ll OKAY ll @0-youngjaetheotter-0 - Tumblr Blog

buzzfeedtasty

Bibimbap By Chef Esther Choi

Keep reading

tenebraetrash17

Prompto: WELCOME TO APPLEBEE’S, DO YOU WANT APPLES OR BEES?

Ravus: .....bees???

Prompto: HE HAS SELECTED THE BEES!

Noctis: *approaches them shaking a jar of bees*

Ravus: waIT—

pepoline13

Cute desserts💗💕

cupcakedex

To celebrate Let’s Go Pikachu and Let’s Go Eevee, The Guest Cafe and Diner will be serving a Pokemon-themed menu at five locations across Japan.

The exclusive menu and merchandise will be available from around October 2018 - January, 2019 depending on the location.

atmeal012

Ten-don（天丼）

greenminister

oneworldonetable-blog

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward ** When it comes to the culinary fare of China, there are basically eight areas and one of the more famous is Hunan. Hunan food is known for is robust colors and fresh aroma. At times it can be rather spicy and there is usually an acidic aspect to the dish, such as citrus or a rice vinegar. Hunan Honey Salmon is a pretty good example of Hunan cooking. This is a very simple dish to make at home and you are going to prepare the salmon a little different that usual. The salmon is going to be marinated in the sauce before it goes into the oven. In the steps to the recipe, Chef Larry Edwards will tell you how this is done. There is a little spicy zing to this dish but it is not really hot. As with most Asian dishes prepared with seafood, you do keep the skin on the fish while cooking it. Ingredients needed to make Hunan Honey Salmon: 2 Tbs. hoisin sauce 2 tsp. soy sauce 1 tsp. rice vinegar 1 tsp. Asian chili sauce 1 Tbs. honey 2 salmon fillet, skin on 2 tsp. sesame seeds Steps: 1) In a small bowl, whisk the hoisin sauce, soy sauce, rice vinegar, chili sauce, and honey.

2) Pour the sauce into an oven-proof baking dish.

3) Place the salmon fillets into the baking dish, skin-side up, and let the salmon marinate 15 minutes.

4) Pre-heat your oven to 375 degrees.

5) Turn the salmon over so the skin is now facing down into the sauce.

6) Place into the oven and cook 15-20 minutes, depending on the thickness of the salmon fillets. Brush with the sauce a few times while it is cooking.

7) Pre-heat your broiler.

8) Brush the top of the salmon with some sauce and place under the broiler a few minutes.

9) Remove the salmon to serving plates, top with some sesame seeds and serve.

everybody-loves-to-eat

Chicken Wings & Pork Fried Rice

(source)

everybody-loves-to-eat

let-us-taco-bout-it

everybody-loves-to-eat

Orange Chicken and Chow Mein

(source)

finedining

Sticky Orange Chicken

Ingredients

2 large eggs, beaten

½ c. plus

1 tbsp. cornstarch, divided

¼ c. all-purpose flour

Kosher salt

Freshly ground black pepper

2 lb. boneless skinless chicken breasts, cut into

1” piecescanola oil

2 cloves garlic, minced

½ tsp. minced ginger

½ tsp. red chili flakes

2/3 c. freshly squeezed orange juice

2 tbsp. soy sauce

1 tbsp. apple cider vinegar

1 tbsp. sweet chili sauce

1 tbsp. brown sugar

2 green onions, chopped

cooked white rice, for serving

Directions

Set up dredging station: In one bowl add eggs, and in a second bowl mix together ½ cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.

In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.

In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.

Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.

Toss chicken with sauce and green onions. Serve over white rice.