Actress Cassie Yeung HD Instagram Photos and Wallpapers January 2024

Left Jamaica and needed oxtail immediately Recipe ⬇️ this is how I made it but I am in no way trying to call this authentic 🫶🏻🇯🇲 3lbs oxtail 1 green bell pepper, diced 1 orange bell pepper, diced 1/2 yellow onion, diced 2 green onions 1 scotch bonnet or habanero, seeds removed & diced 1 Tbsp garlic, minced 1 Tbsp ginger, minced 4-5 sprigs fresh thyme 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp adobo 1 tsp allspice Salt & pepper to taste 1 Tbsp browning sauce 2 Tbsp soy sauce 2 Tbsp brown sugar 4 cups beef broth or water 2-3 bay leaves Whole scotch bonnet or habanero 1 can butter beans 1 Tbsp ketchup Clean oxtail with vinegar, lime and water a few times until water is no longer scummy then dry well with paper towel. Add dry seasoning, browning, soy sauce, peppers, garlic ginger and thyme then mix well. Marinate in the fridge overnight or at least 4 hrs. To a large pot, add brown sugar and caramelize. Sear oxtail pieces until they have a nice color (you may need to do this in a few batches so all the pieces touch the bottom of the pan). Remove to a clean plate. Add the veggies and marinade left behind and sauté a few minutes. Add in beef broth or water making sure to scrape the bottoms of the pan. Bring to a boil then add oxtail back in along with bay leaves and scotch bonnet/habanero. Turn the heat down to medium low, cover slightly and cook for 3 hrs or until meat is fall off the bone tender. Add in a can of strained butter beans, ketchup and cook for just another few minutes. Serve with rice and peas ❤️

Beef bulgogi in 30 minutes 🍚🥩 Recipe ⬇️⬇️ 8oz thinly sliced beef or protein of choice 1/2 large onion (1/4 thinly sliced, 1/4 for marinade) 1/4 Asian pear (or apple, pear, kiwi) 4 cloves garlic 2 tbsp soy sauce 1 tbsp mirin (can sub w rice vinegar 1 tsp sugar) 1 tbsp gochujang 1 tbsp brown sugar 1 tsp sesame seeds 1 tsp sesame oil 1 green onion Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste. To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color. Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy! #beefbulgogi #healthydinners #quickdinner #bulgogi #koreanfood

Money Bag Dumplings 💰🥟 Making these for Lunar New Year— dumplings symbolize prosperity and good fortune 🧧 ALSO perfect if you have a hard time pleating dumplings Recipe⬇️ 2 cups napa cabbage (salted, massaged & washed to release moisture) 1lb ground pork (or any ground protein) 1/4 cup shiitake mushrooms, minced 2 green onions 1/4 cup cilantro 1 Tbsp grated ginger 1 Tbsp grated garlic 1 tsp Chicken bouillon Salt & white pepper to taste 1 tsp sugar 1 tbsp Cornstarch 3 tbsp soy 2 tbsp rice vinegar 1 tbsp Oyster sauce 1 tsp sesame oil Hong Kong style dumpling wrappers Cilantro stems for tying

Rice and peas Recipe ⬇️ again how I made it, but in no way claiming this to be authentic 🫶🏻🇯🇲 1/2 cup dried red kidney beans or 16oz can red kidney beans 2 cups coconut milk or 16oz can of coconut milk 1 tsp garlic powder 1 tsp onion powder 1 tsp allspice 1 tsp chicken bouillon Salt & pepper to taste 1 1/2 cup long grain rice 1 tsp minced garlic 1 tsp minced ginger 1 scotch bonnet or habanero 3 sprigs fresh thyme 1 bay leaf 2 green onions 1 Tbsp butter Rinse and soak beans overnight. Bring to a boil with 4-5 cups water and cook for 40 minutes or until the beans have softened and majority of the water evaporates. If using canned beans, pour beans with liquid into the pot— no need to cook for this long, proceed to the next step. Add in coconut milk, seasoning and aromatics and cook for another 10 minutes. Add in rinsed rice, mix once then cook uninterrupted on medium low heat for about 10-15 minutes or until there isn’t visibly any liquid. Cover and turn the heat to low, allowing the rice to steam another 15 minutes. Discard aromatics, add butter and fluff with a fork. Adjust season to taste 🫶🏻