pad krapao moo krob with noods - thai basil & pork belly stir fry with udon 🍜 Around 150g crispy pork belly, cut into chunks ½ onion, slices 2 garlic cloves 2-3 red chillies (to taste) handful of Thai basil 1 packet udon (i used frozen udon) Sauce: 1 tbsp Fish sauce 1.5 tbsp Oyster sauce 1 tbsp Light soy sauce 1 tbsp sugar ½ tsp Chicken powder 3 tbsp water Toppings: Fried egg Coriander, chopped Method: In a bowl, mix the sauce ingredients In a pot of boiling water, cook the udon to packet instructions, once cooked, drain the water and let cold water run over to stop it cooking. In a pestle and mortar, pound the garlic and red chillies together In a wok or pan, add 1 tbsp of oil followed by the garlic & red chillies Add the sliced onions and let it fry for a bit before adding the sauce. Add the pork belly then the sauce (i recommend adding sauce first, let that boil before adding the pork belly) Add in the cooked udon & the thai basil and mix everything together. Serve on a plate and top with coriander and a fried egg #foodtok #crispypork #udonnoodles #easyrecipes #friedegg #foryou #asianfood

enter spring with this refreshing Peach & Ginger Sparkling drink 🍑 #liptonicetea #foryou #homecafe #peachdrink #drinktok

kimchi ramen🍜 ingredients: 1 shin ramyun noodles (or any) 1/2 of seasoning packet (or less if want less spicy) 1/4 cup kimchi 1 garlic, minced 500ml water 1 tbsp gochujang 1/2 tbsp soy sauce 1 tsp fish sauce 1 tsp sugar tofu slices dumplings tteok (rice cakes) egg spring onions for topping #foodtok #ramyun #ramen #kimchi #noodles #easyrecipes ##foodie #asianfood #foryou

ep 4 of anime-inspired eats: potato cheesy mochi from demon slayer ingredients: 2 potatoes or 1 large potato, cut into small pieces 1/4 tsp salt Around 76g of Potato starch (may need more depending on Mozzarella cheese Skewers nori sheer cut into squares sauce 1.5 tbsp Light soy sauce 2 tbsp Sugar 1,5 tbsp mirin 1 tsp potato starch mixed with 1 tbsp water method: - peel and chop potatoes into bite size pieces - add into pot of boiling water and cook until a fork can easily pierce a piece (around 10 minutes) - drain and mash up the potato with a pinch of salt - once smooth, add in the potato starch and mix it into until you get a non-sticky dough (try not to add too much at a time as you don’t want it to become too dry) - for sauce: in a sauce pan add, sugar, mirin and soy sauce, bring to a boil before simmering and pouring the potato starch slurry while continuously mixing until you get the desired consistency. - grab a piece of dough, (around 1/2 tbsp amount), flatten then add some shredded mozzarella inside followed by another piece of dough. - using your two palms, form the dough into a round ball before then making flat edges to form a square. - repeat for all remaining dough, i made 9 pieces - in a pan with around 1 tbsp of neutral oil, pan fry both sides of the potato mochi until brown and crispy. - place two pieces on to a bamboo skewer, repeat for all pieces - in the same pan, add the skewers followed by the sauce. either pour all or add sauce on top of each piece before flipping the skewers and basting the other side. do this until it turns brown and glazed - place a small piece of nori on each potato mochi and you’re done, enjoy! #animefood #potatomochi #demonslayer #foodtok #animeinspired #homemade #japanesefood

ep 3: part 2 - Naruto’s ramen from ichiraku ramen - tonkotsu miso ramen - the chashu Chashu: Around 550g Pork belly piece (without the skin/rind) 1 tbsp neutral oil 2 green onions, cut into chunks 2 garlic cloves ½ knob ginger, sliced 4 tbsp sake ½ cup soy ½ cup mirin 3 tbsp sugar 1 cup water method: - Make some slight cuts it the meat part of the pork belly, to make it easier to roll up, then poke some holes - Roll up the pork belly, using butchers twine, wrap it around the pork several times, making sure to leave around ½ inch to 1 inch gap, then wrap it length-wise and tie a double knot at the end and cut off any excess - In a cast iron pan or dutch oven (or regular pan), add oil and heat over high heat before searing off all the sides of the pork belly until brown then remove. - In a pot, or the same dutch oven (remove any leftover oil or fat), pour in all the sauces & aromatics to make the braising liquid then add the seared off pork belly. - Bring to a boil, skim any foam that floats to the top then reduce to a simmer - Simmer for 1.5-2 hrs, turn it around every 30 mins. - Once cooked, turn off the heat and let it cool. - Once slightly cooled, add the pork into a ziplock bag and strain the braising liquid into a container. - Add around ¼-½ cup of mixture into the ziplock bag and seal it, making sure there isn’t any air inside and place in fridge. - The remaining liquid can be used to make ramen eggs by leaving some soft boiled eggs inside the mixture for 1-2 days in the fridge. - The next day, take out the pork from the bag and cut off the twine, then slice into the pork belly. - Use blow torch, broiler or pan fry to sear the pieces - Add chashu as toppings to ramen (method for this found in part 1) #naruto #animefood #tiktokfood #foodtok #ramen #chashu #tonkotsu #asianfood