Healthy ground coriander Recipes for Every Day
Fuel your day with nutritious meals made with ground coriander. Tasty, balanced, and easy to cook.
Recipes with ground coriander
Taro buns are a very distinctive traditional snack in Ganzhou, China, and are a delicacy in the memory of many Ganzhou people. The golden shell is wrapped with green coriander, round and cute. When you bite it open, you will find soft taro paste and fresh and fragrant fillings. It is crispy on the outside and glutinous on the inside. It is both beautiful and delicious. The taro buns are fragrant just out of the pot, and people in Sichuan and Chongqing also love it😀
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Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.
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Imagine that first surprising bite: crispy golden on the outside, when torn open, the surface reveals the warm, inviting aroma of fried potatoes. Inside, the texture is soft and slightly chewy—like a warm hug from within. The natural flavor of fried potatoes blends gently with the savory touch of spices and the fragrance of fresh spring onions and coriander. After being finely ground, these firm, round pieces of dough are dipped in egg, then fried until they turn a tempting golden brown, adding layers of rich flavor and enticing aroma. This simple dish conveys the warmth of home in one bite, making it the perfect choice for a casual snack or a main course accompaniment. Elegant, understated, yet capable of capturing anyone's taste buds.
Telur Bacem is a traditional Javanese dish featuring cooked eggs in a sweet and savory sauce. It's made by boiling eggs in a mixture of sweet soy sauce, brown sugar, spices such as coriander, shallots, garlic, ginger, galangal, lemongrass, and bay leaves, then cooking until the sauce reduces and the eggs are completely absorbed. The result: rich, brown eggs that are perfect as a side dish with warm rice or as a casual snack.