That Foodie Jess

pad krapao moo krob with noods - thai basil & pork belly stir fry with udon 🍜 I made some crispy pork belly (no recipe for that as I’m currently testing & as you can see, its not crispeh crispeh YET, I’ll be posting one once i’ve nailed it) but don’t let that stop you from making this recipe cause its BOOMBBBB & a lil spicy too 😉 defo gonna keep you wanting more. Its also my first video in my new place and im still trying figure out positionings and best timings to film so excuse the lack of light hahah Ingredients: Around 150g crispy pork belly, cut into chunks ½ onion, slices 2 garlic cloves 2-3 red chillies (to taste) handful of Thai basil 1 packet udon (i used frozen udon) Sauce: 1 tbsp Fish sauce 1.5 tbsp Oyster sauce 1 tbsp Light soy sauce 1 tbsp sugar ½ tsp Chicken powder 3 tbsp water Toppings: Fried egg Coriander, chopped Method: In a bowl, mix the sauce ingredients In a pot of boiling water, cook the udon to packet instructions, once cooked, drain the water and let cold water run over to stop it cooking. In a pestle and mortar, pound the garlic and red chillies together In a wok or pan, add 1 tbsp of oil followed by the garlic & red chillies Add the sliced onions and let it fry for a bit before adding the sauce. Add the pork belly then the sauce (i recommend adding sauce first, let that boil before adding the pork belly) Add in the cooked udon & the thai basil and mix everything together. Serve on a plate and top with coriander and a fried egg. #porkbelly #crispy #padkrapao #padkrapaomookrob #thaibasilpork #udon #noodles #easyrecipe #asianfood #lunchideas #saucy

korean fried chicken made 2 ways: plain + yangnyeom the recipe for the chicken is finally up ma dudes, and she’s a gud one, while editing this, all I kept wishing was for me to be eating this again 😩 Marinade: 350g Chicken thighs, cut into bite size pieces 2 Garlic, minced ½ tbsp light soy sauce ¼ tsp white pepper ¼ tsp salt For seasoned flour: 2 cup flour ½ cup corn starch 2 tsp garlic powder 2 tsp gochugaru 1 tsp salt ½ tsp sugar 1.5 tsp black pepper 2 tsp onion powder 1 tbsp baking powder Cold Water (around ½ or less) Oil for deep frying Sauce: 2 tbsp gochujang 1 tbsp ketchup ½ tbsp light soy sauce ½ tsp sesame oil 1 tbsp honey ½ tbsp white sugar 3 garlic, minced 1 tsp white vinegar Toppings: sesame seeds, spring onion Method: - In a bowl, season the chicken thighs with the marinade ingredients then keep aside for at least 10 minutes - In a large bowl, add all ingredients for the seasoned flour then add half of the mixture into a separate container/plastic bag - in the large bowl, add cold water and mix it into the flour until it forms a batter like consistency add in the chicken pieces into the batter - In the separate container filled with the other half of the seasoned flour, add the marinated chicken (can do in batches) and coat them - place on a wire rack and let sit for at least 5 mins - in a pot filled with neutral oil (enough to deep fry), over high heat, fry the chicken pieces in batches for 4-5 minutes or until lightly coloured brown, place on a wire rack and continue for all pieces - turn up the heat of the oil and double fry the pieces in batches for another 1-2 minutes to make it even crunchier - in a sauce pan, add in all sauce ingredients and mix over medium heat until combined, taste and adjust to liking. - once all chicken is cooked, place half into a bowl and add the sauce, coat and sprinkle sesame seeds on top, serve with other plain half chicken with some spring onions. #kfc #koreanfriedchicken #gochujang #crispy

⁣⁣🍜 bowl of comfort 🤤⁣⁣ ⁣⁣ ⁣⁣ This was my first experience with Kitakata-style ramen, which I learned is one of Japan’s renowned ‘big three’ regional ramen styles, alongside Sapporo and Hakata. Kitakata is known its hand-crumpled curly noodles and clear broth. Ban Nai, a Japanese chain known for its Kitakata-style ramen, has several locations in Orange County and one here in San Diego! ⁣⁣ ⁣⁣ I particularly enjoyed the texture of the curly noodles, it’s got a satisfying chewiness to it. Their signature pork shoyu broth is light, flavorful, and not oily. Also I was surprised by the generous meat portions. Overall, I’m a fan!⁣⁣ ⁣⁣ 🍜 Umakara Tan Tan Ramen - a spicy peanuty broth, with cubed toro chashu ⁣⁣ 🍜 Chashu Ramen - signature shoyu pork broth, comes with a whopping 13 pieces of toro chashu. ⁣⁣ 🍗 Karaage (fried chicken)⁣⁣ 🍘 Takoyaki⁣⁣

Ep 1: mitarashi dango 🍡 we’re starting a little series besties, anime inspired eats 🥹 for this ep we’re making mitarashi dango, hagenezuka hotaru favourite food! If you guys got any ideas for food to make, feel free to dm or comment below ✨otherwise keep an eye out, any ideas on what the next one will be 👀 Ingredients: 150g silken tofu or 125g 100-115g glutinous rice flour (use shiratamako, sweet rice flour from Japan, if available) Sauce: 1 tbsp soy 2 tbsp sugar 2 tbsp mirin 1 tsp corn starch or potato starch 2 1/2 tbsp cold water method: - soak bamboo skewers in water - in a bowl, mix silken tofu with glutinous rice flour until it form a dough. - form 12-16 pieces of bite size balls from the dough, around 15-18g. - in a pot of boiling water, add the rice balls and cook until they float to the to, around 1-2 minutes depending on size. - place immediately into a bowl of cold ice water - in a sauce pan, add the ingredients except the potato starch and water, and bring to a boil before reducing down to simmer and adding the slurry while mixing. - stir until the sauce thickens up. - skewer 3-4 rice balls onto a stick - pour sauce directly, or pan fry/char/grill the surface of the dango before pouring the sauce. #mitarashidango #demonslayer #asianrecipes #riceballs #easyrecipes #japanesefood #chewy #cookingreels #homecooking

Move over, Gordon Ramsay! I’ve officially joined the ranks of master chefs with my very own homemade sushi platter. I may have gone a little overboard with the wasabi, but hey, that’s just how I roll. Visit the link here to find all the products, ingredients and directions used in the video: https://bit.ly/3Tw3JWg #Yutaka #ExploreJapan #TrueTasteOfJapan #JapaneseCuisine #FoodieAdventure #CulinaryExperience #HealthyEating #Foodie #homemadesushi #sushilovers #foodiegram #sushi #sush*time #japanesefood #recipe #recipes #asianfood

Mongolian Beef 🥩 w/ noodles 😮‍💨 That’s right, @thatfoodiejess and @myriadrecipes are back again IN PERSON to bring you this super tasty Mongolian Beef clay pot 🥹 Let us know if you give it a go 🫶🏽 Ingredients: (Serves 2) Beef marinade: 🥩 2 portions of steak, cut into thick slices 🌾1 tbsp cornstarch 🍶1 tbsp soy sauce 🍷1 tbsp shaoxing wine Sauce: 🧄2 garlic cloves, minced 🍠1/2 inch ginger, minced 🍶1 tbsp oyster sauce 🍶1 tbsp soy sauce 🍷1 tbsp shaoxing wine 🍬1 tbsp light brown sugar 🌶️1 tbsp gochugaru flakes 🐔100ml chicken stock 🌾Cornstarch slurry (1 tsp cornstarch + 3 tbsp hot water) Other: 🛢️1 tbsp oil 🧄 1 garlic clove, minced 🍠1/4 inch ginger, minced 🧅1 white onion, chopped into wedges 🌱2 spring onions, chopped 🍜2 packets of ramen noodles 🥚 1 egg yolk Method: 1. Begin my marinating your beef slices in cornstarch, soy sauce, and shaoxing wine. Set aside for 15 minutes. 2. Get your clay pot and add in some oil. Bring to a medium heat then add in your marinated beef. Stir fry for a few minutes until slightly crispy and then remove. 3. In the same clay pot, add in all your sauce ingredients and stir until thickened. 4. Once thickened, add in your beef, combine, and then remove the beef and half of the sauce and set aside. 5. Prepare your noodles according to package instructions. 6. To your clay pot with 1/2 the sauce, add in the “other” garlic, ginger, white onion wedges, and spring onion. Fry in the sauce for 5 minutes on medium heat. 7. Add in your noodles and give it all a good stir. 8. Evenly place the beef strips on top of the noodles. Top the dish with an egg yolk, spring onions, and sesame seeds. Enjoy! #mongolianbeef #easyrecipes #noodles #ramen

Ep 2: Hungry Bugs Oba Gyoza Next up on the anime inspired eats is from one of my favourite animes, Dorohedoro, it’s Nikaidos Oba Gyoza, yommmyy. Caiman’s (the crocodile head guy) favourite food, and I can see why. Ingredients: 220g Plain Flour Around 110g hot water Pinch salt Filling 250g pork mince 5 dried shiitake mushrooms - rehydrate in boiling water then mince once soft 10 Shiso Leaves, minced - if you have more, can mince have a leave rest to add whole into the gyoza wrapper before adding filling on top 150g chinese cabbage, minced - add around 1 tsp of salt, mix and leave for 15 mins before squeezing and draining water. 4 green onions, minced 4 garlic, minced ½ knob ginger, minced 1 tsp sake Pinch msg 1.5 tbsp soy sauce ¼ tsp White pepper ½ tsp Chinese 5 spice ½ tsp curry powder ½ tsp salt and salt for cabbage Water for steaming 1 tsp cornstarch/potato starch ¼ cup water Sesame oil to drizzle on top Soy sauce and chilli oil Method: -soak your dried shiitake mushrooms in hot water to soften, around 30-1hr. Or add room temperature water and let it soften over a couple hours. -in a bowl add flour and salt, mix then pour hot water while mixing with chopsticks until shaggy dough forms. -Knead around 10 minutes until dough is formed and let rest in clingfilm or under damp cloth for 30 minutes. -Roll out the dough into a log and cut around 24 small pieces of equal weight. -Roll out each piece into a circular wrapper shape, and dust with cornstarch before stacking to ensure they don’t stick. -for filling, in a bowl add all the ingredients and mix until throughly combined -for each gyoza, add tsp of filling and wet the edges with water. -fold the gyoza however you like -in pan over med high heat add oil then add gyoza, and fry around 2 minutes or until bottom is getting brown -add either water or starch slurry and cover and cook for around 8 minutes -uncover and let water evaporate and for gyoza skirt to get crispy. -serve with soy and chilli

naruto’s ramen from Ichiraku Ramen coming to a feed near you…soon 🍜 using this audio again for a little teaser to episode 3 of my anime inspired eats cus i’m too excited to show y’all. can u guys guess which anime it’s gonna be 🤪 #ichirakuramen #naruto #narutoramen #homemade #noodles #ramen #tonkotsuramen #porkbelly #easyrecipes #japanese #eggs

Quick easy tempura udon 🍜 who doesn’t love some noods 😩 and this tempura udon really hits the spot for them days u really cba to cook. i used frozen prawn tempura that i airfryed but feel free to make from scratch if u want 🤪 ingredients: 1 cup water 1 tsp dashi powder 1 tbsp light soy sauce 1.5 tbsp mirin pinch salt 1 udon noodle packet 3 prawn tempura pieces 3 slices naruto fish cake 1-2 spring onions, chopped shichimi togarashi as topping 1/2 soy marinated egg 1. in a pot, add water, dashi powder, soy, mirin and salt 2. bring to boil 3. at same time cook udon in separate pot in boiling water according to packet instructions 4. turn off heat on the soup, either add noodles to bowl then top with soup or if like me and using a ttukbaegi, add noodles into the pot. 5. top with prawn tempura, naruto fish cake, spring onion and sprinkle of shichimi togarashi. #udonnoodles #tempuraudon #noodlesoup #japanesefood #easyrecipes #lunchideas

Wonton Noodle Soup using @panasonickitchen DS59 4 in 1 Combi Oven Growing up in Macau, Wonton Noodle Soup has always been such a great comfort dish for me, but since it was readily available at restaurants I never had the need to make it myself. But now that I’m in the UK and desperately missing some, what better way to whip up a bowl using my DS59, who needs a stove? Ingredients: Wonton: 150g Prawns 150g Pork mince 1 Green onion, minced 2 Garlic, grated ½ knob Ginger, grated ½ tsp Chicken bouillon Pinch White Pepper Pinch Sugar 1 tsp Soy sauce ½ tsp Shaoxing 1 tsp Oyster sauce 1 tsp cornstarch Pinch Salt Wonton Skins Broth: 450ml Chicken Broth 2 Spring onion, ends, use greens for toppings ½ tbsp Soy sauce ½ tbsp Fish Sauce 1 inch Knob Ginger 2 Garlic Cloves ¼ tsp sugar Pinch salt Pinch White Pepper Drizzle Sesame oil 85g Egg Noodles 1 Pak Choi 1. In a bowl add all filling ingredients and mix in one direction until properly combined 2. Add 1 tsp of filling into wonton wrapper and wrap into dumplings. 3. In a microwave safe bowl, add wontons and top with boiled water and cover with a lid or plate, then using Combi Oven Microwave function, cook for 6 minutes on HIGH. 4. Use the Combi Oven Steam function to cook pak choi for 5 minutes 5. In a heat-proof bowl, add in all the broth ingredients. 6. Combi Oven Microwave broth for 7 minutes on HIGH 7. In microwave safe bowl, use Microwave function to cook wonton noodles with boiled water for 5 minutes on MED. 8. Assemble your bowl by adding the cooked noodles, your wontons and top with your hot broth, pak choi and sliced scallions. #panasonickitchen #panasoniccombioven #wontonsoup #wontonnoodlesoup #wontons #easyrecipes #noodlesoup #cooking #cantonesefood #asianfood

Vietnamese Lemongrass chicken “baos” big inspo to Em, @myriadrecipes, who i saw make these cheat baos a while back and they had me intriguedd cause you know i love my baos but sometimes i cba to be making them from scratch, aint no body got time to wait for the dough to rise 😩 but these came together in less than 30 mins! (excluding my mini breakdown when i was pleating them lol) Ingredients: 100g plain flour (a little bit more for dusting) 1 tsp baking powder 80g yogurt (add a little more if needed) Filling 160g chicken mince 1 tsp garlic 2 tsp lemon grass 2 tbsp coriander 1 tsp oyster sauce 2 tsp fish sauce 1/2 tsp msg 1/4 tsp black pepper 1 tsp light soy 1 tsp honey method: -in a bowl add you filling ingredients and mix in one direction till well combined -in another bowl, add flour and baking soda (or use self raising flour if you have, skipping the baking soda) -mix then add yogurt and mix again until a dough is formed -roll out and cut into 7 equal pieces ( or 5/6 if you want them slightly bigger) -grab a piece, form into a ball then flatten with half and roll out into a circular shape (don’t roll out too thin) -add 1/2 tbsp of filling into wrapper and fold (add less if it’s harder to pleat, i did for some 😅) don’t worry about it being pretty since we’ll be placing it pleated side down -place the pleated side down on a floured surface while you wrap the other ones -in a pan over med-high head, add your pleated “baos” -pan fry for 2-3 minutes or until the bottom becomes brown -add around 3 tbsp of water then close the lid and let steam for 6-7 minutes -open lid and let remaining water evaporate, if there is, and the bottom to crisp up some more -top with black sesame seeds, coriander and spring onion. -serve with chilli oil or nuoc cham and enjoy 🤌🏽 #chickenbao #bao #lemongrasschicken #asianfood #foodhack #cookingreel #easyrecipe #lunchideas