- Mapo Tofu (麻婆豆腐) -
🌶️🇨🇳 This spicy Sichuan dish is such a popular dish outside China and rightly so. It's so delicious and easy to prepare with minimal ingredients and maximum flavor!
Cooked by one of our other chef's at the café, this is one of the best dishes he's made so far. I'm even craving for it now as I finish writing this post. Man it was so delicious! Spicy, savory, meaty, so perfect with simple white rice.
As like many other Chinese dishes, this one is best served and enjoyed with rice. Such a satisfying meal indeed!
I'm stealing this recipe and will definitely want to make it in the future. When that happens, I'll share the recipe 😄
Can't wait to have this meal again. I'll be asking him to make this soon, perhaps this Saturday at work for lunch :D
#food #foodie
Celebrated my birthday last week with the wife at Ole-Ole Bali. I've heard really good reviews of this place and been wanting to try their food.
They have birthday treat deal of their Nasi Campur for free when you go on your birthday.
So that's what I had and the dishes were spectacular. Absolutely no complaints and everything tasted so expertly done. From the rice, to the rendang and satay, to their seafood and sambal, every dish was amazing!
We also got their lamb chops and a dessert which were both brilliant as well.
Highly recommend this place!
Also got to hang out with my wife. Thank you for being in my life and always thinking about doing nice things for me. You make my life better, easier, and everything in between.
Grateful for life, family, friends, and food to share.
#food #foodie
Extremely deep and rich, with the right balance of sweet and savory with acidity. I added Parmigiano Reggiano rinds into the sauce while making it and it really gave it an added umami flavor that blended well with the sauce.
The elbow shaped pasta is my go-to choice when it comes to pasta with bolognese sauce as it soaks up the sauce better and it gets trapped in the canals of the elbow pasta which makes every spoonful that much more delicious!
What You'll Need:
Beef 1kg
Soy sauce 40g
Salt 1 tsp
Carrots 200g
Celery 200g
Onions 400g
Garlic 1 tbsp
Tomato paste 1 tbsp
Tomato sauce 500g
Evaporated milk 130g
Water 1 liter
1 Beef stock cube
Full video on YouTube, Instagram and TikTok : @cheflifedw
STAFF MEAL #54: TERIYAKI PATIN
A fun fusion experiment which turned out fairly good. Not as great as I would like it to be as I didn't have an open charcoal grill to cook this but it was tasty and delicious as this Catfish that's farmed at a hydro electric dam is absolutely amazing!
The flesh is naturally so sweet and clean tasting for a catfish which can be known to have a muddy taste. But this one was totally the opposite. Super fresh, crisp and clean tasting.
The teriyaki sauce added the perfect sweetness and made the fish really sing. We had this for our staff meal with rice and it was a delicious and tasty lunch that gave us the energy to work through the day.
Special thanks to borneoproduce.com for this delicious, fresh, and clean tasting Silverskin Catfish (Patin).
#food #foodie
STAFF MEAL #58: CHICKEN KATSU CURRY RICE (カツカレー)
Japanese curry is something my Mum cooks for me and my family when we were growing up and I love eating and look forward to have it whenever she would make it.
I make this from time to time but this is my first time making Japanese curry paired with Chicken Katsu!
The chicken was amazing however, my dumbass-ness forgot the most important ingredient which was salt. So my chicken katsu was pretty tasteless but I definitely nailed the texture and execution of technique to have a super crispy exterior and juicy interior on the chicken.
Oh well, all these cooking of staff meals of different cuisines is making me able to learn more techniques at breakneck speed as well as the mistakes and shortcomings make me able to be more sharp in cooking a particular cuisine.
Anyway, don't forget to put the salt, and the recipe will turn out amazing!
What You'll Need:
For the KATSU 🍗
Chicken breast butterflied
Salt
Eggs
Panko breadcrumbs
For the CURRY 🍛
Onion 300g
Carrots 350g
Potato 350g
Curry mix cube 115g
Salt to taste
#food #foodie
🥢🥜🌶️🐐 STAFF MEAL #55:
MUTTON WITH CHILI PEANUT PULLED NOODLES
(羊肉拉面)
Made this 'la mien' dish using dried 'la mien' and tossed it with a peanut sauce made with soy sauce, oyster sauce, sesame oil, peanut butter (creamy), and our signature chili oil.
