Yes, I add a little more than usual coz I like the flavour and it's good for health
flick_my_bean
joined 1 year ago
With a side of sweet curry sauce.
A rare sight, my cats 'sharing' a pillow!
A kind of bastardised mix of recipes. Used this for the rib marinade and cooking rib https://www.derrickriches.com/korean-spice-rub/ Then used another posters recipe sauce stolen from this minus the cheese. Dropped the shredded ribs in and put it on rice with scallions. https://www.seriouseats.com/korean-style-fire-chicken-buldak-with-cheese
Sorry about the lighting. Not one of my best shots. I was hungry OK!
Saved!
Some gorg charring, amazing.
Non-stick ring mold is the way.
All ones i have made in the last few months. Try to make 1-2 photo worthy a week.
Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
Is it just me or are they all disappearing as we speak... Or my app playing up? >.<
Krakow vs. Warsaw... ding ding
Toasted muffin, homemade pork patties, American cheese and a shaped fried egg
Caught a little on the bottom of the pan, downside of shallow frying. shrug
From a local German style restaurant
Base recipe: https://youtu.be/yt-pyFj2t2g Sauce/paste recipe: https://youtu.be/o5Wyut18FgQ
Paste is great general use paste for chicken dishes of all kinds or soemthing that needs a rich hot kick
Still getting the hang of steel wok frying but I was happy with how this turned out.
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Rump end so did a shy over medium to avoid toughness <3