Saturday, January 31, 2015


Word of advice: this dish has the ability to give you diabetes if you eat the whole batch!


For a lot of this stuff, you will need;

120 grams of Butter
100 ml of Milk
1 Cup of Brown Sugar
1,5 Cup of Powdered Sugar
1,5 Cup of Creamy Peanut Butter
1 tbsp Vanilla Extract
150 Grams of Chocolate


Ready? Here We Go!

Step 1 – Chop the chocolate into fine pieces, set aside for later

Step 2 – Melt the butter on high heat, add the brown sugar, stir to combine. Add the vanilla extract, stir again.


Brown sugar

Vanilla extract


Step 3 – Add the milk little by little, and turn the heat to medium.  Add your peanut butter, melt it completely, then bring the heat back up to high.


Peanut butter

Step 4 – Once the mixtures thickens a bit, turn the heat off and combined with the sifted powdered sugar. Combine that sh*t up!

Step 5 – Get a mold, and fill it up whichever way you like. The one I’m doing here is PB and Chocolate. Oh, don’t forget, melt the chocolate in the microwave in 30 seconds interval.

Step 6 – Keep it inside the fridge for 3 hours or even more.

Step 7 – Serve!

(P.S: i screwed up the once pictured with the blue mould above, so i'm going with the square cut instead, apologize!)

Give this a go!



Saturday, January 24, 2015


Ever had one of those Steak dinners where the side dishes were almost as good as the mains? Well, I had, and this side dish I’m about to teach you how to cook is just that.

Meet Buttered Champignon Mushroom.

For the record, I had no clue how to make this dish in the first place. But you know, wise people say, “nothing ventured, nothing gained”. So I was mixing things up in the kitchen with some leftovers Mushroom I got lying around inside my fridge and,…voila. Here it is.

Do pay attention to what I’m about to say; the amount of seasonings shown in the picture ARE NOT accurate to the list below. Long story short, I f*ck up the amount of seasonings used prior to the photo session. But don’t worry, I’ve adjusted it, so your end product will look even better than mine!


For 2 Servings, you will need:

140 grams Champignon Mushroom
1 Tbsp Butter/Margarine
Salt to taste
White Pepper to taste
1 Garlic, minced finely
¼  tsp Garlic Powder
¼  tsp Onion Powder
2 Tbsp Water
1 tsp Parsley
Oil for sauteeing


Ready? Here We Go!

Step 1 – Grab a sharp knife, and proceed to cut the Mushrooms into halves and cut it again into quarters. Set aside.

Step 2 – Get a non-stick pan, heat your oil on high heat. Once smoking hot, turn the heat down a bit and put Garlic in. Quickly stir to avoid burning and add your Mushrooms. Continue stirring constantly to avoid burning. After about 20 seconds, add Salt, and stir. Add the splash of Water and cover to steam for 1 minute.

Canola Oil




Step 3 – Once all water had evaporated, add the Butter, Onion Powder, Garlic Powder, and White Pepper, quickly stir to combine. Be gentle, by this time, the mushroom had turn soft. Give this process about 30 seconds. Finish with Parsley, and you’re done!

Butter, Onion Powder, Garlic Powder, White Pepper

Step 4 – Serve!

As you can see, I’m serving the Mushroom with a nice Striploin cooked to a tender Medium Rare (or was it Rare?). It was a lovely combination.

Give this a go!



Saturday, January 17, 2015


Side dishes are often forgotten. They’re like a supporting actor, needed in time, but never get to be in the spotlight. Think Jared Leto in Dallas Buyers Club.

…wait a minute. He did get a spotlight.  (-__-)

Anyway, this dish I’m about to show you is a side dish that deserves a spot light. Eaten right after it’s finished, tasty as f*ck. Eat after refrigeration overnight? EVEN BETTER.

Give a round of applause to the OYSTER SAUCE SHITAKE.


For 2 servings (as side dish), you will need

100 Grams of Shitake Mushroom. Make sure you clean it with damp towel, NOT water. NEVER.
2 Tbsp of Oyster Sauce.
1 Tbsp of Rice Vinegar. Regular vinegar would do fine as well
1 Tbsp of Sesame Seed Oil.
1 Garlic. Minced finely
Salt to taste
Pepper to taste
Oil as required
Water as required


Ready? Here We Go!

Step 1 – Cut your mushrooms into strips. Make it rather thick, because, *ahem*, ladies like it….OH NEVERMIND THE SEXUAL INNUENDO. Anyway, set it aside.

Step 2 – Get a non-stick pan, pour the oil and turn the  heat up to medium-high. Once smoking, pour the Garlic in and quickly stir to avoid scorching it. After about 10 seconds, the Shitake goes in and gets stirred. Add the Salt and quickly stir. This will help draw out moisture. Add a splash of Water and cover to steam for 30 seconds
In case you're wondering, this is Olive Oil i'm using


Shitake goes ga-ga

Salt will help to bring out the moisture

Splash of h2o

oow, i bet it's hot in there

Step 3 – Turn the heat to medium and add the Oyster Sauce, Vinegar, Sesame Seed Oil and stir to combine. After 30 seconds, add the Pepper and splash of Water. Cover to steam for another 30 seconds.

Step 4 – Finished!

Serve this alongside a piping hot White Rice, hearty Mackerel, and Pickles. Leftovers? Keep it in the fridge, it’ll keep for 2-3 days just fine.