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Ohjhoy

@cookwithjhoy

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SAHM expat🇵🇭🇩🇪 living far from takeout but close to my kitchen👩🏻‍🍳 homemade comfort, one craving at a time. Work w/ me [email protected]

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Craving Filipino Dumplings 😋🥟 made Chili garlic oil too 😋

Ingredients:

* 500g ground beef
* 1 pack wonton wrappers
* 1 large carrot, chopped (reserve a little for topping)
* 2 large onions, quartered
* 1 stalk spring onion, chopped
* 2–3 cloves garlic
* 4–6 shrimp, peeled and deveined
* 1 tsp ground black pepper
* 1 tsp paprika powder
* 1 tsp salt
* 1 tsp soy sauce
* 1 tsp vegetable or beef bouillon powder
* Sugar, to taste (optional)

For the dipping sauce:

* Soy sauce
* Lemon juice

For the Chili Garlic Oil:

* 3–4 tbsp olive oil, or as needed
* 4–5 cloves garlic, minced
* 1–2 tbsp chili flakes, chili powder, or chopped fresh chilies

Adjust the amount of chili and oil to your liking.

Instructions:

1. Add the carrot, onions, garlic, spring onion, and shrimp to a food processor. Pulse until everything is finely chopped.
2. Transfer the chopped mixture to a large bowl with the ground beef.
3. Add the black pepper, paprika powder, salt, bouillon powder, soy sauce, and sugar (if using).
4. Mix everything thoroughly using a spatula or your hands until well combined.
5. Place about 1 tbsp of the beef mixture in the center of each wonton wrapper. Gather the sides around the filling and gently press to shape the siomai. Watch the video for reference.
6. Top each siomai with a little finely chopped carrot.
7. Bring water to a boil in a steamer. Lightly brush the steamer basket with oil to prevent the siomai from sticking. Arrange the siomai in the basket, leaving a little space between each piece.
8. Cover and steam for approximately 15 minutes, or until the filling is fully cooked. The center should reach 74°C (165°F).
9. Serve warm with homemade chili garlic oil and a dipping sauce made with soy sauce and lemon juice.

Chili Garlic Oil:

1. Heat the oil in a small saucepan over medium-low heat.
2. Add the minced garlic and cook, stirring frequently, until lightly golden and fragrant.
3. Add the chili flakes or chopped chilies and cook briefly over low heat, stirring continuously to prevent burning.
4. Remove from the heat and allow the oil to cool slightly before serving.

Enjoy! 🥟❤️
#siomai #siumai #dumplings #recipe #homemade by @cookwithjhoy

Chicken Fried Rice🍚

Ingredients:
2–3 cups leftover cooked rice (preferably chilled)
1 boneless chicken thigh or breast
1 cup mixed vegetables
1 onion, chopped
2 cloves garlic, minced
2–3 stalks spring onions, chopped
3–4 eggs
Cooking oil, for frying
For the Sauce:
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp ground black pepper
½ tsp paprika powder
½ tsp salt (adjust to taste)
1 tsp sugar
1 tsp ketchup
For the Chicken Marinade:
1 tsp soy sauce
1 tsp cornstarch
Garlic powder, salt, and pepper, to taste
Instructions
1. Marinate the chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with soy sauce, cornstarch, garlic powder, salt, and pepper. Mix well and let it marinate for 10–15 minutes.
2. Prepare the eggs: Crack the eggs into a bowl, season with a pinch of salt, and beat until well combined. Set aside.
3. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, ground black pepper, paprika powder, salt, sugar, and ketchup. Mix well and set aside.
4. Cook the chicken: Heat a little oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry until golden brown and fully cooked. Remove from the pan and set aside.
5. Scramble the eggs: In the same wok, add a little more oil if needed. Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
6. Sauté the vegetables: Add a little oil to the same wok. Sauté the chopped onion and minced garlic until fragrant. Add the mixed vegetables and stir-fry for about 3 minutes, or until tender.
7. Combine the ingredients: Return the cooked chicken and scrambled eggs to the wok. Add half of the chopped spring onions and stir-fry for another 1–2 minutes.
8. Add the rice and sauce: Add the cooked rice, breaking up any clumps. Pour in the prepared sauce and stir-fry for 3–5 minutes, making sure everything is evenly coated and well combined.
9. Garnish and serve: Sprinkle the remaining spring onions on top, if desired. Serve hot and enjoy!

#homecookedmeals #friedrice #homecooking #rezepte #recipes by @cookwithjhoy

Baked Honey Mustard Chicken 🍯🍗

Ingredients

* 1 whole chicken
* 2 tbsp sweet mustard
* 2 tbsp honey
* 2 tsp paprika powder
* 2 tsp garlic powder
* 1½ tsp salt
* 1 tsp ground black pepper
* 1 tsp dried oregano
* 1 tsp dried thyme
* 1 tsp dried basil

For stuffing:

* 1–2 onions, halved
* 2 celery stalks

Instructions

1. Prepare the marinade: In a bowl, combine the sweet mustard, honey, paprika powder, garlic powder, salt, black pepper, oregano, thyme and basil. Mix well.
2. Season the chicken: Stuff the chicken cavity with the onion halves and celery stalks. Spread the honey mustard mixture evenly all over the chicken.
3. Truss the chicken: Tie the chicken legs together with kitchen twine to help the chicken hold its shape while roasting.
4. Bake: Place the chicken in a baking dish or roasting pan. Roast in a preheated oven at 150°C for approximately 1½–2 hours, depending on the size of the chicken.
5. Baste: Occasionally spoon or brush the juices from the roasting pan over the chicken to keep it moist and flavorful.
6. Brown the chicken: Increase the oven temperature to 200°C and roast for approximately 5–10 minutes, or until the skin is nicely golden brown. Keep an eye on it, as the honey can burn quickly.
7. Check for doneness: Make sure the thickest part of the chicken reaches an internal temperature of at least 74°C, without touching the bone.
8. Rest and serve: Remove the chicken from the oven and let it rest for about 10 minutes before carving.

Serve with your favorite side dishes and enjoy! 😋❤️

Note: Cooking time may vary depending on the size of the chicken and your oven. Always check that the chicken is fully cooked before serving.

Adjust the seasoning according to your taste. ☺️

#bakedchicken #chickenrecipe #roastchicken #homecooking #homemade by @cookwithjhoy

Pan-Fried Nori with Leftover Gyoza Filling 🍙🥟
For gyoza filling recipe check my reels.

Ingredients

* Leftover gyoza filling (i used beef)
* Nori sheets (seaweed sheets)
* 1–2 eggs, beaten
* A little oil, for pan-frying

Instructions

1. Lay a nori sheet on a flat surface.
2. Spread a thin, even layer of leftover gyoza filling over the nori sheet.
3. Place another nori sheet on top, gently pressing it down to sandwich the filling.
4. Cut into smaller pieces if desired.
5. Dip each piece into the beaten egg, making sure both sides are coated.
6. Heat a little oil in a pan over medium-low heat.
7. Pan-fry on both sides until the egg coating is golden and the filling is completely cooked through.
8. Remove from the pan and serve warm. Enjoy! 😋❤️

Note: You don’t need to fry these until crispy. The nori softens slightly, and you still get that delicious gyoza flavor with a little extra seaweed taste! Adjust according to your taste☺️

#gyoza #homemade #rezepte #homerecipe homecooking by @cookwithjhoy

Baked Chicken with Creamy Mushroom Sauce 🍗🍄

Ingredients

For the chicken:

* 4 chicken thighs or meat of ur choice
* 1 tsp salt
* 1–2 tsp ground black pepper
* 1 tsp paprika powder
* 1 tsp garlic powder
* ½ tsp dried thyme
* 1–2 tsp chili flakes (optional)
* 1–1½ tbsp olive oil

For the creamy mushroom sauce:

* 250 g champignon mushrooms, sliced
* 1 large onion, sliced
* 2 garlic cloves, minced
* 1 tsp paprika powder
* 200 g cooking cream
* 1½ cups chicken broth (or water mixed with chicken bouillon)
* 1 tsp. Tomato paste
* 1 tsp cornstarch, mixed with a little cold water
* Salt and ground black pepper, to taste
* Oil, for sautéing

Instructions

1. Prepare the chicken: Place the chicken in a baking dish. Add the salt, pepper, paprika powder, garlic powder, dried thyme, chili flakes (if using) and olive oil. Mix well until the chicken is evenly coated with the seasonings.
2. Bake the chicken: Bake in a preheated oven at 150°C for about 45 minutes. Then increase the temperature to 200°C and bake for another 8 minutes, or until the chicken skin is nicely browned and roasted. Keep an eye on it to prevent burning. Make sure the chicken is fully cooked.
3. Prepare the mushroom sauce: Heat a little oil in a pan. Sauté the onion and garlic until fragrant and the onion becomes translucent.
4. Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally.
5. Add the paprika powder, salt, pepper, tomato paste, cream and chicken broth. Stir well and let the sauce simmer for about 7–8 minutes.
6. Pour in the cornstarch slurry and stir until well combined. Continue cooking for a few minutes until the sauce has slightly thickened.
7. Taste and adjust the seasoning according to your preference.
8. Serve the baked chicken with the creamy mushroom sauce, alongside rice or mashed potatoes. Enjoy! 😋❤️

#bakedchicken #chickenrecipe #homecooking #rezepte #recipereels by @cookwithjhoy

I saw a chef making shrimp pasta on TV and that was it…craving activated😅 So I went to the kitchen and tried making my own version😅 Made the sauce from the shrimp heads and shells because we’re not wasting all that flavor🤌And yep… exactly what I was craving.

Shrimp Pasta

Ingredients:

* 300 g shrimp/prawns, shell-on
* 250 g pasta
* 1–1½ cups white wine
* 2–3 garlic cloves
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 carrot, chopped
* 1½ tbsp tomato paste
* 1 cup ice cubes
* 1 tbsp butter
* Oil, for frying
* Salt and ground black pepper, to taste
* Chili flakes and fresh parsley, for garnish

Instructions:

1. Peel the shrimp, reserving the heads and shells for the sauce.
2. In a pot, add the shrimp heads and shells, onion, garlic, celery, carrot, tomato paste and white wine.
3. Bring to a simmer and cook for about 8 minutes, stirring occasionally.
4. Add the ice cubes and stir well.
5. Cover and cook for another 10 minutes.
6. Remove the lid and carefully blend everything with a hand blender until the shells and vegetables are finely crushed. You can also transfer everything to a suitable container before blending if you prefer.
7. Strain the mixture through a fine-mesh strainer, pressing well to extract as much of the flavorful liquid as possible. Set the sauce aside.
8. Heat a little oil in a pan and cook the peeled shrimp until just cooked through. Remove from the pan and set aside.
9. In the same pan, pour in the strained shrimp sauce and let it simmer for a few minutes.
10. Add the cooked pasta, shrimp and 1 tablespoon butter. Season with salt and pepper to taste.
11. Toss everything together until the pasta is well coated and the sauce has slightly thickened.
12. Garnish with chili flakes and fresh parsley. Serve and enjoy!
As always, taste and adjust the seasoning according to your preference.

#homemade #shrimppasta #rezepte #homecooking #homerecipe by @cookwithjhoy

Simple shakshuka because sometimes tomatoes, eggs and a good piece of bread are all I need😋🍅🍳❤️

Ingredients:

* 500 g tomatoes, chopped (or as much as you like)
* 1 bell pepper, chopped
* 1 onion, chopped
* 1–2 garlic cloves, minced
* 3–4 eggs (or as many as you like)
* Salt and ground black pepper, to taste
* Olive oil, for sautéing
* Fresh parsley, for garnish
* Bread, for serving

Instructions:

1. Heat a little olive oil in a pan. Add the onion, garlic and bell pepper, then sauté until softened and fragrant.
2. Add the tomatoes and cook for a few minutes, stirring occasionally.
3. Cover and let everything cook for about 4–5 minutes, or until the tomatoes have softened.
4. Remove the lid and gently mash the tomatoes with a spoon or spatula. Season with salt and pepper to taste.
5. Make small spaces in the tomato mixture and crack the eggs into them.
6. Sprinkle with some parsley, cover the pan again and cook until the egg whites are set and the yolks are cooked to your liking.
7. Garnish with more fresh parsley and serve warm with bread. 😋🍞

As always, taste and adjust the seasoning according to your preference.

#Shakshuka #rezepte #homecooking #homerecipe #homemade by @cookwithjhoy

@cookwithjhoy is showing you how simple it is to make your favorite dumplings at home 🥟 These Homemade Gyozas are pan-fried to perfection, making it the perfect appetizer for your dinner spread.

Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.

GYOZA:
800 grams (about 1¾ pounds) ground beef or ground pork
1/2 medium (about 1 pound) green cabbage, finely chopped
1/2 cup finely chopped chives or scallions
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated garlic
3 tablespoons soy sauce
3 tablespoons sake
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1 to 2 teaspoons beef bouillon or other seasoning powder
50 to 60 round gyoza wrappers

ASSEMBLY & COOKING:
Water, for sealing the wrappers
Olive oil or another neutral cooking oil, as needed
1/4 cup water per batch, for steaming
Light soy sauce or another dipping sauce, for serving

https://thefeedfeed.com/cookwithjhoy/homemade-beef-or-pork-gyoza

#homemadedumplings #gyoza #appetizerideas #easyrecipe by @cookwithjhoy

Sotanghon Soup 🍜🇵🇭

Ingredients:

* 130 g sotanghon (vermicelli/glass noodles)
* 2 chicken legs or thighs
* 1 carrot, thinly sliced
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 spring onions, chopped
* 1 handful cabbage, sliced
* 1 tsp salt
* ½ tsp ground black pepper
* 1 tsp atsuete/annatto powder (optional, for color)
* 1 tsp vegetable or chicken bouillon powder
* 1 liter water, for cooking the chicken and making the broth
* Oil, for sautéing
* Boiled eggs, for topping

Instructions:

1. Bring 1 liter of water to a boil, then add the chicken. Cook until the chicken is done, skimming off any foam that rises to the surface.
2. Remove the chicken and let it cool. Keep the chicken broth for the soup. Once cool enough to handle, shred the chicken and set aside.
3. Heat a little oil in a pot. Sauté the onion and garlic until fragrant and the onion becomes translucent.
4. Add the carrots and sauté for about 1 minute.
5. Add the shredded chicken and most of the spring onions, reserving some for topping. Sauté for another 2–3 minutes.
6. Season with salt, pepper, atsuete powder and bouillon powder. Pour in the reserved chicken broth and bring to a simmer.
7. Add the sotanghon noodles and cook until softened.
8. Add the cabbage during the last few minutes of cooking and simmer until just tender.
9. Sotanghon absorbs a lot of liquid, so add more water or broth as needed until you get the amount of soup you like. Taste and adjust the seasoning to your preference.
10. Serve hot with boiled egg and the reserved spring onions on top. Enjoy! ☺️🍜❤️

Tip: The soup will continue to thicken as it sits because the noodles absorb the broth, so don’t be afraid to add more liquid.

#sotanghon #rezepte #homecooking #homemade #souprecipe by @cookwithjhoy

Creamy Potato Soup 🥔🥣🍂
It’s getting chilly again, so potato soup it is. ☺️🍂 Warm, creamy, comforting and exactly what I was craving today. 😋

Ingredients:

* 1 pack of Bacon sliced
* 8–10 potatoes, quartered
* 3 stalks celery, chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 200 g cream
* 1 cup shredded cheddar cheese
* 1 liter water or broth
* 2 tsp beef bouillon powder (omit if using a well-seasoned broth, or adjust to taste)
* 1 tsp salt
* 1 tsp ground black pepper
* 1 tsp paprika powder

How to make it:

1. Fry the bacon until crispy. Remove from the pan and set aside.
2. In the same pan, sauté the onion and garlic until translucent. Add the celery and cook for another 2 minutes.
3. Add the potatoes and sauté for 1–2 minutes.
4. Season with salt, pepper, paprika and beef bouillon powder. Pour in the water or broth and stir.
5. Cover and simmer for about 30 minutes, or until the potatoes are tender.
6. Remove a few pieces of potato and set them aside. This gives the finished soup some nice chunks. 😋
7. Add the cream and stir.
8. Using a hand blender, blend the soup until smooth and creamy.
9. Add the reserved potatoes back in. Stir in the cheddar cheese and let everything cook for a few more minutes until the cheese has melted and the soup is creamy.
10. Taste and adjust the seasoning to your liking.
11. Serve topped with crispy bacon and celery leaves, with some bread on the side 🥖🤎

As always, adjust everything according to your own taste.

#Potatosoup #homemade #rezepte #recipe #homecooking by @cookwithjhoy

I usually make this whenever I run out of Golden curry and can’t make it to the asian shop. This recipe is based on my own taste. I adjusted the spices until I got the flavor I personally like.

Ingredients:

100g butter
100g All purpose flour
24g of curry powder (any available)
1 tbsp. Garam masala
1 tbsp. Ketchup or tomato paste
1 tbsp. Worcestershire sauce
Pepper, garlic powder & sugar to taste.

To make the curry roux:

1. Melt the butter over medium-low heat.
2. Add the flour and cook, stirring regularly, until lightly browned.
3. Add the curry powder, garam masala and remaining ingredients.
4. Cook briefly until everything is combined and fragrant.
5. Transfer to a container or mold and let it cool. Refrigerate until firm, then portion into cubes. Freeze what you’re not using.

To use it for curry:

1. Cook your meat and vegetables as you normally would for Japanese-style curry.
2. Add water or stock and simmer until everything is tender.
3. Add the homemade roux gradually and stir until completely dissolved and the sauce reaches the thickness you like.
4. Now taste your curry and adjust it to YOUR liking. The roux is only the base. 😊 Add more curry powder, salt, pepper, sugar, garlic, Worcestershire sauce, soy sauce or other seasonings you enjoy.
5. I personally add about 2 tsp–1 tbsp soy sauce to the finished curry sauce for a slightly darker color and extra flavor.

There’s no strict rule here, experiment! ❤️ Everyone likes their curry differently, so use this roux as a starting point and make the finished sauce your own. 🍛

Note: The amount of liquid needed depends on how large/heavy you make your roux cubes and how thick you like your curry, so I recommend adding the roux gradually rather than relying on a fixed “one cube = X ml” ratio.

#japanesecurryroux #homemade #japanesecurry #recipe #rezepte by @cookwithjhoy

Today’s craving Chicken Katsu Curry 🍛

Ingredients:

Chicken Katsu:
2 chicken breasts (cut in the middle)
1 cup all-purpose flour with salt and pepper to taste
2 eggs, beaten
1 1/2 cups Panko bread crumbs
Oil for frying

Curry Sauce:

1 onion, sliced
2 cloves garlic, minced
1 carrot, sliced
2-3 small potatoes, quartered
2 cubes of Golden Japanese curry sauce
1 1/2 cups water
Oil for frying

1. In a small pot, sauté garlic and onion until softened.
2. Add carrots, potatoes, and curry cubes, then cook until the curry dissolves.
3. Add water, cover, and simmer until the sauce thickens and the vegetables are tender, stirring occasionally.
4. Pound the chicken breasts until thinner. Dredge in flour, then in beaten eggs, and finally coat with Panko crumbs. Ensure it is well coated.
5. Fry for about 3 minutes on each side until golden brown. Remove when perfectly golden.
6. Serve with curry sauce and rice if desired😋

#chickenkatsu #homecooking #homecookedmeals #rezepte #recipereels by @cookwithjhoy