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Jump To Recipe Jump To Video At the heart of Cantonese cuisine lies Mei Fun (or Mai Fun), a dish that exemplifies the culinary finesse of Hong Kong's chefs, marrying the art of stir-frying with the delicate balance of flavors for which the region is renowned. This versatile dish, traditionally featuring rice vermicelli as its base, invites a symphony of ingredients to partake in its flavorful dance. While chicken breast lends itself beautifully to the dish, offering a lean and tender option, sliced pork emerges as a classic alternative, rich in flavor and tradition. The inclusion of pork in Mei Fun pays homage to its roots, reflecting the dish's adaptability and the rich tapestry of culinary practices that have shaped Cantonese cooking. However, mindful of personal dietary preferences and the diverse palates of modern diners, this recipe embraces chicken, showcasing the dish's ability to evolve while still capturing the essence of its origin. This rendition of Mei Fun is more than a recipe; it's a tribute to enduring friendships and the memories that linger like the comforting aroma of a well-loved meal. Inspired by a friend whose adventurous spirit and zest for life continue to influence every stir and simmer, this dish stands as a reminder of the joy found in shared experiences and the stories that unfold around the dining table. Each ingredient, from the marinated chicken (or pork, for those who prefer) to the vibrant vegetables and the soft threads of vermicelli, contributes its unique note to the melody of flavors that defines Mei Fun. In preparing this dish, we engage in an act of creation that honors tradition, celebrates individuality, and fosters connections across cultures and cuisines. As you embark on the journey of preparing this Mei Fun, consider it an invitation to explore the rich heritage of Cantonese cuisine, while also making the recipe uniquely yours. Whether you choose chicken for its lightness or pork for its depth of flavor, the essence of Mei Fun lies in the harmony of its components and the love with which it is prepared. This dish, a bridge between past and present, invites us to gather, to cook, and to share, weaving new memories into the fabric of our lives as we pay homage to those who have inspired us along the way. Ingredients: (Serve 2) Vermicelli, 150g Chicken Breast Skinless Boneless, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Water, 60g Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Eggs Lightly Beaten, 2 Cornstarch, 2 TBSP Sesame Oil, 1 TBSP + More For Cooking Red Onion Finely Sliced, 1 Carrot Finely Diced, 1 Cabbage Finely Sliced, 1/4 Garlic Finely Minced, 3 Cloves Leek Finely Sliced, 1 Bean Sprouts, A Handful Reserved Bamboo Shoots, 1 TBSP ShaoXing / HuaTiao Wine, 1 TBSP Fish Sauce, 1 TBSP Oyster Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Coarsely Sliced, A Handful Equipment: Non Stick Skillet / Pan Large Skillet / Pan Directions: Prepare the ingredients. Soak vermicelli noodles in water. Set aside. Slice chicken breast thinly (about 1/8") across the grain and on a diagonal. Place chicken in a bowl and season with salt, pepper, mushroom powder, garlic powder, and water. Mix well and let sit for 15 minutes. Make the egg ribbons. Heat a bit of oil in a nonstick skillet over medium heat. Pour in beaten eggs and swirl to coat the pan. Once the edges set, gently roll the egg with a spatula. Transfer to a board and slice into strips. Set aside. Cook the chicken. Add cornstarch and 1 TBSP sesame oil to the marinated chicken. Mix until there are no white streaks. In a large skillet, heat 2 TBSP sesame oil over medium heat. Add the chicken and stir-fry until fully cooked. Remove from skillet and set aside. Stir-fry the vegetables. In the same skillet, add 1 TBSP sesame oil. Stir-fry onion, carrot, and cabbage with a bit of salt and pepper until the onion is soft. Add garlic and leek. Stir until fragrant. Combine everything. Add soaked vermicelli to the pan, followed by the cooked chicken. Toss in bean sprouts and bamboo shoots. Add soy sauce, oyster sauce, a splash of stock (or water), and a pinch of sugar. Stir well until everything is combined and heated through. Finish and serve. Taste and adjust seasoning with more salt or pepper if needed. Plate the noodles and top with the sliced omelette. Serve immediately. Chickenlicious... Succulent... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly special about sharing recipes among friends, isn't there? It’s like passing down little pieces of joy, wrapped in flavors and memories. That’s exactly how this Roasted Blueberry Olive Oil Cake came to be—a gem inspired by a suggestion from @beerswithdave , an Instagram buddy. Just outta the oven... His idea to swap oranges for lemons, Cointreau for limoncello, and to introduce roasted blueberries in place of strawberries, was nothing short of a stroke of genius. It turned a familiar favorite into something new and exciting, infusing it with a burst of flavors that complement each other perfectly. The tartness of the lemon and limoncello, paired with the sweet, juicy blueberries roasted in maple syrup and balsamic, creates a symphony of tastes that’s hard to forget. Roasted blueberries... Making this cake feels like a little adventure in the kitchen. There’s the anticipation as you mix the high-quality olive oil with fresh lemon zest and juice, blending these with the dry ingredients to form a batter that’s both rich and aromatic. Then there’s the act of roasting the blueberries, watching as they transform in the oven, their juices mingling with maple syrup, olive oil, and a hint of balsamic vinegar to form a glaze that’s both vibrant and deep. It’s these small acts, from whisking to roasting, that turn baking into an experience—a moment where you can lose yourself in the process and emerge with something beautiful. And then, the moment of truth: slicing into that loaf to reveal a cake that’s moist, flavorful, and inviting, each slice adorned with those luscious roasted blueberries. It’s more than just a dessert; it’s a conversation starter, a way to connect over shared tastes and experiences. Whether it’s a casual afternoon tea, a family gathering, or a moment of solitude with a cup of coffee, this cake is meant to be savored, shared, and enjoyed. Inspired by a friend and brought to life in your kitchen, it’s a reminder of the beauty of collaboration, the joy of baking, and the simple pleasures that sweeten our days. Ingredients: Inspired by @beerswithdave ( Make 4.5 inch X 8.5 inch loaf ) Cake: Unbleached All Purpose Flour, 125g Granulated Sugar, 175g Sea Salt, 3/4 TSP Baking Soda, 1/4 TSP Baking Powder, 1/4 TSP High Quality Olive Oil, 142g + More For Greasing Whole Milk, 152g Eggs, 2 Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 30g Limoncello, 27g Roasted Blueberries:    Frozen Blueberries, 250g Maple Syrup, 1 TBSP High Quality Olive Oil, 1/2 TBSP Sea Salt, Pinch Balsamic Vinegar, 1/2 TBSP Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Prepare the cake. Preheat your oven to 175°C (350°F). Lightly grease a loaf pan with olive oil and line it with parchment paper. In a large bowl, mix together flour, sugar, salt, baking soda, baking powder, and lemon zest. In another bowl, whisk olive oil, milk, eggs, lemon juice, and Limoncello. Add the dry ingredients to the wet in three parts, mixing with a hand or stand mixer until smooth. Pour the batter into the loaf pan and smooth out the top. Bake for 45 to 55 minutes, or until the top is golden and a skewer inserted comes out clean. Let the cake cool completely in the pan. Prepare the roasted blueberries. While the cake is baking, preheat the oven again to 175°C (350°F) if needed. Add blueberries to a baking dish. Toss them with maple syrup, olive oil, and a pinch of salt. Roast for about 30 minutes, until juicy. Right after roasting, drizzle balsamic vinegar over the berries and stir gently. Assemble. Once the cake has cooled, remove it from the pan and place it on a serving plate. Generously brush the cake with the blueberry juice. Spoon the roasted blueberries over the top. Slice and serve. Crispy on the outside, moist and dense on the inside... This tastes better than the previous strawberry version tho... Recipe Video:

