Fried Rice with Thai Basil

Thai Basil smells and tastes like cinnamon. The Thai cinnamon basil fried rice is a vegetarian fried rice dish that delicately combines ingredients and spices to make the dish both delicious and unique in taste and is also a dish as a remedy for headaches and coughs. very efficacious. During the epidemic season, it is also a good food to help the body fight bacteria. We invite you to do the same!

 Ingredients:

1 bowl of day old white rice

1 piece of white tofu (about 3 oz.)

5 ears of shiitake mushrooms

1 teaspoon minced ginger

1 cup basils and cilantro leaves, chopped.

Seasoning;

1 tsp vegetarian seasoning powder

2 tsp soy sauce

1 tsp chili sauce or ketchup

2 tsp cooking oil

Directions:

Put the bowl of rice in the refrigerator for 2 hours for the rice to get real cold again.

Soak shiitake mushrooms, wash, squeeze out water, dice.

Dice tofu, lightly shaken with a little seasoning powder and soy sauce. Fry until golden brown.

Put 1 tbsp of oil in a wok and wait for it to be hot. Add the shiitake mushrooms and stir until cooked. Add half of the ginger and fry until fragrant. Remove from wok.

Put the rice in the wok, season with the seasoning seeds, and gently stir until the rice is loose and oiled.

Turn on the stove to fry the rice, add 2 tsp of chili sauce to absorb the rice evenly. Stir gently until the rice grains crackle in the pan. When the rice is hot evenly (rice grains are clear, loose, and slightly yellow), add tofu and ginger, and stir well. Turn off the stove. Add coriander and basil.

** If you are not vegan, you can crack an egg.

Vietnamese Soy Dipping Sauce

If you love Vietnamese food, you've probably tried fish or soy dipping sauce before. It's a tasty condiment that's used in lots of Vietnamese dishes to add flavor and depth. But what exactly is the soy dipping sauce, and why is it so popular in the Vietnamese cuisine? Well, soy dipping sauce (also known as nuoc cham) is a traditional Vietnamese sauce made from soy sauce, rice vinegar, sugar, garlic, chilies, and lime juice. It's usually served with other dishes like spring rolls and grilled meats, and it's a big part of the Vietnamese food culture. The history of soy dipping sauce goes way back to ancient China, where soy sauce was first made. As it spread throughout Asia, each region put its own spin on the recipe. In Vietnam, nuoc cham became a really important part of the cuisine and is now considered a cultural icon.

And it's not just delicious - soy dipping sauce is also kind of good for you! Soy sauce has protein and amino acids, while garlic and chilies are known for their anti-inflammatory and immune-boosting properties. So it's a win-win situation. There are tons of ways to use soy dipping sauce in your cooking. You can use it as a marinade for grilled meats, put it on salads and more for vegan people or for every temple kitchen. If you're feeling adventurous, you could even make your own soy dipping sauce at home. It's super easy - just mix soy sauce, rice vinegar, sugar, garlic, chilies, and lime juice together and adjust the proportions until it tastes just right. Give it a try and see what tasty creations you can come up with! But today I would like to introduce a fastest way to make the soy dipping sauce, and it is ready every time you want to have one.

Ingredients:

1 cup sugar

1 cup soy sauce (your choice) 

2 cups water 

1 cup rice wine vinegar

1 tsp salt

Directions:

Combine all the ingredients in a saucepan and bring to a boil. Simmer for 5 minutes. Let cool and pour into a glass jar with a lid. Refrigerate.

To make a dipping sauce:

Just add chili, minced garlic, and lime juice. Adjust the taste to your liking.

Chicken and Spanish rice

Chicken and rice cooked to the taste of the Spanish is convenient when you don’t have time. This dish can be baked or used in an instant pot. The spices come as simple as those you already have available. You may not use one of a few flavors if you can’t find such as, saffron.

The ingredients:

1 chicken thigh, cut into 3 pieces

1 cup basmati rice, rinsed

The seasoning ingredients:

A few sprigs of saffron

1/4 tsp paprika

1 tsp salt

1/4 tsp black pepper

1 bay leaf

Others:

1/.2 cup white onions, chopped

2 garlic cloves, minced

1/4 cup diced green olive

1/2 cup red pepper, diced

1 /2 cup chicken broth

1/3 cup white wine

1/4 cup olive oil

1 fresh tomato, diced

Directions:

In a sauté pan, add some oil and pan-fry the chicken until golden brown. Remove.

Add little more oil and add onions and garlic. Stir and cook for 2 minutes or until fragrant.

Add rice and stir-fry the rice with onions and garlic. Add the seasoning. If using the white wine, add the white wine and cook for 5 more minutes.

Pour the rice into the instant pot or the rice cooker; place chicken on top, then diced tomatoes, red bell pepper, and bay leaf.

