These 5-ingredient crunchy pistachio bars are so easy to make and taste amazing. They remind me of baklava, minus all the pastry and sugar! They also happen to be vegan, gluten-free and made with wholesome ingredients.

FISH SERUNDING / SERUNDING IKAN recipe by : mummy cha ING ing A 7 shallot / 1 onion 3 garlics 1 inch ginger 2 lemongrass 10 pcs dry chili / 6 tbsp blended chili - more if u love spicy 1 inch galangal 3 tbsp dried shrimp - soaked for 15 mins 1 tsp tumeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp fennel powder ***water for blend the ing. ing B 2 tbsp fish curry powder 1/4 cup tamarind juice salt & sugar to taste ing C 1 grated coconut - ****heat non stick pan without oil and fry coconut till fragrance and a bit yellow this process must use low heat fire and continously stir the coconut. put aside and let it cool. ing D 3 medium size mackerel - boiled and deboned - put aside METHODS in the blender, combine all ing A , add some water and blend till the mixture fine heat some oil in a pan / wok add the mixture , stir for a while and add fish curry powder, add tamarind juice let it cook, add salt and sugar to tasted. then add coconut in - continue stir till the coconut mix well. cook them till the ''serunding' a little bit dry. - no more liquids then add in the deboned fish. mix well. continue cook for 2 to 3 mins and off the stove. best served with glutinous rice. refer HERE to know how to prepare glutinous rice.

An easy, simple to make Baked Salmon Ghee recipe. Wrap the individual pieces of salmon in foil, top with ghee and spices, and cook for 20-25 minutes. Yummy!

This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.

All the best Greek favors come together in this EPIC cheesy quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce!

This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.

Ajowan scientifically known as trachyspermum copticum or carum copticum is a spice that is widely used in African and Asian cuisine, especially in India. Ajowan is also known as carom seeds and is known by the name of ajwain in Northern India and...

A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. A wonderful Chicken Recipe for that special luncheon or brunch. See notes for how you can make most of it ahead of time!

Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.

Experience the fresh flavors of the Mediterranean with this simple yet elegant Herb and Lemon Baked Branzino. A perfect balance of herbs, citrus, and delicate fish that's sure to impress.

Potato knishes are traditional Jewish snacks made from potatoes, onions, and simple flour dough. These have a tender and garlicky filling encased with crispy dough.

Spicy Mediterranean Chicken Thighs is the perfect recipe when you are craving some heat and this recipe is sure to satisfy! Juicy chicken thighs baked to perfection and marinated in a blend of Mediterranean spices and your choice of pepper to spice things up. This recipe is very easy to make and can be whipped up in one pan!

Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California

These sourdough tortillas are super tasty and easy to make. Best part: you finally have a delicious no-fail recipe to use your sourdough discard!

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

An easy chicken dinner perfect for busy weeknights the whole family will enjoy. Comfort food at its finest - Juicy chicken in a creamy mushroom gravy with all the classic flavors of stroganoff sauce.

Here’s a fun question—how do you like your eggs? Scrambled? Poached? Runny with a sprinkle of salt and freshly ground pepper? Or perhaps sunny side up? Personally, I’ve never done poached eggs. I like sunny side up, but then of course, I wouldn’t touch the sun. Runny eggs? Can’t stand them either. Er, correction—it’s the yolk I can’t stand. With the exception of omelet. The simple act of whipping white and yellow to perfection, then sizzling on the tava with chops of red onion, green chilies, tomato, fresh curry leaves, ginger, and a few dots of butter—yum-yum—is nostalgia-laden. And who are we kidding? Omelet is not just comfort—the taste is downright awesome, and so very, very addictive. Oh man, I can have it for breakfast, lunch and dinner. And still crave a fluffy bite for snack time between two slices of bread. Okay, go ahead, judge me. Of course, when considering favorite egg recipes, I can’t stop at omelets. There are more that deserve mention. For example, egg roast. Yea, I have a thing for good egg roast too. Egg roast the Kerala way. Given that we have chicken and duck running around the courtyard of most rural homes in India, there is never a shortage of fresh organic eggs. Needless to say, egg is a kitchen staple in homes without (religious) dietary restrictions. There are countless ways of cooking eggs—fried, curried, and baked are all common—and the preparation varies from state to state, region to region. Gee, with the complexity of 28 states, 7 union terretories, 18 regional languages, 2000 plus ethnic groups, and a population of over 1 billion, trying to come up with a number for the different ways any ingredient is used in India would be an exercise in futility! Egg roast and appam is a staple in Kerala, mostly found on the breakfast table across the state. It’s a meal from nostalgia land for me—I always enjoyed it as a child. And continue to do so until today. But frankly, I don’t make it often enough. And I wonder why. Caramelized onion infused with aromatic spices and a soft mash of tangy tomatoes make the base of this classic curry. The taste is simply outstanding, even non eggoholics are instantly lured. The simple onion-tomato gravy is eggs-cellent on its own. And of course you can control the spice level to stop your mouth lighting on fire! Okay, now for a few tricks to remember. Briefly toasting the ground spices in a bit of oil intensifies the flavor of the spice blend. Cooking onion until almost caramelized is the key to the appetizing reddish brown color and beautiful flavor. Add a bit of salt to help the onions cook faster and brown evenly. Traditionally coconut oil is used to make the curry. However, I use olive oil and limit the use of coconut oil for just that finishing drizzle. This makes a perfect meal for those who are not heavily into meat, and even if you are, you will not be missing the meat—I promise. Unpretentious. Easy. Delicious. A brilliant curry for breakfast, brunch or dinner. Need more? Eggs are a source of high proteins, vitamins, and minerals, with a caloric cost of just 70 calories per egg. Time to get cracking, huh? Eggs-actly. Kerala Style Egg Roast — Naadan Mutta Roast Ingredients Serves 2-3 Prep+cooking: about 30 min 4 hard-boiled eggs, peeled 2 tablespoons oil 2 ½ teaspoons ginger-garlic paste 3 large onions, halved and thinly sliced lengthwise 1 large tomato, or 8 plum tomatoes, chopped small 3 green chilies, sliced 12 curry leaves, torn 1 ½ teaspoons Kashmiri chili powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder ¼ teaspoon black pepper powder ¾ teaspoon fennel powder 1/3 cup water Directions Heat oil in a heavy bottomed kadai or wok over medium-high heat. Add ginger-garlic and cook, stirring, until fragrant, 1 minute. Tip in onion with a bit of salt, and cook, stirring frequently, until soft, dark golden brown and slightly caramelized, about 10-15 minutes. Then add chilies, curry leaves and tomatoes and cook, until tomatoes are broken down into a soft mass, 5 minutes. Push the onion-tomato mixture to the side of the pan, drizzle a bit of oil, and toast the spice mix—chili, turmeric, garam masala, black pepper, fennel—for a few seconds until fragrant. Then add water and stir to combine. Season to taste. Cut a few gashes lengthwise in the egg white, or cut each egg lengthwise into half, and add to the wok. Reduce heat to low and simmer for a few minutes until spices are absorbed, about 3 minutes. Splash a bit of water if masala gets too dry. Switch off heat and drizzle with extra coconut oil, if you like. Serve hot with warm appam, flatbread, or rice. Note: To boil eggs, add cold water to cover and cook over high heat for about 15 minutes. Drain and rinse under cold running water, then shell when cool enough to handle. For a change, I served this for lunch, together with steamed rice, and my family scarfed down the curry with no leftovers for dinner. It’s just that good.

Learn how to make Spinach and Feta Cheese Borek - A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Sweet, spicy and savory. 3 classic flavors come together in this trio of Asian dipping sauces that showcase authentic Asian flavors for spring and egg rolls.

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Sweet chili sauce seems like a culinary paradox. Except for a mouthful of cinnamon Red Hots, a swig of ginger beer or a spoonful of holiday pepper jelly, your palate is most likely tuned into hot flavors with salty or tangy accompaniments. Sweet chili sauce, in both Asian and Western versions, lets you use the ...

Balance this pork stir-fry's spicy, salty and umami flavors with the sweetness of apricot jam and fresh green beans.

This exquisite combination of sweet pear and tangy Gorgonzola cheese atop toasted walnut bread is an elevated take on the classic cheese toast. It strikes a balance between the creamy, robust flavors of the cheese and the fresh, juicy sweetness of the pears, with a nutty crunch from the walnut bread. Perfect for a sophisticated breakfast, a light mezze, or an elegant appetizer, this dish will delight your taste buds and add a touch of gourmet to your meal.

Big time Caribbean flavors with this jerk meatballs in coconut curry sauce recipe! Extra tender and juicy pork meatballs swimming in a mouthwatering creamy coconut curry sauce. So easy and comes together with a quickness. Pair with rice and/or veggies for a delish Island-inspired meal!

This easy recipe for marinated gigante beans (also known as butter beans) is incredibly flavorful from olives, garlic, and red pepper. The giant white beans are creamy and meaty, and become infused with the robust flavor of the other ingredients. They're just like you find on the olive bar at the deli!

This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.

The sauce on this roasted cauliflower and chickpeas with herby tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping.

Bringing you these addicting Chicken Tikka Bowls! Crispy bits of chicken tenders, crispy cucumbers, and briny pickled onions, all on a bed of fluffy quinoa with a swoop of cool mint sauce on top. You absolutely cannot go wrong with these bowls.

​A flavorful main course that’s perfect for a busy weeknight served alongside pasta and great for entertaining. Make it for 2 or 22. Everyone will love it.

These Greek Chicken Bites are flavor-packed nuggets seasoned with lemon, garlic, and oregano, and are perfect for salads, gyros, or a paleo / low-carb main!

These Greek Tacos will be the hit of any party buffet or family weeknight dinner. Make the relish and tzatziki the night before if you like for even more low effort prep time. The flavor is over-the-top and sure to be requested again and again. If making for a party or large group, after the meat mixture is finished, heat on low in a crock pot for 4 hours to increase the flavors and seasonings.

Poulet Yassa is a Senegalese dish made of chicken that has been marinated in a mixture of garlic, lemon juice, dijon mustard, and spices. It has become very popular throughout West Africa and in other parts of the world.

An orange chicken version of our famous Double Crunch Honey Garlic Chicken Breasts. Fried chicken dipped in an easy to make orange sauce. Serve with noodles

Poulet Yassa is a Senegalese dish made of chicken that has been marinated in a mixture of garlic, lemon juice, dijon mustard, and spices. It has become very popular throughout West Africa and in other parts of the world.