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Jump To Recipe Jump To Video Someone have requested this recipe quite some time ago. I hesitated to do this, procrastinated, to be honest, as Seapiracy happened. I didn't wanna use tofu too. In the end, I'm like, screw it, let's do it. Fish Tacos was requested actually, but eventually, I settled for Tostadas instead. Cos Tostadas are underrated AF. Tostadas are like pizzas or the famous Vietnamese Bánh Tráng Nướng (or rice paper pizza). And if you know me well enuff, you'll know that pizza is my favorite food. So, yeah, Tostadas over Tacos. Below are the steps on how I prepare my fish tostadas. You can make whichever salad or salsa you like; I just find that mangoes go really well with fish. As for the sauce, I used a very simple combination of mayo and chipotle in adobo sauce. You can use sour cream if desired. In closing, I hope you'll give this recipe a try. Ingredients: (Serve 4) Salad: Cabbage Thinly Sliced, 1/4 Carrot Shredded, 1 Jalapeño Thinly Sliced Deseeded, 1 Adjust To Preference Mangoes Diced, 2 Coriander Corasely Sliced, A Large Handful Taco Seasoning Homemade or Preferably Hexa , 1 TBSP High Quality Extra Virgin Olive Oil, 2 TBSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Fish: Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Unbleached All Purpose Flour, 1/4 Cup Taco Seasoning Homemade or Preferably Hexa , 1 TBSP Dory / Cod / Halibut / Tilapia Diced, 500g Tostadas: Tortillas Homemade , 4 Grapeseed / Sunflower / Peanut / Canola Oil, For Brushing Kewpie Mayo, 1/4 Cup Chipotle In Adobo Sauce, 1 TBSP Adjust To Preference Fresh Lime Wedged, 2 Equipment: Dutch Oven Oven Directions: Please visit my " How To Make Tortilla " page for the recipe. Please visit my " How To Make Taco Seasoning " page for the recipe. Prepare the Salad In a large bowl, combine shredded cabbage, grated carrot, sliced jalapeño, diced mango, and chopped coriander. Add taco seasoning, olive oil, lime juice, and lime zest. Toss until well combined. Taste and adjust seasoning as needed. Tip: Clean mango skins thoroughly and simmer them with the seeds and a couple of tea bags for a refreshing mango tea. Prepare the Fish Heat 2 inches of oil in a Dutch oven over medium heat. Test the oil by placing a wooden chopstick into the pot—if bubbles form, it's ready. In a shallow bowl, mix flour with taco seasoning. Dredge fish fillets in the seasoned flour. Gently lower into the hot oil and shallow-fry until golden. Transfer to a wire rack or paper towel-lined plate to drain. Fry in batches to avoid overcrowding. Make the Tostadas Preheat oven to 230°C (450°F). Place tortillas on a baking tray. Brush both sides with oil. Bake for 2–3 minutes, flip, then bake for another 2–3 minutes until crisp. Prepare the Chipotle Mayo In a small bowl, mix mayonnaise with chipotle sauce until smooth. Adjust the ratio to your spice preference. Assemble and Serve Spread a layer of chipotle mayo onto each toasted tortilla. Top with fried fish and a generous spoonful of mango slaw. Drizzle more chipotle mayo over the top. Serve immediately with lime wedges on the side. A simple yet wonderful that goes well with the fish... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video There are actually a couple of requests for this Russian salad. I managed to do some research and here it is: Olivier Salad. I do not want to dive into too much of the history here, but if you're interested, you can read all about it at Wiki . I have broke the ingredients in step by step ways to prepare them separately down below. That is how I like them to be (especially raw onions; I dislike raw onions, period). You can prepare however you like to be as well as this is you are the artist of your salad. As for the meat, you can use store-bought smoked ham or salmon, as desired. I smoked my own chicken breasts. I am using the same rub as my Smoky Honey Sriracha Wings recipe and of cos, my Nordic Ware's Personal Size Stovetop Kettle Smoker . This is a salad after all. You can either swap out or add ingredients you dislike or like. Capers are great for this salad, for example. You can replace sour cream with yogurt