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Mie Godhog (Noodles with Soup) by SOE
surabaya, east java, IDNoodle in bahasa Indonesia is "mie". We eat quite a lot of noodle, but that's not consider as staple food, it is more like snack. Because.....we life for rice!!!
Mie Godhog is consider as unique. We can call it special food from Yogyakarta (central Java) area.
Unlike the popular bakmie/mie goreng, that served dry, with strong flavor of sweet soybean sauce, mie godhog served with some soup, without sweet soybean sauce. Well,actually it is not really soup, not that much liquid, but definitely not dry.
This recipe is using "ebi" or small dried shrimp. It is not necessity, actually. This kind of food is open for creativity. The most important is, it have to use classic yellow noodle, and of course served with decent amount of liquid.

Empanadillas de Pollo by Socially Awkward Ninja
New Jersey, USA quick and easy recipe my family frequently makes. Warm and crunchy on the outside, gooey cheese with chicken on the inside.



Fragrant Creamy Coconut Laksa Broth with Vermicelli by Stella Hong
Sydney, NSW, AULaksa is an amazingly rich, fragrant spicy yet creamy coconut broth with noodles and classic toppings such as fried tofu puffs, chicken and lime. A Malaysian icon, laksa is also found in other South East Asian countries such as Singapore and Indonesia. You can also switch it up with different types of meat, vegetables, seafood or tofu.

Chicken wings drumsticks by Sadaf Naz
Lahore, PKOur family favourite. The wings can be shaped by discarding the tips and removing the two bones of flat/wingette. All meat of the wing is pushed to the top of the drumette bone. For an easier shaping option, use only the drumette and push the meat to the top end. Clear the shaft of the bone with a knife. Cut off the knuckle at the lower tip from the drumette bone for a nice presentation.

Grandma's Ginger Chicken by TheKamikazeBagel
Syracuse, New York, USIngredients:
1/4 c. Soy sauce
2 tb. Honey
2 t. Chopped fresh ginger
2 t. Chopped garlic
1 tb. Hot Sauce
1 tb. Packed brown sugar
4 Boneless, skinless chicken breasts
Mix Soy sauce, honey, ginger, garlic, & hot sauce, set aside.
Dredge chicken in flour, salt & pepper mixture.
Fry in hot oil in batches, about 1 minute per side. Pour sauce over chicken
and simmer uncovered, 8-10 minutes until sauce thickens.
Serve with rice and vegetable of your choice.

Mini Cakes - Broccoli & Chicken by Jany Collado
Paterna, Valencia, ESHere we have a rich and simple recipe to prepare some delicious broccoli and chicken cakes.

Japanese Ramen by Kaifan
Atlanta, GA, USLet's learn how to make a easy but delicious chicken ramen!

Thai Chili Chicken Wings by Casey Floyd
Philadelphia, Pennsylvania, USThese sweet-and-spicy wings are baked instead of fried, and come together fast for an easy weeknight meal!


Cantonese Style Braised Chicken Wings by Ness Nordberg
AUThis is a classic dish for many Cantonese families. You rarely see this dish at any Chinese restaurants but it is a dish that many Cantonese families cook at at home using their own variation. This dish is like a warm big hug on a cold Winter's day for me. It not only warms the cold bones, but it also warms the soul. I hope you enjoy my variation of this classic.

Chicken Teriyaki by Elaine Vitikainen
Helsinki, FIThis is an easy version to enjoy Chicken Teriyaki. Easy yet tastes so good!

Spicy pumpkin soup by panimoni
Wroclaw, dolnoslaskie, PLSomething hot and tasty, great for autumn dinner or supper!

Chicken Caesar Pasta Salad by Chamisa at Zirkus Design
Arizona, USIn the summer, I love to eat salads of all kinds. This pasta salad is really just a salad with pasta on it instead of a traditional mayo or vinaigrette-based pasta salad. Sometimes I make my own dressing and croutons, and sometimes they're store-bought. Anyway you toss it, this salad's a summertime specialty!
Theme: Pasta-bilities