Cuisinero TV

11/10/2025

Homemade Salmon/Trout Marinade Recipes

Marinade 2-3 slices of fish per recipe.

HONEY MUSTARD
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves minced garlic
1 tablespoon vinegar
Salt and pepper

ITALIAN HERBS
1 lemon- juice
1 tbsp Italian seasoning
3 cloves minced garlic
Salt and pepper

LEMON GARLIC
1 lemon juice
3 cloves garlic minced
Salt and pepper

SWEET AND SPICY
1 tbsp honey
1 tbsp vinegar
1/4 cup soy sauce
1 tsp cayenne powder
Salt and pepper

ORANGE GINGER
1/2 cup orange juice
2 cloves garlic minced
1 tablespoon minced ginger
1 tablespoon olive oil
Lemon zest
Salt and pepper

11/10/2025

Crunchy, fresh, and savory—rolls for every craving.

1. Filipino Pork Lumpia

Ingredients:
For the Filling:
1 lb ground pork
1 cup finely chopped carrots
1 cup finely chopped onion
6 cloves garlic, minced
1 large egg
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground black pepper

For Wrapping:
30–40 lumpia wrappers (spring roll wrappers, thawed if frozen)
1 beaten egg or water (for sealing the wrappers)

For Frying:
Vegetable oil for deep frying

Instructions:
Prepare the Filling:
In a large bowl, combine the ground pork, carrots, onions, garlic, and egg. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.

Wrap the Lumpia:
Lay one piece of wrapper on a clean, flat surface. Fill the large Ziploc bag with the lumpia mixture and push it to one corner of the bag. Snip a small hole and squeeze the bag. Pipe a thin layer near the end of the wrapper nearest you (leave ½ inch border at the bottom so it’s easier to roll). Roll halfway, brush the top end with beaten egg and roll until fully sealed (both ends will be open.) Repeat until everything’s wrapped.

Using kitchen scissors, divide each roll into desired lengths.

Fry the Lumpia:
Heat about 2 inches of vegetable oil in a deep pan over medium heat until hot (around 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy (about 4–5 minutes per batch). Use a slotted spoon to remove the lumpia and drain them on a paper towel-lined plate.

Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce, vinegar with minced garlic, or banana ketchup.

Tips:
Make-Ahead: You can freeze uncooked lumpia. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or you can add directly to ziplock in a single layer and freeze. Fry directly from frozen; just add an extra minute or two to the cooking time.
Crispier Lumpia: Ensure the oil is hot enough before frying, and don’t overcrowd the pan to keep them crispy.

Variations: Add shrimp, ground chicken, or even vegetables like cabbage for different flavors.

Enjoy your crispy, savory lumpia anytime you crave it!

2. Vegetable Spring Rolls

Ingredients:
Spring roll wrappers (12–15 pieces; square, about 7–8 inches)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced mushrooms (shiitake or button)
1/2 cup julienned bell pepper
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil (optional)
Salt & pepper to taste
1 tbsp vegetable oil (for stir-frying)
Vegetable oil for deep frying
1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)

Instructions:
Cook the Filling:
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.

Wrap the Rolls:
Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.

Fry the Spring Rolls:
Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.

Serve With:
• Sweet chili sauce
• Soy sauce
• Garlic vinegar dip
• Hoisin or plum sauce

3. Vietnamese Fried Springs Rolls

Ingredients:
34 rice paper sheets | 22 cm / 8.6" diameter
cooking oil

filling:
400 g ground pork
6 tbsp fish sauce
60 g vermicelli or glass noodles
1 big onion , chopped
2 carrots , julienne
6 dried wood ear mushrooms , chopped
2 eggs
3 garlic cloves , minced
black pepper
salt

Dipping sauce:
2 tbsp sugar
2 tbsp white vinegar
2 tbsp fish sauce
125 ml water
2 garlic cloves, minced
2 small red chilies , chopped
1 tsp lime juice

Instruction:
Prepare the dipping sauce
In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.

Make the spring rolls filling
Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.

Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.

Prepare the filling by mixing all filling ingredients together.

Roll the spring rolls
Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.

Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.

