Ingredients

• 6 bananas
• One quart of heavy cream
• Half a can of condensed milk
• Vanilla pudding
• Nilla cookies

How to Cook

Step 1: Mix together heavy cream and condensed milk together using a mixer until 90% peaks form.

Step 2: Mix in the vanilla pudding into the cream mixture.

Step 3: Cut your bananas into thin slices.

Step 4: Add both the thinly cut bananas and Nilla cookies into the mixture and evenly mix everything.

Step 5: Cover the banana pudding and let it sit in the refrigerator for at least 4 hours.

Step 6: Put the pudding in containers and serve, or eat it straight from the pan.

Throughout my life I’ve been a picky eater. I would rather eat the same thing for a month straight than to try something new. I’ve always thought it was a weird fear of mine, not enjoying new food. Banana pudding was one of those food I’ve always contemplating on trying. The thought of banana flavored food was odd but intriguing to me. I decided to try and make it on my own in hopes of enjoying it because of the enthusiasm people felt from Magnolia Bakery’s famous banana pudding. After making a huge batch, I decided to store some for my friends to try. After tasting the banana pudding, my attitude towards trying new things ultimately changed. My family and friends enjoyed my banana pudding despite being picky eaters as well. Seeing my friends and family devouring my food made me enjoying baking and cooking new recipes for them. This transformed my view and allowed me to expand my ideas of trying something new whether it is food or habits or hobbies.

Ingredients:

• 3 pounds boneless, skinless chicken thighs or Breast
• 2 tablespoons green seasoning
• 2 teaspoons grated garlic
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tablespoons vegetable oil, or canola oil
• 3 tablespoons cane sugar, or brown sugar
• 2 cups parboiled rice, washed and drained
• 2 cups canned pigeon peas
• 1 cup diced carrots
• 2 cups fresh coconut milk
• 2 cups chicken stock (Maggi)
• 1 whole Scotch bonnet pepper

Instructions:

• In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste.
• Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 1 hour.
• Pour the oil into a large pot and place over medium-high heat. Let it heat until hot but not smoking.
• Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer.
• Let the sugar melt until it starts to froth and bubble.
• As soon as the edges of the froth/bubbles start to turn a slight shade darker, immediately add the seasoned chicken. Stir to mix and coat with the burnt sugar.
• Let cook for 7 to 10 minutes.
• Add pigeon peas, and carrots (if using) and cook for 1 minute.
• Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste.
• Toss in the whole Scotch bonnet pepper. Bring the mixture to a boil and cover the pot.
• Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes.
• Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
• Serve hot or at room temperature and enjoy.

Pelau doesn’t have a precise pinpoint of where it originated. This can be due to that there’s many variations to make it because different cultures make it in different ways. However, I am accustomed to the Trinidadian way because my mother is Trinidadian, resulting the pelau to be made the Trinidadian way. My mom often makes this dish because how accessible the ingredients are and its easy to cook, especially in large amount. Also, my mom is at work for days at a time, so she would cook me this dish to last me by the time she comes back. I honestly believe this the only dish I can repetitively eat without getting tired of it, it taste amazing every single. time. This is a recipe that constantly saves me the hassle of spending money on food because in the back of my mind, I know that pelau is in the fridge. Or even wanting to eat something new because it nourished me by being great food, I don’t get tired of eating it. Overall, pelau is a food that puts me at peace and a memorable dish to eat.

Ingredients

• Chinese sausages (however many you want)( I don’t remember which kind GL)
• Water
• Pan
• Soy sauce

Instructions

1. Chop up the sausages to whatever size you want
2. Put the sausage in the pan and wait for it to slightly crisp up on high heat
3. Afterwards, pour in a 1:1 ratio of soy sauce and water (make sure the sausages are almost covered)
4. Turn heat down to medium
5. Put sugar in(however much you want)
6. Cover with a lid and wait till it is cooked through (roughly 10-15 minutes)
7. Optional – you can let it simmer for longer for the soy sauce to condense or use cornstarch
8. Plate it and you’re done

I don’t particularity have a relationship with this dish, other than that I was pretty much addicted to this for a whole summer. Savory dishes tend to pair really well with rice so it was really great since I have rice almost every day. Really makes your hands move on their own. Obviously this probably isn’t the healthiest dish, but it is good. I can gurantee that at least. I remember altering the recipe if I ever felt like I wanted a different kick, literally just putting jalapenos changes the flavor. The spice rouses your appetite especially if you are hungry and just got home. I remember burning it sometimes because I left the stove to do something, I will just say it was too salty and I had to force it down, don’t wanna waste food after all.
I don’t eat this anymore but if I have the ingredients… I just might…….

Instructions

1. First slice your 1 pound of carne asada into strips and cook till it’s ready

1. Open up your bread and mash avocado on the inside of both the top and bottom bun

1. If using ¼ cup of refried beans, spread it across the top bun alongside the avocado.

1. Next, stack the bottom bun with the carne asada, 1 thinly sliced tomato, 1 cup of shredded iceberg

1. lettuce, 2 slices of cheese, 12 slices of pickled jalapeños , and 4 dashes of hot sauce

1. Press the top bun over the toppings

(2)

I chose to share this recipe because my grandma would always make this when I’m feeling down or just not having a good day. When she was young her mother would do this as well when she wasn’t having a good day and in a way it made me feel closer to her. Now that she isn’t here anymore it’s something that I just make for myself or anyone that isn’t having a good day or even feeling. This is something that comforts me and in my own way by giving it to others when they’re down I hope that it comforts them the same way it does for me. My grandma told me that this was something her whole family would make for each just to put a smile on their face and she would love for me to share it with others and continue on with this recipe so it could never die. 

How To Make Cheesecake: The Recipe

Ingredients:
– 1 1/2 cups of crushed graham crackers
– 1 3/4 cups of sugar
– 1 tsp vanilla extract
– 4 large eggs
– 1/2 cup melted butter
– 32 ounces of cream cheese

Instructions:
1. Preheat your oven to 325 degrees
2. Mix the 1 1/2 cups of crushed graham crackers, 1/4 cup of sugar, and 1/2 cup of melted butter inside of a bowl.
3. Once finished mixing, add the crust to the bottom of your 9-inch cake pan, ensuring you press down firmly.
4. In a large mixing bowl, add your softened cream cheese and blend until its smooth and creamy.
5. Slowly add the rest of your sugar and vanilla extract, blending it until the mixture is completely smooth.
6. Add two eggs at a time, until each is fully incorporated. Be sure not to overmix.
7. Pour your cheesecake filing onto your crust, making sure it is evened out.
8. Bake in the preheated oven for 45 minutes to 1 hour, the center should be slightly jiggly and moist.
9. Allow your cheesecake to cool for at least 4 hours.
10. Enjoy!

Blog Prompt #2:
I decided to create a recipe for cheesecake because it is a staple in my household during the holiday season. My mom always bakes a cheesecake for Thanksgiving and Christmas, it has to be one of my favorite desserts. I don’t have a deeper connection with the ingredients used, it just reminds me of the winter season, or the holiday season. Although cheesecake is delicious, it is not the best treat for nourishment, due to the high amount of calories. Every year my mom makes cheesecake for the holiday season, trying different flavors according to the holiday each year. Last year, my mom make a candy cane cheesecake that was red and white, and it tasted just like a peppermint The year before, we made a pumpkin cheesecake that tasted like a sweet pumpkin pie. In my opinion, cheesecake is a great “stress-relief” food and is great for people that have a major sweet tooth.

Ingredients: 

• Tin Foil 
• Pork belly 
• Salt 
• Pastry brush
• Rice Vinegar 

Instructions: 

1. Prepare the Pork Belly

• Cut two slashes on the bottom of the pork belly into thirds. Make sure the cuts are not too deep, cut about ⅔ into the meat. In a pan, add approximately 300mL of water, and then, over high heat, boil the pork belly with the skin side down for about 2 to 3 minutes.

2. Sauce Time (Optional)

• Within the slashes and the sides, you can rub seasoning inside. Typically, people rub salt, oyster sauce, sugar, white pepper powder, etc. But, lowkey, you can put whatever spice or sauce you like in there.

3. Prepare the Skin

• Flip the meat skin-side up. Use the pastry brush to brush the skin with a teaspoon of rice vinegar. After that, use a knife or a fork to poke holes all over the skin. This is to ensure the skin is crispy and fluffy. 

4. Fridge Time 

• Put the meat onto a rectangular piece of aluminum foil. Then, fold the aluminum foil so that the sides of the meat are completely covered (almost like creating an aluminum box for the meat). After that, refrigerate the meat overnight to dry out the skin.

5. Prepare the Skin 2.0

• Poke the skin again with a knife or fork. Next, rub around ⅓ teaspoon of salt onto the skin 

6. Cooking Time 

• Preheat the oven to 374°F. Then, bake the meat at 374°F for 50 minutes. After that, bake it again for 20 minutes at 410°F. Enjoy!

This recipe is a classic and immensely popular Cantonese dish that originated from around the southern region of China. Nearly every Cantonese family I know had eaten and loved this dish due to its crispy exterior skin and the soft tender fatty meat on the inside. Although it is normal to eat this dish casually, it is exceptionally common to recognize this dish at celebrations and various festive occasions, such as Chinese New Year, weddings, and family gatherings. While I’m not exactly certain about the “good luck” and religious aspect of the dish, I do know for certain that when an entire pig is purchased to make crispy pork belly, it is to symbolize good luck and prosperity. However, I’m unsure if the same would apply to smaller portions of crispy pork belly. Personally, me and my family eat this dish every year on Chinese New Year, and I can never get tired of it. It would always be the first dish I would pick, and whenever I think of Chinese New Year’s, my memory would instantly go back to crispy pork belly.

Welcome to a disaster class about cooking, where I, Ha Joon Jeon, will teach you how to cook bacon and hash brown fried rice. All you’ll need is day-old rice, a strip of bacon, a hash brown, oyster sauce, any kind of oil, a pan, a cutting board, and a knife.

How to Cook

Step 1) Slice the bacon into little pieces.

Step 2) Oil up the pan with the heat on.

Step 3) Once reasonably heated, drop the hash brown into the pan.

Step 4) While cooking the hash brown, brutally mash it until it turns into small little entities.

Step 5) Once sufficiently smashed, add the bacon and rice to the pan.

Step 6) Now, add the oyster sauce (amount may vary depending on the person’s taste).

Step 7) Mix it all together on high heat.

Step 8) Majestically plate it and enjoy the meal!

Story Behind the Recipe

It was some random Saturday afternoon, and I was starving. I was home alone, and there really wasn’t anything to eat. I was looking through the fridge, and two items caught my attention: hash browns and bacon. That was it! I assumed I would fry these up and call it a meal. However, I realized there was rice left over from last night. “What can I do with these?” I wondered. Then, I thought of frying them together. Bacon hash brown fried rice! (Yes, some stereotypes do come from some truth). I got all the ingredients together and fried them up. The final product was surprisingly pleasent. I make this dish any time I’m hungry but can’t think of anything to eat. It’s a lifesaver to me.

Ingredients:

• Leftover Rice
• Egg
• Msg, Salt, Soy Sauces
• Spam ham
• Green onion

How to cook:

Step 1) Cut up the green onion into little pieces and also dice up the Spam ham.

Step 2) Heat up your pan and then put oil.

Step 3) After putting the oil, put the diced ham into the pan. Make sure your oil is hot enough, so that your ham will be crispy.

Step 4) When your diced ham has become crispy, put in your leftover rice. We always put left over rice because my family told me to do it that way.

Step 5) Make sure to break down the rice. We don’t want a big clump of rice. Try your best to separate that clump.

Step 6) After separating the rice, put in the eggs and the chopped green onions at the same time. Make sure to stir the rice well, so that the egg is everywhere on the rice.

Step 7) Now, you can put in your seasoning. Put as much Msg, soy sauce and salt as you want. It your own preference.

Step 8) Finally, you can enjoy your fired rice.

Blog prompt: Option 2

Fired rice has always been a famous cuisine in China. It easy to make and you can throw your own style into it. In history, people made fired rice because there are leftover ingredients in the fridge. Instead of discarding these leftover items, they can make it into fired rice. To sum it up, it pretty much not to waste food. I always cooked fired rice because it is a very simple dish. When I am hungry, and if there is leftover rice, I take whatever I can find in the fridge, for example, beef, ham, bacon, etc. and make it into fired rice. So, when I am lazy or if there isn’t really anything in the fridge, I can simply make fired rice. Fired rice to me it that it a comfort food, because I never seem to get tired of it and I can experiment on it, like putting in different indigents and hope for the best that I discovered a new taste.

Although my family makes all different kinds of rice, we primarily make arroz rojo. Arroz Rojo translates to red rice, despite the color of the rice being orange. To make this rice my family uses jasmine rice or plain white rice. The first step to making this rice is to decide how much rice you want to make. When I cook I usually use a cup of rice for two to three people. Once you’ve decided how much rice you want to make you have to wash your rice. I usually wash it 3 times. Some people wash it until the water runs clear, but that’s very time-consuming. After you’re done washing your rice you let the rice dry for a few minutes. While the rice is drying I set a pan on the stove with a little bit of oil. Once I’ve added the oil I turn the stove onto low heat and let the oil get hot. To figure out when the oil gets hot, I take a grain of rice and drop it in the pan. If it sizzles you can add the rest of your rice. Once I’ve added the rest of my rice to the pan I let it fry until it turns into a golden brown color. Mean while the rice is frying I make the liquid that turns the rice “red”. In a blender, I add 2 tomatoes, 1/2 an onion, 2 garlic cloves, and 2 cups of water. Once blended I make sure the rice is ready so I can add the liquid. Once the rice is ready I add the liquid to the pan and add a bit of consume de pollo or caldo de pollo. These two ingredients already contain salt but I usually taste it to see if it needs more salt or not. After adding the caldo or consume de pollo you can add your vegetables here. Depending on my mood I will decide if I want them or not. The vegetables I usually add are cut-up green beans, carrots, corn, and peas. After all the ingredients are added I cover the top of the pan and let the rice consume the liquid. I make sure to check the rice in intervals to make sure the rice is consuming the liquid and you stir the rice when you check on it. You do this until the rice is done and has absorbed all the liquid. After all that the rice is done and ready to be served.

The ingredients in this dish don’t hold any meaning to me except tomatoes. When I was younger my father and I had a garden. In this garden, we grew all kinds of fruits and vegetables. My favorite thing to plant was tomatoes. I loved the smell of the tomato leaves. Anytime I buy tomatoes or cook them I remember the times my father taught me how to plant all kinds of vegetables and how to harvest them. Although I gave the recipe for the rice we don’t eat the rice alone. We eat it with mole, tortillas, and different kinds of meat cooked in different ways. Since the rice could be eaten with many different kinds of food, I believe it’s good food. Arroz Rojo is usually made when most of my family gathers up to celebrate a special occasion or to hang out. This is very important to me because when I eat this rice it means that I’m happy. After all, I’m able to spend time with my family. Whether it’s my family here in the US I’m spending time with, or the rest of my family back in Mexico.