CookCook Land Recipes

Discover delicious and easy recipes for every home cook.

Serves 2

Korean lettuce wraps with beef

  • Rice wine (2 teaspoons)
  • Soy sauce (2 teaspoons)
  • Korean chili powder (1-2 teaspoons)
  • White pepper (½ teaspoon)
  • Cornstarch (½ teaspoon)
  • Gochujang (1 tsp)
  • Gochugaru (1 tsp)
  • Soy Sauce (1 tsp)
  • Rice Wine (1 tsp)
  1. #Australian Grain-Fed Wagyu Snowfall Shredded Beef M6/7 300g Defrost and rinse the beef. Pat dry with paper towels. Marinate for 15-20 minutes.
  2. Heat a wok over medium heat with a little oil. Sauté the minced garlic until fragrant, then add the marinated shredded beef and stir-fry until separated.
  3. After about 2 minutes of stir-frying, add rice wine, soy sauce, and Korean gochujang. Stir-fry quickly. If you like it spicier, you can add chili powder. Taste first, then season with salt.
  4. Once the seasonings are evenly mixed, it's ready to serve! Sprinkle with some white sesame seeds. It can be eaten directly with rice, or wrapped in lettuce for a richer texture.

Serves two

Pan-fried Salmon Fillet with Special Sauce

  • Garlic powder
  • Cinnamon powder
  • Paprika/Tabasco
  • Black pepper
  • Rosemary
  • Himalayan rock salt
  • Salt
  • Sugar
  • Vinegar
  1. Rub the fish fillets evenly with all the marinade, then brush with a little cooking oil.
  2. Pan-fry both sides of the fish fillets with a little butter for about 3-5 minutes.

Serves two

Claypot Rice with Beef and Poached Egg

  1. Marinate the #Australian Hormone-Free Organic Grass-Fed Minced Beef with cornstarch, soy sauce, sugar, and oyster sauce, then let it sit for 30 minutes.
  2. Wash the rice and put it into a pot, add an equal amount of water and let it sit for 30 minutes.
  3. Gradually add ice water mixed with cornstarch to the marinated #Australian Hormone-Free Organic Grass-Fed Minced Beef, stirring until it becomes sticky.
  4. Place the minced beef onto a large, lightly oiled plate and set aside.
  5. Cook the rice over high heat, stirring occasionally. Once boiling, reduce to low heat and cook for 5-7 minutes. Then, place the beef patty on top of the rice. Cook over high heat for 1 minute, then reduce to very low heat and cook for about 10 minutes. Turn off the heat and let it rest for 10 minutes until the beef patty is cooked through.
  6. Stir-fry the minced ginger with a little oil and salt until cooked. Set aside.
  7. In the same pot, stir-fry the chopped spring onions over medium heat. After opening the lid of the rice, add the #Ranou egg, minced ginger, and chopped spring onions. Season with claypot rice soy sauce when serving.

Serves 2

Onsen Tamago Beef Bowl

  • US Black Angus Beef Tenderloin Slices (150g)
  • Onion (half)
  • Japanese soy sauce (appropriate amount)
  • Mirin (appropriate amount)
  • White rice (1 bowl)
  • Ranou Egg (1 pc)
  • Gyu-Kaku Nori Furikake (appropriate amount)
  1. Season the #USBlackAngusBeefTenderloinSlices with salt and black pepper and let rest for 5 minutes.
  2. Heat oil in a frying pan and sear the seasoned #USBlackAngusBeefTenderloinSlices.
  3. Remove the #USBlackAngusBeefTenderloinSlices. Sauté the onions until fragrant and translucent, then pour in the mixed Japanese soy sauce, mirin, and sake, and bring to a boil.
  4. Return the #USBlackAngusBeefTenderloinSlices to the pan and allow them to absorb the sauce and color.
  5. Arrange the seared beef slices on hot white rice.
  6. Evenly pour the boiled sauce over the beef slices.
  7. Boil water. Once boiling, turn off the heat, add the #RanouEgg, cover, and steep for about 10 minutes.
  8. Remove the Ranou egg and soak it in ice water for 1-3 minutes.
  9. Add the onsen egg to the white rice, then sprinkle with sesame seeds and #JapaneseGyakuenNoriFurikake. Serve immediately.

