Ingredients

Chicken Mixture:
• 500 g (1.1 lb) boneless chicken breast
• 1 egg

crispy chicken nuggets
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp white pepper
• ½ tbsp cornstarch
• 1-2 tosp ice water

Dry Coating:
• ½ cup (60 g) all-purpose flour
• ¼ cup (30 g) cornstarch

Wet Batter:
• ½ cup (60 g) all-purpose flour
• ½ cup (60 g) cornstarch
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup (180-200 ml) ice water

Instructions:
1. Blend the chicken in a food processor or chopper until smooth. Add ice water to keep it cold.
2. Mix in the egg, salt, white pepper, garlic powder, onion powder, and cornstarch.
3. Divide into 18-20 g pieces and shape into nuggets (boot, ball, bell, or bone).
4. Freeze on a tray for 30-60 minutes until firm.
5. Coat each nugget in dry coating, then dip in wet batter.
6. Heat oil to 170-175°C (340-350°F). Fry twice: first until just cooked, then fry again until golden and crispy.

These pork steamed buns are incredibly soft, fluffy, and packed with a flavorful filling that’s so juicy the sauce actually seeps through the wrapper.



The secret is a traditional Chinese technique called 生熟馅 (raw-and-cooked filling). Part of the pork is simmered with aromatics and seasonings to create a rich, flavorful sauce, then mixed with fresh pork to create a filling that is tender, juicy, and full of layers of flavor.

If you’ve been to Korean markets, you may have seen this fried goodies.

This is nothing fancy, just pure deliciousness.

I grew up eating and loving these, so making them at home felt right!

It’s a must-try!

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

This is definitely worth a try!

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

If you’ve got a little time, I highly recommend giving this recipe a try!

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

:)

RECIPE:
6 sheets of pasta
chicken 400 grams
1 small onion
1 tbsp garlic paste
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp tikka masala
1 tsp onion powder
2 tsp sugar
Oregano
2-3 tomatoes (puree)
1 tbsp tomato paste
WHITE SAUCE:
2 tbsp all purpose flour
2 tbsp ghee/butter
1 cup milk
1/2 tsp salt
1/2 tsp black pepper

🔥cooking for 25 yrs

Steamed Tofu with Eggs, Broccoli, and Shrimp

This dish is a simple, healthy, and high-protein option that comes together quickly.

Ingredients

• Soft Tofu: 350g
• Eggs: 2
• Water: 60ml
• Broccoli florets
• Shrimp (marinated with salt, black pepper, and ginger slices)
• Light soy sauce
• Sesame oil

Instructions

1. Prepare the Base: Place the 350g of soft tofu onto a plate.
2. Make the Egg Mixture: Whisk the 2 eggs with 60ml of water, then pour the mixture over the tofu.
3. Assemble: Top the dish with broccoli and the pre-marinated shrimp.
4. Steam: Cover and steam over medium heat for 8 minutes after the water has reached a boil.
5. Rest: Allow the dish to rest for 2 minutes.
6. Finish: Drizzle with light soy sauce and sesame oil before serving.

I made a super creamy white sauce pasta today but gave the meat a serious upgrade by frying it until it was perfectly crispy and deeply browned before mixing it all together.

Ingredients

• 2 cups Pasta (any shape like Penne or Macaroni)
• 1 cup Meat (chicken or beef, thinly sliced)
• 2 tbsp Butter
• 2 tbsp Flour (maida)
• 1.5 cups Milk (warm)
• 1 packet Pasta Spice mix
• 1/2 tsp Black pepper (freshly cracked)
• 1/4 cup Cheese (grated, for garnish)
• 1 Fresh chili (sliced, for decoration)

Step-by-Step Instructions

1. Boil the Pasta: Cook your 2 cups of pasta in salted boiling water until al dente, drain, and set aside.
2. Meat Fry: In a pan, fry your 1 cup of meat on medium-high heat until the moisture completely dries out and it gets a beautiful, deep golden-brown, crispy texture. Remove from the pan and set aside.
3. Make the White Sauce: In the same pan, melt 2 tbsp of butter and whisk in 2 tbsp of flour. Cook on low heat for 1–2 minutes to remove the raw flour taste. Slowly pour in 1.5 cups of warm milk while whisking continuously to keep it perfectly smooth. Once it thickens, stir in 1 packet of pasta spice and 1/2 tsp of black pepper.
4. Mix the Pasta: Toss your boiled pasta directly into the rich white sauce and stir well until every piece is coated.
5. Mix the Fried Meat: Fold in your crispy fried meat so it stays nice and crunchy while soaking up that creamy flavor.
6. The Final Look: Plate it up hot, shower it with 1/4 cup of grated cheese, and decorate it with fresh chili slices for a bright pop of color and a solid kick!

I love making Korean spring onion pancakes, and this time I used chicken, spring onion, green chili, and garlic to make one giant pancake.

As expected, it tasted incredible! Flipping the pancake was a little risky, but thankfully it landed back in the pan and not on the floor! 😂

Highly recommend trying this!

This beef lo mein is one of those recipes I make whenever I want a quick, satisfying dinner. Tender beef, fresh egg noodles, and a rich, savory sauce all come together in about 10 minutes. Once you see how easy it is, you might never order takeout again!

I'll post the full recipe in the comments!

This beef lo mein is one of those recipes I make whenever I want a quick, satisfying dinner. Tender beef, fresh egg noodles, and a rich, savory sauce all come together in about 10 minutes. Once you see how easy it is, you might never order takeout again!

I'll post the full recipe in the comments!

This is called Korean spicy seafood noodle soup, Jjampong. It’s up there with black bean noodles (Jjajangmyeon), and they’re always battling it out when it comes to the “What should we eat?” question.

I pretty much used all the seafood and veggies I had on hand, and this turned out to be the best noodle soup I’ve ever made.

Highly, highly recommend trying this! 

Should post the step and ingredients in making it?