Banana blossom, the delicious part of the banana tree, can be processed with special tricks to keep it white. SEE MORE...

Crispy, curly chicken can be made at home without adding rice flour. SEE MORE...

Ripening avocados the right way ensures a soft texture and optimal sweetness. SEE MORE...

Lime leaves, a mainstay cooking spice, can be stored for up to 3 months with the right technique. SEE MORE...

Fried jengkol can be soft and delicious without boiling, saving time and gas. SEE MORE...

Papaya flowers can be processed into a delicious side dish by removing the bitter taste first. SEE MORE...

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  MUNG BEANS

  Easy trick to boil green beans, the result is soft in just 15 minutes without soaking them all day

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  CASSAVA

  No need to boil it first, here's the trick to making fried cassava so that it's crispy, cracked, and really tasty.

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  MUNG BEANS

  Don't soak it first, this is a trick for cooking green bean porridge so that the results don't fall apart and still have texture.

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  CATFISH

  How to fry catfish so that it is crispy, not fishy, and crunchy to the bone

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  COOKING RICE

  Tricks for cooking rice so it doesn't dry out, become crusty, and go stale quickly even if stored in a rice cooker for 2 days

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  PAPAYA LEAVES

  Tricks to make papaya leaves quickly tender when boiled in 5 minutes, not bitter, just use 1 spice

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  BITTER MELON VEGETABLES

  Tricks to remove the bitter taste of bitter melon before cooking, no need to rub it with salt or vinegar

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  TEMPE

  No need to marinate, here's a trick for frying tempeh so that the spices are absorbed and the taste is even more savory.

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  FRITTERS

  Tricks for making corn fritter dough so that it is crispy and doesn't fall apart when fried even without wheat flour