Day: March 4, 2024

RECIPE FOR MAKING A chinese chicken chopseuy

Chicken Chop Suey is a delicious and versatile Chinese stir-fry dish with a variety of vegetables. Here’s a recipe for making Chinese Chicken Chop Suey:


For the Chicken Marinade:

  • 1 pound (450g) boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 onion, thinly sliced
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced (you can use a mix of colors)
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 1 cup cabbage, thinly sliced
  • 1/2 cup bamboo shoots, sliced (optional)
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Green onions, chopped (for garnish)
  • Cooked rice or noodles (for serving)


Marinate the Chicken:

  1. In a bowl, combine the sliced chicken with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Mix well and let it marinate for at least 15-20 minutes.


  1. Heat vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the marinated chicken to the hot wok and stir-fry until it’s cooked through and lightly browned. Remove the chicken from the wok and set it aside.
  3. In the same wok, add a bit more oil if needed. Sauté minced garlic and grated ginger until fragrant.
  4. Add the sliced onion, julienned carrot, and bell pepper. Stir-fry for a couple of minutes until the vegetables begin to soften.
  5. Add broccoli florets, snap peas, cabbage, and bamboo shoots (if using). Continue to stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
  6. Return the cooked chicken to the wok with the vegetables and toss everything together.
  7. In a small bowl, mix soy sauce and oyster sauce. Pour the sauce over the chicken and vegetables, tossing to combine.
  8. In a separate small bowl, mix cornstarch with water to create a slurry. Add the slurry to the wok, stirring continuously until the sauce thickens.
  9. Garnish with chopped green onions and toss once more to combine.
  10. Serve the Chicken Chop Suey over cooked rice or noodles.

Enjoy your homemade Chinese Chicken Chop Suey!


deer meat

Here’s a recipe for making Deer Curry:


For the Marinade:

  • 1 1/2 pounds (680g) deer meat, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • Salt, to taste

For the Curry:

  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt, to taste
  • 1 cup water
  • Fresh cilantro, chopped (for garnish)


Marinating the Deer:

  1. In a large bowl, combine the yogurt, ginger-garlic paste, ground turmeric, chili powder, ground coriander, and salt.
  2. Add the deer meat pieces to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate for at least 2-3 hours or preferably overnight in the refrigerator.

Cooking the Deer Curry:

  1. Heat vegetable oil in a large, heavy-bottomed pan over medium heat.
  2. Add chopped onions and sauté until they become golden brown.
  3. Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
  4. Add curry powder, ground cumin, ground coriander, garam masala, chili powder, and salt. Cook for a couple of minutes to toast the spices.
  5. Add the marinated deer meat along with the marinade. Cook for about 5-7 minutes, allowing the meat to brown.
  6. Pour in water, cover the pan, and let it simmer on low heat for about 45-60 minutes or until the deer meat is tender. Stir occasionally and add more water if needed.
  7. Once the meat is cooked, check for seasoning and adjust salt and spice levels according to your taste.
  8. Garnish the deer curry with chopped fresh cilantro.

Serve the deer curry hot with rice, naan, or your choice of bread.

Enjoy your flavorful Deer Curry!


Here’s a delicious recipe for a classic Chocolate Cheesecake:


For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (you can use chocolate graham crackers or chocolate sandwich cookies)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1/2 cup cocoa powder
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

For the Chocolate Ganache Topping:

  • 1 cup heavy cream
  • 8 ounces (227g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter


  1. Preheat the Oven:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
  1. Make the Crust:
  • In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust.
  1. Bake the Crust:
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  1. Make the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Add the granulated sugar and beat until well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the vanilla extract, melted chocolate, cocoa powder, sour cream, and flour until the batter is smooth and well combined.
  1. Pour into the Crust:
  • Pour the cheesecake filling over the prepared crust in the springform pan.
  1. Bake the Cheesecake:
  • Bake in the preheated oven for 50-60 minutes or until the center is set. The edges may be slightly puffed, and the center should still have a slight jiggle.
  1. Cool and Refrigerate:
  • Allow the cheesecake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it. Let it cool completely, then refrigerate for at least 4 hours or overnight.
  1. Make the Chocolate Ganache Topping:
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth.
  • Add the butter and stir until well combined.
  1. Top the Cheesecake:
  • Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.
  1. Chill Again:
    • Place the cheesecake back in the refrigerator for about 30 minutes or until the ganache is set.
  2. Serve:
    • Once the ganache is set, remove the cheesecake from the springform pan, slice, and serve.

Enjoy your decadent Chocolate Cheesecake!


Bowl of cooked snails

One popular dish that features snails is Escargot. Here’s a classic recipe for making Escargot:


  • 24 large snails (canned or frozen)
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine
  • Baguette or French bread, for serving


  1. Prepare the Snails:
  • If you’re using canned snails, rinse them thoroughly under cold water. If using frozen snails, thaw them according to the package instructions.
  • Remove the snails from their shells and set aside.
  1. Make the Garlic Butter:
  • In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
  1. Fill the Snail Shells:
  • Place each snail back into its shell.
  • Fill each shell with the garlic butter mixture, covering the snail completely.
  1. Preheat the Oven:
  • Preheat your oven to 400°F (200°C).
  1. Arrange in a Baking Dish:
  • Place the filled snail shells in a baking dish, ensuring they are snug and won’t tip over.
  1. Add White Wine:
  • Pour the dry white wine over the snails in the baking dish. This adds flavor and moisture.
  1. Bake:
  • Bake in the preheated oven for about 10-15 minutes or until the butter is melted, and the snails are heated through.
  1. Serve:
  • Remove from the oven and let it cool for a minute.
  • Serve the escargot hot with slices of baguette or French bread to soak up the delicious garlic butter.

Enjoy your homemade Escargot! It’s a classic French dish that’s sure to impress.