Latest Recipes
Moo Ping
Moo Ping – Thai Grilled Pork Skewers
Juicy, flavorful pork skewers marinated in rich Thai aromatics and grilled to perfection. A must-make Thai street food recipe for summer!
Ingredients (5 servings)
| Item | Amount |
|---|---|
| Boneless pork butt or shoulder | 2½ lb (1.1 kg) |
| Kosher salt | To taste |
| Neutral oil (canola, vegetable) | ¼ cup |
| Unsweetened coconut milk | ¼ cup |
| Fresh cilantro stems (chopped) | ¼ cup |
| Soy sauce | 2 tbsp |
| Dark soy sauce | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Dark brown sugar (or palm sugar) | 1 tbsp |
| Fish sauce | 2 tsp |
| Ground white pepper | ¼ tsp |
| Garlic cloves | 5 cloves |
| Water | 2 tbsp |
| Fresh cilantro | For garnish |
| Cooked white sushi rice | For serving |
Step-by-Step Instructions
- Slice pork into ¼-inch thick, 3-inch long strips (against the grain). Season with salt and set aside.
- Blend oil, coconut milk, cilantro stems, soy sauces, oyster sauce, sugar, fish sauce, pepper, garlic, and water until smooth.
- Pour marinade over pork, mix well. Cover and refrigerate for 3–12 hours.
- Soak wooden skewers in water (overnight if possible).
- Skewer 2–3 pieces of pork per stick, folding loosely.
- Preheat grill to 500°F (260°C). Grill skewers for 15 minutes, rotating every 5 minutes until internal temp reaches 145°F (63°C).
- Let rest 5 minutes. Serve hot with sushi rice and cilantro.
Estimated Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 32g
- Fat: 28g
- Carbohydrates: 12g
- Sugar: 5g
- Sodium: 850mg
Cooking Tips
- Don’t skip the marinating time—it helps tenderize and flavor the pork deeply.
- If you don’t have dark soy sauce, use regular soy sauce and a bit of molasses or brown sugar.
- Grill over high heat quickly to get caramelization without drying out the meat.
How To Make Classic French Toast
This iconic dish is all about the details. While French toast might seem simple, looks can be deceiving. For the perfect crispy outside and silky custard inside, follow this easy but indulgent recipe made with challah bread, eggs, cream, and warm spices.
Ingredients
| Item | Quantity |
|---|---|
| Large eggs | 6 |
| Whole milk | ¾ cup (180 mL) |
| Heavy cream | ¾ cup (180 mL) |
| Light brown sugar | 2 tablespoons |
| Kosher salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Vanilla bean paste or extract | 1 teaspoon |
| Challah bread | 1 loaf |
| Unsalted butter or ghee | For greasing |
For Serving
- Softened butter
- Pure maple syrup, warmed
- Flaky sea salt
- Fresh berries
Instructions
- Preheat a nonstick electric griddle to 300°F (150°C), or a nonstick skillet over medium-low heat.
- In a large bowl, whisk eggs. Add milk, heavy cream, brown sugar, salt, cinnamon, and vanilla. Mix until smooth.
- Slice challah and dip each slice into the custard for 20–60 seconds per side until saturated but not soggy.
- Grease the griddle with butter and cook soaked slices for 2 minutes on each side, or until golden brown and crispy.
- Wipe the pan between batches and add more butter as needed.
- Serve warm with butter, syrup, flaky salt, and berries. Enjoy!
Nutrition Facts (Estimated Per Serving)
| Calories | 380 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 40g |
| Sugar | 12g |
| Sodium | 320mg |
Cooking Tips
- Use day-old challah for better texture.
- Don’t overcrowd the pan; cook in batches if needed.
- Adjust soaking time based on bread thickness.
- Sprinkle powdered sugar for added sweetness.
- Pair with coffee or fresh juice for a full breakfast.
Bulgogi Mac And Cheese
Indulge in a rich and bold flavor experience with this Bulgogi Mac and Cheese. Tender marinated ribeye steak meets creamy, spicy mac & cheese for the ultimate comfort food fusion!
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Boneless ribeye steak | 1 lb (425 g) |
| Low-sodium soy sauce | ¼ cup (60 g) |
| Peeled and grated pear | ½ cup (75 g) |
| Brown sugar | 2 tablespoons |
| Toasted sesame oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Gochujang | 2 tablespoons, divided |
| Vegetable oil | 2 tablespoons |
| Kraft® Deluxe 4-Cheese Mac & Cheese | 14 oz (395 g) |
| Green onions, sliced | 2 |
| Toasted sesame seeds | 1 teaspoon |
Instructions
- Wrap the steak in plastic wrap and freeze for 2 hours to firm it up for slicing.
- In a bowl, whisk together soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tbsp gochujang.
- Slice the steak ¼ inch thick against the grain. Add to the marinade and refrigerate for at least 2 hours or overnight.
- Heat vegetable oil in a skillet over high heat. Sear the marinated meat in batches for 2–3 minutes per side.
- Prepare the Kraft® Mac & Cheese as per package instructions. Stir in the remaining 1 tbsp gochujang (or more for extra heat).
- Plate the mac & cheese, top with bulgogi, and garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Estimated Nutrition (per serving)
- Calories: 720
- Protein: 34g
- Fat: 41g
- Carbohydrates: 50g
- Sugar: 12g
- Fiber: 2g
Cooking Tips
- Use Asian pear for authentic bulgogi flavor, or substitute with apple.
- Don’t overcrowd the pan while searing meat – it helps with caramelization.
- Adjust gochujang to your spice preference.
- Add a splash of the mac & cheese pasta water to thin out if needed.
General Tso’s Chicken Roll
Experience a delightful twist on a classic favorite with this General Tso’s Chicken Roll. It’s a scrumptious fusion of crispy chicken, tangy sauce, and fresh veggies, all wrapped up in a cozy blanket of sushi rice and nori.
Ingredients (for 3 servings)
| Ingredient | Amount |
|---|---|
| Chicken breasts | 3 |
| Salt & pepper | To taste |
| Snap peas | 12 |
| Carrot, thinly sliced | 1 medium |
| Sesame oil | 1 tsp |
| Garlic, minced | 4 cloves |
| Fresh ginger, chopped | 1 tbsp |
| Chicken stock | 2 cups (480 mL) |
| Sugar | ¼ cup (50 g) |
| Chili flakes | 1 tsp |
| Rice vinegar | 1 tbsp |
| Dark soy sauce | 1 tbsp |
| Tomato paste | 1 tbsp |
| Cornstarch slurry | 2 tsp cornstarch + 2 tsp water |
| Canola oil, for frying | 5 cups (1.2 L) |
| Cornstarch, for coating | 1 cup (125 g) |
| Cooked white rice | As needed |
| Sesame seeds | 1 tbsp, for garnish |
| Scallions, sliced | ¼ cup (25 g), for garnish |
Step-by-Step Instructions
- Pound each chicken breast to about ¼-inch thick, season with salt and pepper.
- Place snap peas and carrots at the bottom of each chicken breast and roll tightly. Wrap in plastic wrap and chill for 30 minutes.
- In a saucepan, heat sesame oil and toast garlic and ginger. Add stock, sugar, chili flakes, vinegar, soy sauce, tomato paste, and slurry. Simmer until thick.
- Heat oil in a deep pot to 350°F (180°C). Unwrap rolls, coat in cornstarch, and fry for 5 minutes on each side until golden and cooked through.
- If needed, finish cooking in a 325°F (170°C) oven until internal temperature reaches 165°F (75°C).
- Slice rolls, serve over rice, and pour sauce on top. Garnish with sesame seeds and scallions.
Nutrition Facts (per serving)
- Calories: 1178
- Fat: 119.6 g
- Carbohydrates: 22.6 g
- Fiber: 1 g
- Sugar: 5.6 g
- Protein: 6.3 g
Cooking Tips
- Ensure the chicken is thin for even cooking and easier rolling.
- Refrigerating helps the rolls hold their shape before frying.
- Use a meat thermometer to check doneness inside.
- Pair with pickled ginger or a light cucumber salad for extra freshness.
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