Type what you have

Ingredients

• ✓ water
• rice vinegar
• sugar
• salt
• carrot
• daikon radish

Instructions

1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Ingredients

• ✓ water
• coffee bean
• sweetened condensed milk
• ice cube

Instructions

1. 1 Gather all ingredients.
2. 2 Brew water with coffee using your preferred method to make coffee.
3. 3 Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups.
4. 4 Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk.
5. 5 Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.
6. 6 Pour hot coffee over ice cubes and stir briskly with the long-handled spoon to chill the coffee.

By Joseph and Joyanna

Ingredients

• ✓ water
• red chile pepper
• garlic
• fish sauce
• rice vinegar
• white sugar
• lemon juice

Instructions

1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
2. 2 Stir lemon juice into the cooled liquid.

By CJ

Ingredients

• ✓ water
• ✓ water
• cornstarch
• coconut milk
• white sugar
• sweet corn kernel
• coconut

Instructions

1. 1 Butter an 8-inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
2. 2 Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
3. 3 Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

By Your Cooking Papa

Ingredients

• ✓ water
• cantaloupe
• evaporated milk
• sugar

Instructions

1. 1 Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.

By Sporadic Cookie

Ingredients

• ✓ water
• cantaloupe
• white sugar
• ice cube

Instructions

1. 1 Scrape the cantaloupe meat lengthwise with a spoon or a melon baller and place in a punch bowl; add the water and sugar. Mix thoroughly until all the sugar is dissolved. Chill with the addition of plenty of ice cubes.

By lola

Ingredients

• ✓ water
• fish sauce
• rice vinegar
• white sugar
• garlic powder
• red chile pepper

Instructions

1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Ingredients

• ✓ water
• lime juice
• fish sauce
• white sugar
• red chile pepper
• garlic

Instructions

1. 1 Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.

By vietlove

Ingredients

• ✓ water
• garlic
• red pepper flakes
• sugar
• lime juice
• fish sauce

Instructions

1. 1 In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

By Maryellen

Ingredients

• ✓ water
• active dry yeast
• white sugar
• vegetable oil
• salt
• all-purpose flour

Instructions

1. 1 Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. 3 Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. 4 Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. 7 Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

By THEO72

Ingredients

• ✓ water
• white sugar
• soy sauce
• star anise
• curry leaf
• ginger root
• garlic

Instructions

1. 1 Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

By Rocky

Ingredients

• ✓ water
• white sugar
• fish sauce
• white vinegar
• lemon
• garlic
• thai chile pepper
• green onion

Instructions

1. 1 Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

By Calamity in the kitchen

Ingredients

• ✓ water
• tilapia
• bok choy
• tomato
• daikon radish
• tamarind paste
• red chile pepper

Instructions

1. 1 In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

By Meli D

Ingredients

• ✓ water
• glutinous white rice
• coconut milk
• white sugar
• brown sugar
• coconut preserves

Instructions

1. 1 Soak rice overnight in the water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
3. 3 Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
4. 4 Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
5. 5 Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

By Catherine S

Ingredients

• ✓ water
• kielbasa sausage
• brown sugar
• white vinegar
• soy sauce
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ water
• sugar
• sweetened condensed milk
• evaporated milk
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ingredients

• ✓ water
• ✓ water
• long grain white rice
• white sugar
• garlic
• fish sauce
• chile sauce
• lemon
• vegetable oil
• garlic
• ground beef
• cumin
• tomato
• lettuce leaf

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Ingredients

• ✓ water
• green mung bean
• white sugar
• glutinous rice flour
• white sugar
• salt
• cooking oil

Instructions

1. 1 Combine 1 cup water and mung beans in a pot and bring to a boil; cook over medium heat until beans are very tender, about 30 minutes. Mash beans thoroughly, then stir in 1/2 cup sugar until well combined; set aside.
2. 2 Mix together rice flour, remaining 1/4 cup water, 2 tablespoons sugar, and salt in a large bowl; knead just enough to form a ball. Divide dough into small pieces and roll into balls. Flatten each dough ball, then spoon 1 tablespoon mashed bean mixture into the middle of dough. Wrap dough around bean mixture and pinch edges to seal.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry balls in batches in hot oil until golden brown, 5 to 10 minutes per batch. Drain on paper towels and serve hot.

By lola

Ingredients

• ✓ water
• sugar
• spring roll wrapper
• plantain
• brown sugar
• vegetable oil

Instructions

1. 1 Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
2. 2 Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place on wrapper 1 inch from corner facing you. Fold corner over plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

By Marianne Daretzes

Ingredients

• ✓ water
• onion
• tomato
• milkfish
• eggplant
• green bean
• white radish
• okra
• green chile pepper
• watercress
• tamarind powder
• salt

Instructions

1. 1 Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

By Menewdewonhall

Ingredients

• ✓ water
• canola oil
• onion
• garlic
• beef stew meat
• tomato
• green bean
• bok choy
• broccoli
• tamarind soup base

Instructions

1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• salt
• active dry yeast
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
2. 2 Warm up the oven for 1 minute. Turn oven off.
3. 3 Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
4. 4 Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
5. 5 Place each siopao on a 3x3-inch piece of wax paper.
6. 6 Place siopao in a steamer and steam for 30 minutes.

By lola

Ingredients

• ✓ water
• olive oil
• garlic
• peanut butter
• brown sugar
• corn flour
• soy sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a separate small saucepan until well blended and no lumps remain. Bring to a boil. Cook and stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

By lola

Ingredients

• ✓ water
• white vinegar
• soy sauce
• peppercorn
• garlic
• salt
• chicken
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ water
• rice vinegar
• white sugar
• salt
• carrot
• daikon radish
• cucumber
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
4. 4 Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
5. 5 Screw on lids and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ water
• green papaya
• salt
• carrot
• red bell pepper
• green chile pepper
• ginger root
• raisin
• vinegar
• sugar
• salt

Instructions

1. 1 Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
2. 2 Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
3. 3 Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.

By lola

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• salt
• egg yolk
• all-purpose flour
• butter

Instructions

1. 1 Steps to Make It
2. 2 Gather all ingredients.
3. 3 Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center.
4. 4 Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough.
5. 5 Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking.
7. 7 Brush melted butter over top and roll dough into a log.
8. 8 Cut the log crosswise into about 24 slices. Roll each slice into a disk.
9. 9 To Make the Empanadas:
10. 10 Preheat the oven to 350 degrees F (175 degrees C). Fill each empanada disk with about 1 tablespoon of your favorite filling. (Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.)
11. 11 Fold the disk over the filling into a half-moon and seal firmly.
12. 12 Place empanadas onto a foil-lined baking sheet and brush the tops with beaten egg white.
13. 13 Bake in the preheated oven until golden brown, about 30 minutes.

By lola

Ingredients

• ✓ water
• glutinous rice flour
• white sugar
• white sugar
• sesame seed
• coconut
• salt

Instructions

1. 1 Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
2. 2 Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
3. 3 Bring a large pot of water to a boil.
4. 4 Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

By lola

Ingredients

• ✓ water
• vegetable oil
• chicken thigh
• garlic
• soy sauce
• apple cider vinegar
• pickling spice

Instructions

1. 1 Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
2. 2 Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

By foodelicious

Ingredients

• ✓ water
• ✓ water
• ✓ water
• brown rice
• quinoa
• cucumber
• carrot
• radish
• rice vinegar
• white sugar
• sesame oil
• salt
• mayonnaise
• sriracha sauce
• peanut
• cilantro

Instructions

1. 1 Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.
2. 2 Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.
3. 3 Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.
4. 4 While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
5. 5 Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.

By fabeveryday