cooking pot – yummy food share

Beat the Heat with Three Watermelon Wonders

2025-09-16

When the summer sun is blazing, there’s nothing more satisfying than a cool slice of watermelon. But this iconic fruit has so much more to offer than just being a simple, juicy snack. We’ve unlocked three creative and surprisingly easy recipes that transform watermelon into desserts and a drink that are perfect for any hot day. These treats are designed to be simple, with most of the prep work taking less than half an hour. From a wobbly, refreshing jelly made with a simple boiling technique to a no-fuss sorbet and a chic cocktail, these sweet delights are designed to impress without the stress. Get ready to fall in love with watermelon all over again. Here you’ll find the ingredients for all three fabulous recipes. We’ve broken them down for clarity and offered some easy-to-find substitutions for our Western kitchen enthusiasts. For the Refreshing Mint Watermelon Jelly: 600g Watermelon: This is roughly 4 cups of diced, seedless watermelon. 25g White Jelly Powder: This is a key ingredient, often called Bai Liang Fen. It’s a plant-based gelling agent that sets at room temperature. If you can’t find it in an Asian supermarket, agar-agar powder is a fantastic substitute; use the amount specified on your package to set approximately 600-700ml of liquid. Gelatin can also work, but it will need refrigeration to set. 5g Mint Powder: If you don’t have mint powder, a few drops of food-grade mint extract will do the trick. Crushed Nuts: Your choice! Pistachios, almonds, or walnuts work beautifully. Use as much as you like. Honey & Lemon Juice: To taste. Fresh Mint Leaves: For garnish. For the Easiest Ever Creamy Watermelon Sorbet: 1 Large, Thick Slice of Watermelon: The rind will become your serving bowl! 150ml Heavy Cream: Also known as whipping cream. 10g Granulated Sugar: Or…

Sunshine Lemongrass Fruit Infusion

2025-09-11

When the summer heat is at its peak, the last thing you want is a heavy, complicated dish. You crave something light, refreshing, and bursting with vibrant flavor. This is where our Sunshine Lemongrass Fruit Infusion comes in. Far more than a simple fruit salad, this recipe uses a cold-soaking technique to marinate a unique combination of fruits and aromatics, creating an appetizer that is truly special. Ready in under 30 minutes of active prep time, this dish is surprisingly easy to make, yet it delivers a complex and elegant taste profile. It’s a delightful harmony of sweet and sour, with crisp and tender textures mingling in a fragrant, tropical bath of passion fruit and orange juice. This is the perfect, no-cook starter to awaken your palate and cool you down on a warm day. To create this beautiful medley, you’ll need a few special ingredients, but don’t worry, I’ve included easy-to-find alternatives for anything that might not be at your local supermarket. This recipe is flexible, so feel free to experiment! For the Medley: Fresh Lily Bulbs: 2 to 3 bulbs. These are a delicacy, found in the fresh produce section of most Asian markets. They look like small heads of garlic but separate into pearly, petal-like cloves. They have a wonderfully crisp, slightly sweet flavor. If you can’t find them, 1 cup of peeled and diced jicama or a firm, crisp pear (like a Bosc or Nashi pear) makes a great substitute. Fresh Water Chestnuts: 8 to 10. They offer an unbeatable juicy crunch. Look for them in Asian markets. If unavailable, a can of whole water chestnuts (not sliced) works perfectly. Just be sure to rinse them well. Sweet Plums: 4 to 5 small, firm ones. The original recipe uses “honey plums,” which are very sweet. You…

Spicy Garlic Glass Noodle Salad

2025-09-10

Are you searching for a dish that is effortlessly light yet bursting with an incredible depth of flavor? Look no further. This vibrant noodle salad is a true showstopper, ready in under an hour and so simple to prepare that it’s bound to become a staple in your light lunch or side dish rotation. The star of the show is the slippery, satisfying glass noodles, which act as the perfect canvas for a colorful medley of crisp, fresh vegetables. What truly sets this dish apart is its tantalizing dressing—a bold and zesty dance of savory garlic, tangy vinegar, and a gentle kick of heat. It’s a no-fuss recipe that relies on a simple tossing technique, making it perfect for even the most novice of home cooks. Get ready to awaken your taste buds with a dish that is as beautiful to look at as it is to eat. To bring this delightful salad to life, you’ll need a handful of fresh ingredients and some key pantry staples. The beauty of this recipe lies in its flexibility, so feel free to adjust to your personal taste. Here’s what you’ll need for about 2-4 servings: For the Salad: Glass Noodles: 100g (about 3.5 oz). These are also known as cellophane noodles or mung bean vermicelli. They are naturally gluten-free. Cucumber: 1 medium English or Persian cucumber. These varieties have thin skin and fewer seeds, making them ideal for eating raw. Carrot: 1 medium carrot, peeled. Cilantro: A small bunch, about 1/2 cup, roughly chopped. If you’re not a fan of cilantro, you can substitute it with fresh parsley or mint for a different flavor profile. Chilies: 2-3 bird’s eye chilies, finely minced. These pack a punch! For less heat, you can use one serrano pepper or a generous pinch of red pepper…

Fall Off The Bone Kimchi Ribs

2025-09-09

If you’re on the hunt for a dish that delivers maximum flavor with minimal fuss, you have officially arrived. This recipe for braised pork ribs with kimchi is a true one-pot wonder, a perfect harmony of rich, savory, and tangy notes that will warm you from the inside out. Don’t let the idea of braising intimidate you; this dish is incredibly straightforward and perfect for even novice cooks. In about an hour, most of which is hands-off simmering time, you can create a meal that tastes like it has been slow-cooking all day. The process is simple: sear, simmer, and stir. The result is unbelievably tender, fall-off-the-bone pork ribs bathed in a vibrant, mildly spicy broth, punctuated by the delicious funk of kimchi. It’s the ultimate comfort food with a bold personality, guaranteed to become a new favorite in your dinner rotation. Before you start, let’s gather your ingredients. The beauty of this recipe lies in its simplicity, requiring just a few key items to create a complex and satisfying flavor. Don’t worry if you can’t find something; I’ve included easy-to-find substitutions. For the Stew: Pork Ribs: About 1.5 lbs (or 700g) of pork spare ribs, cut into individual 2-inch pieces by your butcher. You can also use baby back ribs, though they may cook a bit faster. Kimchi: About 1.5 cups of mature kimchi, roughly chopped. Mature, or “sour,” kimchi works best here as its tangy, fermented flavor is more pronounced and creates a deeper tasting broth. You can find kimchi in the refrigerated section of most large supermarkets or at any Asian grocery store. Be sure to save the juice from the jar—it’s liquid gold! Onion: 1 medium yellow or white onion. Cooking Oil: 2 tablespoons of peanut oil. If you don’t have peanut oil or have an…