Easiest side dish ever! All you need is a pan, olive oil, mushroom, salt and pepper.
With 3 skinless and boneless chicken thighs, marinate with 2 bar of sauce for 30mins, then pan-fried until brown.
I like that the sauce is individually frozen, just pop out the sauce whenever I need and it taste amazing. I would marinate the chicken longer than the 30mins or even overnight to get the full flavor into the chicken.
You will need: 1/2 cup Soy Sauce, 1/2 cup Sake, 2 tbsp Mirin, 3 tbsp Brown Sugar, 1 tbsp Honey, 2 clove of Garlic.
Add all the ingredients in a pot and heat until all the sugar melted.
Let it cool. Transfer to a container and store in refrigerator. I left the garlic in the sauce to further infuse the flavor.
I kept the carrot pulps from juicing to make this carrot cake. The recipe is from Joy Of Baking.
You will need 4 hard boiled eggs, mayonnaise, mustard, salt, pepper,cayenne pepper, butterhead lettuce & Ciabatte bread.
Using a fork, break up the hard boiled eggs into small pieces. I removed 2 egg yorks to reduce cholesterol intake. Then add in mayonnaise, mustard, salt, pepper and cayenne pepper. Mix well. All measurements is to taste.
I am following the recipe from The Domestic Man.
1 1/2 cups tapioca starch
1/4 cup cream
1/4 cup water
(I used 1/2 cup milk instead of cream and water combo)
1 tbsp butter
1/2 tsp salt
1 egg, beaten
1/2 cup grated hard cheese: parmesan, shard cheddar, etc.
(I used Parmesan and Mozeralla cheese).
– Preheat oven to 200 degrees C.
– Heat the milk, butter and salt in the pot until the butter melted.
– Put the tapioca starch in a large bowl, pour in the warm milk mixture and mix well. My mixture becomes very sticky.
– Add in the cheese and mix well.
I can’t roll it into balls, as my mixture is still very liquidly.
Yield: 19 small buns
Once you start, you can’t stop! So cheesy and chewy!
Best eaten when its warm. It became tough the next day.
What would you do with durian that’s not ripe and still crunchy? I love my durian creamy and buttery so when I got one that’s not… *Dump*! But my hubby had a brilliant idea of blending the durian flesh with some coconut milk and sugar to make durian purée. The purée tasted great and it would be awesome fillings for some cream puff! After some research and YouTube videos, it seems simple to create…. So here it goes.
Ingredients needed: 1/2 cup (113.4g) butter, 1 cup water, 1/4 teaspoon salt, 1 tablespoon sugar, 1 cup all-purpose flour, 4 eggs.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.
Transfer the dough to a large mixing bowl and allow it to cool down a little. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Transfer to wire rack to cool completely. Centers should be dry.
Tip: Do not open the oven door until the puff is done, if not the puff will not be call a puff ….. as it will deflate and look depress.
When the shells are cool, either split and fill them with custard/fillings, or use a pastry bag to pipe the custard/fillings into the shells.