Welcome back!  Today, we have something a little different. This is a light, fruity, and refreshing salsa that can be added into your tacos, used as dip, or just eaten straight! This goes great with seafood to make a really tropical pairing; in fact, we used it in some shrimp tacos, and it creates a wonderful balance. Plus, this is super healthy since it's really just fruits and vegetables. Mango Salsa Makes about 4 servings Ingredients: 3 ripe mangoes, diced 2 Roma tomatoes, cored and diced 1 jalapeno, finely chopped (optional but recommended) 1/4 cup red onions, chopped 1 avocado, chopped 1/2 lemon/lime, juiced (around 2 tablespoons of juice) About 1 tablespoon cilantro, chopped Salt to taste Directions: Chop everything up. Mix it together thoroughly. This one's really easy to prepare and tastes great! Served with shrimp skewers... ...but actually shrimp tacos! Salsas like these tend to be like that - we've made things like corn/bean salsa, pico de gallo , etc., and they...

Welcome back!  Following up on Chicken Tenders on our fast food recreations is coleslaw! This is a great dish that is commonly featured alongside fried chicken whether it's drumsticks, tenders, or a even a taco! (Did you know KFC has a fried chicken taco  available in Singapore?) This is a pretty standard recipe, and honestly tastes quite like those seen in fast food chains. Coleslaw Makes a lot Ingredients: Half of a cabbage, shredded (this is about 4 cups) 1 small carrot, shredded 1 tablespoon onion, minced (optional) 1/2 cup mayo 3 tablespoons sugar 1 1/2 tablespoon olive oil 1 1/2 tablespoon apple cider vinegar A pinch of paprika Directions: Chop up all of the vegetables. Mix together all of the ingredients. Chill for at least four hours, or preferred, overnight. That's it! We tried to add some celery seeds once, but it tasted a little different. Li'l Chefpo thinks it has to do with the sweetness of the coleslaw which doesn't match with the celery. You could totall...

Welcome back!  Time for a fan favorite: Fried Chicken Tenders! This is a classic dish that most Americans are familiar with, along with the burger and hot dog posted previously. It also pairs perfectly with coleslaw , which is coming right up in our fast food recreations! Now, you may be thinking that chicken tenders are not that versatile, but we actually prepared them three ways: the traditional, straight up chicken, a chicken sandwich, and fried chicken tacos.  Just a side note, this spice recipe must seem oddly specific, right? That's because apparently, in a Chicago Tribune post , the recipe to KFC's 11 herbs and spices was leaked, so we used that to season our chicken. Did it taste good? Yeah! Did it taste like KFC? Maybe... Fried Chicken Tenders Makes about 12 large tenders Ingredients: 3-4 pounds chicken tenders 1 cup buttermilk 1 egg 2 cups all-purpose flour Spices: 2/3 tablespoon salt 1/2 tablespoon thyme 1/2 tablespoon basil 1/3 tablespoon oregano 1 tablespoon cel...

Welcome back everyone!  Today we have a pretty classic grilled cheese! Simple yet still flavorful, the ingredients are just bread, butter, and cheese. Fun fact about grilled cheese: they originated in the 1920s because that was when there was cheap bread and cheese to make them! They were also pretty commonly eaten in the wartime, and paired with tomato soup, the nutritional standards were met. That's why grilled cheese and tomato soup are inseparable! (except we served ours with a salad :P) Grilled Cheese Makes 1 serving Ingredients: 2 slices sourdough bread 1 slice provolone cheese 1 slice/shredded cheddar (enough to fill the piece of bread) 2 teaspoons butter Directions: Oil and heat up the pan. Assemble the sandwich, this is pretty straightforward. Now, put your sandwich on the pan and let it toast/cook until slightly browned. At this point, put 1 teaspoon of butter underneath the sandwich to give it more richness. This part is optional but makes the sandwich taste better. Repe...

Welcome back!  Next up in our line of homemade fast food is a chili dog! This is mainly a recipe for the chili part because the hot dog is, well, just a normal hot dog. This chili can be used for a variety of other things, such as in wraps or topped on fries. I honestly think that this recipe is rather true to the original thing, like something you would get at Sonic. Chili Dog Ingredients: Chili: 1/2 pound ground beef 1/4 small onion, chopped 2 cloves garlic, finely chopped 1 1/2 tablespoon tomato paste 1/4 cup broth or water 1 teaspoon yellow mustard 1 tablespoon chili powder 1 teaspoon sugar 1/2 teaspoon each of garlic powder, onion powder, cumin, and paprika 1/2 teaspoon Worcestershire sauce Assembly: Hot dogs Hot dog buns Other toppings including, but not limited to: Red onion, diced Cheddar cheese, shredded Directions: Saute the onions until soft. Then, add the garlic. Add in the ground beef and stir until the color changes. Throw in the spices. Now, lower the heat and let it...

Welcome back!  This is the first post in a series of foods that are modeled off of traditional fast food dishes. Because of the quarantine, we haven't been able to go out much and eat this stuff like normal, so we decided to make it instead. Plus, this stuff is a lot healthier than the fast food versions. Today, we've got your classic American burger. This is gonna be a little different from our other recipes since there's not a whole lot to the ingredients, so we'll basically be focusing on making the patty. Cheeseburger Makes 4 burgers Ingredients: 24 oz. ground beef Salt and pepper to taste The rest of your burger ingredients - literally whatever you want! Directions: Split the beef into 6 ounce portions (this is about a third of a pound) Take each of the 6 ounce portions and flatten them into patty-shaped pieces. Tip: Make your patties larger than your buns because they will shrink during the process of cooking! Sprinkle on your salt and pepper (you can do one or bo...

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...

Welcome back!  Today, we got a refreshing kale salad! This is different from the other types of salad that we usually eat, and although it was different, it was actually really nice. It's very cool and relaxing to eat, which is a little strange, but it's healthy and you feel good after eating it. Once again, this is recipe where you can pretty much add anything in your pantry or fridge, just as long as there's kale. Kale Salad Makes about 4 servings Ingredients: Salad: 1 bunch kale 1/4 small onion 1/4 cup corn 1 avocado 1/4 cup raisins 2 mangos Dressing: 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons dijon mustard Salt and pepper to taste Directions: Prepare the kale: Wash it thoroughly, remove the stems, then drain. Chop the kale into small pieces Spray with some olive oil Massage the leaves for a couple minutes to soften the kale Prepare your toppings, just chop everything into chunks of similar size to t...

Welcome back to Chez Chefpo with another recipe!  This time, we've got some quiches, but with a bit of a twist. Instead of using the traditional, buttery pie crust, we substituted it with the hash-brown+cheese mixture that we used back in the Hash Brown Egg Cups . This allows the quiche to be a little healthier, and it tastes great as a crispy, cheesy crust. We made two different quiches today, one resembling more of a Quiche Florentine and the other more like a Quiche Lorraine. However, both have the same, delicious, hash brown crust. A perfect piece for any breakfast, lunch, or dinner. Potato-Crust Quiches Makes one 9" quiche, or two 6" quiches Ingredients: Crust: 500 grams frozen shredded hash browns, thawed and drained 3 tablespoons melted butter or cooking oil 1/4 cup shredded cheddar cheese (optional) Filling: 4 eggs A combined total of 1 cup of milk and cream. (you can do all milk, all cream, half and half, or even 23.7% to 76.3%) 1 small onion 1 cup shredded chees...

Welcome back to Chez Chefpo!  Today, we made some fried ravioli! These golden, puffy, crunchy bites are a great way to enjoy both homemade or store-brought ravioli, and it pairs nicely with some marinara sauce. This technique should work with any sort of ravioli, but the kind we have here is Rana Italian Sausage. Fried Ravioli Makes a few servings (3 to 5) Ingredients: 1 package store-bought ravioli 1/4 to 1/3 cup all-purpose flour (the more flour, the easier to coat the ravioli) 1 egg, beaten 1 tablespoon milk 1 cup panko (breadcrumbs) 2 tablespoons parmesan cheese, grated 1 teaspoon dried parsley or Italian herbs Salt and pepper to taste Oil for frying Directions: Mix the milk with the beaten eggs. Combine the breadcrumbs, Parmesan, and herbs into an even mixture. Prepare the ravioli for frying: coat evenly in a layer of flour, then egg, then the breadcrumb mixture. Heat up the oil until it bubbles a little when you put a chopstick in it. Gently put the ravioli into the oil, a fe...

Welcome back to Chefpo's Kitchen!  Today, we've made some pretty great clam chowder, complete with sand! That means they're some legit clams. Now, we've made this quite a few times, but it seems that every time, it's a little different. Wanna know why? It's all because of the secret technique: eyeball everything! Apparently, that's what gives it such a home-y feel. Remember last time, in the Hash Brown Egg Cups , I said that that was pretty customizable? This is actually really, really customizable. We added a lot of ingredients, but feel free to change things up, add things, take things out, or even make tomato soup! Anyways, this is a general outline of what we made, so this version is sure to be a great tasting soup. Clam and Scallop Chowder Makes 4 Servings Ingredients: 1 large potato, diced and steamed 1/2 medium onion, diced 3 slices of bacon, cut into pieces 1 tablespoon oil or butter 2 tablespoons flour 1 can of clams 1 bottle of clam juice 8 large s...

This is the first post here!  This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...