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Fried


<YouTube url="https://www.youtube.com/watch?v=P4hf8uZU9cE" />

## The Essence of Churros

Originating from Spain, Churros have become a beloved treat worldwide.

Contrary to popular belief, they aren't native to Mexico. In fact, many tourists in Spain are often surprised to find Churros being sold at every corner, reminiscent of the streets of Madrid.

These deep-fried pastries, with their signature ridges, are a testament to Spain's rich culinary heritage.

## Ingredients for the Perfect Churros

## Churros Batter

- 1½ cups (355 ml) water, at room temperature
- 30 grams salted butter (add a pinch of salt if using unsalted)
- 1 tbsp. white sugar
- 250 grams all-purpose flour
- ½ tsp. baking powder
- Cooking oil, for deep frying

## Molten Chocolate Sauce

- 175 grams dark chocolate (chips or chopped)
- 120 ml fresh milk
- A pinch of salt
- A pinch of cinnamon powder
- A pinch of chili/cayenne pepper

## Crafting the Churros

1. Begin by boiling water and adding butter, sugar, and baking powder.
2. Once the butter melts, incorporate the flour to form a dough.
3. Knead the dough until smooth and transfer to a piping bag.
4. Deep fry the piped dough in hot oil until they turn a golden brown.
5. Serve with the molten chocolate sauce and enjoy!

## Making the Molten Chocolate Sauce

1. Heat fresh milk and dark chocolate in a sauce pot.
2. Add the spices once the chocolate melts.
3. Stir well and serve warm.

## What Pairs Well with Churros?

Churros can be enjoyed on their own, but pairing them with a side elevates the experience. Consider serving them with a scoop of vanilla ice cream or a cup of Spanish latte. The combination of hot and cold, or sweet and bitter, can be truly mesmerizing.

## Tips and Tricks

- For a unique twist, consider adding orange zest to the chocolate sauce.
- If you don't have a piping bag, shape the dough into small balls and fry. Chef RV also showed us how to use a piping tip with a star tip to form the curros. It does take a bit of patience though!
- Always serve Churros fresh for the best taste and texture.
- Do not overmix the churros dough so that it will not be too hard.

## Ingredient Substitutes

- If dark chocolate isn't available, semi-sweet chocolate can be used.
- Almond milk or oat milk can replace fresh milk for a dairy-free version.

## Nutritional Information

Per serving of around 50 grams, this recipe will contain approximately:

- Calories: 210
- Carbohydrate Content: 28g
- Cholesterol Content: 10mg
- Fat Content: 9g
- Protein Content: 4g
- Saturated Fat Content: 5g
- Sodium Content: 80mg
- Sugar Content: 12g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Frequently Asked Questions

### Why are my Churros soggy?

Churros can become soggy if the oil temperature is too low. Ensure the oil is hot enough before frying.

### Can I make Churros in advance?

Yes, Churros can be made in advance and reheated in the oven to regain their crispiness.

### What's the origin of Churros?

Churros originated in Spain and are a popular street food there.


Dive into the world of Spanish cuisine with this delightful Churros recipe, paired with a rich molten chocolate sauce. Perfect for dessert lovers!

Churros with Molten Chocolate Sauce: A Taste of Spain


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

## A Taste of the Philippines: Lumpiang Shanghai

Lumpiang Shanghai, a signature Filipino dish, combines the savory taste of ground pork with the subtle sweetness of carrots and onions, all wrapped in a delicate, crispy spring roll wrapper. This delightful dish, often served at festive gatherings and family celebrations, is a testament to the diverse and exciting flavors found in Filipino cuisine.

## What's in Lumpiang Shanghai?

- 500g ground pork
- 150g carrots, finely diced or grated
- 2 red onions, diced (approximately 200g)
- 1 tbsp garlic, minced
- 1 egg
- 1 tsp salt
- 1/8 tsp ground black pepper
- 150g cheddar cheese, grated
- Large spring roll wrappers

## Crafting the Perfect Lumpiang Shanghai

1. Combine the ground pork, finely diced carrots, diced onions, minced garlic, egg, salt, black pepper, and grated cheddar cheese until you get a smooth mixture.
2. Place a spoonful of the meat mixture onto a spring roll wrapper. Wet your hands to prevent the meat from sticking, and use water or egg wash to seal the wrapper. Continue until all the meat is used.
3. Cut the rolls into smaller portions, roughly 2-3 inches each, using a pair of kitchen scissors.
4. Heat your oil to 180C or 350F and fry the rolls until they turn a beautiful golden color.
5. Finally, serve your Lumpiang Shanghai with a sweet and sour sauce for a tantalizing contrast of flavors.

## Nutritional Facts

For each serving of around 50g, this dish contains approximately:

- Calories: 120
- Carbohydrate Content: 10g
- Cholesterol Content: 30mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2.5g
- Sodium Content: 250mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

Note these values are estimates only and should not be used for medical and dietary requirements.

## Substitutes for the Adventurous Cook

If you're having trouble sourcing some ingredients or want to experiment, consider these substitutes:

- Ground Pork: Ground chicken or tofu can be used for a leaner or vegetarian version.
- Cheddar Cheese: Try mozzarella or cream cheese for a creamier texture.
- Spring Roll Wrappers: Can't find these? Use phyllo dough or even lettuce for a low-carb option.

## Enhance Your Lumpiang Shanghai Experience

Lumpiang Shanghai shines when paired with a bowl of hot steamed rice or pansit, a traditional Filipino noodle dish. You could also add a side of adobo, a soy-vinegar stew, for a hearty meal.

## The Secret to a Crispy Lumpiang Shanghai

To ensure a crispy exterior that doesn't get soggy, make sure your oil is at the right temperature before frying. Too low, and your rolls will absorb too much oil. Too high, and they'll burn before cooking through.

## What Are The Secrets In Making The Best Lumpiang Shanghai?

- Choose your ground pork wisely. The fat content will usually make the dish tastier, but if you want a healthier version, go for less fat ground pork.
- Add more carrots, onions and garlic as you prefer. I would add even more garlic if I can.
- The secret ingredient here is the cheddar cheese. Most recipes don't use cheese, but adding cheese makes a world of difference.
- When rolling the meat into the lumpia wrapper, be sure to roll them tight. Use some egg wash to fasten the wrapper together. No need to fold the edges of the wrapper in.
- Before frying the lumpia, cut them into 2-3 inch pieces. This ensures the lumpia will stay crunchy longer as there will be more air circulation around the meat. Feel free to trim off the edges of the wrapper as you prefer.
- When frying, be sure your oil is at 180C or 350F. You can test this by dropping a piece of the lumpia wrapper into the oil. If it starts to bubble briskly, then you're good to go.
- Be sure to fry only until golden brown. Try to not to overcook nor burn them.

## What Are The Serving Suggestions For Lumpia?

You can serve Lumpiang Shanghai as a hot appetizer or as a main dish with rice.

Lumpia is also usually served with some sweet chilli dipping sauce.

A lot of people also enjoy eating lumpia as a snack and even as a street food.

## FAQs about Lumpiang Shanghai

### What does Lumpiang Shanghai mean?

"Lumpiang" refers to the Filipino version of spring rolls, while "Shanghai" suggests a Chinese influence, pointing to the deep cultural connections between the two cuisines.

### Can I freeze Lumpiang Shanghai?

Absolutely! You can freeze them before frying for a quick, easy-to-cook treat in the future.

### Is Lumpiang Shanghai spicy?

Generally, Lumpiang Shanghai isn't spicy. However, you can easily adjust the heat to your preference by adding chili flakes or a spicy dipping sauce.

### What's the difference between Lumpiang Shanghai and other spring rolls?

While many countries have their own version of spring rolls, Lumpiang Shanghai stands out due to its specific filling of ground pork, carrots, onions, and cheese, and its usual pairing with a sweet and sour sauce.

### Why is it called Lumpiang Shanghai?

The exact origin of the name is unclear. However, it's believed that the dish was named after Shanghai, symbolizing its Chinese influence.


Perfect Filipino Lumpiang Shanghai with Chef RV's secret recipe - cheese! Stays crunchy, moist and succulent, perfect as an appetiser, snack or main dish.

Chef RV Lumpiang Shanghai


<YouTube url="https://www.youtube.com/watch?v=74R9zKC8QwU" />

## Honey Chicken Origins

Honey Lemon Chicken, sometimes also known as Honey Orange Chicken, is a dish that many of us are familiar with.

Its origins trace back to Chinese culinary traditions, but it has been embraced and adapted by food enthusiasts worldwide.

Chef RV's take on this dish is a testament to its versatility and timeless appeal.

## Ingredients

- 500 grams chicken fillet, cut into 1-inch chunks
- 1/4 tsp ginger powder (or fresh ginger, grated)
- 1/2 tsp sea salt
- 2 tsp soy sauce (Japanese Soy Sauce recommended)
- 1/2 tsp black pepper, preferably crushed
- 2 T water
- 2 T cassava starch (alternatives: cornstarch or potato starch)
- 1/4 cup lemon juice
- 1/3 cup quality honey
- 2 tbsp salted butter

## Crafting the Perfect Honey Lemon Chicken

1. Begin by marinating the chicken chunks with sea salt, black pepper, soy sauce, ginger powder, water, and cassava starch. This not only infuses flavor but also ensures the chicken remains moist during cooking.
2. For an added layer of crunch, coat the marinated chicken in additional cassava starch.
3. Heat canola oil (or any non-flavored oil) to approximately 350° Fahrenheit or 180 C. If you don't have a thermometer, sprinkle a bit of flour into the oil. If it bubbles, the oil is ready.
4. Fry the chicken until golden brown around 5-7 minutes. Ensure the oil is hot enough to seal the moisture within the chicken.
5. For the sauce, melt 2 tbsp of salted butter in a pan, add honey and lemon juice, and bring to a boil.
6. Toss the fried chicken in the sauce just before serving to maintain its crunchiness.

## Serving Suggestions

Honey Lemon Chicken pairs beautifully with steamed jasmine rice. For a refreshing side, consider a crisp Asian-inspired salad or sautéed vegetables. Mandarin oranges can also be added for a burst of citrusy sweetness.

## Ingredient Substitutes

- Ginger Powder: Fresh ginger, grated
- Cassava Starch: Cornstarch or potato starch
- Lemon Juice: Calamansi juice or orange juice

## Nutrition Information

Per serving of around 150g:

- Calories: 300
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Sodium Content: 500mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Note: These values are approximate only and should not be used for medical or dietary requirements.

## Tips and Tricks for the Best Outcome

- Using crushed black pepper gives a more pronounced flavor.
- Cassava starch is gluten-free, making it a healthier alternative.
- Ensure the oil is hot enough before frying to prevent the chicken from becoming greasy. If you don't have a thermometer, test the oil by dropping some cornflour into the pan. If it starts to bubble, then it's ready. Alternatively, dip a wooden spoon or chopsticks into the oil, and if it also bubbles, then it's ready.
- Always use quality honey for the best flavor and consistency.

## FAQs

### Why use cassava starch over other starches?

Cassava starch is gluten-free and helps in retaining the moisture of the chicken, ensuring it remains juicy after frying.

### Can I use other parts of the chicken?

Absolutely! While chicken breast fillet is recommended, chicken thigh can also be used based on personal preference.

### How can I add a spicy kick to the dish?

Introduce chili flakes to the sauce for that extra zing!


Dive into the world of Chef RV's Honey Lemon Chicken, a comforting dish that brings the perfect balance of sweet and tangy flavors to your table.

Chef RV Honey Lemon Chicken


<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


## The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

## Ingredients

### Meat / Vegetables

- 1 Kilo of Prawns
- Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

### Tempura Batter

- 250 grams cake flour
- 250 grams cornstarch
- 500 grams ice cold water
- ½ tsp. iodized salt
- 1 tsp. sugar
- 4 tsps. baking powder

Adjust the quantity as needed

## Tempura Sauce

- 250 grams Kikkoman soy sauce
- 250 grams water
- Splash of mirin
- Sugar, as needed
- Grated ginger
- Grated daikon (radish)

Adjust the quantity as needed

## Method

### Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

### Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

## Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

## Substitutes for the Global Kitchen

- If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
- No need to add Mirin if you do not have it
- In the absence of daikon, regular radishes can be grated and used.

## Tips and Tricks for the Best Tempura

- Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
- Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
- Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
- If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

## Nutritional Information

Based on a serving size of 100 grams:

- Calories: 220
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Protein Content: 12g
- Saturated Fat Content: 1.5g
- Serving Size: 100 grams
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

## FAQs

### Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

### Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

### How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.


Let's make some super easy Tempura with Chef RV's Prawn Tempura Recipe. Feel free to substitute any meat or vegetable you like with this versatile batter.

Chef RV Prawn Tempura


## What is Honey Garlic Chicken

This succulent chicken dish features a perfect blend of sweet, sticky honey and fragrant garlic, bound together by a savory soy sauce.

## Ingredients

### For the chicken marinade

- 500g chicken breast, chopped into bite-sized pieces
- 2 tsp soy sauce
- 1 tbsp garlic, minced (approximately 8.5g)
- 1 tsp baking soda

### For the batter

- A dash of pepper to taste
- 1/4 cup cornstarch (approximately 32g)

### For frying

- Cooking oil

### For the sauce

- 3½ tbsp unsalted butter (approximately 50g)
- 2 cloves of garlic, minced (approximately 17g)
- 1½ tbsp vinegar
- 1 tbsp soy sauce
- 1/3 cup honey (approximately 113g)

## How to Make Honey Garlic Chicken

1. Chop the chicken breasts into bite-sized pieces, just right for a quick sauté and easy to pick up with a fork.
2. Marinate the chicken pieces in the soy sauce, garlic, and baking soda. The baking soda helps the chicken keep its soft consistency during frying.
3. After marinating, dredge the chicken pices in a mix of cornstarch and pepper. Ensuring a fine coat that will give our chicken its signature crisp exterior.
4. Shallow fry the chicken pieces in hot oil (at least 180C or 350F) until golden. Drain on a paper towel and set aside.
5. After frying all the chicken, pour out the remaining oil, then add the butter. As the butter melts, add the minced garlic, letting it infuse its aroma into the butter.
6. Add the vinegar, soy sauce, and honey. Stir until the mixture thickens.
7. Add back the chicken into the pan with the sauce. Mix well, ensuring each piece is coated with this sticky sauce.
8. Serve with rice or any side dish of your choice.

## Nutrition Information

Assuming four servings from this recipe, each serving (around 200g) of Honey Garlic Chicken with Sticky Sauce will contain:

- Calories: 350 Kcal
- Carbohydrates: 30g
- Protein: 25g
- Fat: 10g
- Sodium: 950mg
- Cholesterol: 85mg
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 7g
- Sugars: 20g

Keep in mind that these values can vary based on the specific brand of ingredients used.

## Kitchen Hacks for an Unforgettable Dish

- To ensure your chicken is tender and juicy, marinate it for at least 30 minutes.
- For a thicker sauce, you can add an extra spoonful of cornstarch mixed with a bit of water.
- If you prefer a spicier kick, sprinkle in some red pepper flakes or drizzle with sriracha before serving.
- Cut the chicken pieces into similar-sized pieces so that they cook in roughly the same time.
- The oil should be at around 180C or 350F before frying. Any lower and the batter will not be crispy and too hot will burn them.
- When frying the chicken pieces, do not over crowd the pan to ensure the oil does not drop in temperature. Leave the chicken pieces to shallow fry for about 3 minutes on medium heat until you get some nice browning on one side.
- You can check if the chicken is cooked by slicing in half a piece. The meat should be soft and tender and white without any noticeable red areas in the centre.
- Use as much garlic as you please!
- For a crispier batter, do not use plain flour. Instead use potato or cassava starch or other plant-based starches together with the cornflour.

## Ingredient Substitutes

If you're unable to find some of the ingredients, here are a few substitutes that will work just fine:

- Soy Sauce: Tamari for a gluten free choice or Worcestershire sauce can be used as alternatives.
- Honey: Maple syrup or brown sugar can be used to replicate the sweet notes.
- Cornstarch: You can use flour or arrowroot as a thickening agent instead.

## What Can I Serve with Honey Garlic Chicken?

- Serve with plain white rice or fried rice with egg or garlic.
- Serve with steamed vegetables like broccoli and cauliflower.
- Serve with stir-fried vegetables like broccoli, mushrooms and bell peppers and oyster sauce.
- You can also cook noodles and serve with the sauce instead of rice.

## Frequently Asked Questions

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

Absolutely! Chicken thighs can bring in more flavor due to their higher fat content. Just make sure to adjust the cooking time accordingly as they may take a bit longer to cook than breast pieces.

### How can I make this dish vegetarian?

You can substitute the chicken with tofu or tempeh for a vegetarian version of this dish. Make sure to press the tofu well to remove excess water before marinating.

### Is there a way to make this dish gluten-free?

Yes, you can use a gluten-free soy sauce and ensure your vinegar is gluten-free as well.

### Can I store and reheat this dish?

Yes, you can refrigerate this dish for up to 3 days. To reheat, you can use a microwave or a stovetop, just make sure to stir frequently to keep the sauce from burning.

### What other dishes can I serve with Honey Garlic Chicken?

This dish pairs well with Asian-style salads, stir-fried greens, or a simple egg fried rice. For a full-fledged feast, consider adding some dumplings or spring rolls.


Honey Garlic Chicken Recipe using chicken breast chunks shallow-fried and coated with a sticky garlic soy-based sauce. Serve with your favourite side.

Fried Recipes

Churros with Molten Chocolate Sauce: A Taste of Spain

Chef RV Lumpiang Shanghai

Chef RV Honey Lemon Chicken

Chef RV Buttered Chicken

Chef RV Prawn Tempura

Honey Garlic Chicken with Sticky Sauce