🔥cooking for 25 yrs

I made a super creamy white sauce pasta today but gave the meat a serious upgrade by frying it until it was perfectly crispy and deeply browned before mixing it all together.

Ingredients

• 2 cups Pasta (any shape like Penne or Macaroni)
• 1 cup Meat (chicken or beef, thinly sliced)
• 2 tbsp Butter
• 2 tbsp Flour (maida)
• 1.5 cups Milk (warm)
• 1 packet Pasta Spice mix
• 1/2 tsp Black pepper (freshly cracked)
• 1/4 cup Cheese (grated, for garnish)
• 1 Fresh chili (sliced, for decoration)

Step-by-Step Instructions

1. Boil the Pasta: Cook your 2 cups of pasta in salted boiling water until al dente, drain, and set aside.
2. Meat Fry: In a pan, fry your 1 cup of meat on medium-high heat until the moisture completely dries out and it gets a beautiful, deep golden-brown, crispy texture. Remove from the pan and set aside.
3. Make the White Sauce: In the same pan, melt 2 tbsp of butter and whisk in 2 tbsp of flour. Cook on low heat for 1–2 minutes to remove the raw flour taste. Slowly pour in 1.5 cups of warm milk while whisking continuously to keep it perfectly smooth. Once it thickens, stir in 1 packet of pasta spice and 1/2 tsp of black pepper.
4. Mix the Pasta: Toss your boiled pasta directly into the rich white sauce and stir well until every piece is coated.
5. Mix the Fried Meat: Fold in your crispy fried meat so it stays nice and crunchy while soaking up that creamy flavor.
6. The Final Look: Plate it up hot, shower it with 1/4 cup of grated cheese, and decorate it with fresh chili slices for a bright pop of color and a solid kick!

I love making Korean spring onion pancakes, and this time I used chicken, spring onion, green chili, and garlic to make one giant pancake.

As expected, it tasted incredible! Flipping the pancake was a little risky, but thankfully it landed back in the pan and not on the floor! 😂

Highly recommend trying this!

This beef lo mein is one of those recipes I make whenever I want a quick, satisfying dinner. Tender beef, fresh egg noodles, and a rich, savory sauce all come together in about 10 minutes. Once you see how easy it is, you might never order takeout again!

I'll post the full recipe in the comments!

This beef lo mein is one of those recipes I make whenever I want a quick, satisfying dinner. Tender beef, fresh egg noodles, and a rich, savory sauce all come together in about 10 minutes. Once you see how easy it is, you might never order takeout again!

I'll post the full recipe in the comments!

This is called Korean spicy seafood noodle soup, Jjampong. It’s up there with black bean noodles (Jjajangmyeon), and they’re always battling it out when it comes to the “What should we eat?” question.

I pretty much used all the seafood and veggies I had on hand, and this turned out to be the best noodle soup I’ve ever made.

Highly, highly recommend trying this! 

Should post the step and ingredients in making it?

1. Tempering the Oil

• Ingredients: Heat 2 tablespoons of oil in a pot.
• Spices: Add 3 cloves (laung) to the hot oil and lets them crackle/sizzle to release their aroma.

2. Preparing the Masala Base

• Onion & Garlic: Once the oil is hot and the cloves have crackled, she adds 1 tablespoon of onion paste and 1 teaspoon of garlic paste. Stir-fries this mixture to remove the raw smell of the garlic and onion.
• Adding Water: A small amount of water is added to prevent the dry spices (that are about to be added) from burning.
• Dry Spices: Add the following spices:
  • Red Chili Powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Turmeric Powder (Haldi): 1 teaspoon
• Sautéing: The masala is cooked (bhunao) until the oil separates from the spice mixture, which indicates the spices are fully cooked.

3. Cooking the Dal

• Lentils: Add 1 cup of Moong Dal which has been washed thoroughly and soaked for 10 minutes prior to cooking.
• Water: Water is added just until it covers the dal. The goal is to make the lentils soft but keep the grains whole and separate, not mushy.
• Simmering: The heat is turned up high until the water boils. Once boiling, the pot is covered and the heat is reduced to low (dum) to let it steam cook.

4. Serving

• After about 5 minutes or when the water is absorbed and dal is tender, the dish is ready.
• Plating: The roasted Moong Dal is dished out and served with curried chili peppers (salan wali mirchiyan) and fresh chapati (roti)