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• How to cook mastava
  
  Mastava is one of the gems of Uzbek cuisine — very thick hearty soup with rice, vegetables and usually meat. Due to similarity in cooking technique ...
  
  
• How to make dipping sauce for crispy pata, sawsawan
  
  In this recipe I will show you, how to make dipping sauce for crispy pata, sawsawan. It is very easy, but the result will be great. This sauce works ...
  
  
• How to make banana cue
  
  It is difficult to say, what is the right way to write the name of this dish. Is it banana cue, or banana Q or banana que. This problem arose from ...
  
  
• How to make torched salmon
  
  Torched salmon - already sounds wired. And probably you don’t want to know how to make torched salmon. But it only because you don’t know anything ...
  
  
• How to cook Ginataang Alimasag or Crabs in Coconut Milk
  
  This is a traditional Pinoy recipe of crabs cooked in coconut cream, called Ginataang Alimasag. The main idea of this dish is to cook crabs in ...
  
  
• How to make kinilaw na balat
  
  Very unusual name of the dish, kinilaw na balat, related with its Filipino origin, and it’s original name. Kinilaw is a derivative from the bisaya ...
  
  
• How to make Sukang Sinamak
  
  This is a story, how to make Sukang Sinamak at home. Sukang Sinamak is a Filipino spicy vinegar. Really spicy. But in this recipe, I’ve change few ...
  
  
• How to cook sous vide beef cheeks
  
  Beef cheeks is a very interesting cut of meat. Despite this is a proper muscular bit, it is often classified as an offal. This is very unusual muscle, ...
  
  
• How to deep fry chicken paws, Filipino style
  
  Filipino street food is very diverse. You can find a lot of different styles of food. One of the popular way of cooking chicken on the street is a ...
  
  
• How to cook fish vindaloo with Red Perch
  
  Fish vindaloo is a development of traditional vindaloo curry (Carne de Vinha d'Alhos), which make a very long way from Portugal to India and then ...