Salty, savory, creamy, and packed with umami exploding flavors. Topped with sesame seeds and freshly sliced spring onions for color, this was a real treat for our staff meal today.
My second time making this particular noodle dish but this time I added the mince mutton and the mushrooms which made it all the more delicious! It was the perfect accompanying items to make this dish even better than it already is.
My next round making this dish, I'll be adding in a poached egg with a runny yolk which I think will complete this dish perfectly!a
What You'll Need:
La Mien - 245g
Soy sauce 45g
Oyster sauce 15g
Peanut butter (creamy) 80g
Sesame oil 15g
Garlic Oil/Onion Oil 15g
Chili Oil 25g
Cooking water 50g
Makes 5-6 portions
Mutton 400g
Garlic 2 tsp
Cumin seed 1 tsp
Lamb sauce 75ml
Chili Oil 2 ladles
MSG 1 pinch
Shimeji 1 pack
#food #foodie
Possible the most famous Thai dish asides from Tom Yum, this is a super simple dish to prepare and a recipe you'll want to have in your cooking arsenal.
We had this for one of our staff meals at the cafe and it was super delicious! Spicy, savory and packed full of umami mince meat that paired so well with rice.
It's also topped with a shallow fried fried egg which gives you a crispy edge and a creamy yolk in the center. Probably my favorite way to have eggs but a little messy cooking at home since it needs the pan and oil to be at a very high temperature to get it just right.
Amazing lunch that was so aromatic and flavorful! Absolutely satisfying!
What You'll Need:
Mince Chicken/Pork 900g
Basil 50g
Oyster sauce 3 tbsp
Soy sauce 2 tbsp
Fish sauce 2 tbsp
Dark soy sauce 1 1/2 tbsp
Water 6 tbsp
Sugar 1 1/2 tbsp
#food #foodie
This is a dish that I grew up eating. My Mum makes this dish with pork belly which is super delicious but since I work at a halal eatery, I made this childhood dish of mine with chicken instead.
It turned out super delicious as well and tasted so wonderful with rice. I also replaced the 'ikan masin' (salted fish) with anchovies which tasted just as good.
Cook everything with the mixture of sauces that I've listed down below in the ingredients list and then cook some hardboiled eggs and add them in to cook together with the chicken and the sauce.
I also cooked another dish of baked beans with potatoes that I simply cut into dices and sauteed with oil and the baked beans. Season to taste with salt and black pepper and the dish is done!
We had our staff meal with these 2 dishes and some white rice for lunch.
What You'll Need:
Chicken 1.4kg
Ginger 100g
Anchovies/Ikan Masin 40g
Hard Boiled Eggs 8 eggs
Soy sauce 50g
Oyster sauce 80g
Dark soy sauce 50g
Salt 1 tsp
#food #foodie
STAFF MEAL #50: MUSHROOMS WITH MIX VEGETABLES
A simple stir fry that's quick to put together and a comfort dish in Chinese Malaysian households.
You can basically use any of your favorite vegetables or leftover vegetables and cook them all together.
For this one we had excess of shimeji mushrooms that we needed to use so I decided to use it and cook it along with some of my favorite vegetables like broccoli, leeks, carrots, and bell peppers.
You could also add in cauliflower, baby corn, onions, or even beetroot. These hardy vegetables are perfect in a stir fry and all the flavor combinations makes for an amazing stir fry dish.
What You'll Need:
Shimeji - 150g
Broccoli - 1 head
Leeks - 3 stalks
Carrots - 1 pc
Bell Peppers - 1 pc
Mince garlic - 2 tbsp
Corn flour - 2 tbsp
Salt - 1 tsp
Chicken powder - 1 tbsp
#food #foodie #recipe
CHICKEN FAJITA QUESADILLA
Simple, quick to prep, and most of all delicious! ~~
All you need to do is season the chicken breast or tenders with a simple tex mex marinade and then saute it in a pan with oil for about 3-4 minutes. Cook them with the bell peppers and onions and the filling for the quesadillas is done.
