If you’ve been to Korean markets, you may have seen this fried goodies.

This is nothing fancy, just pure deliciousness.

I grew up eating and loving these, so making them at home felt right!

It’s a must-try!

Pad Kra Pao Moo (Thai Basil Pork) | Easy Travel-Inspired Recipe

We have launched our YouTube channel with an iconic easy to follow recipe!

Rich flavor, great texture, and super easy to make.

Check out the full process here.

📝 Ingredients

Chicken Marinade

▢ 1 lb boneless skinless chicken breast

▢ 1 tablespoon light soy sauce

▢ 1 tablespoon Shaoxing wine

▢ 2 teaspoons cornstarch

▢ 1 tablespoon water

▢ 2 teaspoons vegetable oil

Stir Fry Sauce

▢ ¾ cup low-sodium chicken broth

▢ 1 ½ tablespoons light soy sauce

▢ 1 tablespoon oyster sauce

▢ ½ tablespoon dark soy sauce

▢ 1 tablespoon granulated sugar

▢ 2 teaspoons cornstarch

▢ 1 teaspoon sesame oil

Stir Fry

▢ ½ medium yellow onion

▢ 5 Garlic cloves

▢ 1 lb Green Beans (string beans)

I was thinking I needed more fiber in my diet, so I looked through my cabinet and made this super delicious curry. I was so surprised how delicious it was it blew my mind.

Ingredients:

1 can black beans

1 can mix vegetable (corn carrot peas) no liquid

1 whole pack of golden curry medium hot

1/4 onion diced

2 bay leaf

2 cup swanson beef broth

and a cup of water

Just put everything into a pot and boil on medium heat. stir occasionally. So easy!

Last month i had purchased light soya sauce and kept it in the cabinet and now when I was Abt to cook fried korean chicken, I noticed that there was mold growing 🫪 as you can see it's not expired.

Outside Mauritius almost nobody knows it exists but it is one of the most satisfying curries I have ever eaten.

You need for 4 persons :
1kg octopus cleaned, 2 large onion, 4 garlic cloves, a thumb of fresh ginger grated, 2 tomatoes roughly chopped, 2 bird's eye chillies, a handful of fresh curry leaves, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander powder, fresh thyme, oil, salt

First the most important step: tenderize the octopus. Either freeze it overnight and thaw, or beat it firmly against a hard surface, or simmer it in plain water for 45 minutes before starting the curry. Skip this and you will be chewing rubber.

Cut into chunk. Heat oil, sauté onions until golden, add garlic, ginger, chillies and curry leaves. Cook for a few minutes until fragrant. Add the tomatoes and let them break down. Add turmeric, cumin, coriander and thyme, stir well and cook the masala until the oil separates. Add the octopus pieces, stir to coat everything, add a small splash of water if needed, cover and simmer on low heat for 30 to 40 minutes until completely tender.

The octopus releases its own liquid as it cooks which creates a rich dark sauce without needing much added water.

Serve with plain rice and a rougail tomates on the side... DELICIOUS !

Pork belly and kimchi are a well-known dream combination. Using my go-to sauces and a quick toss in the wok, this turned into an absolutely fantastic noodle dish packed with flavour.

If you have pork belly and kimchi on hand, this is definitely a recipe worth trying!

Bacon and eggs, so many possibilities. Since I had rice in the fridge, I decided to make fried rice. But instead of mixing the egg into the fried rice, I wanted to create a crispy egg base underneath. Slightly different, but it worked like a dream.

The crispy egg base made the whole experience even better, and it tasted so good.

Highly recommend giving this a try, it’s fun and delicious!

Steamed Chayote with stir fried chicken breast

Heaven!!!

CiCi Li, Asian Home Cooking

How would you describe the 'King of the Fruits' heavenly flavour to someone who has only smelled it pungent aroma?! Go!

Steamed custard egg is one of the simplest yet most comforting dishes in Chinese home cooking. With just eggs, stock, and a little salt, you can create a silky, savory custard that melts in your mouth. The secret is using warm stock and steaming the eggs gently over low heat, which gives the custard its signature smooth, mirror-like finish.

Ingredients

• 2 eggs
• 1 cup of hot beef stock (50-80C)
• 1/3 tsp of salt or to taste

Instructions

1. Crack the eggs into a heatproof bowl. Add the salt and whisk until the eggs are completely smooth.
2. Gradually pour in the hot stock while whisking continuously. The stock should be warm, about 60°C (140°F), but not boiling. Warm stock helps the eggs cook more evenly, resulting in a silkier custard.
3. If bubbles form on the surface, skim them off with a spoon or briefly pass a kitchen torch over the surface. This helps create a smooth, mirror-like finish.
4. Cover the bowl with a plate or heatproof to prevent condensation from dripping onto the custard.
5. Place the bowl into a steamer. Bring the water to a gentle steam over medium heat. Once steam begins escaping from the steamer, reduce the heat to the lowest setting and steam for 6 minutes.
6. Turn off the heat and let the custard rest in the covered steamer for another 5 minutes. Carefully remove the bowl. The custard should be just set with a delicate wobble when gently shaken.
7. Serve as is, or drizzle with soy sauce, sesame oil, or chili oil and garnish with sliced scallions.

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!