Pour the liquid to cover the rice. 

Close the lid and turn the instant pot to function with cooked rice. 

Wait for the natural release; remove the lid and add olives. Make a quick stir to combine the olives with the rice. Now the Spanish rice is ready to serve.

Tip:

You can use long-grain rice instead of basmati rice. Adjust the amount of the liquid.

If using the rice cooker, follow the instruction of your machine.

Salmon Baked in Cashew Cream

Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by blending raw cashews with water until smooth. It can be used to add creaminess to pasta and soups. For the recipe today pour the cashew cream sauce over the baked fish. It is a quick and healthy recipe that can be made every day.

 Ingredients:

6 oz. salmon filet, skin on

1/4 tsp salt and pepper

Cashew cream sauce

1/2 cup raw almond

1 cup water

1/2 tsp salt

1/4 tsp salt

1/3 cup mushrooms, sliced

1/3 cup chopped white onion

2 garlic cloves, minced

Fresh parsley, chopped

2 tbsp oil

Directions:

Place salmon onto the baking dish and sprinkle with salt and pepper.

In a Vitamix blender, add cashews and water and blend well.

In a sauté pan, add mushrooms and pan-fry the mushrooms until golden brown. Add oil, onions and garlic; continue to stir-fry garlic and onion until fragrant, about 2 minutes. Add the cashew cream and bring to a boil. 

 Adjust the seasoning with salt and pepper.

 The cream sauce is ready. 

Use 1/2 cup of the sauce and pour over the salmon.

Bake in a preheated oven set to 350° for 10 to 15 minutes. 

Sprinkle chopped parsley on top of the fish and serve.

Tip:

The leftover cream sauce can be used for pasta or baked chicken.

Sautéed Cucumbers with Eggs and Ground Turkey

Do you want to prepare an easy, delicious, and healthy meal? Then you should try this recipe of cucumbers with eggs and chicken. It only requires a few ingredients but is packed with protein, vitamins, and minerals. 

Ingredients:

4 oz. ground turkey

2 eggs

1 garlic clove, minced

1/2 cup sliced white onions

Total 2 cups combination of the following:

cucumbers, red. yellow and. green bell pepper, mushrooms

Sauce ingredients:

1/2 tbsp fish sauce

1 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp black pepper and sugar 

1/4 tsp salt

1/4 cup stock or water

Thickening:

1 tsp cornstarch mixed with 2 tbsp water

1/4 cup oil for cooking

 Directions:

- Wash and peel the cucumbers. Cut them into thin slices, Cut the bell pepper into thin strips and slice the mushrooms and place them in a large bowl and set aside.

-Heat some oil in a skillet over medium-high heat and cook the ground turkey for about 10 minutes, turning occasionally, until golden and cooked through.

- Whisk the eggs with a pinch of salt and pepper in a small bowl.

- Heat some oil in another skillet over medium-low heat and pour in the egg mixture. Cook for a few minutes, stirring gently, until scrambled.

- Cut the red pepper into thin strips and add them to the skillet with the turkey. Cook for another 5 minutes, stirring occasionally, until the pepper is soft and tender.

- To serve, divide the cucumber salad among four plates. Top each plate with some turkey and pepper mixture and some scrambled eggs. Enjoy your simple and nutritious dish!

Steamed Fish Fillet

Today, I am about to show you how to make a delicious Chinese-style fish dish with a sizzling oil sauce. It is adapted from a restaurant recipe that uses whole fish, but I have modified it to use fish fillets instead. This makes it easier to cook and serve for one or two people. You can use tilapia or cod for this recipe, as they are both mild and flaky. This dish is very healthy and low in calories, and you will love the sound of the hot oil sizzling over the fish when you serve it.

 The ingredients:

 1 or 2 tilapia or cod fillets

1 green onion, thinly sliced

1 clove garlic, minced

1 tsp shredded fresh ginger

 For the sauce:

  1 tbsp light soy sauce

  1 tsp sake

   1/4 tsp sugar and salt

   1/8 tsp black pepper

  1 tsp lime juice

For the sizzling oil:

  1 tbsp sesame oil

  1 tbsp peanut oil

The Directions:

- Preheat your countertop oven to 400 degrees F.

- Cut a large piece of parchment paper and place the fish fillet on it. Fold the edges of the paper to make a pocket that can seal the fish inside.

- In a small bowl, whisk together all the sauce ingredients and pour over the fish. Seal the pocket tightly and place it on a baking tray.

- Bake the fish for 12 minutes, then let it rest for 5 minutes.

- Transfer the fish to a serving plate and carefully open the pocket. Sprinkle the green onion on top of the fish.

- In a small skillet, heat the sesame oil and peanut oil over high heat until very hot but not smoking. Add the ginger and garlic and stir quickly, then pour over the fish. You should hear a sizzling sound as the oil hits the sauce.

- Enjoy the steamed fish fillet with rice or noodles, or as it is.

 

Potatoes, Ham, and Cheese Quesadillas

Do you get some leftovers in the fridge? No problem! Just whip up this easy and tasty dish with potatoes and eggs. It's a great way to use up what you have and start your day with a protein boost. This is my go-to breakfast when I'm in a hurry and want something delicious. If you are a quesadillas lover like myself, this is a super easy and yummy recipe for you.

The ingredients:

 - 1/2 cup mashed potato

- 1/4 cup each of peas and corn

- 1/4 cup diced white onions

- 1 beaten egg

- 1 ham, sliced

- 1/2 cup of cheese your choice

- 1/4 tsp salt

- 1/8 tsp black pepper

- Butter or oil for cooking

 The Directions:

 - Heat up a little oil in a small pan and cook the onions until they're soft and translucent.

- Add the peas and corn and cook for another few minutes, stirring occasionally.

- In a small bowl, mix together the mashed potatoes, ham, cheese, egg, salt, and pepper, and the onions mixture.

- Spoon some of the fillings onto one half of an 8-inch tortilla and fold it over.

- Butter the pan and fry the quesadilla on both sides until golden and crispy.

- Repeat with the remaining tortillas and filling.

 Note:

You can also use a griddle if you have one. That's it! Enjoy your delicious quesadillas with some salsa, sour cream or guacamole. You won't regret it!

 Tip:

Add some slices olives.

Add 1 tbsp tomato sauce. 

Add chopped parsley and chili flakes.

Instant Pot Thai Chicken Curry

Are you a fan of Thai food? I know I am! Thai cuisine is so flavorful and diverse, and one of the secrets behind it is the curry paste. Curry paste is like the soul of Thai dishes, and there are so many kinds to choose from. You can make your own curry paste from scratch, but let's be honest, who has the time for that? Luckily, you can find ready-made curry paste in most supermarkets, and they are pretty good too. Today, I'm going to show you how to make a spicy Thai chicken curry using store-bought curry paste and an instant pot. Trust me, it's super easy and delicious!

The ingredients:

- 1 pound of chicken breast, skinless and sliced

- 3 tablespoons of curry paste (red, yellow or green, whatever you like)

- 2 ounces of coconut cream powder

- 3 cups of coconut milk

- 3 medium potatoes, peeled and chopped into bite-sized pieces

- 2 kaffir lime leaves, thinly sliced

- For seasoning: 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, 1 teaspoon of salt (or to taste), and a pinch of black pepper

- For garnish: some chopped cilantro and green onion

The Directions:

- Turn on the sauté function on your instant pot and add some oil. Add the curry paste and stir-fry for about 3 minutes, until it smells amazing and the oil separates from the paste.

- Add the chicken, potatoes, kaffir lime leaves and coconut milk to the pot. Stir well to combine everything.

- Add the seasoning ingredients and close the lid. Set the pressure to cook mode on high for 15 minutes and let it do its magic. Make sure to follow the safety instructions of your instant pot.

- When it's done, release the pressure naturally and open the lid. Sprinkle some cilantro and green onion on top for some freshness and color.

- Enjoy your spicy Thai chicken curry with some rice or bread. Yum!

Tip:

If you have coconut cream, then use 1 cup for this recipe.

Boil Shrimp and Chicken Dumpling (Bánh bột lọc))

Clear rice cake or Bánh bột lọc is a traditional dish from the central region of Vietnam. It is a type of dumpling made from starch and filled with various ingredients. The original recipe uses tapioca starch, but I will show you how to make a healthier version with arrowroot powder. I will also show you two machines that can help you make the cake without kneading the dough or wrapping them in banana leaf, which is hard to find in the US. The machines are mini griddle and mini baby pop cake, which you can buy on Amazon. This easy version does not compromise the taste of the cake, but it makes your life easier. You can enjoy this delicious snack without any hassle. Now how to make Vietnamese rice cakes with meat and shrimp filling 

Ingredients:

- 1 cup arrowroot flour

- 2 tbsp tapioca starch

- 75 ml room temperature water

- 100 ml boiling water

- 1/8 tsp salt

- 2 oz. ground turkey or chicken

- 2 oz. raw small shrimp, peeled, deveined and chopped

- 1 garlic clove, minced

- 1 shallot, minced

- 1 tbsp fish sauce

- 1/4 tsp sugar

- 1 tsp chicken powder seasoning

- 1 tbsp tomato sauce

- 2 green onions, green part only, sliced

- 1/4 cup oil

- Pinch of salt and sugar

Directions:

1. In a large bowl, whisk together arrowroot flour, tapioca starch and room temperature water until well combined. Add boiling water and continue to whisk until smooth. Add salt and let the batter rest for 20 minutes.

2. To make scallion oil, combine oil, green onions, salt and sugar in a small bowl. Microwave for 30 seconds and set aside.

3. To make Vietnamese dipping sauce, combine equal parts of sugar and fish sauce in a small bowl. Add water and vinegar or lime juice and mix well. Add chopped garlic and chili for your taste.

4. To make filling, heat 1 tbsp oil in a skillet over medium-high heat. Add shallot and garlic and cook until fragrant, about 2 minutes. Add turkey and shrimp and stir-fry for 3 minutes. Add fish sauce, sugar, chicken powder seasoning and tomato sauce and cook until well combined and heated through. Remove from heat and transfer to a bowl.

5. Preheat a cake pop maker or a mini waffle maker with nonstick spray. When it is hot, ladle 2 tbsp of batter onto the machine and add 1 tsp of filling in the middle of the batter. Close the lid and cook for 1 minute or until the batter looks clear. Open the lid and use a spatula to fold the cake in half and remove from the machine. Repeat with the remaining batter and filling.

6. Brush each cake with scallion oil and serve hot or warm with dipping sauce. Enjoy!

The ratio of dipping sauce:

1 tbsp fish sauce

1 tbsp sugar

2 tbsp water

2 tbsp vinegar

You can adjust the ratio of the dipping sauce for your taste

Steam Rice Cake For Two

If you're looking for a delicious and easy Vietnamese dish to make at home, look no further than banh cuon. Banh cuon are thin rice crepes filled with minced pork, turkey and chicken and wood ear mushrooms, served with a tangy dipping sauce and fresh herbs. They are light, savory and satisfying, perfect for a cozy dinner for two.

 Ingredients:

1/2 cup rice flour

1/2 cup tapicoca

2 cups water

Filling;

8 oz minced turkey

2 dried wood ear mushrooms'

1clove garlic, minced

1/2 cup chopped white onions

Seasoning:

1 tbsp fish sauce

1/4 tsp salt

1 tsp sugar

1/8 tsp black pepper

1/2 tsp chicken powder

To assemble the steam rice rolls

2 green onion, green part only, chopped

1/4 cup storebought fried shalots

2 cups bean sprouts

4 slices Vietnamese ham

Some cucumber slices

Chopped basil and cilantro.

Directions:

To make batter:

In a medium mixing bowl combine two flours with water and mix well. Add 1 Tbsp of oil and set aside.

To make filling:

Soak the wood ear mushrooms in the water for 20 minutes. Drain and chopped.

In the sauté pan add oil. onions and garlic and stir-fried until fragrant.

Add the meat and cook until it looses it raw look, breaking it up with the spatula to make sure it stays fluffy.

Add mushrooms and the seasoning and stir-fried until all the liquid exuded by the meat dry out. Remove from the heat. 

To assemble the banh cuon

You will need to work quickly and carefully. Heat the pan over medium-high heat and lightly grease it with oil. Pour a thin layer of batter and swirl to cover the pan. Cover with the lid and steam for about a minute, until the crepe is cooked and translucent. Transfer the crepe to a plate and spoon some filling over one half. Fold the other half over and roll up from one end. Repeat with the remaining batter and filling.

 To serve, arrange the banh cuon on a platter with slices of ham and garnish with fried shallots, cilantro and mint. Serve with the dipping sauce and enjoy!

 The dipping sauce is made by mixing fish sauce, water, sugar, vinegar, lime juice and chili.

1 tbsp fish sauce

1 tbsp sugar

2 tbsp water

1 tbsp lime juice or vinegar

Some chopped garlics and chili

Thai Stuffed Omelet

Thai cuisine is a fusion of influences from China, India and Vietnam, creating a unique balance of sweet, sour and spicy flavors. Thai food has become widely popular around the world, especially for its street food culture. One of the dishes that you can easily make at home is a stuffed omelet, which can be enjoyed for breakfast or dinner. It uses simple ingredients that you probably already have in your kitchen. Here is how to make a Thai stuffed omelet.

Ingredients:

- 4 oz ground turkey, chicken or pork

- 1 clove garlic, minced

- 2 eggs, beaten

- 2 tbsp oil

The fillings:

- 1 tbsp diced onion

- 1 tbsp sliced green onion

- 1 tbsp chopped celery

- 1 tbsp grated carrot

- 5 cherry tomatoes, halved

- 2 button mushrooms, sliced

Sauce ingredients:

- 1 tsp fish sauce

- 2 tsp soy sauce

- 1/2 tsp salt

- 1 tsp sugar

- 1/4 cup tomato sauce

 Directions:

 1. Heat oil in a skillet over medium-high heat and fry the garlic until fragrant, about 2 minutes.

2. Add the ground meat and cook until browned, breaking it up with a spatula, about 10 minutes.

3. Add half of the sauce and all of the filling ingredients, except for the green onion. Stir well and cook until the vegetables are tender, about 15 minutes. Transfer the mixture to a plate and keep warm.

