Leftovers Fried Rice

26 December, 2025

I absolutely love this recipe because it is a quick and easy lunch. It tastes good with leftover dishes, unused vegetables, and that old rice you have no idea what to with. The beauty of its recipe comes from in my opinion the simplicity. Although it may seem like an easy dish, fried rice should not be taken for the faint of heart. It takes skill, timing, organization, etc. Hopefully my recipe removes all that hassle for you and makes this a quick and beginner friendly dish.

Ingredients (Leftovers Fried Rice)

  • One medium diced onion
  • Five to six garlic cloves minced
  • 1 cups to soysauce (use your intuition here becuase you might want more soysauce or less)
  • 8 cups Day old rice (as much as you want 8 cups is a rough estimate)
  • Your leftover meat or dish (I used my leftover ground beef from last night OPTIONAL)
  • 3-5 eggs (depends on how much eggs you like) beaten like in an omelette
  • 2-3 tablespoons of oyster sauce (this is the umami if you dont have it its fine also use intution here CANNOT STRESS THIS ENOUGH!)

Prep Time: 15mins

Cook Time: 10mins (very fast so have everything on standby)

Skill Level: Easy

Serves 5

  1. Get your pan (pick one with a nice high rim to it a wok is perfered but you can use just about anyhting with a high rim) nice and hot almost to the oils smoke point (VERY HOT!! BE CAREFUL). Once its hot throw in you onions and garlic to let them caramalize and get some color (If you like onions you can just let them sweat before the next step).
  2. Once you vegetables are almost done push them to one side of the pan and add in you day old meat or if your not using any skip this step. I microwave the leftovers to get them soft and easier to work with.
  3. Once your meat/leftovers are in, give your dish a quick stir so that the vegetables and the meat/leftovers mix togethor. Push this mixture to the side again and throw in you rice and let it get a bit crispy all around.
  4. Push your rice and the rest of you ingredients to one side of the pan and add your eggs. Let the eggs settle for a bit than quickly scramble them into small peices and fold it into your rice.
  5. This is the tricky part you need to pour the soysauce around the outside of your pan so that it dosent steam your rice but instead it caramalizes and adds the nice soy sauce flavor without the rice gettings soggy. Carefully pour your soysauce around the outside of the pot. (this is where the high rim comes in handy!)
  6. Now once everythings been mixed togethor nicely add in you oyster sauve or skip this step if you are not doing that and stir than in and then cut the heat.
  7. Congrats you just made a simple, easy, delicious fried rice ready to eat.

Easy Fusion Mince

December 26, 2025

No time to make dinner. Good news: this simple recipe takes twenty minutes and one pan. Although it's a basic dish it has tons of flavor that leaves you wanting another bite. On top of that it goes with just about any other side dish. I like mine with rice but you can eat it with mashed potatoes, bread, or just by itself. I’m confident you’ll like this one just as much as me!

Ingredients (Fusion Mince)

  • 2 pounds of ground beef/lamb
  • One medium diced onion
  • 5-8 minced medium garlic cloves (add less if you dislike garlic flavor, vice-versa)
  • One head of broccoli or any other vegetable of your choice

Ingredients (Dry spices)

  • 3 teaspoons of salt (obviously)
  • 3 teaspoons or red paprika
  • 3 teaspoons of kumin
  • 2 teaspoons of roaster coriander
  • 1-2 teaspoons of chilie (depends on perfered spice level, add none if you want no spice)
  • 1 teaspoon of cinnamon

Ingredients (Mince Glaze)

  • One large tomatoe blended
  • 2 table spoons of oyster sauce (optional)
  • 1/2 cup of soysauce
  • 4 tablespoons of honey
  • 2 tablespoons of Siracha or any hot sauce

Prep Time: 10mins

Cook Time: 15mins

Skill Level: Medium

Serves 5

  1. In the blender add in all you ingredients for the mince glaze and blend until it becomes nice and smooth
  2. Get a pan nice and hot with some oil at the bottom not that much. Add in you onions and garlic to build your base let them get a little bit brown.
  3. After that throw in you ground beef/lamb. We want a good sear (during the sear spread your mince flat on the pan and then break it up once it starts to sear) so we wont add in any spices so we avoid drawing out to much moisture. Additionally pat you mince dry before putting it in the pot.
  4. Once the mince has a nice sear and you can only see a little bit of pink (make sure you broke up your beef before doing this step) add in your dry spices in the order that they are listed so salt, red paprika, kumin, roasted coriander, chilie, and finally cinnamon.
  5. After your beef it almost cooked through and you have fully mixed in you seasoning, pour your wet glaze around the outside of your pan so it caramlizes and releases a nice flavor.
  6. After that throw in you vegetables (in my case the broccoli) and put the lid on your pan and let the vegetable steam for a little bit.
  7. Take of the heat and you can serve this as dinner with some rice on the side

Green Chutney Steak

26 December, 2025

This recipe is definitely not my first time making steak. However, it is the version of my countless times smoking up the entire kitchen, hot oil spills, wasted butter, and burned meat - basically the cooking version of blood, sweat, and tears. The first time I ever tried restaurant level steak I felt it was a bit underwhelming. For me the steak should not need the help of a bernaise sauce to speak for itself. Coming home that night I was determined to curate a recipe that had the perfect sauce and the perfect steak. My criteria was that this steak shouldn't even need the sauce to be good, but the sauce had to be good enough that when paired together would be equivalent to tasting pop rocks for the first time. Your mouth should tingle and leave you wanting another bite to experience the flavor again and again.

I feel though that this recipe was not so much about perfect steak as it was perfect sauce. Don’t get me wrong the steak was hard but once I perfected my technique and seasoning it was pretty easy to remake. The sauce though was the result of trying countless sauces that I saw on youtube for steak. I tried cowboy butter and bernaise sauce and everything else on the other end of the spectrum. Nothing really felt good enough then I turned to Chimichurri. Contrary to popular belief - maybe I just made it wrong - it was way too oily and heavy for my taste. However, the idea of using a more herbal light sauce to pair with the steak was something I was intrigued by. This is where I turned to my mothers green chutney. I altered her recipe by adding some lime juice for tang and some extra garlic because I love garlic and viola. I had come up with, in my opinion, the greatest steak-sauce combo ever. Hopefully you feel the same way.

Ingredients (Steak)

  • 6 steaks (1-1.5 inches thick, 6-8 ounces)
  • Lots of salt (I used about 1 tablespoon per steak)
  • Black pepper (again use intuition I used 1 tablespoon per steak)
  • 1 teaspoon per steak (red paprika)
  • 1 teaspoon per steak (onion powder)
  • 1 teaspoon per steak (garlic powder)
  • 1 cup soysauce for all six steaks
  • A meat thermometer for convinience (I do not reccomend trying to guess the tempreture on your own)

Ingredients (Compund Butter)

  • 1 stick of unsalted butter
  • 1/8 cup of kasoori methe leaves

Ingredients (Green Chutney)

  • 1 teaspoon of kumin
  • 1 teaspoon of roasted coriander
  • 1/4 teaspoon salt (adjust as needed)
  • 1 teaspoon of chilie
  • 2-4 minced medium garlic cloves
  • 2 bunches of cilantro with stems chopped (you can use parsley if you don't like cilantro; I use a mix)

Ingredients (Aromatic for the steak OPTIONAL)

  • 2-3 whole garlic cloves
  • one bunch of thyme
  • One bunch of rosemary

Ingredients (Fries OPTIONAL)

  • 3-4 medium potatoes cut into french fries
  • 7 cups of oil - high smoke point oil: avacado, canola, or vegetable is what I reccomend (or enough to deep fry in whatever pot you choose)
  • Salt to taste (about 3 tablespoons in total)

Tempretures for Steak doneness

  • Rare - 125ºF
  • Medium Rare - 135ºF
  • Medium - 145ºF
  • Medium-Well - 150ºF
  • Well Done - 160ºF

Prep Time: 20mins

Cook Time: 25mins (Still goes really fast!)

Skill Level: Hard

Serves 5

Compound Butter

  1. Get you stick on room-tempreture butter out and mix it with your kasoori methe leaves (If your butter is not room-tempreture keep it in the wrapper and put it in a glass with some warm water this should soften the butter enough that it is usable)

Fries

  1. Highly reccomend doing this while cooking your steaks becuase they take about the same amount of time
  2. Put your cold salted fries into the cold oil in your pan and then turn the heat to medium high
  3. Once the oil gets to about 350ºF take of the heat and put in a bowl lined with paper towel

