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Singapore Chilli Crab️ My first time cooking and trying this dish! I had no idea it was this deliciousDefinitely a new favorite!! INGREDIENTS: Meat: - 1-2 large mud crabs, broken down and shells cracked Spice paste: - 1/2 cup soaked dried chillies- 5-10 pcs fresh chillies (deseeded) - 2 tbsp soy bean paste (Taucu) - 8 garlic cloves - 8 shallots - 4 inch ginger, sliced - 1 inch belacan Sauce: - 300ml tomato puree - 1/2 cup sweet chili sauce - 1/2 cup ketchup - 1/4 cup sugar - 2 beaten eggs Garnish: - Onion leeks, sliced - Cilantro Sides: - Fried Mantou buns INSTRUCTIONS: - In a food processor, blend together all of the ingredients listed under spice paste above until smooth.- Ina wok, sauté mixture in about 1/2 cup of oil for about 10 mins. Add in tomato puree and cook down for another 20 mins or until the oil starts releasing. - Add in your sweet chili, ketchup and sugar. - Add in your crab along with about 4 cups of water and cook for around 8-10 mins. Remove crabs and stir in your beaten eggs. - Add back your crab and keep warm until ready to serve. - Deep fry your mantou buns until golden brown. - Serve your chilli crab with a lot of sauce, top with sliced onion leeks and cilantro, serve with your golden mantou buns and enjoy ️ #chilicrab #chillicrab #singaporeanfood #singapore #mantou #crab #spicyfood #cookingasmr #asmr
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Pani Puri / Golgappe / PuchkaThis dish has many names and variations across different countries but one thing remains the same - it’s absolutely deliciousThis is up there in my favorite street foods of all time! It’s refreshing, crunchy, sweet, spicy and oh sooo goood!Monster inspiration from @Gianluca BusaniINGREDIENTS: Stuffing:- 3 chopped boiled potatoes - 1 cup Boiled Black chana (Black Chickpeas) (Can also use regular chickpeas) - Chaat masala 1 tsp - Cumin powder 1 tsp - 1 tsp Kashmiri chili powder - 1/2 cup chopped Coriander (Wansoy) - 1/2 Red Onions - Salt to taste For Tamarind water: - 1/2 cup chopped mint - 1 cup chopped coriander - Green chilli (optional) - 3 tbsp tamarind paste/juice - 5 tbsp jaggery - 2 tsp cumin - 2 tsp chaat masala - 1 tsp ginger powder - 3 cups Water - Salt/black salt Crispy shells: - 1 pack ready to fry Pani Puri Chips - Vegetable Oil for deep frying Toppings: - Sweet Tamarind/Date Chutney (Optional) - Fried vermecelli noodles INSTRUCTIONS: 1. Chop potatoes into small chunks and boil until fork tender. In a separate pot, boil black chana until tender. (dried black chana must be soaked in water for at least 2-3 hours before boiling) 2. In a bowl, combine cooked potatoes, chana, coriander, onions and spice mix. Lightly mash together. 3. In a blender, combine coriander, mint,chili, tamarind, jaggery, spices and water. Blend well and place in chiller for at least 2 hours or until cold. 4. In a wok or pot, heat oil and deep fry pani puri shells until puffed up and crispy.5. Put stuffing into shells, dip in cold tamarind water, top with fried noodles and enjoy! #panipuri #streetfood #golgappe #golgappa #puchka #poori
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Pork Humba (Chashu Style) Here’s a different take on a classic and well loved Filipino dish you can try at home! Since vinegar is integral to Filipino cuisine, it’s important that you use those of superior quality like Marca Piña’s! Create more unique and tasty combos like this with @pinakamasarap’s piñarap Sukang putiIngredients: - 2 slabs pork belly - 1 large onion, chopped - 8 cloves garlic, chopped - 3/4 cup Marca Piña Soy sauce - 1/2 cup Marca Piña Sukang Puti (White Vinegar) - 1/2 cup sugar - 1 can Tausi (salted black beans) - handful of banana blossoms - Cracked black pepper Instructions: - Roll pork belly into a log. Tie together with kitchen twine and set aside. - Saute garlic and onions. Add in pork belly, soy sauce, vinegar, sugar, tausi, banana blossoms and pepper. Cover with around 4 cups of water and let simmer for 1.5-2hrs until pork is tender.- Remove pork from simmering liquid, set aside and let cool. - Reduce simmering liquid into thick sauce and set aside. - Once pork has cooled, wrap tight in plastic wrap and leave in the fridge to firm for at least 30mins. - Slice pork into discs and torch until warmed through and charred. - Serve over rice, drizzle over humba sauce, garnish with spring onions, raw egg (optional) and enjoy! #Piñakamasarap #Marcapiña #foodtokph #Foodie #soymalinamnam#gyudon #pinoycooking #japanesefood #porkhumba #chashu #humba #filipinojapanesefusion #cookingasmr
GIANT KATSUDONI’ve been seeing this dish on my feed all the time and I’ve always wanted to try itI was planning to visit a restaurant in Japan that serves this but sadly the schedule did not permit so I guess I’ll just make it at homethis was a thick cut of pork so to ensure that the meat is cooked through I used @バヤシBayashi ‘s famous rice cooker sous vide method and it workedthank you! I also used fresh panko I bought from Japan :) Ingredients: - pork roast slab (cut to desired thickness) - flour, egg, Panko breadcrumbs - salt & pepper to taste Katsudon sauce: - 1/4 cup soy sauce - 1/2 cup mirin - 1/8 cup sake - 1/4 cup sugar - 1 tsp dashi powder - 1 stalk onion leek Other ingredients: - 2 eggs for omelette Instructions: - In a saucepan, combine all ingredients listed under katsudon sauce. Simmer for 5-10mins on low heat, strain and set aside. - Season pork slab with salt and pepper. Place in ziploc bag and remove all air with a straw. Place in rice cooker on keep warm setting, cover with hot water and let cook for around 1-2hrs. The internal temp should be around 150F for a medium cook. - Bread cutlet in flour, egg and panko and deep fry at 165 until golden brown. - Make a slightly runny omelette by gently making creases in the egg with your spatula. - Plate egg over hot rice, slice katsu and place over egg, drizzle over sauce, serve and enjoy ️ #japanesefood #katsudon #asmrcooking #ricebowl #asmr
#ad Creamy Beef with MushroomMade a slight twist on this well loved recipe by many Filipinos! This is one of my favorite comfort meals growing up and this came out exceptionally well thanks to Nestlé all purpose cream! The quality of the cream you use can make or break a dish and you can never go wrong with Nestlé all purpose cream’s ablity to turn any dish extra rich, thick and creamy. There is a reason why it has become a staple in almost every Filipino household! Try this recipe andmore by visiting their website www.createwithnestle.phRECIPE:Ingredients:- 500g beef (sukiyaki cut) 1/4 cup soy sauce - 1/4 cup mirin - 1/8 cup sake- Pepper, to taste - Butter - 1 Onion, chopped - 6 cloves Garlic, minced - 1/4 cup Flour - 1 cup beef stock - Shiitake, Shimeji, Maitake Mushrooms Nestlé all purpose creamInstructions:Marinate your beef for at least 30 mins with soy sauce, mirin, sake and black pepper.�In a hot pan, sear your beef until it develops some color, remove from pan.�In the same pan add in butter followed by onions and garlic, ad in your mushroom and cook until the moisture evaporates.�Add in flour to make a roux and add in your beef stock.�Switch off the heat, Add in your Nestlé all purpose cream and stir to combine�Serve with hot rice and enjoy!#CreatewithCream #GawingCreamy #GawingMemorable #foodph #pinoycooking #filipinocooking #creamybeefmushroom #cookingasmr #asmr
Fish & Chips (Japanese inspired)Is it fish and chips or fish and crisps?Made this fish and chips/crisps(?) recipe a while back and decided to put a Japanese twist on it! You guys have to try this especially the tartar sauce which I infused with Yuzu - it’s a total game changer! Ingredients:Crispy fish: - Cod fillet, cut into desired portions - Tempura Flour- Egg - Sapporo- Seafood seasoning of choice (here I used some old bay type of seasoning) Tartar sauce: - 3/4 cup japanese mayo - 3 hard boiled eggs, chopped - 3 baby dill pickles - 1/2 onion/shallot, minced - 1/4 cup spring onion, sliced - 1 tbsp mustard - 1 tsp worcestershire sauce - 1 tbsp yuzu/lemon juice - pepper to taste Crispy nori potato chips/crisps: - 3 potatoes, thinly sliced using mandolin - salt - 1 tbsp Aonori powder Instructions: - Make nori chips by deep frying sliced potatoes at 165C until golden brown, Dry on paper towel and season with salt and aonori. - To make tartar sauce combine all listed ingredients under “tartar sauce” mix well and season to taste with more yuzu juice as needed. - To make the fish batter, mix together tempura flour, egg andwith about 2 tbsp of your seasoning. Batter should be slightly runny. Place inside cream siphon and use cream chargers to aerate the batter. Shake well and dispense into a bowl. - To make crispy fish, season cod fillets with your seasoning of choice, coat with tempura flour, dip into prepared batter and deep fry at 165C until golden and crispy. - Serve and enjoy!#fishandchips #japanesefood #asmr #asmrcooking
Chicken Adobo OmuriceIn this series of me making omurice out of popular dishes around the world - I’ve decided to combine our beloved chicken adobo and omurice! This Filipino-Japanese inspired recipe used boneless chicken thighs, but it didn’t lack in flavor at all thanks to the power of Knorr chicken cubes, which has the deliciousness of 1 whole chicken! The combination of the umami adobo fried rice paired with the Meaty-sarap flavor our chicken adobo base - reduced into a thick and luxurious sauce to go over our egg just works so well!#MeatySarapAdobo#Knorr Ingredients: Chicken adobo: - 4-5 pcs boneless skin on chicken thighs - 1 onion, diced - 8 cloves garlic, minced - 1 pc Knorr Chicken Cube - 3 tbsp brown sugar - 1/4 cup soy sauce - 1/4 cup mirin - 1/4 cup sake - 1/4 cup rice vinegar - 2 pcs green chili - whole peppercorns/bay leaves - 2 cups water Fried rice: - 3 cups day old rice - 1 onion, diced - 8 cloves garlic, minced - Sh*take/Shimeji Mushrooms - 1/2 cup snake beans (sitaw) - reduced adobo sauce Other ingredients: - 4 pcs Eggs (omurice) - Crispy fried garlic Instructions: - Make chicken adobo by searing your chicken fillets until golden. In the same pan saute garlic and onions. Add chicken back in along w/ soy sauce, mirin, sake, vinegar, brown sugar, chili, bay leaves and peppercorn. cover with water and let simmer for around 30-40mins until sauce is reduced and thick.- Remove chicken and cube while saving the sauce for later. - In a pan, saute onions and garlic. Add in your chopped mushrooms, chicken and string beans. Add in rice and a portion of your adobo sauce. Set aside. - Make your soft omelette by using 4 beaten eggs.- Serve your adobo fried rice using an omurice mold, top with your omelette and drizzle over reduced sauce, garnish with fried garlic/spring onions and enjoy! #chickenadobo #pinoycooking #filipinofood #japanesefood #foodph #cookingasmr #asmr