4. Wipe the skillet clean and heat some more oil over medium heat. Pour in the beaten eggs and swirl to coat the bottom of the pan. Cook until set, about 5 minutes.

5. Spoon the filling mixture over half of the egg pancake and sprinkle with green onion. Fold the other half over to cover the filling and drizzle with the remaining sauce. Cook for another minute and slide onto a serving plate.

6. Enjoy your Thai stuffed omelet with some steamed rice or bread.

Chicken Chopsuey

Chicken chop suey or stir-fried chicken with vegetables is a traditional Chinese dish that is commonly served at takeout restaurants. In this blog post, I will show you how to make this delicious and easy dish at home with simple ingredients. You can use chicken, beef or pork for the protein, and any leftover veggies that you have in your fridge.

Ingredients:

- 1 chicken breast, boneless and shredded

- 1/2 tbsp each of soy sauce, cooking wine, oil

- 1/4 tsp salt

- A pinch of black pepper

- 1 tsp cornstarch

- 2 cups of mixed vegetables, such as carrots, broccoli, cauliflower, bok choy and mushrooms

- 1/2 cup white onion, sliced

- 2 green onions, chopped

- 1 cup chicken broth

- 1 tsp each of oyster sauce, soy sauce, salt and sugar

- 1 tsp sesame oil

- 1 tbsp cornstarch mixed with 2 tbsp water

Directions:

1. In a small bowl, combine the chicken, soy sauce, cooking wine, salt, pepper, cornstarch and oil. Mix well and let it marinate for 15 minutes.

2. In a small bowl, combine the chicken broth, oyster sauce, soy sauce, salt, sugar and sesame oil. Mix well and set aside.

3. In a large pot of boiling water, blanch the vegetables for 1 minute and drain. If using mushrooms, skip this step and cook them with the chicken later.

4. In a large skillet or wok over high heat, heat some oil and stir-fry the chicken until cooked through and golden. Add the mushrooms if using and cook for another minute. Push the chicken and mushrooms to one side of the skillet and add the onion to the other side. Cook until soft and translucent.

5. Add the blanched vegetables and the sauce to the skillet and toss everything together until well coated and heated through.

6. Sprinkle the green onions on top and serve over cooked rice.

Enjoy your homemade chicken chopsuey!

Pate Chaud

Pâté chaud is a delicious pastry that has a savory filling inside. The name sounds French, but don't be fooled - this is a Vietnamese specialty that you won't find in France. The name comes from the French words for hot (chaud) and meat paste (pâté), which are two of the main ingredients of this pastry. You might think this pastry is hard to make, but it's actually very easy if you use ready-made puff pastry dough from the freezer aisle. I'll show you how to make this pastry with store-bought dough and impress your friends and family with your baking skills. I believe you can master this recipe and will become like a real baker from the Cordon Bleu.

 

Ingredients:

Fillings ingredients:

1 lb. of ground pork, turkey, or chicken

8 oz. Pâté (I use the one that is sold at Aldi’s)

1 cup red onions, finely diced

Seasonings:

Salt, black pepper, garlic powder, and onions powder

3 boxes of puff pastry dough

1 egg (separate the yolk from the white)

Directions:

Combine all the filling ingredients in a bowl with lid and season the filling ingredients with salt, pepper, garlic, and onion powder. Mix well and refrigerate for few hours or overnight. 

The puff pastry dough can be thawed in the refrigerator overnight.

You can cut the puff pastry dough into any shape that fits your talent. I use a biscuit cutter to cut the dough.

Portion the filling to fit the dough.

Place a portion of the filling in the center of the dough. Brush the dough with egg white to seal and cover the filling with another piece of dough. Lightly push down on the dough.

Preheat the oven to 400°.

Line the baking tray with parchment paper.

Place the pâté chaud onto the baking tray.

Brush the cake with egg yolk and bake in the preheated oven for 20 minutes or until it is golden brown.  

This un bake cake can be stored in the freezer. 

Tips: Sprinkle some flour on the countertop to prevent the dough from sticking. Also the square shape is better than the round shape because it uses all of the dough 

Vietnamese Turkey Ham (Chả lụa gà tây)

Vietnamese ham, also known as cha lua, is a popular dish in Vietnam that is made from pork and spices, then wrapped in banana leaves and steamed. It is often served as a snack or a side dish with rice or noodles. In this blog post, I will show you how to make Vietnamese ham with turkey instead of pork, for a healthier and leaner option. You can use either turkey breast or ground turkey for this recipe. This recipe makes four servings.

Ingredients:

- 1 pound of ground turkey

- 1/4 teaspoon of salt

- 1 tablespoon of baking powder

- 1 tablespoon of each: sugar, cornstarch, minced garlic, fish sauce, dried onion

- 1/3 cup of water

- 1 banana leaf (12x12 inches)

- 1 sheet of plastic wrap (12x12 inches)

- 1 sheet of aluminum foil (12x12 inches)

- Some cotton threads to tie the ham

Directions:

- In a small bowl, whisk together the salt, baking powder, sugar, cornstarch, garlic, fish sauce and onion. This is the seasoning for the meat.

- In a large bowl, add the ground turkey and the seasoning and mix well. Refrigerate the meat for an hour to let the flavors marinate.

- Transfer the meat to a food processor and process until smooth and sticky. You may need to do this in batches and freeze the meat for 20 minutes between each batch. This will help the ham become more tender and firmer.

- To wrap the ham, lay the banana leaf on a flat surface. If it is too small, you can overlap several pieces together. Place the plastic wrap on out side of the banana leaf and spread the meat paste evenly over it. Roll up the banana leaf and plastic wrap around the meat paste to form a cylinder. Wrap the cylinder tightly with aluminum foil and tie both ends and around the cylinder with cotton threads.

- Bring a pot of water to a boil and set up a steamer over it. Reduce the heat to medium and place the ham in the steamer. Steam for 40 minutes or until cooked through.

- Let the ham cool completely before unwrapping and slicing. Enjoy your Vietnamese ham with turkey!

Turkey Cheese burgers

 I love cheeseburger sliders! They are so delicious and easy to make at home. You don't have to settle for the ones you get at fast food places. You can make your own with fresh ingredients and enjoy them anytime. Here is a simple recipe that will make you crave for more.

Ingredients:

1/2 pound ground turkey

1/2 tsp salt

2 garlic cloves, minced

1/3 cup diced white onion

 4 slices cheddar cheese

1 cup Shreaded cheese (your choice)

6 Hawaiian sweet rolls

 1 tbsp melted butter

-1/2 tsp sesame seeds

Directions:

- Preheat oven to 350 degrees F.

- In a skillet over medium-high heat, heat some oil and cook onion and garlic until soft, about 2 minutes.

- Add turkey and salt and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes.

- Cut the rolls in half and brush the bottom of an 8x8 inch baking pan with some butter.

- Place the bottom halves of the rolls in the pan and cover them with cheese slices.

- Spoon the turkey mixture evenly over the cheese and sprinkle some shredded cheese on top if you like.

- Place the top halves of the rolls over the filling and brush them with more butter.

- Sprinkle sesame seeds on top and bake for 15 minutes or until golden and bubbly.

- Cut into individual sliders and enjoy! 

Vietnamese Turkey Shau Mai

 

One of my favorite meatballs to enjoy with banh mi or rice is shau mai. They are juicy, flavorful and easy to make with turkey for a healthier option. Here is how you can prepare them at home with simple ingredients.

Ingredients:

- 2/3 lb ground turkey

- 1/3 pound shelled shrimp, diced

- 1 egg white

- 2 Tbsp fish sauce 

- 2 tbsp water 

- 1/4 tsp each sugar, sesame oil and oil

- 1/4 tsp black pepper

- 1 Tbsp cornstarch

-    2 garlic cloves, minced

- 2 green onions, chopped

- 1 tomato, diced (about 1/2 cup)

1/2 cup water or turkey broth

- 1 tbsp each fish sauce, ketchup

- 1 tsp sugar 

- 2 tsp cornstarch

Directions:

- In a large bowl, combine turkey and shrimp with the egg white, fish sauce, water, sugar, sesame oil, oil, black pepper and cornstarch. Mix well until sticky.

- Add the garlic and green onion and mix well again.

- Shape the mixture into about 6 to 8 meatballs and place them on a steaming plate.

- Bring a steamer to boil and steam the meatballs for 10 minutes.

- In a small saucepan, combine tomato, fish sauce, ketchup, sugar and cornstarch.  Add the meatballs in the sauce and cook for 5 minutes . Bring to a boil and cook until slightly thickened

- Transfer the meatballs to a serving plate.  Enjoy!

Ham and Cheese Quesadilla

 If you love ham and cheese, you will enjoy this simple and delicious quesadilla recipe. Quesadillas are a great way to use up leftover ham or cheese, and they are perfect for breakfast or a quick snack. You can make them in minutes with just a few ingredients and customize them to your liking. Here is how to make a ham and cheese quesadilla for one or two servings.

Ingredients:

- 2 tortillas (flour or corn)

- 1/4 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

- 2 slices of ham, cut in to strips

- Butter or cooking spray

- Optional: salsa, sour cream, guacamole, cilantro, etc.

Directions:

1. Heat a large skillet over medium-high heat and lightly grease it with butter or cooking spray.

2. Place one tortilla on the skillet and sprinkle half of the cheese evenly over it.

3. Layer the ham slices on top of the cheese, and then sprinkle the remaining cheese over the ham.

4. Place the other tortilla on top and press down lightly to seal the edges.

5. Cook for about 3 minutes per side, or until golden and crispy, flipping carefully with a spatula.

6. Cut into wedges and serve with your favorite toppings, if desired.

Enjoy your ham and cheese quesadilla!

Hack to peel Garlic

 If you love cooking with garlic, you know how tedious and time-consuming it can be to peel the cloves. You might be tempted to buy the pre-peeled garlic at the supermarket, but that can be more expensive and less fresh than buying whole bulbs. Plus, you never know how long the peeled garlic has been sitting on the shelf or what chemicals have been used to preserve it.

Garlic is a delicious and healthy ingredient that can enhance the flavor of many dishes. But peeling garlic can be a tedious and messy task, especially if you need a lot of cloves. At the market, the peeled garlic is more expensive than the one that is not peeled. However, just use this one trick and you can remove the skin of garlic in no time, and you can make as many as you want. The peeled garlic can be kept very well in the refrigerator. It is one way to save your money and time.  That's why I want to share with you one hack to peel the dried garlic that I like to use in my kitchen. It's fast, easy, and fun, and it will save you money and hassle. All you need is a glass jar with a lid and some dried garlic cloves.

Here's how it works:

- Break apart the garlic bulb and separate the cloves. You don't need to remove the papery skin at this point.

- Put the cloves of garlic in a bowl and fill them up with hot water.

- Let it sit for 15 minutes or until the water cools off. Now you can easily peel off their skins with your fingers or a knife.

That's it! You have perfectly peeled garlic cloves that are ready to use or store. You can keep them in an airtight container in the refrigerator for up to a week or freeze them for longer. Enjoy your garlic without the hassle!

This hack works best with dried garlic, as fresh garlic tends to be moister and stickier. If you only have fresh garlic, you can dry it out by leaving it in a cool, dark place for a few days or by microwaving it for a few seconds.

I hope you enjoyed this tip and found it useful. Let me know in the comments if you have any questions or suggestions. Happy cooking!

Korean Crispy Chicken

 Hello, foodies! Today I'm going to share with you one of my favorite recipes: how to make Korean crispy chicken. This dish is so delicious and easy to make, you'll be hooked in no time. Korean crispy chicken, or dakgangjeong, is a popular street food that consists of bite-sized pieces of chicken coated in a sweet and spicy sauce. The secret to making it extra crispy is to double-fry the chicken, which creates a crunchy crust that locks in the juicy flavor. Here's what you'll need to make this mouthwatering dish:

Ingredients:

- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces

- 1/4 cup of cornstarch

- 1/4 teaspoon of salt

- 1/4 teaspoon of black pepper

- Oil for frying

Sauce

- 1/4 cup of soy sauce

- 1/4 cup of honey

- 2 tablespoons of brown sugar

- 2 tablespoons of rice vinegar

- 2 tablespoons of gochujang (Korean red pepper paste)

- 2 teaspoons of minced garlic

- 1 teaspoon of grated ginger

- 1 tablespoon of sesame seeds

- 2 green onions, sliced

Directions:

To make the sauce, combine the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, and ginger in a small saucepan over medium-high heat. Bring it to a boil, then lower the heat and simmer until slightly thickened, about 10 minutes. Stir in the sesame seeds and set aside.

To make the chicken, toss the chicken pieces with cornstarch, salt, and pepper in a large ziplock bag. Shake off any excess cornstarch and transfer to a plate. Heat about 2 inches of oil in a large skillet over high heat. When the oil is hot, carefully add the chicken pieces in batches and fry for about 8 minutes, turning occasionally, until golden and crisp. Drain on paper towels and repeat with the remaining chicken.

To finish the dish, heat the sauce over low heat until warm. Add the fried chicken and toss to coat well. Sprinkle with green onions and serve hot or cold. Enjoy your Korean crispy chicken with some rice and kimchi for a complete meal. You'll love the contrast of the sweet and spicy sauce and the crunchy chicken. It's a perfect dish for any occasion. Try it today and let me know what you think!

Tonkatsu Chicken for Two

 Tonkatsu chicken is a delicious dish that originated in Japan and consists of breaded and deep-fried chicken cutlets. It is usually served with a tangy sauce, rice, and shredded cabbage. In this blog post, I will show you how to make tonkatsu chicken at home with simple ingredients and steps.

The ingredients:

2 Chicken breast, skinless

Seasoning:

1/2 tsp salt

1/8 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

Breading mix:

1/2 cup All-purpose flour

1/2 cup Pan ko (Japanese breadcrumb)

1 battened egg

Others:

Enough oil to fry the chicken.

Cabbage to serve on the size.

Cooked rice

Directions:

The first thing you need to do is prepare the chicken. You will need four boneless, skinless chicken breasts, salt, pepper, and garlic powder. Cut each chicken breast in half horizontally to make thin cutlets. Season both sides of the chicken with salt, pepper, and garlic powder.

Next, you need to coat the chicken with flour, egg, and breadcrumbs. You will need a shallow dish with some all-purpose flour, a bowl with two beaten eggs, and another shallow dish with some panko breadcrumbs. Panko breadcrumbs are Japanese-style breadcrumbs that are coarser and crispier than regular breadcrumbs. You can find them in most supermarkets or Asian grocery stores.

Dredge each chicken cutlet in the flour, shaking off any excess. Then dip it in the egg, letting any excess drip off. Finally, press it into the panko breadcrumbs, making sure to coat both sides well. Repeat with the rest of the chicken cutlets.

Now you are ready to fry the chicken. You will need a large skillet with enough oil to cover the bottom of the pan. Heat the oil over medium-high heat until it reaches 180°C (356°F). You can use a thermometer to check the temperature or drop a small piece of bread into the oil. If it sizzles and browns quickly, the oil is ready.

Carefully lower two or three chicken cutlets into the hot oil and fry for about four minutes per side or until golden and cooked through. Do not overcrowd the pan or the oil temperature will drop and the chicken will be greasy. Transfer the cooked chicken to a paper towel-lined plate to drain. Repeat with the remaining chicken cutlets.

To serve, cut the chicken into slices and arrange them on a platter. Drizzle some tonkatsu sauce over the chicken or serve it on the side for dipping. Tonkatsu sauce is a thick and sweet sauce made from ketchup, Worcestershire sauce, soy sauce, sugar, and vinegar. You can buy it ready-made or make your own by mixing these ingredients together.

Serve the tonkatsu chicken with steamed rice and shredded cabbage for a complete meal. Enjoy!

Tofu Tonkatsu for Two

 Vegan tofu tonkatsu is a delicious plant-based alternative to the traditional Japanese pork cutlet. It has a crispy crust and a juicy interior that will satisfy your cravings. You can use store-bought tonkatsu sauce or make your own with simple ingredients. Tonkatsu is a popular dish in Japan that consists of breaded and deep-fried pork loin or chicken. The name comes from the words Ton (豚), meaning "pork", and Katsu (カツ), short for Katsuretsu (カツレツ), which means "cutlet". Tonkatsu is usually served with shredded cabbage and a thick, sweet and tangy sauce.

For this recipe I like to make vegan tofu tonkatsu. To make your own tonkatsu sauce, you will need ketchup, soy sauce, Worcestershire sauce, sugar, vinegar and mustard. You simply whisk all the ingredients together in a small bowl and adjust the taste to your liking. You can also add some grated ginger for a fruity or spicy twist. Vegan tofu tonkatsu is a great way to enjoy a classic Japanese dish without any animal products. It is easy to make and very satisfying. You can serve it with rice, miso soup and pickles for a complete meal. Enjoy!

Ingredients:

- 12 oz firm tofu

- Oil for frying

- Flour mixture: 

1/3 cup soy milk or milk,

 1/3 cup all-purpose flour, 

1/3 cup Japanese panko, 

1/2 tsp salt

-Dipping Sauce: 

1/3 cup combination of ketchup

1 tsp, chili sauce 

 1 clove garlic minced,

 2 tbsp soy sauce, 

1/2 tsp Worcestershire sauce

For serving:

- Shredded napa cabbage

- Spring onion, finely sliced to garnish

- Fresh limes

-cooked rice

Directions:

1. Cut the tofu into 4 slices, then cut them into long strips, about 2 inches thick.

2. Dip the tofu strips into the flour mixture, then roll them in the panko breadcrumbs and place them on a plate.

3. In a small bowl, whisk together the sauce ingredients and set aside.

4. Cook the rice according to package directions and fluff with a fork.

5. Shred the napa cabbage and arrange it on a large platter.

6. Heat some oil in a large skillet over medium-high heat and fry the breaded tofu strips for about 5 minutes on each side, until golden and crisp.

7. Transfer the tofu to a paper towel-lined plate to drain excess oil.

8. Drizzle some of the sauce over the tofu and sprinkle with spring onion and serve some sauce on the side

9. Serve with rice