Two recipes for your Cafe / Bistro business - In a casserole, drop in 20 gm butter. Increase heat slightly; drop in crushed garlic and shallots, Wakame, sieved capers - stir, and lower flame to medium

This is a recipe for an easy quick American version of Pasta Carbonara. You can have it on the table in 30 minutes, including garlic bread. Great for a cold night!

This makes the juiciest, crunchiest garlic bread you've ever eaten. This will become your standard recipe!

These recipes are wonderful and they are old family recpies. Armenian Baked Fish3 lbs. whitefish-in the white fleshed bland fish may be substituted3 fresh tomatoes or one small canned tomatoes1 cloves garlic mashed

Seafood Seasoned with Parsley, Dill and Garlic Butter. Enjoy this classic seafood dish which is flavored with fresh herbs.

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai and Lao language, belacan (also spelled belachan, blachang, balachong) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and 蝦醬 in Chinese.It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption. It can be only be used as a condiment upon fully cooking since it is raw! To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive (compare with asafoetida); however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Laos, Thailand, Malaysia, Indonesia and the Philippines after it is cooked, it is often used as an ingredient in dipping sauce for fish or vegetables.