Serves 2

Spicy Chicken Pot

  1. Marinate the #BrazilianJumboDicedChickenLeg with chicken powder, salt, garlic powder, cornstarch, and oil for 30 minutes.
  2. Over medium heat, pan-fry the jumbo diced chicken leg until golden brown on both sides. Remove and set aside.
  3. In the same pan, over medium-high heat, add garlic, ginger slices, spring onions, and onions, stir-fry for 2 minutes.
  4. Return the jumbo diced chicken leg to the pan. Add oyster sauce, chu hou paste, hoisin sauce, satay sauce, chicken powder, five-spice powder, star anise, cinnamon stick, bay leaf, and Shaoxing wine, and mix well.
  5. Add taro and #TaiwaneseHandmadeFrozenTofu, stir-fry quickly until evenly mixed, then add water and bring to a boil.
  6. Once boiling over medium heat, reduce to low heat and simmer for about 15 minutes. Turn off the heat and let it braise for another 10 minutes. Done!

Serves two

Curried Beef Brisket

  1. Blanch the #Brazilianbeefbrisketandtendon with ginger slices and black pepper for 5 minutes.
  2. Drain the beef brisket and tendon, then mix with dark soy sauce.
  3. Wash and peel the potatoes, then dice them. Dice the onion, red pepper, and lemongrass.
  4. Heat oil in a pan, stir-fry the potatoes, onion, and red pepper until fragrant, then remove and set aside.
  5. Add lemongrass, shallots, and garlic to the pan, stir-fry until golden brown, then add curry paste and stir-fry until fragrant.
  6. Return the beef brisket and tendon to the pan and stir-fry until evenly coated. Add curry powder and enough water to cover half of the ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Turn off the heat and let it rest for another 30 minutes.

Serves 2

Golden Chicken Wings

  1. Cut the #FileniItalianNaturalHormone-FreeChickenMid-JointWings vertically to separate them into single-bone wings.
  2. Add salt, sugar, pepper, and chicken powder to the chicken wings.
  3. Wash the salted egg and remove the yolk. Steam on medium heat for 8 minutes.
  4. Coat the chicken wings with cornstarch. Heat oil in a frying pan and deep-fry the chicken wings over medium heat until both sides turn light golden.
  5. Remove the chicken wings, then increase the heat and deep-fry them again. Remove and set aside.
  6. Pour the salted egg yolks into a pot, add butter, and stir-fry over low heat until foamy. Then mix with the chicken wings and serve.

Serves 2

Black Pepper Potato and Beef Cubes

  1. After thawing the #US CAB Beef Tenderloin Cubes, pat them dry with kitchen paper. Add sugar, soy sauce, cornstarch, sesame oil, and ground black pepper, and marinate for 30 minutes.
  2. Wash and peel the potatoes, then cut them into cubes.
  3. Heat a frying pan, add the potato cubes, and pan-fry until golden brown. Remove and drain excess oil with kitchen paper.
  4. Heat the frying pan again, add the beef tenderloin cubes, and pan-fry until medium rare. Then add the potato cubes and honey, and quickly stir-fry until well combined. Finally, sprinkle with toasted sesame seeds and serve.

Serves two

Baked Pork Chop Rice with Tomato Sauce

  1. Tenderize the #BrazilianPorkCollarThinCut with the back of a knife, then marinate with soy sauce, egg white, and cornstarch for 15 minutes.
  2. Cut tomatoes into chunks, slice onions, thinly slice mushrooms, and beat the eggs.
  3. Heat a frying pan with oil. Dip the pork collar in a little egg wash and cornstarch, then pan-fry until golden brown on both sides and cooked through. Remove from pan.
  4. Add butter to the pan, sauté minced garlic, tomatoes, onions, and mushrooms until fragrant. Then add tomato paste, ketchup, sugar, and water, and cook until the sauce thickens. Finally, stir in the pineapple.
  5. Arrange the fried rice, pork collar, and sauce on a plate. Top with #TurkishShreddedMozzarellaCheese and bake in a preheated oven at 200°C for 15 minutes.