Oonas

Grill Chicken with Coca-cola & Roasted Garlic

jceaqrmgvut — Mon, 12 Jun 2017 16:36:04 +0000

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BBQ Chicken with Cauliflower & Roasted Garlic

jceaqrmgvut — Mon, 12 Jun 2017 16:21:25 +0000

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Fried Grill Nun & Double Drinks Friends Combo Pack

jceaqrmgvut — Mon, 12 Jun 2017 16:13:50 +0000

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Fried Chicken & Free Drinks Family Combo Pack

jceaqrmgvut — Mon, 12 Jun 2017 16:11:37 +0000

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Fried Fish & Salad Dinner with Special Water

jceaqrmgvut — Mon, 12 Jun 2017 16:09:34 +0000

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Sunday Brunch: Bacon and Egg Gua Bao

jceaqrmgvut — Wed, 31 May 2017 12:49:23 +0000

Steamed buns make the perfect vehicle for a quick breakfast sandwich. If you keep a stash of frozen buns in your freezer, you’re halfway to a quick and easy fun take on a classic bacon and egg bun. I tend to stock up on these little buns when I’m at the Asian grocery store, just because they’re so convenient. Sometimes I take the time to make a huge batch to steam and freeze, but when I do, I find that most of the buns end up in my tummy, rather than the freezer. I could brunch on these bao all day long: crisp bacon, fluffy scrambled egg, fresh cucumbers, and a touch of sweet and savory hoisin sauce tucked into a fluffy steamed bun. I contemplated going with a sunny side up egg for the runny yolk appeal, but in the end I’m glad I went with the folded over scrambled eggs. They fit inside the buns perfectly, making these guys the perfect package of sweet, savory, crispy, crunchy, and soft.

Chicken Wing Fry with Garlic Sausage

jceaqrmgvut — Tue, 14 Feb 2017 08:22:43 +0000

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Flaky Buttery Biscuit with red hot Garlic sausages

jceaqrmgvut — Mon, 13 Feb 2017 18:42:10 +0000

In a small bowl or liquid measuring cup, whisk together 1 cup of warm water and the sugar. Sprinkle the yeast on top and let proof for 5 minutes.

In the bowl of your stand mixer, use a wooden spoon to stir together the flour, sugar and salt. Attach the dough hook.

In a medium bowl or large liquid measuring cup, whisk together the eggs, oil, water, and honey.

Add the yeast mixture to the wet ingredients. Stir to combine. Use the dough hook and knead on low speed. Make sure all the flour is picked up from the bottom of the bowl. The dough is quite wet, if needed, add flour, a tablespoon at a time, until the dough is smooth and no longer sticky. Knead for 7-10 minutes, or until the dough is soft and pliable and passes the window pane test.

Divide the dough into two equal pieces, tucking into balls. Set into lightly oiled large bowls and cover loosely with plastic wrap. Rise overnight in the fridge, or at room temp until doubled, about 2 to 2.5 hours.

When ready to bake, preheat the oven to 375°F.

Working with one ball of dough at a time, divide into 3 for a 3 strand braid or 6, for a 6 strand braid. Roll out the dough into ropes/logs, about 1 foot long.

For a 3 strand braid: Don’t pinch the tops of the logs together, just start braiding. When you reach the end, pinch the ends together, then flip your loaf over and upside down so that the top is now at the bottom. Braid and then pinch, tucking in both ends.

For a 6 strand braid: Pinch the tops of the six logs together. You want to take the outermost log, bring it over two strands, tuck it under one, and bring it over the last two. You want to repeat the pattern, taking the outermost log, going over two strands, under one, over two. Repeat until the entire loaf is braided. Pinch the ends and tuck under.

Sweet and Savory Garlic Shallot Grilled Chicken

jceaqrmgvut — Mon, 13 Feb 2017 14:16:57 +0000

A couple months after Mike and I got married, Mike’s mom gave us a giant tub of marinated chicken. I was ecstatic! See, one night, at Mike’s parents’ place, we had some amazing grilled chicken. I was obsessed. It was sweet, savory, garlic-y, sticky, charred deliciousness. I wanted to learn how to make it myself so I asked her for the recipe. So, as moms do, she told me it was fish sauce, garlic, shallots, and sugar. I asked how much of everything and got: oh, a little bit of this, a little bit of that, until you feel like it tastes right. I tried to recreate it, many times, but to no avail. Finally she took pity on me and made me a huge tub of marinated raw chicken thighs. I happily grilled it and Mike and I feasted for 6 meals straight with fluffy white rice and crunchy fresh cucumbers. After days of chicken, I wasn’t tired of it, it was that good. After we ran out we ate other things, but I still dreamed of that chicken. So, when Mike’s mom gave us another tub of chicken telling us it was the same chicken, a month or so later, I was in heaven.

In a slightly suspicious heaven though because the chicken didn’t look like my chicken, the chicken I had come to know and love. It had some other things in it?! Other things that were delicious, sure, but the thing is, it didn’t have that smack you in the face flavor of the first chicken. I was happy on the outside because I’m not the type of person to turn down a food gift, but on the inside I was crying because the chicken I knew and loved was over, forever.

Fish Tarka Dreamhouse Dinner

jceaqrmgvut — Fri, 10 Feb 2017 11:08:37 +0000

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Lorem is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.