Coconut and Red Bean Ice Cream by Navaneetham Krishnan

thick and creamy packet coconut milk and boiled red beans for the top layer with tad bit of sugar added into both.

No Bake Oreo Cheesecake by Navaneetham Krishnan

not the most prettiest and impressive cheesecake. Yet the easiest and cheapest to made - minimal ingredients and you save on electricity too.

Indonesian Rice by Amreen Khan

Simple Spinach Soup by Lina Saleski

My mom likes to cook this soup for the family whenever we don't know what to eat. Sometime going back to the basic is a good thing. This recipe is so simple, yet every time I have it, it brings back my appetite!

Stir Fry Buttered Veggies by ShaleeDP

A very easy and healthy vegetarian dish.

Tofu Honey Sorbet With Cherries by Navaneetham Krishnan

This creamy tofu honeyed sorbet with cherries is the perfect dessert to soothe the palate.

Strawberry Cheesecake Mousse by Padma Priya Manikam

Love eating cheesecake, but hate to dig in all the way to the biscuit base or ever find yourself complaining that there is too much cake but less of the cheese? Fret not, as these fuss-free delights is your answer!

Curried Potatoes by Navaneetham Krishnan

Potatoes with spices, curry powder and uplifted with the fragrance of curry leaves.

Curry Leaves Pepper Soup by Navaneetham Krishnan

The flavors are indeed as colorful as it looks and tinged with fresh curry leaves.

Coriander Tomato and Potato Soup by Navaneetham Krishnan

mildly sourish from tomatoes, enhanced with spices and garnished with spring onions and coriander leaves.

Vegetable Achar/Pickle by Navaneetham Krishnan

whether you have it as a side or condiment, it's sure appetizing.

Coconut Chutney by Padma Priya Manikam

This is a condiment that goes well with Indian steamed rice cakes called idli or Indian flat pancakes (dosa/thosai).

No-Bake Lemon Cheesecake by Padma Priya Manikam

This is a lovely cheesecake that I found via www.nibbledish.com by Joannajane. It is really easy to make and truly delicious. I modified just a little by adding some lemon zest and some of its fruity bits into and on the cake.

Kare Kare by Alvin Sanchez

The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!