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CHICKEN STEW RECIPE • Super Easy One Pot Thai Style

  Ingredients   2 people 250 g.  Chicken thigh 40 g.  Chicken skin 2 cloves  Garlic 1 tbsp.  Oyster sauce 1 tbsp.  Soy sauce 1/4 tsp.  White pepper powder 1/4 tsp.  Black soy sauce 1 tsp.  Sesame Oil 2 tbsp.  Vegetable oil 1.5 cup  water 3-4  pcs.Chinese sausage Spring Onion Cucumber leaf  Coriander 1/2 tbsp.  Tapioca flour 2 tbsp.  Water 20 g.  Shiitake mushroom 1/2 tbsp.  Sugar Pinch  salt Steps *I use the skin of the chicken thigh for more flavour if your chicken thigh a skinless is no problem** •Fry together until chicken meat strating to cooked then remove chicken skin •Simmer on low heat until Chicken meat absorb all sauce **Add tapioca flour to thicken the sauce** *fry on low heat with water until water dissolve and fat from the sausage come out and continue fry on low heat until nice color Done... 😋
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Durian cheesecake

 


Ingredients

 4 raciones
  1. Base
  2. 150 g butter,melted
  3. 150 g chocolate cream-filled biscuitd, finely chushed
  4. 150 g digestive biscuits,finely chushed
  5. Filling
  6. 1 tablespoon gelatine
  7. 250 g cream cheese
  8. 70 g caster sugar
  9. 250 g durian flesh
  10. 1/2 cup plain yoghurt
  11. 3/4 cup thickened cream

Steps

  1. Base.Warap the of an 18 X 18cm cake tin with aluminium foil.
    Slowly drizzle the melted butter into the bicuit crumbs, stirring until
    Almost combined (you might not need to use all the buitter),press
    Into cake fin and chill in refigerator until firm,about 30 minutes.

  2. Filling. Add the gelatine to 2 1\2 tablespoons warm water, dissolve and
    Set asíde.

  3. Beat the crem cheese and sugar until creamy and light,then add
    The durian and continue to Beat until well combined.

  4. Pour in the gelatine misture and yoghurt,stir until combined.

  5. Add the crem and Slowly stir until the mixture is creamy and
    Well mixed.

  6. Pour the filling into the tin and chill for at least 3 hours or overnight.

  7. Pour the filling into the tin and chill for at least 3 hours or overnight.


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