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A very common and delicious fried treat for those hot summer days in Puerto Rico. Perfect for days on the beach! These type of ingredients are what my mother uses and every recipe is different! Add your own spice to this dish!
One of my favorite Korean dishes, as well as the easiest to make. Simply cook your ingredients and mix it with some warm rice, runny egg, and some gochujang (red chili paste) for spice. You can buy the cucumbers already pickled from your local Korean market or pickle them yourself. Enjoy!
Continued from previous post about beef cuts. This is how Indonesian National Standard of Cattle Carcass Handling and Quality categorized primal cuts on beef. All grades have their own best cooking methods, based on cuts' nutrition contents.
An Indonesian version of beef cuts map in Indonesian Language.
As an Indonesia who lives abroad I often got difficulties looking for the right cuts for traditional Indonesian recipes. So here goes the picture to be compared to other local/foreign beef cuts maps.
#classic #traditional #beefcuts
Miyeok Guk or Seaweed soup is a traditional Korean dish that is usually made when it is someone's birthday. My mother would often make this dish when its a new year or for someone's birthday.
This piece was made for Rebecca Bradley's Illustrating the Edible class at MICA.