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Creamy Shin Ramyun 🍜🔥 Ingredients 1 pack Shin Ramyun 1 egg yolk 2 tbsp mayonnaise 1 tbsp minced garlic ½–1 soup base packet (adjust to taste) 1–2 tbsp hot noodle water Protein ½ cup pork bulgogi 4–5 shrimp 2–3 mini sausages (score the sides for that cute curl effect) Method Cook Shin Ramyun with the soup base. Keep it slightly brothy and reserve a few tablespoons of hot noodle water. Pan-sear the shrimp until pink and lightly golden. In the same pan, cook the mini sausages until browned and slightly crispy on the edges. Warm the pork bulgogi last so it stays juicy. In a bowl, whisk together egg yolk, mayo, minced garlic, ramen seasoning, and 1–2 tbsp hot noodle water until smooth and creamy. Add hot noodles and some broth to the bowl. Mix well until creamy and soupy. Adjust broth to your liking. Top with pork bulgogi, shrimp, mini sausages, chili oil, and sesame seeds. . #shinramyun #ramen #cook #recipe #foodie

Creamy Shin Ramyun 🍜🔥 Ingredients 1 pack Shin Ramyun 1 egg yolk 2 tbsp mayonnaise 1 tbsp minced garlic ½–1 soup base packet (adjust to taste) 1–2 tbsp hot noodle water Protein ½ cup pork bulgogi 4–5 shrimp 2–3 mini sausages (score the sides for that cute curl effect) Method Cook Shin Ramyun with the soup base. Keep it slightly brothy and reserve a few tablespoons of hot noodle water. Pan-sear the shrimp until pink and lightly golden. In the same pan, cook the mini sausages until browned and slightly crispy on the edges. Warm the pork bulgogi last so it stays juicy. In a bowl, whisk together egg yolk, mayo, minced garlic, ramen seasoning, and 1–2 tbsp hot noodle water until smooth and creamy. Add hot noodles and some broth to the bowl. Mix well until creamy and soupy. Adjust broth to your liking. Top with pork bulgogi, shrimp, mini sausages, chili oil, and sesame seeds. . #shinramyun #ramen #cook #recipe #foodie

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Creamy Chicken Fettuccine Alfredo 🍝 Ingredients Chicken 2 chicken breasts 1 tbsp olive oil Salt & black pepper 1 tsp paprika 1 tsp garlic powder ½ tsp onion powder Alfredo Sauce 2 tbsp butter 3–4 cloves garlic, minced 1 cup heavy cream ¾–1 cup grated Parmesan cheese Salt & black pepper to taste 1 tsp Italian seasoning ½ tsp chili flakes Pasta water, as needed Pasta 12 oz fettuccine pasta Parsley (optional) Instructions Cook the fettuccine in salted boiling water until al dente. Reserve about ½ cup pasta water, then drain. Season the chicken with salt, pepper, paprika, garlic powder, and onion powder. Heat olive oil in a pan over medium heat and cook the chicken until golden and fully cooked through. Remove and let it rest before slicing. In the same pan, melt the butter and sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream and let it gently simmer for 2–3 minutes. Season the sauce with salt, black pepper, Italian seasoning, and chili flakes. Stir well, then add the Parmesan cheese and mix until melted and creamy. Add the cooked fettuccine and toss until fully coated in the Alfredo sauce. Loosen with a splash of reserved pasta water if needed. Top with sliced chicken, parsley, and extra Parmesan cheese. Serve warm and enjoy #chickenalfredo #fettuccinealfredo #pasta #creamyalfredo #easyrecipes

Creamy Chicken Fettuccine Alfredo 🍝 Ingredients Chicken 2 chicken breasts 1 tbsp olive oil Salt & black pepper 1 tsp paprika 1 tsp garlic powder ½ tsp onion powder Alfredo Sauce 2 tbsp butter 3–4 cloves garlic, minced 1 cup heavy cream ¾–1 cup grated Parmesan cheese Salt & black pepper to taste 1 tsp Italian seasoning ½ tsp chili flakes Pasta water, as needed Pasta 12 oz fettuccine pasta Parsley (optional) Instructions Cook the fettuccine in salted boiling water until al dente. Reserve about ½ cup pasta water, then drain. Season the chicken with salt, pepper, paprika, garlic powder, and onion powder. Heat olive oil in a pan over medium heat and cook the chicken until golden and fully cooked through. Remove and let it rest before slicing. In the same pan, melt the butter and sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream and let it gently simmer for 2–3 minutes. Season the sauce with salt, black pepper, Italian seasoning, and chili flakes. Stir well, then add the Parmesan cheese and mix until melted and creamy. Add the cooked fettuccine and toss until fully coated in the Alfredo sauce. Loosen with a splash of reserved pasta water if needed. Top with sliced chicken, parsley, and extra Parmesan cheese. Serve warm and enjoy #chickenalfredo #fettuccinealfredo #pasta #creamyalfredo #easyrecipes

6,400,000 views • 6 months ago

Crispy Chicken Nuggets 🍗 Ingredients Chicken mixture 1 lb (450 g) minced chicken 1 tsp salt ½ tsp black pepper ½ tsp white pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp cornflour (cornstarch) 1 egg Wet batter ½ cup all-purpose flour ¼ cup cornstarch ½ tsp salt ½ tsp black pepper 1 tsp paprika or chili powder ½ tsp garlic powder ½–¾ cup cold water, as needed Dry coating ½ cup all-purpose flour ¼ cup cornstarch For frying Oil Instructions Add minced chicken to a bowl along with salt, black pepper, white pepper, garlic powder, onion powder, cornflour, and egg. Mix very well until the mixture becomes smooth, sticky, and well combined. Shape the chicken mixture into small, thin nugget shapes and keep it in the freezer for a few hours or until frozen. In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika or chili powder, and garlic powder. Slowly add cold water and whisk until a smooth batter forms. The batter should coat the nuggets but still drip slightly. In another bowl, mix all-purpose flour and cornstarch for the dry coating. Lightly oil your hands. Coat each frozen nugget first in the dry mixture, then dip into the wet batter. Heat oil over medium heat to about 350°F (175°C). Fry the nuggets in batches until golden and fully cooked, turning occasionally, about 4–5 minutes total. Remove and drain on paper towels or a rack. Rest for 1–2 minutes before serving. #chickennuggets #chicken #cook #recipe #foodie

Crispy Chicken Nuggets 🍗 Ingredients Chicken mixture 1 lb (450 g) minced chicken 1 tsp salt ½ tsp black pepper ½ tsp white pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp cornflour (cornstarch) 1 egg Wet batter ½ cup all-purpose flour ¼ cup cornstarch ½ tsp salt ½ tsp black pepper 1 tsp paprika or chili powder ½ tsp garlic powder ½–¾ cup cold water, as needed Dry coating ½ cup all-purpose flour ¼ cup cornstarch For frying Oil Instructions Add minced chicken to a bowl along with salt, black pepper, white pepper, garlic powder, onion powder, cornflour, and egg. Mix very well until the mixture becomes smooth, sticky, and well combined. Shape the chicken mixture into small, thin nugget shapes and keep it in the freezer for a few hours or until frozen. In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika or chili powder, and garlic powder. Slowly add cold water and whisk until a smooth batter forms. The batter should coat the nuggets but still drip slightly. In another bowl, mix all-purpose flour and cornstarch for the dry coating. Lightly oil your hands. Coat each frozen nugget first in the dry mixture, then dip into the wet batter. Heat oil over medium heat to about 350°F (175°C). Fry the nuggets in batches until golden and fully cooked, turning occasionally, about 4–5 minutes total. Remove and drain on paper towels or a rack. Rest for 1–2 minutes before serving. #chickennuggets #chicken #cook #recipe #foodie

3,000,000 views • 3 months ago

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