Get the whole family involved in cooking with these family-friendly recipes. Be a kitchen hero with the RecipeShare app!

Family Cooking


<YouTube url="https://www.youtube.com/watch?v=6HVDmHRHMOU&t=1258s&pp=ygUSY2hlZiBydiBsZWNoZSBmbGFu" />

## What is Leche Flan?

Leche flan is an exquisite Filipino dessert that has captivated the hearts and taste buds of food enthusiasts worldwide. Combining a silky-smooth texture with a burst of citrusy flavor, this heavenly treat is the perfect finale to any meal.

## Ingredients

- 10 egg yolks (use XL/Jumbo yolks, or add 1 to 2 more if using medium)
- 1 tall can evaporated milk
- 2 cans (around 390 grams each) condensed milk
- Zest of 3-5 Dayap, OR zest of 2 lemons
- 2-4 tablespoons sugar per Llanera (leche flan mould), for caramelizing
  ##The Step-By-Step Recipe

### Getting the Caramel Right

The foundation of any great Leche Flan lies in its caramel. Follow these steps to get the perfect, glossy caramel base:

1. Pour 2-4 tablespoons of sugar into each Llanera.
2. Heat the Llanera over low heat, carefully swirling the sugar until it melts and forms a golden-brown syrup.
3. Remove from heat and let the caramel set before adding the custard mixture.

### Smooth Custard for a Heavenly Texture

Achieving that luscious, velvety texture is easier than you think. Follow these tips for a foolproof custard:

1. Combine the egg yolks, evaporated milk, and condensed milk in a mixing bowl.
2. Gently whisk the mixture, avoiding overmixing to prevent air bubbles.
3. Strain the mixture through a fine sieve to remove any lumps or impurities.
4. Stir in the Dayap or lemon zest.

### Layering the Flavors

Now it's time to marry the caramel and custard:

1. Gently pour the custard mixture into the Llanera, over the set caramel.
2. Cover the Llanera with aluminum foil, sealing the edges tightly.
3. Place the Llanera in a bain-marie (water bath) with hot water reaching halfway up the sides of the mould.

### Cooking to Perfection

The secret to a perfectly cooked Leche Flan is patience and attention:

1. Bake the Leche Flan in a preheated 350°F (175°C) oven for 45-60 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam the leche flan for roughly the same amount of time.
2. Remove from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight for best results.

## Nutrition Information

Given the ingredients used in this Chef RV Leche Flan recipe, here's a rough estimate of the nutritional content per serving (assuming 8 servings):

- Calories: 450 kcal
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Sugar: 50 g
- Dietary Fiber: 0 g
- Cholesterol: 270 mg
- Sodium: 160 mg
- Calcium: 350 mg
- Iron: 1 mg

Please note that these values are approximate and can vary depending on the specific brands and measurements used in your recipe. This dessert is high in calories, protein, and calcium, but it's important to enjoy it in moderation due to its significant sugar and fat content.

## Ingredient Substitutes

If you can't find Dayap, you can use any of the following substitutes:

- Lime zest
- Calamansi zest
- Orange zest

## Tips and Tricks for the Perfect Leche Flan

- For a richer flavor, use a mix of brown and white sugar for the caramel.
- To prevent curdling, avoid overcooking the custard.
- When caramelizing sugar, keep a close eye to prevent burning.
- To easily remove the Leche Flan from the mould, run a thin knife or spatula around the edges before flipping it onto a serving plate.

## Last Bites: Savoring Your Chef RV Leche Flan

After all your hard work, it's time to revel in the fruits of your labor. Carefully unmould your Leche Flan onto a serving plate and enjoy the symphony of flavors and textures as you take a bite of this heavenly dessert.

## FAQs

### What is the difference between Leche Flan and Crème Caramel?

While both desserts are custard-based and feature caramel, Leche Flan is a Filipino version that uses condensed milk and evaporated milk instead of regular milk or cream, resulting in a denser, creamier texture.

### Can I make Leche Flan without an oven?

Yes, you can steam the Leche Flan on a stovetop. Just ensure that the water in the steamer doesn't touch the bottom of the Llanera, and steam for 30-45 minutes or until set.

### How long can I store Leche Flan in the refrigerator?

Leche Flan can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.

### Can I use whole eggs instead of just the yolks?

Using whole eggs will result in a lighter, less creamy texture. For the best results, stick to using just the egg yolks.

### Can I use a different mould if I don't have a Llanera?

Yes, you can use ramekins, glass or ceramic baking dishes, or even silicone moulds. Just make sure to adjust the cooking time accordingly, as different mould sizes and materials may require different cooking times.


Let's make Leche Flan with our favourite Chef RV Manabat and his mom. We have compiled some tips to make this delectable Filipino dessert better!

Chef RV Leche Flan


## A Brief History of Carrot Rolls

Carrot rolls have their origins in Scandinavia, where they're known as "gulerodsboller." They've since spread across the globe, delighting taste buds in various forms.

## The Perfect Carrot Roll Recipe

Ready to whip up a delicious batch of carrot rolls? Follow this simple, foolproof recipe and you'll be enjoying them in no time!

## Ingredients

- 500 grams all-purpose flour
- 10 grams active dry yeast
- 50 grams granulated sugar
- 250 grams grated carrots
- 150 grams warm water (around 110°F)
- 50 grams melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon oil, for greasing the bowl

## Optional Seed Topping

- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds

## Step-by-Step Guide to Making Carrot Rolls

1. Prepare the Dough
   In a large mixing bowl, combine the flour, active dry yeast, and sugar. Stir in the grated carrots.

2. Mix Wet Ingredients
   In a separate bowl, whisk together the warm water, melted butter, eggs, salt, and honey.

3. Combine and Knead
   Add the wet ingredients to the dry ingredients and mix until a dough forms. Use the slap and fold method or a stand mixer with a dough hook attachment to knead the dough for about 10 minutes, or until it's smooth and elastic.

4. Let the Dough Rise
   Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

5. Shape the Rolls
   Preheat your oven to 375°F (190°C). Divide the dough into 12 equal portions and shape each into a smooth ball. Place the rolls on a parchment-lined baking sheet, leaving enough space for them to expand.

6. Add Seed Topping (Optional)
   If you'd like to add a seeded topping, brush the rolls with a little water and sprinkle a mixture of poppy, sesame, and sunflower seeds on top.

7. Bake and Enjoy!
   Bake the rolls for 20-25 minutes, or until golden brown. Let them cool on a wire rack before enjoying!

## Nutritional Information

Based on this recipe, one carrot roll has approximately:

- Calories: 210
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 6g

## Ingredient Substitutes

Having trouble finding some of the ingredients? Here are some handy substitutions:

- Grated zucchini or parsnips can replace grated carrots.
- Maple syrup or agave nectar can replace honey.

- Vegetable oil or coconut oil can replace melted unsalted butter.

## Bread-Making Tips and Tricks

Want to make your carrot rolls even more impressive? Check out these handy bread-making tips and tricks:

- Measure your ingredients using a weighing scale to ensure consistency.
- Be sure to use room temperature water (maximum 30C or 90F) to activate the yeast properly. Any hotter and the yeast will die.
- If you live in a cold climate, create a warm environment for your dough to rise by placing it inside an oven turned off and pour some boiling water on a dish placed at the bottom of the oven. This will ensure the oven will not be too hot and the steam will also ensure your dough will not dry out.

## Last Words

Carrot rolls are a delightful and nutritious twist on traditional bread rolls. With their unique flavor and texture, they're perfect for any meal. Whether you're a seasoned baker or just starting, this recipe is sure to impress your friends and family. Give it a try today!

## Frequently Asked Questions

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may result in a denser roll. You can also use a mix of all-purpose and whole wheat flour for a lighter texture.

### Can I freeze the carrot rolls?

Absolutely! Allow the rolls to cool completely, then store them in an airtight container or a resealable plastic bag. They should keep well in the freezer for up to 3 months.

### Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, and then refrigerate it for up to 24 hours before shaping and baking the rolls.

### How do I store leftover carrot rolls?

Store leftover carrot rolls in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, consider freezing them.

### Can I add other ingredients to the carrot rolls, like nuts or dried fruit?

Of course! Feel free to get creative and add your favorite nuts, seeds, or dried fruit to the dough. Just be mindful of the additional ingredients' proportions, so the dough remains easy to work with.


Dive into the delightful world of carrot rolls, a scrumptious twist on traditional bread rolls. Discover the secrets and impress your friends and family!

Carrot Bread Rolls


## Ingredients

### Chicken and Marinade

- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 tsp cornstarch

### Crispy Coating

- 60g cornstarch
- 60g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 60ml water

### Chilli Sauce

- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 tbsp tomato ketchup
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp red pepper flakes (adjust to taste)

## Substitutes

If you're unable to find some of the ingredients listed above, consider these alternatives:

- Sweet chilli sauce: try a combination of hot sauce and sugar
- Rice vinegar: opt for apple cider vinegar or white wine vinegar

## Let's Get Cooking

1. Marinate the Chicken
   In a mixing bowl, combine chicken, soy sauce, ginger, and cornstarch.
   Cover and refrigerate for at least 30 minutes.
2. Create the Crispy Coating
   In a separate bowl, mix cornstarch, flour, baking powder, salt, black pepper, and paprika.
   Gradually add water, stirring until a smooth batter forms.
3. Coat and Fry the Chicken
   Heat oil in a deep frying pan or wok over medium heat.
   Dip the marinated chicken pieces into the batter, ensuring they are fully coated.
   Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side.
   Place cooked chicken on a paper towel-lined plate to absorb excess oil.
4. Prepare the Chilli Sauce
   In a separate pan, heat vegetable oil over medium heat.
   Add garlic and ginger, and sauté for 1-2 minutes.
   Stir in ketchup, sweet chilli sauce, soy sauce, rice vinegar, honey, and red pepper flakes.
   Simmer for 5 minutes, allowing the sauce to thicken.
5. Combine and Serve
   Add the crispy chicken to the pan with the sauce, stirring to coat each piece.
   Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

## Nutritional Information

- Calories: 425 kcal
- Protein: 32g
- Fat: 18g
- Carbohydrates: 35g
- Sodium: 1435mg
- Fiber: 1g
- Sugar: 14g

## Final Thoughts

With this easy Crispy Chilli Chicken recipe, you can recreate your favorite takeout dish at home. The perfect balance of flavors and textures will delight your taste buds and leave you craving more.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are often more tender and flavorful. Feel free to substitute them for chicken breasts, just make sure they are boneless and skinless.

### How can I make this dish gluten-free?

You can easily make this dish gluten-free by replacing the all-purpose flour with a gluten-free alternative and using tamari or coconut aminos instead of soy sauce.

### Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C) and place the coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

### How can I make this dish less spicy?

To reduce the heat, simply use less red pepper flakes in the sauce or omit them altogether. You can also use a mild chilli sauce instead of a hot one.

### How long can I store the leftovers?

Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over medium heat, stirring occasionally until warmed through. Note that the chicken may lose some of its crispiness upon reheating.

### Can I add vegetables to this dish?

Of course! Feel free to add your favorite veggies, like bell peppers, onions, or broccoli, to the sauce during the simmering process. This will give the dish extra color, flavor, and nutrition.

Now, it's time to put on your apron and whip up some delicious Crispy Chilli Chicken. Enjoy!


Discover the secret to making the perfect Crispy Chilli Chicken with our easy-to-follow recipe, complete with ingredient substitutes, nutrition info, and FAQs.

Crispy Chilli Chicken


## Equipment You Will Need

- 8-inch cake tin
- Mixing bowl
- Spatula
- Aluminium foil
- Measuring spoons
- Tongs

## Ingredients You'll Need

### For the Caramel

- 4 tbsp sugar

### Ube Leche Flan Mixture

- 10 large egg yolks
- 1 can (410g) evaporated milk
- 1 can (397g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 3 tsp ube extract
- Fine sieve

## A Sweet Symphony: Crafting Your Ube Leche Flan

### Prepare the Caramel

Using an 8-inch cake tin, heat 4 tablespoons of sugar over low heat until the sugar has dissolved and caramelised. Swirl the sugar around to ensure all parts of the bottom of the tin has been coated.

### Whip Up the Ube Leche Flan Mixture

In a bowl, gently mix together the egg yolks, evaporated milk, sweetened condensed milk, vanilla extract, and ube extract. Do not agitate the mixture too much to avoid creating air bubbles.

Pour the mixture through a sieve to remove any lumps.

### Steam and Cool

Pour the ube leche flan mixture over the caramel sauce in the cake tin then cover with aliminium foil.

Steam the flan for 45-60 minutes, or until a toothpick comes out clean. Alternatively, bake using a boiling hot water bath at 160C or 325F for about 60 minutes.

Allow it to cool to room temperature, then refrigerate for at least 4 hours.

## Ingredient Substitutes for Ube Leche Flan

- Ube extract: If you can't find ube extract, you can use grated ube or ube powder mixed with a bit of water to form a paste.
- Evaporated milk: Replace it with a combination of whole milk and heavy cream.
- Sweetened condensed milk: You can make your own by simmering a mixture of milk and sugar until it thickens.

## Nutritional Information

Here's the approximate nutritional information for a serving of this Ube Leche Flan (assuming 10 servings per recipe):

- Calories: 350 kcal
- Protein: 9g
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 37g
- Fiber: 0.5g

Please note that the actual nutritional values may vary depending on the specific ingredients used.

## Frequently Asked Questions About Ube Leche Flan

### What type of mold should I use for my ube leche flan?

You can use any mold, such as a round cake pan, a loaf pan, or individual ramekins. Just make sure to adjust the steaming time accordingly based on the mold's size.

### Can I make a vegan version of ube leche flan?

Yes, you can substitute the egg yolks with silken tofu, the evaporated milk with almond or soy milk, and the sweetened condensed milk with a plant-based condensed milk. Adjust the consistency and flavor as needed.

### How long does ube leche flan last in the refrigerator?

Ube Leche Flan can be stored in the refrigerator for up to a week, covered with plastic wrap or in an airtight container. It's important to let it cool to room temperature before refrigerating to prevent condensation.

### Can I freeze ube leche flan?

Yes, you can freeze ube leche flan for up to a month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. To serve, thaw it in the refrigerator overnight.

### Can I use a different flavoring instead of ube extract?

Absolutely! You can experiment with other flavors like pandan, coconut, or even matcha. Just replace the ube extract with your desired flavoring and follow the same recipe.


Discover the creamy delight of Leche Flan, a classic Filipino dessert. Learn how to create this luscious, caramel-topped treat at home.

Ultimate Ube Leche Flan


## What is Japanese Milk Bread

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a soft and fluffy bread that has become popular worldwide. Its unique texture and slightly sweet taste make it a versatile choice for both sweet and savory dishes.

## Ingredients to Make Japanese Milk Bread

- 540g bread flour
- 80g granulated sugar
- 9g salt
- 7g instant yeast
- 1 large egg
- 300ml full cream fresh milk, room temperature (maximum 30C or 90F)
- 60g unsalted butter, softened

## Ingredient Substitutes

If you can't find certain ingredients or prefer alternatives, consider these substitutes:

- Bread flour: You can use all-purpose flour with 2 tbsp vital wheat gluten added per cup of flour.
- Granulated sugar: Replace with an equal amount of honey or maple syrup.
- Instant yeast: Use 1.25 times the amount of active dry yeast.

## Step-by-Step Guide to Making Japanese Milk Bread

Follow this simple guide to make your own Japanese Milk Bread at home.

1. Combine the dry ingredients
   In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.

2. Add the wet ingredients
   Add the egg and full cream fresh milk to the dry ingredients, and mix until a shaggy dough forms.

3. Incorporate the butter
   Add the softened unsalted butter to the dough and mix until fully incorporated.

4. Knead the dough using the Richard Bertinet slap and fold method
   This method involves lifting the dough and slapping it onto the work surface, then folding it over itself. Repeat this process for 10-15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.

5. First rise
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.

6. Divide and shape
   Punch down the dough, then divide it into equal portions. Shape each portion into a tight ball, then roll each ball out into an oval shape. Fold the sides of the oval inwards and roll the dough tightly, sealing the seam.

7. Second rise
   Place the shaped dough in a greased loaf pan, cover with a damp cloth, and let it rise for another 45-60 minutes, or until it reaches the top of the pan.

8. Preheat the oven
   Preheat the oven to 350°F (175°C).

9. Bake the bread
   Bake the bread for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

10. Cool and enjoy
    Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

## Nutrition Information

Based on the provided ingredients, here is the estimated nutrition information per serving:

- Calories: 280
- Fat: 7g
- Carbohydrates: 46g
- Protein: 8g
- Sodium: 370mg

## Final Thoughts

Japanese Milk Bread is a delightful addition to any meal or snack. Its soft, fluffy texture and subtle sweetness make it a versatile bread that can be enjoyed with a variety of dishes. By following this easy-to-follow recipe, you'll be able to make your own delicious loaf at home. Don't forget to experiment with ingredient substitutes to suit your preferences or dietary needs, and always remember the Richard Bertinet slap and fold method for the perfect dough consistency.

## Frequently Asked Questions

### Can I use a stand mixer instead of the slap and fold method?

Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead on medium speed for about 10-15 minutes, or until the dough is smooth and elastic.

### How can I store leftover Japanese Milk Bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months, just ensure it's wrapped tightly in plastic wrap or foil.

### Can I use whole wheat flour for this recipe?

You can substitute up to half of the bread flour with whole wheat flour, but keep in mind that the bread will have a denser texture and slightly different flavor.

### Can I add other ingredients to the dough, like dried fruits or nuts?

Yes, you can add your favorite mix-ins, like dried fruits, nuts, or chocolate chips, to the dough before shaping. Be sure to fold them in evenly for a uniform distribution.

### Can I use this recipe to make dinner rolls or other shapes?

Absolutely! You can shape the dough into dinner rolls or other shapes, like braids or twists. Just be sure to adjust the baking time as needed based on the size and thickness of the shaped dough.


Make these fluffy and milky-licious Japanese Milk Bread at home with our easy-to-follow recipe. This is perfect as a snack or as an accompanying dish.

Japanese Milk Bread Rolls Recipe


## Ingredients

- 4 salmon fillets (200g each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2/3 cup (160g) mayonnaise
- 1/4 cup (60g) sweet chili sauce
- 2 tablespoons sriracha
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, for garnish

## Ingredient Substitutes

Not all ingredients are easily available in every location. Here are some substitutes for those hard-to-find items:

- Sweet chili sauce: Combine 2 tablespoons ketchup, 2 tablespoons sugar, 1 tablespoon white vinegar, and 1/4 teaspoon red pepper flakes
- Sriracha: Use your favorite hot sauce or chili paste
- Rice vinegar: Substitute with white vinegar or apple cider vinegar
- Soy sauce: Use tamari or coconut aminos for a gluten-free alternative
- Fresh cilantro: Parsley or basil can be used as a substitute

## Nutrition Information

Based on the ingredients provided, here's the nutrition information per serving:

- Calories: 520 kcal
- Total fat: 37g
- Saturated fat: 6g
- Cholesterol: 95mg
- Sodium: 950mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 34g

## Step-by-Step Recipe

1. Preheat the Oven
   Preheat your oven to 400°F (200°C).

2. Season the Salmon
   Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.

3. Bake the Salmon
   Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork.

4. Prepare the Bang Bang Sauce
   In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, garlic, ginger, and red pepper flakes.

5. Coat the Salmon
   Remove the salmon from the oven and generously brush each fillet with the prepared Bang Bang sauce.

6. Broil the Salmon
   Switch the oven to broil and broil the salmon for an additional 2-3 minutes, or until the sauce is bubbly and caramelized.

7. Garnish and Serve
   Remove the salmon from the oven and let it rest for a few minutes. Sprinkle with green onions, sesame seeds, and fresh cilantro before serving.

## Final Thoughts

Bang Bang Salmon is a delicious and flavorful dish that is sure to impress your family and friends. With its unique combination of ingredients and easy preparation, it's the perfect meal for any occasion. Try this recipe today and enjoy the wonderful flavors of this amazing dish!

## FAQs

### Can I use a different type of fish for this recipe?

Yes, you can substitute other fish fillets, such as cod, halibut, or tilapia, for the salmon in this recipe.

### Is this recipe gluten-free?

By using tamari or coconut aminos instead of soy sauce, this recipe can easily be made gluten-free.

### Can I prepare the Bang Bang sauce in advance?

Yes, the sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.

### What can I serve with Bang Bang Salmon?

Bang Bang Salmon pairs well with a variety of side dishes, such as steamed vegetables, rice, quinoa, or a simple green salad.

### Can I make this dish spicier or milder?

To adjust the spiciness, simply increase or decrease the amount of sriracha and red pepper flakes in the Bang Bang sauce according to your preference.


Super quick and easy, Asian-inspired Bang Bang Salmon, coated with mayo and a mix of sweet, salty, sour and spicy sauce, perfect for any occasion.

Family Cooking Recipes

Chef RV Leche Flan

Carrot Bread Rolls

Crispy Chilli Chicken

Ultimate Ube Leche Flan

Japanese Milk Bread Rolls Recipe

Bang Bang Salmon Recipe