HEALTHY MEALS

Recipe by : chef ssentongo

CRISPY RICE CAKES WITH AHI TUNA POKE TOPPING.

Here’s a basic recipe to recreate it:

Ingredients

• 2 cups sushi rice (cooked & cooled)
• 4 tbsp rice vinegar + 1 tsp sugar (for seasoning rice)
• 2 tbsp vegetable oil (for frying)
• 200g sashimi‑grade ahi tuna, diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 1 green onion, sliced
• 1 jalapeño, thinly sliced
• 1 tsp sesame seeds (black & white mix)
• Optional: sriracha or spicy mayo for drizzle

Method

1. Season rice: Mix cooked rice with rice vinegar + sugar. Let cool.
2. Form cakes: Shape rice into small patties (about 3‑4 cm diameter). Press firmly.
3. Crisp rice: Heat oil in a skillet over medium‑high. Fry rice cakes 2‑3 min per side until golden and crispy. Set aside.
4. Make poke: Toss diced tuna with soy sauce, sesame oil, ginger, garlic, green onion, and half the sesame seeds. Let marinate 5 min.
5. Assemble: Place tuna poke on each rice cake. Top with jalapeño slices and remaining sesame seeds. Drizzle with sriracha or spicy mayo if desired.

Tips

• Use fresh, high‑quality tuna for safety and flavor.
• Adjust spice level by adding more or less jalapeño.

Want me to tweak the recipe for a specific flavor profile or give you a step‑by‑step guide?

* > PAN ‑SEARED PORK BELLY :(served on a cabbage‑radish slaw with toasted pine nuts and green onion ribbons, finished with a glossy Sauce ) .

Here’s a basic recipe to recreate it:

Ingredients (serves 2)

• 400 g pork belly, skin removed and cut into 2‑inch pieces
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 2 claws garlic, minced
• 2 cups shredded cabbage (green or napa)
• 1 small radish, thinly sliced or shredded
• 2 tbsp pine nuts, toasted
• 4 green onions, sliced into thin ribbons
• Salt & pepper to taste
• Vegetable oil for searing

Method

1. Marinate pork: Mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Coat pork belly and let sit 30 min (or up to 2 h in fridge).
2. Sear pork: Heat oil in a skillet over medium‑high heat. Pat pork dry, season with salt & pepper, and sear 3–4 min per side until caramelized and crisp. Reduce heat and finish cooking through (≈8 min total), basting with remaining marinade. Rest 5 min, then slice.
3. Make slaw: Toss cabbage, radish, and a pinch of salt. Dress lightly with a splash of the leftover marinade or a simple vinaigrette (rice vinegar + sesame oil).
4. Assemble: Place slaw on a plate, top with pork slices, sprinkle toasted pine nuts and green onion ribbons. Drizzle any remaining glaze over the top.

Tips

• For extra crunch, add toasted sesame seeds or chopped peanuts.
• Adjust sweetness or saltiness to your taste by tweaking honey or soy sauce.

Do you want a detailed step‑by‑step cooking guide with exact timings, or are you looking for variations of the sauce or side slaw?

* > SPAGHETTI BOLOGNESE  SAUCE.

Here’s a simple recipe to make it:

1. Ingredients
   • 400g spaghetti
   • 500g ground beef (or mixed beef & pork)
   • 1 onion, finely chopped
   • 2 garlic cloves, minced
   • 400g canned tomatoes (or fresh tomatoes)
   • 2 tbsp tomato paste
   • 1 tsp dried oregano & basil
   • Olive oil
   • Salt & pepper to taste
   • Fresh parsley for garnish
2. Method
   • Cook spaghetti in boiling salted water according to package (al dente). Drain.
   • In a pan, heat olive oil, sauté onion & garlic until soft.
   • Add ground meat, brown it, season with salt & pepper.
   • Stir in tomato paste, canned tomatoes, oregano & basil. Simmer 20–30 min.
   • Mix sauce with cooked spaghetti, toss well.
   • Serve hot, sprinkled with fresh parsley.

Do you want a quick variation of this recipe or tips for making the sauce richer?

* > STEAK WITH CREAMY GARLIC SAUCE & ROASTED VEGGIES :

1. Steak
   • 2 thick beef steaks (ribeye or sirloin).
   • Season both sides with salt, pepper, and a pinch of garlic powder.
   • Heat a skillet over medium‑high heat, add a little oil.
   • Sear steaks 3–4 min per side for medium‑rare (adjust time for thickness).
   • Rest 5 min before serving.
2. Creamy Garlic Sauce
   • Melt 2 tbsp butter in the same skillet.
   • Add 2 minced garlic cloves; sauté 30 s.
   • Stir in ¼ cup heavy cream & ¼ cup grated Parmesan.
   • Simmer 2–3 min until thickened; season with pepper & fresh herbs (parsley).
   • Pour over the cooked steaks.
3. Roasted Veggies
   • Toss cubed potatoes, carrots & green peppers with olive oil, salt & pepper.
   • Roast in a 200 °C oven for 20–25 min, turning once, until golden and tender.
   • Serve on the side of the steak.

Tips: use a meat thermometer for perfect doneness (medium‑rare ≈ 57 °C). Garnish with extra fresh herbs for flavor & presentation.

Need the exact measurements for the seasoning or a variation of the sauce?

* > To MAKE CARROT JUICE :

here’s a simple recipe:

1. Ingredients:
   • 4–5 fresh carrots (peeled)
   • Water (for blending)
   • Optional: a pinch of ginger or a sprig of parsley/dill for garnish.
2. Preparation:
   • Wash and peel the carrots.
   • Cut them into small chunks.
3. Juicing:
   • Blend the carrot pieces with a little water until smooth.
   • Strain the mixture through a fine sieve or cheesecloth to extract the juice.
4. Serve:
   • Pour the juice into glasses.
   • Garnish with a sprig of parsley or dill, like in the photo.

Do you want the exact proportions (carrots to water) or tips for adding flavor (e.g., ginger, lemon)?