and you can use your favorite brand of mayo, it doesn't have to be Kewpie. But, carrots, potatoes and peas are a must for this salad. Ingredients: (Serve 12) High Quality Olive Oil, For Cooking Sea Salt Black Pepper Cabbage Thinly Sliced, 1/4 Carrots Diced, 2 Yellow Onion Diced, 1 Garlic Finely Minced, 3 Cloves Yukon Gold Potatoes, 800g Green Peas Frozen, 120g Chicken Breast + Tenders, 2 White Pepper, Pinch Homemade Rub / Your Favorite Rub Or Store-Bought Smoked Ham / Salmon Baby Cucumbers Pickled Diced Homemade , 100g Pickled Brine Homemade , 2 TBSP Kewpie Mayo, 1/2 Cup Adjust To Preference Sour Cream, 1/2 Cup Adjust To Preference Mustard Powder, Pinch Dried Dill, Pinch Fresh Lemon Juice, 1 Lemon Fresh Lemon Zest, 1 Lemon Eggs, For Serving (Optional) Equipment: Cast Iron Skillet / Pan Heavy Pot Stove Top Smoker / Grill Smoker I'm using: Nordic Ware's Personal Size Stovetop Kettle Smoker Directions: Please visit my " How To Pickle Almost Anything " page if you wanna pickle your own cucumbers. Please visit my " Smoky Honey Sriracha Wings " page for the rub recipe. Prepare the Cabbage In a skillet over medium heat, heat 2 tbsp olive oil. Add cabbage, season with salt and pepper, and sauté. Cover for 2–3 minutes, then continue sautéing until lightly caramelized. Transfer to a large salad mixing bowl. Light caramelization adds depth compared to raw cabbage. Prepare the Carrots In the same skillet, heat 1 tbsp olive oil. Add carrots, season with salt and pepper, and sauté. Cover for 2–3 minutes, then cook until lightly caramelized and fork tender. Transfer to the salad bowl. Sautéing preserves the carrots’ natural sweetness and texture. Prepare the Onion and Garlic Heat 1 tbsp olive oil in the skillet. Add onion, season, and cook until lightly caramelized. Add garlic and sauté until aromatic. Transfer to the bowl with cabbage and carrots. Cook the Potatoes and Peas Wash and finely dice the potatoes. Add to a pot with enough salted water to cover. Bring to a boil and cook until fork tender. Add peas and cook for 1–2 more minutes. Drain and spread on a tray lined with kitchen paper to dry for 5 minutes. Transfer to the salad bowl. Smoke the Chicken Season chicken breasts and tenders with salt, white pepper, and your favorite rub. Smoke using a stovetop kettle smoker for 20 minutes (or as per equipment instructions). Shred the chicken with two forks and add to the salad bowl. Store-bought smoked ham or salmon can be used as substitutes. Assemble the Salad Add chopped pickled cucumbers and a splash of the brine. Stir in mayo, sour cream, mustard, chopped dill, lemon zest, and juice. Toss until everything is evenly coated. Taste and adjust with more dressing, salt, or pepper if needed. Prepare the Soft-Boiled Eggs (Optional) Bring 1 inch of water to a gentle simmer in a saucepot over medium-low heat. Gently add eggs, cover, and cook for exactly 7 minutes. Rinse under cold water and peel. Slice in half and season with salt and black pepper. To Serve Plate the salad with soft-boiled eggs on top. Garnish with fresh dill. Serve at room temperature or chilled. The perfect bite? Probably the best salad I have so far... Recipe Video:

Jump To Recipe Jump To Video This is hands down one of my favorite ingredients: red bean. I love it in any form. Fillings for some baos, buns or pastries, or some dessert or in this case, a dessert soup, aka Tong Sui ( 糖水). This is a Cantonese-style red bean soup. And to my surprise, there are actually lots of variations to this dessert soup. Some use coconut milk, some add sago, glutinous rice balls, or even black rice. The Japanese would make a porridge outta red beans called, Shiruko, while the Koreans would call, Patjuk with added rice cake balls, in which I will make in the near distant future. Whatever they call it or whichever form they are in, I love it. You can add some lotus seeds if desired, but only add them after blitzing. But the dried mandarin orange peel is a must. It gives this soup a distinct fruity floral flavor. This is rather a very straightforward and easy dish to make, all you need is a bit of patience and effort. So, no excuse for you not to make some, especially during summer. Ingredients: (Serve 4) Japanese Red Beans | Azuki, 200g Dried Mandarin Orange Peel Homemade , 1 Light Muscovado Sugar, 150g Adjust To Preference Sea Salt, Pinch Tapioca Starch / Glutinous Rice Flour, 1 TBSP Heavy Cream, For Serving Equipment: Heavy Pot Blender / Stick Blender Directions: Please visit my " Mandarin Orange Peels " page for the recipe. Soak the Ingredients Soak red beans overnight in a bowl of water, fully submerged. The next day, soak dried orange peel in warm water until softened. Scrape off the white membrane from the orange peel and set aside. Drain and rinse the red beans thoroughly. Cook the Beans In a pot, add red beans and 700g of water. Bring to a simmer over medium heat and cook for 20 minutes. Cover, turn off the heat, and let steep for 2 hours. Simmer with Orange Peel After 2 hours, add another 800g of water to the pot. Add the prepared orange peel. Simmer gently over medium-low heat for about 2 hours, or until the beans are soft and easily smashed. Stir occasionally to prevent burning. Add hot water (1 cup at a time) if needed. Blend the Soup Remove the orange peel and set aside (don’t discard). Use a stick blender or transfer to a blender to blitz the beans until smooth. Return the orange peel to the pot. Add sugar and salt. Stir well. Bring to a gentle simmer. Thicken the Soup Make a slurry with tapioca starch and 2 tbsp of water. Stir the slurry into the soup. Continue cooking until the soup thickens and the sugar has fully dissolved. Taste and adjust sweetness to your liking. Turn off heat, cover, and steep for 30 minutes. Serve Ladle into serving bowls. Drizzle cream over the top for added richness. Serve warm or chilled. This is out of this world yummilicious... 1 serving is never enuff... Recipe Video:

Jump To Recipe Jump To Video This is one of my favorite Chinese dishes. There are actually quite a number of variations for this dish. It traveled across China to Hong Kong, America and even Japan has their own version. I am not saying that my version is the traditional authentic one. This is how I prefer my Mapo Tofu to be prepared, cooked and served. There are a few key ingredients that cannot be replaced: Szechuan peppercorns, DouBanJian and fermented black beans. You can get those ingredients easily at any Asian grocery store or Amazon. You can keep this vegetarian by replacing the ground beef with mushrooms, or if you dislike beef, you can use ground pork or chicken. The trick is to keep tofu in tact. We can do so by blanching in salted hot water and pushing around gently when combining with the sauces. In case you are interested in the history of this dish, you can check out Wiki . In closing, I hope you'll my version of Mapo Tofu a try. Ingredients: (Serve 4) Szechuan Peppercorns, 1 TBSP or Hexa's Szechuan Mala Rempah Adjust To Preference Sea Salt, Pinch Tofu Coarsely Sliced, 600g Mustard Oil / Olive Oil / Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 1" Scallions White Parts Coarsely Sliced, A Handful Ground Beef, 150g Chicken Stock Homemade , 240g Chili Powder 1 TBSP Adjust To Preference Chili Oil Homemade , 1 TBSP Adjust To Preference DouBanJian | Fermented Chili Bean Paste, 2.5 TBSP Fermented Black Beans Coarsely Chopped, 2 TBSP Granulated Sugar, Pinch Soy Sauce, 1 TBSP Mushroom Powder, Pinch Slurry, 1 TSP Potato Starch + 1 TSP Water Toasted Sesame Oil, 1 TBSP Szechuan Pepper Oil, 1 TBSP Adjust To Preference Scallions Green Parts Corsely Sliced, A Handful Equipment: Sauce Pot Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Toast the Peppercorns Toast Sichuan peppercorns in a dry skillet over medium heat until fragrant. Transfer to a spice grinder and blitz into a fine powder. Set aside. Shortcut: use Hexa’s Szechuan Mala Rempah instead. Blanch the Tofu Bring a saucepot of water to a gentle boil over medium heat. Add salt and stir to dissolve. Gently add tofu cubes and blanch for 2 minutes. Drain and set aside. Build the Sauce Base In the same skillet over medium heat, heat up oil. Sauté garlic, ginger, and scallions until fragrant. Add ground beef and cook until just browned. Deglaze with chicken stock. Season the Dish Stir in chili powder, chili oil, doubanjiang, and fermented black beans. Sauté until well combined and aromatic. Gently add the blanched tofu. Push (don’t stir) to coat tofu without breaking it. Add sugar, soy sauce, and mushroom powder. Push again to mix gently. Thicken and Finish Add potato starch slurry and push gently to incorporate. Simmer until thickened. Taste and adjust for heat and salt. Finish with sesame oil, homemade pepper oil, toasted peppercorn powder, and chopped scallions. To make pepper oil: toast 1 tbsp peppercorns, add ¼ cup oil, cook for 1–2 minutes, strain. Serve Transfer gently to serving bowls. Serve immediately with steamed rice. Mama Mia... Perfect every single time... Recipe Video:

Jump To Recipe Jump To Video Believe it or not, the very 1st time I discovered this dish is also the same time I found out that there is a dish called Maltose Chicken . That's the perks for having friends from different countries and cultures. When my friend served this, I actually made a joke about him serving a platter of chilies. He told me that's the purpose of LaZiJi. It is for you to find the fried chicken in the mountain of chilies. Despite the spiciness, I still kept on eating as this is a very yummilicious dish. And to say that I asked for his recipe is an understatement; I begged. You can use the entire chicken. You can also use wings or bone-in skin-on chicken thigh. The key is bone-in chicken. I dislike bone-in breast as it tends to dry out during cooking process. It is still up to your own preference. Be sure to get your hands on some Szechuan chilies or any good quality chilies from China. They make a huge difference. I deseeded the chilies to my own palete. You can leave the seeds on if you are awesome. And if you're interested in the history, you can check out Wiki . Ingredients: (Serve 4) Chicken: Chicken Wings (I used flats) / Chicken Thigh Bone-In Skin-On, 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Light Soy Sauce, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 To Fry: Cornstarch, 40g Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying LaZiJi: Coriander Corsely Chopped, A Handful Scallions Green Parts Corsely Chopped, A Handful Szechuan Peppercorns, 1 TBSP Mustard / Rapeseed / Peanut Oil, 1/4 Cup Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Dried Chilies Preferably Szechuan Deseeded, 50g Freshly Ground Chili Flakes Preferably Szechuan, 3 Chilies Peanuts Roasted Unsalted, 30g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Granulated Sugar, Pinch Toasted Sesame Oil, 2 TBSP Chinese Black Vinegar, 2 TBSP Scallions White Parts Corsely Chopped, A Handful Sesame Seeds, Pinch Equipment: Dutch Oven Cast Iron Skillet / Pan Oven Spice Grinder Directions: Prepare the Chicken In a large bowl, combine chicken with marinade ingredients. Mix well until thoroughly coated. Cover and refrigerate for 1 to 4 hours. Fry the Chicken (First Fry) Add cornstarch to the marinated chicken and mix until evenly coated. Heat 3 to 4 inches of oil in a Dutch oven over medium heat. Test the oil with a wooden chopstick—if bubbles form, it's ready. Gently drop chicken into the hot oil and fry until lightly golden. Drizzle some batter over the frying chicken for extra crisp bits. Remove and drain on a wire rack or paper towel-lined plate. Rest for 5 minutes. Fry the Chicken (Second Fry) Fry the chicken a second time until deeply golden and crisp. Drain and set aside. Prepare the Garnishes Soak coriander and scallions in a bowl of ice water. Toast Szechuan peppercorns in a dry skillet over medium heat until aromatic. Remove and set aside. Make the Laziji Stir-Fry In the same skillet, heat oil over medium heat. Add garlic and ginger, sauté until aromatic. Add in the double-fried chicken, dried chilies, chili flakes, toasted Szechuan peppercorns, and roasted peanuts. To make chili flakes, blitz dried chilies in a spice grinder. To roast peanuts: bake at 180°C (350°F) for 15–20 minutes, then remove skins. Sauté until everything is well mixed. Season with salt, pepper, and mushroom powder. Drain the soaked coriander and scallions. Add to the skillet and toss to combine. Finish with sugar, sesame oil, and black vinegar. Give everything a final toss and remove from heat. To Serve Garnish with sesame seeds and extra scallions. Serve immediately while hot and crispy. You're wingin' it... Super chickenlicious... Recipe Video:

Jump To Recipe Jump To Video St. Paddy's day is fast approaching and this is one of the 3 dishes I was talking about. I didn't know that the Irish have their own version of mashed potatoes until I dove into their history with potatoes. You can research all about it on Wiki . The word "colcannon" derives from the Gaelic term "cal ceannann", which means "white-headed cabbage." In Ireland, during the 17th and 18th centuries, potatoes, cabbage, and leeks were considered foods of the common man. It is also an Irish Halloween tradition to serve colcannon with a ring and a thimble hidden in the dish. I am using nappa, a cabbage that is very affordable and accessible to me. If you have access to affordable savoy cabbage, please use it. As for the potatoes, use the best affordable gold potatoes that you can get your hands on. As for the mashed potatoes, please invest in a ricer rather than a potato masher. It will work its magic. The trick is to get fluffy mashed potatoes, and the only couple of ways is to use a stick blender with a puree attachment. If you don't have 1, you can pass the potatoes thru' a fine sieve. It may take quite a bit of effort and time tho. In closing, I wish everyone a very Happy St. Paddy's Day! Ingredients: (Serve 4) Nappa / Savoy Cabbage, A Handful Yukon Gold Potatoes, About 500g Grapeseed / Sunflower / Peanut / Canola Oil, For Greasing Turkey Bacon / Bacon, 4 Thick Slices High Quality Olive Oil, A Drizzle Heavy Whipping Cream, 75g Butter, 50g Sea Salt, Pinch Black Pepper, Pinch Nutmeg Freshly Grated, Pinch Equipment: Sauce Pot Ricer Stick Blender with Puree Attachment / Sieve Oven Directions: Blanch the Cabbage Fill a pot with water and heat over medium. Once bubbles appear, blanch cabbage for 1 minute until it darkens. Remove with a spider strainer and set aside to cool slightly. Coarsely dice and reserve for later. Boil the Potatoes Wash potatoes thoroughly. Run a knife around each potato to score the skin. Add potatoes to the same pot of water, topping up if needed to submerge fully. Boil until fork-tender—the skin should peel easily and the knife should slide out smoothly. Drain and let cool. Peel the skins and set the potatoes aside. Optional: Drizzle potato skins with olive oil and roast at 180°C (355°F) until crispy for garnish. Prepare the Bacon Lightly grease a baking tray and add bacon slices. Broil in the oven until crisp. Let cool, then dice. Optional: Drizzle bacon fat over the diced bacon for extra flavor. Mash the Potatoes Pass peeled potatoes through a ricer into a large bowl. In a saucepan, melt butter with cream over medium heat. Pour into the riced potatoes and mix until smooth. Use a stick blender with a puree attachment or a fine sieve for extra creaminess. Fold in the Flavor Add diced cabbage and bacon to the mashed potatoes. Fold until evenly combined. Season with salt and pepper to taste. Grate in nutmeg and give it a final stir. Serve Spoon into individual serving bowls. Garnish with crispy potato skins. Serve immediately while warm. Kinda like a level up mashed... Potatolicious... Recipe Video:

Jump To Recipe Jump To Video I have no idea where or how this dish originated. All I know is that someone decided to simply bake puff pastry on an Irish stew and called this a stew pie. I thought, why not? So, I gave it a shot and this is absolutely yummilicious! I used 2 different cuts of lamb for texture contrast; minced and cubes. I also decided to give the minced lamb a bit of a North African twist for some extra oomph. An Irish stew (stobhach gaelach) is actually a traditional Irish dish made from lamb as well as potatoes, onions and parsley. It originated in Ireland Although traditionally made with lamb or mutton, Irish stew was basically a cheap meal that was thrown together with leftovers and filled out with potatoes. You can also omit the puff pastry and it will still be an awesome stew. Trust me, this stew is game-changing! Happy