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Fruit Agar Jelly Cake 【Ingredients】 Water | 1000ml Agar-agar powder | 10g Granulated sugar | 90g Pandan leaves | 3-4 leaves Fruit cubes | Appropriate amount 【Steps】 1️⃣ Wash and dice the fruits into small cubes. Wash the pandan leaves and tie them into a knot. 2️⃣ In a large pot, dry mix the agar-agar powder and granulated sugar. Pour in the water and pandan leaves. Heat over medium-low heat, stirring constantly until it boils and dissolves completely. 3️⃣ Pour 1-2 cm thick layer of agar liquid into the bottom of the mold first. Let it sit at room temperature or cool slightly until a thin gel membrane forms on the surface. 4️⃣ Evenly spread the diced fruits on top of the first layer of agar. 5️⃣ Let the remaining agar liquid cool to lukewarm (not too hot to touch). Slowly and gently pour it into the mold along the back of a spoon or the side of the pot to avoid disturbing the fruits. 6️⃣ Once completely cooled at room temperature, transfer to the refrigerator and chill for at least 2-3 hours until fully set, then unmold. 【Tips for Making】 The key to preventing fruits from floating or sinking: If the agar liquid is too hot, the fruits will release water and won't set easily. The best time to pour is when the liquid is lukewarm and a film starts to form on the surface. Secret to a chewy texture: Pure agar-agar powder has a hard and brittle texture. For a chewier result, use a mix of 'half agar-agar powder, half jelly powder'. Preventing small fruits from floating: Round small fruits like blueberries and grapes tend to float. You can first place them at the bottom of the mold and pour a small amount of agar liquid to secure them. Sweetness control: The perception of sweetness decreases after refrigeration, so you need to add slightly more sugar than you think is just right.

Taiwanese pork stir-fried noodles may seem simple, but the key to stir-frying noodles with aroma, without them being dry or greasy, lies in first blanching the oil noodles to remove excess oily taste. Then, stir-fry the shredded pork and vegetables to bring out their sweetness. Finally, add a little black vinegar for fragrance, and the whole dish will have more distinct layers of flavor.

Chicken Breast Approx. 250g Seasonings Ketchup Honey Soy Sauce Sukiyaki Sauce 1 Prepare ingredients: Cut the chicken breast into cubes. 2 Pour in soy sauce and sukiyaki sauce, mix well, and marinate for 15 minutes. 3 Start cooking! Heat oil in a pan and pan-fry the chicken cubes. Once the bottom turns color, flip and fry the other side until it also turns color. 4 Stir-fry until golden brown, then add ketchup and honey. Stir-fry again to coat with color until the sauce thickens. 5 Once the sauce has thickened, reduce heat to low and fry for another minute. This will give it a nice caramelized flavor. Flip and fry for another minute. Done.

Ingredients: "Rat meat" (pork hind leg tendon), coriander, toasted white sesame seeds, garlic, chili, sugar, soy sauce, vinegar, sesame oil, rice wine, white pepper powder, potato starch Instructions: 1. Slice the "rat meat" and marinate it with white pepper powder, soy sauce, and rice wine. 2. Mince the garlic and slice the chili into rings. Heat sesame oil in a pan, and once hot, pour it over the minced garlic and chili to release their fragrance. Set aside. 3. Wash the coriander and cut it into segments about one centimeter long. 4. In a dry pan, combine sugar, soy sauce, oyster sauce, and water. Bring to a boil and thicken. If you prefer not to do this step, you can directly add oyster sauce, thick soy sauce, and sugar later. 5. Heat water in a pot. Add a small amount of water to the meat slices and stir until the meat absorbs all the water. This is called "water-beating." Then, add a small amount of potato starch and mix well. After mixing, add a small amount of oil and mix again. 6. Once the water boils, pour the meat slices into the pot and turn off the heat. Use chopsticks to separate the meat slices and cook them until done. Remove and drain, do not rinse with cold water. 7. Mix the ingredients from step 2 and 4 with the meat, vinegar, then add the toasted white sesame seeds and coriander, and mix well. You can also use beef if you like. Please do not change the order of the meat preparation, as water-beating, coating with potato starch, and then oil are all methods to reduce moisture loss and keep the meat tender.

Thai Turmeric Chicken Hainanese Rice (Rice Cooker Version) A rich turmeric aroma combined with the slight sweetness of coconut milk, and tender chicken thigh meat whose juices seep into the rice. You can easily make an exquisite main dish full of Southeast Asian flair at home. 🛒 Ingredients (Serves 2) White Rice: 2 cups Boneless Turmeric/Garlic Marinated Chicken Thigh: 1 large piece (boneless chicken thigh fillet) Coconut Cream/Milk: 3 tablespoons Water: After adding coconut cream, top up the total liquid to 2 cups Turmeric Powder: 1 teaspoon Minced Garlic/Shallots: 1 teaspoon each Lemongrass: 1 stalk (bruised and cut into sections, optional) Chicken Marinade: 1 tbsp soy sauce, 1 tbsp rice wine, a pinch of garlic powder and salt 🍳 Instructions Marinate Chicken: Make a few shallow cuts on the surface of the chicken thigh fillet. Mix well with the chicken marinade and let it sit for 15 minutes. Prepare Rice Water: Place washed white rice in the inner pot. Add turmeric powder, minced garlic, and minced shallots. Pour in 3 tablespoons of coconut cream, then add water to reach a total of 2 cups. Stir well to disperse the turmeric color. Arrange and Steam: Place the marinated chicken thigh fillet skin-side up on top of the rice. Add the lemongrass sections. Add 1.2 cups of water to the outer pot and press the cook button. Cut and Serve: After cooking, let it steam for 15 minutes. Remove the chicken thigh, cut it into pieces, mix the rice well, serve in a bowl, and top with the chicken.

Zucchini 500g Fresh Parsley 1/4 cup Fresh Thyme 1 tbsp Small Onion 1.5 Salt to taste Pepper to taste Olive Oil 2 tbsp Butter 1 tbsp 1. Wash the vegetables and herbs. Finely chop the parsley, pick the thyme leaves, cut the zucchini into strips, and peel and dice the onion. 2. Heat olive oil and butter in a skillet over medium heat. Add the onion and parsley first, season with a pinch of salt, and sauté until the onion softens. 3. Add the zucchini and thyme to the pan and stir-fry, ensuring the zucchini is coated with oil. Season again with salt and pepper, cover, and cook until the zucchini reaches your desired tenderness. Stir every two to three minutes. 4. Serve onto a plate. Enjoy.

Ingredients: Scallion pancake, bean sprouts, cabbage, eggs, pork tenderloin, salt, sugar, soy sauce, white pepper, rice wine, sesame oil Instructions: 1. Pan-fry the scallion pancake until golden brown on both sides, then cut into strips and set aside. 2. Shred the cabbage, trim the bean sprouts, scramble the eggs until cooked, and slice the pork tenderloin. Marinate the pork with soy sauce, rice wine, and white pepper. 3. Heat oil in a wok and stir-fry the cabbage and bean sprouts. Season with salt, sugar, soy sauce, white pepper, and a little water. 4. Once boiling, add the scrambled eggs, pork slices, and scallion pancake strips. Stir-fry until well combined. 5. Turn up the heat to high and reduce the sauce. Drizzle with a little sesame oil before serving. This scallion pancake is homemade. If you find it troublesome or don't know how to make it, you can buy a store-bought one, pan-fry it yourself, or use a pre-fried one.

🥑 Coconut Avocado Brûlée ✨️ A New Way to Enjoy Avocado ✨️ No oven needed, and the recipe is super easy! The creamy texture of avocado combined with the aroma of coconut milk, plus a little lemon juice for zest, makes it rich, smooth, and not too heavy. Ingredients 1️⃣ 100g avocado + 30g condensed milk + 50g coconut milk + 1 tsp lemon juice. Blend until smooth. Instructions 2️⃣ Pour into a container and refrigerate for about 1 hour. 3️⃣ Sprinkle the surface with cane sugar and torch until golden brown and crispy. 4️⃣ Crack the caramelized crust and enjoy the cool, smooth avocado brûlée.

Chicken Breast 250g 1 Hash Brown Seasonings Soy Sauce Sukiyaki Sauce Pepper Salt 1. Prepare Ingredients: Mince the chicken breast into a paste. Add seasonings: soy sauce, sukiyaki sauce, pepper, and salt. Mix well and let it sit for 30 minutes. 2. Dice the hash brown and set aside. 3. Start Cooking: Spread a layer of chicken paste in your hand, place a few pieces of diced hash brown inside, then cover with another layer of chicken paste to form a ball. 4. Pan-fry the meatballs in hot oil. Once the bottom is cooked and browned, flip and continue to cook. Ensure all sides are seared and flip frequently to prevent burning.

Ingredients • Tofu: 1 block (firm or silken tofu works, firm tofu is less likely to break) • Ground pork: 150g • Aromatics: Chopped green onions, minced garlic (you can also add minced wood ear mushrooms or diced onions as desired) • Seasonings: Soy sauce, oyster sauce, cooking wine, sugar, cornstarch slurry, water as needed Simple Steps 1. Prepare tofu: Cut tofu into bite-sized cubes. You can soak them in lightly salted water to prevent them from breaking during cooking. 2. Stir-fry the meat: Heat oil in a pan, stir-fry the ground pork until it turns white and renders fat. Then add minced ginger, minced garlic, and spicy bean paste (or chili paste) and stir-fry until fragrant. 3. Simmer and flavor: Add the cut tofu, soy sauce, cooking wine, sugar, and water. Simmer over low heat for about 5 minutes to let the tofu absorb the flavors of the meat sauce. 4. Thicken and reduce: Pour in the cornstarch slurry and gently swirl the pan to thicken the sauce slightly. Finally, sprinkle with chopped green onions and serve.