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MINI PANCAKE WITH CARAMEL AND BLUEBERRY
https://pin.it/5vhAE8G2O
INGREDIENTS :
1 cup milk
1 egg
1 teaspoon vanilla
2 tablespoons melted butter or oil
1 cup flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
caramel sauce
blueberry
DIRECTION :
Turn stove to medium heat
Combine milk, butteroil), egg and vanilla, mix thoroughly using a mixer
Once combined, add flour, sugar, and baking powder, mix it again with a pinch of salt
Take a scoop of mix and cook on medium heat until bubbling and flip to cook until brown
put in a bowl and put the caramel sauce and blueberry
DIRECTION :
Mix the Teriyaki Sauce ingredients in a bowl and set aside. Dice chicken.
Heat wok, sauté chicken with garlic and seasonings.
Add Teriyaki Sauce mix and simmer until sauce thickens. Sauce will be thick and glistening, and chicken fully cooked.
Mix in broccoli. Either slightly steamed or cover with chicken for 1 minute for a steam bath.
INGREDIENTS :
vinegar wine
corn starch
1/2 tea spoon of sugar
ginger garlic
cooking oil
sesame oil
soy sauce chicken
TERIYAKI CHICKEN AND BROCCOLI
https://www.chefdehome.com/recipes/948/teriyaki-chicken
CRISPY HONEY GARLIC SALMON BITE
https://kitchensubstitute.com/honey-garlic-salmon-bites-recipe/
INGREDIENTS :
salmon
seasoning
olive oil
aromatics
soy sauce
rice vinegar
honey
sesame seeds
chives
white rice
garlic
DIRECTION :
cut the salmon into cube
season the cube salmon with seasoning
pour a tablespoon of oil on the salmon and stir it
heat the pan and add all the salmon cube
flipping it over after 5 minutes until it crispy and golden
transfer it on the plate
to make the honey garlic sauce, add remaining oil and garlic and ginger on the same skillet
stir fry it for a minute
after that, stir it with soy sauce, rice vinegar and honey for 5 minutes
pour it onto the salmon cube and serve it with white rice
DIRECTION :
preheat the oven and pan
combine the cream cheese, butter and heavy cream in a heatproof bowl
heat it while mix all the ingredients until it smooth
add the egg yolks on the mixture just now and then add the cake flour
stir it and add lemon zest and vanilla while mix it
to make the meringue, combine white egg and lemon juice and whip on medium high speed until frothy
after that, add the 1/3 sugar before the meringue reaches soft peak stage and continue whipping until meringue reaches medium-soft peak.
Add ⅓ of the meringue into the base batter and gently fold until evenly combined.
Repeat two more times to incorporate all of the meringue. Be gentle when folding to prevent deflating the meringue!
Pour the batter into the prepared cake pan and bake the cheesecake in a water bath for about 80 to 90 minutes or until the top is golden brown.
Dry the outside of the cake pan and place the cake pan onto its side, flip the cheesecake out onto a plate
Enjoy the Japanese while it's warm ! <3
INGREDIENTS :
lemon
cream cheese
butter
heavy cream
sugar
cake flour
vanilla extract
eggs
JAPANESE CHEESECAKE
https://twoplaidaprons.com/japanese-cotton-cheesecake/#recipe
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