In a pan place 3 tablespoons of water and 4 tablespoons of sugar and bring it to a boil. Then place the 1 cup of berries and cook for 5 minutes. Let it cool then blend it into a puree.
Prepare the cream by whipping chilled cream and powdered sugar. Then gradually add it to a bowl of yogurt.
Make the yogomisu in a jar by alternating layers of cream, ladyfingers dipped in puree, a layer of puree then a layer of cream until you get to the top of the jar. Finish with berries and mint leaves. Store in a refrigerator before serving.
This is an easy-to-make beef bone marrow sizzling platter dish. All it takes is a few ingredients and a few cooking techniques. This dish is very flavorful, it contains a high level of fats and calories but contains other vitamins and minerals to.that is good for you.
Ingredients:
Beef bone marrow
Beef broth cube or beef broth
Red Onions
Whole peppercorn
1/2 teaspoon sugar
Procedure:
Cook the bone marrow in beef broth with the onions and peppercorns and 1/2 teaspoon of sugar.
Fry the beef coated in your favorite ready-made batter mix. Turn your extra batter mix into gravy by melting butter and then mixing the dry batter mix and pouring in the beef broth.
Prepare your sizzling plate then put in the deep-fried beef, the bone marrow then the gravy and serve.
You can also preserve the bone after eating as it will be perfect for use in making Korean beef bone broth soup.
This is an easy-to-do recipe. The idea is to blanch the lettuce and have a sauce that would compliment the crispiness of the lettuce.
Ingredients:
lettuce
salt
water
minced ginger
minced garlic
1 tsp of oil
sesame seed oil
1 tbsp. of cornstarch
1 tsp. of pepper
1 tbsp. oyster sauce
1 tbsp. soy sauce
Wash the lettuce leaves thoroughly, Boil some water and add 1 tsp of salt and sesame seed oil. While waiting for the water to boil, mince your garlic and ginger, Prepare the sauce by adding 1 tbsp. of soy sauce, 1 tablespoon of oyster sauce, 1 tsp. of sugar, a dash of white pepper and a small bowl of water. Blanch your lettuce leaves making sure to not overcook them so it retains their crispiness. Place lettuce leaves on a serving plate one on top of another. On another pan heat cooking oil then place minced ginger and garlic until it becomes aromatic. Pour in the prepared sauce and stir consistently until the sauce thckens. Pour the sauce over the blanched lettuce and serve.
If you woke up late and need to have breakfast or lunch because you have a lot of things to accomplish during the day, here is a simple and easy Tuna melt sandwich recipe. Pack with all the proteins and flavors that you need for a fulfilling brunch.
Tuna Prep
• ¼ Cup Onion
• 1 Celery Branch
• 2 Cans Tuna
• 2 Tbsp Pickle
• 1 Tsp Capers
• 2 Tbsp Mayonnaise
• 1 Tbsp Mustard
• Salt and Pepper to taste
• Lemon
• Sourdough bread
• Cheddar & mozzarella cheese (shredded)
Sandwich Prep
• To a slice of sourdough bread, add cheddar cheese, then later tuna mix and mozzarella
• Close your sandwich and toast over medium heat over butter
2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces
1 cup Plain Whole Milk Yogurt
Juice of one Lemon
1 ½ teaspoon Turmeric
1 ½ teaspoon Garam Masala
For the Sauce:
2 ounces Butter
1 Large Onion diced
1 Small Jalapeno Pepper cut into small dice
1 tablespoon Garlic finely diced
1 teaspoon of Red Kashmiri Chili Powder
½ teaspoon Turmeric
1 Large Can Peeled and Seeded Tomatoes
¾ cup Chicken Stock
½ cup Heavy Whipping Cream
1 teaspoon Fresh Ginger grated
1 ½ teaspoon Garam Masala
1 ½ teaspoon Salt
Sauté the Chicken:
2 ounces Butter plus 2 ounces at the end
1 cup Cashews
1 tablespoon Dried Fenugreek Leaves
2 tablespoons Cilantro freshly chopped
INSTRUCTIONS
Garam Masala (make it or buy already ground):
Using a coffee grinder, process all ingredients until finely ground
Marinate the Chicken:
Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.
For the Sauce:
In a saucepan, heat the butter and sauté the onion until light golden brown. Add the Jalapeno, Chili powder, and garlic, and when fragrant add all remaining ingredients. Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered. Using an immersion blender or a regular blender, process until very smooth. Stain to a double mech strainer and adjust seasoning to your liking.
Sauté the Chicken:
In a large frying pan, heat a couple ounces of butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
Add the strained sauce on top and cook for another 10 minutes or until all the chicken is cooked.
At the end add the fenugreek, and cilantro and at the last minute add more butter.
Bring a pot of water to boil. Prepare carrots, peas and corn and place in pot when water is boiling. Add salt, chicken bouillon and white pepper to taste. Thicken the soup with corn starch slurry. Scramble 3 eggs with 1 tablespoon of water. Pour the scrambled egg slowly into the pot while stirring the contents of the pot. Turn the heat off then add sesame seed and top with green onion before serving.
If you have been watching the different husband and wife eating videos on Facebook, you might wonder what that green thing they are eating. Turns out it is Laba garlic or pickled garlic. Laba garlic is considered an appetizer. It also helps you digest food especially food high in fats.
Whether you’re planning on making laba garlic for the whole family or just yourself, it’s essential to have the perfect taste if you want to get your desired effect. To do that, you’ll need to make sure you do everything right and follow the proper procedure to successfully make laba garlic at home! Follow this step-by-step guide and learn how easy it really is!
Ingredients:
Garlic
Rice Vinegar
Rock Sugar
step 1. Prepare your garlic by skinning it, washing, and airdrying the garlic heads. Cut the bottom part of the garlic so your vinegar solution will be absorbed better by the garlic.
step 2. Boil vinegar then adds sugar.
step 3. Place the garlic in an airtight jar and pour the cooled vinegar sauce to submerge the garlic heads. step 4.Cover the jar and place it in the refrigerator and wait for the garlic to turn green before serving. (usually takes a week to turn green)
1 .35 oz package of roasted seaweed snacks, divided
•
¼ cup panko breadcrumbs
•
1 tsp Dijon mustard
•
Kosher salt and black pepper
•
Smoked paprika, for finishing
•
Flat-leaf parsley, chopped, for garnish
Add water to a saucepan and place it on the stove on high. When water is boiling, reduce to medium and gently add eggs. Cook for 12 minutes then transfer to a bowl of ice water. When cooled, peel eggs and slice in half lengthwise. Scoop out yolks into a medium bowl. Set egg whites aside.
Toast panko in a dry pan over medium heat until golden brown. Let cool.
Take 3/4 of the roasted seaweed snacks and chop very finely. Take the remaining seaweed snacks and use your hands to crush them into shards and set them aside. Add finely chopped seaweed into the bowl along with mayonnaise and Dijon. Stir to combine until very smooth. Season with salt and pepper. Spoon a portion of egg mixture into each egg white cavity, then top with crushed seaweed, panko, and parsley and finish with a dash of paprika and serve.
Potato lovers, rejoice! If you have ever found yourself staring into a fridge with just three humble potatoes and a couple of eggs, wondering if you can transform them into a show-stopping meal without turning on the oven, this recipe is your golden ticket. Crisp on the outside, silky and savory on the inside, and layered with gooey melted cheese, this stovetop potato pan-casserole is pure, unadulterated comfort food.
The concept of pan-frying grated potatoes dates back centuries across Alpine Europe, most famously popularized by the Swiss Rösti—traditionally a farmer’s breakfast in the canton of Bern designed to sustain a full day of heavy labor. While classical Swiss Rösti relies almost entirely on coarse grated potatoes cooked in clarified butter until a golden lattice forms, regional variants quickly evolved across Eastern and Central Europe. In Germany and Poland, egg-bound potato cakes (Kartoffelpuffer or Placki Ziemniaczane) embraced herbs like marjoram and parsley to cut through the starch. Modern interpretations across global kitchens now seamlessly combine these traditions: leveraging an egg-and-herb custard base to bind shredded potatoes into a pan-sized pie, then stuffing the middle with rich, melting cheese to turn a humble breakfast staple into a decadent, crowd-pleasing main dish.
The true secret to this dish’s success lies in the balance of simple ingredients. High-starch potatoes form the foundation, while a splash of cold water washes away surface starches to prevent soggy, gummy interiors. When coupled with fresh parsley and earthy marjoram, the egg mixture doesn't just bind—it creates a soufflé-like, fluffy interior structure framed by a rich, butter-crisped potato crust.
Ease of Preparation:Easy. Requiring minimal active prep work and standard skillet techniques, this recipe is accessible even to beginner cooks.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4 portions
Nutritional Facts (Estimated Per Serving - Based on 4 Servings)
Calories: 285 kcal
Protein: 12 g
Total Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 22 g
Sodium: 420 mg
Recipe Nest & Technique Breakdown
Ingredients List
3 medium potatoes (~400g / 14 oz), preferably Russet or Yukon Gold
3 large eggs
5 slices cheese (such as Gouda, Swiss, Mild Cheddar, or Havarti)
1 small bunch fresh parsley, finely chopped (approx. 2 tablespoons)
1/2 teaspoon dried marjoram
1/4 teaspoon freshly ground black pepper
1 teaspoon fine salt (divided)
1 tablespoon vegetable oil (for frying)
1.5 tablespoons unsalted butter (divided)
Special Ingredients
Dried Marjoram: The subtle, floral, pine-like herb traditional in German potato dishes. It adds a distinctly authentic Central European herbal depth that sets this dish apart from basic hash browns.
Gouda or Havarti Cheese Slices: Chosen for their superior meltability, providing a long, satisfying cheese pull upon slicing without leaking grease into the pan.
Key Culinary Techniques
Cold Water Starch Extraction: Soaking shredded potato strands in cold water rinses off loose exterior starch. Pressing out excess moisture guarantees that the strands crisp up in butter rather than steaming into a dense mash.
Layered Assembly Cooking: Cooking the bottom layer first with eggs creates a solid, set foundation capable of supporting the heavy cheese center before top-layer encapsulation.
Plate-Flip Technique: In order to crisp both sides without breaking the structure, invert the pan onto a large flat plate, then slide the un-cooked side back into the skillet with fresh butter.
Step-by-Step Instructions
Prep and Rinse the Potatoes: Peel the 3 medium potatoes. Using a coarse box grater, grate them into thin strands. Immediately submerge the grated potatoes in a bowl filled with cold water. Swirl gently, then pour into a fine-mesh strainer and press firmly with your hands or a clean dish towel to remove all excess liquid.
Whisk the Egg Mixture: In a medium bowl, crack the 3 eggs. Add the finely chopped fresh parsley, dried marjoram, freshly ground black pepper, and a pinch of salt. Whisk vigorously until the eggs are uniform and fluffy.
Build the First Layer: Place a non-stick skillet over medium-low heat. Add 1 tablespoon of vegetable oil and a knob (~1/2 tablespoon) of butter. Once melted, spread half of the drained shredded potatoes evenly across the skillet bottom, pressing lightly to form an even layer. Season with a light pinch of salt.
Bind with Egg: Evenly pour the whisked egg-herb mixture over the potato layer, making sure it permeates down into the cracks. Season again with a light pinch of salt. Cover the skillet with a tight-fitting lid and cook on low-medium heat for 7 minutes until the eggs set.
Stuff and Top: Remove the lid. Layer the 5 slices of cheese across the set potato surface. Spread the remaining half of the shredded potatoes over the top, gently smoothing it with a spatula to seal the cheese inside. Sprinkle with another pinch of salt, replace the lid, and cook for 5 minutes.
The Flip & Finish: Remove the lid and place a large plate or flat board over the skillet. Wearing oven mitts, invert the skillet to flip the potato cake onto the plate. Melt the remaining 1 tablespoon of butter in the skillet, then gently slide the casserole back into the pan, uncooked side down. Cook uncovered for another 5–7 minutes until golden brown and crispy on the outside. Slice like a pizza and serve hot!
Serving, Side Dishes & Beverage Pairings
Ideal Base Options
Sour Cream or Crème Fraîche: A cold dollop on top creates an irresistible temperature and richness contrast.
Artisan Crusty Sourdough: Serve alongside toasted sourdough to catch any molten cheese or egg flavor.
Arugula Base: Slice and plate directly over a bed of baby arugula tossed in lemon juice.
Complementary Side Dishes
Crisp Garden Cucumber Salad: Thinly sliced cucumbers dressed in red wine vinegar, dill, and sour cream cut cleanly through the rich potato and cheese profile.
Roasted Cherry Tomatoes: Blistered balsamic cherry tomatoes provide a sweet, acidic pop that balances every rich bite.
Drink Pairings
Wine/Beer: Pair with a cold, crisp German Pilsner or a bright, dry white wine such as Austrian Grüner Veltliner or Dry Riesling.
Non-Alcoholic: Sparkling mineral water with a squeeze of fresh lemon, or an iced unsweetened hibiscus tea.
Grocery Shopping Checklist
[ ] PRODUCE AISLE
- 3 Medium Potatoes (Russet or Yukon Gold)
- 1 Small Bunch Fresh Parsley
[ ] DAIRY & REFRIGERATED AISLE
- 1 Dozen Large Eggs
- 1 Package Sliced Cheese (Gouda, Havarti, or Swiss)
- 1 Block Unsalted Butter
[ ] PANTRY & SPICE AISLE
- Dried Marjoram
- Black Peppercorns / Ground Black Pepper
- Fine Sea Salt or Kosher Salt
- Vegetable Oil (Canola or Sunflower Oil)
What is your favorite cheese to melt inside fried potatoes? Do you prefer classic Gouda, extra-sharp Cheddar, or a spicy Pepper Jack? Let us know your custom twists in the comments below!
If you're looking for the ultimate crowd-pleasing appetizer or side dish, these crispy mashed potato balls fried in a rich butter onion soy sauce are an absolute game-changer. Made with tender boiled potatoes, cornstarch for the perfect golden crispness, and tossed in a savory garlic, onion, and soy sauce glaze with a splash of apple cider vinegar, this recipe delivers maximum flavor with simple ingredients. Whether you are repurposing leftover mashed potatoes or making them fresh from scratch, this step-by-step recipe is easy, delicious, and guaranteed to satisfy every comfort food craving!
Boil potatoes in water until fully cooked. I prefer skin on to preserve the sweetness of the potato. After the potato is cooked, remove the skin with a towel. Then mash the potato, mix with cornstarch and salt to taste, then form them into balls. Thinly slice the garlic head and the white onion. Heat your pan and poot sunflower oil and butter. Place 2 tbsp apple cider vinegar and soy sauce and bring to a boil. Place onion and garlic and cook till onions are transparent and aromatic. Place potato balls and fry them with sauce for 5 mins on each side. After frying garnish with parsley and serve.,
Recipe Enhancements & Improvements
Cold Mash Technique: Warm or freshly mashed potatoes can absorb too much cornstarch or break apart during frying. Chilling the potato mixture in the fridge for 15–20 minutes before shaping ensures the balls hold their structure perfectly.
Safer Oil & Butter Balance: Frying directly in soy sauce, vinegar, and butter from the start can cause the liquid to splatter and scorch the butter solids. Instead, pan-fry the potato balls first in oil and butter until golden and crisp, then remove them and reduce the soy sauce, vinegar, garlic, and onion in the same pan into a sticky glaze to toss the balls in right before serving.
Texture & Seasoning Boosts:
Add 1/4 cup of finely grated Parmesan or shredded mozzarella inside the potato mix for a richer taste and gooey center.
Add a pinch of garlic powder and black pepper directly into the mashed potato base so the interior is as flavorful as the outer glaze.
Roll the potato balls in a light coating of cornstarch or panko breadcrumbs right before frying for an extra-shatteringly crisp exterior.
Upgraded Step-by-Step Instructions
Boil & Mash: Boil 5 potatoes (skin-on) in salted water until tender. Peel while warm, then mash thoroughly until smooth.
Season & Shape: Mix in 4 tbsp cornstarch, 1 tsp salt, 1/2 tsp chili flakes, and optional garlic powder or grated cheese. Chill in the refrigerator for 15 minutes, then form into uniform 1-inch balls.
Sear the Potato Balls: Heat sunflower oil and 1 tbsp butter in a large skillet over medium-high heat. Fry the potato balls for 3–4 minutes per side until golden brown and crispy. Transfer them to a plate.
Make the Sauce: In the same skillet, reduce heat to medium. Add remaining butter, thinly sliced garlic, and white onion. Cook until fragrant and translucent. Pour in 100ml soy sauce and 2 tbsp apple cider vinegar, letting it simmer for 1–2 minutes until slightly thickened into a glossy glaze.
Garnish & Serve: Toss the crispy potato balls gently into the sauce to coat, or pour the glaze directly over them. Top with freshly chopped parsley and serve warm.
Recommended Pairings & Drinks
Main Course Pairings:
Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.
Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.
Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.
Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.
Drink Pairings:
Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.
Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.
Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.
Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.
Recommended Pairings & Drinks
Main Course Pairings:
Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.
Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.
Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.
Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.
Drink Pairings:
Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.
Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.
Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.
Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.
Looking for a quick, delicious meal? This easy authentic traditional Chinese tomato and egg soup is the ultimate Asian comfort food you can make at home in under 15 minutes. Made with fresh tomatoes, silky scrambled egg ribbons, and a savory broth, this simple soup recipe is a classic dish that is both nutritious and packed with rich flavor.
Featured Recipe: Traditional Chinese Tomato and Egg Soup
Nutritional Information (Estimated per Serving)
Calories: 140 kcal
Carbohydrates: 7g
Protein: 7g
Fat: 9g
Saturated Fat: 1.5g
Sodium: 420mg
Fiber: 1.5g
Sugar: 3.5g
Tomato and egg soup recipe.
Ingredients:
2 tomatoes
parsley
shallots
water plus 1 tsp of cornstarch
1 teaspoon tomato sauce
salt to taste
pepper to taste
a pinch of chicken essence
sesame seed oil
oil
Clean tomatoes using warm water. Do a superficial cut on the 2 tomatoes then blanch them with boiling water to facilitate easy peeling of the skin. Slice the tomatoes in half and remove the white part. After removing the white part diced the tomatoes. Slice the parsley and shallots and set them aside. Beat 2 eggs in a separate bowl. Prepare corn starch s Heat your wok then place a small amount of cooking oil. When the oil is hot start with the tomato sauce and then the diced tomatoes. When tomatoes have shrunk, add 1 cup of water and season with salt, pepper, and chicken essence. Bring to a boil then thicken the soup by adding the cornstarch slurry in 3 batches. Once the soup has thickened pour the scrambled egg into the soup slowly and in thin shreds. Turn off the heat then adds sesame seed oil. Garnish with shallots parsley.
Main Dish Pairings
Steamed Fish with Ginger & Scallions: A light, clean protein that complements the sweet and tangy broth of the tomato and egg soup without overpowering it.
Yangzhou Fried Rice: The savory, fragrant rice offers a nice textural contrast to the soft soup while making the meal filling.
Beef Stir-Fry with Broccoli or Green Peppers: The rich, savory umbrella of stir-fried beef balances the brightness of the tomatoes.
Pork Scallion Dumplings: A classic, comforting combination where the soup acts as a refreshing starter or sideshow to warm dumplings.
Drink Pairings
Jasmine Green Tea (Hot or Iced): Its aromatic floral notes cut through the richness of the egg ribbons and sesame oil, cleansing the palate.
Iced Lemon Tea: A popular Hong Kong café style pairing; the crisp acidity complements the tanginess of the cooked tomatoes.
Plum Juice (Suanmeitang): A traditional cold Chinese beverage whose sweet-and-sour profile mirrors and elevates tomato-based dishes.
Sparkling Water with a Lime Wedge: Provides light carbonation to refresh the palate between rich bites.
