Add 1 tsp fenugreek and 1 stalk lemongrass for a more fragrant rice.

You may replace parboiled basmati rice with basmati rice.

If you have a seafood or shellfish allergy, it is recommended to avoid dishes that contain squid ink.

To prepare 450 g cooked rice, you may use approximately 250 g rice. Make sure the rice has cooled down before use in step 2.

Best served with roasted spice chicken, grilled beef, salteg egg, fish cracker and golden roasted coconut.

Bring the flavors of beautiful Italy to your midday meal with this colorful recipe. The components of a classic Caprese salad are combined to create a pasta dish that can be enjoyed hot or cold. It also travels well so try packing in lunchboxes for a delicious and filling weekday lunch.

Soak urad dhall and rice in water 5 cm above the level of the dhall and rice for 8 hours or overnight.

Use a naturally sweet and fragrant gin in this recipe to balance the tomatoes. Think olives or red grapes and warm licorice.

Chapatis are best served immediately after cooking with chicken kurma or dhall.

Dosa are fermented lentil and rice crepes originating from southern India, now found throughout South Asia. They can be served plain or stuffed, rolled or folded, with spicy potatoes (marsala potatoes) and a large variety of chutneys. Spicy potatoes, coconut chutney as well as other types of chutney recipes can be found on Cookidoo®.

Replace bacon or back bacon with 100 g ham steaks, cubed.

For best results, use a specific dumpling flour (e.g. Bluekey® Pau flour)

Lemang, a delightful glutinous rice dish traditionally cooked in bamboo, and beef rendang, a rich and flavourful curry, are essential components of Hari Raya (Eid al-Fitr) celebrations in Malaysia and Indonesia. The robust taste of rendang beautifully enhances the slightly sweet and creamy texture of lemang, creating an unforgettable culinary pairing that captures the spirit of these festive occasions.

To unmold muffins: run a knife around the edges of each muffin hole and remove gently.

Adding the Parmesan rind is a traditional Italian way to add intensity of flavour to the dish.

Instead of cooking on the stove, the rice can be cooked in a preheated oven (200°C) for 10-15 minutes, covering with foil if beginning to brown too much.

Some dried pastas are made with eggs. To ensure this dish is egg free, check the label before use.

You may replace sliced fish to sliced boneless chicken thigh.