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Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I had been wanting to make a hot dog recipe for a long time now. The only thing that's holding me back is the bun. I had tried countless recipes that I can find on Google and trust me, none of them seems right. Right as in memorable or worth sharing. If you have checked out my previous recipe, then you would have known that I made my hot dog bun outta a hunch and the rest is history. I am still using the same chicken-shrimp-sambal concoction from my scotch egg recipe. The only difference is, there is cheese inside. Yes, I wrapped mozzarella cheese sticks with the ground meat mixture. Kinda like a deep fried Juicy Lucy but in a cylindrical hot dog shape. I'm not really a fan of hot dogs or sausages, maybe I dislike processed meat. Anyway, you can choose not to dredge and deep fried tho; you can choose to grill on a griddle, although I am not sure if it will work out as good. Glad that I persist with the image I have in mind. Cos if I haven't, I wouldn't have discovered a better way to make hot dogs. As the legendary Stan Lee quoted, "if you have an idea that you genuinely think is good, don't let some idiot talk you outta it." Ain't that the truth? In closing, I really hope you will give this recipe a try. Ingredients: (Make 4 dogs) Shrimps Deveined Shelled, 200g Baking Soda, 1 TSP Ice Cubes, 1 Cup Egg White, 2 TBSP Tapioca Starch, 1 TSP Chicken Thigh Skinless Boneless, 400g Sambal / Harissa / Thai Red Chili Sauce Homemade , 2 TBSP Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Mozzarella Cheese Sticks, 4 Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying Unbleached All Purpose Flour, For Dredging Eggs Lightly Beaten, 1 High Quality Japanese Panko, For Dredging Hot Dog Buns Homemade or Store-Bought, 4 Kewpie Mayo, For Spreading Nori Flakes, Pinch Sriracha Powder, Pinch Equipment: Dutch Oven Griddle Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Hot Dog Buns " page if you wanna make your own hot dog buns. Prep the Shrimp Place shrimp in a large bowl and coat with baking soda. Add just enough cold water to submerge, then add ice cubes. Let sit for 30 minutes . Drain and rinse thoroughly under running water. In a bowl, combine shrimp with egg white  and tapioca starch . Mix to coat well. Make the Meat Mixture Grind shrimp and chicken  together using a meat grinder or food processor. Transfer to a bowl and add: Sambal Salt White pepper Mushroom powder Mix until well combined. Shape the Dogs Mold the meat mixture around cheese sticks to form cylindrical “dogs.” Place each onto a lightly floured tray. If there's extra meat, store it in the freezer for up to 1 month. Freeze the dogs for 30 minutes  to firm up. Coat and Fry Heat 4 inches of oil  in a Dutch oven over medium heat . Oil is ready when bubbles form around a wooden chopstick. Set up 3 dredging plates: Flour  (seasoned with salt & white pepper) Beaten eggs Panko breadcrumbs Dredge each frozen dog in flour, then egg, then panko. Gently lower into hot oil using a spider or slotted spoon. Deep fry until golden brown all over , flipping for even browning. Transfer to a wire rack or paper-lined plate to drain. Toast the Buns Spread mayo  on the outer sides of hot dog buns. Grill on a hot griddle until lightly charred . Assemble & Serve Place a fried dog into each bun. Drizzle with kewpie mayo . Sprinkle with nori flakes  and sriracha powder . Serve immediately while hot and crispy. All that ooey gooey goodness... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: As I was planning another recipe for this project, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more. I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again. Traditionally, the chicken is fried and cooked with sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started. Ingredients: (Serve 2) Chicken: Chicken Thighs Boneless Skinless, 4 Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Turmeric Powder, 1 TBSP Spice Blend: Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only) Kaffir Lime Leaves Chiffonade, 3 Galangal, 1/2 Inch Ginger, 1/2 Inch Candlenuts / Macadamia Nuts, 3 Shallots, 4 Garlic, 3 Cloves Chicken Stock, 1/4 Cup Dish: Peanut / Grapeseed / Sunflower / Canola Oil, For Frying Unsalted Butter, 1 TBSP Yellow Onion Finely Sliced, 1 Sambal Hijau Homemade , 2 Heaped TBSP Chicken Stock, 1/2 Cup Parsley Finely Chopped, For Garnishing Equipment: Food Processor / Blender Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal Hijau " page for the recipe. Prepare the chicken. In a large bowl, combine: Chicken pieces Salt and pepper Mushroom powder Turmeric powder Massage to coat the chicken well. Cover with cling film and refrigerate until ready to use. Make the Spice Blend Add aromatics (e.g., garlic, shallots, ginger, etc.) to a food processor or blender. Blitz until smooth. Set aside. Cook the Chicken In a skillet over medium heat , heat 1 TBSP oil . Once the oil is smoking hot , add the marinated chicken. Sear until golden on the bottom. Flip, add 2 TBSP oil  and butter , then tilt and baste  the chicken. Once seared on both sides, remove and rest the chicken on a plate. Build the Sauce In the same skillet, add the prepared spice blend . Deglaze the pan, scraping up all the browned bits. Add onions  and sauté until softened. Stir in sambal hijau  and chicken stock . Mix well. Simmer the Dish Return the seared chicken (plus any resting juices) to the skillet. Mix to coat the chicken thoroughly. Simmer on low heat , covered, until: Sauce reduces to ¼ volume Oil separates Stir occasionally to prevent burning Final Seasoning & Serve Taste and adjust seasoning with salt and white pepper . Remove from heat and plate. Garnish with chopped parsley . Serve immediately with rice or flatbread. Chickenlicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This dish originated from Xinjiang, a province in Northwest China. The Uyghurs are recognized as native to the Xinjiang Uyghur Autonomous Region in Northwest China as a regional minority and the titular people of Xinjiang. Yes, Uyghur is a Muslim community. Very much like India, there is conflict against the Muslim community. I know I will get myself in trouble for saying this, but, a conflict is an understatement, there is genocide against the Muslim Uyghur community in China. I do not wanna dive too much into politics here. As an individual, I can only bring awareness by posting recipes as food brings people together. And in Uyghur culture, most of their dishes are served on large plates. People will gather around and grab their shares from the large serving plates. This goes for this dish as well. For high quality spices, choose Hexa Food . For years, handmade or hand-pulled noodles have been very intimidating for me. Maybe, I am just afraid of screwing it up. When I saw one of my InstaFam, @sharemyroots , made hand-pulled noodles, she somehow gave me the courage to make my own. Sometimes, we need to give it a shot before saying no. It is perfectly fine if the noodles are not beautifully pulled, I mean, come on, we aren't noodles pulling experts. Have fun and enjoy the experience. This dish may seem like a long process with loads of ingredients, but once you prepped everything in advance, cooking this dish will be a breeze. I also have listed some chilies alternatives in the recipe below. Because I know that the chilies are pretty rare outside of Asian countries. In closing, I really hope you give this recipe a try. Have fun in the kitchen. Ingredients: (Serve 4) Chicken: Dried Xinjiang Chili Pepper / 线椒 / Dried Kashmiri Chili, 3 Adjust To Preference Sichuan Peppercorns, 1/2 TBSP Star Anise, 2 Cloves, 3 Cumin Seeds, 1/2 TBSP Hexa Food 's Cinnamon Stick, 1 Black Cardamon, 2 Bay Leaf, 1 Chicken Thigh Boneless Skinless Quartered, 750g Ginger, 1" Garlic, 3 Cloves Sea Salt, Pinch Dried Mushroom Powder, Pinch Hand-pulled Noodles: Unbleached All Purpose Flour, 125g Sea Salt, 1/4 TSP Water, 63g High Quality Olive Oil, For Greasing Stew: Yukon Gold Potatoes, 400g Grapeseed / Peanut / Sunflower / Canola Oil, 30g Granulated Sugar, 25g Chicken Stock, 200g Green Bell Pepper Julienned, 1/2 Red Bell Pepper Julienned, 1/2 Yellow Bell Pepper Julienned, 1/2 Scallions White Parts Only Sliced Into 1 Inch Strips, A Handful Facing Heaven Pepper / 朝天椒 / de árbol, 8 Adjust To Preference Chinese Black Vinegar, 1 TBSP Dried Basil, Pinch Equipment: Cast Iron Skillet / Pan Sauce Pot Spice Grinder Directions: Marinate the Chicken In a dry skillet over medium heat, toast the following until aromatic: Dried chili peppers Black peppercorns Star anise Cloves Cumin seeds Hexa Food’s Cinnamon Stick Black cardamom Bay leaf Transfer to a spice grinder and blitz into a fine powder. In a large bowl, combine chicken thighs with the spice blend, grated ginger, grated garlic, salt, and mushroom powder. Mix until well coated, cover, and refrigerate for at least 2 hours. Make the Hand-Pulled Noodles In a large bowl, mix flour and salt. Gradually stir in water until a dough forms. Knead until smooth and elastic (not sticky). Adjust flour or water 1 tsp at a time as needed. Grease dough with olive oil, cover, and rest for 10 minutes. Divide into 8 portions, roll into logs, cover again, and rest for 1 hour. Prepare the Potatoes Wash and wedge the potatoes (skin-on if preferred). Boil in salted water until fork-tender. Drain and set aside. Avoid overcooking to prevent mushiness later. Start the Chicken Stew In a skillet over medium heat, heat oil. Add sugar and stir until it melts and caramelizes. Immediately add the marinated chicken and toss to coat in the caramel. Sear until golden on the bottom, flip and cook 2–3 minutes. Add boiled potatoes and stir to combine. Deglaze with chicken stock, bring to a gentle simmer. Cover and cook on low for 15–20 minutes, stirring occasionally, until reduced by half. Pull and Cook the Noodles Stretch each dough log by rolling and slapping against the surface, gently pulling into long ribbons. Flatten with fingers as needed, then drop into simmering salted water. Once noodles float, transfer to serving plates. Repeat with remaining dough. Finish the Stew Deglaze the stew with ¼ cup water. Add sliced bell peppers, scallions, and chilies. Sauté until just tender, about 5–10 minutes. Stir in black vinegar. Taste and adjust seasoning with salt and mushroom powder. Remove from heat. Serve Pour the chicken stew over the freshly cooked noodles. Garnish with dried basil. Serve immediately. My 1st hand-pulled noodles, not too shabby right? Recipe Video:

Jump To Recipe Jump To Video I don't eat rice but when I do, it has to be something special like this Uyghur dish. As I had said before in my previous Uyghur recipe, their food is usually cooked for a large gathering. There is no difference for this dish as well. Very much Injera, people will gather around this large plate of rice and they will dig in with your hands. On a side note, maybe I should post an Injera recipe in the future. Anyway, this is not an orthodox or authentic version of the dish per se. I do switch the ingredients and cooking method around for a typical home kitchen. Because I know that not everybody, myself included, does not have a large wok. Traditionally, lamb is used. I do not consume lamb, so I used chicken instead. Do not worry, as I have included tips on the directions down below for lamb as well as beef. The salad pairs well with the rice to give uniqueness to the dish. This recipe might seem quite complicated with a long list of ingredients and a long process, but once you have prepared the salad and chicken in advance, the cooking process is straightforwardly easy. Whatever you do, do not skip the raisins. I know it is a bit awkward to cook raisins with savory meat and rice, but trust me, it adds a very complex flavor to the dish and makes this dish special. Without much further ado, let's get started with the recipe. Ingredients: (Serve 4) Salad: High Quality Olive Oil, 1 TBSP + More Red Onion Finely Minced, 1 Garlic Thinly Sliced, 3 Cloves Mild Green Chili Deseeded, 1 Cucumber Cored Finely Sliced, 1/2 Tomatoes Cored Finely Sliced, 2 Chinese Black Vinegar, 20g Dried Basil, Pinch Sea Salt, Pinch White Pepper, Pinch Black Pepper, Pinch Chicken: Cumin Seeds, 1 TBSP Sichuan Peppercorns, 1 TSP Facing Heaven Pepper / 朝天椒 / de árbol, 3 Adjust To Preference Chicken Thigh Boneless Skinless Diced Into 1" Cubes, 500g Cornstarch, 2 TSP Soy Sauce, 2 TBSP High Quality Olive Oil, 2 TBSP Sea Salt, Pinch Dried Mushroom Powder, Pinch Pilaf: High Quality Olive Oil, 30g Long Grain Rice, 210g Red Onion Finely Sliced, 1 Sea Salt, Pinch Demerara Sugar, Pinch Garlic Finely Sliced, 3 Cloves Carrots Preferable Organic Non-GMO Oblique Sliced, 250g Chicken Stock, 354g + 118g Raisins, 70g Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Prepare the Salad In a skillet over medium heat, sauté onion until translucent. Add garlic and sauté until aromatic. Transfer to a large bowl to remove raw bite ( optional step ). Toss with remaining salad ingredients and a drizzle of olive oil. Chill in the fridge until ready to serve. Marinate the Chicken Toast cumin, peppercorns, and chilies in a skillet over medium heat until fragrant. Blitz into a fine powder using a spice grinder. Place chicken thighs in a bowl. Add the spice blend and remaining rub ingredients. Mix to coat evenly. Cover with cling film and marinate in the fridge for at least 2 hours. Soak the Rice Add rice to a bowl. Rinse and drain 5 times until water runs clear. Submerge rice in water and soak for 1 hour. Cook the Pilaf Heat olive oil in a skillet over medium-high heat. Add marinated chicken, sear until browned on the bottom. Flip and cook another 2–3 minutes. Remove and set aside. In the same skillet, sauté onion with salt and sugar until caramelized. Add garlic and cook until aromatic. Stir in carrots and the seared chicken with juices. Add 354g chicken stock and deglaze well. Lower heat and simmer, covered, for 15–20 minutes, or until liquid is reduced by half. If using lamb or beef, cook longer for tenderness. Add the remaining 118g of chicken stock. Stir to combine. Add and Cook the Rice Drain soaked rice and gently layer over the chicken mixture. Use the back of a spatula to coax the rice toward the sides— don’t pack it down . Poke holes throughout with a wooden chopstick for steam circulation. Cover and cook on low for 10 minutes. Gently fold the top layer of rice for even cooking. Poke holes again and cook, covered, for another 6 minutes. Avoid adding more liquid—this will make the rice mushy. Taste and season with salt. Add raisins and give it a final stir. Remove from heat. To Serve Spoon rice onto plates. Serve with chilled salad on the side. Garnish with carrot tops if using. Eat with clean hands for full enjoyment. Pro Tips Meat Swap:  If using lamb or beef, substitute chicken stock with lamb/beef stock. Rice Tip:  Jasmine works well, but any long-grain rice is suitable. Presentation:  Carrot stems make a beautiful garnish. These are the beautiful carrots that I'd used. Recipe Video:

Jump To Recipe Jump To Video Here it is as promised, Chicken Musakhan, an iconic and international dish of Palestine. I really hope I didn't screw this up. I did, however, incorporate a few extra steps to enhance the flavors of the chicken. Traditionally, the chicken is roasted, baked on top of onions, sumac, allspice, saffron and fried pine nuts, then served over taboon bread. The term "musakhan" literally means something that is heated. I know that simply posting recipes from Palestine, Israel or Uyghur can't make any difference; I can only bring awareness as an individual. And I do it by sharing dishes from those regions. For all the dishes that I'd shared so far, this is by far the best dish as the flavors are really complex. Every mouthful is a flavor bomb with a lingering aftertaste that makes you wanting more. For high quality spices, choose Hexa Food . This is a rather straightforward and easy dish to prepare, so no excuse for you not to cook this at home. If your schedule does not allow you to make your own taboon bread, you can use store-bought pita. I am not gonna judge. But whatever you do, do not skip the brining process. It prevents the chicken from drying out during the final baking process. In closing, I really hope you will give this recipe a try. Ingredients: (Serve 2) Brine: Water, 500g Sea Salt, 25g Liquid Smoke, 5g Boneless Chicken Thigh with Skin, 500g Spice Blend: Coriander Seeds, 1/2 TBSP Cumin Seeds, 1/4 TBSP Black Peppercorns, 1/2 TBSP Cloves, 3 Green Cardamom, 3 Hexa Food 's Cinnamon Stick, 1 Nutmeg Freshly Grated, Pinch Hexa Food 's Sumac Powder, 1/8 Cup Musakhan: Garlic, 3 Cloves High Quality Olive Oil, 1/4 Cup Yellow Onions Finely Sliced, 2 Sea Salt, Pinch Demerara Sugar, Pinch Chicken Stock, 1/8 Cup + 1/4 Cup Pine Nuts / Almond / Cashew, A Handful Dried Basil, For Garnishing Hexa Food 's Sumac Powder, For Garnishing Homemade Taboon Bread, 2 Sacha Inchi Oil / High Quality Olive Oil, Drizzle Equipment: Cast Iron Skillet / Pan Oven Spice Grinder Directions: Please visit my " How To Make Taboon Bread " page for the recipe. Brine the Chicken In a large bowl, combine water, salt, and liquid smoke. Stir until salt is fully dissolved. Submerge chicken, cover, and refrigerate for 24–48 hours. Make the Spice Blend Toast coriander seeds, cumin, peppercorns, cloves, green cardamom, and cinnamon stick over medium heat until aromatic. Blitz into a fine powder using a spice grinder. Grate in nutmeg and add sumac powder. Blitz again. Set aside. Prepare the Musakhan Preheat oven to 180°C (360°F). Remove chicken from brine and transfer to a large bowl. Grate garlic over chicken and add half of the spice blend. Massage until evenly coated. Set aside. Sear the Chicken Heat olive oil in a skillet over medium heat. Sear chicken skin-side down until golden and crisp. Flip and baste with rendered juices for 2–3 minutes. Remove and set aside. Cook the Onions In the same skillet, sauté sliced onions with salt and sugar until translucent and softened, scraping up browned bits. Add ⅛ cup chicken stock to the bowl used for seasoning chicken, stir to collect any remnants, and pour into the skillet. Add the remaining spice blend and ¼ cup chicken stock. Stir well and deglaze. Remove from heat. Roast the Dish Place the seared chicken skin-side up over the onions in the skillet. Pour in any resting juices. Roast in the oven for about 20 minutes, or until the liquid is reduced to ¼. Finish and Serve Toast nuts (pine nuts, almonds, or cashews) in a dry skillet. Lay taboon bread on serving plates. Spoon the onion mixture over the bread. Place chicken on top. Garnish with toasted nuts, dried basil, and sumac powder. Drizzle with sacha inchi oil. Serve immediately. The brining process keeps the chicken juicy and tender. Wrap it up like a kebab... Recipe Video:

Jump To Recipe Jump To Video After making my Welsh / Buck Rarebit, I still have some chili jam and that Guinness stout cheese sauce leftovers. I figured out why not make something outta them. This is how my Welsh Fried Chicken Sandwich is born; hypothetically speaking, I just added a fried chicken to a Welsh Rarebit with some caramelized onions. The challenge for me is how to make the fried chicken as Welsh as possible. The traditional breading of buttermilk and flour option is out. Then I thought of Fish N Chips. I was skeptical but went ahead with that idea anyway. It worked! I was actually quite surprised that the combination works so well. Perhaps the chili jam cut thru' all that richness nicely. Or perhaps battered fried chicken is better than breaded fried chicken? Hmm... Either way, you have to give this a try to be the judge. Ingredients: (Make 2 sandwiches) Brine: Water, 60g Sherry Wine, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Onion Powder, Pinch Dried Anchovies, 1/2 TBSP Dried Shrimps, 1/2 TBSP Chicken Breast Boneless Preferably with Skin, 1 Batter: Lager Preferably UK, 100g Vodka, 25g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Onion Powder, Pinch Baking Powder, 1/2 TBSP Cornstarch, 15g Unbleached All Purpose Flour, 78g Rapeseed / Sunflower / Canola / Peanut Oil, 1.5 TBSP Kewpie Mayo, 1/2 TBSP Sandwich: Grapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Sandwich Bread, 4 Slices Unsalted Butter, 4 TBSP Chili Jam Homemade , For Spreading Guinness Cheese Sauce Homemade , For Drizzling Caramelized Onions Homemade , 2 Heaped TBSP Parsley Finely Chopped, Pinch Equipment: Dutch Oven Food Processor Spice Grinder Directions: Please visit my " Welsh Rarebit & Buck Rarebit " for the chili jam and Guinness cheese sauce recipes. Please visit my " Pumpkin Butter Onion Tart " for the caramelized onions recipe. Prepare the Brine In a large bowl, combine water, sherry, salt, pepper, mushroom powder, garlic powder, and onion powder. Blitz anchovies and shrimp in a spice grinder until powdered, then add to the brine. Remove the skin from the chicken breast. Butterfly and slice into halves. Add the chicken to the brine, ensuring it’s fully submerged. Cover and chill in the fridge for 1 to 2 hours. Prepare the Batter In a large bowl, mix all batter ingredients until smooth. Some lumps are okay. Fry the Chicken Heat at least 3 inches of oil in a Dutch oven over medium heat. Check readiness by inserting a wooden chopstick—if bubbles form around it, the oil is hot enough. Remove chicken from the brine and dredge in the batter, shaking off excess. Gently lower into the oil away from you. Drizzle extra batter over for more crispiness. Fry until light golden brown. Remove and drain on a wire rack or paper towels. Deep fry reserved chicken skin until crispy brown. Set aside and chop finely. Fry the chicken again until deep golden brown. Drain and rest. Assemble the Sandwich Toast sandwich bread in melted butter over medium heat until golden and crisp. Blitz chili jam in a food processor if smoother texture is preferred. Spread chili jam on two slices of toasted bread. Layer with fried chicken, Guinness cheese sauce, caramelized onions, chopped parsley, and crispy chicken skin. Top with another toasted bread slice. Serve immediately while hot and melty. Everything is well balanced... 1 word: succulent... Recipe Video:

Jump To Recipe Jump To Video I was clearing out my fridge and freezer with leftover vegetables. And I found my frozen mushroom sauce (from my previous mushroom toast recipe ). I thought why not make something outta them? This stew is largely inspired by the German Sauerkraut Potato Sausage Soup. I was supposed to cook this in my slow cooker, but quite sadly, it is too small to fit the ingredients. Lol! Anyway, feel free to switch out the ingredients if desired. This is in fact a leftover stew, or rather clear out the fridge stew. Most importantly, is to sear the meat 1st before adding it to the stew. By doing so, not only the flavors will be stacked, but it will also give the stew a bit of that aromatic funk. On a side note, try not to keep the hot sauce. Trust me, it works really well in this sauerkraut stew. Perhaps even balances out everything. Ingredients: (Serve 8) Chicken Thigh Boneless Preferably with Skin, 4 Sea Salt, Pinch White Pepper, Pinch Hot Sauce, For Marinating Chicken Stock, 1L Rapeseed / Sunflower Canola / Peanut Oil, For Searing Yellow Onion Finely Sliced, 1 Carrots Obliqued, 2 Garlic Finely Minced, 3 Cloves Leeks Coarsely Sliced, 2 Yukon Gold Potato Wedged, 1 King Oyster Mushrooms Shredded, 6 Mushroom Sauce Homemade , 150g (Optional) Sauerkraut Homemade , 600g Parsley Corasely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Sauce Pot Heavy Sauce Pot Directions: Please visit my " How To Make Sauerkraut " page for the recipe. Please visit my " Mushroom Toast " page for the mushroom sauce recipe. Marinate the Chicken Season chicken on both sides with salt, pepper, and hot sauce. Set aside for 30 mins to 1 hour. Prepare the Stock Add vegetable scraps to chicken stock and bring to a simmer. Cook for 3–5 mins. Cover and set aside to steep for 10 mins. Strain and discard the solids. Sear the Chicken In a skillet over medium heat, add oil. Once heated, sear chicken skin-side down until browned on both sides. Remove from heat and set aside to cool. Sauté the Vegetables In the same skillet, add onion and season with salt and pepper. Sauté until lightly caramelized. Add carrots and sauté to combine. Stir in garlic, leeks, and potatoes (skin-on). Deglaze with a splash of stock. Remove from heat and set aside. Assemble the Stew In a large pot, add the remaining stock and 500ml water. Once chicken is cool enough to handle, coarsely dice and add to the pot with all the juices. Add shredded king oyster mushrooms, mushroom sauce (if using), and the sautéed vegetables. Prep the Sauerkraut Drain, wash, and squeeze out the sauerkraut to reduce tanginess. Add to the stew and stir to combine. Simmer & Finish Bring the pot to a simmer over medium heat. Lower the heat, cover, and cook for 30–45 mins until reduced by 1/4. Potatoes and carrots should be fork tender. Adjust seasoning with salt, pepper, and more hot sauce if desired. Stir well before serving. To Serve Ladle stew into serving bowls. Garnish with chopped parsley. Serve immediately and enjoy. Super nourishing... Hope you'll give this a try... Recipe Video:

Jump To Recipe Jump To Video Here's another classic French dish. What I love about this dish is how few main ingredients are used: chicken, onion, mushrooms and cream. I saw some don't even use mushrooms. It is easy and simple to prepare and cook. but it is also very easy to get it wrong. I am not saying that my recipe is better than all the French recipes out there. This is just my way of preparing and cooking this classic French dish. A chefy touch is to use a combination of made-from-scratch chicken broth and dry white wine with a sachet of herbs and spices. But I wanna keep mine as simple as possible. I used just plain water infused with some herbs. You can of cos go that chefy route if desired. The plate is your canvas and you are the artist. As for the mushrooms, you can totally omit them if you are not a fan. You can also replace Swiss brown for some shiitake, porcini or even white button mushrooms. And for the chicken, I wouldn't recommend breast as it tends to dry out during the last simmering stage. Chicken thighs or drumsticks work best for this recipe. Allowing for the chicken to rest after searing is the key to getting a succulent texture. As simple and easy as this recipe is, I hope you will give this recipe a try. Ingredients: (Serve 4) Simple Water Stock: Water, 480g Garlic Crushed, 2 Cloves Black Pepper, Pinch Dried Thyme, Pinch Dried Tarragon, Pinch Chicken: Chicken Thigh Skinless Boneless, 4 Sea Salt, Pinch White Pepper Preferably Hexa , Pinch Dried Mushroom Powder, Pinch Olive Oil, 1 TBSP Unsalted Butter, For Cooking Swiss Brown Mushrooms Finely Sliced, 12 Yellow Onion Wedged, 1 All Purpose Flour, 1 TBSP Heavy Whipping Cream, 120g Dried Thyme, Pinch Dried Tarragon, Pinch Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Make the Simple Water Stock In a sauce pot over medium heat, add all stock ingredients. Stir and bring to a simmer. Cook until aromatic. Remove from heat and set aside. Prepare the Chicken Slice chicken thighs in half to make 8 pieces. Season generously with salt, Hexa's white pepper, and mushroom powder. Toss to coat well. Set aside. Sear the Chicken In a skillet over medium heat, heat olive oil and 2 TBSP butter. Add chicken (in batches if needed to avoid crowding). Once golden on the bottom, add 1 TBSP butter. Tilt the pan and baste the chicken with the melted butter. Cook for 1 minute more, then remove from heat and transfer to a plate. Cook the Mushrooms and Sauce Discard excess fat, leaving just enough in the skillet for sautéing. Add mushrooms and 1 TBSP butter. Sauté and scrape up browned bits. Cook until mushrooms caramelize. Add onions, season with salt and white pepper, and sauté. Stir in flour and 1 TBSP butter. Cook until fully incorporated. Strain the simple water stock into the skillet, discarding solids. Stir to combine and deglaze. Add cream, chicken, and any juices from the resting plate. Simmer until the sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning. To Serve Remove from heat and transfer to serving plates. Garnish with thyme and tarragon. Serve immediately. Succulent... Recipe Video:

Jump To Recipe Jump To Video I’ve been experimenting a lot with my fermented garlic and honey, and when peaches came into season, I couldn’t resist creating something new. The result is the Peachy Garlic Honey Symphony Pizza, a harmonious blend of sweet, savory, and tangy flavors that dance together beautifully on a crispy grilled crust. This pizza is a perfect example of how simple, fresh ingredients can come together to create something truly special. Sweet, savory, and smoky — grilled pizza with peaches, ricotta, and honey drizzle. The combination of homemade ricotta, grated fermented garlic, and honey adds a unique depth of flavor, complemented by the juicy sweetness of fresh peaches and the sharp, salty bite of Pecorino cheese. Topped with a drizzle of reduced balsamic vinegar and a sprinkle of Italian parsley, each bite is a delightful mix of textures and tastes. It’s a refreshing change from the usual pizza toppings and a wonderful way to celebrate seasonal produce. Juicy peaches over charred flatbread, layered with creamy ricotta and garlic honey. I encourage you to give this a try, especially if you’re a fan of experimenting with new flavor combinations. The Peachy Garlic Honey Symphony Pizza is easy to make and offers a gourmet experience right in your kitchen. It’s a perfect dish for a summer evening, whether you’re hosting friends or enjoying a quiet night in. Trust your instincts, enjoy the process, and most importantly, savor the delicious results! Ingredients: (Make 2 grilled pizzas) Ricotta Homemade , 2 Heaping TBSP Fermented Garlic in Honey Homemade , For Grating Sea Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Peaches Coarsely Sliced, 5 or More Pecorino, For Grating Italian Parsley Coarsely Sliced, A Handful Reduced Balsamic Vinegar, For Drizzling Equipment: Griddle Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Ferment Garlic In Honey " page for the recipe. Please visit my " How To Make Ricotta " page for the recipe. In a bowl, add ricotta and grate in the fermented garlic. Season with salt and pepper. Mix until well combined and set it aside until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the ricotta mixture. Lay the peaches and grate some pecorino over the top. Immediately cover the griddle to generate steam in order for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Sprinkle some parsley over the top. Drizzle the reduced balsamic vinegar and some of that fermented honey over the pizza. Repeat the steps for the remaining pizza. Slice and serve immediately. Mama Mia... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video After the success of my pear and blue cheese pizza, I decided to push the boundaries further with the addition of apples, and the result is the delicious Bacon & Apple Medley Pizza. Combining the sweet, caramelized apples with the savory crunch of bacon and aromatic herbs creates a perfect balance of flavors that is both surprising and satisfying. Grilled pizza topped with a medley of crispy bacon, sweet apples, and fresh herbs. Experimenting with fruit on pizzas might seem unconventional, but it opens up a whole new world of taste experiences. The natural sweetness of the apples pairs beautifully with the smoky bacon, and the blend of cheddar and Gruyere cheeses adds a creamy richness. The herbs bring a fresh, earthy note that ties everything together, making each bite a delightful adventure. A hearty flatbread pizza loaded with caramelized apples, smoky bacon, and melted cheese. I encourage you to give this a try and explore the wonderful combination of fruits and savory elements in your pizzas. It’s a simple way to bring creativity to your cooking and discover new flavor profiles. The Bacon & Apple Medley Pizza is a testament to the delicious possibilities that come from experimenting with ingredients. Enjoy the process and savor the delicious results! Ingredients: (Make 2 grilled pizzas) Sesame Oil, For Brushing Bacon, 6 Strips Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Balsamic Vinegar, A Splash Any Red Apples Cored Thinly Sliced, 2 or 3 Thyme Finely Chopped, A Small Handful Rosemary Finely Chopped, A Small Handful Maple Syrup, A Drizzle Grilled Pizza Dough Homemade , 2 Dough Balls Cheddar Coarsely Diced, A Handful + More For Grating Gruyere, For Grating Coriander Coarsely Sliced, A Handful Equipment: Griddle Cast Iron Skillet / Pan Oven Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Cook the Bacon & Apple Mixture. Lightly brush a skillet with sesame oil. Place the bacon strips in the skillet and broil in the oven until crispy. You may need to do this in batches. Set aside to cool. Once cooled, coarsely slice the bacon and reserve the rendered bacon fat. In the same skillet over medium heat, add sliced onions. Season with salt and pepper. Sauté until soft. Deglaze with a splash of balsamic vinegar and cook until the onions turn translucent. Add sliced apples, thyme, and rosemary. Cook until apples are aromatic and slightly caramelized. Drizzle maple syrup over the top and stir to coat evenly. Remove from heat and set aside. Grill the Pizza. Roll out your pizza dough and brush a griddle with reserved bacon fat. Use a fork to gently poke all over the dough to prevent puffing. Place the dough on the griddle over medium heat. Press down gently to ensure even contact. Brush the top with a bit of sesame oil. Grill until the bottom is lightly charred, then flip. Reduce the heat to medium-low. Assemble the Pizza. Sprinkle shredded cheddar and grated Gruyère onto the grilled side. Evenly spread the apple-onion mixture and add chopped bacon. Top with more cheese. Cover the griddle with a lid to trap the steam and melt the cheese. Once the cheese is melted and the bottom is lightly charred, remove the lid. Transfer the pizza to a serving plate and garnish with fresh coriander. Repeat with remaining dough. Slice and serve immediately. Slice of heaven... Heavenly indeed... Recipe Video: