Fat
Dough

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:

Jump To Recipe Jump To Video The other day during lunch, a work friend shared how much he adores Chinese stir fry dishes, especially the egg tofu and potato stir fry ones. He mentioned he always looks forward to adding these dishes to his rice, creating that perfect comfort meal. But there was a little twist: his wife wasn't too familiar with these Chinese stir-fry techniques and flavors, so he turned to me for some culinary guidance. Eager to help, I promised to jot down the recipes for him, making them as straightforward and approachable as possible. So, here's my take on the potato stir fry, a dish that's all about bringing simple ingredients to life with the right flavors and techniques. It starts with the beef, marinated just right, then cooked with fragrant garlic and ginger. When those golden, tender potatoes hit the pan and mingle with the savory sauce, the dish transforms into a delightful medley of textures and tastes. It's one of those recipes that's not just about feeding the stomach but also about sharing cultures and bringing a piece of comfort home. If you're ever in the mood to shake things up in the kitchen or want to introduce a bit of Chinese flair to your cooking repertoire, this potato stir fry is a great place to start. It's a nod to the simplicity and beauty of stir-frying, showing how a few ingredients can come together to create something wonderfully satisfying. Whether you're cooking for your family, sharing with friends, or just exploring new flavors, this dish is a little reminder of how food can be a delightful bridge between cultures and traditions. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Beef: Ground Beef, 200g Sesame Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Oyster Sauce, 1 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Light Soy Sauce, 1 TBSP Sauce: Oyster Sauce, 1 TBSP Dark Soy Sauce, 1 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Chili Bean Paste, 1/2 TBSP Chicken Stock Homemade , 1 Cup Stir Fry: Sesame Oil, 2 TBSP Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Sea Salt, Pinch Black Pepper, Pinch Yukon Gold Potatoes Corasely Sliced, 2 Chicken Stock Homemade , 1 Cup Granulated Sugar, Pinch Slurry, 1 TBSP Cornstarch + 2 TBSP Water Scallions Corasely Sliced, A Handful Italian Black Rice / Any Rice or Noodles, To Serve Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Prepare the Beef In a large bowl, combine ground beef with all the seasoning ingredients. Mix until well combined. Set aside. Make the Sauce In another bowl, mix together all sauce ingredients. Stir until smooth and set aside. Cook the Stir Fry Heat some sesame oil in a skillet over medium heat. Add garlic and ginger. Season with salt and pepper. Sauté until fragrant. Add in the marinated ground beef. Break it up with a spatula and cook until browned and the liquid has mostly evaporated. Remove and set aside. Cook the Potatoes In the same skillet, add a bit more oil if needed. Add diced potatoes, season with salt and pepper. Sauté until they start to brown. Add a splash of chicken stock to deglaze. Combine and Finish Return the beef to the skillet with the potatoes. Pour in the sauce and the rest of the chicken stock. Stir everything together and bring to a simmer. Let it cook until the sauce reduces slightly. Stir in a cornstarch slurry (cornstarch + water) to thicken. Simmer for 2–3 minutes until glossy and thick. Garnish with chopped scallions. Serve hot over rice or noodles. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Kek buah kukus, or steamed fruit cake, is a classic in Malaysia, often found at various celebrations and not tied to just one family's tradition but shared across many. This cake stands out because it's steamed, not baked, which is a bit unusual but totally genius. Just outta the steamer... Steaming keeps the cake incredibly moist and helps the flavors meld together beautifully. It's like each piece of fruit and every pinch of spice gets to shine without getting lost in the crowd. The history of this cake is pretty interesting. It reflects Malaysia's diverse culinary landscape, drawing influences from various cultures. The use of spices hints at the country's trade history, while the steaming technique is a nod to traditional Asian cooking methods. When you dive into making kek buah kukus, you're not just whipping up a dessert; you're engaging with a piece of Malaysia's rich, culinary tapestry. If you're feeling adventurous and want to try something uniquely Malaysian, this cake is a great start. It's a celebration in itself—packed with fruits, spices, and all things nice. Plus, the whole steaming process is kind of a cool culinary experience to try out. And who knows? You might just discover a new favorite that's perfect for sharing, whether at a big family gathering or a cozy get-together with friends. Ingredients: (Make one 8 inch square