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  • How to make dinuguanHow to make dinuguan
    Dinuguan is a traditional Filipino dish made from pig intestines and blood with some spices. Many foreigners consider this dish one of the most ...

  • How to pickle sardinesHow to pickle sardines
    Pickled sardines are very tasty fish and they are great for sandwiches on rue bread with sweet onion. These pickled sardines are very popular in ...

  • How to make wasabi squidHow to make wasabi squid
    This is a bit of an unusual dish prepared under the inspiration of Japanese cuisine. Despite making sushi with squid, this is just raw squid without ...

  • How to cook quick pilaf in 15 minHow to cook quick pilaf in 15 min
    The traditional Uzbek pilaf requires at least 2-2.5 hours for proper cooking. It is fine when it is cooking for a big crowd, but what should you do, ...

  • How to grill snakehead fishHow to grill snakehead fish
    Today, I will show how I grill Asian snakehead fish. The full name of this fish is striped snakehead (Channa striata). Striped snakehead is an ...

  • How to make aromatic butter with herbsHow to make aromatic butter with herbs
    Aromatic butter can be used for stuffing meatballs, chicken-kiev, adding to steaks, or any seafood. This aromatic butter can be a great addition to ...

  • How to make hot smoke caranxHow to make hot smoke caranx
    Caranx is an excellent fish for smoking and salting. Today I will show you how to make hot smoked caranx. Furthermore, I will smoke it without ...

  • How to Grill fillet steak on SkewersHow to Grill fillet steak on Skewers
    A very traditional way of cooking meat in many countries is to cube, marinate, and then grill it on skewers. I think it is virtually impossible to ...

  • How to use a European plug with a British socket
    How to use a European plug with a British socket ... This is a very common question, that all European tourists ask before travel to England or ...

  • How to cook Kimchi (김치)How to cook Kimchi (김치)
    Kimchi (김치) is a traditional Korean side dish made from salted and fermented vegetables, usually napa cabbage, or Chinese leaves, and Korean radishes, ...


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