funny side up

Marinade in pot where ur going to cook. Soy sauce Knob of ginger, crushed Toasted garlic paste. Black pepper. Cooking wine. 1 pk chicken thigh. 2 tbsp water.

Flavorful fried rice with  S alted egg for da win!  That salted duck egg from HK from my M. 😋🦆 When there's still extra salted egg, and plenty of old rice in the fridge, got to make this!   Nom nom nom. 🍚 Steps Cook garlic minced in butter (optional). Add  salted egg mix and cook like salted egg recipe (link here ??)  minus the milk. Add onion minced or diced. Add fluffed old rice. Add egg omelette,  Add spring onion. 🍚 Tip: Just be mindful if  adding salt.. TO TASTE yah 😅 💡inspired by: SG hawkers! 

There is more than 1 way to use pratha because it's like pre-made dough. I only knew to use it like a roll, taco wraps, and pizza. But wait, there's more!  Loads of delicious ideas shared by  Spring Home! 😄 If we stretch our imagination some more, we might just have Eureka-Pratha moments! Pratha Pockets / Pouch 🌮 Tools baking paper 🌮 Steps  Thaw pratha for a teeny bit, until its foldable - about 3 mins (?) Pre-heat oven, 160C. Line the baking tray with baking paper. Brush some olive oil on one side of the pratha. Fold in half like a dumpling, careful not to press the closed edge. On the open edge, press gently with your thumb or fork to seal together. Place on the baking tray. Bake at 160C for 12 minutes, middle-rack. (top/bottom heat adjust accordingly) Let cool until easy to handle (use a heat-proof glove!) Slice open the wrap safely (be careful not to cut your hand)   Pratha Twists 🥨   Tools baking paper egg wash - 1 egg + 1 tbsp milk/water; beat gently. ...

Laacha Pratha Laacha means "layers" or "rings" This layered flatbread is another yummy option for breakfast or snack.🤤 Easy and tasty. My kids loved it.🤎 🟤 Ingredients: Pratha Desired filling- jam, herbs, sliced onions, crushed cookies, whatever you fancy. 🟤 Tools needed: Dough kneader Jam spoon Flour (to dust board or counter) Knife Baking tray Baking paper *Toaster / oven 180°F for 15 mins only... 1st try: With strawberry jam. Toasted for 15mins at 170°C. nom noM nOM... NOM. Felt like Paris on a nice Saturday morning. 💡inspired by: @chefwires  

" Hor Fun " or " kway teow " is a thick, flat rice noodle. " Char " means fried in Hokkien. It is a staple in Chinese cuisine, distinctly with wok hei ... I would say that delicious charred, roasted in wok taste.  Yup, this one's a favorite in my nest.  Have fun wok-tossin'! 🍜Tools Chopping board Knife Wok (or deep & wide frying pan) Ladle microwaveable bowl that can fit your portion of noodles to cook 🍜Ingredients 125g Chicken fillet,julienned a fistful of Shrimp,  peeled,  deveined,  washed & pat dry 1 small Onion, sliced 5 Garlic minced A stub of Ginger, minced 1 pack Hor fun noodles Soy sauce Oyster sauce Chicken broth Bok choi or  Pechay, sliced, whites separated from the leaves 2 Eggs, scrambled Kalamansi / lime / lemon wedges Crushed nuts for topping (optional) 🍜Steps Place the noodles in a bowl. Nuke noodles in the microwave for 1 minute, then let cool for a bit. By hand, easily separate the noodles . Heat the wok to stir fry ...

Pork mechado , a staple Filipino dish. Filling on its own but best served with warm rice! Op kors! Mechadong masarap ito!  It's like Afritada , but its not. Like Menudo , but it's not. Like Caldereta , but it's not. 😜 It's a ONE POT stew  with a taste appeal all its own! 🍲 Ingredients: 500g pork loin, diced 1 Onion, diced 2 Garlic, minced 2 Potatoes, big,diced 2 Carrots, medium,diced 1 Sayote or 2 Celery, diced Salt & pepper Oyster sauce, 1 tsp Brown sugar, 1 tso Tomato sauce, 1/2 cup Water, 1/2 cup Bayleaf, 1  Liverspread, 1 small can Slurry (cornflour + tepid water), 2 tbsp Cooking oil 🍲 Tools Knife & chopping board (for meat, for veggies) Medium-depth pot Ladle Bowl for  slurry Tasting spoon/cup 🍲 Steps Heat oil in the pot, medium heat. Saute garlic & onion, stir so garlic does not burn. Add pork slices, add salt and pepper. Let it brown. Add potatoes and carrots, let it cook for 5 minutes,stirring gently. Add sayote / celery last (since it cooks f...