Sandwich the filling with 2 tortilla wraps and then spread some of your favorite melty cheese and toast it on a pan or in a panini press for about 2 minutes then the dish is done!
What You'll Need:
Chicken breast - 550g
Bell Peppers - 100g
Onions - 100g
Tortilla wraps - 4 pcs
Gouda cheese
Marinade Mix:
Garlic powder 2 tsp
Cumin powder 2 tsp
Cayenne 1 tsp
Paprika 2 tsp
Dried Oregano 2 tsp
Salt 1 tsp
Black pepper 1 tsp
#food #foodie
- 羊肉拉面 (Lamb Noodle Soup) -
This Chinese Lamb La Mien, also known as "Lamb Noodle Soup," was such a delicious meal!
Pull apart tender lamb shoulder pieces with some fatty bits and hand-pulled noodles all in an extremely flavorful hot broth was just absolutely amazing!
We don't always have lamb/mutton for our staff meals because of it being a pricier protein but when we do, we make it extra special.
The broth was so flavorful which you just kept going spoonful after spoonful until the bowl didn't even have a drop of soup left. It was truly an amazing dish. The lamb was so tender and soft, and paired so perfectly with the springy noodles and rich and flavorful broth.
One of my favorite staff meals we have had and will definitely want to have it again soon!
#food #foodie
A dish that takes 2 different recipes to make it a full dish. I made pan-seared chicken breast with shell pasta with pesto.
A very delicious meal that I made for staff meal and the most juicy chicken breast you'll ever eat in your live.
For the pesto it was a simple pesto dish without breaking the bank on luxury pine nuts. I replaced the pine nuts with almonds instead. It turned out really nice and paired perfectly with the pasta.
The chicken was so flavorful and moist. Chicken breast can be so delicious when it's cooked perfectly like this.
What You'll Need:
Pesto:
- 80g fresh basil leaves
- 60g almonds (toasted)
- 60g grated Parmigiano Reggiano
- 30g garlic
- 120ml extra-virgin olive oil
- Salt and pepper to taste
Coriander Chicken:
- Chicken breast 4pcs (250-290g per pc)
- Coriander 30g
- Kewpie Mayo 50g
- Olive oil 10g
- Salt 1 tsp
Served 6-7 portions
What You'll Need:
Chicken breast 4pcs (250-290g per pc)
Fresh Coriander 30g
Coriander powder 1 tsp
Kewpie Mayo 50g
Olive oil 10g
Salt 1 tsp
Cook in a non stick pan skin side down on medium low heat for 10 minutes then flip and cook on the other side for another 10 minutes. If the skin isn't browned, turn it up to high heat and cook skin side for an additional 1 minute.
#food #foodie
Two different ways to cook tofu which I made for one our staff meals. Super quick and easy to make especially when you the right tools in the kitchen that's available.
These are 2 Chinese dishes - 'Pepper Fried Tofu' and 'Leek & Tofu' which is a stir fried dish of simply leeks and tofu.
- Pepper Fried Tofu -
Crispy on the outside and soft on the inside, deep-frying cubes of tofu until they're crispy on the outside, and then tossing them with a mixture of salt, black pepper, and white pepper.
Super delicious Chinese dish that's quick and easy to make.
Alternatively you can use the oven or an air fryer to make this.
What You'll Need:
Firm Tofu 6 blocks
Salt 1 tsp
White pepper 1 tsp
Garlic powder 1 tsp
Oil 2 tbsp
Corn flour 3 tbps
Sautéing:
Red chilies 2 pcs
Spring onions 2 stalks
Salt 1 tsp
White pepper 1 tsp
Black pepper 1 tsp
Sichuan pepper (optional) 1 tsp
- Leek & Tofu -
An easy recipe and a quick meal to put together. This is a dish my Mum cooks and one that I grew up eating. Fresh, packed full of flavor and absolutely delicious!
What You'll Need:
Leeks 400g
Tofu 150g
Garlic 1 tbsp
Oyster sauce 15g
Chicken powder 1-2 tsp
Mince chicken/pork 100g (optional)
#food #foodie
STAFF MEAL #41: SUP BUNJUT AYAM
This soup is one of my favorite Malay soup has got to be 'Sup Bunjut'. It's packed with lots of spices and so well balanced that it's both hearty and refreshingly light at the same time.
This soup is normally paired with beef, oxtail, or mutton but I made this with chicken and it was still really good. It didn't have that depth you're looking for but it did have the flavor profile of the dish and it tasted really good.
Try this recipe out and let me know how it goes for you and whether you love this dish as much as I do.
What You'll Need:
Chicken 2kg
Red onion 200g
Ginger 20g
Garlic 1 bulb
Potato 400g
Coriander seed 2 tsp
Fennel seed 2 tsp
Black pepper 10 peppercorns
Cinnamon 2 sticks
Cardamom 4-5 pcs
Star Anise 2 pcs
Cloves 6 pcs
Daun Sup (Celery leaves/Parsley)
Chicken Powder 50g
#food #foodie
RAGÙ BIANCO alla BOLOGNESE
This is a dish that I cooked for one our staff meals about a month ago. I love cooking Italian food and of course eating them as well. Pasta is one thing we eat pretty often, around once a week or once in 2 weeks.
This "Ragù bianco alla bolognese" is a culinary creation that combines the rich and savory flavors of a traditional Bolognese sauce with a unique twist by incorporating a white sauce.
I also topped it with some cured egg yolks since I made some awhile back and kept them in the freezer for whenever we need some extra boost of flavor.
It's a hearty sauce and one that's really satisfying as all things that are creamy. Give this recipe a go and let me know how you like it.
What You'll Need:
Mince Beef 1.2kg
Butter 100g
Flour 100g
Milk 500ml
Beef stock cube 1 pc
Thyme/Rosemary 10g
Worcestershire sauce 2 tbsp
Pasta water 150ml
Dry Linguine (your option of pasta) 500g
Serves 7-8 portions
#food #foodie
SCALLION GINGER PATIN (薑蔥魚片)
This dish is so easy to make but just because its simple, doesn't mean its not ultra delicious. The combination of these simple and fresh ingredients especially the silver catfish (patin) from Batang Ai, Sarawak, was just amazing!
The fish was soft and flaky paired with the aromatic and fragrant scallion ginger paste made this an absolutely mouth-watering dish!
I cooked this dish for our staff meal at the cafe for lunch a month back and we had it with rice. Every mouthful of rice and fish paired so perfectly and it was just so mouthwatering and delicious!
A recipe you absolutely MUST TRY!
What You'll Need:
Patin Steak FIlets 450g
Scallion 50-100g
Ginger 50g
Garlic 5 cloves
Salt 1 tsp to marinate fish
Salt 1 tsp to season scallion ginger paste
Cook in oven (or steamer) at 180°C for 10 minutes.
#food #foodie
- CHICKEN PAELLA -
🥘 This is my 2nd time trying to cook this and still some ways to improve to perfect this dish.
Not traditional but something you can definitely make with limited pantry ingredients. It's super delicious and packed full of flavor. Every grain is so flavorful as it is cooked with all the spices, vegetables and protein. The rice absorbs all the beautiful flavors from the broth it's cooked in and it's absolutely amazing!
I flavor mine primarily with black pepper, paprika and lots and lots of butter. Seasoned it with salt, chicken powder, and more freshly ground black pepper.
What You'll Need:
Chicken 8 boneless drumsticks
Black pepper sauce (Life/Ramly Brand)
3 cups long grain rice
Salt 2 tsp
Black pepper 2 tsp
Chicken powder 1 tbsp
Paprika 1 tbsp
1 large bell pepper
2 sticks celery
3 tomatoes
Butter as much as you want
#food #foodie
- Okonomiyaki (お好み焼き) -
A simple yet delicious staff meal! Crispy and fluffy savory pancakes with cabbage topped with #kewpiemayo, teriyaki sauce, bonito flakes and freshly sliced spring onions.
This one was made by one of our chefs at the cafe and he made this for our staff meal. He makes it with a premix batter but the rest of the ingredients he went and bought them and prepared them such as the cabbage as well as the bonito flakes which he got from a supermarket.
He also cooked this on a flat top which is as authentic as it gets. We topped it with some teriyaki chicken as we love our meat and sauced it with mayo, teriyaki sauce and them bonito flakes. We still have some leftover bonito flakes so maybe we'll make it again one of these days.
Do you have any suggestions of usage for bonito flakes for other dishes asides from okonomiyaki?
Anyways, we'll definitely use it for something. What a wonderful lunch it was with just a few ingredients.
Oishī! ~~
#food #foodie
If you love curry as much as I do, you've got to try this Mutton Rogan Josh recipe.
One of the most satisfying and packed full of flavor meals you'll ever have! Garnish the curry with fresh coriander to bring this whole dish together!
I cooked this for the staff at the cafe a couple months back and it was super satisfying. We don't always eat mutton, but when we do, we make something really delicious to satisfy our cravings.
What You'll Need:
🐐2.2 kg mutton (boneless mutton trunk)
800 grams onions, finely chopped
220 grams yogurt
110 grams butter or ghee
100 grams ginger-garlic paste
40 grams red chili powder
Asafoetida 2 tsp
MSG 1 tsp
Chicken powder 1 tsp
Korean chili flakes 2 tsp
Garam masala 40g
Fennel seed 1 tsp
Cumin seed 1 tsp
Ginger powder 1 tsp
Cardamom 6 pods
Cinnamon 2 sticks
Black pepper 5g
Cucumber Raita:
Cucumber 500g
Yogurt 200-250g
Cumin powder 3g
1. Marinate the mutton with yogurt, half of the ginger-garlic paste, and a pinch of salt for at least 2 hours.
2. Heat the oil or ghee in a pot and add the remaining ginger-garlic paste. Sauté until fragrant.
3. Add the chopped onions and cook until they turn golden brown.
4. Add the marinated mutton and cook until it's browned on all sides.
5. Add the red chili powder, ground fennel seeds, ground ginger, ground cardamom, ground cinnamon, ground cloves, and ground black pepper. Mix well and cook for a couple of minutes.
6. Add enough water to cover the mutton, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer until the mutton is tender (usually around 2.5 to 3 hours).
7. Check the seasoning and adjust salt and spices if needed.
Serve it up with some white rice, and enjoy!
#food #foodie
I've been mastering this skill of cooking tornado eggs. It's sort of like a hybrid of an omelet and scrambled eggs. I love the texture and layers of the egg and it's runny on the top which makes it a really creamy and delicious egg dish to have for breakfast or brunch.
It's particularly delicious eaten with toast and butter. I love having this simply with some salt and pepper which is the way it's served at the cafe.
Over the year working at this cafe, I've done so many different variety of eggs and am able to master these techniques as you cook tons of eggs everyday for customers.
So right now I know how to do perfect soft boil eggs, hardboiled eggs, poached eggs, sous vide eggs, scrambled eggs, tornado eggs, fried omelets, French omelets, sunny eggs, over easy eggs, crispy edges fried eggs and hope to be able to learn and master lots more types of cooking of eggs and learn more techniques.
It's so much fun learning new ways of making food just using this one same ingredients - eggs!
#food #foodie
A unique Malaysian dish that can be cook with so many variations. I cook this brinjal with a paste made with dried prawns, onions, garlic, and chili. A very simple dish but full of flavor and a favorite among Malaysians.
If you don't like brinjal, you can replace it with other vegetables like ladies fingers, spinach, 'sweet potato leaves, 'kangkung' (water spinach), watercress, potatoes, or even meats like chicken, pork, beef, and mutton.
A super versatile base that could be use in so many dishes.
This is an easy base one that you can start with and slowly add other ingredients like different chilies, tomatoes, or tamarind juice.
What You'll Need:
Brinjal - 600g
Oil - 70g
Salt - 2.5g
Chicken Stock - 5g
Sambal paste:
Dried prawns - 20-25g
Onions - 120g
Garlic - 40g
Chili - 90g
https://www.tiktok.com/@cheflifedw/video/7269391916821646599
#food #foodie
Went to a hawker center eatery at Avenue K which is a mall opposite of KLCC. I had lunch with some old friends from Australia that I haven't seen in over 20 years.
It was so nice to see them again and catch up. Wish we had more time than just over lunch but they had plans to visit relatives so hopefully the next time they visit we'll be able to spend more time with them.
Anyway, on to the food! I ordered for myself some wantan noodles with roasted pork belly. It was a really nice bowl of noodles and the pork belly was crispy on the outside and the meat inside was so flavorful.
The noodles were equally good and had such a nice springy texture and amazing mouthfeel to it. I really loved this bowl of noodles and will definitely want to go back to have it again.
Was a good time spent with friends and family and I really treasure these rare chances to meet people that used to be close to us.
Recently a place that closed during the pandemic opened up again their shop and I was so excited to have the food again. It's a 'yong tau foo' restaurant nearby where I live and it's been gone for a few years so I was really stoked to try it again.
They serve vegetables and tofu that's stuffed with a fish and pork paste then it's either deep fried or cooked in a vegetable broth that's loaded with spring onions.
I love both the fried items and the soup items with it's flavorful broth and usually have it with white rice. You can also order them with flat rice noodles instead which pairs well with these items as well.
For the vegetables and tofu, there is an assortment of various choices to choose from and you and pick-and-choose whichever item you like. They have stuffed chilies, ladies fingers, brinjal, bitter gourd, and for the tofu they have stuffed soft tofu and also deep fried firm tofu.
I love almost everything at the stall but sadly always only have to choose a limited amount of items as my stomach can't down as much as I would like to.
Anyways, it just means more visits which I'll gladly do :D
#food #foodie
Spaghetti all'Assassina (Assassin's Spaghetti) is a dish that originates from Bari, Italy, that's unique texturally and in taste.
It doesn't start with boiling pasta that is commonly done for pasta dishes. This one goes straight into an iron skillet to cook and slowly caramelizes with the tomato sauce which makes lots of charring action go on in the pan. This develops phenomenal amount of flavor and sweetness as well as smoky flavors from the burnt edges.
Such an inspirational dish that I learned a little more about pasta cooking. A highly recommended recipe that you must try!
What You'll Need:
*Tomato Broth*
- 30g olive oil
- 40g garlic mince
- 860g tomato puree
- 860ml water
- 1 teaspoon salt (approx. 6g)
*Assassin's Spaghetti*
- 70g olive oil
- 2 teaspoons red chili flakes, or to taste: (approx. 4 grams)
- 500g dry spaghetti
- Mince beef 350g
- 1-2 tsp salt, or to taste
- 1 tablespoon finely chopped parsley, for garnish
- Cured egg yolk or parmegiano regiano cheese, for garnish
Serves 6-7 portions
--------
Cured Egg yolk recipe 👇
TikTok/YouYube:
@cheflifedw
#food #foodie #recipe
This is a burger on the fairly new menu at the cafe I work at. It's a really good chicken burger that's juicy, flavorful, crispy on the outside and tender on the inside.
The chicken is a boneless chicken thigh that we marinade in a buttermilk brine overnight. It consist of buttermilk, harbanero hot sauce, cayenne powder, paprika powder, garlic powder, pickle juice, dried oregano, MSG, and black pepper.
This is brined overnight or up to 5 days in the fridge. Next, for the dry drench, we mix salt, pepper, onion powder, and garlic powder.
When an order comes in, it's drenched in that dry seasoned flour mix and then deep fried for 6 minutes in a 170 degree Celsius and flipped in between for even cooking.
The burger is topped with coleslaw, the fried chicken, chipotle mayo, and pickled jalepeno, sandwiched in between buttered brioche sesame buns that are fragrant and buttery. Super delicious burger that has become a favorite amongst customers and as well us the cafe crew.
#food #foodie
My colleague cooked our lunch the other day and he made some really delicious chicken casserole and stir fried mushroom with peppers.
The chicken started off with garlic oil that has Korean chili flakes. It's marinated with the chicken for overnight and allowing the oil marinade to thoroughly flavor the chicken breast. It's then cooked and seasoned with salt and pepper then it's done.
A super simple process to make this chicken dish but so loaded with flavor and aroma of chili and garlic which is amazing!
The mushroom stir fried with peppers simply starts with sauteeing some onions and garlic with oil then mushrooms and peppers go in to cook for around 4-5 minutes and then seasoned with salt and pepper then the dish is done.
We ate these 2 dishes with some simple white rice. What a delicious and hearty lunch to get us ready for a busy lunch service at the cafe.
#food #foodie
- BLACK PEPPER CHEESECAKE -
One of our chefs at the cafe made a no-bake cheesecake the other day. He was thinking of a way to finish up the cream cheese that we had left at the cafe since we changed our menu a couple months back and won't be needing to use cream cheese anymore.
So he made this which is his first time making a cheesecake and boy was it delicious!
🧀🍰 This cheesecake was so smooth and silky and perfectly balanced with sweetness and earthy fresh black pepper cracked on top.
He made the crust using cream crackers and blitz it in a food processor then mixed it with butter to form a base layer. It's then put into the fridge to set before the cheese filling goes on top and back into the fridge to set again.
A simple no-bake recipe that'll you simply have to make!
What You'll Need:
Cream cheese 1kg
Icing sugar 250g
Whipping cream/heavy creamy 460g
Vanilla extract 1 tbsp
Crust base:
Butter 170g
Cream cracker 210g
Do check out the video of the full recipe in the link below!:
https://www.tiktok.com/@cheflifedw/video/7269773619784387848
#food #foodie
Chicken & Tofu with Pickled Mustard Green
This chicken and tofu with pickled mustard greens is a simple 1 pot dish that's appetising, a hearty Chinese stew that you have to try!
Serve with rice and drizzle with chili oil to level up even further the deliciousness of this meal.
What You'll Need:
Chicken 1.2 kg
Firm Tofu 500g 5pcs
Pickled vegetables 250± g
Tomatoes 250g
Garlic 40g
First off, saute in a pan garlic with oil then add in the chicken. Season the chicken with salt and pepper then cook it until golden brown before adding in the tomatoes, pickled vegetables and tofu that you've cut into blocks.
Add in water then bring it to a boil and simmer for 3-4 minutes. Season to taste with salt and pepper and the dish is done. It's that simple to make this hearty soup. If you add in lesser water it can be a stir fry that pairs well with every ingredient as well.
Try out this recipe and happy cooking!
#food #foodie
Went to Yarl the other day in Ampang to try out their crabs. We arrived around 2pm so they were sold out which is understandable since it was a late lunch for us.
Other than the disappointment of not being able to get the crabs, everything else we ordered was super delicious! No complaints and only compliments.
We had their rice set which comes with sides of vegetables was superb. Their vegetables were all so delicious and expertly cooked. My personal favorites were the Brinjal Milk Curry and Spinach Milk Curry. They had such a unique flavor profile and had layers of flavor. Can't wait to have these again!
We also got some mutton, chicken varuval, and fried chicken which were good as well. The curries were on the spicier side which is a little above what I prefer but in terms of taste, they were really yummy.
The fish curry was my favorite as it was slightly milder in spiciness compared to the mutton and chicken and the fish was so expertly cooked, tender and juicy yet not falling apart into the curry. Highly recommened!
The highlight of the meal though was the appams. The sweet appam and egg appam were so good! Very flavorful, fluffy on the inner parts and slightly crispy on the outside, they were so good and our kids really loved them!
Definitely recommended for any Indian cuisine lovers.
#food #foodie
There was a fire drill exercise recently at where I work. I was in the middle of prepping lunch for the staff and then the fire drill took place which we were informed the previous day that this would happen so I planned an easy meal to prepare.
I made my roasted chicken dish that only takes a few ingredients to make. It is the easiest roasted chicken recipe you'll ever need.
All you need are, chicken, garlic, white pepper, kewpie mayo (or any mayo would do), and oyster sauce. Marinade the chicken with the ingredients above for at least 30 minutes at room temperature or overnight would be best.
Once they are done marinating, get them into a 190 degree Celsius oven for 30-40 minutes depending on the size of those chicken thighs and the dish is done. Remove them from the oven and serve them with your favorite sides or carbs.
For this round, I served it with some frisee lettuce that's been lightly dressed and some mini hash browns that are frozen and all you need to do is fry them or oven roast them.
Super simple recipe that'll make your life easier in the kitchen!
Here's the video of it you can watch:
https://www.youtube.com/watch?v=TP1lSsmbLjw
#food #foodie
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