你是不是故意对我这么好？不怕我上瘾吗？ ❤️ or 🤍 📍Wagasa Yakiniku | Bukit Jalil ✨ A cozy Japanese BBQ spot in Bukit Jalil that totally impressed me — great cuts, calming vibe, and top-notch service. 🍖 My Favourites: Wagyu Platter – rich marbling, tender and juicy. Each slice practically melts in your mouth. Skirt Steak (Harami) – flavorful and satisfying, with just the right chewiness. 📌 If you‘re into quality yakiniku without the fuss, this spot’s worth a visit. ✅ High-quality meats ✅ Relaxed dining vibe ✅ Attentive service Already thinking about going back. Who’s in? 😋 #WagashiYakiniku #BukitJalilFood #JapaneseBBQ #YakinikuKL #KLFoodieFinds

Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!

Zucchini Cheese Bread Cheesy Zucchini Bread with a Hint of Garlic Ingredients: 2 cups shredded zucchini 1 cup shredded cheddar cheese 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup unsalted butter, melted 1/4 cup milk 2 eggs 2 cloves garlic, minced 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper Optional: 1/4 teaspoon cayenne pepper for a hint of spice Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, combine the shredded zucchini, cheddar cheese, and Parmesan cheese. In another bowl, whisk together the melted butter, milk, eggs, and minced garlic until well combined. Add the wet ingredients to the zucchini and cheese mixture. Stir until evenly combined. In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using). Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 10 servings

Lemon Blueberry Cheesecake Ice Cream Ingredients: 2 cups fresh blueberries 1 cup granulated sugar 1 tablespoon lemon zest 1/4 cup lemon juice 8 oz cream cheese, softened 2 cups heavy cream 1 cup whole milk 1 teaspoon vanilla extract Graham crackers, crumbled (optional, for garnish) Directions: In a saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly, about 10 minutes. Remove from heat and let cool. In a large bowl, beat cream cheese until smooth and creamy. Add heavy cream, whole milk, vanilla extract, and cooled blueberry mixture. Mix until well combined. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, usually about 20-25 minutes, or until desired consistency is reached. If desired, fold in crumbled graham crackers during the last few minutes of churning for added texture. Transfer ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of lemon blueberry cheesecake ice cream garnished with additional blueberries and crumbled graham crackers, if desired. Prep Time: 20 minutes | Churning Time: 25 minutes | Total Time: 4 hours 45 minutes Kcal: 320 kcal | Servings: 8 servings

Cactus Fruit (Prickly Pear) Ice Cream Creamy Prickly Pear Ice Cream with Vibrant Desert Flavor Ingredients: 1½ cups prickly pear purée (from peeled and seeded cactus fruit) 1 cup heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon lime juice 1 teaspoon vanilla extract Pinch of salt Directions: In a saucepan over medium heat, whisk together the milk, cream, sugar, and salt. Stir until the sugar is completely dissolved, about 3–5 minutes. Remove from heat and stir in the vanilla extract and lime juice. Let the mixture cool to room temperature, then stir in the prickly pear purée until fully combined. Chill the base in the refrigerator for at least 4 hours, or overnight for best flavor. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to a lidded container and freeze for at least 2 hours for a firmer texture. Scoop and serve! Garnish with a lime wedge or fresh mint if desired. Prep Time: 15 minutes | Chilling & Churning: 6 hours | Total Time: 6 hours 15 minutes Kcal: 220 kcal (per 1/2 cup serving) | Servings: 6 servings #pricklypearicecream #cactusfruit #homemadeicecream #desertflavors #smallbatchicecream #tropicaldesserts #fruiticecream #naturalcolor #icecreamlover #summerdesserts #sweetandsmooth #uniqueicecream #icecreamseason #fromscratchdessert #refreshingtreats #limeandpricklypear #artisandessert #boldflavors #pinkicecream #dairyrecipes This Prickly Pear Ice Cream is as stunning as it is delicious Naturally pink, creamy, and loaded with the sweet, tart flavor of cactus fruit. A one-of-a-kind summer treat!