Jump To Recipe Jump To Video Every dish has a tale, and the story of Pay de Queso takes us back to the heart of Mexican kitchens, where simplicity and flavor walk hand in hand. This beloved dessert, with its roots deeply embedded in Mexican culinary tradition, has always been about bringing people together. Originating as a humble yet delicious way to end a meal, Pay de Queso combines the creamy texture of cheese with a sweet, crumbly crust, creating a perfect balance that has captured hearts for generations. It's a testament to the beauty of Mexican cuisine, which excels in turning everyday ingredients into something extraordinary. This version is my little experiment that turned out to be a delightful surprise. The idea was to blend the creamy, tangy notes of queso fresco (or feta, if you’re in a pinch) with the unmistakable taste of Biscoff. Everything about this recipe screams 'easy.' Seriously, if you can toss ingredients into a blender and press a button, you’re pretty much there. It’s kind of liberating to make a cheesecake that doesn’t demand a water bath or worry about cracks on top. Just blend, pour, and bake. It’s almost like the dessert version of a one-pot meal. And let me tell you, the result is something else. It’s not just a cheesecake or a cheese pie; it’s a conversation starter. It’s a piece that brings a bit of novelty to the table without straying too far from the comfort of the familiar. So, whether you’re a seasoned baker or someone who rarely ventures into the world of desserts, I encourage you to give this Biscoff Pay de Queso a try. It’s about taking a little adventure in your kitchen and ending up with something that might just be your new favorite treat. Ingredients: (Make one 9" cheesecake) Biscoff Cookies, 200g Unsalted Butter, 127g Sea Salt, Pinch Evaporated Milk, 170g Sweetened Condensed Milk, 150g Biscoff Spread, 50g Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Equipment: Blender Oven 9" Baking Dish Cast Iron Skillet / Pan Directions: Blitz the biscoff cookies in a blender until crumbs form. Transfer to a large mixing bowl. Melt butter in a skillet and transfer to the cookie crumbs. Mix to combine well and until it reassembles wet sand. Transfer this mixture to a baking dish. Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect. Chill in the fridge for at least 30 mins. Preheat oven to 190 degree celsius or 375 fahrenheit. Add evaporated milk, condensed milk, biscoff spread, eggs, cream cheese and queso fresco or feta to the blender. Blitz until smooth. Transfer to the prepared crust. Gently tap on the countertop to remove any air bubbles. Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly. Remove from the oven and set aside to cool for about 1 hr. Chill in the fridge overnight. Slice and serve the next day. Better any typical cheesecake... Recipe Video:

Jump To Recipe Jump To Video There's something deeply comforting about diving into a dessert that feels like a hug in a bowl, or in this case, a glass. That's exactly what this Biscoff Tiramisu is all about. It's not just a recipe; it's a cozy weekend project that promises to wrap you and your loved ones in layers of joy. Imagine layering those crisp, caramel-kissed Biscoff cookies soaked in coffee, then pairing them with a light, creamy filling that's got just the right hint of lemon zest and Limoncello. It's about taking those little moments to create something that feels a bit special, a bit out of the ordinary. I think about how a simple twist on a classic can bring such a delightful surprise to the table, and that's what cooking and baking are all about, isn't it? It's the excitement of trying something new, the anticipation of that first bite, and the shared smiles when it tastes just as good as you hoped. This Biscoff Tiramisu is my invitation to you to play, to experiment, and to find joy in the kitchen. It doesn't matter if you're not a pro or if the kitchen is not your usual hangout spot. What matters is the fun in the making and the love in the sharing. So, why not give it a go? Break those cookies, whip up that mascarpone, and create a dessert that'll be the talk of your next family dinner or hangout with friends. It’s about gathering around, digging into those layers, and enjoying the mix of flavors and textures. And who knows? This Biscoff Tiramisu might just become your new favorite way to end a meal, start a conversation, or simply enjoy a quiet moment. Let's make those moments count with something sweet, something a bit different, and entirely delicious. Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 200g Biscoff Spread, 25g + More For Presentation Fresh Lemon Zest, 1 Lemon Limoncello, 2 TBSP Tiramisu: Coffee Freshly Brewed, For Dipping Coffee Liqueur, 2 TBSP Biscoff Cookies, For Stacking & Presentation Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form. In another large mixing bowl, whip mascarpone, biscoff spread, lemon zest and limoncello until light and fluffy. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Keep chilled until ready to use or you can transfer into a piping bag. Prepare the tiramisu. In a shallow bowl, add coffe and coffee liqueur. Mix until well combined. Dip one biscoff cookie into the coffee mixture and flip only once. I'm just using drinking glasses to serve my biscoff tiramisu, so I will be breaking the cookies in halves to fit into the glasses. Pipe or spoon the mascarpone mixture onto the cookie. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Spread some biscoff over the tiramisu. Garnish with some crushed biscoff cookies and slide 1 biscoff cookie into the tiramisu. Serve immediately. Mama Mia... 1 serving is never enuff... Recipe Video:

Jump To Recipe Jump To Video Flapjacks hold a cherished spot in the tapestry of British culinary traditions, tracing back centuries as a simple, hearty treat enjoyed by many. Originally, these were no-frills concoctions, designed to fill the stomach and energize the body using just a few staple ingredients: oats, butter, and sugar. Over time, flapjacks evolved, becoming a beloved snack across the UK, known for their chewy texture, golden appearance, and the comforting warmth they bring, especially alongside a cup of tea. They're the kind of treat that reminds you of home, of simplicity, and of the joy found in life's small pleasures. Now, imagine taking this classic, time-honored treat and giving it a delightful post-holiday twist with leftover mincemeat. That's exactly what this recipe is all about—transforming the traditional flapjack into something extraordinary, yet keeping the process as straightforward as the original. It's a clever way to repurpose those festive flavors, blending them with the wholesome goodness of oats and a symphony of seeds to create a snack that's not only easy to make but also packed with delightful textures and flavors. The addition of homemade cookie spice and the tangy zest of lemon gives these flapjacks a unique character, one that bridges the gap between tradition and innovation. Making these flapjacks is an invitation to play in the kitchen, to experiment with flavors, and to enjoy the fruits of your labor with friends and family. It's about taking something familiar and giving it your own personal spin, all while keeping things uncomplicated and approachable. Whether you're a baking novice or a seasoned pro, this recipe promises a fuss-free experience with a deliciously rewarding outcome. So, why not roll up your sleeves, preheat that oven, and get ready to transform your leftover mincemeat into a batch of scrumptious flapjacks that might just become your new favorite treat? Ingredients: (Make one 10" skillet) Unsalted Butter, 150g Golden Syrup / Pure Honey, 60g Demerara Sugar, 75g Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Rolled Oats, 250g Cookie Spice Blend Homemade , 1 TSP Sea Salt, Pinch White Sesame Seeds, 1.5 TBSP Black Sesame Seeds, 1.5 TBSP Chia Seeds, 1.5 TBSP Pumpkin Seeds, 1.5 TBSP Mince Pie Fillings Homemade , 200g Equipment: Oven Cast Iron Skillet / Pan Directions: Please visit my " Mince Pie Fillings " page for the recipe. Please visit my " Cookie Spice Blend " page for the recipe. Preheat oven to 200 degree celsius or 400 fahrenheit. In a skillet over medium heat, add butter, golden syrup, sugar, lemon zest and juice. Mix to combine well. Continue cooking until the butter has melted and the sugar has dissolved. Remove from heat and transfer into a large bowl. Add in oats, salt, cookie spice blend, salt and 2/3 of the seeds. Mix until well combined. You can weigh this mixture and divide it into halves equally or you can just eyeball it. Using the same skillet, add half of that oats mixture. Spread out as evenly as humanly can with the back of a spatula. Followed by the mince pie fillings and the remaining half of the oat mixture. Lastly, sprinkle the remaining 1/3 of the seeds. Wack into the oven and bake for 18 to 20 mins or until it's bubbling at the sides and golden brown at the top. Set aside to cool down completely. Slice and serve. Chewy and leaves me wanting more... Recipe Video:

Jump To Recipe Jump To Video There's a certain charm in the kitchen experiments we undertake, especially when it involves giving new life to leftover ingredients. That's the spirit behind this mincemeat puff pastry recipe—a delightful creation born from the desire to repurpose the festive mincemeat and frangipane from Xmas. It's my second go at this recipe. The first time around, I learned a valuable lesson about the unpredictability of baking when my toppings charred a bit too much while the pastry hadn't quite reached that perfect golden-brown. But hey, isn't that what cooking is all about? Trying, tweaking, and triumphing! This second attempt was a game-changer. By covering the mincemeat and apple layer with another sheet of puff pastry, not only did it protect the filling from burning, but it also added an extra layer of flaky, buttery goodness that makes puff pastry so irresistibly good. The result? A beautifully balanced pastry where the sweet, spiced mincemeat and tender apples shine, all encased in a perfectly crisp pastry shell. It's a testament to the fact that sometimes, a little adjustment can lead to a delicious success. So, if you've got some leftover mincemeat and frangipane hanging around and you're up for a simple yet satisfying baking project, why not give this recipe a try? It's straightforward, forgiving, and the end result is a delightful treat that pairs wonderfully with a cup of tea or coffee. Whether you're a seasoned baker or just finding your way around the oven, this mincemeat puff pastry is a lovely way to bring a bit of sweetness and warmth into your kitchen. And who knows? It might just become a post-holiday tradition in your home, too. Ingredients: (Serve 8) Frozen Puff Pastry, 2 Sheets Frangipane Homemade , For Spreading Mince Pie Fillings Homemade , For Spreading Apples, 2 or More Unsalted Butter Finely Diced, 2 TBSP Demerara Sugar, 1 TBSP Cinnamon Powder, 1 TSP Sea Salt, Pinch Egg Wash, 1 Beaten Egg Equipment: Oven Directions: Please visit my " Mince Pie Fillings " page for the recipe. Please visit my " Mince Pie " page for the frangipane recipe. Lay 1 sheet of puff pastry onto a baking tray lined with parchment paper. Spread the frangipane onto the puff pastry, leaving 1 inch border. Followed by the mincemeat. *If your mincemeat is liquidy, drain and discard the liquid.* Freeze for at least 30 mins. Preheat oven to 200 degree celsius or 400 fahrenheit. Core and wash the apples. Slice thinly and lay the apple rings over the mincemeat. Scatter the butter cubes over the apple rings. In a small bowl, combine sugar, cinnamon and salt well. Sprinkle the cinnamon sugar over the top. Brush the border with some egg wash. Swiftly lay another sheet of puff pastry to cover entirely. Using a fork, gently press the edges to seal. Brush the entire pastry with egg wash. Slash some slits in the center to allow air to escape. Wack into the oven and bake for about 30 mins or until the pastry is golden browned. Remove from the oven and set aside to cool down completely. Slice and serve. The perfect balance of texture and flavors... Video Recipe:

Jump To Recipe Jump To Video Ever stumble upon a recipe that's so simple yet so genius you think, "Why didn't I come up with that?" Well, that's exactly what happened when I saw this creation by none other than the culinary wizard, David Chang . He's the mind behind pan fried @krispykreme doughnut over melted ice cream and topped with more @milkbarstore ice cream magic. Doughnuts or Donuts? But here's the kicker—not everyone can snag that @milkbarstore ice cream off the shelf. So, I thought, why not whip up something inspired by Chang's brilliance with what's already in the kitchen? If you've got some vanilla ice cream and a box of your favorite cereal, you're halfway there. Just let the ice cream melt, stir in the cereal, and let it sit. You're basically infusing the ice cream with all that nostalgic cereal goodness. And for the grand finale? Those leftover Krispy Kreme donuts you didn't know what to do with. Give them a quick sear for a delightful contrast to the creamy, cereal-infused ice cream. It's like a little nod to Chang's innovative cooking, right in your home. So if you're feeling a bit adventurous or just want to try a dessert that's out of the ordinary, this is your chance. It's easy, quick, and uses up leftovers—what's not to love? It's a fun little project that pays off with a dessert that's sure to impress. After all, it's not every day you get to say you made a David Chang -inspired dish with last night's snack and breakfast staples. Ingredients: Inspired by David Chang (Serve 2) High Quality Vanilla Ice Cream, 2 Large Scoops + More For Serving Favorite Cereals, 2 TBSP + More For Garnishing Or Milk Bar 's Cereal Milk Ice Cream Krispy Kreme 's Sugar Coated Donuts, 2 Equipment: Cast Iron Skillet / Pan Directions: Add ice cream into a large bowl and set it aside to melt completely. Once melted, add in cereals. Stir to combine well and set it aside for 30 mins to allow the cereals to infuse with the melted ice cream. After 30 mins, pass the mixture thru' a fine sieve over a sauce pot. Using the back of a spoon and squeeze out as much liquid as you can. But do not overdo it. You can choose to eat the soggy cereals or discard them. *If you have access to Milk Bar's cereal milk ice cream, you can skip the above infusing steps.* Transfer the melted cereal infused ice cream into individual bowls. Sear the donuts in a skillet over medium heat until lightly browned on both sides. The sugar should be slightly melted as well. Transfer the seared donuts over the melted ice cream. Top it off with another scoop of ice cream and sprinkle some cereals over the top. Serve immediately. Although this is diabetic, you have to give this a try once in your life... Genius! Recipe Video:

Jump To Recipe Jump To Video Japanese curry, or kare, is one of those comforting dishes that reminds me of home, even though I'm miles away from Japan. It's a little different from the Indian curry most people might be used to; it's milder, thicker, and has a sweetness that's really comforting. My Japanese friend shared this recipe with me, and it's a gem because it doesn't use the premade curry blocks that are so common. It's all about building flavors from scratch, which might sound daunting, but it's totally worth it. I decided to pair the curry with Italian black rice, which is a bit unconventional but adds a lovely nutty flavor and a nice chewy texture to the meal. If black rice isn't your thing, no worries! This curry goes well with white rice, brown rice, or even noodles—basically, anything that can soak up that rich, savory sauce. The process is straightforward: you sauté, simmer, and let all those wonderful ingredients meld together into something that's truly comforting. So, if you've got some time and you're in the mood for a cozy, nourishing meal, give this recipe a try. It's a great way to experience the warmth of Japanese home cooking, and it's a nice change of pace from the usual. Plus, cooking something from scratch is always a rewarding way to spend your time in the kitchen. Gather your ingredients, put on some music, and let's make a meal that's all about taking care of yourself and the people you share it with. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Italian Black Rice: Italian Black Rice, 170g Chicken Stock Homemade , 300g Sesame Oil, 20g Sea Salt, Pinch Black Pepper, Punch Kare: Ground Beef, 250g Sesame Oil, 1 TBSP + 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Yellow Onion, Finely Diced Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Unbleached All Purpose Flour, 1 TBSP Madras Masala Homemade , 1 TBSP Unsalted Butter, 1 TBSP Canned Tomatoes, 200g Worcestershire Sauce, 1 TBSP Soy Sauce, 1 TBSP Firm Tofu, 200g Scallions Corsely Sliced, A Handful Equipment: Rice Cooker Cast Iron Skillet / Pan Directions: Please visit my “ How To Make Madras Masala " page for the recipe. Please visit my “ How To Make Chicken Stock ” page for the dough recipe. Prepare the Italian black rice. Wash the rice under running water and drain. Add in the rest of the ingredients and mix to combine well. Cook in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice with a fork. Keep warm and set aside until ready to serve. Prepare the kare. Transfer the ground beef to a large bowl. Add 1 TBSP of sesame oil, salt, pepper and garlic powder. Mix to combine well and set it aside until ready to use. In a skillet over medium heat, add 2 TBSP of sesame oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in garlic and ginger. Saute until aromatic. Add in the ground beef mixture. Break the ground beef into small pieces with the help of a spatula. Saute until well combined. Push the beef mixture to one side of the skillet. Add the flour, Madras masala and butter to that empty space. Mix until well combined and stir in the beef mixture. Continue stirring until fully incorporated. Add in the tomatoes and deglaze with a splash of water. Followed by Worcestershire and soy sauce. Mix until well combined. Next, crumble in the tofu. Stir to combine well. Add 1 cup of water and bring it up to a simmer. Cook for about 8 to 10 mins or until most of the liquid has evaporated. Stir and deglaze occasionally to prevent burning. Taste and adjust for seasonings with salt, pepper, Madras masala, Worcestershire or soy sauce. Garnish with some scallions. Serve immediately the kare with Italian black rice, or any rice and noodles. Nourishing... Recipe Video:

Jump To Recipe Jump To Video I stumbled upon this nifty little trick to use up leftover curry, turning it into something super comforting and utterly delicious – a shortcut version of kare pan. If you're not familiar, kare pan is this fantastic Japanese snack that's essentially bread stuffed with curry, then breaded and deep-fried. It's like the ultimate comfort food, combining the warmth of curry with the satisfying crunch of fried bread. Originally introduced to Japan by the British during the Meiji era, curry rapidly became a staple, evolving into various forms, one of which is kare pan. Traditionally, kare pan is deep-fried bread filled with curry, offering a perfect blend of a crispy exterior and a rich, savory filling. Now, for this recipe, you don't need to start from scratch. Just grab some of that leftover tofu kare (or really, any curry or thick gravy you have on hand) and some slices of soft bread, like shokupan, though any soft sandwich bread will do the trick. The process is pretty laid-back: just sandwich the curry between bread, dip in egg, coat in panko, and fry it up. It's a fun little kitchen project that's not too fussy but ends up feeling kind of special. So, why not give it a go? It's a tasty way to repurpose leftovers, and who knows, this shortcut kare pan might just be the highlight of your week. It's perfect for those lazy days when you want something yummy without too much effort, or when you're just in the mood to experiment a bit in the kitchen. Plus, it's a hit with both kids and adults alike – a win-win in my book! Ingredients: (Make 2 sandwiches) Japanese Panko, 1 Cup or More For Dredging Sea Salt, Pinch Black Pepper, Pinch Shokupan Homemade, 4 Slices Or Any Soft Sandwich Bread Leftover Tofu Kare Homemade , 2 Large TBSP Or Any Curries or Gravies Eggs Lightly Beaten, 2 Grapeseed / Sunflower / Canola / Peanut Oil, For Frying Equipment: Dutch Oven Directions: Please visit my " How To Make Shokupan " page for the recipe. Please visit my " Tofu Kare " page for the recipe. Season panko with salt and pepper. Set aside until ready to use. Pinch all 4 sides of the bread slices with your fingers. Dip the 4 pinched sides into the beaten eggs. Scoop 1 large TBSP of the kare onto the center of the bread. Take another slice of bread and cover to form a sandwich. Pinch all 4 sides to seal the sandwich properly. Dip the whole sandwich into the beaten eggs. Lastly, dredge onto the seasoned panko. Add oil into dutch oven, about 3 inches in depth, over medium-high heat. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Gently drop the sandwich away from you into the oil. Deep fry until golden brown on both sides. Remove from heat and drain off excess oil on a plate lined with kitchen paper. Repeat the process for the remaining sandwich. Serve immediately. Crispy, soft, light and yummilicious... Recipe Video:

Jump To Recipe Jump To Video So, here's the backstory: a friend from work asked me if I could whip up an egg tofu stir fry, and I thought, "Why not?" I love a good cooking challenge, and this one turned out to be a delightful experience. It's one of those dishes that seems complex with its lengthy ingredient list, but once you dive in, it's pretty straightforward—just a matter of adding one ingredient after another and watching the magic happen in your skillet. There's something really special about making a dish that's been requested by someone else. It feels like you're not just cooking; you're connecting, sharing a bit of culinary joy. Working with egg tofu is a treat—it's soft, almost like a custard, and it soaks up all the flavors you cook it with, especially when paired with the hearty ground beef and those umami-packed mushrooms. And when everything comes together with that rich, savory sauce? It's just spot on. I ended up serving this stir fry over Italian black rice because I like the contrast—the dark, nutty rice against the tender, flavorful tofu and beef. But honestly, this dish is like a chameleon; it'll work with whatever you've got, be it noodles or just a bowl of steamed white rice. If you're in the mood to try something new or just want to make a meal that's a little bit out of the ordinary, give this egg tofu stir fry a go. It's a comforting, satisfying dish that's perfect for sharing—or keeping all to yourself. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Dried Mushrooms, 5 Beef: Ground Beef, 150g Sesame Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Light Soy Sauce, 1 TBSP Cornstarch, 1 TSP Sauce: Oyster Sauce, 2 TBSP Chili Bean Paste, 2 TBSP Light Soy Sauce, 1 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Egg Tofu: Egg Tofu, 300g Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Stir Fry: Sesame Oil, 2 TBSP Yellow Onion, Finely Diced Sea Salt, Pinch Black Pepper, Pinch Carrot Finely Diced, 1 Unsalted Butter, 1 TBSP Dark Soy Sauce, 1 TBSP Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Scallions Corasely Sliced, A Handful Slurry, 1 TBSP Cornstarch + 2 TBSP Water Toasted Sesame Oil, 1 TBSP Italian Black Rice / Any Rice or Noodles, To Serve Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Soak the mushrooms. Soak dried mushrooms in hot water for 30 mins. Once soft, dice them. Save the soaking liquid. Marinate the beef. In a bowl, mix ground beef with all the marinade ingredients. Set aside. Make the sauce. In another bowl, mix all sauce ingredients with ½ cup of the mushroom soaking liquid. Stir well. Set aside. Prepare the egg tofu. Gently squeeze the tofu from its tube and slice into ½-inch rounds. Heat 3" of oil in a pot. When ready, gently fry the tofu until golden. Drain on parchment or kitchen paper. Start the stir fry. In a skillet with sesame oil over medium heat, sauté chopped onion with a pinch of salt and pepper until soft. Add carrot and mushrooms. Sauté until tender .Add dark soy and butter. Stir until glossy. Add garlic and ginger. Sauté until fragrant. Add the beef. Add the marinated beef. Break it up with a spatula and cook until browned. Add the sauce. Pour in the prepared sauce and deglaze the skillet. Stir to combine. Add tofu and finish. Gently fold in the fried tofu and scallions. Add another ½ cup of soaking liquid. Let it simmer gently. Thicken. Add a cornstarch slurry (cornstarch + water). Stir gently until thickened (2–3 mins).Taste and adjust seasoning with salt and pepper. Serve. Drizzle with toasted sesame oil. Garnish with scallions. Serve hot over rice or noodles. Now I understand why my friend loves this so much... Cos this is super addicting... Recipe Video: