Shokai the sauce boss

01/08/2022

Cider so darn tasty you have to eat it 😂

09/23/2021

07/31/2020

Gather all the ingredients. Preheat oven to 400F. We strongly recommend using a silicone baking mat for this recipe, but if you don’t have any, line baking sheet with aluminium foil and generously spray with cooking oil. Dry chicken with a paper towel, cut into 1/2 inch thick strips and sprinkle salt and pepper on both sides. In separate bowls, fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, and 1 mixing bowl with shredded Parmesan cheese. In this order, dip and coat each chicken strip: Almond Flour > eggs > shredded Parmesan cheese.
Once coated, place onto silicone baking mat. Place baking mat on middle rack and bake for 6-7 minutes until cheese crust is golden brown. Carefully flip to the other side and bake for another 6-7 minutes (internal temp of the chicken should be 165F). You optional can also create a crispier crust by moving the oven tray 6-8 inches away from the heating element and broiling for about 1-2 minutes. Finely chop green onions and set aside. In a separate small mixing bowl, combine Kewpie Mayo, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside. Transfer cheese crusted chicken strips to a serving plate and serve with sauce.
-------
🌐 www.shokaitsb.com

07/30/2020

Once you try this spicy mayo I promise there’s no going back to good old mayonnaise. This creamy spicy mayonnaise is will amplify the flavor of traditional mayonnaise and instantly take your dishes to the next level!
Spicy mayo works great on burgers, chicken sandwiches, with any dish or as a dipping sauce for fries, nuggets, and just about anything else!
Get 15% off now.
USE PROMO CODE: 15OFF
-------
🛍️ https://bit.ly/3ghK73V

07/30/2020

Place the eggs in a small saucepan, cover with water and bring to a boil. Cook for 5 minutes, then strain and rinse under cold water. Cooldown slightly and peel. Slice each egg in two halves, lengthways.
Clean and towel dry the lettuce leaves. Arrange on the platter and add egg halves on top. Combine the mayonnaise with the hot sauce and garlic powder (if using) and add a dollop on top of each egg. Finally, top with the gherkin and a coriander leaf. Sprinkle with a little sea salt and cracked pepper.
------
🌐 www.shokaitsb.com

07/28/2020

Combine flour and spices in a large bowl. Make a well in the centre and gradually whisk in 185ml (3/4 cup) water until a smooth thick batter. Season with pepper. Cover and place in the fridge for 20 minutes. Meanwhile, place cauliflower florets in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until almost tender. Drain.
Set aside to cool for 10 minutes. Add cauliflower to batter and stir until evenly coated. Place enough oil in a medium deep frying pan to come 5cm up the sides of the pan and heat over high heat. Working in 2-3 batches, remove the cauliflower from the batter, allowing excess to drip off, and cook in hot oil for 2-3 minutes or until golden and crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Meanwhile, add the Vegan Mayonnaise to a small bowl and swirl through the Sweet Chilli Sauce. Sprinkle cauliflower with dill and serve with the sweet chilli mayonnaise and lemon wedges to squeeze over.
------
🌐 www.shokaitsb.com

07/27/2020

Add more ingredients like minced garlic to the sauce, or add cayenne pepper to the flour for more heat. Add this on top of steamed rice for a shrimp bowl lunch or dinner!. Garnish with chopped chives or diced green onions for presentation. Garnish with chopped chives or diced green onions for presentation. Add a few tablespoons of panko breadcrumbs to the flour for an extra crispy texture. Make this sauce with 1/2 cup mayonnaise, and 1/2 cup pureed avocado to add some healthy ingredients to the sauce. Serve the shrimp with spicy mayo.
------
🌐 www.shokaitsb.com

07/25/2020

The addition of ginger and just a hint of heat from spicy mayo make these crab cakes extra flavorful and the perfect dinner for two.
Combine 1 tablespoon melted butter, egg, crackers, green onion, Worcestershire sauce, ginger, and ground red pepper in a bowl. Gently stir in crab meat. Form mixture into 4 even patties, about 3 inches in diameter. Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Add crab cakes; cook 3 minutes per side or until deep golden brown. Serve immediately with Spicy Mayo and garnish with sliced green onion as desired.
------
🌐 www.shokaitsb.com

07/24/2020

In a small bowl, mix the mayonnaise (1/4 cup) and hot sauce (a few dashes). Melt the butter (1 tablespoon) in a nonstick skillet over medium-high heat. Crack the eggs into the skillet and cover the pan, cooking the eggs for 3-4 minutes (or until whites are set and the yolk is slightly runny). Spread 1 tablespoon of the spicy mayo on each piece of bread. Layer the arugula, tomato slices, three slices of bacon, and one egg on each sandwich. Cut in half and enjoy!
------
🌐 www.shokaitsb.com

07/23/2020

Preheat oven to 425 degrees F. On a large sheet pan, toss the potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. Place the potatoes cut side down. If the pan gets too crowded, use 2 pans. Roast for about 25-30 minutes, flipping halfway through or when a golden-brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown. Enjoy!
-------
🌐 www.shokaitsb.com

07/22/2020

Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Cover the bamboo with plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread sushi rice on top of the seaweed and press firmly. Turn the sushi layer over so that the seaweed is on top. Place shrimp tempura, avocado, and cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
Press the bamboo mat firmly with hands, then remove the rolled sushi. Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350-degrees) for about 3 minutes or until the batter turns crispy and golden brown (you DON'T need to do this in a deep fryer. You can just do about 1/2 c. - 1 c. of oil in a frying pan and keep turning the roll until it is golden brown on all sides). Remove from oil and let cool for a few minutes.
With a VERY sharp knife, cut the sushi roll into 4-5 pieces. Top with spicy mayo.
------
🌐 www.shokaitsb.com

07/21/2020

In a large airtight container, add watermelon, seaweed, tamari, white rice vinegar, and sesame oil. Place in the fridge for 2 hours. After 2 hours, preheat oven to 250ºF and line a baking sheet with parchment paper. Place all the cubes on the parchment paper. Reserve the sauce to use in another recipe such as an Asian sauté or a pad thai.
Bake for 2 hours, flipping the cubes halfway through. After 2 hours, increase oven temperature to 350ºF and bake for 5 more minutes, until slightly charred. Transfer into an airtight container, close and place in the fridge until cold. Once cold, and right before serving, mix vegan mayo and sriracha and add into the container with your watermelon. Toss to coat. Serve immediately in vegan sushi, in a vegan poké bowl, or even as a garnish on an avocado toast,.
------
🌐 www.shokaitsb.com