Place 1 tbsp of filling in a log shape on one border.

Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.

Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.

Fry the spring rolls
Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.

Remove spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).

Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.

Serve with dipping sauce and some lettuce, cucumber and herbs if desired.

4. Beef Spring Rolls

Ingredients:
For the filling:
½ lb (225 g) ground beef
1 small onion, finely chopped
1 cup shredded cabbage
1 small carrot, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional for rich flavor)
½ tsp black pepper
½ tsp sugar
1 tbsp oil (for sautéing)
10–12 spring roll wrappers

For sealing & frying:
1 beaten egg or flour-water paste
Oil for deep or shallow frying

Instructions:
Cook the filling. Heat oil in a pan, add ground beef and cook until browned. Add onion, garlic, cabbage, and carrots. Sauté for 2–3 minutes. Stir in soy sauce, oyster sauce, sugar, and pepper.
Cook until mixture is almost dry. Let cool completely.
Assemble the rolls. Lay a wrapper in a diamond shape. Spoon 1–2 tbsp of beef filling near one corner. Fold the bottom corner over filling, tuck in sides, and roll tightly. Seal the edge with beaten egg or flour paste.
Fry the rolls. Heat oil to 350°F (175°C). Fry until golden brown and crisp (about 3–4 minutes per side). Drain on paper towels.

Serve with dipping sauces
Sweet chili sauce
Soy-vinegar dip with garlic
Spicy peanut sauce

10/10/2025

Teriyaki Pork Ribs

Ingredients
For the Ribs:
2 lbs pork ribs (baby back or spare ribs)
1 tsp salt
½ tsp black pepper
1 tbsp oil (for searing)
1 clove garlic, minced
½ inch ginger, grated

For the Teriyaki Sauce:
¼ cup soy sauce
3 tbsp brown sugar (or honey)
2 tbsp mirin
2 tbsp water
1 tbsp oyster sauce (optional for richer flavor)
1 tsp cornstarch + 1 tbsp water (for thickening)

Garnish:
Toasted sesame seeds
Chopped green onions

Instructions
Prepare the ribs: Cut ribs into individual pieces or 3–4 rib sections. Season lightly with salt and pepper.

Sear: In a deep skillet or pan, heat oil over medium heat. Add ribs and brown each side (about 3–4 minutes). Add garlic and ginger, sauté until fragrant.

Make the sauce: In a bowl, mix soy sauce, brown sugar, mirin, water, and oyster sauce (if using). Pour into the pan with the ribs.

Simmer: Lower heat, cover, and simmer 35–45 minutes until ribs are tender and sauce reduces. Stir occasionally to prevent sticking.

Thicken the glaze: Mix cornstarch and water; stir into the sauce. Cook uncovered for a few minutes until thick and glossy.

Finish: Sprinkle sesame seeds and green onions on top. Serve hot with steamed rice or stir-fried vegetables.

10/10/2025

Crunchy, fresh, and savory—rolls for every craving.

1. Filipino Pork Lumpia

Ingredients:
For the Filling:
1 lb ground pork
1 cup finely chopped carrots
1 cup finely chopped onion
6 cloves garlic, minced
1 large egg
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground black pepper

For Wrapping:
30–40 lumpia wrappers (spring roll wrappers, thawed if frozen)
1 beaten egg or water (for sealing the wrappers)

For Frying:
Vegetable oil for deep frying

Instructions:
Prepare the Filling:
In a large bowl, combine the ground pork, carrots, onions, garlic, and egg. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.

Wrap the Lumpia:
Lay one piece of wrapper on a clean, flat surface. Fill the large Ziploc bag with the lumpia mixture and push it to one corner of the bag. Snip a small hole and squeeze the bag. Pipe a thin layer near the end of the wrapper nearest you (leave ½ inch border at the bottom so it’s easier to roll). Roll halfway, brush the top end with beaten egg and roll until fully sealed (both ends will be open.) Repeat until everything’s wrapped.

Using kitchen scissors, divide each roll into desired lengths.

Fry the Lumpia:
Heat about 2 inches of vegetable oil in a deep pan over medium heat until hot (around 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy (about 4–5 minutes per batch). Use a slotted spoon to remove the lumpia and drain them on a paper towel-lined plate.

Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce, vinegar with minced garlic, or banana ketchup.

Tips:
Make-Ahead: You can freeze uncooked lumpia. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or you can add directly to ziplock in a single layer and freeze. Fry directly from frozen; just add an extra minute or two to the cooking time.
Crispier Lumpia: Ensure the oil is hot enough before frying, and don’t overcrowd the pan to keep them crispy.

Variations: Add shrimp, ground chicken, or even vegetables like cabbage for different flavors.

Enjoy your crispy, savory lumpia anytime you crave it!

2. Vegetable Spring Rolls

Ingredients:
Spring roll wrappers (12–15 pieces; square, about 7–8 inches)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced mushrooms (shiitake or button)
1/2 cup julienned bell pepper
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil (optional)
Salt & pepper to taste
1 tbsp vegetable oil (for stir-frying)
Vegetable oil for deep frying
1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)

Instructions:
Cook the Filling:
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.

Wrap the Rolls:
Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.

Fry the Spring Rolls:
Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.

Serve With:
• Sweet chili sauce
• Soy sauce
• Garlic vinegar dip
• Hoisin or plum sauce

3. Vietnamese Fried Springs Rolls

Ingredients:
34 rice paper sheets | 22 cm / 8.6" diameter
cooking oil

filling:
400 g ground pork
6 tbsp fish sauce
60 g vermicelli or glass noodles
1 big onion , chopped
2 carrots , julienne
6 dried wood ear mushrooms , chopped
2 eggs
3 garlic cloves , minced
black pepper
salt

Dipping sauce:
2 tbsp sugar
2 tbsp white vinegar
2 tbsp fish sauce
125 ml water
2 garlic cloves, minced
2 small red chilies , chopped
1 tsp lime juice

Instruction:
Prepare the dipping sauce
In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.

Make the spring rolls filling
Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.

Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.

Prepare the filling by mixing all filling ingredients together.

Roll the spring rolls
Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.

Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.

Place 1 tbsp of filling in a log shape on one border.

Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.

Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.

Fry the spring rolls
Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.

Remove spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).

Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.

Serve with dipping sauce and some lettuce, cucumber and herbs if desired.

4. Beef Spring Rolls

Ingredients:
For the filling:
½ lb (225 g) ground beef
1 small onion, finely chopped
1 cup shredded cabbage
1 small carrot, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional for rich flavor)
½ tsp black pepper
½ tsp sugar
1 tbsp oil (for sautéing)
10–12 spring roll wrappers

For sealing & frying:
1 beaten egg or flour-water paste
Oil for deep or shallow frying

Instructions:
Cook the filling. Heat oil in a pan, add ground beef and cook until browned. Add onion, garlic, cabbage, and carrots. Sauté for 2–3 minutes. Stir in soy sauce, oyster sauce, sugar, and pepper.
Cook until mixture is almost dry. Let cool completely.
Assemble the rolls. Lay a wrapper in a diamond shape. Spoon 1–2 tbsp of beef filling near one corner. Fold the bottom corner over filling, tuck in sides, and roll tightly. Seal the edge with beaten egg or flour paste.
Fry the rolls. Heat oil to 350°F (175°C). Fry until golden brown and crisp (about 3–4 minutes per side). Drain on paper towels.

Serve with dipping sauces
Sweet chili sauce
Soy-vinegar dip with garlic
Spicy peanut sauce

09/10/2025

Which Soup you like most?

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feel free to check the recipes in every picture caption.

09/10/2025

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09/10/2025

How to Make Sourdough Starter:

1. Ingredients:
1 cup (120g) all-purpose or whole wheat flour
1/2 cup (120ml) water

PROCEDURES
Day 1: Mix flour and water in a jar or bowl. Cover loosely and let sit at room temperature for 24 hours.

Day 2: Discard half of the starter (about 1/2 cup) and add 1 cup of flour and 1/2 cup of water to the remaining starter. Stir well, cover, and let sit.

Days 3-7: Repeat the feeding process every 24 hours. By day 7, the starter should be bubbly, active, and have a pleasant, tangy aroma.

Uses of Sourdough:
1. Bread: Sourdough bread is the most common use. The starter acts as a natural leavening agent, giving the bread a unique tangy flavor and chewy texture.

2. Pancakes & Waffles: Use the starter to make fluffy and flavorful pancakes or waffles.

3. Pizza Dough: Sourdough pizza dough adds a tangy twist and a crisp, chewy crust.

4. Crackers: Sourdough discard can be used to make crunchy, flavorful crackers.

5. Cakes & Muffins: Incorporate the starter for a moist, tangy base in cakes and muffins.

6. Biscuits: Sourdough biscuits are tender and flaky with a slightly tangy flavor.

7. Doughnuts: Sourdough can be used to make light, fluffy doughnuts with a unique flavor.

8. Pasta: Fresh sourdough pasta has a deeper flavor profile and satisfying texture.

9. Pretzels: Sourdough pretzels have a chewy texture and a slightly tangy taste.

10. Cookies: Sourdough cookies offer a chewy texture and complex flavor.

08/10/2025

Homemade breads that bring comfort in every bite.

1. Naan Flatbread

Ingredients (makes 8 pieces):
2 cups all-purpose flour (plus more for dusting)
1 tsp sugar
1 tsp salt
½ tsp baking powder
2 tbsp plain yogurt
2 tbsp oil (olive or vegetable)
½ cup warm water (add more if needed)
1 tsp active dry yeast (optional for softer, puffier naan)

Optional toppings:
Melted butter or garlic butter
Fresh cilantro, parsley
Sesame seeds

Instructions:
Make dough – In a bowl, combine flour, sugar, salt, baking powder, yogurt, oil, and warm water (add yeast if using). Mix until dough comes together. Knead 6–8 minutes until smooth and soft.
Rest dough – Cover and let rest 1 hour (or at least 30 minutes if not using yeast).
Shape – Divide dough into 8 balls. Roll each into an oval or circle, about ¼-inch thick.
Cook on skillet – Heat a cast iron skillet or heavy pan over medium-high. Place rolled dough on hot skillet. Cook until bubbles form (1–2 minutes), then flip and cook the other side until golden spots appear.
Brush & serve – Brush hot naan with melted butter or garlic butter. Sprinkle with herbs or seeds if desired.

2. Everything Bagel

Ingredients:
For the dough:
3 cups all-purpose flour (or bread flour for chewier texture)
2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 cup Greek yogurt (plain, full-fat works best)

Topping (Everything seasoning):
2 tsp poppy seeds
2 tsp sesame seeds
2 tsp dried minced garlic
2 tsp dried minced onion
1 tsp coarse salt

Instructions
Make the dough: In a large bowl, mix flour, baking powder, salt, and sugar. Add Greek yogurt and stir until a sticky dough forms.
Shape bagels: Lightly flour your hands and work surface. Divide dough into 6 pieces. Roll each piece into a ball, poke a hole in the center, and gently stretch into a ring.
Add topping: Mix all “everything” seasoning in a small bowl. Brush bagels lightly with water or a little beaten egg. Sprinkle seasoning generously.
Bake: Preheat oven to 400°F (200°C). Place bagels on a parchment-lined baking sheet. Bake 20–25 minutes until golden brown.
Serve: Let cool slightly, then slice and enjoy warm with cream cheese, butter, or avocado.

You can freeze baked bagels and toast later—they stay soft.

3. Chapati/Roti

Ingredients:
2 cups whole wheat flour
½ teaspoon salt (optional)
¾ cup water (adjust as needed)
1 teaspoon oil or ghee (optional, for softer chapatis)

Instructions
Make the dough: In a large bowl, mix the flour and salt. Gradually add water, a little at a time, and knead into a soft, smooth dough.
Optional: add 1 tsp oil while kneading for extra softness.
Rest the dough: Cover with a damp cloth and let it rest for 20–30 minutes.
Roll the chapati: Divide the dough into small balls (about golf-ball size). Lightly flour your rolling surface and rolling pin. Roll each ball into a thin, round disc, about 6–8 inches in diameter.
Cook on skillet: Heat a non-stick or cast-iron skillet over medium-high heat. Place the rolled chapati on the hot skillet. Cook for 30–40 seconds or until you see bubbles forming. Flip and cook the other side for 30 seconds. Flip again, gently pressing with a spatula or cloth until it puffs up.
Remove and keep warm in a clean cloth.
Serve: Serve hot with curry, vegetables, or any dish of your choice.

Tips for perfect chapati:
Dough shouldn’t be too stiff or too soft; adjust water gradually.
Resting the dough is key for soft chapatis.
Don’t overcook; it should have light golden spots.
Use high heat for the skillet to get that puff.

4. Soft Pretzels

Ingredients
For the dough:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup Greek yogurt (plain, full-fat works best)

For topping:
1 egg, beaten (egg wash)
Coarse salt, sesame seeds, or everything seasoning

Instructions
Make the dough: Preheat oven to 400°F (200°C). In a bowl, mix flour, baking powder, and salt. Add Greek yogurt and stir until a sticky dough forms.
Shape pretzels: Lightly flour your hands and work surface. Divide dough into 6 pieces. Roll each into a rope and shape into pretzels.
Add topping: Brush each pretzel with beaten egg. Sprinkle generously with coarse salt or your favorite toppings.
Bake: Place on a parchment-lined baking sheet.
Bake 15–18 minutes until golden brown.
Serve: Enjoy warm with mustard, cheese dip, or cinnamon sugar.

Tips:
Greek yogurt keeps pretzels soft without boiling.
You can make mini pretzels with the same dough for snacks.
Try brushing with melted butter after baking for extra flavor.

08/10/2025

Bring your meals to life with these tasty homemade sauces!

Full Recipes👇

1. Sweet Chili Sauce

Ingredients:
1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

2. Chili Garlic Oil

Ingredients:
1 cup neutral oil (vegetable, canola, or peanut oil)
¼ cup dried chili flakes (adjust for spice level)
6 cloves garlic, finely minced or sliced
1 small shallot, finely chopped
1 tbsp soy sauce
½ tsp salt
1 tsp sugar
½ tsp smoked paprika
1 tbsp sesame seeds
1 small cinnamon stick

Instructions:
Heat the Oil: In a saucepan, heat the oil over low to medium heat until warm but not smoking.
Infuse Aromatics: Add garlic, shallots, cinnamon stick. Cook gently until the garlic turns golden brown (about 3-5 minutes). Stir constantly to prevent burning.
Add Chili Flakes & Spices: Turn off the heat and immediately stir in the chili flakes, salt, sugar, paprika, and sesame seeds. Let it sizzle and infuse.
Add Soy Sauce (Optional): Let it cool for a minute, then stir in soy sauce if using.
Cool & Store: Allow the chili oil to cool completely before transferring to a clean jar. Store in the fridge for up to a month.
Perfect for dumplings, noodles, fried rice, or as a dipping sauce!

3. Honey Garlic Glaze Recipe

Ingredients:
½ cup honey
¼ cup soy sauce (low sodium preferred)
4 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch (mix with 2 tbsp water)
1 teaspoon grated fresh ginger (optional, for added depth)

Instructions:
Mix: In a small saucepan, combine honey, soy sauce, garlic, vinegar, and ginger.
Simmer: Bring to a gentle simmer over medium heat. Let cook for 4–5 minutes, stirring occasionally.
Thicken (optional): If you prefer a thicker glaze, mix cornstarch with water to make a slurry and stir it into the saucepan. Cook 1–2 more minutes until it thickens.
Cool slightly and brush over meat or vegetables near the end of cooking, or serve as a drizzle.

4. Sweet and Sour Sauce

Ingredients:
½ cup pineapple juice (or water)
¼ cup rice vinegar (or white vinegar)
¼ cup ketchup
⅓ cup brown sugar (or white sugar)
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water (for slurry)

Instructions:
Combine liquids: In a small saucepan over medium heat, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce.
Make slurry: In a small bowl, mix cornstarch with 2 tablespoons water until smooth.
Thicken: Once the sauce comes to a gentle boil, stir in the cornstarch slurry. Keep stirring until the sauce thickens and turns glossy (about 1–2 minutes).
Use or store: Remove from heat. Use immediately for dipping or stir-fry, or let it cool and store in a sealed jar in the fridge for up to a week.
This goes perfectly with fried chicken, pork, shrimp, or as a dip for spring rolls and wontons.

5. Teriyaki Sauce

Ingredients:
1/2 cup soy sauce
2 tbsp brown sugar
1 teaspoons fresh ginger ,minced
1 tbsp garlic ,minced
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch

Instructions
Combine base – In a small saucepan, whisk together soy sauce, water, brown sugar, rice vinegar, and mirin.
Add aromatics – Stir in garlic and ginger. Bring to a gentle simmer.
Thicken – Mix cornstarch with water, then whisk into the sauce. Stir until sauce thickens (about 2–3 minutes).
Finish – Remove from heat, stir in sesame oil if using.
Cool & store – Let it cool before storing in a jar. Keeps up to 1 week in the fridge.

For glaze consistency, use less water and simmer longer. For marinade style, keep it thinner.

6. Stir Fry Sauce

Ingredients:
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup shaoxing wine or mirin
1 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water

Instructions:
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Keep in an airtight container in the fridge for up to a week. Shake before use.

Use in Stir-Fries: Add to cooked meats, vegetables, or noodles in the final minutes of stir-frying, allowing it to coat everything evenly.

07/10/2025

Easy Creamy Alfredo Sauce

This recipe uses cream cheese for better taste.

Easy to make with these ingredients:

1- 8oz cream cheese
2 cups milk
1/2 cup butter
1 1/2 cups Parmesan cheese

Garnish:
Dried parsley
Extra cheese

Steps:

In a pan, melts the butter. Add the milk and cream cheese. Whisk until fully combined and simmers. Add the Parmesan cheese and continue mixing until the sauce thickens.

Taste and add black pepper if needed. Serve immediately on top of pasta. Garnish with parsley and extra cheese. Enjoy!

07/10/2025

Cinnamon Dolce Simple Syrup

📌Ingredients:
* 1 c brown sugar
* 1 cup water
* 2 cinnamon sticks
* 1 tsp vanilla extract

📌Instructions:
1. In a small pot on medium heat, bring to boil sugar, water and cinnamon sticks.
2. Continue to boil for about 5 minutes stirring occasionly. The longer it boils, the more water will evaporate concentrating the flavors!
3. Remove pot from burner and mix in vanilla extract.
4. Allow to cool completely to avoid breaking your glass jar container upon transferring.
5. Transfer to glass container with lid.

07/10/2025

Papanasi Recipe
DONUT
500 grams Twarog cheese or see substitutions
300 grams flour
2 eggs
1.5 teaspoons baking powder
3 tablespoons sugar
1 teaspoon vanilla extract
0.25 teaspoon salt
zest of one lemon
TOPPING
1.5 cups crème fraîche or see substitutions
1.5 cups blueberry syrup or see substitutions
EXTRAS
2 cups sunflower oil or other neutral oil for frying
EQUIPMENT
non-stick skillet
wire rack optional
instant read food thermometer optional

INSTRUCTIONS
In a large bowl whisk up the eggs until mixed then mix in all of the other donut ingredients with a spoon or fork just until the liquids are absorbed and you have a shaggy mixture.
Use your hands to fully mix the dough, ensuring its very homogenous and smooth. If it's sticking then rinse your hands and start again with slightly damp hands.
Divide up the dough into 6 even pieces. See recipe post for details on doing this precisely.
Divide again, splitting each piece up into a small piece (approximately a quarter of the weight) and a larger piece. Shape the small piece into a ball, and the larger piece into a donut shape.
Set the shaped pieces aside in one layer (for example on parchment paper) until ready to use.
Heat the oil in your non-stick skillet until it reaches 105 - 110 C / 220-230 F.
Gently place the papanasi into the hot oil and fry on each side for approximately 3 minutes or until golden.
Remove papanasi from oil and set on wire rack to drain until ready to eat.
Top each donut piece with soured cream first and then blueberry preserves. Put the smaller circle piece on top, and top it the same way.