Opu's Kitchen™

Presenting  O olivia Culpo's  Pizza for your breakfast for tasting something different.  Ingredients: => 55g pizza dough ball, freshly made => 2 tbsp olive oil => 1 cup of mozzarella cheese, shredded => 6 slices thick cut bacon => 2 whole eggs => ½ avocado, diced => Salt and black pepper to taste => Plain flour and semolina flour for dusting Preparation: = Take the pizza dough from the refrigerator and bring up to room temperature. = Preheat oven to 290 degrees Celsius (555 F). = Lightly oil and preheat a ceramic pizza stone for 10 minutes. = Heat a saute pan on medium heat, then add 1 tablespoon of olive oil. When hot, add the bacon slices. Cook each side for 3-5 minutes, or until almost crispy. Adjust the heat accordingly to make sure that the bacon doesn’t burn. Remove the cooked bacon onto paper towels to drain. = On a flat surface, dust plain flour and semolina flour liberally onto a minimum of 10 inch sp...

Roasted beef with caramelized onion gravy; the menu, which is good enough to bring something difference in your meal. let's check it out! Ingredients: => 1 head of garlic (about 12 cloves), cut in half => 5 thyme sprigs, leaves picked, plus 1 extra => 1.8kg beef sirloin => 3–4 tbsp olive oil => 4 large onions, sliced => 150g plain flour => 500ml red wine => 1.5 litres hot beef stock Preparation: = Rub the garlic halves and thyme leaves all over the beef. Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over. Cover and leave to marinate in the fridge for 1–2 days before you cook it (you don’t have to marinate the beef in advance, but it does make it super tasty! – see Tip). Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature. = Preheat the oven to 190°C/170°C fan/Gas 5. = Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s c...

"Before I met her, I like vegetarian food. I don't make only many meatless dishes on our cattle ranch, but I still love this one." - Chef. Ingredients: => 2 cups canned seasoned black beans, drained => 1 cup seasoned breadcrumbs => 1/4 cup grated onion => 1/2 teaspoon chili powder => 1 large egg => Salt and freshly ground pepper => Canola oil, for the pan => 4 slices Swiss cheese => 1/2 cup mayonnaise => Hot sauce => 4 burger buns, toasted => Lettuce and sliced tomatoes, for topping. Preparation:  = Mash the beans: Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout. = Make the burger mixture: Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a fe...

The Army Stew, borne out of necessity after the Korean War, is now a trendy table-cooking item at home and in restaurants. It combines processed meats of the West (spam and hotdogs) with the flavours of the East (kimchi, hot pepper paste and rice cakes, to name a few), resulting in a dish that is complexed but well balanced. The Army Stew is best eaten while simmering in the pot, and with family and friends! Ingredients: => 1 small can luncheon meat or spam (sliced) => 4 chicken sausages (sliced diagonally) => ¼ Napa cabbage (cut into chunks) => 1 boneless chicken thigh (cut into bite size) => 3 tbsp baked beans => ½ cup of Korean rice cake => ½ onion (sliced) => 1 green onion (garnish) => 1 cup kimchi (sliced) => 1 cup enoki mushroom => 1 cup fresh mushroom => 1 sliced cheese => 50 g Korean sweet potato noodles (soaked in hot water until soft) => 1 instant ramen noodle => 8 cups chicken stock S...

Without a doubt, the Beef Bulgogi is one of the most popular and oldest Korean traditional foods. The secret to this dish lies in the cut of the beef -make sure to get a cut that has a good amount of marbling, sliced thinly, and you’re almost guaranteed a dish that melts in your mouth. The sauce is a burst of umami made from a blend of sauces and oil, ginger, garlic and, the Asian pear! Best served wrapped in a cold crispy piece of lettuce or a bowl of steamed rice. Ingredients: => 300 g sliced beef => 1 Korean pear (peeled) => 1 tbsp ginger (grated) => 5 cloves garlic (peeled) => 1 yellow onion (peeled) => 1 stalk spring onion (sliced thinly) => 2 tbsp sesame seeds (toasted) => 1 tbsp honey => 100 ml soy sauce  => 40 g brown sugar => 60 ml sesame oil => 2 tbsp black pepper Preparation: 1. Marinate beef = Grate pear. = Mince garlic and yellow onion. = In a bowl, add minced ginger and garlic, ...

A crowd pleaser at your local tze char stall, satisfy your cravings with this easy rice noodle recipe! Ingredients: => 200 g beef fillet (sliced across the grain) => 300 g kway teow => 100 g bean sprouts => 2 stalks spring onion (cut into 4 cm lengths) => 3 cloves garlic (minced) => ½ yellow onion (sliced) => 1 tbsp ginger juice => 6 tbsp light soy sauce => 2 tbsp dark soy sauce => 2 tbsp oyster sauce => 1 tsp sesame oil => 1 tsp white pepper powder => 1 tbsp cornstarch => vegetable oil Preparation: 1. Marinade Beef = In a bowl, combine beef, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, ginger juice, 1 tsp white pepper powder, 1 tbsp cornstarch and 1 tbsp vegetable oil. = Set aside until needed. | To get ginger juice, blend 1 to 2 inch ginger and strain juice. 2. Sear beef slices = In a pan on high heat, heat 3 tbsp vegetable oil and sear beef slices for 2 minutes. = Remove fro...

Bamiya Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  Ingredients: => Small ladyfingers 250 grams => Medium onion 1 => Olive oil 1 tablespoon => Garlic cloves 2-3 => Medium tomatoes roughly chopped 3 => Tomato puree 5 tablespoons => Salt to taste => Black pepper powder 1/4 teaspoon => Cumin powder 1/4 teaspoon => Cinnamon powder 1/4 teaspoon Preparation: = Slice onion. Heat olive oil in a non-stick pan, add onion and sauté till it turns translucent. Crush garlic cloves and add to the pan and sauté for a minute. = Put tomatoes in a blender jar, blend to a smooth puree and add to the pan. Rinse the blender jar with a little water and ad...

Here's an easy, nourishing cabbage soup for cold winter days. Made with just a handful of ingredients and ready in under an hour, the soup is simplicity at its best. Ingredients: => 2 teaspoons extra virgin olive oil. => 1 teaspoon butter. => 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander) => 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel) => 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin) => 1 medium onion, chopped (about 1 1/4 cups) => 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage) => 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock) => 1 15-ounce can whole peeled tomatoes. => 4 cups chicken stock. => Freshly ground black pepper. Preparation: 1 Grind spices if using whole spices: If using whole spices (coriander, fennel, cumin) , grind them in a mortar and pestle or in a spice gr...