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Jump To Recipe Jump To Video Red bean paste, or Koshian (こしあん), is one of those simple yet deeply comforting staples in Japanese sweets. Unlike its chunkier counterpart Tsubuan (つぶあん), which retains whole azuki beans, Koshian is silky smooth and velvety, making it perfect for delicate pastries, mochi, and anko-filled breads. Soaked overnight... The process is simple—just slow-cooked azuki beans, sugar, and a pinch of salt—but the result is something truly special. There's a deep, natural sweetness from the beans, balanced by just the right amount of seasoning, making it versatile for both traditional and modern treats. Mash to your desired consistency... Koshian has a long history in Japanese cuisine, dating back centuries to when red beans were first introduced to Japan from China. Over time, the process of refining azuki beans into a fine, smooth paste became a hallmark of wagashi (traditional Japanese sweets). You’ll often find Koshian inside dorayaki, taiyaki, manju, and even delicate yokan. But for me, one of the simplest and most satisfying ways to enjoy it is as an Ogura Toast—a thick slice of buttered toast generously spread with red bean paste, a specialty of Nagoya. The combination of the sweet bean paste and salty, melty butter is pure comfort. Ogura Toast... If you’ve never made red bean paste at home, this is your sign to give it a try. It requires just three ingredients and a bit of patience, but the reward is a homemade spread that’s leagues better than store-bought versions. Whether you use it in desserts, pair it with toast, or even mix it into lattes, Koshian is a must-have for anyone who loves Japanese flavors. Give it a go—you might just find yourself making it again and again! Ingredients: Good Quality Azuki Beans, 150g Granulated Sugar, 100g Sea Salt, Pinch Equipment: Heavy Sauce Pot Directions: Soak the red beans with water in a large bowl overnight. Make sure the red beans are fully submerged. The next day, drain and discard the soaking liquid. Transfer the beans to a heavy sauce pot. Add just enuff water to fully submerge the beans. Bring it up to a simmer over medium heat. Cover and cook for about an hr or until the beans are soft, or can easily be squashed by your fingers. Stir occasionally to prevent burning. Add just enuff hot water to fully submerge the beans if necessary. Once the beans are soft, add in sugar and salt. Stir to combine well and until the sugar has completely dissolved. Taste and adjust for seasoning with sugar. Continue stirring and cooking until the liquid has almost evaporated. Remove from heat and transfer to a large mixing bowl. Mash with a fork to your desired consistency, or you can use a stick blender. I like to spread the koshian on some toast and top it with salted butter to make an Ogura Toast. Simply yummilicious... The combination of sweet, savory and buttery... Recipe Video:

Jump To Video There’s something truly satisfying about a well-seasoned, flavorful minced lamb mix. Whether it's wrapped around skewers for juicy kebabs, spread over the dough for crispy lahmacun, or tucked into flaky layers of borek, this Middle Eastern-inspired lamb mix brings a deep, smoky, and slightly tangy flavor to every dish it touches. What makes this recipe special is its balance of bold spices and fresh aromatics. The combination of cumin, coriander, and sumac gives it warmth and brightness, while tomato and red pepper paste add a rich depth that keeps the meat moist and full of umami. Adana Kebab... Blitzing onion, chilies, garlic, and parsley into a smooth paste ensures every bite is packed with flavor—no big chunks, just silky, well-seasoned lamb ready for any dish. Ingredients: Red Onion Wedged, 1 Green Chilies Deseeded, 3 Red Chilies Deseeded, 3 Garlic Crushed, 8 Cloves Parsley Coarsely Chopped, A Large Handful Minced Lamb, 1 kg Sea Salt, 10g Black Pepper, 1 TBSP Coriander Powder, 1 TBSP Cumin Powder, 1 TBSP Smoked Paprika, 1 TBSP Adjust To Preference Chili Flakes, 1 TBSP Adjust To Preference Sumac, 2 TBSP Mushroom Powder, 1 TBSP Tomato Puree, 2 TBSP Red Pepper Paste, 2 TBSP Directions: Blitz onion, chilies, garlic and parsley until a smooth paste forms in a food processor or with a hand blender. Add some water to get it blitzing. Mix the spice paste with the rest of the ingredients until well combined, making sure it is well distributed, like really massaging the minced lamb. Use this for kebabs, lahmacun or borek. It can keep well in the fridge for 7 days or 3 months in the freezer. The beauty of this recipe is its flexibility. Once you've made a batch, you can shape it into kebabs, meatballs, or even use it as a filling for stuffed pastries. Try rolling it into small patties for grilling, or spreading it over flatbread with a drizzle of olive oil before baking. Borek... It’s one of those staple recipes that’s good to have on hand, especially if you love bold Middle Eastern flavors. So go ahead, get your hands in there, give the lamb a good massage, and make something amazing! Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! This isn’t exactly a recipe—it’s more of a happy accident that turned out too good not to share. I had leftover slow cooker daging rendang in my fridge, some homemade paratha, and a bowl of Turkish piyaz salad. Instead of heating up rice or making another batch of perkedel, I decided to throw everything together into a wrap. And wow—what a perfect combination! The buttery, flaky paratha, the rich and aromatic rendang, the creamy Greek yogurt, and the crisp, tangy salad all worked together in a way that felt both familiar and exciting. This wrap is a great example of how cuisines from different cultures can harmonize effortlessly. Rendang, a traditional Indonesian/Malaysian dish, is usually served with rice, but swapping it for paratha (a staple of Indian and Pakistani cuisine) gives it a whole new dimension. Adding piyaz, a Turkish bean salad with onions and herbs, brings a fresh contrast to the deep, slow-cooked flavors of the rendang. It’s a mash-up of Southeast Asian, South Asian, and Middle Eastern influences, yet everything just fits naturally—like it was always meant to be eaten this way. If you have leftover rendang (or any slow-cooked meat), this is a ridiculously easy and satisfying way to repurpose it. You don’t even need a proper recipe—just spread some yogurt, add your favorite fresh salad, and pile on the meat. It’s the kind of meal that feels effortless but tastes like you spent hours putting it together. Whether you’re looking for a quick lunch or a fun way to enjoy rendang beyond the usual rice pairing, give this wrap a try—you won’t regret it. Ingredients: (Serve 2) Paratha Homemade , 2 Or Any Flatbread Greek Yogurt, For Spreading Leftover Rendang Homemade, 2 Heaped TBSP Piyaz Salad, 2 Heaped TBSP Or Any Crunchy Salad Directions: Please visit my "Slow Cooker Daging Rendang " page for the recipe. Please visit my " Paratha " page for the recipe. Spread yogurt onto the flatbread. Top it off with rendang and salad. Serve immediately. Featured on Twinkl! 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video If there’s one thing I love, it’s finding new ways to repurpose leftovers into something equally delicious. These perkedel (Indonesian potato fritters) are the perfect example—taking my leftover slow cooker daging rendang and giving it new life in crispy, golden potato patties. Traditionally, perkedel is a simple snack made from mashed potatoes mixed with seasonings, herbs, and sometimes minced meat. But this version, infused with the deep, slow-cooked flavors of rendang, takes it up a notch. The result? A crispy, savory bite packed with spices and umami goodness. Perkedel itself has a fascinating history, tracing back to the Dutch colonial era in Indonesia. Inspired by European croquettes, the dish was adapted using local ingredients, with potatoes replacing flour-based batters. Over time, Indonesians made it their own, adding spices, fried shallots, and sometimes minced meat to create a flavorful side dish that pairs beautifully with rice or sambal. My take on it stays true to those roots but adds rendang for a bolder, richer taste—because, honestly, why not? If you have leftover rendang (or any slow-cooked meat), this is a great way to give it a second life. The crispy shell gives way to a soft, flavorful center, and when paired with kecap manis or sriracha, it becomes an irresistible snack or side dish. Whether you’re looking for a way to minimize food waste or just craving something crispy and satisfying, this perkedel is a must-try. So go ahead, fry up a batch, and taste how good repurposing leftovers can be! Ingredients: (Make 15) Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Shallots Finely Minced, 5 Garlic Finely Minced, 3 Cloves Potatoes Peeled Coarsely Sliced, About 250g Parsley Coarsely Chopped, A Handful Leftover Rendang Homemade, 75g Egg Beaten, 1/2 + More For Dredging Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Black Pepper, Pinch Sriracha / Kecap Manis, For Serving Equipment: Food Processor / Hand Blender Dutch Oven / Deep Fryer Directions: Please visit my "Slow Cooker Daging Rendang " page for the recipe. Add about 3" of oil to a dutch oven or deep fryer. Turn the heat up to medium and add in the shallots. Stir fry until lightly caramelized. Add in garlic and cook until aromatic. Drain and reserve the oil. Transfer the shallots and garlic to a large mixing bowl. Return the oil to the dutch oven or deep fryer. Once the oil is heated, add in the potatoes. Stir fry until fork tender and lightly browned. Drain and transfer the potatoes to the mixing bowl as well. Return the oil to the dutch oven or deep fryer. Add in parsley, rendang and egg. I am using a hand blender to blitz until a coarse paste forms. Do not take it too far or it will become mashed potatoes. Season with salt, pepper and nutmeg. Mix to combine well. Lightly grease your hands and shape about 2 TBSP of the potato mixture into a ball. Lightly flatten it to form a disc about 1/2" in thickness. I manage to make 15 discs. Heat up the same oil. Once the oil is heated, dredge the potato discs into some beaten eggs and drop them into the oil. Flip for even browning and to prevent from sticking at the bottom. Deep fry until brown and crispy. Drain and transfer onto a wire cooling rack or a plate lined with kitchen paper. Serve immediately with sriracha or kecap manis. Dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes? Making kimchi really does take a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile. If you are wondering what kinda recipes go well with kimchi, you can check out @mindfulcooking website. I still dream of her Kimchi Grilled Cheese Sandwich . Ingredients: (Make 2 medium jars) Nappa Cabbage, 1 Pink Himalayan Salt, For Seasoning Vegan-Friendly Soy Sauce / Tamari, 2 TBSP Demerara Sugar, 2 TBSP Fresh Pineapple Juice, 1/4 Cup Warm Water, 1/4 Cup Ginger Coarsely Sliced, 1" Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 6 Cloves Korean Chili Flakes, 1/2 Cup Adjust To Preference Carrots Julienned, 1 Large Scallions Slice To 2" Long, 2 Bunches Equipment: Blender / Food Processor Airtight Jars Directions: Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I have been wanting to make a full 100% vegan burger for quite some time, but I just couldn't figure out any appropriate way, sadly. I had researched and gone down the rabbit hole. Most just didn't turn out as I expected; too dense, too airy that the buns literally fell apart after slicing. Some even just use avocados as "buns". Yes! IKR? Just when I was about to give up, this recipe happened! I was messing around and thought to myself, "why not add the avocado into the dough?" The rest is history. The biggest challenge is to make a vegan "egg wash" so that the sesame seeds will adhere to the buns. "A simple syrup will do the trick", I thought to myself again. It works! I even sprinkled some extra rolled oats to sorta distinguish this from a normal burger bun. Expect more vegan burgers coming your way. Ingredients: (Make 8 Burger Buns) Dough: Demerara Sugar, 25g Sea Salt, 5g Unsweetened Almond Milk Preferably Organic, 120g Water, 60g Unbleached All Purpose Flour, 400g Active Instant Dry Yeast, 1 TSP Avocado Mashed, 1 Olive Oil, For Greasing Wash: Maple Syrup Preferably Grade 'A', 13g Water, 15g Rolled Oats, For Garnishing Black Sesame Seeds, For Garnishing Equipment: Oven Muffin Rings Directions: Prepare the dough. In a large bowl, add flour and yeast. Mix until well combined. In another bowl, add sugar, salt, almond milk and water. Whisk until the sugar has dissolved. Whisk, whisk, whisk. In another bowl, add mashed avocado. *You can mash the avocado using a fork. Make sure the avocado is properly mashed and there’s no large chunk.* Gradually pour the milk mixture into the mashed avocado in 1/3 portions while still whisking. Continue whisking and adding until everything is incorporated. It is normal if there are small chunks or lumps. Add 2 TBSP of the flour mixture at a time, into the batter. Create a well in the center of the flour mixture. Add the avocado mixture in 1/2 portions while still mixing. Repeat the process until everything is incorporated and comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be tacky, but not sticky, smooth and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Generously grease the bowl with olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 2 hrs or until doubled in size. Weigh and divide the dough into 8 equal dough. Shape and roll each dough tightly into balls. Line parchment paper on a baking tray and place in the muffin rings. *Do make sure that the muffin rings are greased generously with olive oil.* You may require 2 trays. Transfer the dough balls into the center of each muffin rings. Cover with a damp lint free kitchen towel and let rise for 1 hour. Prepare the wash. In a bowl add maple syrup and water. Mix until well combined. Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush each dough ball with the sugar mixture. Garnish with oats and sesame seeds. *If the dough balls don't seem to be touching the muffin rings fully, it is perfectly fine and normal.* Wack into the oven and bake for about 20 mins or until the top is dark ample brown in color. Rotate the baking tray at half way mark. *When you insert a skewer into the buns, the skewer should come out clean.* Remove from oven and set aside to cool completely on a cooling rack before slicing and serving. Recipe Video:

