Jump To Recipe Jump To Video I found out about this by accident. I was browsing thru' Easter recipes on google and somehow the name rings. I mean Pashka isn't far off from Paska (Ukrainian Easter bread). Out of curiosity, I clicked on the link and the rest is history. That's when I know I needed to do some justice to Kulich ; my paska recipe is the best that I have crafted so far and I do not wanna temper with that anytime soon. But for Kulich, it needed to be revamped and paired with this awesome cream cheese spread. You can read all about the history at Wiki . Traditionally, the cheese mixture is pressed and molded in Pashka molds. You can use a pudding bowl if you have one. I do not have any of those, but somehow I found a pyramid shaped bowl which kinda resemble a Pashka mold. I am also using some ramekins as well. In closing, I hope you will give Pashka and Kulich a try this Easter. Ingredients: (Serve 4) Raisins, 20g Dried Apricots Finely Chopped, 20g Candied Orange Peels, 20g + More For Garnishing Brandy / Cointreau / Grand Marnier , 2 TBSP Heavy Whipping Cream, 135g Egg Yolks, 2 Granulated Sugar, 65g Pure Honey, 30g Cream Cheese / Cottage Cheese, 500g Unsalted Butter, 30g + More For Greasing Almonds Slivered, 25g + More For Garnishing Glazed Cherries, For Garnishing Kulich Homemade , For Serving Equipment: Pashka Molds / Pudding Bowls / Ramekins Hand / Stand Mixer Sauce Pot Directions: Please visit my " Kulich " page for the recipe. Soak raisins, apricots and peels with brandy in a bowl. Mix to combine well and set aside. Steam cream in a sauce pot over medium heat. Whisk together egg yolks, sugar and honey in a bowl. Once bubbles start to form along the edges, gradually pour the cream into the yolk mixture while still whisking, 1/2 portion at a time, until fully incorporated. Return the custard to the sauce pot over medium heat. Continue whisking until the custard has thickened and coats the back of a spoon. Set it aside to cool down completely. If you have pashka molds or pudding bowls, use them. If not, grease ramekins with some butter and line them with some cheesecloth, over hanging. Once the custard has cooled down, whisk cream cheese and butter until light and fluffy with a hand or stand mixer. Transfer the cooled custard to the cream cheese mixture. Add in the soaked fruits with all the soaking liquid and almonds. Fold everything together until well combined. Transfer to the prepared ramekins, molds or bowls (if using). Gently press to compact. Chill the fridge for at least 24 hrs. When about to serve unmold onto serving plates. Garnish with some glazed cherries, slivered almonds and orange peels. Spread the pashka onto some kulich and enjoy. I can eat this on its own... Heavenly! Happy Easter! Recipe Video:

Jump To Recipe Jump To Video I didn't know that I have some leftover frozen frangipane hiding at the back of my freezer. It has been about 4 months! I am quite surprised that it has not gone bad. I have some leftover Kulich, so, 1 + 1 = this pudding. If you do not have any leftover frangipane, fret not, I got you covered. All the ingredients, measurements and directions are written down below. If you do not have any leftover Kulich, you can use any Easter bread. And if you don't have any of those, you can also use any stale bread; broiche would be a wonderful substitute. As for the fruit, any stone fruit will do the trick. I am using plums, you can use peaches, cherries, apricots, nectarines or maybe even apples. Glaze the baked pudding with some apricot-orange mixture and you will have a wonderful leftover dessert. Ingredients: (Make one 8" pudding) Frangipane: Unsalted Butter Softened, 125g Granulated Sugar, 125g High Quality Almond Meal, 125g Unbleached All Purpose Flour, 50g Sea Salt, Pinch Eggs, 2 Fresh Orange Zest, 1/2 Orange Cookie Spice Blend Homemade , 1/2 TSP Pudding: Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah Coarsely Diced, A Handful Plums Corsely Sliced, 2 Less or More Apricot Jam, 1 TBSP Fresh Orange Zest, 1/2 Orange Fresh Orange Juice, 1 TBSP Slivered Almonds, For Garnishing Equipment: 8" Spring-Form Cake Pan Hand / Stand Mixer Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Kulich " page for the recipe. Prepare the frangipane. In a large mixing bowl, cream butter until light and fluffy with a hand or stand mixer. It should resemble a mayo consistency. Add in the sugar and continue creaming until well combined. Followed by the almond meal, flour and salt. Add in the egg and whip until fully incorporated. When you hold up the frangipane, it should hold its shape and not fall off from a spatula. Lastly, mix in orange zest and the cookie spice blend. Continue mixing until well combined. Prepare the pudding. Preheat oven to 170 degree celsius or 340 fahrenheit. Add just enuff leftover Kulich or stale bread to cover the bottom of the cake pan. Press down the bread gently. Try to compact it as much as humanly can, but do not over flatten it. Spoon and spread the frangipane evenly over the bread. Lay the sliced plums onto the frangipane, creating some patterns as you desired. Wack into the oven and bake for about 35 to 45 mins or until lightly golden brown. While the pudding is baking, mix together apricot jam, orange zest and juice in a small bowl until well combined. Once the pudding is out of the oven, immediately brush the apricot mixture onto the pudding. Set aside to cool down completely before unmolding onto a serving plate. When about to serve, brush the pudding 1 more time with the apricot mixture and garnish with a generous amount of slivered almonds. Slice and serve immediately. A wonderful way to make use of leftover bread... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I found out about this by accident. I was browsing thru' the internet for ways to make use of leftover or stale bread, and this Brown Betty caught my attention. It is somewhat like Apple Crisp or Cobbler. I thought to myself, "I'm in!" without any hesitation, as I had all the ingredients on hand. Just out of the oven... A Brown Betty is a traditional American dessert made from fruits and sweetened crumbs. The dish was first mentioned in print in 1864; a recipe from 1877 uses apple sauce and cracker crumbs. Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House! Taken from Wiki . A yummilicious mess... This is another fantastic way to make use of any leftover Easter bread or stale bread and some sad fruits hiding at the back of a fridge. In closing, this is a hearty dessert, especially during the cold holiday season. So, save this recipe! Ingredients: (Make one 9" Apple Brown Betty; Serve 12) Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah Coarsely Diced, About 2 Loaves Granny Smith Apples Peeled Cored Coarsely Diced, About 500g Red Gala Apples / Any Red Apples Cored Coarsely Diced, About 500g Or Pears Preferably Bosc Or A Mixture of Fresh Berries Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Light Muscovado Sugar, 75g Adjust To Preference Sea Salt, Pinch Cookie Spice Blend Homemade , 2 TSP Or Pumpkin Spice Blend Homemade Calvados / Brandy / Cointreau / Spiced Rum, 2 TBSP Apricot Jam, 2 TBSP Butter Coarsely Diced, 50g + More For Greasing Equipment: 9" Round Cake Pan / Pastry Ring / 8" Square Baking Dish Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Kulich " page for the recipe. Crumble the leftover or stale bread into a large bowl and set aside. *If your stale bread is too hard to crumble by hand, you can use a food processor and pulse it a few times. Try not to overdo it, or you will end up with bread crumbs.* In a large mixing bowl, mix together the 2 types of apples, orange zest, juice, sugar, salt, cookie spice, brandy and apricot jam until well combined. Taste and adjust for sweetness with sugar. Preheat oven to 190 degree celsius or 375 Fahrenheit. Lightly grease the baking pan with butter. Sprinkle and distribute the crumbled bread onto the pan. Followed by the apple mixture. Press it down gently to compact. Repeat the steps, stacking crumbled bread and apple mixture. The last layer should be the crumbled bread. Drizzle any leftover juice (from the apple mixture) over the Brown Betty. Sprinkle and distribute the diced butter over the top. Cover the pan with aluminum foil. Wack into the oven and bake for 45 mins. Remove the foil and bake for another 10 to 12 mins or until it is crispy golden brown. Serve immediately with some ice cream, sour cream or any leftover Pashka . I served my Brown Betty with leftover Pashka ... Mama Mia... Another fantastic way to make use of leftover / stale bread... Recipe Video:

Jump To Recipe Jump To Video This is what happens when I was messing around in the kitchen. Experimenting to be exact. After that 1st mouthful, I told myself that I have to share this little experiment. It wouldn't be neat to hide this lovely recipe from the world. I still have some leftover Easter bread and I still remember what I did with my leftover Xmas cake in January. Anyway, this is largely inspired by 2 of my favorite chefs: Massimo Bottura and Jacques Pépin. What inspirations, you may ask. Well, it is Massimo's Better Than Panettone Soufflé and Jacques' Maman's Cheese Soufflé. And the result is this lazy yet lovely soufflé. Jacques took all the hassle out of making a soufflé, while Massimo transform the leftover Panettone into another entirely new and excellent dish. So I thought why not combine the 2 into 1? This is how my leftover Kulich soufflé is born. I hope you will give this recipe a try. Ingredients: Inspired by Massimo Bottura & Jacques Pépin (Serve 2) Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah, 150g High Quality White Chocolate Preferably Valrhona or Callebaut, 25g Unsalted Butter, 15g Eggs, 3 Sea Salt, Pinch Granulated Sugar, 50g Cornstarch, 1 TBSP Fresh Lemon Zest, 1/2 Lemon Limoncello, 2 TBSP Equipment: Ramekins Oven Food Processor Hand / Stand Mixer Double Boiler Directions: Please visit my " Kulich " page for the recipe. Preheat oven to 100 degree celsius or 210 fahrenheit. Coarsely dice the leftover bread and transfer it onto a baking tray. Wack into the oven and bake for about 1 hr or until the bread is dry and crispy. Turn the temperature up to 180 degree celsius or 355 fahrenheit. Transfer to a food processor and blitz until crumbs form. Set aside until ready to use. Melt white chocolate and butter on a double boiler. Remove from heat and set it aside. Whip the eggs with a hand or stand mixer until tripled in volume. Add in the salt and sugar. Continue whipping until the color turns pale yellowish. Sieve in the cornstarch. Fold in the chocolate mixture. Followed by the bread crumbs. Lastly, fold in lemon zest and limoncello until everything is fully incorporated. Transfer onto ramekins and wack into the oven and bake for 9 to 12 mins. The sides should be browned, the center should be molten and wobbly. Remove from the oven and serve immediately. Just right out of the oven. It will rise just a little and will deflate once it cools... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video I have been wanting to do this but I just kept pushing it back until today. Finally, I decided to post this recipe of mine. Again, I am not saying that my version is the best out there nor is my version perfect in any way. This is how I love my soy eggs. The trick is to taste the soy sauce that you are using. I am using a 1:3 soy to water ratio; the brand of my soy sauce is Kikoman (if that helps). If it is too salty, use more water. If it is not salt enuff, add more soy. It is best to kickstart with a 1:1 ratio of 30g each and adjust it from there. Another trick is not to oversoak the eggs. 12 to 16 hrs is an ideal period of time. You can reuse the soy sauce mixture for any future soy eggs or even use it for another brand new recipe (which I'm gonna show you soon). You can freeze it for up to 3 months. Ingredients: (Make 6 eggs) Eggs, 6 Water, 270g Soy Sauce, 90g Rice Vinegar, 2 TBSP Demerara Sugar, 1 TBSP Ginger Powder, 1 TSP Garlic Powder, 1 TSP Shichimi Togarashi / Szechaun Mala Rempah Preferably Hexa , 1 TSP Volcano Chili Powder Preferably Hexa , Pinch Adjust To Preference Equipment: Sauce Pot Directions: In a sauce pot, bring 1 inch of water to a slow gentle boil. Carefully, using a pair of tongs, place the eggs into the water. Cover and let the eggs cook for exactly 6 mins. Remove from heat and immediately place the eggs under running water. Add ice if needed, to stop the eggs from cooking further. Carefully peel the shells from the eggs. Transfer the eggs into a sterilized jar and set them aside. In a large bowl, mix together, water, soy, vinegar, sugar and all the spices, until everything is well combined. *Taste your soy, if it is too salty or not salty enuff, adjust the ratio between soy and water. I am using a 1:3 soy to water ratio.* Transfer the water-soy mixture into the jar. If the mixture is not enuff to fully submerge the eggs, add more water. Cut out a piece of parchment paper into a circle and place it on top of the egg mixture to act as a cartouche. Cover the jar and chill in the fridge at least overnight or for 12 to 16 hrs. Remove the eggs from the soy mixture and store them in an airtight container. The eggs can be kept chilled in the fridge for 3 days. You can freeze for up to 3 months and reuse the soy mixture for future soy eggs or recipe adventures. The eggs can be stored chilled in the fridge for up to 3 days in an airtight container... Eggcellent... Recipe Video:

Jump To Recipe Jump To Video Someone in TikTok has been requesting a laksa recipe. So, it is. Everything is made from scratch: from the fishcake to the rice noodles. Yes, I agree. This requires a tremendous amount of effort and time. You can skip the fishcake and noodles steps. It is perfectly fine to use store-bought ones; I decided to make everything from scratch cos some of my audience may not have access to fishcakes or rice noodles. When it comes to laksa, there are actually numerous different variations. From curry laksa, to asam laksa to Sarawak laksa, etc etc. My grandma and mother used to cook this version of laksa so I kinda grew up having Nyonya styled laksa. I am not saying that this recipe is from my grandmother or mother. But as vaguely as I can remember, this is how they make their laksa. Building a roux-based stew is a must as it enhances the flavor and taste. Perhaps that distinguishes their version from the rest, I guess. Anyhow, I hope you will give this recipe a try. Ingredients: (Serve 8) Shrimp: Shrimp, 600g Baking Soda, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Tapioca Starch, 1 TBSP Egg White, 1 Egg Fishcakes: Pollock / Mackeral, 250g Garlic Powder, 1 TSP Onion Powder, 1 TSP Sea Salt, Pinch Granulated Sugar, Pinch Mushroom Powder, Pinch Unbleached All Purpose Flour, 20g Potato Starch, 20g Sesame Oil, 5g Egg White, 1 Egg Rapeseed / Sunflower / Peanut Oil, For Frying Spice Rempah: Dried Chilies, 20g Dried Shrimp, 100g Red Onions Coarsely Wedged, 2 Lemongrass White Parts Only, 5 Stalks Candlenuts / Macademia, 5 Ginger, 2" Galangal, 2" Turmeric, 2" Garlic Crushed, 5 Cloves Red Chilies Deseeded, 2 Green Chilies Deseeded, 2 Coriander Powder, 1 TBSP Belachan | Fermented Shrimp Paste, 30g Coconut Oil, 200g Stew: Unbleached All Purpose Flour, 20g Coconut Oil, 20g Pandan Leaves Tied Into Knot, 3 Coconut Milk, 1L Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful Sea Salt, Pinch Gula Melaka, Pinch Tofu Puffs Finely Diced, 10 Pieces Rice Noodles: Rice Flour, 250g Sea Salt, 6g Boiling Water, 480g Tapioca Starch, 30g Grapeseed / Sunflower / Peanut Oil, 30g Laksa: Beansprouts, A Large Handful Soy Eggs Homemade , 8 Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful Sambal Homemade , For Serving (Optional) Equipment: Dutch Oven / Deep Fryer Nonstick Skillet / Pan Heavy Pot Sauce Pot Blender / Food Processor / Stick Blender Ricer Directions: Please visit my " Soy Eggs " for the recipe. Please visit my " How To Make Sambal " page for the recipe. Prepare the Shrimp Shell and devein shrimp, reserving the shells. Coat shrimp with baking soda, add just enough water and ice cubes to submerge, and let sit for 30 minutes. Rinse well and marinate the shrimp with aromatics and seasonings. Cover and chill overnight. Make the Shrimp Stock Wash shrimp shells and place in a pot with vegetable scraps and 1.5L water. Simmer for 5 to 8 minutes, cover, and steep for another 10 minutes. Strain and discard the solids. Set stock aside. Poach the Shrimp Bring shrimp stock to a gentle simmer. Add marinated shrimp and poach for 2 to 3 minutes, until opaque. Drain and set shrimp aside. Prepare the Fishcakes Make the Paste & Fry Blitz fishcake ingredients (except oil) into a smooth paste. Heat oil in a Dutch oven or deep fryer. Grease your hands and shape about 1 tablespoon of paste into a log. Fry until golden brown and drain on paper towels. Repeat with remaining paste and set aside. Prepare the Spice Rempah Hydrate & Blend Soak dried chilies and dried shrimp in warm water for 30 minutes. Deseed the chilies and add them to a blender along with the shrimp and soaking liquid. Add onions, lemongrass, candlenuts, ginger, galangal, turmeric, garlic, chilies, and coriander powder. Blitz until smooth. Toast & Cook Toast belachan in a skillet until aromatic. Add the spice paste and a splash of water to clean out the blender. Sauté, gradually adding oil until the mixture is thick and darkened. Set aside. Make the Laksa Stew Build the Broth In a heavy pot over medium heat, whisk flour and oil into a roux until lightly browned. Gradually whisk in shrimp stock. Add the rempah, pandan leaves, coconut milk, and laksa leaves. Simmer for 20 to 30 minutes until thickened. Season with salt and gula melaka to taste. Stir in tofu puffs and remove from heat. Make the Rice Noodles Form the Dough Toast rice flour in a skillet, stir in salt, then add boiling water. Mix until a dough forms, then add the remaining ingredients and knead into a smooth dough. Cook the Noodles Bring a pot of water to a simmer. Press portions of dough through a ricer into the water. Once the noodles float, cook for another minute. Drain and set into serving bowls or keep in ice water until ready to serve. To Serve Blanch beansprouts in hot water for 2 minutes. Place noodles in bowls and top with beansprouts. Ladle hot laksa broth over with tofu puffs. Garnish with laksa leaves. Serve with poached shrimp, fishcakes, soy eggs, and sambal if desired. Soy eggs never disappoint... Shrimplicious... Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video This is what my grandma used to do with leftover beansprouts and rice noodles, especially after a day of serving laksa. The next day, she will scramble whatever is leftover and put it together into a dish. And this is her version of an Indonesian dish: tauge goreng or beansprout stir-fry. The base of this dish is a salty spicy sauce that consists of taucheo aka salted fermented soybeans. If you have difficulties getting your hand on taucheo, you can use miso instead. Be sure to go easy on the salt as this is super salty. Overall, this is a nourishing dish and a fantastic way to make use of leftover beansprouts and noodles. If you do not have any noodles, you can omit and serve this over some cooked rice. It will still be as yummilicious. I'm literally drooling just thinking about it. Ingredients: (Serve 2) Taucheo | Salted Fermented Soybeans / Miso, 1/4 Cup Sambal Homemade , 1 TBSP Volcano Chili Powder Preferably Hexa , 1 TSP Adjust To Preference & Optional High Quality Olive Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic, 3 Cloves Veg Stock Homemade, 120g Bean Sprouts, 150g Rice Noodles Homemade or Store-Bought, 125g Scallions Coarsely Chopped, For Garnishing Equipment: Skillet / Pan Directions: Please visit my " Nyonya Laksa " for the rice noodles recipe. Please visit my " How To Make Sambal " page for the recipe. In a bowl, mix together taucheo, sambal and volcano chili (if using) until well combined. Set it aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in the garlic and saute until aromatic. Next, add in the taucheo mixture and stir to combine well. Add in the veg stock and deglaze. Lastly, add in the beansprouts and noodles. Saute until well combined. Continue cooking until thickened. Transfer to serving plates. Garnish with scallions. Serve immediately. Hexa 's Volcano Chili Powder... Nourishing... Super droolicious... Recipe Video:

Jump To Recipe Jump To Video Some of you lovely people have been asking what they can do with the leftover soy marinade aside from recycling it for another batch of soy eggs. This is what I usually do. And this is also my mum's recipe. Being a busy career lady, my mother would whip up some very simple yet hearty dishes. This is one of those nourishing dishes. This practically takes less than 30 mins to put together; from cooking the soy sauce mixture to the omelette. She can even throw in some simple congee to go with the soy omelette. Every mouthful of this is nostalgic. If you do not have any leftover soy marinade, you can simply add soy sauce and water. I am using a 1:3 ratio as my soy sauce is pretty salty. You can start off with 10g of soy and water to kickstart. I have also included the simple congee recipe down below in case you are interested. Ingredients: (Serve 2) Soy Marinade From Soy Eggs Homemade , 1 Recipe or 270g Water + 90g Soy Sauce Bay Leaf, 1 Scallions White Parts Crushed, 2 Garlic Crushed, 3 Cloves Ginger Crushed, 1" Star Anise, 1 Ground Beef, 150g Sea Salt, Pinch Black Pepper, Pinch Eggs, 3 High Quality Olive Oil, 2 TBSP Cornstarch, 1/2 TBSP Water, 1 TBSP Dark Muscovado Sugar, 1 TBSP White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Green Parts Coarsely Chopped, For Garnishing Rice, 75g (Optional) Preserved Mustard Olive Leaves, For Serving (Optional) Equipment: Nonstick Skillet / Pan Sauce Pot Directions: Please visit my " Soy Eggs " for the soy marinade recipe. Prepare the Soy Mixture Transfer soy marinade to a saucepot. Add bay leaf, scallions, garlic, ginger, and star anise. Bring to a simmer over medium heat and let it simmer for 5 to 8 minutes. Cover and steep for about 10 minutes off heat. Make the Soy Omelette In a large mixing bowl, season ground beef with salt and pepper. Add in eggs and mix until well combined. In a skillet over medium heat, add olive oil and pour in the egg mixture. Sauté until the beef is cooked through and eggs are set. Stir in the steeped soy mixture. Mix cornstarch and water in a small bowl until smooth and add to the pan. Stir and continue cooking until thickened. Add sugar and stir until dissolved. Remove bay leaf, star anise, garlic, and ginger. Mash the garlic into a paste and mix it back in for extra flavor. Finish with white soy sauce and toasted sesame oil. Stir and garnish with scallions. Make the Simple Congee Rinse rice thoroughly, about five times. Transfer to a saucepot and cover with water (about 1 inch above the rice). Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally. Once soft and slightly puffed, remove from heat. Cover and let steep for 5 to 8 minutes until thick and creamy. To Serve Spoon the congee into serving bowls. Top with soy omelette and preserved mustard olive leaves. Serve hot and enjoy. Hearty and yummilicious... Nostalgic... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video This is what I used the leftover Jerk Marinade for. I made a roux-based jerk sauce, slapped it on some stale baguette, and topped it with some seared chicken, onion, j alapeño and cheese. As I devoured the toast, I thought to myself that this would be an excellent pizza idea. What do you think? Jamaican Jerk Toast If you do not have any jerk marinade on your hands, you have to make it from scratch. It is on my Jamaican Jerk Chicken recipe . About half of the recipe will do the trick. One of these days, if I ever decided to have an eatery, I would serve up open-faced toasts and this would be on the menu. Jamaican Jerk Toast Ingredients: (Serve 4) Jerk Sauce: Unsalted Butter, 15g Unbleached All Purpose Flour, 15g Jerk Marinade Homemade , 125g Chicken Stock Homemade , 125g Jerk Seasoning: Onion Powder, 1 TSP Garlic Powder, 1 TSP Cayenne, 1/2 TSP White Pepper, 1/2 TSP Black Pepper, 1/2 TSP Granulated Sugar, 1/2 TSP Allspice Powder, 1/2 TSP Smoked Paprika, 1/2 TSP Chili Flakes, Pinch Ground Cinnamon, Pinch Nutmeg Freshly Grated, Pinch Ground Clove, Pinch Cumin Powder, Pinch Dried Parsley, 1/2 TSP Dried Thyme, 1/2 TSP Toast: Chicken Breast Skinless Boneless Coarsely Diced, 500g Baking Soda, 1 TBSP Sea Salt, Pinch Mushroom Powder, Pinch Grapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP Stale Baguette, 2 Loaves Low-Moisture Mozzarella, For Grating Yellow Onion Finely Diced, 1 Red Jalapeño Dessed Finely Sliced, 3 Adjust To Preference Gouda, For Grating Scallions Coarsely Sliced, A Handful Equipment: Oven Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Jamaican Jerk Chicken " page for the marinade recipe. Please visit my " How To Make Chicken Stock " page for the marinade recipe. Prepare the Jerk Sauce In a saucepot over medium heat, melt butter and whisk in flour until light brown and combined. Add jerk marinade and whisk until smooth. Stir in chicken stock and cook until thickened and coats the back of a spoon. Ensure the sauce is lump-free. Set aside. Make the Jerk Seasoning Combine all jerk seasoning ingredients in a bowl and mix well. Set aside until ready to use. Prepare the Chicken Coat chicken breast with baking soda and let sit for 15 minutes. Rinse thoroughly under running water and transfer to a mixing bowl. Season with salt, mushroom powder, and jerk seasoning. In a skillet over medium heat, heat oil and sear the chicken until lightly browned on both sides. Set aside on a plate. Prep the Bread Preheat oven to 190°C (375°F). Soak stale baguette with water and bake for 10 to 12 minutes until soft inside and crisp outside. Let cool slightly. If using fresh bread, skip this step. Switch oven to broil setting. Slice baguette lengthwise and gently flatten with a baking tray. Assemble the Toast Spread a thin layer of jerk sauce over the baguette halves. Grate mozzarella over the sauce. Top with seared chicken, onions, and jalapeños. Grate gouda over the top to finish. Broil and Serve Broil until the cheese is melted and bubbly. Remove from the oven and garnish with fresh scallions. Serve immediately. Jamaican Jerk Toast You have to give this a try... Jamaican Jerk Toast Super chickenlicious... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested this dish. They asked and they shall receive. I had tried a few Jerk chicken recipes in the past, but they don't seem to work out as I expected them to. Today, as requested, I decided to give it another shot. After marinating, every time I cooked or baked the chicken, the marinade will get burned before the chicken is cooked or baked. Particularly, when searing the chicken on a hot skillet. I just went on with my gut and bake the chicken wrapped with foil and finish baking skin side up unwrapped. Magically it worked this time! Yeah, I am proud of myself! This dish is partly inspired by the very 1st person who inspired me on this journey: ClosetCooking . Please check out his amazing recipe blog. He is practically a genius! And the banana pineapple salad makes perfect sense in this dish. I know the list for the marinade is long af, but I guarantee that it is 100% worth the effort. Cos this will be the best Jerk Chicken you will ever taste, probably. Ingredients: Inspired by ClosetCooking (Serve 3) Marinade: Cinnamon, 1 Allspice Berries, 1 TBSP Black Peppercorns, 1 TBSP Star Anise, 1 Cloves, 3 Fennel Seeds, 1 TSP Szechuan Peppercorns, 1/2 TSP Jalapeño Deseeded, 2 Garlic, 2 Cloves Ginger, 1" Scallions, 2 Bunches Dried Thyme, 1 TSP Nutmeg Freshly Grated, Pinch Light Muscovado Sugar, 1 TBSP Coconut Oil, 1 TBSP Apple Cider Vinegar, 2 TBSP Soy Sauce, 2 TBSP Spiced Rum, 1 TBSP Fresh Orange Zest & Juice, 1 Orange Fresh Lime Zest & Juice, 1 Lime Chicken Thigh Bone-in Skin-on, About 600g or 3 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Coconut Rice: Rice, 220g Coconut Milk, 250g Chicken Stock, 235g Salad: Pineapple Cored Coarsely Sliced, 1/2 Bananas Corasely Sliced, 2 Red Onion Finely Minced, 1 Jalapeño Deseeded Finely Minced, 2 Fresh Lime Zest & Juice, 1 Lime Fresh Coriander Coarsely Sliced, A Handful Equipment: Blender / Food Processor / Stick Blender Oven Cast Iron Skillet Spice Grinder Rice Cooker Directions: Prepare the Marinade Toast cinnamon, allspice, black peppercorns, star anise, cloves, fennel seeds, and Szechuan peppercorns in a skillet over medium heat until aromatic. Transfer to a spice grinder and blitz into a fine powder. Add the spice blend to a blender along with the rest of the marinade ingredients (excluding chicken, salt, pepper, and mushroom powder). Blend until smooth. Marinate the Chicken In a large shallow bowl, place the chicken and score a few shallow slits with a knife. Season with salt, pepper, and mushroom powder. Pour in the marinade and massage until fully coated. Cover with cling film and refrigerate overnight. Bake the Chicken & Cook the Rice Roast the Chicken Preheat oven to 200°C (400°F). Line a baking tray with foil and place the marinated chicken skin side down. Cover with another piece of foil and bake for 25 minutes. Any extra marinade can be frozen for future use. Prepare the Coconut Rice Wash rice thoroughly, rinsing 5 times until water runs clear. Transfer to a rice cooker and add coconut milk and chicken stock. Cook according to your rice cooker’s instructions. Once cooked, fluff the rice and keep warm. Finish the Chicken Remove foil and flip the chicken skin side up. Bake uncovered for another 20 to 25 minutes or until the skin is browned and slightly charred. Prepare the Salad Combine all salad ingredients in a large bowl. Toss to combine and chill in the fridge until ready to serve. Plate and Serve Scoop coconut rice into serving bowls. Add a portion of the salad and top with roasted jerk chicken. Serve immediately while hot. Just outta the oven... This salad makes perfect sense with rice and chicken... A perfection combination... Succulent... Recipe Video: