These No-Bake Apricot Melon Energy Bites are so tasty yet so easy to put together. They are perfect for breakfast, snack, or even dessert.
This Turmeric Spiced Quinoa is lightly pan fried with spices and mixed with green peas and grape tomatoes. It is deliciously nutty and flavorful!
These Roasted Fingerling Potatoes are creamy and buttery on the inside with a crisp and salty exterior. Delicious with grilled meats, poultry, or fish.
Homemade Fah Sung Thong (Peanut and Sesame Brittle) lightly spiced with chili flakes and five-spice powder. They are fresh, light, and crunchy.
This light and fluffy Kabocha Cranberry Brown Rice Couscous is gluten free and vegan. It is delicious served with a stew or as a stand-alone dish.
Gluten Free Baked Avocado Fritters coated with rice puffs or gluten free rice Krispies. They are crunchy on the outside and soft on the inside.
This original recipe Pandan Cream Pie combines a fragrant pandan custard with whipped cream in a Graham cracker or McVitie’s Digestive crust. A must-try! | RotiNRice.com
Golden Pumpkin Pakoras coated with chickpea flour, garam masala, chili powder, ground turmeric, and cumin seeds. They are crispy crunchy and gluten free.
Traditional Baked Mooncakes are a real treat for the Mooncake Festival. These delicious pastries are filled with lotus seed and black sesame paste filling.
Delightful gluten free Snowskin Mooncake Piggies with lotus and red bean paste filling for the Mid-Autumn or Mooncake Festival.
Tasty and eye catching Spiral Vegetable Tian using summer’s bounty from the farmer’s market. These individual servings are sufficient for a light lunch.
Ulundhu Vadai is a popular South Indian snack. It is made of urad dhal combined with chilies and spices, eaten on its own or with coconut chutney.
The season’s festivities have officially begun for us as we had some friends over for dinner this weekend. Though it may sound a little early, it really is not with only one weekend left before Christmas. Since this is the last week of school, many will be travelling this coming weekend. Before that happens, it…
These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.
These soft and moist Muah Chee (Fujianese Mochi) coated with chopped peanuts make a great tea time treat or snack. Only 5 ingredients needed.
Nothing beats a glass of this cool refreshing Honeydew Sago Dessert with coconut milk on a warm summer’s day. Big on taste and very easy to prepare.
This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish.
Sweet and dainty Japanese style Yōkan Jelly Dessert with red bean paste filling molded between layers of clear and matcha flavored agar-agar.
Ever so often we would have a vegetarian meal as it cleanses the palate and gives an overall sense of well being. My foodie friend Denise who has wonderful recipes and a flair for writing, reminded me of this dish in her post yesterday. Her warm roasted vegetable and pasta salad is mouth watering and…
Silky smooth Steamed Eggplants dressed with soy sauce, mirin, and garlic infused oil. It is simple, healthy, and delicious served with rice.
Onigiri with Jyuntoro – Japanese rice balls wrapped with seasoned dried kelp. Perfect in the lunch box and great as a tasty snack.