St. Paddy's Day! Ingredients: (Make 1 ten inch pie) Minced Lamb: Minced Lamb, 500g Sea Salt, 5g Cumin Powder, 1 TBSP Coriander Powder, 1 TBSP Fennel Seeds Ground, 1 TBSP Smoked Paprika, 1 TBSP Garlic Powder, 1 TSP Harissa Homemade , 1/4 Cup Stew Pie: Vegetable Stock Homemade , 400g Yukon Gold Potatoes, About 500g Sea Salt, Pinch Lamb Meat Cubes (I'm using bone-in brisket), 500g Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP Black Pepper, Pinch Carrots Oblique Cut, 2 Yellow Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Worcestershire Sauce, 1 TBSP Unbleached All Purpose Flour, 2 TBSP Dried Thyme, Pinch Dried Parsley, Pinch Guinness Stout, For Deglaze Store-Bought Frozen Puff Pastry, 1 Sheet Egg Lightly Beaten, 1 Equipment: Cast Iron Skillet Oven Sauce Pot Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Please visit my " How To Make Harissa " page for the recipe. Marinate the Minced Lamb In a large bowl, combine minced lamb with your preferred spices and aromatics. Cover with cling film and marinate in the fridge overnight. Prepare the Stock and Potatoes The next day, simmer vegetable scraps in vegetable stock for 8 to 10 minutes. Cover and steep for another 5 minutes, then strain and set aside. Wash and coarsely wedge potatoes. Boil in salted water until fork tender. Drain and set aside. Sear the Lamb Cubes Season lamb cubes with salt and pepper. Heat oil in a skillet over medium-high heat. Sear lamb until browned on both sides. Remove and rest on a plate. Build the Stew In the same skillet, add carrots. Season and sauté briefly until fork tender. Add onions and cook until translucent. Stir in garlic and sauté until fragrant. Add marinated minced lamb and cook until lightly browned. Deglaze with some prepared vegetable stock. Add tomato puree and Worcestershire sauce. Stir well. Pour in remaining stock and sprinkle in flour. Mix until thickened. Return seared lamb and juices to the pan. Simmer on low until meat is tender, stirring occasionally. Top up with stout if the stew gets too dry. Season to taste. Finish with thyme and parsley. Simmer 3 to 5 more minutes. Remove from heat. Assemble and Bake Preheat oven to 220°C (425°F). Cover the skillet with thawed puff pastry. Trim excess and seal edges. Brush with egg wash. Cut slits on top to vent steam. Bake for 20 to 25 minutes or until the crust is golden and crisp. Serve Let cool slightly before slicing. Serve warm with a side of greens or crusty bread. An umami bomb... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I still have some bacon and cabbage leftovers from my Colcannon recipe. I figured why not make this nourishing and simple Japanese dish? Please do not let the name intimidate you. This is simply stacking alternating layers of cabbage and bacon cooked in stock. Yes, as simple as it sounds, this tastes super yummilicious! Perfect for this cold weather. The trick is to stuff the pot tightly so that the cabbage and bacon would not fall apart during the cooking process. You can do so by stuffing any small cabbage leaves or dried mushrooms in the center to pack the cabbage and bacon tightly. If you are lazy to make the dashi, you can use any store-bought stock or broth. It will still work out great. As for the sauce, you can buy Ponzu at any Japanese grocery store. So, no excuse for you not to make this wholesome dish. Ingredients: (Serve 4) Dashi: Kombu, 1 Water, 1L Ginger Finely Minced, 1" Sake, 2 TBSP Soy Sauce, 1 TBSP Sea Salt, Pinch Mille Feuille: Nappa / Savoy Cabbage, A Handful Turkey Bacon / Bacon / Sliced Pork Belly, A Handful Dried Shiitake Mushrooms, A Handful Sauce: Rice Vinegar, 1 TBSP Soy Sauce, 1 TBSP Mirin, 1 TBSP Fresh Lime / Yuzu Zest, 1 Lime Fresh Lime / Yuzu Juice, 1 Lime Shichimi Togarashi, Pinch To Finish: Scallions Coarsely Chopped, A Handful White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Pot Directions: Prepare the Dashi Broth In a pot over medium heat, combine kombu and water. Simmer for 5 to 8 minutes, then cover and steep for another 5 minutes. Remove and discard or slice the kombu for serving. Add sake, soy sauce, ginger, and salt. Stir well, taste, and adjust seasoning. Cover and set aside. Assemble the Mille Feuille Nabe Alternate layers of napa cabbage and bacon. Stack tightly. Cut the stack into thirds and place upright in a separate pot. Use a jar or cup in the center to support the structure if needed. Continue layering, slicing, and arranging until the pot is tightly packed. Fill any empty center gaps with small cabbage leaves or dried mushrooms. Cook the Hot Pot Pour the prepared dashi broth over the cabbage and bacon. Bring to a gentle simmer over medium-low heat. Cover and cook for 12 to 15 minutes, until the bacon is soft and the cabbage tender. Prepare the Dipping Sauce Combine all sauce ingredients in a bowl. Stir well and set aside until ready to serve. Finish and Serve Once cooked, remove the pot from heat. Finely dice the rehydrated mushrooms (if used). Garnish with chopped scallions. Drizzle with white soy and sesame oil. Serve immediately with dipping sauce on the side. Everything just melts away in my mouth... An umami bomb... Recipe Video:

Jump To Recipe Jump To Video Does anyone still remember the infamous NYT's version of Singapore Chicken Curry? I'm 100% sure that they'd taken down the video from TikTok. Either way, you can still find the written recipe here . You can also watch some rants from a Singaporean as well: Anyhow, I indeed took some of those elements and created this version. I am not saying that my version is better or the traditional authentic way. This is how I love my Singapore Chicken Curry to be (I still dislike using the word "curry"). The key is to use bone-in chicken. You can use the entire chicken, but I still preferred to use bone-in chicken thighs. This is because different parts of the chicken cook differently. I also would rather cook the potatoes separately. Again, potatoes and chicken cook at different timing. The other 2 keys are to use a spice blend (or masala) and a spice rempah. To translate, rempah in Melayu means "a paste of spices which imparts an intense flavor to a dish". I think perhaps those 3 elements make up for a Singapore Chicken Curry. Anyway, I still seared my chicken beforehand. I do this to elevate the flavors as well as to render extra fat to the base of the curry. This will prevent the curry from being too greasy. A lot of people would disagree otherwise, but I still trust my own palate. Anyhow, I hope you'll give my version a try. An extra keynote is to serve this curry with some baguette. Singaporeans love dipping some baguette into their curries and it makes perfect sense. Ingredients: (Serve 3) Masala: Cloves, 5 Green Cardmoms, 4 Black Peppercorns, 6 White Peppercorns, 4 Cinnamon Stick, 1 Star Anise, 1 Bay Leaf, 1 Dried Chilies, 3 Coriander Seeds, 1 TBSP Cumin Seeds, 2 TBSP Fennel Seeds, 1 TSP Nutmeg Freshly Grated, Pinch Chicken: Chicken Thigh Bone-In with Skin, 3 About 600g Sea Salt, Pinch Mushroom Powder, Pinch Spice Rempah: Dried Chilies, 20g Red Onions Coarsely Wedged, 2 Garlic Crushed, 3 Cloves Ginger Crushed, 1" Galangal Crushed, 1" Turmeric Crushed, 1 Belachan | Fermented Shrimp Paste, 1 TBSP Fresh Red Chilies Deseeded, Coarsely Sliced, 2 Candle Nut / Macademia, 1 Curry: Yukon Gold Potatoes, About 500g Sea Salt, Pinch Coconut / Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 1 TBSP Soy Sauce, 1 TBSP Coconut Milk, 300g Chicken Stock Homemade , 500g Pandan Leaves Washed and Tied to a Knot, 3 Granulated Sugar, Pinch Dried Kadi Patta Homemade , 1 TSP Fresh Coriander Coarsely Sliced, A Handful Baguette Coarsely Diced, For Serving Equipment: Food Processor / Blender / Stick Blender Heavy Pot Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Dried Kadi Patta " page for the recipe. Prepare the Masala Toast all spices (except nutmeg) in a dry skillet over medium heat until fragrant. Transfer to a spice grinder, grate in the nutmeg, and blitz to a fine powder. Set aside. Marinate the Chicken Slit shallow cuts into the chicken thighs to help absorb flavor. Season with salt and mushroom powder. Massage half the masala onto the chicken. Cover and marinate overnight in the fridge. Make the Spice Rempah Soak dried chilies in hot water for 30 minutes. Deseed if preferred. Add chilies, remaining masala, and the rest of the rempah ingredients to a bowl. Blitz into a fine paste using a stick blender, food processor, or blender. Add water to get it going if needed. Prepare the Potatoes Wash and coarsely wedge the potatoes. Simmer in salted water until fork tender. Drain and set aside. Cook the Chicken Heat 2 tbsp coconut oil in a pot over medium-high heat. Sear chicken skin-side down until crisp, about 2 to 3 minutes. Flip and sear another 1 to 2 minutes. Cook in batches if necessary. Set aside to rest, reserving all juices. Build the Curry Deglaze the pot with the rempah and some water (rinse the blender for this). Stir and cook until the liquid evaporates. Add soy sauce and 1 tbsp coconut oil. Cook until the rempah deepens in color and thickens. Pour in coconut milk, chicken stock, and pandan leaves. Stir to combine. Simmer and Finish Add the cooked potatoes, seared chicken, and its juices to the curry. Stir well. Taste and adjust with salt and sugar. Add more sugar if the curry is too spicy. Bring to a gentle simmer. Lower heat and cook covered for 18 to 20 minutes, stirring occasionally, until slightly reduced. Garnish and Serve Stir in chopped coriander and dried kadi patta. Ladle into serving bowls and garnish with more fresh coriander. Serve immediately with baguette. Making your own spice blend makes all the difference... Succulent... Potatolicious... The bread just makes sense... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested how to make use of dried longan. This is the 1st dish that came to mind. Cheng Tng or 清汤 literally means clear soup, is a traditional Singaporean dessert. I am not saying that my version is traditional or authentic. This is how I love my Cheng Tng to be: loads of ingredients, not sugary sweet, thus allowing each of the ingredients to shine on their own and work their magic. These days, Cheng Tng is just a bland sugary dessert soup with hardly any ingredients. Its origins are pretty murky. I'd heard that this is actually a Cantonese dessert that was savory soup and it somehow evolved into what it is today: a dessert. It contains six types of ingredients known as "lok mei"; in essence, six herbs, which, when combined, are meant to cool the body down. In case you are wondering, the six herbs are Chinese yam, Solomon’s seal, lotus seeds, lily bulbs, fox nuts and dried longan. I will definitely explore that in the near distant future. In the meantime, let's enjoy this Cheng Tng. Ingredients: (Serve 8) White Fungus, 1 Pang Da Hai (胖大海) | Malva Nuts, 8 Water, 3L Dried Honey Dates, 100g Lotus Seeds Cored, 50g Sweet Potatoes Washed Thoroughly Coarsely Wedged (I'm using Japanese purple sweet potatoes), About 300g Pandan Leaves Tied Into a Knot, 3 Barley, 50g Amaranth, 15g Millet, 15g Sago, 50g Ginkgo Nuts, 100g Dried Longan, 100g Jujube, 10 Candied Winter Melon Coarsely Diced, 50g Candied Ginger Coarsely Diced, 30g Rock Sugar, 30g Gula Melaka, 30g Equipment: Heavy Pot Directions: Prepare the White Fungus Soak in warm water for about 30 minutes until softened. Trim off the tough core and cut the rest into bite-sized pieces with kitchen scissors. Rinse thoroughly and drain. Set aside. Prepare the Pang Da Hai Simmer in a pot of water until fully bloomed. Cover and steep for 5 minutes. Remove and discard the outer skins and seeds. Set the soft flesh aside. Prepare the Honey Dates In a heavy pot over medium heat, add 3L of water. Blanch honey dates until softened, about 5 minutes. Remove and let cool. Once cool, slice and remove the pits. Set aside. Start the Soup In the same pot of water, add cored lotus seeds and cook until softened. Add in diced sweet potatoes and pandan leaves. Continue simmering until the sweet potatoes are fork tender. Add the Final Ingredients Stir in white fungus, Pang Da Hai, and pitted honey dates. Add sago and stir well to combine. Simmer on low heat, covered, for about 20 minutes or until the sago turns translucent and chewy. Stir occasionally to prevent sticking or burning. Adjust and Serve Taste and sweeten with sugar to your preference. Serve warm for comfort or chilled for a refreshing dessert. Nourishing... Refreshing... Recipe Video: