#ff15cooking

Thick 'n' Juicy Steak

Ingredients

Sirloin steak 200g

1/2 Carrot peeled & thickly sliced

salt and pepper to taste

1) Add salt and pepper to steaks, both sides, and place in pan over high heat.Grill for 2 minutes and flip over.

2) Let cook for another 3mins per side until steak is done to your liking.

#Peppery Daggerquill Rice

Put all the ingredients into the rice cooker. Press start. That's it!

2 chicken legs

2 cup jasmine rice 500g

2 cup chicken stock 500ml (rice: stock 1:1)

2 slices ginger

2 red shallot (cut to half)

1 teaspoon yellow ginger powder

2 Thai Citronelle (cut to 4cm long)

1. Rub chicken leg with 1 teaspoons salt and 1 tablespoon wine. Leave the chicken in the refrigerator for 1 night before cooking.

2. Put the rice, stock and yellow ginger powder into rice cooker. Stir well. Put the red shallot, ginger, Thai Citronelle, chicken leg on the rice. Press Start bottom of the rice cooker. Done!

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For chili sauce

2 fresh hot red Thai chilis (5cm-long)

2 slices ginger, chopped

2 garlic cloves, chopped

3 tablespoons fresh lime juice

1 tablespoon sesame oil

1 tablespoon sugar

1/2 teaspoon salt

Salmon-in-a-Suit Since I couldn't buy the real "bamboo sheet" underneath the rice ball, I bought a box of Japanese snack and used its package paper to make the "imitative bamboo sheet"😂😂😂😂 I am a genius 😂

1 cup Rice

1 cup Water

Salt (optional)

1 sheet Nori (Japanese Seaweed) —

1 small bowl of drinking water

1 salmon fillet (100g) (seasoned with salt, pepper and white wine)

Plastic wrap

1. Fry the salmon fillet on a skillet over medium-high heat. Flake fish with a fork

2. Cook rice with a rice cooker. Rice : water = 1:1.

2. When it is done, take the rice out and let it cool in room temperature.

3. Prepare a bowl of drinking water. Wet your hand with the water and sprinkle a small amount of salt on your hands. Mould the rice into triangles.

4. Tips to make beautiful rice ball: After moulding the rice with your hand, you may want to further “enhance the shape”. Wrap the “initial rice ball” with plastic wrap, then further re-shape and mould it to the shape that you want.

5. Using a sheet of nori seaweed, wrap up your rice ball.

Beanball Croquettes

Ingredients

100g Green lentil bean

1000ml water

2 tablespoon salted butter

1 teaspoon black pepper

(Starch water) 2 teaspoons starch flour mixed with 2 tablespoons water

1 egg

50g flour

30~50g breadcrumbs

1. Rinse the lentil bean. In a pot, add 100g bean and 1000ml water. Cook with low-medium heat and simmer until softened and water is all reduced.

2. Add salted butter and pepper. Stir well. Add starch water. Stir well and it should become sticky as a paste. Let it cool.

3. Shape into balls.

4. Prepare 1 plate of plain flour, 1 plate of egg wash, 1 plate of breadcrumbs. Coat the patties with the following sequences: flour, egg, breadcrumbs

5. In a pot, Heat the oil to 170C. Deep fry until golden brown. Remove and drain on a rack

6. Heat the oil to 230C and deep fry the beanballs again for 30sec. Rest it on a rack.

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Mashed potato (upper right hand corner)

1 small potato

1 teaspoon cream

1 teaspoon butter

A pinch of salt and pepper

1. Steam the potato until softened. Mash it with a folk. Mix it with 1 tablespoon cream and a pinch of salt and pepper.

#Mystery Meat Sushi Eggs and Spam are perfect match~

Ingredients

1 container spam

2 eggs

1 cup rice (cooked)

1 Nori sheet

1) Cut spam into suitable size. Fry the spam in a skillet over medium-heat.

2) Crack eggs into a bowl. Beat and mix well. Pour a thin layer of egg wash into the skillet and fry for 1 min.

3) Cut the fried egg into suitable size.

4) Shape the rice to rectangle block.

Moist Tomato Cake #FF15cooking #FF15recipes #ff15 #FFXV

Actually I made it as "tomato and parsley bread"! I love the taste of tomato and herbs❤

*I made this with bread machine

Ingredient

200g bread flour

30g all-purpose flour

Tomato juice (without salt) 90ml

Water 100ml

Parsley 1 tablespoon

Sugar 24g

Salt 5g

Butter 20g

Yeast 2g

Horntooth Meat Pie

Ingredient

A)

2 Puff pastry sheets

1 egg wash

Mozzarella cheese 60-70g

B) meat sauce

100 lean ground beef

½ onion, diced

½ tomato, diced

½ carrot, diced

1 cloves garlic, minced

1 teaspoon butter

1 teaspoon white wine

½ tablespoon tomato paste

2 tablespoons ketchup

1 teaspoon sugar

salt and ground black pepper to taste

200ml chicken broth

1 bay leaf

1 teaspoon parsley

1) Heat the butter in a large skillet over low-medium heat. Add the onions, minced garlic. Cook and stir, for 10 minutes, until the onions are wilted.

2) Add tomato, carrot, chicken broth, bay leaf , parsley ,tomato paste , white wine, ketchup , beef, cook until it is mostly reduced, about 20 minutes.

3) Add sugar, salt and ground black pepper to taste

4) Preheat the oven temperature to 200C

5) Rest the puff pastry sheets in room temperature until it is softened.

6) Take one square of the cut puff pastry sheet, and place on a board. Put the meat sauce on it and sprinkle cheese on it. Cover it with another square of puff pastry sheet.

4. Take a fork and press firmly on the edges of the top pastry to crimp it down to the bottom one.

5. Brush a layer of egg wash onto the top of pastry.

Hot Hopper Skewers

I used black pepper to season the beef! It tasted great!

Ingredients

100g Beef

2 tablespoon Soya sauce

1 teaspoon black pepper

1/2 teaspoon Sugar

1 tablespoon wine

6~7 bamboo skewers

1) Cut the beef to cubes.

2) Season the beef with soya sauce, pepper, sugar and wine. Rest for at least 2 hours

3) Preheat oven to 240C

4) Thread beef cubes onto the skewers.