Tips

Umami Ribeye With Parsley Form and Pan Seared Wild Mushrooms

Posted by Tasty Admin on

A showstopper in 30 minutes flat. It doesn’t take long to prepare a juicy ribeye with robust, meaty flavour, coupled with savoury wild mushrooms on the side—and we’ll show you how to do both simultaneously! Give your dish that special something with a fresh dip of parsley foam to compliment the boldness of the plate. Prep Time: 10 minutes Cook Time: 25 minutes Serves 2Ingredients Needed: Black Angus Ribeye Steak (200g) - 2 Steaks Olive Oil- 1 Tablespoon Black Peppercorns, Coarse- 1 Tablespoon Coarse Sea Salt- Quantity to taste Assorted Wild Mushrooms - 225 Grams Truffle Oil - 1 Tablespoon Parsley Foam: Fresh Parsley, Thick...

Read more →


Yoshinoya Beef Bowl Recipe

Posted by Tasty Admin on

Quick & Easy Yoshinoya Beef Bowl Recipe Quick & Easy Yoshinoya Beef Bowl Recipe. Savoury and juicy thinly sliced meat served over steamed rice, this delicious Yoshinoya Beef Bowl recipe is a must-try! Prep Time: 5 minsCook Time: 15 minsTotal Time: 20 mins Servings: 2 INGREDIENTS ½ onion 1 green onion/scallion ½ cup dashi (1/2 cup = 120 ml) 1 Tbsp sake 2 Tbsp mirin 1 Tbsp sugar 2 Tbsp soy sauce 340g thinly sliced beef/pork 2 Tbsp pickled red ginger INSTRUCTIONS Gather all the ingredients. Cut the onion into thinly slices and chop the green onion. Set aside. Heat a large frying pan over medium-high heat and add 1/2 cup (120 ml) dashi, 1 Tbsp. sake, 1 Tbsp. sugar, 2...

Read more →


Prata with Cheese Sausage

Posted by Tasty Admin on

Tips to making a Prata wrapped with cheese sausage. 

Read more →


How should i thaw my frozen prawns?

Posted by Tasty Admin on

  You got frozen shrimp, that's good. But the next place folks usually go wrong is thawing. It should go without saying that you should never use a microwave for defrosting shrimp, nor leave them to thaw on the kitchen counter. The best way to defrost frozen shrimp is in a colander in the refrigerator overnight. The next best way is to seal them tightly in a Ziploc bag with all the air pressed out and then run water over the bag for 5 to 10 minutes. Don't use warm or hot water, and don't run water over them without...

Read more →


Japanese Shabu Shabu Broth Recipe (しゃぶしゃぶ)

Posted by Tasty Admin on

  Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!  Course: Main Course Cuisine: Japanese Keyword: hot pot, shabu shabu Servings: 4 Author: Nami INGREDIENTS 1 kombu (dried kelp) (10 g, 3" x 3" or 7.5 cm x 7.5 cm) 1 package udon noodles (9 oz/250 g) 8 leaves napa cabbage (12 oz/340 g) ½ bunch shungiku (Garland Chrysanthemum) (4 oz/113 g)(you can substitute the chrysanthemum for spinach or another green of your choice)...

Read more →


Sale

Unavailable

Sold Out