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🍙 Yaki Onigiri w/ Spicy tuna and cured egg yolk As you can tell I’m probably one of the biggest fans of rice out there 😂 and what’s better than an entire rice meal in a delicious portable form! This onigiri might look simple but it’s jam packed with all the good stuff: a yummy spicy tuna filling made with Century Tuna that’s made with 100% pure and generous tuna goodness, and a jammy egg yolk center 🤤 Make more nutritious and delicious dishes like my favorite onigiri with Century Tuna! 🔥 @Century Tuna INGREDIENTS: Spicy tuna: - 4 cans Century tuna chunks in water, drained - 1/2 cup japanese mayo - 1/4 cup hot sauce of choice - 1 tbsp soy sauce - 2 tbsp sesame oil - 1/4 cup spring onions, chopped cured egg yolk: - 5 pcs fresh eggs - soy sauce & mirin (equal parts) Sushi rice: - 1/2 cup rice vinegar - 1/4 cup mirin - 1/4 cup sugar - 1 tbsp salt - 3 cups japanese rice, cooked INSTRUCTIONS: - freeze whole raw eggs for 5 hrs and separate egg yolks from whites. Add equal parts soy and mirin just enough to cover and let cure for around 3 hrs in the chiller and another 3 hrs in the freezer (remove curing solution) - to make spicy tuna filling, combine all ingredients listed under “spicy tuna” mix well to combine and set aside. - to make sushi rice, mix together vinegar, mirin, sugar and salt and pour over your newly cooked rice. Stir well to combine and let cool. - Stuff rice with spicy tuna filling and the egg yolk in the center. Form into triangle with wet hands and sear in a little bit of oil until crispy. Brush on soy sauce or eel sauce and wrap with seaweed. - Serve and enjoy! #centurytuna #centurytunasuperbods #onigiri #japanesefood #spicytuna #rice #japanesefood #asmr #cookingasmr #foodtok

Duration: 41 sPosted : Mon, 04 Sep 2023 12:21:33

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Crying Tiger Steak 🇹🇭🐅🥩 One of my most favorite ways of preparing steak! This ELITE Thai dish is best paired with Nam Jim Jaew - a spicy, zesty, savory sauce with a hint of sweetness 🐅🔥 I used skirt steak since I love this cut of beef but feel free to use any cut you want! INGREDIENTS: steak and marinade: * skirt steak, 500g * oil for frying * 2 tbsp oyster sauce * 2 tbsp soy sauce * ¼ cup brown sugar nam jim jaew sauce: * 6 pcs Small asian shallots (6 pcs, sliced thinly) * 2 pucks Palm sugar, chopped * 1 tsp Toasted rice powder * chili flakes (to taste) * 1 tbsp Tamarind paste * 1 large lime, juiced * 2 tbsp cilantro, chopped garnishes: * lettuce * crispy fried shallots INSTRUCTIONS: - To make your steak marinate, in a container mix together soy sauce, oyster sauce and brown sugar. Add your skirt steak and allow it to marinate for 30 minutes (ideally 2 hours). Set aside. - Make your sauce by combining your shallots, palm sugar, toasted rice powder, chili flakes, fish sauce, tamarind paste, lime juice, cilantro in your mortar and pestle. - In a hot pan, sear your marinated skirt steak for around 2-3 minutes per side, or until preferred doneness. Leave the steak to rest for at least 5 minutes and slice into thin strips. - Serve your steak over rice and sauce and enjoy! #cryingtigersteak #cookingasmr #asmr

Crispy lemon Chicken Piccata This Crispy Lemon Chicken Piccata is absolutely bursting with flavor, thanks to the rich and flavorful taste of Pure Doña Elena Pure Olive Oil! 🍋✨ It’s easy-to-make, and a delicious dish that's perfect for any day of the week. Elevate your cooking game with Doña Elena products! This is sure to have everyone asking for seconds ☀️ INGREDIENTS: Fried chicken: - chicken leg quarter/thigh fillet - lemon pepper seasoning - Plain flour - (wet batter) flour/egg/seasoning/water mix - Seasoned flour *for the spices I just used italian seasoning or you can use garlic powder/paprika/onion powder Sauce: - 4 tbsp Pure Doña Elena Olive Oil - 1 onion, chopped - 6 cloves garlic, sliced - 1 jar Dona Elena Capers in vinegar, drained - 1 tbsp flour - 1/2 cup white wine - 1 cup Reduced beef/chicken stock - parsley, chopped - Butter, cubed - Lemon Juice & Zest Garlic rice INSTRUCTIONS: - make lemon sauce by sautéing onions, garlic and capers in olive oil. Sweat until translucent and add in flour. toast for 1-2 mins. - Deglaze pan with white wine and add in your chicken/beef stock and lemon juic/zest. Whisk until mixture thickens. - Turn off the heat and whisk in your cold butter cubes and parsley so that it emulsifies into the sauce. Set aside. - Season your chicken fillets with lemon pepper on each side. coat in plain flour, wet batter and back into the seasoned flour. Deep fry at 165 for 10-15 mins until crispy. - Serve chicken on top of garlic rice, pour over sauce, add crispy capers, top with more parsley and enjoy!

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