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Recipes
BAKED TERIYAKI TOFU
Ingredients
For the Crispy Baked Tofu
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1 (14 ounce) package extra firm tofu,drained, pressed, and cut into 1-inch pieces
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1 tablespoon soy sauce
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1 tablespoon canola oil (or high heat oil of choice)
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1 tablespoon cornstarch
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1/4 teaspoon white pepper
For the Teriyaki Sauce
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1/4 cup water
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1/3 cup soy sauce
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3 tablespoons brown sugar
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2 tablespoons rice vinegar
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2 tablespoons mirin or dry sherry
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1 teaspoon sesame oil
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1 teaspoon freshly grated ginger
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1 garlic clove, minced
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2 tablespoons chilled water
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1 tablespoon cornstarch
For Serving
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Cooked rice
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Steamed veggies
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Chopped scallions
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Sesame seeds
MONGOLIAN BEEF
Crispy Beef:
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1 lb beef steak, trimmed of fat and sliced into 3 mm slices
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1/3 cup frying oil
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1/4 cup cornstarch
Sauce Ingredients:
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1/2 tsp ginger, finely minced
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1 tbs garlic cloves, finely minced
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1/2 cup soy sauce
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1/2 cup water
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3/4 cup brown sugar
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few scallions, cut into 1-inch long slices
SESAME AND HONEY GLAZED KOREAN CHICKEN WINGS
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Ingredients
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10 single chicken wings
Seasoning
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1/2 tsp. salt
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1/4 tsp. white pepper
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1 Tbs. baking powder
Sauce
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2 Tbs. sesame oil
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1 tsp. chopped garlic (1 clove garlic)
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1 Tbs. soy sauce
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2 Tbs. Honey
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1 Tbs. sesame seeds
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Oven temperature 230c
15 minutes on one side, 20 minutes the other side.
OVERNIGHT OAT
Ingredients
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1/3 cup plain Greek yogurt
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1/2 cup (heaping) rolled oats
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2/3 cup unsweetened milk of choice
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1 tablespoon chia seeds or ground flaxmeal
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1/2 teaspoon vanilla extract
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Pinch of salt
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0–2 tablespoons honey or maple syrup
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Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
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Close and refrigerate for at least 4 hours, but preferably overnight before eating.