galinhada

https://www.instagram.com/reel/DHJ49GZv35c/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

drinks 2025 drinques bebidas

 https://www.instagram.com/p/DABXhqegJXc/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

saladas 2024

 https://www.instagram.com/reel/DGX-mSqRbyq/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

x churrasco

 Instagram

chili ají molho pimenta 2025 *

 https://www.instagram.com/reel/DDu1AkGTenk/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

https://www.instagram.com/reel/DHDzH9YoLLa/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

You won’t believe this ingredient… Ingredients:

• 1 orange

• 1 lemon

• 5 garlic cloves

• 5 hot chilies

• 1 tomato

• 1 tsp tomato purée

• 1 tsp coriander powder

• 3 tsp chili powder

• 3 tsp dried mint

• 1 tsp salt (or to taste)

• ¼ cup olive oil

• ¼ cup cider vinegar

• ¼ cup ketchup

Instructions:

1. Blend Everything – Add all ingredients to a food processor or blender. Blend until smooth.

2. Enjoy Fresh or Cooked:

• Fresh: This sauce is traditionally eaten fresh, just as we do at our place! It has a bold, vibrant flavor that works great as a dip or spread.

• Cooked: If you prefer, you can cook it over medium heat for 10–15 minutes to deepen the flavors. Stir occasionally and strain if you want a smoother texture.

3. Cool & Store – Whether fresh or cooked, store it in a clean jar in the fridge for up to 2 weeks.

#chilisauce #hotsauce #cooking #spicy

3 sem

antipasto 2025 italia instagram

 https://www.instagram.com/reel/DF2qbFWurG5/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

pasta instagram 2025 bologneses , alho oleo

https://www.instagram.com/reel/DGd1Cn6I6kR/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

bolognese

https://www.instagram.com/reel/DF2X57ctzu8/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

 INGREDIENTI 👇

Spaghetti
Carne di manzo - Beef
Carne di maiale - Pork
Passata di pomodoro - Tomato sauce
Concentrato di pomodoro - Tomato paste
Burro - Butter
Carote - Carrots
Sedano - Celery
Cipolla - Onion
Parmigiano reggiano - Parmigiano reggiano cheese
Sale - Salt
Olio bono - Good oil

creme de leite - cravo

https://www.instagram.com/reel/DHLVwlSNkE1/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

alhoe oleo

https://www.instagram.com/reel/DFLev2hIeDm/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

caipirinha 2025

 https://www.instagram.com/reel/DFv4Vl8uhBh/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

chicken frango april 2025

 https://www.instagram.com/reel/DFpxoDdpe2Y/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

https://www.instagram.com/reel/DFtBPBZTMML/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

My Version of Soy Sauce Chicken✨

One of the main meat options in Cantonese bbq restaurants, though not technically a bbq it is however a way to showcase a Chinese technique of poaching protein in a super flavourful stock to season the meat, preserving its natural flavours and textures.

Recipe serves 4 plus the starter base for your soy master stock, increase the chicken for larger servings. As you make this dish over and over again with the same stock, add more seasoning, spices and aromats to rebalance the flavours.

4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside)

2 tsp grated ginger

1/4 tsp white pepper

2 tsp salt

2 tsp cornflour

2 tbsp rice wine

1 tbsp dark soy sauce

Mix the deboned chicken in a bowl and set aside

Master stock:

Bones and fat from chicken legs

2 sprig spring onion (cut)

12 cloves garlic (smacked)

50g ginger (sliced)

2 tbsp oil

1 litre water

1 1/2 tbsp salt

1/4c light soy sauce

1/4c dark soy sauce

1 cup brown sugar

Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn

*note: use whatever spices you wish/have access to*

Fry the aromats with oil, bones and fat for a few minutes on medium high heat. Add in the spices, water and seasoning. Simmer for 40min. Remove the bones and ginger slices.

Poach the marinated chicken legs on medium low heat for 18-22min until cooked. Slice and serve chicken over rice with Asian greens and ginger relish.

Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat. Pour into leak proof bag and freeze.

Relish:

5 spring onion (finely chopped)

50g ginger (finely chopped)

1/4 tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp chicken powder

200ml oil

Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside.