Qwen's Takoyaki

07/06/2025

Chicken and Vegetable Stir-Fry Recipe

It's a popular dish that's quick and easy to make, and it's a great way to get a healthy meal on the table.

Ingredients:

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 head of broccoli, cut into florets
- 1 corn cooked, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the vegetables: Wash and chop the broccoli, corn, tomatoes, and mushrooms.
3. Heat the oil: Heat the vegetable oil in a large skillet or wok over medium heat.
4. Cook the chicken: Add the marinated chicken to the hot oil and cook until browned on all sides.
5. Add the vegetables: Add the broccoli, corn, tomatoes, and mushrooms to the skillet and stir-fry until the vegetables are tender-crisp.
6. Season and serve: Season with salt and pepper to taste. Serve immediately over rice or noodles.

Enjoy!

25/05/2025

Homemade Dinner Rolls
4 cups all purpose flour plus extra for dusting
2 teaspoons yeast
3 tablespoons sugar
1 1/4 cups warm milk
1/4 cup oil
2 eggs
1/2 teaspoon salt

Brushing:
1 egg white plus 2 tablespoons water (Egg wash for brushing before baking)
2 tablespoons melted butter for brushing after baking

Steps
In a bowl, add yeast, sugar. Then add water, let it bubbles for 5 minutes. Add oil, salt and eggs. Add flour, 1 cup at a time. Kneed for 5-7 minutes until smooth. Cover with plastic, let it rise for 1 hr or doubling the size.
Divide the dough to 16-24 pieces. Roll and form like a ball. Arrange in a baking pan. Let it rest and rise for another 30 minutes.
Preheat oven at 350 F.
Brush the dough with eggwash for golden brown color edge.
Bake the rolls for 20-25 minutes. Brush with melted butter. Enjoy with warm soup or with coffee or tea.

Donuts Dough Recipe:
1 pack rapid rise yeast
1/4 cup sugar
2 eggs
1 cup warm milk
1/2 teaspoon salt
1/2 cup butter softened
4 and 1/2 cup flour
Oil for frying

Steps:
In a large bowl, add warm milk, sugar and yeast. Mix and let it rest for 5 minutes until it bubbles.
Then, add eggs, butter, salt and flour. Mix thoroughly until combined and make a roung ball. Kneed until smooth.
Let it rest for 1 hr until double the size.

Once it rises, divide the dough into 2 parts.
In a table, dust extra flour. Roll and flatten each dough for about 1/4 inch thick. Using a donut cutter, cut each donut dough. Repeat process till done.

Heat a deep frying pan with about 3 inches deep oil. Fry the donuts until golden brown and crispy. Drain in paper towels or in a wired rack. Roll each donuts in white sugar. You can also add glaze or cinn powder. Serve warm. Enjoy!

For Pizza dough recipe:
1 teaspoon yeast
1 teaspoon sugar
3/4 cup warm water
2 cups all-purpose flour
2 tablespoons oil
1/2 teaspoon salt

Steps:
In a bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a mixing bowl, combine the all-purpose flour and salt.
Add the yeast mixture and olive oil into the well and stir together with a spoon until the dough starts to come together.
Transfer dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. If you want thin crust, divide the dough into 2. If you want, thick crust, use the entire dough.
Roll out the dough on a floured surface into my desired thickness.
Transfer the dough to a baking sheet with parchment paper.
Preheat the oven to 475°F and let the dough rest for about 15 minutes.
Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

23/05/2025

Make your meals better with quick and tasty homemade sauces from scratch.
Recipes

Homemade Pizza Sauce

Ingredients:
1 can (14 oz) crushed San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon sugar (balances acidity)

Instructions:
In a bowl, whisk together crushed tomatoes, tomato paste, olive oil, garlic, salt, black pepper, oregano, basil, red pepper flakes, and sugar.

Let the sauce sit for 30 minutes at room temperature for the best flavor. If short on time, you can use it immediately.

Spread over pizza dough, then add toppings and bake. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Homemade Marinara Sauce

Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (San Marzano for best flavor)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon sugar
¼ cup fresh basil, chopped

Instructions:
Heat olive oil in a saucepan over medium heat. Add onions and cook until soft about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes and stir. Add salt, black pepper, oregano, red pepper flakes, and sugar.

Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Stir in basil in the last 5 minutes.

For a smooth sauce, use an immersion blender or standard blender. Serve over pasta, pizza, meatballs, or as a dip!

Homemade Tomato Ketchup

Ingredients:
2 cups fresh tomatoes, puree
1/4 cup water
1/4 cup white vinegar
1/4 cup white sugar (adjust for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Instructions:
In a saucepan, combine tomato puree, vinegar, sweetener, salt, pepper, garlic powder, onion powder and Worcestershire sauce. Stir well and bring to a gentle simmer over medium-low heat.

Let it cook uncovered for 20-30 minutes, stirring occasionally, until it thickens.

If you prefer thicker ketchup, mix cornstarch with water, then stir into the sauce. Simmer for another 5 minutes until it reaches your desired consistency.

For extra smooth ketchup, blend the mixture with an immersion blender or standard blender. Let it cool, then transfer to a sterilized jar. Store in the fridge for up to 3 weeks.

Classic Basil Pesto

Ingredients:
2 cups fresh basil leaves (packed, no stems)
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts (or walnuts for a twist)
2–3 garlic cloves
1/2 cup extra virgin olive oil (plus more if needed)
Salt & pepper to taste
Optional: squeeze of lemon juice (to brighten and help preserve color)

Instructions:
In a food processor, combine basil, nuts, garlic, and Parmesan. Pulse until coarsely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season with salt, pepper, and a little lemon juice if using.
Taste and adjust: more cheese for richness, lemon for brightness, or garlic for kick.

Storage Tips:
Store in an airtight jar in the fridge for up to a week.
For longer storage, freeze it (ice cube trays work great). Top with a thin layer of oil before freezing to preserve color.

Homemade Barbecue Sauce

Ingredients:
1 cup ketchup (preferably a quality brand)
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp molasses (adds depth)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika (for that smoky flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp black pepper

Instructions:
Combine all ingredients in a saucepan over medium heat. Stir well and bring to a simmer. Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust seasoning—more sugar for sweet, more vinegar for tang, more hot sauce/cayenne for spice.
Let cool, then store in an airtight jar in the fridge last to 2 weeks.

Best Homemade Alfredo Sauce

Ingredients:
1/2 cup unsalted butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese (not pre-shredded!)
2–3 garlic cloves, minced
Salt & freshly cracked black pepper, to taste

Optional: pinch of nutmeg (adds a subtle warmth)

Instructions:
Melt butter in a large skillet over medium heat. If using garlic, sauté it gently for about 1 minute until fragrant (don’t brown it).

Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, stirring often.

Reduce heat to low, then gradually whisk in the Parmesan cheese until melted and smooth.

Season with salt, pepper, and a small pinch of nutmeg if using. Simmer gently for another minute or two, then toss with hot pasta immediately.

Tips:
Use good Parmesan—it makes or breaks the flavor.
Don’t boil after adding cheese, or it can get grainy.
Best served right away. If it thickens too much, loosen it with a splash of pasta water.

❤️ Be Kind ❤️ Be Love ❤️

16/05/2025

Lasagna Recipe
Ingredients: 👇👇

1 pound ground beef
1 pound Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 cup water
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
12 lasagna noodles
15 ounces ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 375°F (190°C).
In a large skillet, cook the ground beef, Italian sausage, and chopped onion over medium heat until the meat is browned and the onion is translucent. Drain excess fat.
Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
Cook lasagna noodles according to package instructions. Drain and set aside.
In a mixing bowl, combine ricotta cheese and egg. Mix well.
In a baking dish, spread a thin layer of meat sauce. Place a layer of noodles on top, followed by a layer of the ricotta mixture, and a layer of mozzarella cheese. Repeat the layers, ending with a layer of meat sauce and a generous sprinkling of Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until the cheese is bubbly and slightly browned.
Let the lasagna cool for 15 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 580 kcal | Servings: 8 servings

15/05/2025

1. Yum Yum Sauce (Japanese Steakhouse Style)
This creamy, tangy, and slightly spicy sauce is a staple at Japanese hibachi restaurants. It pairs beautifully with grilled shrimp, steak, or vegetables, and it also works as a dip for fries or drizzled over fried rice.

Ingredients:

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sriracha sauce
1 teaspoon paprika
1 tablespoon rice vinegar
1 tablespoon mirin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions:

Combine all ingredients in a bowl.
Whisk until smooth and creamy.
For best flavor, refrigerate for at least 1 hour before serving.
Pro Tip: Adjust the sriracha to control the spice level, and don’t skip the mirin—it adds authentic umami depth.

2. Homemade Hamburger Sauce (The Ultimate Burger Upgrade)
Forget store-bought condiments—this creamy burger sauce is packed with sweet, tangy, and smoky flavors that perfectly complement grilled patties, sandwiches, and even fried chicken.

Ingredients:

1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
1–2 tablespoons pickled relish
1–2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Instructions:

Mix all ingredients in a bowl until fully blended.
Store in an airtight container in the refrigerator for up to a week.
Pro Tip: This sauce also makes a great dipping sauce for fries or chicken tenders.

3. Shawarma Sauce (Middle Eastern Garlic Yogurt Sauce)
Creamy, tangy, and filled with herby goodness, this shawarma sauce is ideal for chicken, beef, or lamb shawarma. It’s also great in wraps or as a dip for pita bread.

Ingredients:

1/3 cup mayonnaise
1/3 cup Greek yogurt
Juice of 1/2 lemon
1 garlic clove, finely shredded
1/2 teaspoon cumin
1/2 teaspoon dried parsley
1/4 teaspoon salt
Instructions:

Mix all ingredients in a small bowl.
Refrigerate for 30 minutes to let the flavors meld.
Pro Tip: Use full-fat Greek yogurt for a thicker, richer texture.

4. Satay Sauce (Creamy Peanut Coconut Sauce)
This Thai-inspired satay sauce is a rich and creamy blend of peanut butter, coconut milk, lime juice, and red curry paste. Perfect for grilled meats, noodles, or veggie bowls.

Ingredients:

1/2 cup peanut butter
1/2 cup coconut milk
2 tablespoons soy sauce
Juice of 1 lime
2 tablespoons red curry paste
1 teaspoon honey or sugar

Instructions:

In a saucepan, combine all ingredients over medium heat.
Stir constantly until smooth and warmed through.
Serve warm as a dip or drizzle.
Pro Tip: This sauce thickens as it cools—add a splash of water or more coconut milk to loosen it up,

01/03/2025

26/02/2025

Hatod moments
Francisco Bangoy Int'l Airport Davao City

26/02/2025

See you in Japan soon

03/02/2025

My mamala
゚viralシ