cake) Granulated Sugar, 340g Hot Water, 60g Unsalted Butter Diced, 250g Miso Paste, 1 TSP Pure Vanilla Paste, 1 TSP Fresh Orange Zest, 1 Orange Fresh Orange Juice, 2 TBSP Dried Fruits Mix, 500g A Combination of Raisins, Sultanas, Green Raisins, Currants, Dried Apricots, Candied Orange Peels, Candied Lemon Peels, Dried Cranberries or Blueberries. Unbleached All Purpose Flour, 350g Cream of Tartar, 1 TSP Baking Soda, 2 TSP Pumpkin Spice Blend Homemade , 1 TSP Sea Salt, Pinch Eggs, 3 Glazed Cherries, About 100g Equipment: 8" Square Cake Pan Steamer Large Non-Stick Skillet / Pan Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Lay parchment paper on the bottom of the cake pan. Lightly grease the cake ban with some butter and set it aside. In a large non-stick skillet over medium heat, add sugar. Cook until the sugar has completely dissolved. Continue cooking until the sugar is caramelized. *You can swirl the skillet, but do not stir it as crystals may form. Keep an eye on it, as it can burn very fast.* Add in the hot water and butter. Stir to combine well and until the butter has completed melted. Remove from heat and add in miso, vanilla, orange zest and juice. Mix until well combined. Followed by the mixed fruits, flour, tartar, baking soda, cookie spice blend and salt. Stir in the eggs, 1 at a time, until fully incorporated. Lastly, mix in the vanilla paste. Transfer the batter into the prepared cake pan. Add glazed cherries over the top. Wrap the top of the cake pan with aluminum foil and cling film. Steam on medium for 3 to 4 hrs until the cake turns dark caramel. Remove from and set aside to cool down completely. Unmold and wrap the cake with cling film. Chill in the fridge overnight. The next day, slice and serve. It will taste better, the longer you keep it chilled in the fridge. Moist, dense and flavorful... Recipe Video:

Jump To Recipe Jump To Video You know, Kek Batik isn't just any dessert; it's got a bit of history to it. Originating from Malaysia, this dish is a nod to the country's vibrant batik fabric, mimicking those intricate patterns. But there's no fancy baking involved here. It's all about chilling, which makes it kind of unique. Chilling overnight... My grandma used to make it a lot during Hari Raya, and it was like her secret weapon: simple ingredients, no oven needed, and boom – you've got a dessert that everyone's waiting to dig into. Due to Singapore insane hot and humid climate, the chocolate ganache started to melt... When I decided to throw in a chocolate ganache layer on top, I was just playing around, trying to add a bit of my own spin to grandma's classic. It's kind of fun to take something traditional and put your own stamp on it, you know? And the ganache just makes it feel a bit more special, like it's dressed up for an occasion. So, if you're in the mood to whip up something that's easy but looks like you've put in a ton of effort, this Kek Batik recipe could be your new favorite. It's a little slice of Malaysia, a dash of nostalgia, and a whole lot of chocolatey goodness, all rolled into one. Whether you're reminiscing about old times or making new memories, it's all about sharing good food and good vibes. I decided to chill in the fridge for another 4 hours... Looks so much better, right? Ingredients: (Make one 8 inch square cake) Marie Biscuits / Graham Crackers, 400g More or Less Unsalted Butter, 150g Condensed Milk, 114g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 38g Australian Milo, 90g Hot Water, 89g Egg, 1 Sea Salt, 1/2 TSP Pure Vanilla Paste, 1/2 TSP Ganache: Heavy Whipping Cream, 200g Unsalted Butter, 10g High Quality Chocolate Preferably Valrhona or Callebaut 70%, 200g Pure Vanilla Paste, 1/2 TSP Sea Salt, Pinch Equipment: 8" Square Cake Pan Large Non-Stick Skillet / Pan Directions: Make the Base Line a cake pan with parchment paper, leaving some overhang for easy lifting. Break biscuits into bite-sized pieces (not too big or too fine). Set aside. Tip: Marie biscuits, Graham crackers, or any plain, snappy biscuit works great. In a large non-stick skillet over low heat, melt butter. Add condensed milk and stir to combine. Stir in cocoa powder, Milo, and hot water. Mix well. Remove from heat and stir in the egg quickly to avoid scrambling. Return to low heat and stir in salt and vanilla. Gradually fold in biscuit pieces by the handful, mixing to coat well. Stop when there’s just enough sauce to hold the biscuits together—don’t oversaturate or overload with biscuits. Transfer mixture to the cake pan and press down firmly with a spatula to compact. Chill in the fridge while making the ganache. Make the Ganache In a saucepan, heat cream until small bubbles form—don’t boil. Pour over chocolate and butter in a bowl. Let sit for a few minutes. Stir until smooth and glossy. Add remaining ganache ingredients and mix well. Pour ganache over the biscuit base and swirl the pan to spread evenly. Chill overnight in the fridge until fully set. To Serve Lift the cake from the pan using the parchment overhang. Dust with cocoa powder and Milo. Slice and serve cold. Intricately beautiful... Mama Mia... Sometimes you just gotta use your hands... Recipe Video:

Jump To Recipe Jump To Video The patty melt, a beloved classic in American diners, is a mouthwatering hybrid between a grilled cheese sandwich and a hamburger. Traditionally, it features a ground beef patty, loads of melted cheese, and caramelized onions sandwiched between slices of buttery, toasted bread, often rye. It's a dish with roots in the mid-20th century American culinary scene, a testament to the country's love for comfort food that's both satisfying and unpretentious. In this unique take on the patty melt, I decided to throw in a couple of unconventional twists – grape jelly and peanut butter. Yes, you heard that right! It might sound a bit out there, but the sweet and savory combo brings a whole new dimension to the sandwich. It's like a little nod to those peanut butter and jelly sandwiches we all loved as kids, but all grown up and paired with the savory richness of the beef and cheese. The process of making this patty melt starts with the bread, shokupan in this case, which gets a crispy, cheesy crust thanks to a sprinkle of Parmigiano Reggiano before hitting the broiler. Then, there's the beef, seasoned and cooked to perfection while melded with melting Emmental cheese. Sandwich it all together, and you've got a meal that's far from your average diner fare. So, if you're up for a culinary adventure and a taste of nostalgia with a twist, give this patty melt a go. It's a hearty, flavor-packed sandwich that promises to surprise and satisfy. Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing + 2 TBSP Parmigiano Reggiano, For Grating Unsalted Butter, For Spreading + 1 TBSP Shokupan  Homemade, 2 Slices Or Any Sandwich Bread Grape Jelly, For Spreading Peanut Butter, For Spreading Cheddar, For Grating Chili Flakes, Pinch Black Pepper, Pinch Dried Oregano, Pinch Yellow Onion Finely Minced, 1 Sea Salt, Pinch Ground Beef, 100g Chicken Stock Homemade , For Deglazing Emmental, A Few Slices Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Shokupan " page for the recipe. Grease a baking tray with some oil. Grate some parmigiano to the size of 2 sandwich bread onto the tray. Spread some butter onto the sandwich bread. Place the bread, buttered side down onto the parmigiano. Spread jelly and peanut butter onto the bread, 1 on each bread. Grate some cheddar into a bowl. Season with chili flakes, black pepper and oregano. Mix until well combined. Transfer the cheddar mixture onto the 2 slices of bread. Broil in the oven until the cheese has melted and the bottom is crispy browned. Meanwhile, in a skillet over medium heat, add 2 TBSP of oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in the beef, season with salt and pepper. Saute until well combined. Next, add in 1 TBSP of butter and saute until the butter has melted. Deglaze with a splash of chicken stock. Lastly, add in the emmental and continue sauteing until the cheese has melted. Slap the cheesy beef mixture in between of that 2 slices of bread. Serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video So, I was tinkering in the kitchen the other day, thinking about those hamburger helper meals from back in the day. You know, the ones that were a staple during those hectic weeknights? I got nostalgic and decided to whip up my own version, ditching the box but keeping all that comforting, hearty goodness. I threw in some real spices, fresh beef, and good old macaroni, then simmered it all in a mix of tomato puree and beef broth. To finish, a generous sprinkle of cheese melted into the sauce, because, let's face it, cheese makes everything better. I gotta say, making it from scratch is a game-changer. It's not just about avoiding the processed stuff; it's about getting that deep, homemade flavor that you just can't replicate with a powder. And the best part? It's still as easy and straightforward as the boxed stuff. Just a bit of chopping, sautéing, and simmering, and you've got a pot of something really special. It's like the grown-up version of the childhood classic, perfect for when you're craving something hearty but don't want to spend hours in the kitchen. Why not give it a whirl next time you're in the mood for a throwback with a twist? It's a cozy, satisfying dish that doesn't need to be fancy to be good. Plus, it's a great way to show that with a few fresh ingredients and a little love, you can turn even the simplest meals into something to get excited about. Trust me, your taste buds (and your nostalgia) will thank you. Ingredients: (Serve 4) Ground Beef, 250g Cornstarch, 1/2 TBSP Chili Powder, 1/2 TBSP Onion Powder, 1 TSP Garlic Powder, 1 TSP Smoked Paprika, 1/2 TBSP Cayenne, Pinch Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Red Wine, To Deglaze Tomato Puree, 2 TBSP Beef Broth, 1/2 Cup + More Whole Milk, 1 Cup Macaroni, 200g Red Cheddar Cheese Chopped or Grated, 1/4 Cup Cheddar Cheese Chopped or Grated, 1/4 Cup Worcestershire Sauce, 1 TBSP Parsley Finely Chopped, A Handful Scallions Coarsely Sliced, A Handful Equipment: Cast Iron Skillet / Pan Directions: In a large bowl, combine beef, cornstarch, chili, onion, garlic, paprika, cayenne, salt, pepper and mushroom powder. Set it aside until ready to use. In a skillet over medium heat, add oil. Once the oil is heated up, add onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by the ground beef mixture. Break the ground beef into smaller pieces with a spatula and saute until browned. Deglaze with a splash of red wine. Add in tomato paste and saute until lightly caramelized. Next, add beef broth, milk and macaroni. Stir to combine well. Turn the heat down to low and simmer for about 12 to 15 mins or until the macaroni is al dente. Stir occasionally to prevent burning. Add in more beef broth if necessary, 1/2 cup at a time. Add in the cheese and mix until the cheese has melted. Lastly, add in Worcestershire sauce and parsley. Stir to combine well. Taste and adjust for seasonings with salt and pepper. Remove from heat and garnish with some scallions. Serve immediately. All that ooey gooey goodness... Nourishing... Recipe Video:

Jump To Recipe Jump To Video You know, one thing that's been bugging me lately is how a lot of eateries are churning out Mee Goreng that just doesn't taste like it used to. It seems like they're all about that bright red color, probably thanks to a generous dose of food coloring, but where's the depth of flavor? That got me thinking—why not try to capture the essence of the dish but ditch the artificial stuff and those yellow noodles that I'm not too fond of? That's where macaroni came into play. It might sound a bit out there, substituting macaroni in a classic Southeast Asian dish, but trust me, it works. I focused on building those rich, authentic flavors from scratch—no shortcuts or food coloring here. Just real ingredients like dried chilies, tamarind, and a homemade spice paste to get that robust, can't-get-enough-of-it taste. And cooking the macaroni just right so it soaks up all that saucy goodness? Game-changer. No fake red food coloring or ketchup... So if you're anything like me, craving that authentic Mee Goreng taste without the stuff you don't want, give this macaroni goreng a whirl. It's a little nod to tradition, a bit of personal preference, and a whole lot of flavor. Perfect for shaking up your dinner routine without losing touch with the dish's vibrant roots. Plus, it's a great conversation starter about keeping food real and flavorful. Ingredients: (Serve 2) Dried Chilies, 5g Adjust To Preference Dried Shrimps. 5g Coconut Oil, 3 TBSP Yellow Split Peas, 5g Red Onion Coarsely Sliced, 1 Garlic Crushed, 3 Cloves Salted Soy Beans / Miso, 1/2 TBSP Tamarind Paste, 1/2 TBSP Peanut Butter, 2 TBSP Sriracha, 3 TBSP Kecap Manis Homemade , 3 TBSP Light Soy Sauce, 2 TBSP Oyster Sauce, 1 TBSP Black Bean Soy Sauce Paste, 1 TBSP Or Light Soy Sauce Sea Salt, Pinch White Pepper, Pinch Madras Masala Homemade , 1 TBSP Cabbage Finely Sliced, 1/4 Macaroni, 200g Tomatoes Seeds Removed Finely Diced, 2 Bean Sprouts, A Handful Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Scallions Thinly Sliced, For Garnishing Sunny Side Up, 2 Equipment: Cast Iron Skillet / Pan Blender Directions: Please visit my “ How To Make Madras Masala " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Make the Spice Paste Soak dried chilies and dried shrimp in hot water until soft. Deseed the chilies if you want less heat. Reserve the soaking liquid. In a skillet with some oil, sauté peas until fragrant. Transfer peas (and the oil) to a blender. Add the soaked chilies, shrimp, soaking liquid, onion, and garlic. Blend until smooth. Tip: A stick blender works great too. Prepare the Sauce Base In a bowl, mix salted soy beans, tamarind, peanut butter, sriracha, kecap manis, light soy, oyster sauce, and black bean soy sauce paste. Set aside. Cook the Spice Paste Return the spice paste to the same skillet over medium heat. Stir and cook until most of the moisture evaporates and the paste thickens and darkens. Season with salt and pepper. Add masala powder and stir to combine. Pour in the prepared sauce and add chopped cabbage. Continue stirring occasionally. Cook the Macaroni In another skillet, add 800g of hot water and macaroni. Lightly salt and stir. Cook until the pasta is just under al dente and most of the water has evaporated. Combine Everything Add the spice and sauce mixture to the macaroni. Toss to coat everything evenly. Stir in tomatoes and bean sprouts. Cook until everything is well combined and heated through. Finish with lime zest and a squeeze of lime juice. Garnish with scallions and top each serving with a sunny-side-up egg. Serve Immediately . Yummilicious... Recipe Video: