September 28, 2026 Leave a comment In Meats, Slow Cooker, To Try

Ingredients

  • 3 lb flanken-cut short ribs
  • 1 to 1 1/2 tsp SPG seasoning (salt, pepper, garlic)
  • 1 medium onion, sliced
  • 1/2 cup shoyu (soy sauce)
  • 1/3 cup cane vinegar or apple cider vinegar
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 2 Tbsp oyster sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp minced garlic
  • 1 tsp black peppercorns, lightly crushed
  • 1 tsp ground black pepper
  • 3 bay leaves

For the slurry

  • 1 Tbsp cornstarch
  • 2 Tbsp cold water

To garnish

  • Crispy garlic
  • Sliced green onions

Directions

  • Rinse the short ribs if needed, then pat them completely dry. Optionally season lightly with SPG.
  • Sear the ribs in a hot skillet for 1 to 2 minutes per side, just until browned.
  • Arrange the ribs in the crockpot, then top with the sliced onions.
  • Mix the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, garlic, crushed peppercorns and ground pepper. Pour it over the ribs and add the bay leaves.
  • Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until tender. Flanken ribs are thin, so check them early to keep them from completely falling apart.
  • Transfer the ribs to a sheet pan. Skim the excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5 to 10 minutes.
  • Mix the cornstarch and cold water, then whisk the slurry into the simmering sauce until glossy and lightly thickened.
  • Spoon the sauce over the ribs.
  • Serve over rice and finish with crispy garlic and sliced green onions.

Episode 3 of Stephen Kina's crockpot series: flanken short ribs cooked low and slow in a sweet, savory and tangy adobo sauce until tender, then finished for sticky caramelized edges. From 406_bbq on Instagram.

September 28, 2026 Leave a comment In Finger Foods, Meats, To Try, Weeknight Meals

Marinade

  • 1 large chicken breast (~8 oz), or equivalent chicken thighs/drumstick meat (skin optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 2 teaspoons mirin
  • Optional: 1 teaspoon garlic powder, paprika, 1 tablespoon oyster sauce, 2 teaspoons soy sauce

Batter

  • 1/2 cup water
  • 1/4 cup potato starch
  • 1/4 cup corn starch
  • 4 scallion stalks (whites and greens separated)
  • 1/4 yellow onion, thinly sliced
  • 1/2 cup corn kernels (the reel's twist: add corn!)

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar or honey
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons water
  • 1 teaspoon sesame seeds
  • 1 small scallion, finely sliced
  • Optional: pinch of gochugaru or sliced chili
  • Optional: tiny bit minced garlic (1/4 clove)

Directions

  • Slice the chicken breast thinly against the grain (or cube thighs/drumsticks into 1 to 2 cm pieces) and marinate 15 minutes with the salt, pepper, mirin, and any optional additions.
  • Soak the scallion greens in ice water and reserve the whites.
  • Mix the potato starch, corn starch, and water until smooth, then combine with the marinated chicken, scallion whites, sliced onion, and corn kernels. For a thicker pancake use a little less water; more water gives a thinner, crispier pancake.
  • Heat 3 to 4 tablespoons oil in a nonstick skillet over medium-high heat.
  • Pour in the mixture, spread it thin, and fry 4 to 5 minutes until crisp and golden.
  • Flip and fry the other side until the chicken is cooked through and the pancake is crisp.
  • Whisk together the dipping sauce and serve alongside, topped with the scallion greens.

The reel's twist is to add corn. From groovyfoodiess on Instagram; full recipe on her Substack.

September 28, 2026 Leave a comment In Meats, Slow Cooker, To Try

Ingredients

  • 2 lbs chuck roast
  • Your favorite beef seasoning (he uses The Bearded Butchers)
  • 1 cup shoyu (soy sauce)
  • 1 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons Thai chili (adjust to taste)
  • 2 tablespoons grated ginger (swap for extra minced garlic to keep it ginger-free)
  • 2 tablespoons minced garlic
  • 1/4 cup water
  • 1 cup grated Asian pear
  • 2 tablespoons butter (for searing)

Directions

  • Pat the chuck roast dry and season it on every side. Go light on the salt since the shoyu brings plenty.
  • Heat a frying pan over medium-high heat and add 2 tablespoons butter. Sear the roast on all sides until you build a deep crust. You are not cooking it to temperature here, just building flavor.
  • Mix the shoyu, brown sugar, sesame oil, rice vinegar, Thai chili, ginger (or extra garlic), garlic, water, and grated Asian pear.
  • Place the seared chuck roast in the crockpot and pour the kalbi mixture over it.
  • Cover and cook on LOW for 4 to 6 hours, or until the meat pulls apart easily. A thicker roast may need longer, so let tenderness, not just the clock, tell you when it is ready.

Kalbi is usually made with short ribs, but this uses an affordable chuck roast for the same sweet, savory, garlicky flavor and lets the crockpot do the work. Ginger is swapped for extra garlic here to keep it ginger-free. From 406_bbq on Instagram.

September 28, 2026 Leave a comment In Meats, To Try

Ingredients

  • 1 small knob of ginger (15g)
  • 3 cloves garlic
  • 1 yellow onion
  • 3.3 lb (1.5 kg) skin-on pork belly
  • 1/2 tbsp neutral-tasting oil
  • 5-6 green onions (90g)
  • 4 baby bok choy (or spinach), to serve
  • Soft-Boiled Eggs, to serve
  • Japanese mustard (karashi), to serve
  • 4.5 cups (1,080ml) water
  • 2 tsp Hondashi (Japanese bonito soup stock powder)
  • 5.5 tbsp soy sauce
  • 5 tbsp mirin
  • 1/2 cup (120ml) sake
  • 1 tbsp sugar

Directions

  • In a large mixing bowl, mix together 4.5 cups (1,080ml) water and 2 teaspoons of Hondashi. To that, add the soy sauce, mirin, sake, and sugar. Give it a good stir.
  • Take a small knob of ginger and cut it into thin slices. Smash the garlic cloves. Cut the onion in half.
  • Cut the pork belly into 2-inch (5-cm) cubes.
  • In a large pan, add 1/2 tablespoon of oil. Place your pork pieces, skin side down. Turn on the heat to medium-high. When the bottom turns golden brown, flip and get a nice sear on all sides. It should take about 12 minutes. (During this step, the oil might splatter, so using a splatter screen would be a great idea.)
  • Once your pork is beautifully browned, transfer to a heavy pot. Place the pork pieces with the skin side down. (Optionally, you can pat dry the pork with paper towels.)
  • To the pot, add the ginger, garlic, onion, green onions, and braising liquid. Bring it to a boil.
  • Once it comes to a boil, reduce the heat to low. Place a drop lid (otoshibuta) or a piece of parchment paper on top of the braising liquid. Simmer for 2.5 hours.
  • Meanwhile, blanch the bok choy for 1 minute and make Soft-Boiled Eggs.
  • Discard the ginger, garlic, onion and green onions. Carefully add your pork pieces onto a plate. Drizzle with the braising liquid.
  • Serve with the egg, bok choy, mustard, and rice. Enjoy~!

From Aaron and Claire on Instagram (full recipe at aaronandclaire.com). Slow-braised skin-on pork belly, so tender you don't need teeth.

September 27, 2026 Leave a comment In Pastas & Breads, Soups, To Try

For the caramelized onion coconut broth

  • 2 medium onions, thinly sliced
  • 1 tbsp butter
  • 1-2 tsp chili oil, or to taste
  • 1 tbsp soy sauce
  • 1/2-3/4 cup coconut milk
  • 1/2-1 cup water or ramen cooking water

For the creamy ramen base

  • 1 medium-large egg yolk (use 2 if your eggs are small)
  • 1-1 1/2 tbsp Kewpie mayo (or any good-quality egg mayo)
  • 1-2 tsp chili oil
  • 1 tbsp good-quality peanut butter
  • 1-2 tsp soy sauce
  • Seasoning, to taste
  • 1 tsp Buldak cheese seasoning
  • Rice vinegar

For the tofu & toppings

  • Crumbled tofu
  • Oil
  • Salt
  • Fresh chilies
  • Ramen noodles
  • Jammy eggs
  • Spring onions
  • White and black sesame seeds

Directions

  • Caramelize the onions: heat butter in a pan and add the sliced onions. Cook over medium-low until they soften, release their moisture, and turn golden brown.
  • Add chili oil and continue cooking until the onions are deeply golden and caramelized.
  • Add soy sauce, then pour in the coconut milk and water/ramen cooking water. Mix well and keep the broth hot.
  • Make the creamy base: in a large bowl, combine the egg yolk, Kewpie mayo, chili oil, peanut butter, soy sauce, seasoning, and Buldak cheese seasoning. Mix until smooth.
  • Pour the warm broth into the egg-yolk mixture while whisking continuously. Do not return the bowl to heat; the heat from the broth gently cooks and emulsifies the yolk into a silky, creamy broth.
  • Add the cooked ramen noodles and toss until well coated in the creamy broth.
  • For the crispy tofu: saute crumbled tofu in a little oil with salt and fresh chilies until slightly crispy and crumbly.
  • Top the ramen with crispy tofu, jammy eggs, spring onions, and white and black sesame seeds.

Spicy. From Khouban on Instagram.

September 27, 2026 Leave a comment In Desserts, To Try

Base

  • 200g shortbread cookies
  • 1 tsp matcha green tea powder
  • 65g unsalted butter, melted

Filling

  • 400g cream cheese, room temperature
  • 80g granulated sugar
  • 2 tsp matcha green tea powder
  • 400ml whipping cream
  • 1/4 cup lemon juice (from about 1 lemon)
  • 1/2 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 2 1/2 tbsp cold water
  • Extra matcha green tea powder, for dusting

Directions

  • Make the base: mix the melted butter, crushed cookies, and matcha, then press into the bottom of an 8-inch springform pan. Chill in the fridge while you make the filling.
  • Make the filling: beat the cream cheese with an electric mixer until smooth. Add the matcha and sugar and combine.
  • Add the whipping cream, lemon juice, and vanilla and mix until smooth.
  • Mix the gelatin and cold water in a small bowl and microwave 30 seconds. Add to the filling and beat until fully combined.
  • Pour the filling into the pan and return to the fridge to chill until set, about 3 hours.
  • Run a sharp knife around the edges, release the sides of the springform pan, and slide off the cake.
  • Dust the entire surface with matcha through a mesh sieve. Enjoy!

From pankobunny via Tastemade on Instagram.

September 27, 2026 Leave a comment In Meats, To Try, Vegetable Dishes

Ingredients

  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef
  • 14 1/2 oz diced tomato (1 can, drained)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 6 cups spinach
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese

Directions

  • Preheat oven to 350F (180C).
  • Using a knife or mandolin, cut the potatoes into slices 1/8-inch (3 mm) thick.
  • On a parchment-lined baking sheet, sprinkle half of the Parmesan and spread it evenly over the parchment.
  • Place the potatoes over the parmesan so each slice overlaps the previous one both vertically and horizontally, until the pan is filled.
  • Sprinkle the rest of the Parmesan evenly over the potatoes and season with 1 teaspoon salt.
  • Bake 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet, heat 2 tablespoons olive oil over medium. Once shimmering, add the onions and cook until caramelized, about 15 minutes.
  • Add the beef, breaking it up and mixing with the onion until cooked. Stir in the tomatoes, 3 tablespoons parsley, paprika, 1 teaspoon salt, and pepper. Cook until browned and cooked through, then remove from heat.
  • In another skillet, heat 2 tablespoons olive oil over medium. Add the spinach and cook until wilted. Add 1 teaspoon salt and the garlic, stir to combine, and remove from heat.
  • In a bowl, combine the spinach mixture with the ricotta.
  • Evenly spread the spinach-ricotta mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach, then sprinkle mozzarella over the beef.
  • Take one end of the potato sheet, holding the parchment, and roll upward, keeping the filling from coming out the ends.
  • Once rolled, place the potato roll on the parchment and bake 15 minutes.
  • Sprinkle with parsley to garnish. Slice and serve immediately.

From Tasty on Instagram.

September 27, 2026 Leave a comment In To Try, Vegetable Dishes

Paneer Marinade

  • 14 ounces paneer, cut into pieces
  • 6 tablespoons plain whole milk yogurt
  • 1 teaspoon grated ginger
  • 2 cloves garlic, grated
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 3 tablespoons safflower or canola oil (for frying the paneer)

Sauce

  • 2 tablespoons safflower or canola oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 1/2 teaspoons kosher salt, divided
  • 2 teaspoons grated ginger
  • 4 cloves garlic, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 4 tomatoes, chopped (about 2 1/2 cups)
  • 2 teaspoons sugar
  • 3/4 cup water (or broth)
  • 3 tablespoons heavy cream
  • 1/4 to 1/2 teaspoon cayenne pepper

To Serve

  • Cooked basmati rice
  • Cilantro (optional)
  • Red pepper flakes (optional)

Directions

  • Slice the paneer into 1-inch cubes, then slice each cube into 2 to 3 pieces. Transfer to a mixing bowl.
  • Mix the yogurt, ginger, garlic, cumin, paprika, and salt. Pour the marinade over the paneer and mix. Refrigerate at least 30 minutes.
  • Heat a nonstick pan with 1 1/2 tablespoons oil over medium heat. Arrange the paneer in a single layer and cook 2 to 3 minutes until golden, flip, and cook 2 minutes more. Work in batches.
  • Transfer the fried paneer to a plate. Wipe the pan with a paper towel and return to medium heat.
  • Add the remaining 1 1/2 tablespoons oil and fry the rest of the paneer. Save the leftover marinade for the sauce, and set the cooked paneer aside.
  • In a separate large saute pan, heat 2 tablespoons oil over medium heat. Add the onions and 1/2 teaspoon salt. Cook 5 minutes, stirring often so they do not burn.
  • Add the ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, and remaining salt. Cook 30 seconds to coat the onions in the spices.
  • Add the tomatoes, sugar, and water. Reduce heat to medium-low, cover, and simmer 10 minutes. Uncover and stir in the heavy cream, leftover yogurt marinade, and cayenne.
  • For a smooth sauce, turn off the heat, cool 5 minutes, blend, then return to the pan over medium heat.
  • Add the cooked paneer to the sauce and heat 1 minute. Garnish with cilantro and red pepper flakes if you like, and serve with basmati rice.

From hellolisalin on Instagram. Recipe from Healthy Nibbles.

September 27, 2026 Leave a comment In Meats, To Try

Ingredients

  • 2 chicken breasts, cut into bite-size pieces
  • 2 cups buttermilk
  • 1 packet ranch dressing mix
  • 2 cups cheese crackers (like Cheez-Its), crushed into crumbs
  • Oil, for frying

Directions

  • Chop the chicken breasts into bite-size pieces.
  • In a large bowl, combine the chicken, buttermilk, and ranch packet. Refrigerate for 2 hours.
  • In a large zipper bag, crumble the cheese crackers into crumbs (they stand in for bread crumbs).
  • Place the cracker crumbs in a medium bowl and coat each piece of chicken until fully covered.
  • Heat oil to 350F (180C) and fry the chicken until the crackers turn golden brown, about 3 minutes.
  • Drain on paper towels. Serve with a side of ranch or any sauce.

From Tasty on Instagram. Recipe from Tasty.

September 27, 2026 Leave a comment In Dessert, To Try

Candied Peanuts

  • Hong Kong-style peanuts, shelled with the skins left on (soaked at least 10 minutes, then drained and pressed dry)
  • Neutral oil, for frying
  • Diamond kosher salt, a generous pinch
  • A tiny bit of sugar

French Toast

  • Japanese milk bread, sliced a little under 1 inch thick (save the crusts for French toast sticks)
  • Peanut butter (Lucas likes Skippy natural)
  • Ice cream mochi (or daifuku / any stuffed mochi)
  • 2 eggs
  • 2 tablespoons milk
  • A little sugar and salt, for the batter
  • Neutral oil, for deep frying

To Finish

  • Triple sec
  • Vanilla ice cream
  • Lyle's golden syrup
  • The candied peanuts, roughly chopped (keep them chunky for texture)

Directions

  • Make the candied peanuts: soak the shelled peanuts (skins on) for at least 10 minutes, until they start to leach color into the water. Drain and press them dry, without crushing.
  • Add the peanuts to cold neutral oil and bring the heat up very slowly (the traditional southern Chinese way). When big bubbles turn to small bubbles and the color deepens, pull them a touch before they look done, since residual heat keeps cooking them to a deep brown. Lift out and drain off the excess oil.
  • Toss the hot peanuts with a generous pinch of kosher salt and a little sugar. Let them cool until crisp, then set aside.
  • Spread peanut butter on both cut sides of two slices of milk bread.
  • Flatten a piece of ice cream mochi and press it into the middle to make a sandwich. Press the edges so it holds together, and season lightly with a little salt or sugar.
  • Whisk a quick batter: 2 eggs, 2 tablespoons milk, and a little sugar and salt.
  • Heat neutral oil to about 300F. Batter the sandwich and lower it in; it should float. Fry patiently, flipping once, until it puffs and goes a little past golden brown for real caramelization. Drain briefly on each side.
  • To serve, splash with triple sec, then pile on vanilla ice cream, the chopped candied peanuts, and a generous (excessive!) pour of golden syrup.

From MUNCHIES on Instagram, chef Lucas Sin's Hong Kong diner-style French toast stuffed with peanut butter and ice cream mochi. Method transcribed from the video.

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