I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

:)

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.
I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

Ingredients

• Chicken: Use boneless chicken thighs.
• Seasoning Blend: Rotisserie chicken seasoning, smoked paprika, black pepper, onion powder, and garlic powder.
• Sauce Base: Butter, soy sauce, brown sugar, and hoisin sauce.
• Aromatics: Fresh ginger and freshly minced garlic (optional).
• The Signature Element: Bourbon whiskey.

Instructions

1. Season the Chicken: Coat the raw chicken thighs with the seasoning blend.
2. Sear: Heat a cast-iron skillet and sear the chicken until about 90% cooked. Remove the chicken from the pan and chop it into smaller pieces.
3. Create the Sauce: In the same skillet, add butter, soy sauce, brown sugar, and hoisin sauce. If using, add the fresh ginger and minced garlic.
4. Combine & Glaze: Add the chopped chicken back into the skillet with the sauce.
5. Finish: Add a few splashes of bourbon to the pan. Let everything cook together for about 20 minutes, allowing the sauce to thicken and coat the chicken thoroughly.
6. Serve: Enjoy your bourbon chicken over a bed of white rice.

RECIPE:
6 sheets of pasta
chicken 400 grams
1 small onion
1 tbsp garlic paste
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp tikka masala
1 tsp onion powder
2 tsp sugar
Oregano
2-3 tomatoes (puree)
1 tbsp tomato paste
WHITE SAUCE:
2 tbsp all purpose flour
2 tbsp ghee/butter
1 cup milk
1/2 tsp salt
1/2 tsp black pepper

Hey everyone! Just wanted to share this incredibly creamy drink I've been making. It uses both the coconut water and the soft coconut flesh, giving it a texture that’s way better than standard coconut water

The Ingredients

• 1 Tender Coconut (Keep the water and scoop out the soft flesh)
• Powdered milk & Sugar (to taste)
• Whipping cream (Just 2 tbsp)
• Sliced almonds & pistachios for that perfect crunch on top

Quick Steps

1. Blend the coconut flesh, powdered milk, sugar, and a splash of the coconut water until it's completely smooth.
2. Lightly whip 2 tablespoons of cream just enough to loosen it up, don't let it form peaks!
3. Mix the smooth blend, the loosened cream, and the rest of your coconut water together in a glass. Garnish with the nuts.

The trick to this drink is getting the cream texture exactly right so it integrates perfectly without separating. If you want to see the step-by-step visual process, texture checks, and exact ratios

full recipe : https://youtube.com/shorts/xKjPLEPURuI?si=CKqE9k2YHV9S8-BH

I made these crispy potato nests filled with spicy fried chicken and a fresh, zesty salad, and honestly, they turned out so much better than I expected. If you want a fun cooking project that looks like it came from a restaurant but is actually super doable at home, you have to try this

Here is exactly how to make them:

Ingredients

For the Potato Nests:

• 5 medium potatoes, peeled
• 4 tbsp cornflour
• 1 tsp salt

For the Chicken Marinade:

• 10 5/8 oz boneless chicken breast, cut into cubes
• 2 tbsp cornflour
• 1 tbsp soy sauce
• 1 tsp crushed dried red chilli
• 1/2 tsp black pepper powder
• 1/2 tsp salt

The Salad & Toppings:

• 1 cucumber, finely sliced
• 2 green chillies, finely sliced
• 1 medium onion, thinly sliced
• 3 tbsp fresh coriander (dhonepata), chopped
• 1 lemon, juiced
• 2 tbsp of whatever sauce you like (mayo, chilli sauce, or ketchup)

For Frying:

• 2 1/8 cups oil

The Instructions

1. Prep the spuds: Grate your peeled potatoes into thin shreds using a box grater. Wash them really well under cold water to get rid of the extra starch, then drain them and pat them completely dry with a clean kitchen towel.
2. Marinate the chicken: Toss your chicken cubes into a bowl with 2 tbsp cornflour, 1 tbsp soy sauce, 1 tsp crushed red chilli, 1/2 tsp black pepper, and 1/2 tsp salt. Mix it up well and let it sit for about 10 minutes.
3. Chop the greens: While the chicken is hanging out, prep your salad veggies slice up the cucumber, green chilies, and onion and chop up the coriander. Throw them together in a bowl and set aside.
4. Par-cook the potato shreds: Take your dried potato shreds and toss them with 4 tbsp cornflour and 1 tsp salt. Give them a quick stir-fry in a pan with just a tiny bit of oil for a few minutes until they start to firm up, then let them cool.
5. Shape the baskets: Grab some small steel bowls and line the insides with an even layer of the par cooked potato shreds. Press them gently into the sides and bottom to build your nest shape.
6. Fry the nests: Heat up your frying oil in a deep pot or wok. Carefully lower the potato-lined steel bowls straight into the hot oil. Fry until they are golden and crispy, then use a spatula to gently pop the nest out of the bowl. Drain them on paper towels.
7. Fry the chicken: Toss your marinated chicken cubes into that same hot oil and deep-fry for about 5 minutes until golden and cooked through, then drain.
8. Assemble: Toss your fresh salad veggies and hot fried chicken together, squeeze the lemon juice over it, and mix well. Stuff the mixture generously into your crispy potato nests, drizzle your favorite sauce on top, and eat them immediately while they're fresh and crunchy!

Full Recipe : https://youtu.be/SJTXDc9Mu_Q?si=IsK3IAV5rBsLUpXM

Steamed Tofu with Eggs, Broccoli, and Shrimp

This dish is a simple, healthy, and high-protein option that comes together quickly.

Ingredients

• Soft Tofu: 350g
• Eggs: 2
• Water: 60ml
• Broccoli florets
• Shrimp (marinated with salt, black pepper, and ginger slices)
• Light soy sauce
• Sesame oil

Instructions

1. Prepare the Base: Place the 350g of soft tofu onto a plate.
2. Make the Egg Mixture: Whisk the 2 eggs with 60ml of water, then pour the mixture over the tofu.
3. Assemble: Top the dish with broccoli and the pre-marinated shrimp.
4. Steam: Cover and steam over medium heat for 8 minutes after the water has reached a boil.
5. Rest: Allow the dish to rest for 2 minutes.
6. Finish: Drizzle with light soy sauce and sesame oil before serving.

🔥cooking for 25 yrs