Which one is your favorite?

No breakfast is complete without a side of crispy, salty bacon, but to easily cook a whole pound at once (and salvage our stovetop), we decided to make use of the oven. After trying this method, you’ll never get back to the stovetop. #bacon #baconrecipes #howto #easyrecipes #ovenfriedbacon #breakfast #brunch

Pandan waffles with maple ginger butter Waffles 8 pandan leaves, (thawed if using frozen) cut into 3 inch sections 1/2 cup water 285g, 2cups tapioca starch 73g, 1/2 cup rice flour 75g, 1/2 cup 200g, 1 cup sugar 10g, 2 tsp baking powder 1g 1/2 tsp salt 13.5 fluid oz coconut cream 1 tbsp avocado or neutral oil Maple ginger butter 4 oz stick of butter, cold cut into pieces 250 milliliters, 1 cup of pure maple syrup 1 tablespoon freshly grated ginger Heat syrup until bubbling add in the cold butter, one to 2 tablespoons at a time whisk until fully emulsified, stir in the ginger and whisk again. Keep warm on a low flame Chop pandan into sections and blend with 1/2 cup of water until til no large chunks remain. Strain into a cup, squeeezing as much as possible WAFFLE In a medium mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt. In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil. Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from overmixing the batter. Your batter should be slightly thick and have lumps left over. Let the batter rest for at least one hour, this improves the dough texture.
If you're only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good. 1. When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle 2. Using a 1/2 cup measuring cup tip the batter into the oiled iron 3. Cook until golden brown, about 3 minutes #chef #fypシ゚viral

The south meets south Asia. Recipe on my susbstack 🙌🏻

Salmon Kushiyaki Dry brine 2:1 ratio of kosher salt to sugar pick the measurement that suits you. I make a big batch and store indefinitely in the pantry. 1 pound/ 453g salmon (skin removed) 1/3 cup/96g Dry brine 3 tablespoons/ 45ml Oil for sautéing 2 slices of lemon Yuzu Kosho (to serve) Shichimi Togarashi (to serve) Cut the salmon into medium cubes and generously coat in the dry brine Place in the fridge for 45 minutes to an hour Remove from the fridge and rinse in a bowl of water of gently under a faucet Pat Dry completely with paper towel Skewer the salmon Place a pan over medium heat, (grill works as well) add the oil and when it starts to shimmer add the salmon to the pan and cook for about 3-4 minutes per side depending on how you prefer your fish Serve with the lemon wedges, yuzu kosho (peppery citrus condiment) and shichimi togarashi (Japanese 7 spice blend) these are great by themselves or over some freshly steamed rice. #recipe #fyp

Sauté like a pro with a few simple tips #fypシ゚viral #recipe #cheflife

The last one will save you

Sweet potato mochi balls 1lb/450g of sweet potato 1/4 cup/55g of finely milled sugar (not confectioners) 1 teaspoon/ 5.7g baking powder 3/4 teaspoon/5 grams kosher salt 2 1/4 cup/220 grams tapioca starch Vegetable oil for deep frying Cut your sweet potato into large wedges and steam until tender, about 15 to 20 minutes. Using a fork or potato masher make sure to get the mixture completely smooth. Stir in your sugar and salt until fully incorporated. Add in your tapioca starch in batches, letting the potato mix absorb completely. The dough should feel like play dough. If it’s sticking to your hand it’s too wet, you can add a bit more until it’s smooth and springy. Roll into 1 inch balls. Smaller is better than larger as they puff and expand during cooking. In a medium pan heat 3 inches of oil to 350F/175c. Carefully add the mochi balls one at a time. Do not add too many at once or they will stick together. Stir the oil so that it is moving constantly until the crust has formed on the outside. You will know when they are done when they float (about 5 minutes or so) Carefully remove to a paper towel lined plate. Allow to cool slightly before eating

Perfect rice, EVERYTIME Oven baked rice, orange, olive and feta relish Rice 2 cups basmati rice 3 1/2 cups water at a boil 3/4 teaspoon of kosher salt 4 tablespoons of butter divided 8 mint sprigs 6 ounces of feta in a block Orange, olive feta relish 2 Cara Cara oranges, sliced thinly 1/2 cup pistachios, roughly chopped 3/4 cup castelvetrano olives, pitted and sliced thinly 1/4 cup olive oil 1/4 cup finely slice mint 1/4 cup chopped parsley 1 tablespoon of pomegranate molasses 1 large clove of garlic minced Pinch of salt to taste A few grinds of fresh black pepper Preheat oven to 450F/230c Place the rice, mint and butter In a 13x9 baking dish. Pour the boiling water on top and seal immediately with foil. Place in the oven on the middle rack and cook 30-35 minutes. Carefully vent the foil allowing the steam to escape and discard the mint. Fluff the rice with a fork. Relish: Mix everything except the oranges in a bowl and adjust the seasoning to taste Scatter a generous amount of the relish, all over the oranges and rice. Adding a beautiful piece of grilled fish would make this an amazing meal for entertaining #fypシ゚viral #recipe #rice

Did you know the freezer trick?

Thai meatball soup Lemongrass & Lime Chicken Meatball Soup Spiced Thai Coconut Meatball Soup Ginger-Lime Chicken Meatballs in Coconut Broth Zesty Lemongrass Chicken Meatball Soup Thai-Inspired Ginger Chicken Meatball Soup Fragrant Lime & Cilantro Chicken Meatball Soup Thai Citrus Ginger Meatball Soup Lemongrass Infused Chicken Meatball Soup Thai Coconut-Ginger Soup Meatballs 1 tablespoon fresh ginger, minced 4 garlic cloves, minced 1 jalapeño or Fresno chili 1 pounds ground chicken (turkey) 1/2 cup cilantro leaves and stems finely chopped, a few whole leaves reserved for serving 1 tablespoons fish sauce 1/4 cup tablespoons scallions, thinly sliced 2 teaspoons kosher salt 1/2 lime juiced Soup 6 cups chicken broth 2 carrots, sliced 1/8 inch on a bias 1/2 cup Napa cabbage, thinly sliced 3/4 cup baby spinach 1 (14-ounce) can full-fat coconut milk 2 teaspoon brown sugar 1 tablespoon fish sauce 4 kaffir lime leaves 2 stalks of lemongrass bruised and cut in 2 inch segments 10 ounces of rice noodles prepared according to package instructions To serve lime wedges Sambal or chili sauce of your choice Cilantro leaves In a bowl mix together the meatball ingredients and roll into golfball sized balls Bring the stock and coconut milk to a simmer. Add in the lemongrass, lime leaf, sugar and the fish sauce. Tip in the carrot and meatballs cook 10 minutes Stir in the cabbage and cook 10 minutes more Add the spinach just before serving Place noodles in a bowl, ladle broth over he top and garnish with more cilantro #fypシ゚viral #soup

These could be my favorite timesaving hacks yet. POTATO CHIPS Slice a russet potato 1/4-1/8 inch thin Wash excess starch in a bowl of water Dry very well, lightly coat in olive oil place on parchment covered plate Cook 3 minutes on high flipping once and then for an additional 3 minutes, season with salt immediately GRANOLA 1 tbsp maple syrup 1 tablespoon of olive oil 1 tablespoon of water 1 tablespoon of peanut butter 1/2 cup rolled oats 2 teaspoons coconut flake 1 tablespoon pecans 1/2 teaspoon kosher salt 1-2 tablespoons of dried cherries Whisk everything except the dried fruit in a microwave safe bowl. Spread evenly and cook 90 seconds, stir and cook another 90 seconds After that keep cooking in 30 second bursts and stirring until deep golden brown. It will crisp up more as it sits at room temperature, stir in dried fruit and enjoy how you please CLASSIC PICKLES 1 cup white distilled vinegar or cider vinegar 1/4 cup white sugar 1 teaspoon kosher salt 8 black peppercorns 1 clove garlic peeled 1/4 teaspoon ground turmeric 4 sprigs of fresh dill 1 English cucumber, sliced medium thin In a microwave safe bowl, whisk the pickling mixture together. Tip in the cucumber and cook on high 2-3 minutes, stir once and cook an additional 1-2 minutes until tender crisp. Allow to cool uncovered in the fridge #fypシ゚viral #chef #microwave

4 ways chefs use the microwave. A few may surprise you. #fypシ゚viral #chef #microwave

The best way to boil eggs?? Boiled Egg chart Preheat to 300F/150C 6-7 minutes - super runny poached 8-9 minutes - jammy center 10-11 minutes - fully set yolk but not dry 13 minutes - more of a traditional hard boil I topped this rice with chili crisp, furikake and crispy shallot which is my favorite breakfast #fypシ #recipesoftiktok

News flash: its not It’s an incredibly useful tool in your kitchen arsenal

Which side are you on? Canberry Sauce 5 cups fresh cranberries 2.5 cups white sugar 1.5 cups apple juice Zest and juice of 1 orange Juice of 1 small lemon 2 small cinnamon sticks 3 whole cloves or 1/4 teaspoon of ground Bring the mixture to a boil and simmer for about 15 minutes until thickened and jammy. Pour into a can and place in the fridge overnight. Carefully remove by running a knife around the edge and placing on a plate. Obviously you can just put this in a bowl and enjoy it like normal. #fypシ #chef #recipe #fypシ゚viral #recipesoftiktok