Photo
craving-nomz:

Pork katsu with curry by foodishfetish on Flickr.
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gentlewolves:

udon (by naoko.n)
Photo
tsimmyfood:

Mandu
Photo

(Source: 0100hours)

Photoset

(Source: foodlifelove)

Photoset
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endlesscravings:

Salmon sushi and ikura sushi (by Geoff Peters 604)

endlesscravings:

Salmon sushi and ikura sushi (by Geoff Peters 604)

(via friendlyneighborhooddeliveryman)

Photo
chitong0083:

삼계탕(蔘鷄湯,Samgyetang) - ginseng chicken soup 
http://en.wikipedia.org/wiki/Samgyetang

chitong0083:

삼계탕(蔘鷄湯,Samgyetang) - ginseng chicken soup 

http://en.wikipedia.org/wiki/Samgyetang

Photo
yummyinmytumbly:

Chicken Rice Bento
Photoset

(Source: foodgif)

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projecttastytreats:



Peach Wontons
Prep Time: 20 minutes
Cook Time: 3 minutes


Makes about 50-55 wontons.



Ingredients
2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
2 tablespoons all-purpose flour
3 tablespoons brown sugar
Wonton wrappers (1  12 oz. pack should do it.)
Canola or vegetable oil, enough for about 1” of oil in your pan
Powdered sugar for sprinkling
Instructions
Slice up the peach and toss in a large bowl with flour and brown sugar.
Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
Heat 1” of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
Sprinkle with powdered sugar.
Let cool ever so slightly and enjoy!
Makes about 50-55 wontons.

projecttastytreats:

Peach Wontons

Prep Time: 20 minutes

Cook Time: 3 minutes

Makes about 50-55 wontons.

Ingredients

  • 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • Wonton wrappers (1  12 oz. pack should do it.)
  • Canola or vegetable oil, enough for about 1” of oil in your pan
  • Powdered sugar for sprinkling

Instructions

  1. Slice up the peach and toss in a large bowl with flour and brown sugar.
  2. Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
  3. Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
  4. Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
  5. Heat 1” of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
  6. Sprinkle with powdered sugar.
  7. Let cool ever so slightly and enjoy!
  8. Makes about 50-55 wontons.