before rolling it into a ring shape. That butter gives such a delicious and distinguished taste when you tear the bagel, it'll wire-like texture. Even though mostly made wiıthout filling, there are some açma made with filling and we call it "poğaça". The filling has wide various start from Olive, sausage, cheese, potato or minced meat. Check also my Turkish Breakfast bread with potato filling / Patates Poğaça Making this patisserie delicacy actually very simple and straightforward. For the butter layer, you must have very soft, but not melting butter ready. No egg is required for this recipe. Egg wash only require for brush the topping before sprinkling with sesame seeds. If you want to skip egg completely, you can use a mixture of 2 Tbsp molasses mixed with a half cup of water. Use this to brush the dough before sprinkling with sesame seeds. Mix all liquid ingredients with sugar and yeast. Let it rest until it looks bubble. If you don't see any bubbles, don't bother to continue. It means your yeast is no longer active and you need to buy another one. After you have your bubble liquid, you can add dry ingredients like flour and salt. Knead well until smooth and elastic. You can use an electric kneading machine or mixer or just use your strength and knead by hand. This dough is very friendly and easy to handle. So here my açma recipe you can try at home. It's so easy, failproof, and won't let you down to serving for breakfast, brunch, fill kid's lunch box, or for your picnic basket. Açma / Turkish soft bagel By: Çitra's Home Diary Make 14-16 pcs Ingredients: 🥯1 glass (250 gr) of warm milk 🥯 1 glass (250 gr) of warm water 🥯 ½ glass (125 gr) of vegetable oil 🥯 2 tbsp (30 gr) of sugar 🥯 1 tbsp instant dry yeast 🥯 4 ½ glass ( 800 gr) of flour 🥯 2 tsp salt For filling/ layer: 🥯 enough butter, very soft but not melted topping: 🥯 1 egg + 1 tbsp oil (*) 🥯 white/black sesame seed *Note: want to go eggless? mix 2 Tbsp molasses with half a cup of water. Use to brush the dough before sprinkling with sesame seeds. How to make: 1) Mix warm milk, water, vegetable oil, sugar, and yeast in a kneading bowl. Use a wire whisk to mix everything. Let it stand for about 10 minutes or until you see a bubble that confirms you have active yeast. 2) Add the flour and salt, and start to knead until becomes a smooth and elastic dough. When you push gently the dough with your finger, it will spring back. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures #4). 4) Apply soft butter to the dough ( picture #5). Then roll up long side edges and shape like a long rope. You may roll it up againts the table and carefully strecth it to make it longer (see picture #6). Twist it to make it like a rope, attach two sides to each other and shape it like a big ring (picture #7). 5) Move them onto a baking tray lined with parchment paper. Do to all the dough. Loosely cover with a kitchen towel or plastic film and let it rest until noticeably puffy. Meanwhile, preheat the oven at 180℃. 6) Brush the surface with egg wash (or molasses mixture) and sprinkle with sesame seeds. Bake into the preheated oven for about 17-20 minutes or until golden brown. Remove from oven and place over a cooling rack. Note: Time and temperature of baking it's only guidance, adjust to your own oven condition. Enjoy. Afiyet olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯 🥯🥯🥯🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Di Turki, selain simit, Açma juga salah satu makanan yang biasa dinikmati sebagai sarapan ataupun teman minum teh di siang hari. Bertekstur empuk seperti roti manis khas Indonesia. Biasa dijual di toko-toko (patisserie) di waktu pagi sampai siang. Selain di toko patisserie, açma ini juga biasa dijajakan oleh penjual keliling atau digerobak pinggir jalan bersama dengan bagel khas Turki simit. Nah, yang penasaran ingin coba juga hari ini saya ingin bagi salah satu resep untuk sarapan keluarga saya terutama di akhir minggu. Bisa juga untuk isian lunch box si kecil atau bekal piknik 🧺 Açma / Turkish soft bagel By: Çitra's Home Diary Hasil jadi 14-16 buah Bahan-bahan: 🥯1 gelas (250 gr) susu hangat 🥯 1 gelas (250 gr) air hangat 🥯 ½ gelas (125 gr) minyak sayur 🥯 2 sdm (30 gr) gula pasir 🥯 1 sdm ragi instant 🥯 4 ½ gelas ( ±800 gr) terigu serbaguna 🥯 2 sdt garam Untuk olesan layer: 🥯 mentega, sangat lembek tapi tidak cair topping: 🥯 1 telur kocok dengan 1 sdm minyak (*) 🥯 biji wijen hitam dan putih *Note: bisa diganti dengan campuran 2 sdm molasses diaduk dengan ½ gelas air hangat. Cara membuat: 1) Dalam mangkok besar, campur susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk rata dengan whisk. Diamkan kurang lebih 10 menit atau sampai berbusa. Note; jika tidak ada buih/ busanya berarti raginya tidak aktif lagi ya moms. Bisa beli ragi yang baru dan ulangi prosesnya. 2) Setelah campuran diatas terlihat berbusa (ragi aktif), masukkan terigu dan garam. Lalu uleni hingga kalis dan elastis. Proses pengulenan bisa menggunakan mikser listrik atau dengan tangan biasanya. Adonan dalam resep ini "bersahabat" banget kok moms, gak susah. Kalau dirasa adonan sudah kalis bisa stop pengulenan. Caranya, jika adonan dipencet ringan dengan jari, adonan akan membal balik (spring back). Tutup dengan plastik cling atau serbet lembab bersih dan diamkan sampai dobel volumenya. Lama proofingnya tergantung suhu dan kelembaban ruang masing-masing ya. 3) Kempiskan adonan dan uleni ringan saja dan bulatkan. Bagi adonan menjadi 8 sampai 10 bagian. Bulatkan lagi tiap bagian. Ambil 1 bulatan lalu gilas dengan rolling pin berbentuk oval panjang (lihat gambar#4 diatas) 4) Oleskan mentega yang lembek ke permukaan adonan tersebut, oles yang rata ya (lihat gambar #5). Lalu gulung dari bagian yang panjang membentuk gulungan panjang. Roll lagi di meja kerja hingga gulungan menjadi lebih panjang (gambar #6). Lalu pelintir gulungan panjang tersebut dan rekatkan ujung-ujungnya hingga menyerupai tali tambang berbentuk cincin besar (gambar #7). 5) Susun diatas loyang baking beralas baking paper. Tutup dengan serbet lembab bersih dan diamkan hingga kurleb 30 menit. Sementara itu panaskan oven suhu 180℃. 6) Setelah açma terlihat mengembang (tapi jangan over proofing ya), olesi permukaannya dengan olesann telur (molasses) dan taburi dengan wijen. Panggang dalam oven yang sudah dipanaskan selama kurleb 17-20 menit atau sampai permukaannya keemasan matang. Angkat dari oven dan susun dirak pendingin. Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing ya. Afiyet olsun. Selamat mencoba, semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ========================================================================= Check also my yummy recipe: Sausage Bread Roll / Roti gulung Sosis (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried meat turnover Indonesian style Fried Shrimp Chicken Dumpling / Lumpia Ayam Udang Goreng loading...

If you love satay, then you need to give this slow cooker satay beef a try. It is packed full of flavor and guaranteed to please even the fussiest of eaters.

Chinese takeaway crispy chilli chicken! This recipe is so easy to make and tastes so good. Here's how to make shredded crispy chicken at home.

Fragrant spices paired with tender meat feature weeknight dish that can be on the table in 30 minutes with the help of Instant Pot!