5,489,999 Posts

sigadih_minang #Repost @anitajoyo with @repostapp
・・・
3mei2016 .
Keripik singkong balado merah dan balado ijo dari @sigadih_minang Dengan lumuran cabe asli dan gula yang terkaramel, wenaak. Pedees manis ga bisa berenti sebelum abis
.
Ada juga kripik talas balado, keripik singkong balado bawang.. Lamak nian
.
Yang mau ngemil enak di long wiken ini monggoooo ke @sigadih_minang .
.
.
#f52grams #feedfeed #uploadkompakan #kompakersbalijegeg #foodphotography #foodgasm #foodstagram #anitajoyomotrek #anitajoyophotowork
1min

» LOG IN to write comment.

alegom3z Boza.
It's a popular Turkish drink made of fermented durum (wheat), slightly acidic, slightly fizzy, slightly alcoholic (about 1% I'm told) and rather thick, which has been produced for almost 2500 years! Served with cinnamon and roasted chickpeas.
Thank you so much @culinarybackstreets Istanbul for a great day!

#travel #photography #holiday #food #walk #istanbul #turkey #foodie #foodphotography #boza #turkish #drink #instadaily #photooftheday #instagood #nofilter #picoftheday #all_shots #nikon #new #vacation #shots
1min

» LOG IN to write comment.

Normal JOGJA | food and creativity !
kulinerhore Astaga cubangeeettt, gak tega makan nya, ini lucuk banget... Pao nya super enak, isiannya pun super lezat... swear! .
.
Chubby PAO - chubbiest Pao in town!
variasi Rasa
- Coklat, Keju Susu, Ayam Kecap, Kaya Pandan, Kacang Hijau, Kacang Merah, Tausa, Coklat Keju
.
.
Instagram : @chubbypaoku
LINE : chubbypao
WA/tlp : 08981387145
Bbm : 58469871
.
.
*Bisa kirim ke luar kota via JNE Yes*
.
.
#KulinerHore #HoreKuliner
9min

» LOG IN to write comment.

katcatapusan Lung Hin welcomes new Chinese Executive Chef Ken Leung with a new menu including this Deep Fried Spareribs with Black Vinegar Sauce. See more at www.thehungrykat.com #MPMLUngHin #MarcoPoloOrtigas #Cantonese #NewMenu @marcopolomanila #Spareribs #BlackVinegar 2min

» LOG IN to write comment.

turningoffjapanese Takenoko gohan is the spring time favorite in Japan! Takenoko (bamboo shoots) are in the season, tender and sweet, so we cook them with dashi and rice (gohan). I use my mothers recipe, which doesn't add any chicken meat or fried tofu ('age') like many recipes say. In this way, we can enjoy the texture of takenoko to the max! I also added mitsuba leaves and kinshitamago (thinly sliced egg cooked like crepes). I saw some fresh bamboos at farmers markets in LA, but very little are edible. やはりこの時期、たけのこご飯は欠かせません。私しか食べないので独り占め。小さい頃は夜中に台所に忍び込みつまみ食いをしてました。 #turningoffjapanesecooks #whatjapanesepeopleeat #japanesefood 6min

» LOG IN to write comment.