RECIPE

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Savor the rich flavors of a 30-minute easy pork ramen, featuring tender sliced pork, a perfectly soft-boiled egg, and garnished with fresh green onions and nori. (ภาษาไทยด้านล่าง) Easy Pork Ramen - 30 minute version that still tastes like real ramen, no 12-hour pork bone boil needed. This is my lazy weeknight recipe. One pot for broth, one pan for pork. Easy Pork Ramen (for 2 big bowls) For the pork - 10 minutes: 300g pork belly or pork shoulder/loin, thinly sliced - ask Makr

— top view map of one fillet: angled thin slices for sashimi, blocks for searing, small cubes for poke, plus the flat-angle skin removal at the bottom. Keep the knife cold and cut in one pull. Cutting salmon is all about direction, a sharp knife, and letting the fish do the work. Here's the breakdown from whole fish to perfect portions: 1. The setup Knife: Long, thin, very sharp - a fillet knife or yoi-bocho/sujihiki is ideal. A dull chef knife will tear it. Cold: Salmon shou

The paste - what makes it Tom Yum: 4 cups water + 1 cup chicken stock or shrimp stock 8-10 large shrimp (kung) - river prawns best, shell on 3 stalks lemongrass - smash with knife, cut into 2 inch pieces 6-8 slices galangal - not ginger! This is kha 6 kaffir lime leaves - tear them to release oil 2-3 Thai chilies prik kee noo, smashed - more if you like it spicy 2 tbsp Thai chili paste - nam prik pao (for color and smoky sweetness) 3 tbsp fish sauce - nam pla 3 tbsp lime juic

A perfect steak is mostly technique, not ingredients. Here's my go-to method - works for ribeye, strip, or sirloin, about 1 to 1.5 inches thick. Pan-seared with a butter baste. Classic Pan-Seared Steak (for 2) What you need: 2 steaks, 300-350g each, 1-1.25 inch thick - take them out of the fridge 30-45 mins before Salt - coarse kosher salt, a lot more than you think Freshly cracked black pepper 1 tbsp high-smoke oil - avocado oil, grapeseed, or refined vegetable oil 2 tbsp un