Exchanging recipes

Recipe:

250 grams of saikoro beef cubes (let them reach room temperature, sprinkle with salt/pepper to tenderize, and let rest for 20 minutes until the water is released, then pat dry with a tissue).

4 large milk tofu pieces, cut into 8 parts, fried until crispy without seasoning.

1/2 onion, finely chopped.

5 cloves of garlic, finely chopped.

2 scallions (white parts only), finely chopped.

2 tablespoons of black pepper sauce (e.g., Saori brand).

2 tablespoons of oyster sauce.

2 tablespoons of unsalted butter.

2 tablespoons of sweet soy sauce.

1/4 teaspoon of white pepper.

1/4 teaspoon of powdered shrimp paste.

1/2 teaspoon of beef stock powder (e.g., Masako).

A sprinkle of brown sugar

1 tablespoon of sesame oil.

180 ml water.

1 teaspoon of cornstarch/ maezena flour

How to Cook:

1. Sauté Aromatics:
Sauté the onion, garlic, and scallions with a little oil (just a bit—saikoro cubes are naturally oily) over low heat until translucent or golden.

2. Cook the Beef Cubes:
Add the saikoro cubes and butter. (Yes, I know people usually sear the cubes first, but I was lazy and hungry.) Fry them until they brown.

3. Add Seasonings and Sauces:
Add the seasonings and sauces to the pan.

4. Cook the Seasonings:
Stir and cook until the seasonings are well-blended and aromatic.

5. Thicken the Sauce:
Add the cornstarch slurry (mix the cornstarch with a little water beforehand) and stir well until the sauce thickens.

6. Taste and Adjust:
Taste the dish and adjust the seasoning as needed.

7. Serve:
Serve with rice and a sunny-side-up egg.

Sorry no photo but I ate 5 plates of rice last night with this and boyfriend ate a lot too. So so so good

Bookmarking for later reference

Danke you very mucho

No idea what to call it. Just something I made up to use my leftover whey. I tried making cheese but messed up.

Ingredients:

Mozzarella sticks (2–3 cm long)

120 g high-protein flour

180 ml whey

4 tablespoons sugar

1 teaspoon salt

60 g butter or margarine

1 egg

1. Put the whey in a non-stick pot and bring it to a boil.

2. Add the butter or margarine and stir until melted.

3. Add the sugar and stir until dissolved.

4. Gradually add the flour while stirring until it forms a dough. Reduce the heat to low or turn it off.

5. Once you have a slightly firm dough, transfer it onto a plate.

6. Let it rest for 10 minutes.

7. Add the egg to the dough and knead until fully blended.

8. Divide the dough into portions that match the size of your mozzarella sticks.

9. Let the portions rest for another 10 minutes.

10. Flatten each portion of dough with your palm, like making dumplings.

11. Wrap the mozzarella stick inside the dough, sealing it tightly.

12. Deep fry until golden brown.

13. Serve with any sauce of your choice (e.g., chocolate, cheese, etc) or enjoy plain.

Chocolate Coca Cola Cake

Ingredients For The Cake

2 cups flour

2 cups of sugar

1/2 tsp salt

1 tsp baking soda

1 cup butter (2 sticks)

1/4 cup unsweetened cocoa powder

1 cup coca-cola

1/2 cup buttermilk

2 eggs

1 tsp vanilla extract

Ingredients For The Frosting

1/2 cup butter

1/4 cup unsweetened cocoa powder

1/2 cup coca cola

4 cups powdered sugar (1 lb box)

Instructions For Cake

Preheat oven to 350°F.

1. Spray 9×13 pan with nonstick spray or use a nonstick dish.

2. Combine flour, sugar, salt and baking soda in mixing bowl.

3. In a small saucepan, heat the butter, cocoa, coke-cola, and buttermilk until boiling.

4. Pour over the dry mixture and mix thoroughly.

5. Add eggs and vanilla and mix well.

6. Pour into prepared 9×13 pan.

7. Bake for approximately 30 minutes. If a toothpick comes out clean the cake is done.

Instructions For Frosting

1. During the last 10 minutes of baking prepare the frosting.

2. In a small saucepan, combine butter, cocoa, and coke-cola. Whisk together and heat till boiling.

3. Remove from heat and slowly whisk in powdered sugar.

4. Remove cake from oven and slowly pour warm frosting over warm cake. Allow cooling long enough for the frosting to set up before cutting.

Serve (with vanilla ice cream is great).

One of the best cake recipes I have ever made, greatly recommend trying it.

TooOODaY.... BRaiiin to THe BRRRaiNNNN

1; CrAAcK SkUll

2_, EaTT BRaiiiiiiiNN

3/// LoOOK foR AnotheR BRAiiiN

GoOd LUNCH DE(--ad FrieNDZ

YouTube video hFdwS9hy9Cg

I love milk, but I’m lactose intolerant. My boyfriend often buys me milk and usually buys a lot of it at a discount.

Since I don’t like wasting food, here’s how I use milk that’s about to expire.

Making ricotta or paneer cheese for Italian dinners
All you need is milk (he buys whole or raw milk), lemon juice, and sea salt (not sodium-free salt).
You can easily find instructions online or watch videos—it’s super simple!

Once I have paneer or ricotta, I make olio aglio fettuccine (I didn’t have spaghetti) with parmesan and paneer cheese.

1. Boil water, add a generous amount of salt, and cook 90 grams of dry pasta.

2. While the pasta was cooking, I sliced 3 cloves of garlic very thinly.

3. Since I didn’t have olive oil, I mixed margarine and butter to gently sear the garlic over low heat without browning the butter.

4. Added the cooked pasta, I mixed it with cheese, dried oregano, and chili flakes. Added a bit of pasta water to create a silky texture.

5. Plate it, top with more cheese, and done.

Deep-Fried Milk

1. I heat milk in a saucepan, then added cornstarch and sugar.

2. Stir on low heat until it thickened like glue.

3. Poured it onto a plate and refrigerated it until it set like chewy pudding.

4. I cut it into cubes, coated in cornstarch, then dip in egg and panko.

5. Deep fried the cubes until golden.

6. I drizzled with sweetened condensed milk for extra flavor.

At least once a month, I'll make a big pot of "Roberto Soup"

• 1 yellow onion, diced
• 1 or 2 tsp. minced garlic
• Olive oil
• 1 lb. hot Italian sausage (ground)
• 1 can (15oz.) beans of your choice (I like navy beans)
• 1 28oz. can of petite diced tomatoes
• 32 oz. chicken stock
• Kale or spinach, fresh or frozen
• Parmesan cheese (grated or shredded)
• Lemon
  
  Saute the onion and garlic in apot over medium heat with olive oil, until the onions are translucent. Add the ground Italian sausage and brown it. Add the beans, canned tomatoes, and chicken stock, and stir. Bring to a low boil. Add as much kale or spinach as you'd like and let it simmer, covered, on low, for a good half an hour, stirring every so often.
  
  When serving, squeeze the juice of 1/4 lemon into the bowl and generously sprinkle the top with Parmesan cheese.
  
  
  

Beefbowl recipe 

250 gram shortplate beef marinated with:

1 tbsp sweetened soy sauce

1 tbsp oyster sauce

1 tsp salty soy sauce

1/2 tsp beef powder or dashi powder

1/2 tsp black pepper

1 tbsp black pepprr soy sauce

Grated 1 cm ginger

1 tsp chili flakes/ powder

2 tbsp sesame oil

Marinated it 15 minutes-1 hour

Prepare:

1. Diced of 1/2 onions
2. Grated 3 cloves of garlic

How to cook:

Saute the onions until it is transparant/ cooked with margarine or cooking oil. Butter is fine too but will taste heavier.

Put the garlic in. Saute a bit

Then put the beef in.

A pinch of salt

Stir well. Put a little water if u think too salty/ sweet.

Sprinkle sesame seeds on top as garnish

Then you eat with: hot rice + margarine/ salted butter + sweetened sauce mixed in a bowl

Add sunny'side egg and the beef on top of the rice

Isn't sweet soy sauce just an alternative version to teriyaki? They're not too much different.

My recipes are simple. Here's one I could try listing.

Garden Stir-Fry

Ingredients:

What you find in your garden.

-5-7 carrots.

-3 spring onions or scallions.

-4-5 celery stalks.

-2 fresh garlic cloves, crushed.

-3-5 radishes.

-dried peppercorns or grounded peppercorn.

-sea salt (to taste).

-Kikkoman soy sauce (to taste).

Directions:

-Cut up the carrots either into slices or longways. Throw them in an already heated pan with some oil and a little bit of salt (if the soy sauce isn't enough for your taste buds in sodium).

-Cut the onion or scallions into big or small pieces for the pan with the carrots.

-Cut the celery stalks into slices for the pan.

-Cut the radishes into discs for the pan.

-Grind up the peppercorns if they are whole. If not, throw grounded pepper into the pan. Cover all of the vegetables.

-Mince the crushed garlic cloves and throw them in the pan and make sure it smells fragrant (it'll tell you they're crushed enough).

-Throw in the soy sauce near the end of the cooking session, and the vegetables should be soft.

-If needed, add anything extra (spices) to make it sweet or spicy.

-If you are not looking for weight-loss and looking for protein, fry up some sliced up tofu (slices or cubed) before the vegetables and make sure the vegetables soften when cooking with tofu nearby.

-Taste before serving this up!

Tell me if you have a better version of this recipe. It's my go-to (minus radishes and we actually use garden green beans instead) recipe. If we don't have a garden (our garden did not live the next year and so we have no garden now), we buy store-bought vegetables. This recipe is so simple that I was cooking this back in my childhood for both of my parents. If my grandparents didn't have gas, I would be asking to cook this at their house way back then.

Sweet and sour sausage

Slice any sausage you like around 500 grams. Fry them to reduce water content.

Sauce:

1 onion medium size. Diced

3 cloves of garlic. Minced finely

4 tbsp worcestershire sauce

3 tbsp sweetened soy sauce

2 tbsp oyster sauce

2 tbsp chili sauce. If you don't like spicy, use tomato sauce

2 tbsp sesame oil 

1/2 tsp black pepper

1/2 tsp beef stock powder. Or MSG if you only have that.

1 tbsp chinese cooking wine

1/2 glass of water

3 tbsp margarine

How to cook

Saute the onion and chinese cooking wine. Put 1/3 of your water into the saute pan and let it caramelise.

Then put in the garlic. Stir until garlic is soft.

Then put in the rest of the ingredients of the sauce, including the water. But do not put in the sesame oil yet.

Cook the sauce until the water is reduced

Put in your fried sausages.

Mix them well and cook until water is reduced and sauce is thickened.

Turn off the stove and put in the sesame oil. 

Served it on a hot plate of rice.

I dont eat or cook vegetables. 

Tofu is made from fermented soy beans, so yes, it's still a vegetable but more so just called a bean. Onions, scallions, and garlic are all classified as spices and aromatics but are still vegetables on their own. Ginger is a root vegetable even if it's called a spice by many. Every bean you enjoy whether through whole, processed, or sauce is still vegetable. Yes, you do eat and cook vegetables. Now, if you talk about fruit, fruit is not a vegetable as it grows on shrubs and trees while a vegetable is always grown in the ground. They become either a plant (green beans, corn, tomatoes) or an edible root (garlic, onions, scallions, horseradish, radishes, carrots, ginger, etc.). Both of which may or may not contain a flowering stage before entering the 'fruiting' stage of the actual seeds and everything in the piece of 'fruit' growing.

Frying cashew nuts. Think most people roast them tho. But Idh roaster but coffee roaster and Idw use it fir anything but coffee. Anyway here is recipe:

500 grams cashew nuts

2 tsp salt

10 cloves of crushed garlic

1 tsp chicken powder or msg

First rinse the nuts with water 3x

Then you grind the seasonings with mortar and pestle until it turns into paste.

Meshed the seasonings with the nuts and let it sit an hour

Then deep fry them in very hot oil but small fire from stove.

Do not wait them to brown. Yellow is enough.

Enjoy!

Few Recipes to Make Your Instant Ramen Better

Recipe 1

Ingredients:

1 egg yolk

1 tbsp mayonnaise

Chili oil or chili powder

1/2 tsp minced garlic

Seasoning and oil from the instant ramen

Instructions:

1. Cook the ramen as usual.

2. Put a little of the ramen water into a bowl and mix all the ingredients.

3. Once the ramen is cooked, add it to the bowl and mix well.

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Recipe 2

Ingredients:

200 ml milk

1 slice of American cheese

1 egg

Seasoning and oil from the instant ramen

Instructions:

1. Cook the ramen until almost done, then remove the water.

2. In a saucepan, add butter or margarine and scramble the egg.

3. Once the egg is almost cooked, add the milk.

4. Add the cheese and the ramen seasoning.

5. When the sauce thickens, add the ramen and mix well.

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Recipe 3

Note: There are two types of instant ramen—fried/dry and soupy. This recipe is for the fried type, which is usually sweeter than the soupy one.

Ingredients:

Butter

2 eggs, beaten

Cheese

Fried spam or bacon

Instant ramen

Instructions:

1. Cook the ramen according to the instructions.

2. Heat a non-stick pan and melt some butter.

3. Pour in the eggs.

4. Once the egg is set, place the ramen in the center.

5. Add cheese and spam or bacon on top.

6. Fold the egg over to wrap the ramen.

7. Enjoy!

Just found this theard... sounds fun sharing dishes we do... been a cook for a while now 

Here a recipe from my land (Portugal 🇵🇹) 

Braga Style Cod Fish

Prep Time: 40 minutes

Calories: 282 kcal
Servings: 4

INGREDIENTS

4 soaked codfish steaks or loins

3 onions

4 garlic cloves

½ green bell pepper

½ red bell pepper

2 bay leaves

1 tablespoon vinegar

1 ripe tomato

Salt to taste

Olive oil to taste

Freshly ground black pepper to taste

Potatoes to taste

PREPARATION

Boil the codfish in a pot with water.

Once the water starts boiling, turn off the heat and let the codfish sit in the hot water for 5 minutes.

After this time, remove the codfish from the water and pat it dry with paper towels.

Place a frying pan over heat with plenty of olive oil, 2 bay leaves, and 2 garlic cloves.

When the oil is hot, fry the codfish until golden.

Remove the codfish and place it on the serving platter.

Prepare the onion sauce: slice the onions and the remaining 2 garlic cloves, and place them in the same frying pan (make sure to remove the previously fried bay leaves and garlic cloves).

Add the sliced bell peppers and chopped tomato.

Season with salt and pepper, and add a splash of vinegar.

Cook until the onion is tender.

Fry thick-cut potato slices and arrange them around the codfish.

(Tradition asks for roasted potatoes) 

Cover everything with the onion sauce and serve hot.

TIPS

You may optionally add a bit of white wine to the onion sauce.

Regarding the onion sauce, you can make it without the bell peppers, but the tomato is essential—though tomato paste may be used as a substitute.

I made portugese salad for torn cooking competition before. Made from octopus.

Fun fact your octopus salad was like our dhabu-dhabu sambal

I tried a fun experiment last night:

Render Wagyu fat in a bit of water and butter over low heat.

Once the fat is fully rendered, pour the flavored water into your eggs. Mix it with beef powder and pepper. If you're using unsalted beef powder or unsalted butter, add a pinch of salt.

Scramble the eggs gently over low heat. While cooking, mix in some Kewpie mayo until the eggs is cooked and fluffy.

Enjoy. It's seriously delicious.

Teriyaki is

Soy sauce (salty) + sake ( I replace with angciu (chinese cooking wine)) + mirin + brown sugar.

2+2+2+1

Sweet soy sauce is just sweetened soy sauce.

Baby Octopus – 500 g

Preparation:

1. First, coat the octopus with cornstarch and salt. Wait until the cornstarch absorbs the slime, then rinse the octopus under running water.

2. Remove the insides of the head, the eyes, and the feces (the central dot on their tentacles).

3. Marinate them in:

10 tbsp teriyaki sauce (if you don’t have any, see my post above)

2 tbsp brown sugar

1 finger-sized piece of ginger, thickly sliced

6 cloves of garlic

1 tbsp roasted sesame seeds

5 tbsp sesame oil

1 tbsp vinegar

4 tbsp gochujang sauce

4. Leave in the fridge for 5 hours or overnight.

Cooking method:

1. Put the octopus and marinade into a hot pan.

2. Stir over medium heat until the octopus wrinkles. Do not cook for too long, or it will become rubbery.

3. Remove the octopus but keep the sauce on low heat.

4. Mix 1 glass of water with 2 tbsp cornstarch, then add to the sauce to thicken it.

5. Once you reach the consistency you want, taste and adjust seasoning. Serve the sauce with the octopus. Enjoy!

Ancestor Tofu (Cheat Version, Because I’m Lazy 😆)
Use any tofu you like — I use silky tofu.

Prepare the tofu:

20 thin slices of tofu

Nori sheets, cut to match tofu size

Egg white

1. Smear the top of each tofu slice with egg white, then place a nori sheet on top.
2. Double-coat the nori for extra umami flavor.
3. Steam the tofu for 5 minutes, then let it cool down.
4. Gently pan-sear until the nori is sealed and the tofu golden brown.

Prepare the sauce:

1 pack shimeji mushrooms

8 cloves garlic, minced

6 tbsp oyster sauce

½ tsp dashi powder

2 tbsp sweet soy sauce

2 tbsp regular soy sauce (salty)

¼ tsp pepper

Salt, to taste

1 glass water

3 tbsp sesame oil

Make the sauce:

1. Fry the garlic in a hot pan with a little oil until slightly browned.
2. Add shimeji mushrooms and cook until softened.
3. Add all remaining sauce ingredients.
4. Bring to a boil until flavors blend well.
5. Thicken the sauce with a cornstarch-and-water mixture.
6. Add the tofu and gently mix.

Serve hot and enjoy!