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🇵🇭🤝🇯🇵 Bistek Tagalog Gyudon We’ve combined two of the most iconic beef dishes from the Philippines and Japan! The sweet umami flavor of gyudon paired with the tangy savory taste of bistek… and the garlic rice 😩 This came out to be such a perfectly balanced and yummy dish! Create more unique and tasty combos like this with Marca Piña’s piñarap Calamansi Soy Sauce 😋💛 INGREDIENTS: Beef and marinade: - 1kg sukiyaki cut Beef - 1 onion leek, sliced - 3/4 cup Marca Piña Calamansi Soy Sauce - 1 tbsp dashi powder - 1/4 cup mirin - 4 tbsp sake - sugar to taste - pepper to taste 𝗧𝗲𝗺𝗽𝘂𝗿𝗮: - 1 pack Enoki mushrooms - 1 cup tempura flour - 1 egg - water as needed 𝗢𝘁𝗵𝗲𝗿 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: - 3 med onions, sliced - 1 pack Shimeji mushrooms - egg yolk - garlic fried rice 𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦: - Marinade the beef in the ingredients listed above under “marinade” for at least 30mins-1hr. Set aside. - Add onions into hot pan with oil along with mushrooms and marinated beef - cook for about 5-10mins. Don’t overcook the beef so it stays tender. - To make the tempura batter, combine 1 cup tempura flour along with egg and water. The ideal consistency is quite thin and runny. This will make for a crispier batter. Cut Enoki mushroom lengthwise and coat each segment of mushroom in tempura flour then coat in batter. Immediately fry in hot oil until mushrooms are firm and crispy. - Serve Gyudon over hot Garlic rice, egg yolk and Enoki Tempura. Enjoy ❤️ #Piñakamasarap #Marcapiña #foodtokph #foodie #soymalinamnam #gyudon #pinoycooking #japanesefood #tempura #bistek #filipinojapanesefusion #cookingasmr

Duration: 47 sPosted : Sat, 20 May 2023 12:44:28

Juju

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Korean Chicken & Waffles 🍗🧇 If there was a korean counterpart to chicken and waffles this would probably be it. I used a waffle maker to cook the savory korean pancakes also known as pajeon. Drizzled over some gochujang maple syrup and oh boy was it absolutely delicious! used instant mix for convenience but feel free to use your own recipe for fried chicken. INGREDIENTS: Chicken: - chicken leg quarter - 1 tbsp garlic/ginger, grated - 2 tbsp soy sauce - 1 tbsp mirin - instant korean fried chicken mix powder - egg - water as needed Pajeon waffles: - Chives - red and white onion - Jalapeno peppers - Red chili - Sesame oil - Salt & Pepper - Instant Pajeon mix - Water as needed - egg Hot maple syrup: - 1 tsp gochugaru flakes - 1 tbsp gochujang - 1 cup maple syrup - Salt INSTRUCTIONS - Marinate your chicken in garlic, ginger, soy sauce and mirin. Coat in plain flour and dip into thick mixture of instant fried chicken mix/water and then into the mix again. Deep fry at 165 for about 15 mins. - Combine together pajeon mix, water and egg to form a thick batter. Add in veggies/sesame oil and mix well. Add into waffle maker and cook until desired level of crispness. - In a saucepan, Make hot maple syrup by combining gochugaru, gochujang and maple syrup. Bring to a gentle simmer for 3 mins to infuse and set aside. #cookingasmr #asmr

Mango Graham Shake  This is one absolute banger of a shake for those hot summer days made better with Happy Barn Full Cream Milk. It’s so creamy and has a very silky texture making it the ideal partner for your summer coolers!  Level up your drinks game by using @eurorich’s Happy Barn Full Cream Milk, your ideal beverage partner!  Recipe: Mango Graham Shake * Mangoes, 3 mangoes, cubed * Happy Barn Full Cream Milk, 2 cups * Grahams, crushed * Vanilla Ice Cream (optional) * Condensed Milk, ¼ cup * Evaporated Milk, ¼ cup Sago Pudding * Cooked Sago * Coconut Cream, 1 cup, Whipped Coconut Cream Mango-Peach Compote * Canned peaches, 2 peach halves, roughly chopped * Mangoes, 2 mangoes, roughly chopped * Sugar, ⅛ cup of sugar * 1 lime, juiced #eurorich #happybarn #freshmilk #happybarnmilk #fullcreammilk

Short Rib Ragu 🍝🙌 INGREDIENTS: Sauce: - Carrots, Celery, Onion (¾ cup, finely sliced) - Garlic (8 cloves, sliced) - Tomato Paste (2 tbsp) - Red Wine (1 cup) - Tomato Sauce (700 ml, Passata) - Beef Stock (2 cups) Short Ribs + Pasta - Beef Short Ribs (Use about 1 kg): - Salt and Pepper (To taste) - Fettuccine (Or pasta of your choosing) - Grated Parmesan (To Taste) - Parsley (for Garnish) Bouquet Garni: - Rosemary, Thyme, Sage, Bayleaf (Tied together by butchers twine) Instructions - Season your beef short ribs with salt and pepper, and in a hot dutch oven, give them a hard sear. - Remove beef from the pan, and in the same pan add your chopped carrots, onion, celery, and garlic. Saute for 2-3 minutes and add in tomato paste. - Deglaze with red wine and add in your beef stock. Let simmer for 2-3 minutes. - Add in your Passata sauce along with your seared beef and your bouquet garni and season to taste with salt and pepper. - Slow cook on low heat for 3-4 hours or until beef is tender. - Remove beef from sauce and shred. - Add beef back into the mixture and mix well to combine, In a separate pan, add some of your sauce along with your cooked pasta. Add some pasta cooking water and mix well to combine. - Grate some parmesan cheese over your pasta, serve and enjoy! #Shortribragu #cookingasmr #asmr