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<YouTube url="https://www.youtube.com/watch?v=XCQsbg2NM3M" />

## The Essence of Buttered Chicken

Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.

This recipe is not the traditional Indian version, but a Filipino-inspired one.

As Chef RV mentioned in his [YouTube video](https://www.youtube.com/watch?v=XCQsbg2NM3M), he has fond memories of this dish as a child when his family would visit Binondo, Manila.

Let's learn how to make this dish using Chef RV's recipe!

## Ingredients: The Heart of the Dish

### Chicken Marinade

- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder

### Breading Set A:

- ¾ cup egg whites
- 128g cake flour

### Breading Set B:

- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper

### Butter Sauce:

- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)

## Crafting the Perfect Buttered Chicken

1. Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
2. Prepare the breading by combining the ingredients from Set A and Set B separately.
3. Coat the marinated chicken first in Set A, followed by Set B.
4. Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
5. For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
6. Add the sliced siling labuyo and seasonings. Adjust according to taste.
7. Pour the butter sauce over the fried chicken and serve hot.

## What Makes Buttered Chicken Unique?

The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.

## Serving Suggestions

Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.

## Substitutes for a Global Palate

- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.

## Tips and Tricks for the Ultimate Buttered Chicken

- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.

## FAQs

### What is the origin of Buttered Chicken?

Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.

### Can Buttered Chicken be made without dairy?

Yes, coconut milk or almond milk can be used as alternatives to dairy.

### Is Buttered Chicken spicy?

The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.

## Final Thoughts

Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!


Dive into the world of crispy chicken with a twist of Asian flavors. Discover the secret marinade and breading techniques that make this dish a must-try!

Chef RV Buttered Chicken


## What is Japanese Cheesecake?

Japanese Cotton Cheesecake is a delightful fusion of the rich and creamy texture of traditional cheesecake with the light, fluffy consistency of a soufflé. Often called "cotton" cheesecake because of its airy, melt-in-your-mouth texture, this dessert has gained worldwide popularity for its delicate, cloud-like experience.

Originating in Japan, this cheesecake variation is less sweet than its American counterpart and puts a unique spin on the classic dessert. Made with cream cheese, eggs, sugar, and other basic ingredients, the Japanese Cotton Cheesecake recipe incorporates whipped egg whites into the batter, giving it its signature light and fluffy texture.

## Ingredients for Japanese Cotton Cheesecake

To make this fabulous dessert, you'll need the following ingredients:

- 200g cream cheese
- 50g unsalted butter
- 80g granulated sugar
- 5 large eggs, separated
- 48g all-purpose flour
- 16g cornstarch
- 1/4 tsp salt
- 96ml whole milk
- 3/4 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cream of tartar

## Substitutes for Uncommon Ingredients

- Cream of tartar: Use 1/2 tsp lemon juice or vinegar as a substitute.

## Let's Get Cooking: A Step-by-Step Guide

### Prepare the Batter

1. Melt cream cheese and butter in a microwave stirring after every 30-second burst. Once melted, let it cool down.
2. Sieve in the flour, cornstarch, and salt, then mix with the cream cheese mixture, followed by milk, egg yolks, lemon juice, and vanilla extract. Mix well to combine.
3. In another bowl, beat the egg whites and cream of tartar until foamy. Gradually add sugar, and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the whites.

### Baking the Cheesecake

1. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
2. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the pan. This water bath will help ensure even cooking.
3. Bake for 1 hour and 10 minutes on a pre-heated oven at 160C or 320F, or until the top is golden brown and the cake has set.
4. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.

## Tips and Tricks for the Perfect Cotton Cheesecake

- Always measure ingredients accurately using a food scale rather than using measuring cups.
- Ensure the bowl used for beating egg whites is clean and dry.
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients to avoid lumps.
- Be gentle when folding egg whites to avoid deflating the batter.
- Don't open the oven door during baking to prevent sudden temperature changes.

## Side Dishes to Complement

Pair your cheesecake with a refreshing green tea or a cup of aromatic coffee. For those looking to elevate the dessert experience, consider serving with a scoop of matcha or vanilla ice cream.

## Nutritional Breakdown

For those mindful of their dietary intake, here's a quick glance at the nutritional content of our fluffy Japanese Cotton Cheesecake for each 100g:

Calories: 350 kcal per serving
Carbohydrates: 25g
Sugars: 18g
Protein: 8g
Total Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 200mg

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. It's always a good idea to consult with a nutritionist or use a detailed nutrition calculator if you have specific dietary concerns.

## FAQ: Your Cotton Cheesecake Questions Answered

### How do I prevent my Japanese Cotton Cheesecake from deflating?

To prevent deflation, avoid opening the oven door during baking, and let the cheesecake cool down gradually after baking. Also, be sure you whip the eggs only until stiff peaks and not any further.

### Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.

### Can I use an electric mixer for the batter?

Yes, you can use an electric mixer, but be careful not to overmix the batter to prevent deflating the egg whites.

### Can I add fruit or other toppings to my Japanese Cotton Cheesecake?

Absolutely! You can add fresh fruit, a fruit compote, or even chocolate shavings as a topping for your cheesecake.

### How long does this cheesecake last in the refrigerator?

You can store your Japanese Cotton Cheesecake in the refrigerator for up to 5 days in an airtight container.

### How is Japanese Cheesecake different from regular cheesecake?

Japanese Cheesecake is lighter due to the inclusion of beaten egg whites and has no crust. Its texture is a blend of cheesecake and sponge cake.

### Can I use a different type of cheese?

While cream cheese is ideal, mascarpone or ricotta can be used, but the flavor will vary.

### Why did my cheesecake crack?

High temperatures or the absence of a water bath can cause cracks. The water bath ensures even baking and moisture.

### How can I achieve the perfect fluffiness?

The key lies in the egg whites. Ensure they're beaten to the perfect soft-medium peak stage for an airy cheesecake.


Master the art of making Japanese Cotton Cheesecake with our recipe using 200g of cream cheese. Read along for tips, tricks, and a comprehensive guide.

Japanese Cotton Cheesecake


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## What is Java Rice?

Java Rice, often mistaken for the Indonesian 'Nasi Goreng', is a Filipino fried rice dish tinted with annatto powder and flavored with various sauces. Its name might suggest Javanese origins, but it's purely Filipino. The rice gets its distinct color from annatto (atsuete) seeds, which not only add color but a subtle flavor.

Today, we will make Chef RV's Java Rice as he did in his Easy Pork BBQ YouTube video.

## Ingredients

- Atsuete Powder: 15 grams (1 tablespoon)
- Banana Catsup: 30 grams (2 tablespoons)
- Oyster Sauce: 30 grams (2 tablespoons) (or soy sauce as an alternative)
- Cooking Oil: 60 grams (¼ cup)
- Red Pimientos: A handful, chopped
- Steamed Rice: 600-800 grams (3-4 cups)

## Cooking Process

1. Start by heating the cooking oil in a non-stick pan.
2. Introduce the annatto powder to the oil, ensuring it's well-dissolved to release its color and flavor.
3. Add the banana catsup and mix well.
4. Toss in the chopped red pimientos, giving a burst of color and a mild sweet flavor.
5. Pour in the oyster sauce (or soy sauce) for that umami touch.
6. Once the ingredients are well-combined and simmering, fold in the steamed rice.
7. Fry the rice until the flavoring is evenly distributed, ensuring every grain is coated with the vibrant mixture.

## Nutrition Information

Per 100g of serving, this dish contains:

- Calories: 180 kcal
- Carbohydrate Content: 32g
- Cholesterol Content: 0mg
- Fat Content: 4g
- Protein Content: 3g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

## Perfect Pairings

Java Rice pairs beautifully with grilled dishes, especially meats like pork or chicken barbecue. It also complements fried dishes like crispy pata or fried fish. The rice's flavors balance out the smokiness of grilled dishes and the saltiness of fried foods.

## Ingredient Substitutes

- Atsuete Powder: Paprika or turmeric for color, though it will slightly alter the taste.
- Banana Catsup: Tomato ketchup with a hint of sugar.
- Oyster Sauce: Soy sauce with a pinch of brown sugar.

## Tips and Tricks

- Using a non-stick pan prevents the rice from sticking and ensures even frying.
- For a spicier kick, consider adding some chopped chili peppers.
- Avoid using freshly cooked or sitcky rice. If the rice is a day old and refrigerated, it often results in better frying as the grains separate easily.

## FAQs

### Why is my Java Rice not as vibrant?

The color largely depends on the quality and quantity of the annatto powder. Ensure it's well-dissolved in the oil for a richer hue.

### Can I use regular white rice?

Yes, any leftover rice works. However, jasmine rice or long-grain rice gives the best texture.

### How long can I store Java Rice?

It's best consumed fresh, but leftovers can be refrigerated for up to two days.


Dive into the vibrant world of Java Rice with Chef RV's signature recipe. Discover the ingredients, tips, and the magic behind this delightful dish.

Chef RV Java Rice


## What is Chicken Adobo?

Adobo is a popular Filipino dish made with meat braised in vinegar, soy sauce, bay leaves, peppercorns and garlic.

It is a staple in many Filipino households and can be made with a variety of proteins, usually chicken or pork.

The word adobo came from the Spanish word "adobar," which means "to marinate." The dish is probably indigenous the area but was later named Adobo by the colonizers due to the similarities in the way this dish was prepared.

## Ingredients

- 1kg of in-bone chicken pieces
- 2 tablespoons of cooking oil (28 grams)
- 2 tablespoons of chopped garlic (20 grams)
- 118 ml (or 1/2 cup) of cane vinegar
- 118 ml (or 1/2 cup) of soy sauce
- 118 ml (or 1/2 cup) of water
- 1 bay leaf
- 1 tablespoon of brown sugar (14 grams)
- 1 teaspoon of whole black peppercorns

## Embarking on the Adobo Adventure

1. Begin by heating your heavy-bottomed saucepan over medium-high heat. Add the cooking oil and sear the chicken pieces until golden bits begin to appear. This process imparts a nice color to your chicken and enriches the final flavor.
2. Once the chicken is well-seared, introduce the chopped garlic to the pan. Let it sauté for a bit, ensuring it doesn’t brown. The garlic adds a depth of flavor that is characteristic of Filipino Chicken Adobo.
3. It's now time to add the cane vinegar, soy sauce, water, bay leaf, and black peppercorns to the pan. Give it a good stir and let the mixture come to a boil. This is where the magic happens, as the vinegar and soy sauce work together to tenderize the chicken and infuse it with a tangy, savory flavor.
4. Upon reaching a boil, reduce the heat to low, cover the pan, and allow it to simmer for around 40-50 minutes. Make sure to stir occasionally until the sauce has reduced to a thicker consistency. This slow cooking process allows the flavors to meld together and penetrate the chicken, resulting in a dish that's bursting with taste!

## Nutrition Information

Given a serving size of around 150 grams, each serving will have:

- Calories: 250
- Carbohydrate Content: 10g
- Cholesterol Content: 70mg
- Fat Content: 15g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 900mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please note that these values are estimates and can vary depending on the specific brands of ingredients used.

## Pro Tips for Perfect Adobo Every Time

- Use bone-in chicken rather than chicken breast for more flavor. The bones release their natural juices during the cooking process, enriching the sauce with a fuller flavor.
- Give your chicken a good sear. This enhances the flavor and gives the chicken a beautiful golden color.
- Don't rush the simmering process. The slow cooking allows the flavors to meld together and penetrate the chicken.

## What Are The Other Proteins That Can Be Used To Make Adobo?

Adobo is usually made with chicken or pork. There are versions of this dish that are actually made with both, and it's called Chicken Pork Adobo.

Beef or seafood is not usually used for this dish.

## What Do You Serve With Chicken Adobo?

Chicken adobo is best eaten with plain white rice. That's it!

## FAQs

### Can I make this recipe with boneless chicken?

Yes, you can, but using bone-in chicken imparts more flavor to the dish. You also have to watch out for the cooking time especially for chicken breast as these will get tough if overcooked.

### What other types of vinegar can I use if I don't have cane vinegar?

White vinegar or apple cider vinegar are both good substitutes for cane vinegar.

### Can I use another type of meat in this recipe?

Absolutely! You can experiment with pork, beef, or even fish. Just adjust the cooking time accordingly.

### What should I serve with Filipino Chicken Adobo?

Steamed jasmine rice or garlic fried rice pairs perfectly with this dish. For a touch of green, consider a crisp, fresh salad or stir-fried vegetables.

### Can I make this recipe spicier?

Of course! Feel free to add some chopped chili peppers or a dash of hot sauce to turn up the heat.


Super easy traditional Filipino Chicken Adobo recipe made with bone-in chicken, vinegar, soy sauce, bay leaves and peppercorns. So simple yet so delicious!

Super Easy Filipino Chicken Adobo


<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Sweet and Sour Pork


## Thai Cuisine - The Master of Harmony

Thai cuisine is renowned worldwide for its perfect balance of five fundamental flavors: sweet, spicy, sour, bitter, and salty. At the heart of this harmony lies the Vegan Thai Noodle Salad with Peanut Sauce. A satisfying symphony of colorful veggies, hearty noodles, and an irresistible peanut sauce, this recipe is a feast for both the eyes and the palate.

## The Star Ingredient - Peanut Sauce

An essential part of Thai cuisine, the peanut sauce adds a rich, creamy texture and a depth of flavor that's truly captivating. It's a tantalizing blend of salty, sweet, and spicy, with a hint of tangy citrus. It's so good, it'll have you licking the spoon!

## Ingredients

### For the Noodle Salad

- 200g of your favorite noodles or pasta
- 472g (about 4 cups) of mixed vegetables like red cabbage, carrots, and radish, shredded
- 1 red bell pepper, finely sliced
- 3 scallions, finely sliced
- 1/2 bunch of coriander, chopped (roughly 50g)
- A handful of crushed peanuts for garnish (around 50g)

### For the Peanut Sauce

- 1 tsp of minced ginger
- 1 tsp of minced garlic
- 100g of peanut butter
- Juice of 1 orange (approximately 125g)
- Juice of 1 lime (approximately 30g)
- 4 tbsp of soy sauce
- 5 tbsp of honey
- 4 tbsp of sesame oil
- 1 tsp of cayenne pepper
- 1 tsp of salt

### For Garnish

- Sesame seeds to garnish
- Spinach leaves to serve

## Creating the Magic

1. Start by cooking your pasta as per the package instructions. Once cooked, drain it and set it aside to cool.
2. To make the peanut sauce, mix together the minced ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, cayenne pepper, and salt. Adjust the seasoning to your taste.
3. Toss the shredded vegetables and noodles together, then drizzle in the peanut sauce and mix it in. Season as desired and voila, your Vegan Thai Noodle Salad with Peanut Sauce is ready to serve!

## Nutritional Value

Each serving of aroudn 250 grams provides:

- Calories: 286
- Carbohydrates: 39.9g
- Cholesterol: 0mg
- Fat: 13g
- Saturated Fat: 2.1g
- Protein: 3.8g
- Sodium: 374mg
- Sugar: 13.3g
- Trans Fat: 0g
- Unsaturated Fat: 10.9g

Please note that these values are estimates and should not be used for medical or dietary requirements.

## Serving Suggestions

The beauty of this salad is that it's a complete meal in itself. But if you're looking for something to pair it with, try a light, refreshing Thai iced tea or a crisp white wine like Sauvignon Blanc to balance the spice. If you want to keep things purely Thai, a side of fresh spring rolls or a hot Tom Yum soup would work wonders too!

## Tips and Tricks to Nail the Recipe

- For a chunkier peanut sauce, use crunchy peanut butter. It adds an extra layer of texture that's quite satisfying.
- You can add some tofu or tempeh for an extra protein kick. Just pan-fry it until crispy and toss it in!
- If the peanut sauce is too thick, loosen it up with a bit of water or coconut milk.

## Substitute Suggestions

Can't find some ingredients? No worries, you can still create a fantastic salad.

- Any crunchy vegetables will work in place of cabbage, carrots, and radish. Think broccoli, cucumber, or even snap peas.
- If you can't find scallions, use regular onions or chives.
- Instead of honey, you can use agave nectar or maple syrup.
- No sesame oil? Use olive oil or peanut oil instead.
- If cayenne pepper is too spicy for you, use paprika.

## FAQs

### Can I make this salad ahead of time?

Absolutely! In fact, it tastes even better when the flavors have had a chance to mingle. Just keep the sauce separate and mix it in right before serving.

### Can I use different noodles?

Sure! Soba, Udon, Rice noodles, or even whole wheat spaghetti work great in this recipe.

### Can I add some heat to this salad?

Of course, if you like it hot, add some chopped red chilies or a dash of hot sauce to the peanut dressing.

### What can I use instead of peanut butter?

If you're allergic to peanuts, almond butter or sunflower seed butter can be great alternatives.

### How long does this salad keep?

This salad will keep for about 3 days in the fridge, making it perfect for meal prep. Just remember to store the sauce separately.


Delicious sweet, sour and nutty vegetables and Asian noodles salad. Completely vegan and gluten free and it is so easy to prepare. Perfect for busy weeks.

Asian Recipes

Chef RV Buttered Chicken

Japanese Cotton Cheesecake

Chef RV Java Rice

Super Easy Filipino Chicken Adobo

Chef RV Sweet and Sour Pork

Thai Noodle Salad with Peanut Sauce