Jump To Recipe Jump To Video As unorthodox as it may sound, grilling pizza is so much fun. Just like deep frying a pizza. The best part is you can do it on a stovetop griddle if you do not have a grill oven in your backyard. Yes, those criss-cross charred marks do matter. If not, it wouldn't be "grilled pizza" right? I do not own a grill oven as I am residing in a small apartment. I am using just a griddle on a stovetop, but I hope I can replicate as close as possible to perfection. Yes. Grilled pizza has been perfected by George Germon of Al Forno in Providence, Rhode Island. If you would like to know more about in-depth techniques for grilling pizza on a grill oven, I would suggest getting an actual cookbook. BTW, sorry to offend any Italians, but I find that sesame oil is far more superior to olive oil. It adds that smokey umami. So, without much further delay, let's get on with the dough. Ingredients: (Make 8 or 16 dough balls) Unbleached All Purpose Flour, 638g Demerara Sugar, 13g Smoked Sea Salt, 10g Active Instant Dry Yeast, 1 TSP Room Temperature Water, 420g Sesame Oil, 47g + More For Greasing Equipment: Grill Oven / Griddle Directions: In a large bowl, add flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls. Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight. *You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. *If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.* The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil. On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desired. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately. Recipe Video:

Jump To Recipe Jump To Video I had been wanting to post a separate recipe featuring this spice blend for quite a while. I finally have the chance to do so today and in my humble opinion, this is a very underrated spice blend. Which I always wonder why. Not only you can use this on various Chinese dishes, but you can also use it as a BBQ rub or even in cakes. Once you start making your own spice blend, you will never go back to those store-bought ones. Ingredients: (Make 1/2 Cup) Star Anise, 6 Cloves, 1.5 TSP Cinnamon Stick, 3 Inches Fennel Seeds, 2 TBSP Szechuan Peppercorns, 2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

Jump To Recipe Jump To Video Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines. In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference. Ingredients: (Make 1/2 Cup) Black Peppercorns, 1 TBSP Allspice Berries, 1 TBSP Cloves, 3 Green Cardamom, 3 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Preferably True Cinnamon, 1 Inch Nutmeg Freshly Grated, Pinch Ginger Powder, 1 TSP Turmeric Powder , 1 TSP Smoked Paprika, 1 TSP Cayenne, 1 TSP Sea Salt, Pinch Demerara Sugar, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Turmeric Powder " if you are intrigued about making your own. In a skillet over medium heat, add black peppercorns, allspice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Grate in nutmeg. Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar. Give it another blitz. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video:

Jump To Recipe Jump To Video This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes. You can of cos use whatever dried chilies you have on hand. You can also amp up the spiciness without deseeding; I am not as brave tho. If you can't find any form of shrimp paste, you can use 25g of dried shrimps. Be sure to soak the dried shrimps in warm water for at least 30 mins before blitzing with the rest of the ingredients. But belacan is a must. You probably can find it in a Southeast Asian grocery store. This recipe will be included in my Ecookbook which I'd planned to sell. Please stay tuned. Ingredients: (Make 1 Pint) Ancho, 50g Guajillo, 50g Dried Kashmiri Chilies, 50g Dried Scallops, 25g Red Onion Coarsely Chopped, 1 Garlic Crushed, 5 Cloves Ginger, 1/2 Inch Fresh Red Chili Deseeded, 25g Lemongrass White Parts Only, 4 Stalks Lee Kum Kee's Shrimp Paste, 2 TBSP Fermented Black Shrimp Paste, 1 TBSP Peanut / Grapeseed / Sunflower Oil, 1/4 Cup Belacan (Malay Fermented Shrimp Paste), 50g Dried Mushroom Powder, Pinch Sea Salt, Pinch Gula Melaka, Pinch Equipment: Cast Iron Skillet / Pan Food Processor / Blender Steamer Directions: Hydrate the dried chilies in warm water for 30 mins to 1 hr. Meanwhile, add dried scallops into a bowl of 1 cup of water. Steam for about 15 mins or until the scallops are soft. Remove from heat and set aside to cool slightly. Once cool enuff to handle, shred the scallops and transfer them into a food processor. Add in 1/2 cup of the scallop water. Deseed the hydrated dried chilies and transfer them into the food processor. Add in the rest of the ingredients, except belacan, mushroom powder, salt and sugar. Blitz until smooth. Toast belacan in a skillet over medium heat. Break into small pieces with a spatula. Add in the chili blend. Add 1 cup of water into the food processor and blitz to clean up all the leftover nooks and crannies. Transfer the water mixture into the skillet. Stir to combine well. Saute until the color has darkened. Add in mushroom powder and stir to combine well. Taste and adjust for seasonings with salt and sugar. Give it a final stir. Transfer into a sterilized mason jar. Add 1 TBSP of peanut oil over the top. This layer of oil will prolong the shelf life of the sambal. Once cooled, cover tightly and store in the fridge. It will probably last for about 1 month. Recipe Video: This recipe is featured in my ECookbook: