funny side up

Item: tofu Name: Kyoto Yuba Brand: EB Verdict: great with ramen soup.                 Noice noice noice. 🫰

Kabocha, kalabasa, pumpkin....🎃 This vegetable is part of my family. In my childhood, my mum cooked this as part of DinengDeng or Pinakbet dishes, ode to her Ilocano roots. Law-oy or Utan Sinabawan is how my own brood enjoys it now. A very nice twist from the typical Pinoy way of cooking kalabasa is to serve it roasted; a quite common way of prepping it in cool autumn or winter in some places in Japan, or the US. Here's our take; thanksgiving vibes anytime of the year. 🍂 Ver2- Butter & Soy Sauce  8   oz   Kabocha squash 1   Tbsp   butter 2   tsp   soy sauce 1   tsp   Mirin 1   tsp   sugar black pepper   grounded Steps: Cut Kabocha in half, and remove seeds and fibers from the center. Carefully slice into 1/4" thick pieces, about 1" x 2" in size. Heat a frying pan at medium low heat, add butter, and put Kabocha slices in a single layer in the pan. Cook 2-3 minutes on one side, turn over, and cook an...

Chicken seaweed rrooollll had us drrooollllin' for more.  The portion i made was not enough LOL. We tried asian style marinade- ginger & garlic combo and it was good. Plus, it's another use of the fam's favorite seaweed / nori. Serve & eat immediately to enjoy that crunch! Tips: - need more than 500g chix fillet for the growing teenage bunch.  Maybe, 750g. - pretty certain this will be great with other chix-marinade flavors like teriyaki, buffalo wings, soy-garlic, etc. - wrap most of the meat, i.e. use more nori, showing a peek of the protein on both ends. More of that crispy nori, yes, please!  - can pair nicely with a dip of choice. 💡Inspired by: https://youtu.be/M2ghyfV8QJQ?si=ta8LvssOg9nzYAhv

Bun, Chicken, Bun! Fluffy pao Crispy fried chicken Slathered with Korean spicy glaze With Crispy cucumber  heaven in every bite! Sticky sauce: 1/3 cup soy sauce 1/3 cup soy sauce 1/3 cup sugar 2 tbsp apple cider vinegar 2 tbsp gochujang* 2 tbsp tomato ketchup 3 garlic cloves, finely chopped Tips: -easy on the soy sauce for the sauce, start 1st with a little on the proportion. Inspired by:  Marion's Kitchen

Mochi, so squishy and totemo oishii!! Always, good eats. 😋 And this one satisfied our cravings for a fair enough price. 🍡🍡🍡 

🖤🍗 If a reheated dish does not whet your appetite, then try YMCA. Yesterday's meal cooked again. 😉 Re-inventieeen!  🧑‍🔬 Such as this one... an easy weeknight recipe revamps that other night's pasta and chicken in the fridge. The Sauce that Binds It All - Black Pepper Sauce!!! 🖤🎗️🖤 Prep the roux- On medium heat, saute these- - knob of butter - 2 tbsp ground black pepper - 1/3 chicken cube - add 🍄 mushroom sliced , garlic 🧄 minced, or diced 🧅 onion (optional)* - add herbs (optional)* Add thickener- - 2 tbsp plain flour. Saute for 2-3 minutes. Add liquid according to desired consistency.  More if you're going for a bit runny sauce, less if you want it more gravy-like. - water - chicken stock (if no chicken cubes) Ready to serve, slather it on the warmed pasta & re-toasted chicken. Dig in and enjoy. It's like the entire thing was newly cooked.    FRESH . Inspired by: 💡 spice and pans

This was literally the key dish that threw the gates wide open ⛩️ and tingled my palate, excited for the smorgasbord this Lion City had to offer.   Still a few weeks in Singapore, it was at a wedding reception of my husband's teammate. I recall vividly its taste. And my reaction, Oh my, oh la la. 🎇🎆🎇. Psychedelic. And so, I fell in love with the rich makan culture of Singapura. 🩷 .LAKSA. 🧡 Creamy coconut sauce. Yummy yellow orange tinge, that my eyes could feast on. Spicy chilis. Noodles satin soft. And the bitey shrimp just right. Smells heavenly. Whether here for just a few hours, or expecting a long stay, you simply cannot leave this city state without having a taste of this glorious LAKSA. "Shiok" is how the locals say when the taste of something is so on point! #foodAdventure > SG