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Jump To Recipe Jump To Video If I can only eat 1 type of sandwich my entire life, it would be PB&J. There's something magical about peanut butter and jelly or jam. I mean, it can be a quick go-to snack any time of the day (or night). And it is no surprise that I adore this pudding. Amazin' Graze's Chia Seeds & Peanut Butter I am using a mixture of frozen berries that I have in hand. I would buy any type of berries that have gone on for sale for about 50% at my local supermarket and I would freeze them. They come in handy for all kinds of breakfast dishes or desserts, especially this pudding. You can use any type of berries you desired. As for the peanut butter, be sure to use a high quality one that doesn't contain sugar or salt. It will make all the difference. This recipe is pretty simple and easy to put together. So, no excuse for you not to make this. Ingredients: (Make one 10" pudding) Frozen Berries, 400g (I'm using a mixture of frozen raspberries, blackberries and strawberries) High Quality Strawberry Jam Preferably No Added Sugar, 200g Cornstarch, 10g Fresh Lime Zest, 1 Lime Fresh Lim Juice, 1 Lime Unsalted Butter, 200g Demerara Sugar, 100g Eggs, 2 Unbleached All Purpose Flour, 100g Baking Powder, 6g Sea Salt, Pinch Amazin' Graze's Peanut Butter, 100g Amazin' Graze's Chia Seeds, 1 TBSP Slivered Almonds, 30g Kirsch / Cointreau / Brandy, 2 TBSP Equipment: Oven Cast Iron Skillet 10" / Pan Hand / Stand Mixer Directions: Add the frozen berries and jam in a skillet over medium heat. Stir to combine well. Continue cooking until liquified. Take about 2 to 3 TBSP of that liquid and add to the cornstarch. Stir until well combined. Continue cooking until thickened. Add in lime zest and juice. Give it a final mix. Remove from heat and set aside to cool down. Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, whip butter until mayo consistency with a hand or stand mixer. Add in sugar and continue whipping until light and fluffy. Whip in eggs, 1 at a time, until fully incorporated. In another bowl, combine flour, baking powder and salt. Whip in the flour mixture, 1/3 portion at a time, until homogeneous. Followed by Amazin' Graze's peanut butter. Lastly, fold in Amazin' Graze's chia seeds and the slivered almonds until well combined. If the batter is too stiff and thick, loosen it up with some Kirsch. Transfer the batter to the berries mixture. Wack into the oven and bake for 35 to 40 mins or until the cake is golden brown. Remove from the oven and set aside to cool down slightly. Slice and serve while the pudding is still warm. I can have the entire pudding all for myself... Whether you like PB&J or not, you will enjoy this pudding... Recipe Video:

Jump To Recipe Jump To Video If you followed me on my social, you will know what my daughters did. They spread some tomato ketchup over some sandwich bread, top it with some American cheese and call it "pizza". Mama Mia! That is blasphemy right!? So I decided to teach some simple sandwich recipes. Apricot Jam... Ever since I discovered Pashka, I am hooked since last Easter. I don't think I can ever go back to normal cream cheese. If you don't wanna go thru' that hassle of making Pashka, you can use regular cream cheese. I have 4 sandwich ideas that are very easy to put together. My daughters even helped me out. Grapes... I am quite surprised that the tomato sandwich tastes so good. That will be my number 1. The second would be the cucumber, followed by grapes and apricot. You have to make these sandwiches to be the judge. BTW, these are oven-baked, so it is safe for kids. Ingredients: (Serve 4) Any Sandwich Bread, 8 Slices, Unsalted Butter Softened, For Spreading Pashka Homemade, For Spreading or Cream Cheese Softened Apricot Jam, For Spreading Grapes Seedless Halved, A Handful Italian Seasonings, Pinch High Quality Extra Virgin Olive Oil, For Drizzling Cucumber Thinly Sliced, A Few Slices Black Pepper, Pinch Toasted Sesame Oil, For Drizzling Tomato Thinly Sliced, A Few Slices Chili Flakes, Pinch Parsley Finely Chopped, Pinch Equipment: Oven Directions: Please visit my "Pashka" for the recipe. Preheat oven to 180 degree celsius or 350 fahrenheit. Spread 4 slices of bread with some butter. Transfer onto a baking tray buttered side down. Spread pashka or cream cheese generously onto all slices of bread. For the apricot sandwich: Spread another slice of bread with apricot jam, generously and sandwich it with another slice of bread. For the grape sandwich: Lay the halved grapes onto the pashka or cream cheese. Sprinkle some Italian seasonings. Drizzle some olive oil over the top. Sandwich it with another slice of bread. For the cucumber sandwich: Lay the cucumber slices onto the pashka or cream cheese. Sprinkle some black pepper. Drizzle some toasted sesame oil over the top. Sandwich it with another slice of bread. For the tomato sandwich: Lay the tomato slices onto the pashka or cream cheese. Sprinkle some chili flakes. Drizzle some olive oil over the top. Sandwich it with another slice of bread. Spread some more butter onto the sandwich. Wack to the oven and bake for 12 to 15 mins or until crispy browned. Slice and serve immediately. Cucumber... Tomato... Recipe Video:

Jump To Recipe Jump To Video I do know what to call this. These aren't your regular granola bars, nor is it a cake, and somehow I settled for pudding. And no. This isn't the jelly consistency type of pudding, but rather, a UK type of pudding, I guess? Whatever you wanna call this, it tastes out of this world yummilicious. Amazin' Graze's Chia Seeds & Hazelnut Blackforest Granola I mean, the chocolate on top is an extra "icing on a cake" or, a chefy touch if you wanna call it that way. This is almost vegan as Amazin' Graze's granola contains honey. You can make this 100% by making your own granola. I have a recipe here. On a side note, try not to reduce the sweetener as it acts as a binder for the granola. And try not to use peanut butter that contains salt and sugar. It will be sugary sweet. Find a high quality peanut butter that you like. You can use almond, hazelnut or pistachio butter too. I hope you will give this simple and easy recipe a try. Ingredients: (Make one 6" pudding) Coconut Oil, For Greasing Amazin' Graze's Chia Seeds, 1 TBSP Amazin' Graze's Peanut Butter, 65g Gula Melaka Syrup Homemade / Maple Syrup, 85g Amazin' Graze's Granola (I am using Hazelnut Blackforest), 250g or Granola Homemade High Quality Vegan-Friendly Dark Chocolate 70%, 125g Coconut Milk, 110g Kirsch / Coconut Rum, 2 TBSP Desiccated Coconut, For Garnishing Flaky Sea Salt, For Garnishing Equipment: Sauce Pot 6" Round Pastry Ring / Spring Form Cake Pan Double Boiler Directions: Please visit my "Granola" page for the recipe. Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Mix Amazin' Graze's chia seeds and 3 TBSP of water in a small bowl. Set it aside for 10 mins. Grease the pastry ring or cake pan with coconut oil. Transfer the greased pastry ring onto a serving plate or on a baking tray lined with parchment paper. In a sauce pot over medium-low heat, add Amazin' Graze's peanut butter and gula melaka. Stir to combine well. Continue cooking until liquifies. Add in Amazin' Graze's granola. Fold until well combined. Followed by the chia seed mixture. Mix until fully incorporated. The mixture should thicken. Transfer into the pastry ring or cake pan. Using an offset spatula to compress the granola mixture. Set aside and chill in the fridge until ready to use. Melt chocolate in a double boiler. Remove from heat and add in coconut milk and Kirsch. Mix until well combined. Pour the chocolate mixture over the granola. Smoothen it out with an offset spatula. Chill in the fridge for at least 6 hrs or overnight. The next day, heat the pastry ring with a blow torch or a warm kitchen towel. Slowly and swiftly remove the pastry ring. If you are using a spring form cake pan, simply unmold it onto a serving plate. Garnish with some desiccated coconut and flaky sea salt over the top. Slice and serve immediately. Super chocolatelicious... Cheers! Recipe Video:

Jump To Recipe Jump To Video Do you remember when YouTube was booming in the late 2000s to early 2010s? That was my portal to the cooking/baking world. I have subscribed to so many cooking and baking channels. 1 of which is when I discovered Jamie Oliver. Yes, I remember it very fondly as this recipe popped up on my YouTube recommended list. That and his controversial battle against the fast food giant. Anyway, That was like 10 to 11 years ago. You can check out the original recipe here. I have adjusted the recipe to my palette and it has evolved into what it is today. I am not saying that mine is better compared to the legend. This is just my humble take on an iconic dish. I will make this dish from time to time; whenever I would like something simple yet classy at the same time. Besides, my daughters adore this dish. So, I have no complaints. You really have to give this recipe and let me know what you think. Ingredients: Inspired by Jamie Oliver (Serve 2) Skinless Boneless Chicken Breast, 1 Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Cumin Powder, Pinch Sumac Powder, Pinch Dried Oregano, Pinch White Sesame Seeds, Pinch Fresh Lemon Zest, 1/2 Lemon Parmigiano Reggiano, For Grating Parma Ham / Prosciutto, A Few Slices Sesame Oil, 2 TBSP Chicken Stock Homemade / White Wine, 1/2 Cup Balsamic Vinegar, 2 TBSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Some Fresh Greens, A Handful (I'm using some lettuce and arugula) Black Pepper, Pinch Fresh Lemon Juice, 1 TBSP High Quality Extra Virgin Olive Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Directions: Please visit my "How To Make Chicken Stock" for the recipe. Lay a piece of cling film on a working surface. Place the chicken breast in the center. Cover the chicken with another piece of cling film. Pound the chicken breast with a meat mallet, rolling pin or skillet until even thickness. In a small bowl, mix together salt, pepper, mushroom, cumin, sumac, oregano, sesame seeds and lemon zest. Sprinkle that mixture over the chicken breast, and cover the entire chicken. Grate parmigiano over the top, covering the entire chicken. Lay parma ham slices over the chicken, covering the entire chicken as well. *It is okay if overlapping.* Gently press to adhere. In a skillet over medium heat, add oil. Once the oil is heated up, swiftly add in the chicken, parma ham side down. Cook until the edges start to turn white and the parma ham is crispy at the bottom. Flip and cook for another min. Remove from heat and set aside to rest. *You can skip the below steps and just serve the chicken with the greens. But I personally find it wasteful if I don't make use of the crispy bits on the skillet.* In the same skillet, add chicken stock or wine to deglaze. Cook until reduced by 1/2. Add in balsamic, garlic and parsley. Stir to combine well. Continue cooking until reduced by 1/4. Add in whatever leftover juice from the rested chicken. Give it a final stir, remove from heat and set it aside. In a large bowl, combine vegetable greens with salt, black pepper, lemon juice and olive oil. Transfer the simple salad onto a serving plate. Top it off with the chicken parma ham. Drizzle that sauce over the chicken. Serve immediately. Tender, juicy and chickenlicious... Jamie Oliver is a genius... Recipe Video:

Jump To Recipe Jump To Video During the 90s, all I had on a late morning is a TV. Right after the Saturday morning cartoons, is an array of cooking shows. From Martin Yan to Julia Child to Jacques Pépin. Perhaps, that is one of the reasons why I am so fond of cooking and baking. The one whom I admired the most is Jacques Pépin. He disassembles complicated dishes and simplifies them so effortlessly. I still love watching his cooking videos to this very day. And this dish is inspired by him. You can watch the original video here. I added a few adjustments to the original recipe. My added baking soda will further keep the chicken breast moist, preventing it from drying out during the cooking process. In closing, I hope you will give this recipe a try. Ingredients: Inspired by Jacques Pépin (Serve 2) Skinless Boneless Chicken Breast Coarsely Diced, 1 Baking Soda, 1 TSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Scallions / Chives Coarsely Sliced, A Handful Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Unbleached All Purpose Flour, 1 TBSP High Quality Olive Oil, 1.5 TBSP Unsalted Butter, 1.5 TBSP + 1 TBSP Chicken Stock Homemade / White Wine, 1/4 Cup Equipment: Cast Iron Skillet / Pan Directions: Please visit my "How To Make Chicken Stock" for the recipe. Coat the chicken well with the baking soda. Set aside for 15 mins. While the chicken is resting, mix garlic, parsley and scallions in a small bowl until well combined. Wash the chicken thoroughly and drain. Transfer into a large bowl. Season with salt, pepper, mushroom powder and flour. Mix until well combined. In a skillet over medium heat, add oil and 1.5 TBSP of butter. Once the butter has melted, add in the chicken. Sear until the bottom is browned. Flip and cook for another 30 secs. Deglaze with 1 TBSP of butter and chicken stock or wine. Cook until the liquid has almost evaporated. Add in the garlic mixture. Saute until aromatic. Remove from heat and transfer onto a serving plate. Serve immediately. Succulent... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video This is requested by one of my TikTok followers. To be honest, I am humbled, flattered really, to have requests from my audience. I am grateful that I am given the chance to learn and share my recipes with you fine people. Anyway, I am not a fan of Chinese chicken rice in Singapore. There is something off with the chicken that I can't wrap my head around; the chicken is either too dry or bland. Sometimes, they even serve the chicken over some plain cooked rice and called it chicken rice. That's the truth sadly. And I am not saying that mine is better. I know it takes decades of training to get the roasted chicken right. But somehow, I learned a shortcut to get it right every single time. All you need is some effort and patience. You can get the butcher to half the whole chicken for you or you can do it yourself. I am still learning as I am not good at butchering. As for the rice and sauces, all you need is a good chicken stock. Try not to use store-bought ones as they are usually bland and contain loads of sodium. Make the stock from scratch with some chicken carcasses. You will be surprised by the results and you probably will not be going back to any store-bought ones again. I know the entire process takes a lot of effort, time and patience, but trust me, you will get a satisfying plate of chicken rice. This may "wow" your family, I know I did. I hope you will give this recipe a try. Ingredients: (Serve 4) Chicken: Brine - Cold Water, 1L Liquid Smoke (I'm using Stubb's), 10g Sea Salt, 50g Whole Chicken Halved, 1 Chicken (About 900g) Glaze - Black Molasses, 50g Liquid Smoke (I'm using Stubb's), 25g Soy Sauce, 15g Stock: Chicken Carcasses, 3 Milk Powder, 2 TBSP Sea Salt, Pinch Garlic Crushed, 5 Cloves Ginger Crushed, 2" Scallions White Parts, A Handful Fennel Seeds, 1 TBSP Szechuan Peppercorns, 1 TBSP Cinnamon Stick, 1 Star Anise, 1 Cloves, 5 White Pepper, Pinch Mushroom Powder, Pinch Rice: Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Sea Salt, Pinch White Pepper. Pinch Jasmine Rice, 165g Sea Salt, Pinch Sauces: Chili Sauce - Fresh Chilies Deseeded Coarsely Chopped, 6 Ginger Coarsely Sliced, 3" Toasted Sesame Oil, 1 TSP Rice Vinegar, 1 TSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Granulated Sugar, Pinch Soy Sauce - Water, 100g Rock Sugar, 30g Soy Sauce, 80g Or skip the process and use Kecap Manis Homemade Ginger Garlic Sauce - Ginger Coarsely Sliced, 4" Garlic Coarsely Minced, 5 Cloves Sesame Oil, 3 TBSP Sea Salt, Pinch White Pepper, Pinch Scallions Green Parts Coarsely Sliced, For Garnish Equipment: Oven Rice Cooker Cast Iron Skillet / Pan Meat Thermometer Heavy Pot Food Processor / Stick Blender Sauce Pot Directions: Prepare the chicken. In a large bowl, add water, liquid smoke and salt. Whisk until the salt has dissolved. Add in the chicken. Cover and chill in the fridge for 24 hrs to 48 hrs. In a small bowl, add molasses, liquid smoke and soy to make the glaze. Mix until well combined. After 24 hrs or 48 hrs, transfer the chicken onto a wired tray, skinned side up. Brush the chicken thoroughly with the glaze. Transfer back into the fridge and chill