K’Pop Chicken

‘Ello, everyone!

Today I have a restaurant recommendation for y’all (excuse my way of talking): K’Pop Chicken. They are all over the world, but they recently opened in Brazil, São Paulo. I went there with my mom after she heard about it. It is a korean restaurant, and I’m a child of two koreans, so makes sense that she heard about it.

1This is the first floor (and the only one I’ve been to because we were kind of in a hurry). The first and second floor have tables, but the third one is for lounge and games and the forth is the terrace. I wish I’ve seen at least the third floor.

2 3They had this amazing finger napkins, although I couldn’t use them because my fingers are too small, so I’d always bite plastic with the food.

4This was our appetizer. It was really really good. It was bolgogi (a type of korean meat/barbecue) in these “quesadilla bread”. I don’t know the words, lol, and couldn’t find the exact name of this in the menu on the site.

5Then, of course, we had to order the chicken, their speciality. This is the Original Boneless Chicken and, I don’t know if you can actually see on the photo, but there were a lot of food. A lot. We also ordered the barbecue sauce (good), the pineapple and pepper (not so good), and the mustard (I think, and I didn’t have it because I don’t like mustard).

Overall, the food was good and the price too (around R$ 30 a person). I would describe it as a korean fast-food, but better than fast-food.

For you, brazilian readers:

Site: http://kpopchicken.com.br/

Endereço: Rua Loefgreen, 1278, Vila Mariana, São Paulo

~*~

Hope you liked this kind of post, I still can’t do it amazingly, but I’m hoping I’ll get there.

Love,

Dani.

Top 5: Three-Ingredient Recipes

Hello, everyone!

I was looking through BuzzFeed and stumbled across this post: 33 Genius Three-Ingredient Recipes (they also have 34 Insanely Simple Two-Ingredient Recipes) and wanted to share some with you, because they look extremely easy and I know I’ll be trying some this summer with my friends. It has to be easy, to cook with my friends, because we have very little attention spams, lol.

Orange Sorbet, from here.

Ingredients:

– 2 cups orange juice

– 1/4 cup + 2 tablespoons sugar

– 1/2 teaspoon salt

Method:

  1. Combine all the ingredients.
  2. Whisk vigorously till sugar is dissolved or blend rill sugar is dissolved.
  3. Now, there are two methods you can follow.
  4. Either churn the mixture in your ice cream makers

OR

  1. Pour it into a ziplock bag and prepare a larger ziplock bag with 1 cup salt and 5-6 cups of crushed ice.
  1. Place the smaller ziplock bag in the bigger ziplock bag,
  2. Shaker vigorously for 10-15 minutes, or until the mixture has achieved ice cream consistency. You’ll want to do this with some form of cover for your hands because it can get really cold.
  3. When it becomes too stiff to shake, massage it instead.
  4. Transfer into a freezer safe container and freeze till ready to eat.

 

Icebox Cake, from here.

1. Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you’re measuring, I like to whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings; sometimes, I add a splash of vanilla or a big pinch of confectioner’s sugar, but the cream is great as is.

2. Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.

3. Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.

4. Frost the log with your remaining whipped cream.

5. Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles — but I usually just slice it on the bias and dig in.

 

Hash Browns, from here.

1. Assemble these ingredients: green onions, black pepper, olive oil, grated Parmesan cheese, kosher salt and shredded potatoes.

2. Chop the green onions–both the white and green parts.

3. Put the shredded potatoes in a large bowl.

4. Add all of the ingredients to the bowl and toss lightly with a fork.

5. Spoon into muffin tins that have been coated with cooking spray.

6. Gently pack them down each cup with the back of a spoon.

7. Bake for 60 to 75 minutes in the lower third of the oven for better browning. They shrink down some as they cook. The tops don’t get brown, but the sides and bottom do. They get flipped over, so the unbrowned tops won’t show when they’re served.

 

Vegan Ice Cream, from here.
Ingredients:
  • 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 1/2 cups)
  • 1/2 – 3/4 cup raw sugar, depending on preferred sweetness (I used 1/2 cup)
  • 3/4 cup strong brewed coffee
  • 1.5 tsp pure vanilla extract
Instructions:
  1. Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.
  2. Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.
  3. Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

 

Potato Skins, from here.

1. Boil 1 pound whole red new potatoes in salted water until just tender, about 10 minutes. While the potatoes cook, fry 4 slices bacon until crisp, then cool and crumble it.

2. Drain the potatoes. When cool enough to handle, cut each potato in half and scoop out the interiors into a medium bowl, leaving a potato shell about 1/8-inch thick. Arrange the shells on a baking sheet.

3. Mash the interiors with half of an 8-ounce packaged cream cheese, softened, and 1/4 cup bacon bits. Spoon the filling back into the potatoes and bake in a 350-degree oven until the edges are crispy and the filling is heated through, 15 to 20 minutes.

Top 5: Easy Sweet Recipes

Hi, guys!

So, this kinda fits the second day (Top 5 Foods) of the 30 day challenge I’m doing. Here are my favorite snacks/easy recipes (all sweets, sorry) with instructions of how to make them!

Here they are:

1. Chocolate Cookies

If this picture doesn’t water your mouth, there is something wrong with you. Just look at those cookies. They look (and taste, I’ve made them!) amazing! Here is the recipe.

2. S’mores Hot Chocolate

[youtube http://www.youtube.com/watch?v=ocJAOyzbaCA ]

This video teaches you how to do an awesome hot chocolate. Yep. Just like S’mores. Epic.

3. Lemon Drizzle Cake

[youtube http://www.youtube.com/watch?v=SP7USjWpi18 ]

Here, Zoe and Tanya try (and manage to, after lots and lots of giggles) to make and teach us how to do this cake. It’s pretty easy, though.

4. Nutella Cake

[youtube http://www.youtube.com/watch?v=kj0kRFQITZg ]

I’m completely crazy about Nutella, seriously, I love it way too much. So, of course, this is perfect. If you’re anything like me, you’ll love it too. The best part is that it is a recipe for a little cake, so if you just want that, and it can be done in the microwave!

5. Greek Yogurt with Berries

greek yogurt

This is not really a recipe. It can be considered as a tip? Either way, I love eating greek yogurt, but I like to cut some strawberries or any berries and mix them with it. Also, if you like granola (I don’t), I heard it tastes amazing too.

~*~

I hope you liked this post and maybe try out your baking and cooking abilities?

See you next time!

Love,

Dani.