Eggplant Parmessan casserole is a favorite cold weather dish I think. Layers of homemade tomato sauce, eggplant, and melty cheese always hit the spot when I’m craving vegetarian comfort food. This recipe uses fresh mozzarella cheese for extra creaminess along with scattering bread crumbs on top right before baking to get a crispy topping.
I started out by preparing my ingredients. Drain your whole peeled tomatoes from two 28-ounce cans and set them aside. Finely chop your onions. I like to cut them in half vertically and remove the peels. Place the onion cut side down, holding down on one end, cut 1/4-inch slits horizontally down the onion while leaving the side you’re holding intact. Then cut the onion vertically, it should fall apart in even cubes. It’s by far my favorite easy way to cut onions.

Another simple trick for mincing garlic is to use a Microplane grater if you have one. I like to grate the garlic directly into the bowl or even straight into a hot oiled pan when I’m cooking. This is fast and requires fewer dishes to wash.
I didn’t come across small eggplants at the market so I used larger ones instead. If you’re using large eggplant, slice them horizontally into 1/2-inch thick medallions. I like to save the larger slices for the bottom layers and use the smaller, prettier ones to layer on top.

Let the tomato sauce simmer and cook your eggplant in batches until golden.
Once your sauce and eggplant is prepared, you can go ahead to the fun step, which is layering. I spread a layer of tomato sauce on the bottom, followed by the eggplant and thyme (instead of basil). Then top with torn, fresh mozzarella and Parmigiano-Reggiano. After repeating this layering twice, finish the top with panko crumbs. Over the years, I’ve started using panko crumbs over regular bread crumbs since I find that the texture is lighter and crunchier and perfect for dishes like this.

Place into the oven and let it bake through for 45 minutes until the top is golden and brown. This casserole is sure to please all picky eaters. If you have leftovers, try spooning them over a crisp piece of toast for lunch the next day.

Eggplant Parmesan

Serves: 8
Prep Time: 1 hour 30 mins
Total Time: 3 hours
3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
2 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants (or 2-3 large), cut lengthwise 1/2-inch thick ( 4 pounds total)
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs or panko

HOW TO MAKE:

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over medium heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over medium-low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over medium-high heat, turning once, until golden on both sides, about 8 minutes per batch. Add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400 degrees F. Spread 1 cup of the tomato sauce in a 9-x-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the panko crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

 voila.. you have your own eggplant parmessan, habe fun cooking folks..

Bizarre Food Scams That Could Only Happen In China

 

PLASTIC RICE.

If there’s one food that should be impossible to counterfeit, it would be rice. But the Chinese did it anyway. China’s fake rice is also called plastic rice. It’s made from potatoes, sweet potatoes, and synthetic resin molded into the shape of real rice. The faux rice was commonly sold in Chinese markets, especially in Taiyuan in Shaanxi Province. The rice remained as hard as stone even after it was cooked and did not digest easily. It’s also pretty dangerous, since consuming three bowls of it is equal to consuming one bag of vinyl, or one plastic bag.

Aside from producing artificial rice, dishonest Chinese rice sellers also add flavors to ordinary rice and sell them to the unsuspecting public as “Wuchang rice,” which is more costly and generally considered one of the better brands of rice sold in Chinese markets. Only 800,000 tons of this Wuchang rice are produced annually, while about 10 million tons are sold. In other words, more than 9 million tons are fake.

CHEMICAL TOFU.

Tofu, also called soya curd, is a cheese-like food made from a mixture of soy milk and a coagulant. Chinese authorities recently closed down two factories in Wuhan, Hubei Province for selling fake tofu, which was made by mixing various chemicals together. One worker confessed that they combined soy protein with flour, monosodium glutamate, pigment, and ice to make the fake tofu before packaging it and selling it under the name of another company that was producing real tofu.
Using soy protein to make tofu isn’t the most dastardly of deeds, but not all the schemes were so innocent. Another criminal gang made counterfeit tofu by adding rongalite, an industrial bleaching agent that’s been linked to cancer. Supposedly, the chemical made their tofu chewier and brighter. The syndicate was headed by three cousins who sold about 100 tons of the tainted product to the unsuspecting public. When police raided their factory, they found employees making the counterfeit food with grimy, unwashed equipment.

 ROTTEN RICE NOODLES

China’s counterfeit rice noodles are made from rotten, stale, and moldy grains which are usually used as animal feed. These are then mixed with cancer-causing additives such as sulfur dioxide to get the final product. And this isn’t a one-man show—almost 50 factories in Dongguan city were found to be in on the scheme, churning out 500,000 kilograms (1.1 million lb) of counterfeited rice noodles per day. Another inspection of 35 other factories showed that 30 of them were producing substandard rice noodles. Producers bleached spoiled rice and mixed it with additives to get triple the amount of rice noodles.

Aside from using stale rice, some producers use flour, starch, and corn powders instead. These noodles usually have a very low protein content—as low as 1 percent compared to 7 percent for pure rice noodles and 4.5 percent for mixed rice noodles. Some pigs that were fed these fake rice noodles ended up with weak limbs and several other problems.


I think thats it for now. what do you think guys ? let me know in the comment bellow.
I'm gonna share more about fact food and recipe. till then, bye.

ps: share it if you want :)

 

 

 

10 Weird And Untold Facts About Milk

Milk is one of the most popular and important beverages on the planet. We drink it when we’re babies, and when we get older, we use it in everything from ice cream to coffee. In fact, we drink it so often that most people probably take it for granted. So let’s take a step back and give milk a fresh, new look because this white liquid is really, really weird.

10Cownnibalism

Here’s an icky question. If you saw a cow eating another cow, would you drink its milk? The next time you go to the grocery store, you might want to mull that over for a bit because that milk you’re about to buy probably came from a cannibal.
Dairy farmers need cheap ways to keep cows healthy, happy, and squirting out milk. To fill up those jugs, bovines need a lot of energy. That’s where rendered fat enters the equation. Rendering plants take dead animals and turn those corpses into tallow. Around half of that fat is added into animal feed. So when Bessie starts chowing on her daily dose of grain, she’s probably eating her cousin.
This sounds like something out of a futuristic horror movie, but cow cannibalism isn’t really that big a deal. It is if you’re feeding them ground-up protein, which can cause mad cow disease, but rendered fat is totally fine. In fact, it’s a lot better than most vegetarian options. Tallow is easier on a cow’s digestive tract than foods like sunflower seeds, increases fertility, and helps cows take milk production up a notch. And if you were to replace animal fat with grain, you’d need three million acres of corn to make up the difference. That would surely affect grocery bills.
So while cows eating cows is a pretty odd thought, perhaps we should just relax and enjoy a nice glass of cannibal milk.

9Cows Enjoy Listening To Slow Jams (Maybe)

The next time you buy a jug of milk, you might want to thank Lou Reed. According to a 2001 study by researchers at the University of Leicester, the Lou Reed song “Perfect Day” puts cows in the mood to make milk.
Songs with less than 100 beats per minute can increase milk production by 3 percent. Scientists think these magic melodies relax the animals, letting them produce milk in higher quantities.
Other slow tunes that seem to work are “Bridge over Troubled Water” by Simon and Garfunkel, “What a Difference a Day Makes” by Aretha Franklin, and “Everybody Hurts” by R.E.M. However, this all depends on whom you ask. While the people at Leicester stand by their study, the folks at Canada’s Department of Agriculture and Agri-Food are skeptical.
According to the Canadians, no one has repeated these experiments since 2001, which is a bit troubling. Also, if the music actually has an effect, it probably has nothing to do with the songs themselves. Instead, the music likely drowns out all the disconcerting sounds coming from those milking machines.
But hey, if you’ve got a couple of cows, it probably wouldn’t hurt to play “Moon River” by Danny Williams, just in case.

8Skim Milk And Creamy Fabric

Once upon a time, nobody drank skim milk. A byproduct of the butter-making process, skim milk was treated like garbage and dumped into rivers along with buttermilk and whey. In the 1920s, Wisconsin dairy plants were pouring over 18,000 kilograms (40,000 lb) of these untreated milk products into the state’s waterways annually, and things were getting smelly.
Facing pressure to stop stinking up the countryside (and stop being wasteful to boot), dairy companies started coming up with new uses for skim milk. In the 1940s, they sold it dried to the Allies, and in the 1950s, companies claimed skim milk could help you lose weight. Suddenly, it was a supermarket staple. But perhaps the most interesting use for skim milk had to do with the protein casein.
In the 1930s, scientists in Italy and America extracted casein from skim milk, turned it into fiber, and used it in all sorts of projects. Need to upholster car seats? Casein can do that. Want to make a fake fur hat? Casein to the rescue! In fact, people thought casein was going to be the next big thing in fashion, but interest in creamy clothing began to wane in the late 1940s.
However, in the last few years, casein has become fashionable again thanks to German designer Anke Domaske. Founder of fashion label Mademoiselle Chi Chi, Domaske has taken skim milk clothing to the next level. In 2011, she invented a new fiber called QMilch, or QMilk. QMilch is far more eco-friendly than the casein products of the 1930s and ‘40s. It’s made of milk unfit for human consumption, and Domaske’s process excludes the dangerous chemicals normally associated with textile production.
The casein is taken from dried milk, and then it’s set inside a machine that chops it. Next, it’s heated and then spun into thin yarn. Once the fiber is finished, it’s ready for Domaske to use in her new designs. And don’t worry. You can totally wash it, and it won’t go sour. It’s also easy on the skin, which is good news for people who are allergic to cotton.

7Boys And Girls Get Different Milk

You’ve probably noticed by now, but men and women are different, biologically. Our bone structure is pretty distinct, the plumbing is all different, and unless gynecologists get their hands on some Arnold Schwarzenegger science, men won’t be giving birth anytime soon. And that’s not all. Women live longer than men, guys are better at handling sleep deprivation, and ladies are pretty amazing when it comes to spotting colors.
We also get different milk as babies.
In a study done on rhesus macaques, a mother’s milk changed depending on whether she gave birth to a male or female. If Momma Macaque had a boy, her milk would contain 35 percent more fat than if she’d had a girl, and it would be loaded down with proteins. That’s probably because young male monkeys are more active and need that extra energy. But if Momma Macaque had a daughter, her milk would be high in calcium to give that girl strong bones. In addition to the extra minerals, female monkeys drink higher quantities of milk than males, and over time, their fat intake eventually equals their brothers’.
Animals besides macaques make different milk. Cows, gray seals, and red deer do it, too—and so do humans. Scientists from Michigan State University ran tests on 72 Kenyan women and found that they produce fattier milk for boys than for girls. Other differences are even weirder. For example, they found that poor mothers produce creamy milk for their girls, but well-to-do mothers from Massachusetts produce milk with more energy for boys. So not only is human milk different for boys and girls, it also seems to change based on social circumstances.
While multiple theories explain why mothers produce different kinds of milk, scientists have yet to figure it all out. Many researchers think this discovery should influence the way companies produce milk formula for infants. Those early days of milk-drinking have a lasting effect on the way kids develop, and scientists suggest that businesses should adapt their products to suit different sexes.

6Most People Can’t Digest Milk

Pour yourself a bowl of cereal, and take a couple of bites. If you can eat the whole thing without coming down with diarrhea, congratulations! You’re a mutant.
While many of us take milk-drinking for granted, 60 percent of adults on Earth just can’t handle the white stuff. When most humans stop drinking their mother’s milk, they stop producing lactase, the enzyme that digests the key sugar in milk. Without a steady supply of lactase, you become lactose intolerant, and if you take a gulp of milk, you’ll end up with cramps, bloating, or nausea.
The other 40 percent, many of whom come from Europe, Africa, and India, are genetic anomalies. Thanks to an ancient mutation, their bodies still produce lactase, and that’s why they can drink milk after babyhood. Scientists believe this milk mutation popped up around 10,000 B.C., near present-day Turkey.
No one is sure why this milk-friendly gene showed up or how it spread so quickly through Europe. For a while, researchers thought ancient Europeans lacked sunlight and adapted new ways of processing vitamin D. Others think the gene showed up as a way of supplementing European diets, so people could drink milk when crops died. Others suggest it was a way of making women fatter and thus more fertile.
Scientists have a better idea of how Africans developed their milk-drinking mutant powers. While only about 25 percent of people of African descent can digest lactose, scientists think this ability has to do with the problem of drinking water. Originally, African farmers had to drink out of ponds or rivers, and that was incredibly risky thanks to germs. So Africans eventually developed the ability to process milk and thus avoid horrible diseases.

5The Weird World Of Online Breast Milk

Photo credit: OnlyTheBreast.com

While the US government has strict policies on fluids like blood and semen, breast milk is treated as a food. That means you can sell it to whomever you want, however you want. A lot of mothers donate their extra milk to nonprofit banks that pasteurize it and sell it to hospitals for $130 per liter ($4 an ounce). However, more and more mothers are turning their back on FDA-approved facilities. Instead, they’re going online and selling their milk on sites like Only the Breast.
Founded by California couple Glenn and Chelly Snow, Only the Breast lets mothers sell their surplus milk to women who can’t make enough of their own . . . and to the occasional man who wants a few ounces for one reason or another. Sellers hawk their wares with catchy titles like “Fresh and Fatty!” and sales pitches like “mostly organic-raised breast milk.” There are sections on the site for specialized milk, so if you need a few bags specifically for two-month-olds or only want milk that’s bafflingly labeled “gluten-free” or “dairy-free,” Only the Breast has you covered.
The popular site has branched out across Europe. Women sell their milk from anywhere from $1 to $2.50 per ounce, so if a mother sells about 1 liter (30 oz) a day (the standard amount needed by a six-month-old infant) for $2 an ounce, she could easily clear $20,000 in a year. However, some women aren’t interested in the money. Mothers who want to help other women for free can join online groups like Eats on Feets, an organization that provides free milk for needy mothers.
The government isn’t exactly crazy about this new online movement. Unlike professional milk banks, Only the Breast and Eat on Feets aren’t required to screen donors or pasteurize milk. The FDA issued a warning in 2010, stating that it’s dangerous to let your baby drink someone else’s milk. A study from Stanford University found that 3.3 percent of 1,091 potential milk donors were suffering from sicknesses like syphilis, hepatitis B, and HIV.

4The Wonders Of Bird Milk

Photo credit: Robin Muller

Mammals aren’t the only ones who make milk. A few birds can, too.
Take pigeons. These city-dwelling “rats of the sky” produce a thick, milk-like substance for their babies, and it’s a crucial part of a young squab’s diet. Pigeon milk is generated inside the crop, a storage area in the esophagus. The crop works like an internal pantry, and lactating cells in the crop walls release a thick fluid that baby birds find delicious.
Both mothers and fathers produce this milk a few days before the chicks hatch. When the chicks are hungry, the parents open their beaks and upchuck all that creamy goodness. If young wild pigeons don’t get their crop milk, they die. Scientists have also found that chickens grow 38 percent faster when they’re fed a diet of pigeon vomit. That’s probably because the fluid is rich in antioxidants, protein, and fat. In fact, crop milk has more protein than human milk (or cow milk, for that matter).
Pigeons aren’t the only birds that have mastered milk-making. Flamingoes keep their babies happy with a special substance produced in their digestive tracts. And if Mom doesn’t make it back in time from her fishing trip, Daddy Emperor Penguin can cough up some crop milk for his newly hatched chick as well.

3Why Is Milk In The Back Of The Store?

You wake up one morning, and you’re getting ready to eat some cereal when you realize you’re out of milk. You angrily slip on a pair of shoes, drive to the local grocery store, and trudge toward the dairy section. But it’s all the way behind the chips and the soda and the items we can safely call “non-essential.” In many countries, milk is a huge part of the daily diet, so what’s it doing in the back?
There are two reasons. The first has to do with a little trick called “building the basket.” If you walk to the back of the store, you’ll pass frozen dinners, mountains of junk food, and all sorts of products just begging to be bought. Store owners hope you’ll notice all these goodies on your long march to the milk, and if their subliminal scheme works, you’ll go home with a basket full of food.
The second reason is far less nefarious and has to do with another supermarket expression: the cold chain. Once a cow is milked, the liquid has to stay nice and frosty. Otherwise, it quickly spoils. So the milk is loaded in a temperature-controlled truck, driven down the highway, and dropped off at the back of the store, where it’s quickly off-loaded into a cold room. The dairy section is close to this cold room. This makes the process easy, fast, and keeps the milk tasting great.
So milk’s location is one part convenience and one part conspiracy. Plus, it helps burn of all that fat you get from drinking whole milk.

2The Mystery Of Witch’s Milk

Most people assume that only females can breastfeed, but men are perfectly capable of producing milk. All they need is a lot of prolactin. That’s the hormone in charge of making milk, and it’s already in the body. Men just need to boost it up a bit.
There are a couple of ways men can increase their prolactin levels, but most aren’t very pleasant. They can suffer from a pituitary gland tumor, screw up their liver by starvation, or take drugs to alter the body chemistry. Or they could start massaging their nipples. Seriously—by stimulating the nipples, guys can get a spike of prolactin that causes the alveoli in their breasts to start making milk.
This peculiar phenomenon isn’t exclusive to humans. Scientists have observed male lactation in dayak fruit bats, goats, and guinea pigs.
Human babies can also make milk on occasion. It’s called “Witch’s Milk,” and it generally occurs three days after the infant is born. The baby’s breasts swell up, and the newborn nipples leak milky white fluid.
While the fetus develops, the mother’s body produces a lot of estrogen, which enlarges her breasts. That estrogen also courses through the baby’s bloodstream, and on occasion, these hormones enlarge the newborn’s breasts and cause infants to make milk. It’s nothing to worry about. The swelling usually goes away after two weeks—but people didn’t always know that.
Back in the Middle Ages, people feared witchcraft. They thought witches used babies to provide milk for familiars, spirits who took the shape of animals like toads. So if your baby started lactating, look out. There were demons about. In fact, some parents were so afraid of familiars creeping into their newborn’s crib that they made baby-sized rag dolls to trick the spirits into suckling a puppet.

1The Man Who Wants To Milk A Pig

Photo via Insider Louisville

When it comes to milk, most Americans rely on the good old cud-chewing cow. On occasion, they’ll pick up a carton of goat’s milk or buy a block of cheese courtesy of Mary’s little lamb. But that’s as far as it goes for dairy diversity in the US.
But the rest of the planet is far more willing to experiment. Camel milkshakes are all the rage in Abu Dhabi, and in Campania, Italy, cheese-makers use water buffaloes to make mozzarella di bufala. Folks in central Asia enjoy a beverage called kumis, which is fermented horse milk, and in various countries across the globe, people drink the milk of yaks, reindeer, and elk.
But there’s one mammal nobody seems all that interested in milking. We’re talking about Sus scrofa domesticus, more commonly known as the domestic pig. We aren’t spreading pig butter on our biscuits or drinking chocolate pig’s milk because swine aren’t the most touchy-feely creatures in the world. Grab one of these animals, and you’ll have a fight on your hands.
Assuming you can hold one down, you’re going to have a tough time with those teats. Pigs have 14 tiny nipples that are incredibly difficult to squeeze. Making things worse, pig milk doesn’t coagulate easily, so it’s difficult to turn into cheese. But that doesn’t stop Chef Edward Lee from trying.
Owner of the 610 Magnolia in Louisville, Lee has appeared on shows like Top Chef and Iron Chef America, and he’s kind of obsessed with pigs. Describing pig milk as “viscous” and “tart,” Lee has been trying to make pig cheese for quite some time. It’s been difficult. While he did whip up a batch of pig ricotta, that required sneaking up on pigs while they were sleeping, quickly pulling their teats, and taking off when the sows woke up.
Figuring there was a better way, Lee came up with a new game plan earlier in 2014. In March, Lee announced that he was going to spend weeks living in barns with momma pigs, gaining their trust. He was going to smear his clothes in pig feces, hang out with the hogs, and become their best bud. Lee figures that if he can win their friendship, they might let him have a go at their teats.
If Lee’s plan goes well, his restaurant might become one of the first places to serve pig cheese. Want to give it a shot yourself, and beat him to it?

Fish, perfect for lunch or dinner, easy to make and easy to cook.. I'm gonna share you guys this simple recipe to make.. so lets get started..

INGREDIENT:

• John dorry fish (cut itu hafl or quarter half)
• Beer
• Soft flour
• Salt & pepper
• Chopped garlic
• Lime juice
• Egg
• Oil to fry

HOW TO MAKE:

In a blowl crack egg, add flour salt pepper and whisk, add beer and whisk agaij until smooth.
Marinate fish with salt pepper, chopped garlic and lime juice.
Put fish into battered and deep fry until its cook and has a golden brown color..

 ps: you can used your battered to make another dish

Easy right guys ??  so have fun in the kitchen guys.

Fried rice.

Asian cuisine for me is one of the best in the world. Now I'm gonna shared recipe that I taste back in jakarta. So lets get cooking guys..

INGREDIENT: 

• Rice
• Unsalted butter
• 1 egg
• Salt & pepper
• Oyster sauce (you can buy this in supermarket)
• 1 table spoon of sweet soy sauce
• 1 tea spoon of fish gravy
• Chopped onion
• And mix veggie (you can also buy this in supermarket)

HOW TO MAKE: 

Firsh heat the pan, add butter next add egg and onion scramble it, Add mix vegie about 30 second cook it add rice and mix it together. When it gets a yellow bright color add all remains ingedients and cook it until all mix together.

Tips : you can use chicken or beef for the protein

Have fun cooking folks...

Lately I always posting food recipe and nothing more. So this time I'm gonna share beverage recipe.. Really simple but still amazing. So lets do this..



So, I'm gonna share MIX JUICE recipe that I used to drink in my home.. its refreshing time..
 
This recipe is for 1 pitcher so you can keep it in refrigerator for your family or friends..

All you need is :

1. Guava juice : 500ml
2. Orange juice : 500ml
3. Pineapple juice: 250ml

 Method : Stir

Tips: just buy all that juice in supermarket and mix it together..

Salad, easy to make and fresh. This time I wanna share tuna salad with clasic vinaigrete dressing.
 Follow the step under :

INGEDIENT:

• Tuna fish
• Iceburge letuce
• Lime juice
• Tomato (slice half round)
• Cucumber (slice half round)
• Salt & pepper
• Olive oil
• garlic
• fetta cheese

HOW TO MAKE:
 
In a bowl add lettuce, tomato and cucumber together, dress with salt & pepper olive oil and lime juice, mix it up.
Next panfried the tuna fish season with salt & pepper,lime juice and chopped garlic. When its cooked slice and put on top of the salad.
And thats it, easy right ? You can use different dressing like thousand islang or mayonaise. But i prefer clasic dressing coz it easy to make but still taste delicious.

Have fun cooking folks..

Yeess... omelette... haha... one of my favorit, its a very very easy dish to cook, sometimes it just need 2 minute.. well lets started guys.

All you need is :

• 2 egg
• Chicken sausage (slice small dice)
• Chopped leek
• Chopped onion
• Salt and pepper

HOW TO MAKE:

First, crack egg in the smal bowl and wisk.
Sautee remain ingredient then add your egg and mix it up.
ps: you can add ham or bacon, for more taste

Cook it half done or well done is up to you guys. 

I can't believe I write it. lol.. but hey, why so serious.. have fun cooking folks..

Scallops, easy to cook and taste amazing, in this recipe I combine scallops with apple salad so lets get started.

INGREDIENT:

• Scallops
• Green apple
• Baby jam lettuce
• Lemon zest and juice
• Salt and pepper
• Olive oil

HOW TO MAKE:

First season scallops with salt and pepper. Heat the pan add olive oil and put scallops, cook both side with golden brown color, finish it with lemon juice.

Salad: slice apple juliene, slice baby jam lettuce and season with sakt and pepper and then dress with olive oil, lemon zest and lemon juice

And then you have, a simple but taste amazing scallops with green apple salad..
Enjoy cooking guys...

S’up guys, this time I wanna read about "CHEESE". 

Yeah as you know cheese is one of perfect combination for salad, sandwich or pasta. But how many type of cheese that you knew ?? well I share you 4 type of cheese that we usually use.

First Parmesan Cheese : this is a hard cheese, got a tight aroma slightly dry and little bit salty cheese. When you see a block or grate cheese with dark yellow color that’s the parmesan cheese.
 

Second Ricotta cheese. It’s a fresh cheese actually, it has white cream color. It has soft texture and taste. It usually used for making sauce or for salad.

Next my favorite Mozzarella cheese :D . yeah these maybe the most popular cheese on earth. Lol. Mozzarella is a “young cheese” and the texture is flexible almost like rubber , and of course if you wanna make a pizza you have to use mozzarella cheese.. :D

and last but not least the cheddar cheese , yes this cheese originally from england. It also has bright yellow color and creamy soft flavor.

Well that’s a little about cheese that I usually use in my kitchen..

maybe next I'm gonna write more bout cheese, till then, see ya.

Lets grill some food today.. shall we ? here we go..

Today recipe call "HONEY CHICKEN KABOBS" ..mmm sound delicious, so lets started..

"INGREDIENTS"

• 1/4 Cup vegetable oil
• 1/3 Honey
• 1/3 Cup soy sauce
• 1/4 Tsp ground black pepper
• 8 Skinless, boneless chicken breast halves, slice cubes
• 2 Cloves garlic
• 5 Small onions, cut 2 inch pieces
• 2-3 Bell pepper, cut into 2 inch pieces
• Skewers

 "HOW TO MAKE"

In a bowl, mix oil, honey, soy sauce and pepper. Next marinated chicken and build kabobs on skewers. Then grill for about 12 minutes on BBQ.
ps: you can add chilli sauce if you like more spice

well, grilling is not to be complicated right ? so, lets grill ! have fun..

"EGGS BENEDICT"



All time classic breakfast..and one of my favorite dish..
The key to perfect Eggs Benedict is Hollandaise Sauce, and here it is guys;

You need to prep :

• 4 egg yolks
• 1tbsp freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1stick)
• Pinch cayenne
• Pinch salt

HOW TO MAKE :

Whisk yolks and lemon juice together in a bowl and let stand till volume increases. put over a double bailer and slowly add melted butter till the sauce doubles in volume. Add pinch of salt and cayenne..

Thats it, now you have your perfect hollandaise sauce for your egg benedict. simple right ?

Perfect breakfast for starting a perfect day.. Have fun cooking..

Share it if you want to...

The Perfect Guacamole Recipe



lest do some  mexican style dipping sauce..
and this time I'm gonna share a guacamole recipe to you guys, so let do it guys...

Al ingredient you need to prepare are :

• 2 ripe of avocados
• 1/2 tsp kosher salt
• 1 tbsp of fresh lime juice
• 2 tbsp to 1/4 cup of minced red onion
• 1 serrano chile, stems and seeds removed. then minced
• 2tbsp cilantro, finely chopped
• A dash of freshly grated black pepper
• 1/2 ripe tomatoes, seed and pulp removed and chopped

HOW TO MAKE




first up, mash avocado till soft, add salt and lime juice, onion,chile pepper, cilantro, and tomatoes.
mix all ingredient well.
and... voila you have your perfect Guacamole sauce. easy right ??

Have fun cooking fellas... see ya