Opu's Kitchen™

Ingredients: => 180ml uncooked rice => 1/2 welsh onion, chopped => 1 clove garlic => 2 tsp sesame oil => 100g thinly sliced pork belly. cut into bite-sized pieces => 3 eggs => 1 tsp oil => 100g kimchi => 180ml water => 1/2 tsp instant chicken stock granules => 1 tsp soy sauce => 1/2 tsp salt Preparation: = Heat sesame oil in a frying pan and saute garlic and welsh onions until fragrant. Turn off heat and add uncooked rice. Mix well. = Transfer to a rice cooker and add in the kimchi, water, instant chicken stock granules, soy sauce and salt. Give it a quick mix. Place pork on top. = Turn on the switch and cook until done. = After rice is done cooking, heat oil in a frying pan and cook the beaten egg to create a thin omelette. = Place omelette on top of the cooked rice and break it apart. Gently fold into the fried rice. = Serve with a sprinkling of white sesame seeds and sliced chilis if desired.

Ingredients: => 8 ½ oz of crushed corn flakes => 2 ½ oz unsalted butter, melted => 4 tbsps cocoa powder => 7 oz hazelnut => 1.1 lbs cream cheese => 1 ½ cup + 4 tbsps cream (25% fat content) => 3 oz sugar => ½ teaspoon vanilla extract => 170g dark chocolate => 8 Ferrero Rocher chocolates Preparation: = Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes. = Toast the hazelnuts in the oven. = Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated. = Pour it in the pan and spread with a spatula. Refrigerate until firm. = Melt the chocolate with the rest of the cream. = Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes.  = Serve now.