Made my own unique onigiri and handroll with @cpfoodssg teriyaki and pepper kicks skinless chicken and popcorn chicken @senssingapore
they have discontinued the one with the skin but came back with a skinless one that’s lower in fats and healthier. now you can indulge in healthier chicken dishes that are ready within minutes. with the boilbag, it is now so convenient to cook it.
Keto mamon aka filipino spongecake (swipe for step-by-step vids)
this is my mom’s recipe. it was surprisingly tricky to keto-fy because the denser almond flour tends to deflate the sponge. do give attention to the following tips:
1. mom insists eggs must be small or else the mamon will not rise properly. her original recipe calls for 6 small eggs. i didn’t have any, so i used 5 large ones instead.
2. egg whites must be chilled before whipping. do not over-whip egg whites or it will dry out the batter.
3. cool melted butter before using.
4. work fast. the longer you take, the rise will be affected.
5. once done immediately flip over to cool upside down.
6. note: mamon cupcake moulds are lower & wider than normal cupcake size.
whisk egg whites:
egg whites use 6 small (or 5 large)
cream of tartar 1/4 tsp
erythritol 1/4 cup
whisk egg yolks:
egg yolks use 6 small (or 5 large)
erythritol 1/4 cup
water 1/4 cup
melted butter 65g / 4 + 1/2 tbsp
sifted almond flour 3/4 cup + 1 tbsp
baking powder 1.5 tsp
salt a pinch
lemon rind from 1/2 a lemon
🔥🔥🌮🌮will you be hosting a super bowl party this weekend? we couldn't think of a better way to please your guests other than with this easy taco bar. no more worrying about who will eat what, just set all the fillings out and let your guests build their own tacos! 🌮🌮👏🏻
to make the perfect taco bar, you will need high quality flavor-packed ingredients. thanks to . making a taco bar in under 30 minutes is effortless. ortega®s complete range of innovative shells and kits, seasonings, salsas, diced green chiles., and americas taco sauce enhance any mexican meal occasion and will make taco night 1000x better! 💥
for the filling:
1 pound ground beef or turkey
1 packet ortega® taco seasoning
¼ cup water
corn & tomato salsa 🍅🌽
1 cup cooked corn (i used roasted) 1 cup tomato, diced
½ cup onion, diced or sliced
2 tablespoons cilantro, minced or chopped
juice of ½ lime
salt & pepper to taste
for the guacamole 🥑🥑
2 ripe avocados, pitted and seeded
1 oz ortega® guacamole seasoning mix
ortega® taco sauces
ortega® good grains taco shells
shredded mexican cheese
cook the filling: in a large sauté pan over medium-high heat cook ground beef or turkey until browned (5 minutes). mix in taco seasoning and combine well until all the ground meat is covered. add water and mix again. bring to a simmer to thicken, cook 5-8 minutes or until mixture is thick and smooth.
It’s baaaaaacckkk! 💚 castelvetrano olive chimichurri is bringing life back to our bbq game. 🤤 i’ve posted this recipe a few times, but for those that are new to following my account, here’s one of my all time fav recipes. i like to think it’s my claim to fame...if i ever become famous for something. 😆 briny castelvetrano olives make a meaty and tangy chimichurri sauce like you’ve never had before. it’s tdf...and you’ll be spooning it on everything...i promise. 💚
makes 1 1/2 cups
1 cup packed italian parsley (tonight i used arugula)
1 cup packed cilantro
1/2 cup pitted castelvetrano olives
2 garlic cloves chopped
2 scallions chopped
juice of 1 lime
3 tbsp red wine vinegar
1/2 tsp salt & pepper
1 tsp crushed red peppers
1/4 cup olive oil
1. place parsley, cilantro, olives, garlic, scallions, lime juice, vinegar, salt and pepper in a food processor. process until finely chopped. pour into a serving dish and stir in olive oil and crushed red peppers.
👉 follow @hiimclara_us 👈
👉 repost from @craveworthybites 👈 thanks!!
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