You don't need to cook always, but just know how to cook in case of incacity.

On Sunday morning I came out to buy detergent for my cleaning when this guy called me. I know him from the neighboring estate maka arugoro m his landlord oru before ( I have worked for their landlord before).

I asked him wetin carry him come our estate this morning and he replied FOOD. That he is looking for where to buy food.

I took him to nke one woman na-ere nri na our estate but unfortunately the woman no open.

So I started giving him suggestions of what to eat: "why not buy bread na mineral or buns; or better still buy noodles"

And he told me that wetin dey hungry him na real food and not junks.

Thinking na the guy man ji ego, I told him to check Chili's fast food or Mr Biggs, that I'm sure they will open, mana He said he will look for where to buy okpa because na those fancy restaurants na-ere nri costly.

So I left him to continue his quest and went inside.

Now, I don't know if he knows how to cook but was too lazy to cook or he doesn't know how to cook at all....but what I want to say to everybody, especially those men that believes that cooking bu a woman thing is that COOKING IS A SKILL EVERYBODY NEEDS.

When our elder sister gave birth, I was the first person to cook and bring food to the hospital maka the hospital di closer to me than Mama Ogoo. She just told me the soup to make and I delivered.

In fact, I started Omugwo before Mama Ogoo....but na she dey later give Omugwo things and not me. And she didn't thought it wise to share some with me. That woman ji style di selfish but onwero.

Let's continue.....

So, when I was in the world, as in, when I was still doing 'bring down the camera and I wish you are here with me' with my ex, anytime she will be visiting, I usually prepare for her coming like the way John the Baptist prepared for the coming of Jesus; I dey cook and make fruit zobo. A different kind of romance.

Ngwa, ka anyi wepugodi romance aside....I have never been and will never be in that guy's shoe. Imagine going from estate to estate in search of food, adi m handicap?

Well, e no concern me shaa. I finished cleaning that day, brought out Ogbono soup and did small portion control of garri.

Yours Faithfully,
Ben-Smile

Just concocted some Chili Garlic Sauce, and it's a fiery flavor bomb! 🌶

Check out the first Comnt for the full recipe Ingredients:
250 grams Chili (Siling Labuyo)
150 grams Garlic (3 large heads)
3 cups cooking oil
2 tablespoons sugar
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon ground black pepper
1 tablespoon oyster sauce (optional)
Directions:
Begin by washing the chilies, then removing the stalks. Place the chilies in a blender along with the garlic and cooking oil.
Pulse the ingredients in the blender until they are finely chopped, taking care not to over-blend. The mixture should resemble tiny bits rather than a smooth paste.
Transfer the blended mixture to a large pan and cook over low to medium heat. Stir continuously for approximately 20 to 25 minutes until the chili undergoes a noticeable color change.
Once the chili is cooked, add sugar, salt, black pepper, and oyster sauce (if using). Stir the mixture until all ingredients are well incorporated.
Pour in the vinegar but refrain from stirring for the first 3 minutes. This helps to eliminate the “raw taste” of the vinegar.
After 3 minutes, stir the mixture and continue cooking for an additional 20 minutes until the flavors meld together beautifully.
Once the sauce is cooked to perfection, remove it from the heat and allow it to cool completely. Transfer the chili garlic sauce into a clean, dry jar with a secure lid.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 120 kcal per tablespoon | Servings: Makes about 2 cups

There are several homemade insecticides that you can make with natural ingredients to protect your plants from pests without resorting to chemicals. Here are some easy and effective recipes:

1. Garlic insecticide
Garlic is a natural insect repellent and has antibacterial and antifungal properties.

Recipe: Crush 3 cloves of garlic and mix them with 1 liter of water. Let the mixture sit for a few hours or overnight. Then, strain it and add 1 teaspoon of neutral soap to increase effectiveness. Spray the mixture on affected plants, especially on the underside of leaves where pests usually hide.
2. Potassium soap (or castile soap) insecticide
Potassium soap or castile soap is a safe and gentle way to eliminate insects such as aphids, mealybugs and mites.

Recipe: Mix 1 tablespoon of liquid castile soap (or potassium soap) with 1 liter of water. Spray the mixture on the affected plants, making sure to cover the leaves, stems and roots if possible. The soap dissolves the membranes of the insects and eliminates them without harming the plants.
3. Chili and pepper insecticide
The combination of chili and pepper is an excellent insect repellent.

Recipe: Mix 1 tablespoon of chili powder or red pepper with 1 liter of hot water. Let it rest for a few hours and strain it. Add 1 teaspoon of neutral soap so that it adheres better to the plants. Spray the mixture on the plants, especially where pests are found. The spiciness irritates insects and scares them away.
4. Neem Oil Insecticide
Neem oil is a natural insecticide that fights a wide variety of pests and also has fungicidal properties.

Recipe: Mix 2 teaspoons of neem oil with 1 liter of water and 1 teaspoon of neutral soap. Spray it on the affected plants, covering all the leaves well, including the underside. This insecticide is effective against mites, aphids, whiteflies, mealybugs and more.
5. Alcohol insecticide (isopropyl alcohol)
Isopropyl alcohol is very effective at eliminating pests such as scale insects and mites

Fresh Avocado & Egg Salad Bowl
A nutritious, colorful bowl that’s light, satisfying, and perfect for a quick meal.
Ingredients:
3 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup red onion, diced
2 cups fresh spinach or mixed greens
1/4 teaspoon paprika or chili powder (for garnish)
2 tablespoons olive oil
Juice of 1/2 lemon
Salt and black pepper, to taste
Instructions:
Prepare the Ingredients:
Hard-boil the eggs, peel, and slice them into rounds.
Dice the avocado and sprinkle with a little lemon juice to prevent browning.
Slice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assemble the Salad:
Place a base of spinach or mixed greens in a large bowl.
Arrange the hard-boiled eggs, avocado, cucumber, tomatoes, and red onion on top.
Dress the Salad:
Drizzle the olive oil and freshly squeezed lemon juice over the salad.
Season with salt and black pepper to taste.
Garnish and Serve:
Sprinkle paprika or chili powder over the eggs for added flavor and color.
Serve immediately for a fresh, vibrant meal.
Serving Suggestion:
Enjoy as is for a light lunch or add grilled chicken, chickpeas, or quinoa for extra protein.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Superfood Spotlight: Transform Your Health Bite by Bite!

Did you know that some foods are packed with more nutrients than others? These superfoods aren’t just trendy—they’re tiny powerhouses for your body! Let’s uncover how to boost your health with simple, delicious recipes.

Recipe 1: Berry Bliss Superfood Smoothie
Ingredients:

1 cup mixed berries (blueberries, strawberries, raspberries)
1/2 banana
1 cup unsweetened almond milk
1 tbsp chia seeds
1 tsp honey (optional)
Instructions:

Add all ingredients to a blender.
Blend until smooth.
Pour into a glass, sprinkle some extra chia seeds on top, and enjoy!
Why it’s healthy:
Berries are rich in antioxidants, chia seeds are packed with omega-3s, and almond milk is a great dairy-free option for calcium.

Recipe 2: Avocado Toast with a Twist
Ingredients:

1 slice whole-grain bread
1/2 avocado (mashed)
1 boiled egg (sliced)
1 tsp flaxseeds
A pinch of chili flakes and sea salt
Instructions:

Toast the bread.
Spread mashed avocado on the toast.
Top with boiled egg slices, flaxseeds, chili flakes, and a sprinkle of sea salt.
Why it’s healthy:
Avocados are loaded with heart-healthy fats, eggs provide protein, and flaxseeds add fiber and omega-3s.

Recipe 3: Quinoa Kale Power Bowl
Ingredients:

1 cup cooked quinoa
1 cup kale (chopped)
1/2 cup cherry tomatoes (halved)
1/4 cup crumbled feta cheese
1 tbsp olive oil
1 tbsp lemon juice
A pinch of salt and pepper
Instructions:

In a large bowl, combine cooked quinoa, kale, and cherry tomatoes.
Drizzle with olive oil and lemon juice.
Top with crumbled feta, season with salt and pepper, and toss gently.
Why it’s healthy:
Quinoa is a protein-packed grain, kale is a superfood full of vitamins, and olive oil adds healthy fats

Bang Bang Shrimp

A go-to appetizer for many, bang bang shrimp is irresistibly delicious. The pairing of crunchy shrimp and the signature creamy, spicy-sweet sauce is a combo made in appetizer heaven. No matter how many times we make it—as a snack, party appetizer, or weeknight dinner—it never gets old. Read on for all our tips and tricks to make your shrimp the best they can be:

Can I use regular bread crumbs instead of panko?
If the bread crumbs are homemade, then absolutely! Nothing beats fresh bread crumbs in our book. If we're talking store-bought, stick to panko. Normal bread crumbs are too fine and don't crisp up nearly as nicely as panko, so if you can, skip the stuff in the blue canister.

What kind of shrimp should I buy?
While the size of the shrimp is totally up to you, we'd recommend getting peeled and deveined shrimp to cut down on prep time. If you can get the tails removed too, that's great! If not, you can simply cut them or lightly pull them off.

Substitutions.
Not a mayo fan? If you'd like, you can substitute Greek yogurt for the mayo. Want to kick up the heat? Up the sriracha, or switch it out for one of your favorite hot sauces, like Cholula, Crystal, or Tapatio.

Serving ideas.
To make this into more of a filling meal, serve alongside steamed rice, pan-fried noodles, or our best-ever fried rice. If you’re serving this as an appetizer, pair with other fan-favorite apps like air fryer egg rolls, Kung Pao Brussels sprouts, or homemade crab rangoon.

Ingredients
For Shrimp
2 c. panko bread crumbs
2 Tbsp. extra-virgin olive oil
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 large eggs
1 c. all-purpose flour
1 lb. raw shrimp, peeled and deveined
Freshly chopped cilantro, for garnish
For Bang Bang Sauce
4 Tbsp. mayonnaise
4 Tbsp. sweet chili sauce
2 Tbsp. sriracha
Juice of 2 limes
2 tsp. honey
Kosher salt

Directions
Step 1
Preheat oven to 400° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil, and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko mixture, and transfer to prepared baking sheet. Continue until all shrimp are coated.
Step 2
Bake until shrimp are crispy and golden, 13 to 15 minutes.
Make Bang Bang Sauce
Step 1
In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt.
Step 2
Drizzle Bang Bang Sauce over shrimp and garnish with cilantro before serving.

Kangkung (Water spinach) Hotplate

Ingredients:
1 bunch of fresh kangkung(water spinach)
100g thinly sliced beef
10 peeled shrimp, leave the tails on
10 boiled quail eggs (I didn't use them)
3 pieces of fish meatballs, cut into pieces

Sauce ingredients:
3 cloves chopped garlic
2 cm. gingerbread
1 red chili, sliced diagonally
1/2 onion sliced
2 tbsp soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
Sugar, salt, pepper
cornstarch

How to :
1. Saute the garlic and chili until fragrant, add the onion, saute briefly then add the meat and meatballs, cook until the color changes.
2. Add the spices, stir well. Pour in the water. Thicken with cornstarch solution. Add the shrimp. Cook until the shrimp are cooked. Check the taste again.
3. Heat a hotplate on the stove. Once hot, remove the plate. Place the kangkung on the hotplate. Drizzle with the sauce.
4. Serve.

HOW TO MAKE FISH ROLL

Ingredients:
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour

(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chilli pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 knorr cube

Procedures:

1. Pour yeast and sugar into warm water and set aside.
The yeast here helps to give it an inner fluffy texture without drying out.

2. Combine flour, baking powder, butter and salt in a bowl. Add yeast mixture to the flour mixture to form a flexible dough. Cover bowl to stand for 30 minutes

3. Place rinsed fish in an empty pot. Add pureed onion, salt to taste, curry, garlic and chilli powder. Add little water and leave to cook for 10 minutes.

3. Remove the fish from the stock and remove bones. Crush and mash-up the fish and set aside.

4. Heat 4 tablespoons of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, and seasoning cube and stir fry the content for 5 minutes on low heat and set aside.

5. Divide dough into sizeable pieces of the ball, take one ball of dough and roll it out with a rolling pin. Add the fish filling and roll up. Seal the rolls with a fingertip dipped in water/flour mixture, and rub the rolls at the edges.

6. Fry until golden brown.

7. Remove from the oil and drain on a paper towel placed in a sieve.

If you like street food, come here
There's a chicken sempol recipe that's tastier than the ones on the roadside!

Ingredients:
250 g Ground chicken
1 carrot (coarsely grated)
100 g Corn kernels
2 stalks of spring onions (sliced)
3 cloves of garlic
7 shallots
150 g Tapioca flour
50 g Wheat flour
1 Egg
35 ml Water
1 tsp Pepper
1 tsp Salt
1 tsp Sugar
Oil for frying
Skewers

Dipping ingredients:
2 Eggs
50 ml Water
½ tsp Pepper
½ tsp Salt

Liquid Sauce
5 tbsp chili sauce
3 tbsp tomato sauce
300 ml water

How to Make:
1. Puree the chicken, garlic, and shallots with a food processor. 2. Add tapioca flour, wheat flour, pepper, salt, sugar, eggs, and water, to the chicken mixture. Process until well blended.
3. Add corn, carrots, and spring onions.
4. Take the dough and wrap it around the satay skewers. Do this until the dough runs out.
5. Boil the sempol until cooked, then remove and drain.
6. Mix all the dipping ingredients until well blended.
7. Dip the sempol into the dipping ingredients. Then fry until browned.
8. Sauce: Mix all ingredients, stir well.
9. Serve the Sempol with the sauce.

#recipe #resep #resepjajanan #sempol #resepmasakan

Beef and Cabbage Rolls
Ingredients:
1 pound ground beef
1 small cabbage (outer leaves removed)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1/4 cup chopped onions
1 tablespoon sesame oil
1/4 cup diced red bell pepper
1/4 cup green onions, chopped
1 teaspoon chili flakes (optional for spice)
Instructions:
Prepare the Cabbage:

Boil a pot of water. Add the whole cabbage head and blanch for about 5 minutes or until the outer leaves are tender.
Remove the cabbage leaves carefully, cutting out the tough vein from each leaf.
Cook the Beef Filling:

In a skillet, heat sesame oil over medium heat.
Add minced garlic, ginger, onions, and red bell pepper. Stir-fry until softened (about 3 minutes).
Add the ground beef and cook until browned. Stir in soy sauce, oyster sauce, hoisin sauce, and rice vinegar.
Cook for another 2 minutes, then remove from heat and let it cool slightly.