Skip to primary navigation
Skip to main content

Recipes
Travel
About
Shop
Contact

Cook With Dana

I want to find...

korean short rib

Galbi Fried Rice with Gochujang Sauce

February 16, 2022

Latest ‘Grams

A little inside look of my food creation process!

A little inside look of my food creation process! I try my best to create/write delicious foods so you can make them at home 💕🥹

As a food content creator, we taste test our recipes at least 2 times before we put it out on the internet. Why? Well some things just turn out tasting not so good or it doesn’t look too pretty. It’s important for us to create beautiful food content because we eat with our eyes first. This recipe tasting process is different for everyone but here’s a quick look on how I taste recipes to ensure they are tasty and easy to make.

1. See what’s trending? Scroll google/tik tok/instagram to see what people want to eat.
2. I start drafting my recipe in @notion and I make a grocery list. I try to not buy random items (ok maybe one or two) LOL
3. Start cooking - I go off my draft recipe and start cooking! I love how notion keeps track of my recipes and groceries all in one go!
4. tasting testing - I taste and continue to tweak while i’m cooking, making sure i make notes along the way.

I haven’t done this for all my recipes in the past, but I can say in 2022-2023, I’ve tried my best to make delicious recipes for y’all! Shoutout to Notion (notes app) for helping me organize all my recipe and video ideas. I used Notion when I was a corporate girlie so I highly recommend for those that want to keep your schedule and notes on track (not sponsored).

—

#deliciousfood #recipe #foodblogger #contentcreator #foodie

Did the chicken or egg come first? I dunno, but wh

Did the chicken or egg come first? I dunno, but whoever invented this dish, oyakodon is a genius. Welcome to episode 5 of my recipes series where we cook delicious food using one pot only and using as little amount of dishes as possible.

Find the full recipe by checking link in bio or google ‘one pot oyakodon dana’

I adapted the famous dish to be made in a rice cooker! Oyoakodon is known for it’s dashi shoyu sauce which tastes umami, savory and sweet. The combination of tender chicken, sweet onions, and the richness of the beaten eggs creates a delicious and satisfying meal.

If you make this, try to follow the instructions carefully to ensure you have tender chicken and not so mushy rice ◡̈
——
#easyrecipes #chicken #japanesefood #delicious #ricecooker

Sorry, I put the wrong address on the video 😅😅😅
Family owned restaurants alllll the way!! This Filipino family owned restaurant is called At My Place in Phoenix, Arizona. The address is 3450 W Chandler Blvd Ste 9 Chandler AZ 85226!

We had sisig (our friends favorite dish ever) and it was so flavorful, soft, crispy and just super yummy! TRUST. The lumpia and longanisia were also delicious but incomparable to the sisig 😂

Please check this place out if you’re ever in the area 🙏🏼💖 You won’t regret it and support local if you can ◡̈
——
#asianfood #filipinofood #sisig #delicious #foodie

The rice worth waiting for!! Welcome to episode 4

The rice worth waiting for!! Welcome to episode 4 of my recipes series where we cook delicious food using one pot only and using as little amount of dishes as possible. Today we’re making lo mai fan aka chinese sticky rice!

Full recipe, google ‘Chinese Sticky Rice Dana’ or find it in my link in bio 🍚

The star of the show are these chinese cured meats that pack insane amount of savoriness and sweetness to your rice. These meats are a very common pantry item in Chinese households kinda similar to how you can find canned tuna in an American pantry. These meats are Lap Cheong, a type of Chinese sausage and lap yuk, chinese cured pork belly (my dad made ours at home!). The combination of all the delicious chinese cured meats brings a savory, rich flavor to the sticky rice.

You may have seen this dish at dim sum restaurants. Traditionally, they steam the rice and then sautee all the ingredients together in a large wok. The stir fry process makes the grains more chewy and the preserved meats very fragrant. However, to make this process a lot quicker, we are throwing all the ingredients in a rice cooker to make an equally delicious chinese sticky rice.

Things to keep in mind

- the perfect proportion of water is crucial to ensure that the rice is not overcooked and too mushy. remember that the mushrooms and meat will provide extra moisture to the rice when cooked.
- Don’t forget about the dried shrimp and shiitake mushroom as it provides a sweetness and umami flavor (both dried pantry items)
- I used the ‘white rice’ setting in my @zojirushiamerica rice cooker and it cooks the rice perfectly. You can use the regular cook setting as well for this recipe.
—
#onepotmeal #rice #chinesefood #asianfood #easyrecipes #stickyrice #chinesesausage

Want to host a sushi dinner party? I gotchuuuuu 😘 this is what I get at @nijiya__market (Japanese grocery store). Not sponsored just showing you all my faves!

grocery list (some not shown in video) for the best sushi night AT HOME:
- salmon
- blue fin tuna
- hamachi
- imitation crab
- rice
- rice vinegar
- soy sauce
- tofu bean curd pockets (optional)
- frozen tempura shrimp (optional)
- daikon radish
- kewpie mayo
- sriracha (optional)
- wasabi
- handroll seaweed
- yuzu rice crackers

——
#japanesefood #groceryshopping #sushi #dinnerparty #salmon #sashimi

Just in time for cozy date night! Find the full

Just in time for cozy date night!

Find the full recipe by googling ‘tantanmen cook with Dana’ or find it in the link in bio 🍜

Long time no ASMR calming video…Honestly, I’ve been feeling kinda bleh and warm soup kinda cheers me up. I’ve also been busy with family lately that I haven’t been able to cook as often as I usually do 😞

That’s where this tantanmen recipe comes in clutch. You can have a delicious & creamy broth without cooking it for forever. Tantanmen is a Chinese dish that has been popularized in Japan and has been adapted into a Japanese version known as Tan Tan Men. While the Chinese version is typically made with a spicy soup made from chili oil and Sichuan peppercorns, the Japanese version often has a milder broth made with miso, soy sauce, or both.

We are making the Japanese version that is less spicy than the Chinese version. This recipe takes less than 30 minutes to make and you can add a variety of different toppings based on your own preference such as soft boiled eggs, chasu (bbq pork), bean sprouts, corn and more! You can also replace the udon noodles with ramen noodles or whatever noodle you prefer!

—
#easyrecipe #soup #ramen #japanesefood #delicious #datenightideas #cooking

2021 © Cook With Dana

made by soulmuse