Cauliflower and Potato Croquettes (The Earthly Cook)

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Bryan Ishigo

Ingredients

  • 1
    Cauliflower head
  • 1
    cup Flour
  • 3
    Small potatoes
  • 1/2
    tsp Mixed herbs
  • 1/2
    tsp Cajun spice
  • 1/2
    tsp Paprika
  • 1/2
    tsp Dried coriander spice
  • 1/2
    tsp Dried chili flakes
  • 1/4
    tsp Salt
  • 1
    tsp Chia seeds
  • 1/2
    cup Flour
  • 1/4
    cup Water
  • 1
    cup Breadcrumbs
  • 1/4
    cup Cornflakes
  • 2
    tsp Rolled oats

Instructions

1
Chop your cauliflower into four and boil for five minutes and roughly chop into small pieces.
2
Add your chopped cauliflower into flour.
3
Grate potatoes and let them sit on a strainer for 15 minutes until water stops coming out and dry potatoes with towel. Add your dried potatoes int cauliflower mix and add your seasoning with chia “egg” and mix well. (To make chia egg: add 1 teaspoon chi
4
Use an ice cream scoop or spoon to create similar sized balls and roll them into flour.
5
Mix your ½ cup flour with water until runny and cover the balls in batter.
6
Crush together your breadcrumbs, cornflakes and oats in a blender until well combined. Coat your balls in the crumbed mixture and firmly shape before frying in hot oil for five minutes on each side then place on paper towel.
7
Serve with a salad and drizzle with dressing.
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Chop your cauliflower into four and boil for five minutes and roughly chop into small pieces.

Crispy Deep Fried-Olives (The Earthly Cook)

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Bryan Ishigo

Ingredients

  • 1
    cup Breadcrumbs
  • 1/2
    tsp Mixed herbs
  • Pinch of black pepper
  • 1/2
    tsp Seasoning of choice
  • 1
    tbsp Flour
  • 1/4
    cup Plant milk
  • 1
    cup Kalamata olives
  • 1
    cup Oil
  • Handful chopped parsley

Instructions

1
In a medium sized bowl mix breadcrumbs with herbs, pepper and seasoning.
2
In a small bowl. Mix your milk and flour until thick batter firms.
3
Take one olive and dip into the flour batter ensuring it is properly covered Then take batter-covered olives and roll in breadcrumb mixture until completely coated.
4
Add oil in a small pot on medium Slowly add coated olives and let it fry for three minutes on each side until golden
5
Let them rest on paper towel and serve with sprinkled parsley.
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In a medium sized bowl mix breadcrumbs with herbs, pepper and seasoning.

Steamed African Dumplings (Dombolo) (The Earthly Cook)

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Bryan Ishigo

Ingredients

  • 4
    cups Flour
  • 1
    Sachet dry yeast
  • 4
    tsp Sugar
  • 1/2
    tsp Salt
  • 2
    cups Warm water

Instructions

1
Mix all your dry ingredients together and slowly add your water.
2
Knead the dough for 15 minutes then form into a ball and coat with oil.
3
Place in a well-greased bowl and cover with clingwrap and let it rise overnight in the fridge or one hour in warm area until double in size.
4
Take a muffin rack and coat with oil.
5
When dough is ready, ensure your hands run through water to easily manipulate dough. Pinch a small size and form into ball and place into your muffin section. Cover with cloth for 15 minutes and let rise.
6
Take a deep, large oven friendly dish and place your muffin rack inside and slowly pour 1 lite of boiling hot water in dish, ensuring that the water is at lower level than muffin rack.
7
Cover with foil and let it bake in oven for 45 minutes on 180 degrees.
8
Remove from oven and unwrap and serve with soup.
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Mix all your dry ingredients together and slowly add your water.

Banana Pancake Cereal with Peanut Butter and Chocolate (The Earthly Cook)

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Bryan Ishigo

Ingredients

  • 2
    Small ripe bananas
  • 1
    tsp Vanilla essence
  • 2
    cups Plant milk
  • 2
    cups Flour
  • 2
    tsp Baking Powder
  • 1/2
    tsp Salt
  • 1/2
    tsp Ground cinnamon
  • 1/2
    tsp Nutmeg
    optional
  • 1/2
    cup Sugar
  • 2
    tbsp Peanut Butter
  • 2
    tbsp Icing Sugar
  • 1
    tsp Cocoa powder

Instructions

1
Mash your bananas until a chunky paste forms and add vanilla and milk
2
In a separate bowl, add your flour baking powder, salt, cinnamon, nutmeg and sugar and stir.
3
Pour in your wet ingredient and combine well.
4
Add batter into a piping bag with small nozzle or into squeeze bottle with small hole.
5
In a well-greased pan, slowly squeeze batter (counting for three seconds) and let it fry until bubbles form.
6
Flip on the other side and fry for three minutes until golden
7
Take your peanut butter and microwave for 30 seconds until melted
8
To make chocolate sauce, whisk your icing sugar with cocoa powder and teaspoon of warm water until smooth mixture forms
9
Drizzle peanut butter and chocolate sauce on pancake cereal  Serve with sliced bananas.
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Rosemary Cabbage Stir Fry with Mushrooms (The Earthly Cook)

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Bryan Ishigo

Ingredients

  • 4
    Large potatoes
  • 1/2
    Medium sized cabbage
  • 1
    Large onion
  • 1/2
    tsp Tumeric
  • 1/2
    tsp Mixed herbs
  • 1/2
    tsp Paprika
  • 1/2
    Red pepper
  • 1/2
    Green pepper
  • 1/2
    Yellow pepper
  • 2
    cups Sliced mushrooms
  • 1
    tsp Rosemary seasoning

Instructions

1
Peel your potatoes and divide each into four then boil in hot water until soft
2
Thinly slice your cabbage and boil until soft yet crunchy
3
Transfer your cabbage into bowl and fry your onions on medium heat and add your seasoning.
4
Add your thinly sliced mixed peppers and stir then add your mushrooms Wait until mushrooms are half way cooked then add your cabbage and boiled potatoes.
5
Add rosemary seasoning and stir for the final time then serve.
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Herbed Flatbread (No Yeast) (The Earthly Cook)

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Bryan Ishigo

Ingredients

For the filling

  • 1/2
    cup Thinly sliced onions of your choice mixed with spring onions
  • 1/4
    cup Flour
  • 1
    tsp Sugar
  • 1
    tsp Salt
  • 1
    tsp Seasoning of your choice
  • 1/4
    cup Hot oil
  • 2
    cups All-Purpose Flour
  • 1/2
    tsp Black pepper
  • 1
    tsp Mixed herbs
  • 1/2
    tsp Salt
  • 1/2
    cup Hot water
  • 1/4
    cup Room temperature water

Instructions

1
Mix together flour, salt, pepper and mixed herbs
2
Slowly pour in hot water while mixing and then add room temperature water.
3
Knead for five minutes until smooth and cover with cloth and let rest for 1 hour
4
Knead the dough for a minute and divide into four sections.
5
Prepare your filling by mixing all ingredients together and then pour hot oil and stir until well combined.
6
Flour the surface and roll doll as thing as possible into a rectangular shape and brush your paste filling on the dough
7
Roll dough into thin long piece and roll into pinwheel and flatten with your wrist and let rest for 30 minutes.
8
Sprinkle flour onto surface again and roll though until flat.
9
Heat on a well-greased oil on medium for five minutes on each side until golden
10
Serve hot
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Citrus and Poppyseed Squares (The Earthly Cook)

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Bryan Ishigo

Ingredients

For the icing

  • 1/2
    cup Icing sugar
  • Juice from 1/2 grapefruit
  • Zest from one orange
  • 1 1/2
    cups Warm plant milk
  • 1
    tbsp Apple cider vinegar
  • Juice from 1/2 Orange
  • Juice from 1/2 grapefruit/lemon
  • 1
    tsp Vanilla essence
  • 1/4
    Sunflower oil
  • 2
    cups Flour
  • 2
    tsp Baking powder
  • 1/2
    tsp Baking soda
  • 1/2
    Salt
  • 1 1/2
    cup Sugar
  • 2
    tbsp Poppy seeds
  • Zest from one orange

Instructions

1
Whisk milk with apple cider vinegar and let rest for 10 minutes.
2
When bubbles have formed, add juice from orange and grapefruit, vanilla and oil and mix together until well combined.
3
In a separate bowl mix your dry ingredients with poppy seeds and orange zest.
4
Create a well in the middle and pour in your wet ingredients and mix until well combined.
5
In a well-greased rectangular oven dish, pour your batter and bake in oven for 35 minutes on 180 degrees. Let it cool for 10 minutes before slicing into 24 equal pieces.
6
Prepare your icing mixture by adding all ingredients until thick.
7
Drizzle icing on top of squares and serve.
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Okada Vlog (Juan Big Bite)

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Bryan Ishigo

Instructions

1
We stayed here for one night in their deluxe room which comes with two twin beds and a big jacuzzi.
2
The room overlooks the Olaf’s fountain
3
For food, there are a lot of options. I recommend you try their lobby lounge where we had wine and a gorgeous plate of cake and chocolate. Enjoy!
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Nikkei Robata Review (Juan Bug Bite)

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Bryan Ishigo

Instructions

1
Cocktails we ordered from the bar - Mr Ozaki - Fantasy Negroni - Harajuku Daiquiri
2
The star of the show: Robata Steak with Truffled Mashed Potato Perfectly medium-rare and went for second bites!
3
We also got Yakitori Platter and Dulce de leche for dessert.
4
This was truly a memorable dining experience.
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Mushroom Pepper Steak (Juan Big Bite)

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Bryan Ishigo

Ingredients

Chicken Patty

  • 1/2
    kg Ground Chicken
  • 1
    Tbsp Oyster Sauce
  • 1
    Tsp Garlic Powder
  • 1
    Tsp Onion Powder
  • 1
    Can Minced Mushrooms
  • 1
    Tsp Paprika
  • Salt and Pepper

Gravy

  • 1
    Tsp Butter
  • 2
    Tbsp Flour
  • 1/3
    Cream
  • 1
    Tbsp Cream of Mushroom
  • 2
    Tbsp Milk
  • 1
    Tsp Onion Powder
  • 1
    Tsp Liquid Seasoning

Instructions

1
In a big bowl, add your ground chicken, dry ingredients and all seasonings together. Carefully massage your chicken with gloves to make sure they are combined. Form the chicken mixture into patties that are around 1/3 of an inch thick.
2
In an oiled pan, pan fry the chicken patties on both sides. Make sure each side is cooked and until the crust is slightly golden brown.
3
Once cooked, set the burgers and aside and use the same pan for the gravy. Begin by making a roux using the butter and flour. Follow that by adding the rest of your gravy ingredients together in the pan and letting it cook. Once gravy is done, serve tog
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