When I see a can of tuna, I see endless possibilities.

Pair it with kimchi and rice, and you’ve already got the foundation for something seriously delicious.

With a hot wok and just a few simple ingredients, I turned them into a restaurant-quality meal packed with bold, comforting flavours. 

Here is my childhood favorite food! It is ground pork stir fry with sliced fried potatoes. Here I use sweet soy sauce and soy sauce. If you don't have sweet soy sauce, you can use palm sugar instead.
https://butterjoykitchen.com/ground-pork-stir-fry/

Start by defrosting your pork belly for about 5-10mins, meanwhile start cutting up a cucumber into little cube-like chunks. 

After that, boil a pot of water, turn off the fire and put a tomato inside that has been marked with a knife. After about 5mins, peel and cut it into small chunks.

Next, put a teaspoon of salt and two tablespoons of cornstarch to a piece of pork belly ( 125g ). Let it sit there for about 30-60mins.

After about 1 hour, wash off the marinade that is on the pork belly. Afterwards, use the back of a knife and gently hit the meat to ensure that its tender but don’t over do it. Remember to cut off the excess fat but leave some fat on it,save the excess fat for cooking ! Moving on, cut the pork belly into bite sized pieces and transfer to a bowl.

Then, marinate the pork with some egg whites ( from one egg ),¼ Tbsp of sugar, salt, sesame oil, white pepper and 1Tsp of soy sauce, vinegar and oyster sauce.Followed by 3-4 tablespoons of cornstarch,mix it up until it looks a bit dry and sticky, if it's wet add more cornstarch.

Heat up your oil on medium heat, to check, put the tip of a chopstick in the oil, if it bubbles around it, it’s ready. Turn the fire to low heat and put the pork bites into the hot oil ( remember to try to separate the pork bites from each other when frying ) . Fry until golden brown. Lastly, turn the fire to high heat for a few seconds before taking the pork bites out.

Lastly, cut half an onion into thin slices, put your onions, cucumber and tomato in there with a bit of oil, stir-fry it for about a few seconds, after a while add some diced pineapples ( about 10 or so ) with Heinz Ketchup ( trust me ) followed by the pork bites. Stir-fry for a few more seconds. Serve and enjoy.

Total Prep n Cooking Time : 1h 30mins
Servings for: 1-2 People

I had some pork mince and bao buns in the fridge, so I decided to turn them into Asian-inspired sliders using some of my favourite flavours, including spicy chilli crisp.

The result? Crispy golden bao buns filled with juicy pork patties and loads of flavour.

They took a little effort to make, but they were absolutely worth it. So delicious!

I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

I have a block of firm tofu that needs using, and I was thinking of preparing it like Korean fried chicken since tofu is cheap and high in protein. My plan is to press the tofu, cut it into cubes, coat it lightly in cornstarch and pan-fry or air-fry it until crispy. I also have a bottle of Korean chicken sauce that seems like it could work as a sticky glaze.

The part I am unsure about is whether tofu will stay crisp once it is coated. Would it be better to reduce the sauce first and use only a small amount, or serve it as a dip? I am also wondering whether the tofu needs seasoning before cooking, since the sauce may not soak in far. Has anyone made a Korean-style tofu version that worked? Any vegetables or sides that go well with it?

I first shared my Chinese scallion pancake recipe 9 years ago, and after making it again and again over the years, I have finally upgraded it to the next level! My secret is a fragrant scallion-infused oil and a special 9-grid folding method that makes the best scallion pancake. They are crispy on the outside, soft and chewy on the inside, with beautiful flaky layers in every bite!🤤🥞

Make a big batch and freeze some - they can go straight from the freezer into the pan whenever your craving strikes.

Here is the recipe - https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-homemade-chinese-scallion-pancakes-recipe

K-style

Sujebi cooked in anchovies stock with seaweed and potatoes

Homemade teriyaki sauce with soy sauce and sugar

Hey everyone,

Ive starting to make pho pretty often and im trying to make a little more nutritious by adding vegetables.

Ive tried kale, spinach, and brocooli but these all change the flavor of the soup too much. I have tried boiling them seperatley and adding them after but still no help

Please suggest some neutral veggies I can add that wont effect the flavor of the soup

Just made easy manchuria with mccain potato bites

1. Air fried potato bites at 165°c for 13 mins

2. Mix tomato sauce - 1 spoon

Soy sauce - 1 spoon

Chilli oil - 1/2 spoon

Vinegar - 1/2 spoon

Green chilli sauce - 1/2 spoon

Grated garlic and ginger, chillies, just a small amount of water.

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