Steak

  1. Add all your seasoning to your steak and the soy sauce and rub it all in. I recommend doing this on a cookie tray for convenience later on
  2. You have to make a big decision here. If you want to cook now you have to cook in five minutes if you wait to long cook in one hour. The reason we do this is becuase after five minutes the salt draws out the moisture in the steak and after one hour the moisture is drawn back into the steak. As we know moisture affects the sear.
  3. Heres where the cook begins. To set up you grill I used a weber charcoal grill so I will go over this first. Light a full chimmney of lump or briquette charcoal. once your coals are red hot preferrably flaming at the top pour them all to one side of the grill this is important!! (if you don't have a chimmney light them all piled on one side) Now if you have a gas grill just turn two of the three burners on high to medium high and leave one off. (if you are not confident around the grill you will hurt youself so I recommend watching some videos or reading some articles about grilling before doing this; it is for your own saftey)
  4. I will cover pan fried steaks in the third part of this recipe so skip to there if you are doing this indoors.
  5. If you steaks have a fat cap that is about 1/4-1/2 inch thick; put the steaks fat side down on the coals side first to start the rendering process (on gas if I say coals side assume the hot side unless otherwise specified).
  6. Sear your steaks on both sides until you get a nice golden brown color this should be fast on the coals side no more than two minutes a side. Then you arrange the steaks with the thickest being closest to the coals and the thinnest farthest away. THESE SHOULD NOT BE DIRECTLY OVER THE COALS!!
  7. Flip your steaks after three minutes (do every two based on the thickness (after every flip add on some of you compound butter to your steaks to keep them juicy); again please use your intuition). Then after another three minutes temp your steaks if they are about five degrees to where you want them take them of the heat and put them on a cutting board or tray to rest (while they rest we will cover making green chutney sauce)

Green Chutney

  1. Throw all you ingredients into a blender with a bit of oil or water and blend until smooth.
  2. Adjust seasoning to taste and you're done
  3. Now cut your steak against the grain (look at the mucle fibers and go against them) into about 1/4 inch strips and serve with a side of fries and green chutney

Pan Fried Steak

  1. Get your pan nice and hot and put a good amount of oil in there
  2. Gently lie your steak into the pan facing away from you and give it a good sear on both sides.
  3. Once your steak has a good sear drop the heat to low and add you compound butter along side aromatics such as garlic, thyme, and rosemary
  4. Start to baste your steaks with the butter using a spoon and spoon the butter onto the steak
  5. Keep doing this until your steak is about whatever tempreture you want it at and then cut the heat and take it off the pan and let it rest until you have made your chutney (I like mine medium-rare to medium)

Hearty Beef Stew

26 December, 2025

This is one of those recipes that feels like sipping hot chocolate sitting next to a toasty fire during a cold winter night. I came up with this recipe shortly after my mother had just left for vacation, and as the meat slowly bubbled away the aromas that filled the kitchen reminded me of her. For the longest time I had always found beef one of if not the most intimidating meats to cook. The idea of just letting it simmer away, running the risk of it turning into a hard chewy nightmare, stressed me out. This recipe however completely altered my mindset. It taught me that slow cooking produces some of the most rewarding, flavorful, juicy, and tender dishes ever.

What makes this recipe especially exciting is that it's the collision of two cooking worlds and a whole lot of remembering. About two years ago I learned my household nihari recipe, but if I’m being honest I only truly recalled the spices she used. So instead of following someone else's mothers recipe, I trusted what I knew: my limited knowledge of slow cooking and fragments of my mothers method. After a bit of stress I finally started cooking and after two painful hours I had made my own stew rooted in memories and not recipes.

Sitting here writing this journal I realize the importance of learning how to slow cook. It obviously teaches patience but it also teaches how to properly layer flavors and how to turn a cheap and tough cut of meat such as a chuck roast into something beautiful. This recipe added a powerful tool to my cooking. Hopefully it does the same for you.

Ingredients (Beef Stew)

  • Cubed beef about 2 pounds (I used precut cubes about 1.5 inches thick with bones in - for ease you can buy a whole chuck roast or any tougher cut of meet and cube it up at home)
  • Lots of salt (I used about 1/2 tablespoon per cube)
  • Black pepper (again use intuition I used 1/2 tablespoon per cube)
  • 3-4 medium potatoes (cut into quarter)
  • One large diced onion
  • Half of a large diced bell pepper
  • Half of a large diced tomato
  • 3-5 minced cloves of garlic
  • 7 cups of chicken stock
  • 1/4 cup of corn starch or any flour

Ingredients (Marinade)

  • 3 tablespoons of ginger paste
  • 6 tablespoons of onions (in a pot caramalize some onions and blend it togethor)
  • 7 minced cloves of garlic
  • 3 teaspoons of onion powder
  • 3 teaspoons of garlic powder
  • 2 teaspoons of chilie powder
  • 3 teaspoons of red paprika
  • 3 teaspoons of kumin
  • 3 teaspoons or roasted coriander
  • 2 teaspoons of turmeric
  • 2 teaspoons of cinnamon
  • 1/4 cup of olive oil

Ingredients (Aromatics)

  • 2-5 whole dried chilies (dependent on spice level)
  • 2-4 chopped thai peppers
  • 1 stick of cinnamon
  • 4-5 whole cardamom
  • 3-4 whole allspice
  • 1-2 bayleaf
  • 1/4 cups of kasoori methe

Ingredients (Homemade Stock OPTIONAL)

  • One oven roasted Chicken carcass and chicken bones (I had a baked chicken carcass in my fridge so I just used that)
  • One large onion cut into quarters
  • One large bell pepper cut into quarters
  • 4 cloves of garlic
  • 4-5 whole cardamom
  • 3-4 whole allspice
  • 1-2 bayleaf
  • 1 tablespoon of salt
  • 4 teaspoons of cinnamon

Prep Time: 4hrs-20mins (you'll see)

Cook Time: 5hrs-2hrs (again you'll see)

Skill Level: Medium (really just need patience)

Serves 7

Chicken Stock OPTIONAL

  1. This step is completely optional but I would make my stock at home purley becuase its so easy and it adds so much more flavor. I started making this recipe at 2pm and was done a 7pm and I was in the kitchen for maybe one hour.
  2. Get all you ingredients into a pot and fill the pot up with water until all the ingredient are submerged.
  3. Turn your burner on high and let the water come to a boil.
  4. In the first five minutes you'll see a white scum form on the top just take a spoon and throw most of it away.
  5. Then you need to decide if you want a reduced stock or not. If you want a reduced stock cook it for 2 hours without the lid on low and then lid it for the last hour. If you dont want a reduced stock cook it with the lid on for 3 hours at low.
  6. After the three hours strain your stock and I collect all the aromatics, onion, garlic, and bell pepper and throw them into a blender and blend it up (this is of course optional but we use this later).

Marinade

  1. Get a large mixing bowl and mix all you ingredients together.
  2. Also this is where I would put my salt and blackpepper seperatly on me beef and let them sit and get penetrated by the salt.
  3. Then mix your beef into you marinade and set it aside until you cook your stew.

Beef Stew

  1. Get you pot up to medium-high and brown you onions. Once the onions are browned throw in your bell peppers, garlics, and tomato and let them sweat.
  2. Once you veg is done turn the heat up to almost high and then thrown in your beef and give it a couple stirs.
  3. Now pour in you stock and if your pot is really big either add more stock or just add water with a bit of salt.
  4. OPTIONAL: if you made you stock at home like me add in you blended aromatics if you did that step.
  5. Add the lid to you pot and turn the heat to low and don't touch it for 1.5 hours
  6. After 1.5 hours add in your potatoes and continue cooking it on low for 25 minutes
  7. Now in a seperate bowl add you 1/4 cup of corn starch or flour and add 1/2 cup of water and mix it togethor.
  8. After the 25 minutes is up check if you potatoes and beef is cooked (a good way to do this is to take a small peice out and try smashing it with a spoon). now stir in you corn start slurry and let it thicken then pull of the heat and you done.
  9. Serve with rice or naan and enjoy!

This is deep dive

Month 0, 0000

“Bro we’re jsut janitors.” Siad Rigel trying to keep a straight face as Kooks burst out laughing form being shot “yeah well he obviously wasnt” said Shama, “ oh and BTW feeling cool.” “just keep doing what yo supposed to be doing ya pice of filth and Im also felling cool.” Said Bagheera Rigel and Monsieur pretendte to be cleaning while in reality they were checking a lot of papers strwen on the floor. They saw some cool information that they were keeping in their heads. “hey what are ypu doing. Leave thatn papder alond. Bagheera said poumding his chest in a tribal thumping pattern from Chittagong, Bangladesh of HEEEE HOOOO WOOOP WOPP HEEP. “sorry my dude no need to become like a tribal chittagongi.” Said Rigel looking at bagheera with a werid expression on his face. “sorry sometimes my tribal side comes through, but could you please try and not touch those papers if you don’t mind.” “Oh of course, Stop touching those papers Kooks,” Rigel said, “He’s a little cookoo.”

While they were cleaning Bagheera and Shams started having a dance battle to the song of Halal Boy. The “janitors” stopped cleaning because there were some sick moves being pulled of by Bagheera including the chasing the tail till you faint move and by Shams the #Creativemodeflying move. In the end Bagheera won because his Guchini was more expensive. While the dance batlle was happening Monsuier was useful and collected a couple of papers flying through the air as they danced. He stuffed the papers into the dirty trash bucket and continued wathcing the dancing normally. A couple of hours later the “janitors” were finished cleaning out Shams and Bagheera cabin. “Wooo. That was so exhausting.” Kooks said, “At least I got my monthly hygenic shower.” Rigel and Monsuier gave Kooks a weird look as they turned around from examinging the papers. “This piece of paper says how to disarm the bomb.” Rigel said making room for Monsuier to see the plans. “Hmmmm. It doesn’t extactly say how it just says ‘Disarmy BABY feeling cool Shams.’” Saif Monsuier/ “We all know that literally means to disarm the bomb!!!!!!” Said Kooks who was a little high from drinking toilet water. That was the Bazzoga gangs first day on the ship. Little did they know that Tac and Gigachad had been listening to everything that they had been conversing about for the past couple hours… Chapter Nine

“What should we do about them Bazooga Gang,” Tac asked Gigachad Gigachad rose up from the chair he was sitting in balacing the teacup ad keetle in his two pinky fingers and flinged them up into the air. “I say I miss my mommy,” Gigachad said sobbing as he caught both the teacup and kettle again in his two pinky fingers. “You can’t keep bringing your mommy into this kinda stuff Gigachad. We gotta figure out what to do with the Bazooga Gang.” Said Tac rolling his eyes at Gigachad who showing off his super impressive skills. While Gigachad and Tac were discussing their sinister plans Kooks had started accidently sleepwalking at 2 a.m during a Monday morning while they were having breakfast. While he was sleepwalking he had walked in to an old grandpa changing, the womens restroom, and had hijacked the boat and knocked the captain unconcious. After Kooks had his little dayitme walk he snuck into bagheeras and shams room (still sleep walking) and glued a bunch of top secret papers to himself. These papers included how to disarm the weapon and even make wuenn aryas safe house go boom boom. “uhh why does 5 Kooks have a bunch of confidential papers glued to him with honey htat might include information on how to diarm teh weapon we are looking for and also make Queen Arya’s safe house go boom boom?” Asked Monsieur “I don’t know.” Said Rigel “well neither do I but all I know is that you all are about to be tunred into Giselles’s dinner.” Said Giga chad, “Did I say it right.” “You’re not supposed to say the part.” Groaned Tac slapping his head. “Oh yeah.” Said Giga chad, “my bad” “ummm, not sure how much I like that idea.” Said Rigel, “ HYAAA!!” He tried to pull out some really cool karate moves but jsut ended up kicking kooks awake who took out nasty yeallow, honey covered, and poop coated boggers and started firng them at 200 BPS(boogers per second) at Giga Chad and Tac. “I go to sleep and you Boys have to mess every thing up in like 5 seconds.” Excalimed kooks while firing boogers. “Thats mean.” Said Rigel. “you’re the one who had confidential papers stuck to yourself.” “At least I did something” Kooks said while he was firing his boogers at Tac As the fight progressed Rigel, Monsieurs, and Kooks slowly crept out of the room as tac got so distarcted htey decided to start throwing boogers coated in honey and confidential papers at each other. Kooks, Rigel, and Monsieur congregated tpgethor to come up wiht a plan. “I say that we just abandon ship.” Said Monsieur “That’s a horrible plan. We sacrified so much for so little for I cannot swim. I have not yet written my will nor have I said my final parting words with the closest members of my family. I feel deeply greived that we were not avlke to complee= theis abadnoiing of ship. I am so sorry that I have let you all down. Sometimes in the middle the ngith at 2 a.m. I wonder if I should be part of this —“ “ALSO BAZZOOOGA GANG I’m too heavily loaded with boggers.” Excalimed Kooks Rigel glared at Kooks. By the time they had finsihed talking in turn b=ecause that was the respectful way to talk according to Kooks rules for talking, Tac and Gigachad had put them in a cage with some posionous geckos. “Ya boys ruin everythiung.” Said kooks “my deepst apologies and I hope you really do understand that we are required to do this by law of the parliment of te nothern mountsins and drug dealrs and also I miss my mommy.” Said giga chad “let us go I must say my final goodbys to my family before you feed me to your posiounous geckos.” Excalimed Rigel Meanwhile, mosieru have strated to chew thrig=ugh the bars as they were made of carbd=a=baord and it was raining so monsieur made his daring escape. He climberd up to the top deck and abndoned ship and swam for the nearest island hich happend to be the island of Hagamtha. A few moments later rigle and kooks realized that Rigel could fly and started for the neraest island as well. Giga chad had a mental breakdown becaue he thought that he let down his fellow gaurd Tac. Meanwhile tac a=had left to get themt acos and when he came back he found a broken wet cardboar dcage wiht giga chad sobbing next to it and in the distance Rigel and kooks flying away towrds the sunset with monsieur swimming against the 50 mile an dhour tide at a wapping speed of 40 miles an minute. In five quick moves howevr Tac pulled out his revolver and and started firing at the nearest target whihc happened to be Rigel and kooks and

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