funny side up

Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat.  🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go.  This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.

Aromatics- garlic cloves, spring onion, ginger charred in broiler/toaster for 10mins 1/4 cup soy sauce 1/4 cup mirin 1/4 cup sake, or noodle sauce (daiso) 1/4 cup sugar 1/2 cup water *to reduce, simmer until reduced, and to taste. OR *to thicken, add cornstarch solution (2 tsp + 2 tsp water) Perfect for teriyaki chix bowls, teriyaki ramen. 💡Inspired by: Aaron and Claire https://aaronandclaire.com/easy-chicken-teriyaki-recipe/ 

Mochiiiii.😍 Adorable, squishy, and umami Japanese sweet not so sweet. The taste of authentic ones is heavenly. Item: mochi Name: Mochi (salted caramel) Brand: Royal Family Verdict: it was so so unfortunately. Texture was nicely mochi. But couldn't taste much of the salt and caramel though.  🙁🙁 Hopefully will chance a better one next time.

Made too much teriyaki sauce for a meal? No problem!  Use it for another teriyaki dish, like Teriyaki Chicken Noodles a few days after. Slurp. Perfect for a bit of chilly weather. Ingredients : 250 g chicken fillet your pre-made teriyaki sauce 1 tsp cornstarch knob of butter 2 tsp of olive oil instant noodles, cooked and drained 1 bunch of bok choy, steamed/blast-boiled 3 cobs of corn, boiled Steps : 1. Chicken fillet, butterfly* and marinate for 20 minutes. 2. Wipe off excess marinade with kitchen towel. 3. Add a tsp or so of cornstarch and massage gently on the chicken; shake off excess. (*this helps keep the chicken tender inside but crisp outside). 4. Pan-fry in medium heat the chicken in a little butter and olive oil.      (*do not crowd the pan). 5. While cooking the whole batch of chicken, prepare the instant noodles (no seasoning), then drain. 6. Serve with some greens, like steamed / boiled baby bok choys and sweet corn to balance out the rich teriyaki ...