recipes

Buffalo Wings

Who doesn’t love Buffalo Wings? My husband and I are in love with this dish. Golden and crispy chicken wings with buffalo sauce… Oh, a perfect match! In case you don’t know, buffalo sauce is simply a mixture of melted butter and hot sauce. In this recipe, I use sriracha, but of course, you can use any brand you prefer. Add more hot sauce if you are more on that very hot and spicy type.

Lately, I barely fry chicken. I prefer baking them because it is less messy, easier, and it is not time-consuming. All you need to do is just bake, set the time and leave. Unlike when frying, you have to watch the chicken constantly or they will end up burned. We definitely don’t like that. You would think that it would end up soggy, but it is actually not. The key to perfect crispiness is putting the chicken wings on a wire rack on top of a baking sheet. This ensures that the skin is crispy and resembles fried chicken. There’s a scientific explanation about it. The wire rack on top of the baking sheet allows air to circulate underneath the chicken wings. Thus, the chicken wings will cook evenly.

How to Make Buffalo Wings?

Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes. Best serve with vegetable sticks and ranch dressing.

You may also like my other chicken recipes:

1 Keto Buffalo Chicken Wings

2 Crispy Fried Chicken

3 Korean Coconut Fried Chicken

4 Buter Chicken

5 Chicken Mami (Filipino Chicken Noodle Soup)


Buffalo Wings Recipe

INGREDIENTS:

1 kilogram (2 pounds) chicken wings

2 tablespoons vegetable oil

1 teaspoon garlic powder

kosher salt

ground black pepper

1/4 cup hot sauce (sriracha)

2 tablespoons honey

4 tablespoons butter

FOR SERVING:

ranch dressing

carrot sticks

celery sticks

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet.
  2. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack.
  3. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through.
  4. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes.
  5. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated.
  6. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes.
  7. Best serve with vegetable sticks and ranch dressing.

Serve and enjoy these Buffalo Wings with family and friends!

NOTES:

  • Marinade the chicken for at least 10 minutes before putting it in the oven.
  • Place a wire rack on a baking sheet for a crispy result.
  • Make sure to cook the chicken until golden brown and the skin is crispy.
  • Slightly reduce the sauce before pouring it to the chicken.
  • Toss the chicken until fully coated with sauce. This ensures goodness in each bite.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Buffalo Wings recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

No Meat Chop Suey (Filipino-style Stir Fry Vegetables)

Typically, Filipino Chop Suey is composed of meat and vegetables, but today I’m cooking No Meat Chop Suey that includes only vegetables and no meat, obviously. This recipe is good for vegetarians and vegans, or for those people who sometimes get sick of eating meat (just like me in some days).

What is Stir Fry? It is basically a mixture of colorful vegetables cooked in a sweet and savory thick sauce. It is very easy to make, requires simple ingredients and less than 30 minutes to cook.

It is either you have a busy day and have no energy to make fancy dinner or you only have a few ingredients left in your fridge, and that is why you are here. To be honest, I made this recipe because those are the only ingredients that were left in the fridge. No meat. And so I said, why not make stir fry? That’s the easiest dinner I can make with just a few ingredients. So let’s begin.

How to Make No Meat Chop Suey (Filipino-style Stir Fry Vegetables)?

First, let us heat cooking oil in a wok or pan over medium-high heat. Then saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant. Add carrots, cauliflower and broccoli. Stir for 2 minutes. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes. Then let us make the slurry. In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/2 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes. Transfer to a serving plate and serve.

You may also like my other vegetable recipes:

1 Kalabasa, Carrots and Malunggay Ukoy (Okoy)

2 Vegetable Curry

3 Laing (Dried Taro Leaves with Coconut)

4 Avocado Tuna Salad

5 Ginataang Pork with Kalabasa and Green Beans


No Meat Chop Suey (Filipino-style Stir Fry Vegetables) Recipe

INGREDIENTS:

3 tablespoons cooking oil

4-5 cloves garlic, minced

1 large yellow onion, sliced

1 medium carrot, sliced crosswise into thin pieces

1 1/2 cup cauliflower florets

1 1/2 cup broccoli florets

1 1/2 cup cabbage, chopped

12-15 pieces snow peas

1/2 cup red bell pepper, sliced into squares

2 stalks celery, chopped

1/4 teaspoon ground black pepper

2 tablespoons cup soy sauce

1 tablespoon oyster sauce

1/4 – 1/2 cup water

FOR THE SLURRY:

1 tablespoon cornstarch

1/4 cup water

INSTRUCTIONS:

  1. Heat cooking oil in a wok or pan over medium-high heat.
  2. Saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
  3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
  4. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes.
  5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
  6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
  7. Transfer to a serving plate and serve.

Serve and enjoy this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) with family and friends!

NOTES:

  • Use fresh vegetables only. Do not forget to wash the vegetables properly before chopping and cooking.
  • You can add meat to this dish if you like, it is really up to you.
  • You can add more vegetables that you prefer, I suggest baby corn or beans.
  • Do not overcook the vegetables.
  • It is best eaten with steamed white rice, fried noodles or on its own.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
low carb and keto

Keto Minced Beef with Beans and Spinach

This Keto Minced Beef with Beans and Spinach recipe resembles sticky Korean Stir Fry, a beautiful balance of sweet, spicy and salty. Whether you are on a Keto diet or not, this is a very tasty dish that you could enjoy with family.

Ground beef is an easy-to-prep component of Mexican or Asian dishes like enchiladas, tacos, menudo, stir fry, and so much more. But the thing that keeps me thinking, is ground beef the same as minced beef. In the Philippines, we call it ground beef but here in New Zealand, it is called minced beef. What is the difference? According to my research, when you say minced beef is 100% pure beef while ground beef is the blended version. Minced beef has no additives unlike ground beef has an “extended product”. Now that I know, I guess I can say that I am pretty lucky I can buy minced beef instead of ground beef. That also explains why ground beef is so much cheaper than the minced. Anyway, let us start cooking this delicious dish that is Keto-friendly and Asian inspired.

How to Make Keto Minced Beef with Beans and Spinach?

In a large non-stick pan or wok over high heat, add sesame oil, garlic, chili and onion. Stir fry for 2-3 minutes or until fragrant. Add the minced beef and stir fry until browned. Pour in the sauce and cook until it has reduced and thickened. Make sure that the minced beef is coated with the thickened sauce. Remove the pan from the heat and mix through the scallions and sesame seeds.

You may also like my other Keto recipes:

1. Keto Pork Chops with Creamy Mushrooms

2. Keto Flying Jacob Casserole

3. Keto Spinach Chicken Casserole with Cream Cheese and Mozzarella

4. Keto Korean Beef

5. Keto Curry Chicken with Coconut and Lemongrass


Keto Minced Beef with Beans and Spinach Recipe

INGREDIENTS:

2 tablespoons sesame oil

2 cloves garlic, minced

1 small onion, thinly sliced

1-2 red chili flakes

500 grams (1 pound) of minced beef

1/2 cup beans, cut in 1/2 inch

1 cup spinach, chopped

1/4 cup scallion, thinly sliced

FOR THE SAUCE:

2 tablespoons sesame oil

1/4 cup tamari sauce

204 tablespoons erythritol

1/4 teaspoon ginger powder

1 teaspoon sesame seeds

INSTRUCTIONS:

  1. MAKE SAUCE: In a small bowl, add all the sauce ingredients; sesame oil, tamari sauce, erythritol, and ginger powder. Whisk it all together and set aside.
  2. STIR FRY: In a large non-stick frying pan or wok over high heat, add the sesame oil, garlic, onion and chili. Stir fry for 2-3 minutes or until fragrant.
  3. Add the minced beef and stir fry until browned, about 10-15 minutes.
  4. Pour over the sauce and cook until it has reduced and thickened, making sure that the minced beef is coated with the thickened sauce.
  5. Remove the pan or wok from the heat and mix through the scallions and sesame seeds.

Serve and enjoy this Keto Minced Beef with Beans and Spinach with family and friends!

NOTES:

  • Adjust the amount of sweetener in this dish if you wish. It really depends on your personal tastes.
  • You can use coconut oil instead of sesame oil if you don’t have one, but I think sesame oil gives a nice kick to the dish.
  • You can use either minced or ground beef.
  • Serve with cauliflower rice.
  • Leftover Keto Minced Beef with Beans and Spinach Stir Fry can be stored in the fridge for up to 3 days, or 3 months if frozen.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Minced Beef with Beans and Spinach recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Butter Chicken

Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken


Butter Chicken Recipe

INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

  • To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
  • Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
  • Alternatively, you can use evaporated milk instead of heavy whipping cream.
  • You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
  • This is perfect served with garlic rice and Naan bread.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Korean Army Stew – Budae Jjigae (부대찌개)

Do you want to learn how to make a popular Korean hot pot dish called Budae Jjigae (Army stew or Army base stew)? This Korean Army Stew is an American infused stew loaded with spam, sausages, cheese, ramen noodles, kimchi, and much, much more!

Did you know that Budae means military base in Korean, but Budae Jjigae is translated into “Army Stew” or “Army Base Stew”? It is also called spicy sausage stew, made with ham, sausage, spam, baked beans, kimchi, and gochujang and more ingredients can be added like fish cakes, tofu, rice cakes, noodles, and cheese.

How to Make Korean Army Stew – Budae Jjigae (부대찌개)?

It is simple as ABC, all you need to do is to cut all the meats and vegetables you need for this recipe. Place onions in the bottom of the pot and arrange all the meats (spam, and sausage) tofu and rice cakes (tteokbokki) around the pot, making a space in the middle. Place the kimchi, spring onions and gochujang in the middle. If you want to add baked beans and marinated minced beef, you can do so. Now, pour the beef broth in the pot and mix it up a little by scooping the soup and pouring it into the middle of the pot to distribute the gochujang. Add the ramen noodle and sliced cheese on top. Serve on a table and boil over low heat using a portable gas stove.

You may also like my other stew recipes:

Coconut Beef Stew

Braised Beef Stew

Kare-Kare (Beef or Pork Stew with Peanut Butter Sauce)


Korean Army Stew – Budae Jjigae (부대찌개) Recipe

INGREDIENTS:

1 white onion

1 can of Spam

4 sausages

1/2 extra firm tofu

1/2 cup rice cake (tteokbokki)

1 stalk spring onion

1 cup of Kimchi

2 tablespoons gochujhang

4 cups of beef bone broth

1 instant Ramen noodle

1 sliced cheddar cheese

OPTIONAL:

3 tablespoons baked beans

60 grams (1/2 cup) minced beef, marinated (see marinade sauce ingredients)

BEEF MARINADE SAUCE:

1/2 tablespoon soy sauce

1 tablespoon cooking wine

1 teaspooon minced garlic

pepper

INSTRUCTIONS:

  1. Cut tofu and kimchi. Slice onion and spring onion. Set aside.
  2. Cut ham and sausage. (Optional: Boil to remove oil).
  3. If you’re using marinated minced beef: Marinate it with 1/2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic and pepper for 10 minutes.
  4. Place ham and sausage, tofu and rice cakes (tteokbokki) around the pot. Making space in the middle.
  5. In the middle of the pot, put spring onions, kimchi and gochujhang. Add baked beans and marinated minced beef, if desired.
  6. Mix the sauce ingredients, pour beef bone broth and boil for 5 minutes.
  7. Put ramen and sliced cheddar cheese in, and continue boiling until it’s cooked.

Serve and enjoy this Korean Army Stew – Budae Jjigae (부대찌개) with family and friends!

NOTES:

  • If you want to make your own gochujang sauce, in a small bowl, simply mix 1 tablespoon red pepper powder, 1 tablespoon red pepper paste, 1 tablespoon soy sauce, 1 tablespoon minced garlic, salt, and pepper.
  • Arrange meats, vegetables and rice cakes nicely around the pot. Make sure to leave space in the middle of the pot for sauces and other ingredients.
  • Use a quality beef bone broth for a rich, nice flavor. You can make your own broth or buy from a store.
  • Use portable gas stove, place in the middle of the table. Once everything is arranged in the pot, start boiling it in low heat. Make sure to at least give the meat and rice cakes some time to cook before adding the ramen noodles and sliced cheese.
  • Budae Jjigae or Korean Army Stew is best served with Banchan or side dishes. We had egg omelet, marinated spinach, and Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Korean Army Stew – Budae Jjigae (부대찌개) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
low carb and keto

Keto Pork Chops with Creamy Mushrooms

These Keto Pork Chops with Creamy Mushrooms is a perfect dinner when you want something filling, heavy but simple and easy to make. It will take 30 minutes to cook and needs very simple low carb ingredients.

These Keto Pork Chops with Creamy Mushrooms is infused with herbs and creamy garlic and with tender and juicy pan-seared thick pork chops. This dish is super delicious, simple and easy to prepare for dinner made with low carb ingredients. This recipe is one of my favourite pork recipes so far.

How to Make Keto Pork Chops with Creamy Mushroom?

To make this Keto Pork Chops with Creamy Mushrooms, you need to season the pork chops with salt and pepper, smoked paprika and garlic powder. Heat the skillet or pan, add olive oil and butter. Once the butter is melted, add in the pork chops. Sear them for 4-5 minutes or until the edges are golden brown. Remove them from the skillet and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly. Reduce the heat and add the heavy cream, salt and pepper to taste. Add a cup of spinach. Simmer for about 2-3 minutes or until the sauce begins to thicken. Add the cheese, cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.

You may also like to try my other Keto Recipes:

Keto Flying Jacob Casserole

Keto Korean Beef

Keto Brazo de Mercedes


Keto Pork Chops with Creamy Mushrooms Recipe

INGREDIENTS:

4 – 6 pork chops (about 1 inch thick)

1 teaspoons smoked paprika

1 teaspoons garlic powder

salt and pepper

2 tablespoons olive oil

2 tablespoons butter

2 cups fresh mushrooms

5 garlic cloves, minced

2 tablespoons thyme (fresh or dried)

2 tablespoons fresh parsley, chopped

1 cup spinach, 1 inch long

salt and pepper to taste

1 cup heavy cream

1 cup mozarella cheese

INSTRUCTIONS:

  1. Season the pork chops with salt, pepper, smoked paprika and garlic powder. Rub well and set aside.
  2. Heat a skillet or a pan over medium-high heat. Add olive oil and the butter.
  3. Add the pork chops in the skillet and sear for about 4-5 minutes on each side or until the edges are golden brown.
  4. Remove the pork chops and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly.
  5. Reduce the heat and add the heavy cream. Add salt and pepper to taste. Add the spinach.
  6. Simmer for about 2-3 minutes or until the sauce begins to thicken.
  7. Add the cheese. Cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.
  8. Transfer to a serving plate and serve hot with a side of cauliflower mashed potatoes or steamed beans. Garnish with more parsley.

Serve and enjoy these Keto Pork Chops with Creamy Mushrooms with family and friends!

Sear the pork chops for 4-5 minutes on medium-high heat or until the edges are golden brown.

NOTES:

  • It’s okay to season the pork chops with just salt and pepper. That’s fine. But I figured that adding smoked paprika and garlic powder makes the meat even more flavourful.
  • Sometimes searing pork chops can be tricky, cooking depends on how thick your pork chops are. Just make sure that the edges of the pork chops are golden brown before removing them from the pan.
  • If you don’t have thyme (fresh or dried) and parsley, you can substitute them with oregano or Italian herbs. You can also add onion powder if you desired.
  • You can add more heavy cream if you like, my family likes more sauce so as you can see in the photos, the pork chops are nearly drowning with that delicious creamy mushroom sauce.
  • The spinach is a good addition to this dish. It doesn’t really affect the taste of the creamy sauce, but just add salt if it becomes bitter.
  • I add cheese to this recipe for a much thicker sauce.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Pork Chops with Creamy Mushrooms recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Seafood Gumbo

This Seafood Gumbo is really a Winter warmer! This herby condensed soup with seafood like firm white fish and prawns is very hearty and perfect for colder weather.

It is colder in Auckland than in Wellington this year and that is not ordinary. So a perfect food to eat for dinner is something hearty and warm, just like this Seafood Gumbo. It is made with seafood like firm white fish and prawns, spicy chorizo and some herbs.

How to Make Seafood Gumbo?

To make Seafood Gumbo, saute onion, celery and capsicum in a hot oil. When the vegetables are aromatic and the onion is transparent, add the spicy chorizo (you can also use mild chorizo), one bay leaf and dried thyme. Add in the diced tomatoes and condensed tomato soup. Cover and bring it to a boil for about 20 minutes. Then add firm white fish, I used Hoki fish for this recipe, and don’t forget the prawns or shrimps. Simmer it for 7 minutes and it’s done. It’s quite simple and very filling. It will definitely brighten up your gloomy Winter day.

You may like my other seafood recipes: Crispy Fish, Takoyaki Octopus Balls, and Pesto Shrimp Pasta


Seafood Gumbo Recipe

INGREDIENTS:

2 tablespoons oil

1 onion, minced

2 stalks celery, minced

1 capsicum, minced (red or green)

2 spicy or mild chorizo, sliced

1 bay leaf

1 teaspoon dried thyme

400 grams can diced tomatoes, Mexican-style

420 grams can condensed tomato soup

250 grams firm white fish, (hoki, lemonfish)

250 grams prawns or shrimps

1/4 cup parsley, for garnishing

INSTRUCTIONS:

  1. Heat 2 tablespoons of oil in a large saucepan and saute the onion, celery and capsicum. Cook over a medium heat, stirring frequently until the onion is transparent and the vegetables are aromatic, soft but not browned.
  2. Add chorizo, bay leaf and dried thyme. Continue cooking for another 2 minutes.
  3. Add the diced tomatoes and condensed tomato soup. Cover and bring to a boil for about 20 minutes.
  4. Add the prawns and fish and simmer until the seafood is cooked, about 7 minutes in gentle heat.
  5. Transfer into a bowl and garnish with chopped parsley. Serve with crusty bread.

Serve and enjoy this Seafood Gumbo with family and friends!

NOTES:

  • You can use either red or green capsicum for this recipe.
  • In case kids will eat with you, you can substitute spicy chorizo to a mild one.
  • For a healthier version, you can use fresh tomatoes and diced them and puree more tomatoes to substitute the condensed tomato soup. Keep in mind to add more herbs and spices when substituting as the canned tomatoes have flavors in them.
  • Only use firm white fish for this recipe, hoki is good, lemonfish is another one.
  • Serve in bowls and accompany it with crusty bread.

WATCH HOW TO MAKE SEAFOOD GUMBO:

Did you make this recipe yet? Please leave us a comment below.


recipes

Sushi Bake

Sushi Bake is basically a deconstructed sushi roll baked like a casserole. It is easy to make and a perfect potluck dish to share with family and friends.

It is technically deconstructed sushi baked in a pan like a casserole. Sushi bake is the best food to bring to parties, family gatherings and events. It is very easy and simple to make and it takes a little time to prepare. This Japanese dish is amazingly packed with the yummy goodness of sushi rice, imitation crab, mayo, cream cheese and furikake. Wrapping a spoonful of it in a store-bought seaweed is just gorgeous. You can think simple with the ingredients or go crazy and wild. I guess you can mix anything with it provided that they blend nicely together.

How to Make Sushi Bake?

To make this popular potluck dish, you need to cook sushi rice (Jasmine rice is a good substitute) as per instructions in the package. Make sure that you rinse the rice until the water is clear. Add sesame oil, rice wine vinegar, salt and sugar. I like to add salt and sugar to my sushi rice. If you don’t like it salty and sweet, you can always omit them. Mix them all up. Place the rice in a baking dish and flatten it. Sprinkle furikake on top. In a large bowl, mix imitation crab, mayo, cream cheese until well-combined. Add the mixture on top of sushi rice and flatten it. Now, it is time to squiggle sriracha and kewpie on top. Add in green onions and furikake, yes, more furikake. Furikake gives the rice a nice tasty flavour, so more of it means tastier dish.

You may also like my other Japanese recipes: Pork Tonkatsu and Takoyaki Octopus Balls


Sushi Bake Recipe

INGREDIENTS:

FOR SUSHI RICE:

3 cups sushi rice (or Jasmine rice)

3 tablespoons sesame oil

3 tablespoons rice wine vinegar

1 teaspoon salt

2 tablespoons sugar

FOR FILLING:

500 grams imitation crab

1 cup mayo

125 grams cream cheese

FOR TOPPING:

furikake

sriracha

kewpie

green onions, 2 stalks

more furikake

INSTRUCTIONS:

  1. Preheat the oven to 450 degrees F or 230 degrees C.
  2. MAKE SUSHI RICE: Cook sushi rice as per package instructions. Make sure to rinse the rice well until the water is clear. Cook in a rice cooker. Add sesame oil, rice wine vinegar, salt and sugar. Place in a baking dish. Flatten the rice and sprinkle with furikake.
  3. MAKE FILLING: In a large bowl, mix imitation crab, mayo and cream cheese. Place on top of the rice. Make sure to flatten it and make it even.
  4. Squiggle sriracha and kewpie. Sprinkle with green onions and furikake.
  5. BAKE: Bake sushi in a preheated oven for 5 – 10 minutes.

Serve and enjoy this Sushi Bake with family and friends!

NOTES:

  • No worries if you don’t have sushi rice at home, Jasmine rice works well too.
  • Remember to wash sushi rice until the water is clear.
  • You can mix anything you want in a sushi. This is just an idea, but of course you use salmon, tuna, chicken, and more. The idea is endless.
  • Add furikake in your sushi bake. Seriously, add more furikake. It gives the rice such a tasty flavour and you’re going to thank me later. Furikake comes in different flavours. I used rice seasoning powder (Unagi Furikake).
  • To bake or not to bake the sushi bake? It is really up to you.

WATCH SUSHI BAKE VIDEO:

Did you make this Sushi Bake? Please leave a comment below.


recipes

Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

This Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is a quick and easy Korean side dish. It is really good to eat with any Korean main dish you have. I made this when I made Korean Army Stew – Budae Jjigae (부대찌개).

Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is one of the most popular Korean side dish (bancham). The savoury taste of the fish cakes, stir-fried with vegetables and tasty sauce makes a great side dish partnered with any Korean main dish. This is served in Korean restaurants as complimentary side dish, but you can now make it at home.

How to Make Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음?

This is made by stir-frying all the ingredients in one pan. Heat oil in a pan, saute the onions and garlic. Add in the fish cakes and cook for 4 minutes or until they are heated through. Add the soy sauce, brown sugar and the red pepper powder. Add the carrots and cook for a minute then add the spring onions. Give it another minute and it is done. It is so quick and easy.

You may also like my other Korean recipes: Twisted Korean Doughnuts (Kkwabaegi), Korean Coconut Fried Chicken and Korean Army Stew – Budae Jjigae (부대찌개)


Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum)

오뎅볶음 Recipe

INGREDIENTS:

2 tablespoons oil

1 medium onion, sliced

2-3 garlic cloves, sliced

4 fish cakes, sliced into bite size

2 tablespoons soy sauce

1 tablespoon red pepper powder or flakes

1/2 to 1 tablespoon brown sugar

1 carrot, julienned

2 stalks of green onions

INSTRUCTIONS:

  1. Heat 2 tablespoons oil in a pan. Once heated, saute the onions until translucent.
  2. Then saute the garlic until fragrant.
  3. Add the fish cakes for 4 minutes or until heated through.
  4. Next, pour in the soy sauce, add the brown sugar and the red pepper powder. Mix well.
  5. Add the carrots and cook for a minute, then add the green onions.

Serve and enjoy this Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음 with family and friends!

NOTES:

  • Fish cakes are made with wheat flour, surimi, carrots, onions, sugar, salt and additives. You can substitute fish tofu if fish cakes are not available.
  • If you want fully cooked carrots, you can add them first before the fish cakes. I like mine crunchy so I add them later.
  • This stir-fry fish cakes are really good with Korean BBQ.
  • It can be stored in the fridge for weeks, or even months.
  • Add more red pepper powder to make it spicier.

Did you make this Eomuk Bokkeum (Stir-fried Fish Cake) 오뎅볶음? Please leave us a comment below.


recipes

Buttermilk Tempura Crispy Fried Chicken

It’s Friday and I’m craving for Crispy Fried Chicken – and so I decided to make my own version – I called it Buttermilk Tempura Crispy Fried Chicken. The name is long I know, but it made it sound like it is really crispy. It actually is, and I am recommending you try it for yourself. Don’t forget to tag A Slice of Kate on social media.

When I crave for Crispy Fried Chicken, I always think of KFC – that’s a quick-fix and It never disappoints especially if you order Wicked Meal and additional 12 pc. Wicked Wings Pack – for a family of five, not just for myself.

In most kitchens, everyone has its take on Crispy Fried Chicken – I have tried so many recipes out there and I myself is still on the search for the best ones. This one is more on experimentation in the kitchen – after watching so many videos on YouTube. I combined buttermilk and tempura flour for the crunchiest crispiest finish.

I love Korean Dramas and I just finished watching The King – Eternal Monarch starring Lee Min-ho and Kim Go-eun, and in most of their episodes, they show The King, Lee Gon and other characters eating BBQ Chicken which makes you want to go to Korea immediately to have some. Korean Fried Chicken is consists of Korean frying powder and I was so unfortunate to find it in our local Asian stores so instead I used tempura flour.

How to Make Buttermilk Tempura Crispy Fried Chicken?

To make this Buttermilk Tempura Crispy Fried Chicken, in a large bowl, coat the chicken drumsticks with salt and pepper and soak them in buttermilk. Cover and let it marinate for at least 30 minutes to overnight. Then add 3 cups of flour into your buttermilk mixture to create a nice, rich batter. The chicken should be fully covered with batter. On a separate bowl or a dish, combine all the coating ingredients; tempura flour, salt, pepper and garlic powder. Then one by one transfer the chicken from the batter mix to the dry ingredients. Make sure the chicken is fully coated with the coating flour mix. Heat oil in a pot to 150 degrees C before frying the chicken. It takes about 10-20 minutes each chicken drumstick (depending on the size). Do not overcrowd the pot to make sure chicken are evenly cooked. Then when all the chicken is cooked, bring the temperature of the oil to 175 degrees C, then double fry the chicken, about 2-5 minutes. By doing this, the chicken will have a crispier and crunchier outside and juicier meat inside.

You may also like my other chicken recipes: Crispy Fried Chicken and Korean Coconut Fried Chicken


Buttermilk Crispy Tempura Fried Chicken Recipe

INGREDIENTS:

1 kg (2 pounds) chicken drumstick

FOR MARINADE:

salt and pepper

3 cups buttermilk

FOR BATTER:

3 cups flour

FOR COATING:

3 cups tempura flour

1 tablespoon salt

1 tablespoon pepper

1 tablespoon garlic powder

INSTRUCTIONS:

  1. TO MARINATE: In a large bowl, add salt and pepper to the chicken drumsticks. Add buttermilk and make sure the chicken is fully soaked. Marinate for at least 30 minutes to overnight. After marinating, add flour on the buttermilk mixture. Mix really well until it creates a nice, rich batter and chicken are completely coated.
  2. TO COAT: In a separate bowl, combine tempura flour, salt, pepper and garlic powder. One by one, transfer the chicken from the buttermilk mixture to the coating flour. Shake the excess flour off. Make sure all chicken pieces are well-coated with the dry coating mixture.
  3. TO FRY: In a pot, bring oil to 150 degrees C. Slowly, place the chicken pieces to the oil, do not overcrowd for even cooking. This will take 10-20 minutes to cook depending on the size of the chicken. When all the chicken is done. Bring the oil to 175 degrees C then double fry the chicken for crispier and crunchier skin, about 2-5 minutes.

Serve and enjoy this Buttermilk Tempura Crispy Fried Chicken with family and friends!

NOTES:

  • You can use any parts of the chicken – thigh part is actually really tasty. But in this recipe, I used chicken drumstick. Just make sure to adjust the cooking time as different parts of the chicken cook at different times.
  • Use neutral cooking oil in frying chicken – I used canola oil. You can also use vegetable oil. Make sure to bring the oil to the right temperature. Double fry the chicken to achieve crispier and crunchier skin, about 2-5 minutes.
  • Instead of tempura flour, you can use Korean frying powder. I just had a hard time finding this in our local Asian store so I ended up using tempura. It works well but not as good as the Korean fried chicken.
  • If you don’t have buttermilk, you can make it yourself by mixing a cup of milk with 1 tablespoon lemon juice or vinegar. In this recipe, you need to combine 3 cups milk and 3 tablespoons of lemon juice or vinegar.
  • Make sure to completely soak the chicken to buttermilk mixture and marinate it for at least 30 minutes to overnight for a juicier and tastier chicken.

WATCH THE VIDEO:

Did you make this Buttermilk Tempura Crispy Fried Chicken? Please leave us a comment below.