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♥personal blog for recipes from my favourite people, sources below ♥ Maangchi's website! 🍜 Maangchi's Youtube channel! Simon and Martina's channel! 🍙 Eugienie Kitchen's website! 🍣 Eugenie Kitchen's channel! Akinoichigo

[knightlyhoods-deactivated202404]

listen……. ‘my love’ is literally the strongest and greatest pet name in existence. there is literally nothin better than somone callin you that….. especially when things are soft and quiet and they look at you with utter adoration and whisper “what’s the matter, my love??” or “i hope everything is okay with you, my love” like oh my god?? let me marry you already

[vivpai]

[m86-deactivated20171116]

https://instagram.com/p/BS-ujw7jwk0/

[m86-deactivated20171116]

https://instagram.com/p/BS-ujw7jwk0/

[luckychant-deactivated20171213]

[smolrecipes]

chicken tempura

[smolrecipes]

Ebi Fry (Deep Fried Breaded Prawn Recipe) エビフライ 作り方レシピ

[smolrecipes]

Takoyaki and Ebiyaki Recipe たこ焼き＆えび焼き 作り方 レシピ

[smolrecipes]

Katsudon カツ丼

[smolrecipes]

Oyakodon (Chicken and Egg Bowl Recipe)

[smolrecipes]

Tenshinhan (Crab Meat Omelette on Rice)

[smolrecipes]

Hiroshima Okonomiyaki

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Tsukemen 

[smolrecipes]

Hitsumabushi (Grilled Eel Recipe) ひつまぶし 作り方レシピ

[smolrecipes]

Inarizushi 

[smolrecipes]

Army Base Stew (Budae-jjigae)

Ingredients (Serves 4)

For the stock:

2 dried shiitake mushrooms

8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth

Dried kelp (a 5 x 6 inch sheet)

8 cups water

1 teaspoon salt

For the seasoning paste:

6 garlic cloves, minced

1 tablespoon hot pepper paste

2 tablespoons hot pepper flakes

1 teaspoon soy sauce

1 teaspoon sugar

2 tablespoons water

For stew:

½ pound pork belly (or pork shoulder), cut into bite size pieces 2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained 1 cup worth cabbage, cut into bite size pieces ½ of a medium onion, sliced 2 green onions, cut into 1 inch pieces ½ cup fermented kimchi, chopped 4 ounces of Polish sausage, sliced 4 ounces of  spam, sliced thinly ½ of packaged instant ramyeon 1 cup worth radish sprouts (or spinach, watercress, arugula) ½ cup worth tofu, sliced (Optional) ¼ cup canned baked beans (Optional) 12-16 sliced rice cakes (Optional) 1 slice of American cheese (Optional)

Directions

Prepare stock:

Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.

Make seasoning paste:

Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12 inch):

Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot.

Add the kimchi, and the seasoning paste over top.

Add the spam, sausage, rice cake, tofu, baked beans, and cheese.

Add the ramyeon and the sweet potato starch noodles.

Put radish sprouts on top and add 3 cups of stock.

Cook and serve:

Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don’t have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly. Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.

[smolrecipes]

loaded buffalo chicken nachos

Ingredients

½ bag tortilla chips

for chicken

2 chicken breasts, shredded (you can use rotisserie chicken, prepare in the crock pot, or poach them until cooked through, which is what I did here) Franks buffalo hot sauce, to taste (about 1 cup) 2 teaspoons powdered ranch seasoning

for ranch queso (or just use queso)

1 cup heavy cream 1 lb white american cheese, shredded 8 oz Monterrey or pepper jack cheese, shredded 1-2 tablespoons powdered ranch seasoning

additional toppings

10 slices pickled jalapenos, or to taste 2 green onions, sliced ¼ cup blue cheese crumbles Buffalo sauce, to taste

Directions

Preheat the oven to 400 degrees F. Toss together the shredded chicken, buffalo sauce, and powdered ranch seasoning in a medium-sized bowl. Make sure the chicken has a good coating of buffalo sauce, but you don't want it to swim in it. You will add a drizzle of buffalo sauce to your nachos in addition to the sauce on the chicken. Cover and set aside to keep warm. In a small saucepan, heat the heavy cream to a simmer. A handful at a time, stir in the cheeses, making sure they've completely melted before adding the next handful. Keep stirring and add in the ranch seasoning. Put a thick layer of nachos on the bottom of a cast iron skillet, and top with ½ of your buffalo chicken, making sure to get some in the nooks and crannies so all of the chips have a little chicken. Drizzle some of the queso on top. Add a second thick layer of tortilla chips, top with the remaining buffalo chicken, and drizzle again with queso. You will have queso leftover. Serve this on the side with additional nachos if you'd like, or save it in a refrigerated container. Add jalapenos, green onions, and blue cheese to taste, and drizzle with a tiny bit more buffalo sauce if you'd like. Remember, you don't want to overdo it and wind up with soggy nachos. Place the nachos in the oven for 2-3 minutes, or until the blue cheese crumbles JUST begin to melt and the chicken is heated up. Serve warm.