Fire Chicken with Cheese
INGREDIENTS
- 2 lb chicken breast or thighs (1 inch cubes)
- ½ cup hot pepper flakes
- 2 tbsp hot pepper paste
- 2 tbsp soy sauce
- 3 tbsp vege oil
- ⅓ cup honey
- 8 garlic cloves (minced)
- 2 teaspoons ginger (minced)
- 1 lb mozzarella cheese
- 1 cup rice cakes (optional)
DIRECTIONS
- Combine hot pepper flakes, hot pepper paste, soy sauce, vege oil, honey, garlic, and ginger in a bowl. Add the chicken and mix well.
- Place the marinated chicken into a heated pan, cover and cook over medium high heat for 10 mins. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
- Turn down the heat very low. Cover and let cook another 10 minutes. When the chicken is cooked, put the cheese over the top. Bake in the oven for a few minutes at 300°F until the cheese is melted.
Notes: Look up how to make cheese melt evenly instead of having “lines”
Source: https://www.conniecooks.co/recipe/fire-chicken-with-cheese
Pork Belly Chashu
INGREDIENTS
5 tbsp soy sauce
1 tbsp dark soy sauce
3 tbsp sugar
4 tbsp mirin
1/2 cup water
4 garlic cloves, minced
Spicy green pepper, optional
2 strips thin pork belly
Spicy green pepper, optional
green onion for garnish
DIRECTIONS
- Add soy sauces, sugar, mirin, water, garlic, and spicy green pepper to a pan and bring to a boil over medium heat.
- Add pork belly slices and cook in the sauce. Cut into bite sized pieces once the pork belly is cooked, let it simmer for another few minutes until the sauce becomes thicker.
- Add pork belly on top of cooked rice. Top with boiled egg and green onion.
Notes: use less win, gave it too much of a wine smell
Source: https://www.conniecooks.co/recipe/pork-belly-chashu-rice
Fluffy Egg Soufflé Omelette
INGREDIENTS
2 eggs
1 tsp sugar
pinch of salt
oil/butter
DIRECTIONS
- Start by separating the egg whites and egg yolk into two small bowls
- Add the sugar in the egg whites and salt in the yolk, mix well.
- Use a whisk or electric mixer and beat the egg white. Whip it until it can form a firm tip when you remove the whisk.
- Add the egg yolk into the egg white and gently combine. Make sure not to overdo this.
- Set a small pan to low heat and spread a little bit of oil or butter to the pan.
- Pour the egg mixture into the pan, spread evenly and cover with a lid for around 5 minutes.
- After 5 minutes, fold it gently in half and cook the sides.
Source: https://www.conniecooks.co/recipe/fluffy-souffle-omelette
Vanilla Soufflé
Source: https://www.homecookingadventure.com/vanilla-souffle/
Ingredients
- 4 large eggs, separated
- 1.25 cups milk
- 5 tbsp flour
- 2 tbsp sugar, for egg yolks
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp sugar, for egg whites
Directions
- Preheat oven to 375F
- Grease 4 8oz ramekins with butter (upward strokes help with even rising) and coat the bottoms and sides with sugar
- Separate egg whites and yolks
- Bring milk to a simmer in a saucepan
- Mix yolks and 3 tbsp of sugar in another saucepan until pale. Add flour and whisk. Pour 1/3 of the milk to temper the yokes, then pour all of it and increase the saucepan heat until it’s boiling. Stir continuously for 1-2 minutes.
- Turn off the heat and stir the vanilla extract. Transfer from saucepan to a larger bowl and let it cool.
- In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add the remaining 3 tbsp of sugar and continue whipping until stiff peaks form. Fold the whipped whites into the yolk mixture
- Divide mixture evenly into the ramekins, place ramekins onto the preheated baking sheet, and bake for 25-30 min. The mixtures will become fluffy and golden.
- Dust with powder and enjoy!
- Tip: I need to see specifics of things, and the link to this recipe has a very helpful video to ease any worries!