Hazelvlog

01/07/2025

30/06/2025

Pag sundo ko sa anak ko sa school
Maulan kawawa mga estudyante
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29/06/2025

Black Pepper Chicken Wings with Mushrooms Recipe

Ingredients:

- 1.5 lbs chicken wings, separated into drumettes and flats (tips discarded, optional)
- 8 oz mushrooms, halved or quartered if large
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, adds umami)
- 1 tbsp black pepper
- 1 tbsp cornstarch
- 1 tbsp brown sugar (or to taste)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 scallion, thinly sliced (for garnish)

Instructions:

1. Marinate Chicken: In a bowl, combine the chicken wings with soy sauce, oyster sauce (if using), 1/2 tbsp black pepper, and brown sugar. Mix well and let marinate for at least 30 minutes (longer is better for deeper flavor).

2. Prepare Sauce: In a separate small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Set aside.

3. Stir-fry Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken wings and stir-fry until browned on all sides and mostly cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.

4. Stir-fry Mushrooms: Add the remaining 1 tbsp vegetable oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the mushrooms and stir-fry for 3-4 minutes until softened and slightly browned.

5. Combine and Simmer: Return the chicken wings to the skillet. Add the remaining 1/2 tbsp black pepper. Pour the cornstarch slurry over the chicken and mushrooms. Stir to combine and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken and mushrooms nicely.

6. Garnish and Serve: Garnish with the sliced scallion. Serve immediately. This dish is delicious on its own or with rice.

Notes:

- The image suggests a glossy, dark sauce. Adjusting the amount of brown sugar can influence the sweetness and color of the sauce.
- You can use other types of mushrooms, such as shiitake or button mushrooms.
- For spicier wings, add a pinch of red pepper flakes to the marinade.


Let's eat guys

29/06/2025

Stay pretty and positive in life
Happy Sunday guys

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29/06/2025

Mga busy hahaha
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27/06/2025

Jennylyn Mercado and Baby Dylan in Switzerland!'!!! So cutest

25/06/2025

Sana oil hahahaha
Tara punta tayo dyn anak
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25/06/2025

With Goryos TV – I'm on a streak! I've been a top fan for 7 months in a row. 🎉

25/06/2025

Condensed Milk Cake 🥛🍰
📌 Ingredients:
1 can of condensed milk (395 g)
3 eggs
1 cup of wheat flour
1 tablespoon of baking powder
½ cup of melted butter
Enjoy cooking ❤❤❤

23/06/2025

Udon noodle soup recipe ideas.lets eat guys

Recipe👇

1. Miso Udon Soup

Ingredients:
2 servings udon noodles (fresh or frozen)
4 cups dashi broth (or use low-sodium chicken/vegetable broth)
2–3 tbsp miso paste (white or red)
1 tbsp soy sauce (optional, for depth)
1 tsp sesame oil
1 cup mushrooms (shiitake or button, sliced)
1 cup bok choy or spinach
2 green onions (sliced)
Nori strips, sesame seeds, or soft-boiled egg for topping (optional)

Instructions:
Boil udon noodles according to package directions. Drain and set aside.
In a pot, heat dashi or broth until hot but not boiling. Lower heat and dissolve miso paste by whisking it in a small bowl with a bit of hot broth first, then stir it into the pot.
Add mushrooms and tofu. .Simmer for 3–4 minutes until tender.
Stir in bok choy or spinach, soy sauce, and sesame oil. Cook for 1–2 more minutes until greens wilt.
Divide cooked noodles into bowls. Ladle hot soup over. Top with green onions and other optional garnishes.

2. Shrimp Red Curry Udon

Ingredients:
200g (about 7 oz) udon noodles (fresh or frozen)
1 tbsp oil (vegetable or coconut)
2 cloves garlic, minced
1 small onion, sliced
1 tbsp ginger, minced
2–3 tbsp Thai red curry paste (adjust to taste)
1 can (400ml) coconut milk
1 cup shrimp, peeled and deveined
1 tbsp fish sauce (or soy sauce for milder flavor)
1 tsp sugar
½ cup vegetable or chicken broth (optional, for thinning)
Juice of ½ lime
Chopped cilantro or Thai basil (for garnish)
Red chili slices (optional)

Instructions:
1. Cook the noodles: Boil udon noodles according to package instructions. Drain and set aside.
2. Sauté aromatics: In a pan, heat oil over medium. Sauté garlic, onion, and ginger until fragrant and onions are soft.
3. Add curry paste: Stir in red curry paste. Cook for 1–2 minutes until the paste deepens in color and becomes aromatic.
4. Create the broth: Pour in coconut milk. Stir to combine. Add fish sauce and sugar. If needed, add broth to adjust thickness.
5. Cook the shrimp: Add shrimp to the curry and simmer until pink and cooked through (about 3–5 minutes).
6. Combine and serve: Add cooked udon noodles to the pan. Toss to coat evenly. Squeeze in lime juice.
7. Garnish & enjoy: Serve hot, topped with cilantro, Thai basil, or chili slices.

3. Beef Udon Soup

Ingredients:
6 cups beef broth (or dashi for lighter flavor)
2 servings udon noodles (fresh or frozen)
200g (7 oz) thinly sliced beef (like sukiyaki or ribeye)
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake (optional)
1 tsp sugar
1/2 onion, thinly sliced
1 green onion, chopped
1 handful spinach or bok choy
Sesame seeds and chili oil (optional garnish)

Instructions:
Cook the noodles: Prepare udon noodles according to package instructions. Drain and set aside.

Simmer the broth: In a pot, bring beef broth to a simmer. Add soy sauce, mirin, sake, and sugar.

Add onions and beef: Add sliced onions and cook for 2–3 minutes. Add the beef slices and cook until just tender (1–2 minutes).

Add greens: Stir in spinach or bok choy until wilted.

Assemble the soup: Divide noodles into bowls. Pour hot broth, beef, and vegetables over the noodles.

Garnish: Top with chopped green onions, sesame seeds, or chili oil if desired.