for 24 hrs. After 24 hrs, preheat the oven to 90 degrees celsius or 195 fahrenheit. Brush the chicken with the glaze. Wack into the oven and bake for 10 mins. Remove from oven, glaze and bake for another 10 mins. Repeat steps 3 more times. A total of glazing and baking 5 times. Remove from oven and preheat the oven to roast at 200 degrees celsius or 395 fahrenheit. Once the oven is preheated, wack the chicken into the oven and roast for 6 mins or until the internal temperature is 60 degree celsius or 140 fahrenheit. The skin should be glossy and lightly charred. Remove from oven and set aside to rest before slicing. Prepare the stock. Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer chicken carcasses into an oven-proof baking dish. Sprinkle milk powder and salt over the top. Mix to coat well. Wack into the oven and bake for 40 to 50 mins or until the bones are dark browned, flipping half way thru'. Deglaze with some water and transfer everything to a heavy pot. Add in 2L of water along with the rest of the ingredients. Mix to combine well. Bring it up to a simmer and cook for 10 to 15 mins. Taste and adjust for seasoning with salt, pepper and mushroom powder. Give it a final stir. Cover and steep for 10 to 15 mins. Drain and discard the residue. *I like to remove any leftover flesh on the chicken bones and add them to the stock. You can consume the garlic and ginger if desired.* Set the stock aside until ready to use. Prepare the rice. In a skillet over medium heat, add oil Once the oil is heated up, add in garlic. Saute until aromatic. Add in rice and saute until well coated. Transfer everything to a rice cooker. Add the stock to about 1" above the rice. Cook as per the rice cooker manufacturer's instructions. While the rice is cooking, make the sauces. Let's start off with the chili sauce. Blitz chili, ginger, sesame oil, rice vinegar and just enuff of the chicken stock to get the food processor going. Blitz until paste forms. Add in lime juice and zest. Taste and adjust for seasoning with salt and sugar. Give it a final blitz. Set it aside until ready to use. For the soy sauce. You can skip the steps and use kecap manis instead. In a sauce pot over medium heat, add water and sugar. Cook until the sugar has dissolved. Add in soy sauce and cook until it coats the back of a spoon. Remove from heat and set it aside until ready to use. As for the ginger garlic sauce. Blitz ginger, garlic and oil in a food processor or with a stick blender until smooth. Transfer everything to a skillet over medium heat. Saute until aromatic. Season with salt and pepper. Give it another saute. Remove from heat and set it aside until ready to use. Assembly and plating. The chicken should be cooled enuff to slice. Spoon the rice onto serving plates. Top it off with some chicken slices. Drizzle the soy sauce over the top. Garnish with some green scallions. Serve it with chili sauce, ginger sauce and some of that stock. A really good plate of chicken rice... Succulent... A chicken soup that is full of flavors... A satisfying plate of chicken rice indeed... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam has requested this awesome Yucatán-Style BBQ Pork. And I don't think I can ever thank him enuff for this request, cos this is off-the-charts yummilicious. Like insanely yummilicious. As I said previously, very much like Indian cuisine, Mexican cuisine is so vast. Every household has its own specialties and versions of dishes. This is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. The traditional way of preparing this dish involves marinating the pork in fresh citrus juice, annatto seeds (which gives it the iconic vivid orange color), loads of spices, and roasting the meat in a píib (earth oven) while the pork is wrapped in banana leaves. I am trying to replicate the píib as much as I can with my oven, a cast iron dutch oven, liquid smoke, and some charred simple salsa. And of cos, I make everything from scratch. You can use store-bought recado rojo (or anchiote paste); I am not judging. My InstaFam suggested using a baguette... This indeed takes a lot of time, effort and patience, but it is 100% worth it! You will get flavorful fall apart tender succulent pork! I really hope you will give this recipe a try. Ingredients: (Serve 8) Recado de Todo Clase (Spice Blend): Black Peppercorns, 1 TBSP Allspice Berries, 4 Cloves, 3 Cinnamon Stick, 1 Bay Leaf, 1 Cumin Seeds, 1/2 TBSP Dried Oregano, 1.5 TBSP Recado Rojo (Achiote Paste): Garlic, 10 Cloves Coriander Seeds, 1 TBSP Black Peppercorns, 1 TBSP Cumin Seeds, 1/2 TBSP Cloves, 6 Annatto Powder, 3 TBSP Or Fresh Annatto Seeds, 1/4 Cup Dried Oregano, 1.5 TBSP Sea Salt, Pinch Fresh Citrus Juice, 4 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Marinade + Pork: Fresh Orange Zest, 1 Orange Fresh Lime Zest, 1 Lime Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Liquid Smoke, 1 TBSP Soy Sauce, 1 TBSP Sea Salt, 10g Mushroom Powder, 1 TBSP Pork Shoulder Sliced, 1kg Simple Salsa: Tomatoes Halved, 6 Orange / Green / Red Bell Peppers Halved Deseeded, 2 Jalapenos Halved Deseeded, 2 Red Jalapenos Halved Deseeded, 2 Yellow Onion Halved. 1 Fresh Coriander Coarsely Chopped, A Large Handful Fresh Citrus Juice, 2 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Cebolla Morada Encurtida (Mexican Pickled Red Onions): Red Onion Coarsely Sliced, 2 Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Fresh Lime Zest, 1 Lime Fresh Orange Zest, 1 Orange To Cook and Serve: Banana Leaves, A Handful Tortillas Homemade, 8 or Baguette, 8 Equipment: Cast Iron Dutch Oven Oven Cast Iron Skillet / Pan Mortar & Pestle / Food Processor Directions: Please visit my "How To Make Tortilla" page for the recipe. Prepare Recado de Todo Clase (Spice Blend). In a skillet over medium heat, add all the ingredients except for the oregano. Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Transfer into an airtight container and add in the dried oregano. Mix until well combined. Store in a cool and dry place until ready to use. Prepare the Recado Rojo (Achiote Paste). If you decided to use store-bought achiote paste, you can skip this entirely. You will need about 100g. Roast the garlic (with skin on) in an open stovetop flame until charred. Transfer to a small bowl. Cover with cling film and set aside to steam. In a skillet over medium heat, add coriander, peppercorns, cumin, cloves and annatto seeds (if using). Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Once the garlic is cooled enuff to handle, peel and discard the charred skins. I'm using a mortar and pestle to mix everything together. You can also use a food processor. Pound or blitz the roasted garlic until coarse paste forms. Add in the coriander powder mixture, annatto powder (if using), oregano and salt. Pound or blitz until well combined. Add in the citrus juice and mix until it comes together into a paste. Set it aside until ready to use. Prepare the marinade + pork. Mix everything, except for the pork shoulder, along with 1 TBSP of Recado de Todo Clase and all of the Recado Rojo until well combined. Add in the pork and coat the pork well with the marinade. Cover and marinade in the fridge for at least 24 hrs to 48 hrs. Prepare the simple salsa. You can prepare this and the pickled onion a day before while the pork is marinating or when the pork is cooking in the oven. I am using a large skillet over 2 stovetops and I covered the skillet with foil to prevent any annoying charred bits stuck on the bottom. Cook all the vegetables, except for the coriander, cut side down until lightly charred. You may have to do this in batches. Again, I am using my mortar and pestle to pound everything together. You can use a food processor. Reserve 1 bell pepper for the pickled onion. *Do not remove any charred bits as you want the maximum smokiness in this salsa.* Add in the coriander and season with salt along with fresh citrus juice. Mix until everything is well combined. Set it aside until ready to use, preferably in the fridge. Prepare the Cebolla Morada Encurtida. Combine everything together along with 1 of the charred bell pepper. Season with salt and set it aside until ready to use, preferably in the fridge. Cooking the Cochinita Pibil. Preheat oven to 120 degree celsius or 250 fahrenheit. Lightly roast the banana leaves on a stovetop open flame until soft. Line a dutch oven with the roasted banana leaves. Add in the pork and all the marinade. Cover the pork with more roasted banana leaves. Cover the dutch oven with the lid. Wack to the oven and bake for 8 hrs or until the meat almost falls apart. Yes, it takes 8 hrs of slow roasting. After 8 hrs, assemble the tacos. Heat up some tortillas in a skillet or toast some baguette. Serve the tacos with a spread of that simple salsa, some of that Cochinita Pibil and top it off with Cebolla Morada Encurtida. The same goes for the baguette (if using). Enjoy. The flavors are off the charts! Insanely yummilicious... Recipe Video:

Jump To Recipe Jump To Video One of my TikTokFam requested this. I am humbled and grateful for all the requests. Greatly appreciate it. At first, I thought it was a Chinese kinda bun, but as I began to research, I soon found out that this is actually a tea-time treat in the UK. UK cuisine like many other unpopular cuisines is so underrated and underexplored. Like these rock buns, for example, I have never heard of them, until recently. It is somewhat between scones (or biscuits for the USA) and cookies. It is usually served around 2 to 3 pm during tea sessions. This is a pretty straightforward and easy recipe to follow. The only thing is not to overmix. The end result should be wetter than cookie dough, or to simply put it, a wet sand consistency that you would use to build a sand castle. And you will get a crispy exterior, a soft and chewy interior. Perfect for some tea. Ingredients: (Make 10) Raisins, 50g Dried Apricots Finely Chopped, 25g Candied Orange Peels, 25g Fresh Orange Zest, 1 Orange Cointreau / Brandy / Rum, 2 TBSP Unbleached All Purpose Flour, 200g Baking Powder, 12g Sea Salt, 1/2 TSP Cookie Spice Blend Homemade, 1 TSP + More For Sprinkling Unsalted Butter Coarsely Diced Softened, 100g Light Muscovado Sugar, 45g Fresh Orange Zest, 2 TBSP Egg, 1 Demerara Sugar, For Sprinkling Equipment: Oven Directions: Please visit my "Cookie Spice Blend" page for the recipe. Soak raisins, apricots, peels and zest with Cointreau in a bowl. Mix to combine well and set aside. In a large mixing bowl, add flour, baking powder, salt and cookie spice. Mix to combine well. Add in the butter and crumble together with the flour mixture with your hands until it resembles wet sand consistency. *You can do this in a food processor by pulsing the mixture a few times. Do not overmix or it will come together into a dough.* Add in sugar, the soaked fruits and all the soaking liquid. Crumble together until everything is well combined. Add in egg and orange juice. Mix until well combined. It should come together into a huge chunk of wet sand. Something that you would build a sand castle with. You can eyeball it into 10 equal pieces. Or if you are as anal as me, weigh and divide into 10 equal pieces. Transfer onto a baking tray lined with parchment paper. *These don't spread as much as cookies, so it is safe to place all 10 in 1 tray.* You wanna keep the pieces as rustic as possible so that they will resemble rocks after baking. Add a pinch of cookie spice to 1 TSP of sugar in a small bowl. Mix to combine well. Sprinkle that mixture over the rock buns. Set aside at room temperature for 30 mins. Preheat oven to 180 degree celsius or 355 fahrenheit. After 30 mins, wack into the oven and bake for 20 to 25 mins or until it is browned on the edges. Remove from the oven and set aside to cool down. Serve immediately while it is still warm with some tea. You have to give this a try... Crispy, soft and chewy... Recipe Video:

Jump To Recipe Jump To Video I can't seem to remember where did I get my mac and cheese recipe from. Maybe it is from a chef, a restaurant, or a cookbook. Anyway, someone requested this recipe, so I flipped thru' my recipe repertoire and found this. This isn't your typical roux-mornay-base sauce. I used a white wine reduction and chicken stock as the base for the cheese sauce. I am also using 4 different types of cheese: Parmigiano, Emmental, Red Cheddar and Mozzarella. I am not looking for extra ooey gooey goodness tho. But rather, I am actually looking for flavors and texture. Trust me, this leaves a lingering aftertaste. I personally find that the typical roux-mornay-base sauce kinda masks the flavors of the cheese. As for the macaroni, I am still using the same mathematical 250g to 500g. It works every single time. I hope you will give this recipe a try. Ingredients: (Serve 4) White Wine Preferably Sauvignon Blanc, 300g Good Quality Chicken Stock, 300g Cheese Rind, 1 Slice (Optional) Parmigiano Reggiano Freshly Grated, 80g Corn Flour, 10g Emmental / Velveeta, 40g Red Cheddar Coarsely DIced, 40g Macaroni Preferably Alce Nero's, 250g Sea Salt, Pinch Black Pepper, Pinch Cayenne, Pinch Nutmeg Freshly Grated, Punch Stale Bread Coarsely Diced, 50g Garlic, 3 Cloves High Quality Olive Oil, 1 TBSP Low Moisture Mozzarella, A Few Pinches Parsley Finely Chopped, For Garnishing Fresh Lemon Zest, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Oven Food Processor Directions: In a sauce pot over medium heat, add wine. Cook until the wine is almost reduced to 1/10 or until syrupy. Add in chicken stock and mix to combine well. Add in the cheese rind, if using. Meanwhile, mix parmigiano and corn flour in a bowl until well combined. Add the cheese mixture to the sauce pot. Stir to combine well and until the cheese has melted. Add in the emmental and cheddar. Stir to combine well and until the cheese has melted. While the sauce is cooking, cook macaroni concurrently as well. Add macaroni and 500g of hot water to a skillet over medium heat. Season lightly with salt. Stir to combine well and occasionally to prevent burning. As soon as the liquid has almost evaporated, the macaroni should be al dente. At this point, add in the cheese sauce. Season with pepper, cayenne and nutmeg Stir to combine well. Cook for another 1 to 2 mins or until the sauce has thickened. Remove from heat. Preheat oven to 190 degree celsius or 375 fahrenheit. Blitz stale bread until coarse crumbs form in a food processor. Add in garlic and give it a few more pulses. Transfer to a large bowl. Season lightly with salt and pepper. Drizzle olive oil over the top. Mix to combine well. Sprinkle this breadcrumb mixture over the mac and cheese. Wack to the oven and bake for 8 to 10 mins or until the cheese has melted and the crumbs are crispy brown. Garnish with parsley and lemon zest. Serve immediately. Full of flavors... A mac and cheese that isn't bland... Recipe Video:

Jump To Recipe Jump To Video This is inspired by one of my InstaFam: @ler.hlv. She has loads of wonderful recipes, so please check out her profile. Give her a follow while you're at it. I changed her recipe quite a bit, if you want her original recipe, here it is. Amazin' Graze's Chia Seeds... I didn't know that papaya, banana, coconut, mango and chia pudding work so well together. This is packed full of nutrients. And this is probably what you need for breakfast (or brunch). I gotta say, avocado is overrated and papaya is underrated. Ingredients: Inspired by @ler.hlv (Serve 4) Amazin' Graze's Chia Seeds, 20g Coconut Milk, 120g Frozen Banana, 1 or 100g Coconut Oil, For Brushing Papaya Halved, 1 Mango Coarsely Diced, 1 Mango Seeds of Your Choice, For Garnishing I used a mixture of Sunflower, Pumpkin and Sesame Seeds Mint Finely Minced, A Handful Equipment: Griddle / Cast Iron Skillet / Pan Directions: In a large bowl, combine Amazin' Graze's Chia Seeds and coconut milk. Mix until well combined. Sit for 5 to 10 mins. Grate frozen banana into a serving glass. Add in the chia seeds mixture and mix to combine well. Chill in the fridge for at least 2 hrs to overnight. When about to serve, brush the papaya with coconut oil. Heat up a griddle over medium heat. Sear the papaya oiled side down until lightly charred. Transfer onto serving plate. Spoon the chia pudding into the papaya cavity. *Depending on the size of your papaya, you may need more or less papaya. You can also doubled the amount of chia pudding.* Garnish with some mango, seed mixture and mint. Serve immediately. The combination works so well together... Perfect for bfast or brunch... Nutritious and yummilicious... Recipe Video: