Welcome back to my channel.

So during lockdown, I have been cooking a lot more.

And usually when I cook, I post on my instagram on my vlogging channel and a lot of you guys always ask me how I make my dishes.

So in today's video I'm going to do something that I haven't really done before.

I'm going to make a what I eat in a day video.

Usually when I go grocery shopping, I plan out meals for the next two days, I only buy what I need because I usually use fresh produce and they go bad pretty quickly.

So because of that, there has been some planning and prepping which I did the night before.

But don't worry guys, I filmed so you guys will see the whole process on how I make my dishes today.

I try to cook different dishes every day.

Some are healthy, some aren't.

But if you guys are interested to see some healthy recipes I cook, then let me know in the comment box down below and I will try and film in the future.

But anyway, first off, we're gonna start off with breakfast.

I only started making breakfast I guess when lockdown happened because now my husband and I both work at home, I usually wake up a lot later than he does.

So we never have breakfast together before.

But now that we're both at home we can.

So for today's breakfast, I am going to be making some savory crepes one of my favorites this we are going to prepare the batter.

So I'm just going to take half a cup of white plain flour.

Just gonna pour that into a mixing bowl.

Then I'm going to crack into eggs.

Mm hmm.

Mhm.

And then we're gonna pull in half of the milk that You prepare.

So we're gonna use just 200 mils of milk.

And then taking a whisk we're gonna mix everything together.

I love this.

Wished I got on your style.

It makes things so much more easier.

You just press down and it mixes everything for you and just let you guys know I am making two portions.

So I usually cook for just my husband and I Okay.

And then once it's mixed, we're going to pull in the rest of the milk.

Mhm.

All right.

I think that is done.

So we're gonna set that aside for now, slice up half an onion.

That's all you need for two portions.

I'm just gonna leave that aside for now.

Then we just need one clove of garlic.

And then I'm actually just going to dice this up.

I'm going to take a small pan.

Turn the heat on, put in a bit of butter.

Just spread that around to melt it.

And we're going to cook the onions first.

A I'm gonna put in the garlic, a little bit of spit.

She's gonna add a little bit of soul and cattle.

Right, listen to small ball for now.

Mm hmm.

Now with a lot of japan.

Gonna turn it on.

We're gonna make the crepes.

But also butter.

Then get your battle and pour just a thin layer, spread it around and then I'm gonna pull on another thing.

They are just do this really slowly and don't add too much.

Otherwise it will be too thick now.

Just using a spatula, I'm just gonna go underneath to make sure it doesn't stick to the pan.

Now I actually suck at doing this, but we're going to flip the crepe over.

I suck at something up to see it's still good.

It's good.

Now this does cook very quickly, so just make sure it's not going on the other side.

I like it to be a bit more brown.

Yeah.

Okay, that's done.

Just going to line my baking tray with some people.

Then I'm just going to transfer the crepe five are and let that sit for now.

Now we are going to make the egg or up with canola oil.

Then we're gonna fry two eggs.

Yeah, kind of screwed that up a little bit.

But that's okay, eggs or don't turn the heat off at a slice of cheese in the middle.

Two slices of ham in half of the onion and spinach mix.

I actually should have put more spanish in here.

I just realize there's not much now when you do this, you don't want it to be too thick because otherwise you can't close the sides.

Then we are going to put the egg on and then I'm just going to fold genocides to kind of make like a square, you might have to push it down a bit for it to stay.

Let's do the other crave cheese, two slices of ham, onion and spinach and I failed with my egg cooking the yolks on the side.

It would be perfect if it was in the middle.

But well, it still tastes the same oven mittens on and we're gonna put this in the oven for about five minutes.

Just let that whilst we are waiting.

I'm actually gonna chop up a little bit of parsley.

Just garnish it.

Just roughly chop.

Just gonna season it with a little bit of salt and pepper and finish off with some parsley.

Okay, right.

Yeah.

Mm, smells so good.

Let's dig right in.

So I like my act to be a little bit gooey.

Perfect.

Mm hmm.

I can finish this in like two minutes.

So good.

Usually when I cook this, it actually only takes me about 15 minutes overall because I multi task and do things at the same time.

That was so satisfying.

I'm just gonna go off and do some work now and I will check back when it's lunch time it's lunchtime.

So for lunch, I almost never cook.

And that's just because I work from home and I usually just want to spend about an hour maximum on lunch whenever I cook a full meal, it takes me about an hour to actually cook.

So that's why I usually eat leftovers from the night before.

So last night we made kimchi fried rice and we have quite a lot in the fridge.

I'm going to heat mine up now and we're gonna eat it.

But I will show you guys how I made it because I filmed it last night.

So let's go.

Yeah.

Yeah.

Okay.

We're gonna cut up spring onions for us.

Yeah.

Mhm.

Usually we just do this with either pork or chicken pick whichever protein you want done.

Next.

We're going to cut up the kimchi.

I'm actually just gonna grab a big handful and we're just going to roughly chop it off.

It doesn't really matter.

It's like this.

Mhm Yeah, when making fried rice, it's best to use rice that has been cooked the day before next.

We're going to cook the chicken and we're gonna use vegetable world, yep, mm hmm.

Thank you.

That's pretty much done.

Now turn off the heat transfer into a mixed number.

Just leave that for now.

Same work.

And just get up Now we're going to put in a bit and then we're also going to put in some sesame oil and we're gonna cook the kimchi in this.

Once kim cheese fragrant.

We are going to add some of the coaches john paste, about half a tablespoon once you've mixed through the paste, we're gonna put in the rice.

Now we're just gonna pull back in the chicken.

Okay.

It's gonna add in spring onions.

Okay.

Mm good kimchi fried rice.

Yeah.

Here it is.

My kimchi fried rice.

I'm literally just going to put this in the microwave for about two minutes.

Mm hmm.

Yeah, whilst we wait for the kimchi fried rice ahead up.

Usually I would fry an egg with it.

But because I had one in the quake this morning, I'm not going to do that.

I am going to add in some roosters seaweed.

However, to be honest, I bought this when I was on sale and I don't really like it.

That much flavor is not great.

I prefer the spicy ones.

But because I don't want to waste food, this is the last packet.

I'm gonna finish this off today.

Yeah.

Yeah.

So what I'm gonna do is take two pieces of the roasted seaweed and I just like to crush it on top of the fried rice.

Something I love doing when eating korean food is taking the seaweed.

Getting a bit of rice than just putting the rice on the seaweed And then just eight.

Mm.

Very simple lunch.

Like I said, I usually never cook for lunch.

So I would only heat up leftovers.

If I don't have leftovers, I would probably go out and buy lunch, but for now I'm gonna go enjoy Master Chef.

Mhm.

Mm.

Mhm.

Mhm.

Time for dinner.

So tonight we are going to be having rice with crispy pork belly and garlic vegetables.

I actually only learned how to make crispy pork belly about two weeks ago I saw on instagram Nikos kitchen posted a picture of it and I was craving it ever since.

So I learned how to make it pretty much the next day and it turned out really good.

So my husband actually wanted to eat this again and asked me to make it.

So that's why we're doing that.

Today.

I prep the pork last night and it's been sitting in the fridge for about 24 hours.

Now I'm going to show you guys how I prepped it First we have to make the marinade for the pork.

So I'm going to use chinese cooking wine and we are going to use about two teaspoons of this.

Yeah, yeah yeah.

And I'm just going to use two teaspoons of rock salt, one teaspoon of sugar, white pepper water over a teaspoon.

Finally Chinese five spice about half a teaspoon of this.

Just mix this together.

We're just going to place the pork upside down and then we're gonna brush the marinade on and don't brush it on the skin just on the sides and on the back of the pork belly, flip it around and then we're actually going to cover this side.

Next step is very important.

We are going to need to poke as many holes as we can on the pork skin And that's because we need the moisture to evaporate.

If we don't do this.

The pork skin will not be crispy.

So you can either use these skewers, but I'm going to use these.

These are metal Takayuki sticks.

So I'm gonna do just very poke as many holes as I can in the pork.

The more the better mm last step is to make the marinade for the pork skin.

So I'm going to get some white vinegar and I'm gonna take about a tablespoon of this.

Then I'm gonna take a teaspoon of salt.

Then I'm gonna put just a little bit of baking soda and a pinch.

We're gonna brush this on top.

Yeah.

And there we go.

All of our pork pieces are prepared ready for dinner tomorrow.

We just need to draw out as much moisture as we can from the pork.

So hopefully tomorrow these will be nice and hard.

All right, let's get the puck out of the fridge.

I just want to mention we have a lot of pork here and this is going to feed us for the next 2 to 3 days.

If you're making just two portions.

I would say a piece of pork.

Like this would be enough.

We actually have two kg worth of pork here.

So it's going to be a feast anyway.

Since the pork has been resting for about 24 hours.

The skin is now very hard.

That's what we want.

We are just going to poke more holes because that would make it more crispy and that's what we want.

We want really crispy pork.

The reason why I'm poking so many holes is that it makes the crackling crispy bubble that you want.

So just go nuts guys.

One thing I've got to do pre heat the oven preheated to 200 degrees.

Now what we are going to do is that we are going to literally cover the pork skin with salt.

Now the reason why we're doing this is because when we are cooking the pork, we don't want the pork skin to overcook and burn the salt stops from over cooking.

I prefer to use rock salt for this step And that's because before when I use really fine salt because of all the holes in my pork, the fine salt actually went into the holes and my pork turned that way too salty.

So if he is rock so it's not small enough to go into the holes.

And also don't worry we are going to be taking the salt off Arthur's, we're not eating it.

I know it's a lot.

We don't want to start to go to the side.