Light, fluffy, and incredibly versatile 🌾 Couscous is the perfect base for vibrant vegetables, tender meats, and bold Mediterranean flavors. Base Ingredients (4 servings) 360g Couscous, 480ml Broth (Veggies or Chicken), 30ml Olive Oil, Salt & Pepper Vegetarian Couscous Ingredients 240g Chickpeas (cooked or canned, drained), 200g Zucchini. 120g Carrot 150g Red Bell Pepper, 120g Onion, 2 cloves of Garlic, 30ml Olive Oil 2g Ground Cumin, 1g Paprika, Salt to taste Fresh Parsley 10g, Lemon Juice 15ml How to make it: Put couscous , salt , pepper , and oil (or butter) in a large bowl. Pour boiling broth over. Cover and let sit for 5 minutes. Fluff gently with a fork and set aside. Heat olive oil in a pan over medium heat. Add 400–500g chicken breast or thighs , cut into pieces (if you wish to make non-vegetarian) Sauté onion until soft, add garlic . Add vegetables and cook 5–7 minutes until tender. Stir in chickpeas , cumin , paprika , and salt . Cook 2–3 minutes. Mix vegetables into the couscous . Finish with herbs and a squeeze of lemon . Optional add-ins: raisins, almonds, olives, or feta cheese. Serve couscous in a large dish. Add harissa , chili sauce , or yogurt on the side.

Your next favorite cocktail starts here. 🍹 Explore a collection of delicious recipes, from light and refreshing spritzes to bold, spirit-forward classics, perfect for every occasion.

Made from scratch, from the dough to the sauce. Fresh homemade pasta and a rich, slow-cooked Bolognese come together for the ultimate comfort meal. ❤️ Ingredients (4servings) Homemade Pasta: 300g All Purpose Flour, 3 Eggs, 1/2 tsp Salt, (1tbsp Olive Oil, Optional for smoother dough) Homemade Bolognese Sauce: 2tsbp Olive OIl, 500g Minced Beef, 1 Onion, 2 Garlic Cloves. 1 carrot, 1 celery Stalk, 35g Tomato Paste, 400g Canned Chopped Tomatoes, 200ml Beef Stock, Dried Oregano, Dried Basil, Salt & pepper Homemade Pasta Instructions: Place the flour on a clean work surface and make a well in the center. Crack the eggs into the well, then add the salt and olive oil. Using a fork, gradually mix the eggs with the flour until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth, elastic, and no longer sticky. If it's too dry, add a few drops of water. If it's too sticky, sprinkle in a little more flour. Wrap the dough tightly and let it rest for at least 30 minutes at room temperature. Divide the dough into 4. Roll each piece out using a rolling pin or pasta machine until very thin. Dust lightly with flour, fold the sheet loosely, and slice into your preferred width for spaghetti, fettuccine, or tagliatelle. Unfold the strands and dust with a little more flour to prevent sticking. Bring a large pot of generously salted water to a boil. Cook the fresh pasta for 2–4 minutes, depending on its thickness, until al dente. Drain and immediately toss with your favorite sauce. Homemade Bolognese Sauce Instructions: Heat the olive oil in a large pan over medium heat. Cook the diced onion, carrot, and celery for 5 minutes until soft, add the garlic and cook for 1 minute more. Add the Minced Beef and cook until browned, breaking it into small pieces. Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, beef stock, oregano, basil, salt, and pepper. Stir well. Reduce the heat and simmer for 30–40 minutes, stirring occasionally, until the sauce is thick and rich. Taste and adjust the seasoning if needed. Serve over freshly cooked pasta and top with grated Parmesan & Gruyere cheese, if desired.

Cool, fresh, and full of flavor, gazpacho is a refreshing chilled soup made with blended vegetables and served cold. Originating from Spain, it's a simple and healthy dish that's perfect as a light meal, starter, or refreshing side on warm days. What you'll need: (2–4 servings) 4-5 tomatoes, 1-2 Cucumbers, half a Green Bell Peppers, 1/4 of an onion, Small garlic cloves, 2-3tbsp Olive Oil, 1tbsp Vinegar, Water, Salt, How to make it: Wash & chop into rough pieces all the vegetables , peel the garlic . Into a blender, add the Tomatoes , Cucumber , Bell Pepper . Onion , Garlic , and blend until smooth. Add seasoning , Olive Oil , Vinegar , Salt , Black Pepper , Cold Water . For a fresher flavor, add some fresh basil or parsley . If you prefer a little heat, add a pinch of chili flakes . Taste and adjust as needed: Too thick → add a bit more cold water Too acidic → add a little more cucumber or tomato Too bland → add salt or a small splash of vinegar Chill in the fridge for at least 1–2 hours Pour into a bowl or glass and serve. Optional toppings: Diced Cucumber, Chopped Tomato, Croutons, drizzle of Olive Oil

Simple ingredients, timeless tradition. Nom L'pov is a steamed Khmer pumpkin cake with a delicate sweetness and rich coconut flavor that's perfect for any occasion. What you'll need : 300g Pumpkin, Peeled & cut in small chunks, 2 Eggs, 140 to 170g of Palm Sugar, 150ml of Coconut Milk, 100g Rice Flour, 30g Tapioca Flour, 1/2 tsp of Salt, 50 to 80g of Fresh Grated Coconut. For Coconut Cream Topping: 200ml Coconut Milk, 1-2tbsp Sugar, 1/4 tsb Salt, 1 tsp Rice Flour, 2tbsp Water How to make it: - Wash, Peel, Remove the Skin and Cut Pumpkin in small chunks. then Steam for 15-20mins (until very soft) - Once steamed, mash the pumpkin as smooth as possible. - Add the Eggs , Palm Sugar (melted or dissolved), Coconut Milk to the Pumpkin Puree. Mix until smooth and Creamy - Stir in the Grated Coconut . mix it evenly. In a separate bowl, combine the Rice Flour , Tapioca Flour , Salt . then add into the Pumpkin Mix slowy. Stir until a thick, smooth batter forms. Let it rest for 10-15mins Pour the Pumpkin Cake mix into small cakes mold (cupcake like or other) or on banana leaf and fold into a small rectangles. then Steam on Medium Heat for 25-35mins The cake is ready when, Surface is firm, Toothpick comes out clean, Coconut Cream Topping Instructions: Heat up the Coconut Milk on Low Heat, add the White Sugar & a pinch of salt . On the side, mix the Rice Flour with a little water (to make slurry) Slowly add the slurry to the coconut while stirring. Cook until slightly thick, smooth & glossy. Serve the pumpkin Cake (Nom l'pov) topped with the coconut cream. Serve warm or room temperature

Bring the art of sushi into your kitchen and turn simple ingredients into something truly special. What you'll need: For the Rice: 400g sushi rice, 500ml water, 50g rice vinegar, 25g sugar, 5g salt For Filling & Toppings: Salmon, Tuna, Crab Sticks, Grilled Ell, Scallops, Avocado, Cucumber, Carrot, Lettuce, Sesame Seeds. And more according to your taste For Serving: Nori Sheets, Soy Sauce, Wasabi, Pickled Ginger How to make it: Prepare the sushi rice , Rinse the rice until water runs mostly clear. Cook the rice with 500ml water. Mix Rice Vinegar , Sugar , Salt until dissolved. Gently fold the seasoning into the warm rice Let cool until slightly warm to the touch. Classic Sushi (Maki) -- Place Nori Sheets onto Bamboo Mat, spread a thin layer of rice on top. Add the filling (Salmon + Avocado / Tuna + Cucumber / Crab + Lettuce). Roll tightly using the mat. Slice into bite size piece with a wet knife. California Rolls -- Spread rice over the nori sheet, flip it so the rice faces down. Add crab sticks, avocado, and cucumber. Roll tightly with the rice on the outside. Sprinkle or Roll into Sesame Seeds or Tobiko Eggs all around before slicing. Nigiri -- Wet your hands and shape about 20g of rice into small ovals. Slice the topping thinly and place on top. Choose the topping of your choice (Salmon, Tuna, Scallops, Eels, or more) Tips - - Wrap your bamboo map in cling wrap to avoid rice sticking to it - Keep a bowl of water nearby to prevent rice sticking to your hands. - Use a sharp wet knife for clean cuts.

Tender beef, warm tortillas, and vibrant toppings make these tacos a dish that disappears as fast as you serve them. What you'll need: (4 servings) For the Beef Taco - 500g Minced Beef, 1tpbs Oil, 1small Onion finely chopped 2 Minced Garlic Cloves, 1tbsp Chili Powder, 1tsp Cumin Powder, 1tsp Paprika a pinch of Salt, Black Pepper. 120g Tomato Sauce. Taco Filling - 8 Soft tortillas, around 50g Shredded Lettuce, 180g Diced Tomatoes, 120g Shredded Cheese, 1 Avocado, 120g Sour Cream & 120g Salsa (Optional) How to make it: In a pan on medium heat, add Oil , heat Onions until soft, add the Garlic . Add the Minced Beef , stir the beef apart as it cooks until fully brown. Season the meat with the chili powder , cumin , paprika , salt , and pepper . Stir well then add the Tomato Sauce, simmer for 3-5mins until slightly thick. Warm up the tortillas in a clean dry pan or in the microwave 20-30sec (they taste much better warm) Fill up your taco - Beef, Lettuce , Tomato , Avocado , Cheese , Sour Cream or Salsa . Fold in half and enjoy it 🌮

🥢 Sizzle, Grill, Enjoy — Korean BBQ Done Right 🔥 Nothing brings people together like the sound of meat sizzling on the grill. Korean BBQ is all about bold flavors, tender cuts, and the fun of cooking right at the table. Each bite is rich, juicy, and full of smoky goodness that keeps you coming back for more. Pair it with fresh vegetables, savory sauces, and great company for a dining experience that’s as exciting as it is delicious. When the grill is hot, the memories are even hotter!

Kimchi is a traditional Korean fermented vegetable dish most commonly made with napa cabbage, salt, chili, garlic, and time. Instead of relying on cooking, kimchi develops its complex spicy, sour, and umami flavor through natural fermentation, where beneficial bacteria transform the seasoned cabbage over several days or weeks. What you'll need: (for 2kg Kimchi) 1.5-2kg Napa Cabbage, 70g Coarse Sea Salt, 2-3L Water 25-45g Chili Flakes, 20g Minced Garlic, 6g Grated Ginger 30g Fish Sauce, 12g Sugar 50g chopped green onions, 70g julienned Carrot, 150g julienned radish (optional 16g rice flour, 240g water) (Vegetarian option, replace the fish sauce with soy sauce) How to make it: Cut the cabbage lengthwise into quarters, sprinkle the coarse salt evenly between leaf layers (The salt will draw out the moisture and soften the cabbage) Place into a large bowl and add enough water to almost submerge the cabbage. Let is soak for 2-3hours occasionally turning it. Once flexible but not mushy, rinse the cabbage thoroughly 2–3 times to remove excess salt and let it drain well. [(Optional) In a sauce pan, combine the Rice Flour & Water , cook over low heat, stir until thick & cool down down (you made " Slurry " helping to thicken the kimchi paste)] In a bowl mix the Chili Flakes , Garlic , Ginger , Fish Sauce , Sugar , [add the slurry if using]. and stir to form a rich and thick paste. Add the Green Onions , Carrots , Radish and mix until evenly coated Wearing gloves, spread the kimchi paste generously between every cabbage leaf, ensuring the seasoning reaches from the base to the tips so each layer is well flavored. Gently fold the seasoned cabbage quarters and pack them tightly into a clean container or jar, pressing down firmly to remove trapped air and help release natural juices that will aid fermentation. Leave the packed kimchi at room temperature for 1–2 days so fermentation can begin, during which time it will start to develop a slightly tangy aroma and small bubbles. After this initial fermentation, transfer the container to the refrigerator, where the kimchi will continue to mature slowly, becoming more sour and complex over 1–2 weeks depending on taste preference.

Sourdough bread is one of the oldest and most natural ways to make bread, using only flour, water, salt, and time. Instead of commercial yeast, sourdough relies on a living starter made from wild yeast and bacteria, which gives the bread its unique flavor, chewy texture, and better digestibility. Make your Sourdough Starter To make a sourdough starter, begin by mixing equal parts flour and water (e.g. 50g of each) in a clean jar until you have a thick, smooth batter. Leave the mixture loosely covered at room temperature so natural yeast from the environment can begin to grow. Each day, discard about half of the mixture and feed it again with fresh flour and water in equal parts, stirring well and returning it to rest. After several days, the mixture will begin to bubble, rise, and develop a pleasantly sour smell. When the starter consistently doubles in size within a few hours of feeding, it is active and ready to use for baking. Maintaining your Starter If baking often, feed daily, keep at room temperature if baking sometimes, feed once a week, keep in fridge, (before baking take out of the fridge, feed once or twice until bubbly Sourdough Preparation Ingredients: 100g Sourdough Starter, 350g water, 500g Wheat Flour (or all Purpose Flour), 10g Salt In a Large Bowl mix the Sourdough Starter with Water until cloudy. Add Flour & Salt . Mix until no dry flour remain. Cover and rest for 30mins. Stretch and Fold the dough (to build strength), every 30mins pull one side of the dough up and fold over, turn bowl and repeat 4 times Cover between each set. Let the dough rest until it increases 50-75% in size (looks airy with bubbles). This takes around 3-5hrs depending on the temperature Place your dough on a floured surface and shape into a loose round, rest uncovered for 20mins Shape tightly into a round or oval, place seam-side up in a floured basket or towel lined bowl. Cover and refrigerate overnight Baking Preheat your over to 240°C (465°F) for at least 30mins placing an empty metal tray on the bottom rack to help create steam. Turn dough onto baking paper, mark the top with a sharp blade, place it onto a different pre-heated baking tray, in the oven Carefully pour a cup of hot water into the empty tray at the bottom of the oven to create steam, then quickly close the oven door to trap the moisture. After about 20minutes, remove the tray of water and continue baking until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing.

Fresh, vibrant, and bursting with flavor, poke bowls are the perfect balance of wholesome ingredients and delicious taste. 🥗🥢 Poke bowls can be done in many various ways, here are some options below Base may be : Sushi Rice, Brown Rice, Quinoa, Romain Lettuce Protein may be : Tuna, Salmon, Tofu, Chicken, Crab Sauce May be : Sesame Sauce, Soy Sauce Marinade, Wasabi Mayo, Spicy mayo Veggies & Fruits may be a huge selection as per your taste, recommended to use 4-5 total 🥗Salmon Poke Bowl with Brown Rice What you'll need: Brown Rice, Fresh Salmon, Soy Sauce, Sesame Oil, Rice Vinegar, Sriracha, Avocado, Cucumber, Edamame, shredded Carrot, Sesame Seeds, Spring Onion How to make it: Cook Brown rice and let it cool Marinate cubed cut salmon in Soy Sauce , Sesame Oil , Rice Vinegar and Sriracha for 5-10mins In a bowl assemble : A layer of cooked Brown Rice Add the Raw Salmon (you can slightly cook it, if you don't like raw) arrange your chosen vegetables around.

Made with ripe bananas and baked until golden, every slice is naturally sweet, irresistibly soft, and perfect for any time of day. What you'll need: (for 1 loaf, 8-10slices) 3 Ripe Bananas, mashed (or 4-5 if using Pongmoan small bananas) 80g Melted Butter, 100g Brown Sugar, 1 Egg beaten, 1tsp Vanilla Extract, 1tsp Baking Powder, Pinch of Salt, 190g all purpose flour (Optional add-ins) Chocolate Chips, Walnut, or Cinnamon How to make it: Preheat oven to 175°C (350°F). Grease a loaf pan or line with Baking Paper In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter , then add sugar , egg , and vanilla . Mix well. Sprinkle baking soda and salt over the mixture. Add the flour and fold gently until just combined (don’t overmix). (OPTIONAL)Fold in chocolate chip s, nuts , or cinnamon if using. Pour batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a rack. Slice once cool. 🌟 Tips: Overripe bananas (brown and spotty) make the best flavor. You can swap butter for vegetable oil or coconut oil for a local twist. Add coconut flakes or pandan essence for a Cambodian-inspired version

Golden and crispy on the outside, fried spring rolls are filled with a flavorful mixture of vegetables and meat, making them a popular appetizer or snack enjoyed across Asia. Filling Ingredients: 200g Minced Pork or Chicken, Shredded Cabbage, 1 Grated Carrot, 2 Chopped Mushroom 2 Cloves of Garlic Minced, 2 Spring Onion Chopped, 1tsp Soy Sauce, 1tsp Oyster Sauce 1tsp Sesame Oil, Salt & Pepper to taste Rolls Ingredients: Spring Rolls Sheets, 1 Eggs (Beaten for sealing), Oil for Frying, Sweet Chili Sauce for Dipping. Instructions: Heat up a bit of Oil in a pan over medium heat. Sauté the Garlic until fragrant, add the Meat and cook. Add the Carrot , Cabbage , Mushroom and Spring Onion , stir-fry for 3-4mins until vegetables lightly soften. Season with Soy Sauce , Oyster Sauce , Sesame Oil , Salt & Pepper. Assembling: Lay the Spring Roll Sheet flat with one corner pointing toward you (like a diamond). Place 1-2 tablespoons of filling near the corner closest to you. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward to opposite corner Brush a little bit of Beaten Egg on the final corner to seal. Heat Oil in a shallow pan, (around 1-2cm) Once hot, carefully add the spring rolls Fry until golden brown and crispy on all sides (about 2-3minutes per side) Remove and drain on Paper Towels. Serve Hot with Sweet Chili Sauce, Soy Sauce, or your favorite dipping sauce. Enjoy your meal!

Crème brûlée is a classic French dessert made with a smooth vanilla custard and finished with a delicate layer of caramelized sugar that cracks beautifully with every spoonful. 🍮 What you'll need: (4servings) 480ml Heavy Cream 5 Large Egg Yolks 100g granulated sugar (4–6 teaspoons extra for topping) 1 teaspoon vanilla extract A pinch of salt How to make it: Preheat oven to 160°C (325°F) In a saucepan, warm the heavy cream until it’s steaming but not boiling. In a bowl, whisk together egg yolks , sugar , vanilla extract , and salt until smooth and slightly pale. Slowly pour the hot cream into the yolk mixture very little at a time, whisking constantly, so you don’t scramble the eggs. (you've made custard) Pour the custard through a fine sieve into another bowl to remove any cooked bits. Place 4 ramekins in a deep baking dish, divide the custard mixture evenly among them. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes, or until the custards are set but still slightly jiggly in the center. Remove ramekins from the water bath. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight. Just before serving, sprinkle 1–1½ teaspoons of sugar evenly over each custard. Use a kitchen torch to melt and brown the sugar until it forms a crisp shell. and Serve Immediately. And remember — the most dangerous part of making crème brûlée is accidentally eating three in a row while “taste-testing” . 😄

A true classic for meat lovers 🥩 Fresh, finely chopped beef, carefully seasoned, and served with simple ingredients that let every flavor shine. What you'll need: 200g Minced Beef, 1 Egg Yolk, 1tsp Dijon Mustard, 1tsp Soy Sauce, 1tbsp Capers, 1tbsp Shallots, 1tbsp Pickles, 1tbsp Parsley, 1tbsp Olive Oil Salt, Pepper, Dill (Optional Lemon or Tabasco), Bread. How to make it: Keep the Beef cool Finely chop the Capers , Shallots , Pickles & Parsley . Combine all chopped ingredients and mix with the Soy Sauce , Olive Oil , Mustard , Salt & Pepper Incorporate the beef and gently mix until beef if evenly covered. (OPTIONAL: for booster taste add some Tabasco or Lemon Juice while mixing) Plate the Tartare in a round shape in your plate Gently place the egg yolk on top and some Dill for presentation Eat served with Bread on the side.

Bring the taste of Cambodia to your table with a hearty beef beer stew. Slow-cooked to perfection, every spoonful is packed with comforting, authentic flavor. What you'll need: (6servings) 1kg Lean Beef, 70g Mekong Kitchen Cambodian Red Curry Paste, 1L of Beef or Chicken Stock, 100g Coriander, 1 Diced Onion, 4 Crushed Garlic Cloves, 2cm Grated Ginger, 3 Sprigs of Chopped Coriander, 1 Diced Medium Carrot, 4 Peeled Diced Potato, 50g Frozen Peas, 2-3 Sprigs Fresh Green Peppercorn, 1 Stout Beer, Cornstarch, 1/2tsp Cumin, Salt. Pepper, Oil How to make it: Blend Broth and half coriander (leave and stem) until smooth bright green liquid, Set aside. On medium heat, place a heavy-bottomed pot, once hot add a drizzle of oil Sear the Beef for 1-2mins per side, then set aside in a bowl Add Chopped Onion , Garlic to the pan, fry until nicely brown, Remove from pan. Deglaze the pan with 1/3 beer , & place the onion/garlic mix back into the pan. Once Onion is lightly brown, add the Cambodian Red Curry Paste and sauté for about 1min Add the seared beef back into the pot, add the Ginger , Potatoes , Carrot , Green Peppercorn Season as per your liking and stir well. Pour Coriander Broth and Remaining beer over meat and mix Well. Make sure all beef is submerged Reduce Heat and cover with lid, set simmer for 1-2hrs or until tender. Add Frozen Peas and cook 10mins (no lid) Check stew liquid, if too thin, thicken it using cornstarch mixing 2 teaspoons with 4 tablespoons of stew liquid until smooth. Add half the amount in the stew and mix well. Add more if required, until stew is of preferred thickness. Garnish with remaining Coriander and (optional) some sliced chilies Best Served with Steamed Rice and Cold Beer

Soft, pillowy potato gnocchi tossed in a vibrant, fresh basil pesto — made entirely from scratch. This comforting Italian classic brings together simple ingredients and rich flavor in every bite. Perfect for a cozy dinner or impressing guests with a touch of homemade goodness. Gnocchis Ingredients: Potato, Egg, Flour, Salt Pesto Ingredients: 50g Basil, 30g Pine nut, 8g Garlic, a pinch of Salt, 120ml Extra Virgin Olive Oil, 50g Parmesan Cheese, (Optional 5-10ml Lemon) Peel and cut potatoes into chunks. Boil in salted water until soft (about 15–20 minutes). Drain and mash while still warm until smooth Let mashed potato cool slightly, then add the egg yolk and a bit of salt. Mix gently. Add the flour gradually and knead just until a soft dough forms. Don’t overwork it — stop as soon as it’s no longer sticky. To shape the Gnocchi Cut the dough into 4 pieces. Roll each into a rope about 1.5 cm (½ inch) thick. Cut into bite-sized pieces (about 2 cm / ¾ inch). Optional: Press gently with a fork to get grooves (helps sauce stick). Once ready boil a pot of salted water Drop in the gnocchi in batches. When they float (after ~1–2 minutes), they’re done — scoop them out. Serve with a delicious homemade pesto sauce Lightly toast pine nuts (or walnut, cashew nut) in a dry pan over medium heat until golden, let it cool down. In a blender, add all ingredients except the oil, blend until roughly chopped. Once done blend more while slowly adding the Olive Oil until smooth and creamy Serve your pesto on top of your gnocchis Top off with grated parmesan if you'd like.

Beef Lok Lak is a popular Cambodian stir-fried beef dish known for its bold flavors and simple preparation. It is traditionally served with fresh vegetables like lettuce, cucumbers, and tomatoes, along with steamed rice and a fried egg on top. A key highlight of Lok Lak is the lime and black pepper dipping sauce, which adds a zesty and peppery kick to the dish. What you'll need: 300g Beef sirloin or flank steak (thinly sliced), 2 Garlic cloves, 1tbsp Oyster Sauce, 1tbsp Soy Sauce, 1tbsp Fish Sauce, 1tsp Sugar, Black Pepper, Vegetable Oil, Lime, Salt, Egg How to make it: In a bowl, mix the beef with oyster sauce , soy sauce , fish sauce , sugar , black pepper . Let it marinate for 15-20 minutes. Prepare the dipping sauce: Mix lime juice , salt , and black pepper in a small bowl. Heat oil in a pan over medium-high heat. Add minced garlic and stir-fry for a few seconds until fragrant. Add the marinated beef and stir-fry for about 3-5 minutes until cooked through. Arrange lettuce , cucumber , and tomato slices on a plate. Serve the beef over steamed rice and top with a fried egg. Tip: Dip the beef into the lime-pepper sauce for extra flavor!

Creamy, fresh, and made from scratch 🥣 Homemade yogurt is simple to prepare and rewards you with a naturally delicious breakfast or snack. What you'll need: 1L of Whole Milk & 1 Sachet of Alsa Homemade Yogurt (Or Plain unsweet Greek Yogurt) How to make it: Pour 1 liter of Room Temperature Whole Milk in a container Add 1 sachet of Alsa Homemade Yogurt and Mix thoroughly (Or 2 table spoon of Greek Yogurt mixed with warm milk ) Pour the mixture into yogurt jars, uncovered. Place the Jars in a yogurt maker and incubate it on as per machine instructions (Typically at least 8hrs) After incubation refrigerate the jars for at least 2hours before consuming If you wish to add any flavoring you may add it before incubation such as extracts or sweeteners or after incubation such as Fruit, Purees, Spices, Crunch, or more.

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