• TIỂU VY X ĐẸP MAGAZINE

    Giám đốc sáng tạo: chị Đỗ Hà
    Nội dung: HƯƠNG THỦY
    Mỹ thuật: chị Chi Nguyen
    Nhiếp ảnh: anh ĐỀ VŨ Võ Minh Toàn
    Sản xuất: anh Chí Văn
    Stylist: TẤN THÀNH
    Trang điểm: anh Quân Hoàng Nguyễn
    Làm tóc: anh Trần Minh Toại
    Trợ lý nhiếp ảnh: anh Nguyễn Thanh Nhậtt
    Trợ lý trang điểm: Triệu Ngânu
    Chỉnh sửa hình ảnh: TRÍ NGUYỄN
    Trang sức: CHAUMET(12 Lý Đạo Thành, Hoàn Kiếm, Hà Nội)
    @chaumetofficial @tamsonwatchandjewelry @dep_magazine
    TIỂU VY X ĐẸP MAGAZINE 📘 Giám đốc sáng tạo: chị Đỗ Hà Nội dung: HƯƠNG THỦY Mỹ thuật: chị Chi Nguyen Nhiếp ảnh: anh ĐỀ VŨ Võ Minh Toàn Sản xuất: anh Chí Văn Stylist: TẤN THÀNH Trang điểm: anh Quân Hoàng Nguyễn Làm tóc: anh Trần Minh Toại Trợ lý nhiếp ảnh: anh Nguyễn Thanh Nhậtt Trợ lý trang điểm: Triệu Ngânu Chỉnh sửa hình ảnh: TRÍ NGUYỄN Trang sức: CHAUMET(12 Lý Đạo Thành, Hoàn Kiếm, Hà Nội) @chaumetofficial @tamsonwatchandjewelry @dep_magazine
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    · 0 التعليقات ·0 المشاركات ·46كيلو بايت مشاهدة
  • Chicken Adana Kebabs

    Spicy Turkish Chicken Adana Kebabs with Chargrilled Perfection

    Ingredients:

    500g ground chicken (preferably thigh)

    1 small onion, finely grated

    3 cloves garlic, minced

    1 tablespoon sweet paprika

    1 teaspoon ground cumin

    1 teaspoon sumac

    1/2 teaspoon red chili flakes (adjust to taste)

    1 tablespoon tomato paste

    2 tablespoons olive oil

    1 tablespoon chopped fresh parsley

    Salt and pepper, to taste

    Flat metal skewers or wooden skewers (soaked)

    To Serve:

    Warm pita or lavash

    Sliced red onion with parsley and sumac

    Grilled tomatoes and peppers

    Yogurt or garlic sauce

    Directions:

    In a large bowl, combine ground chicken, grated onion, garlic, paprika, cumin, sumac, chili flakes, tomato paste, olive oil, parsley, salt, and pepper.

    Knead the mixture for 5–7 minutes until well combined and sticky. This helps the mixture bind to the skewers.

    Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

    Wet your hands and mold the chicken mixture onto skewers, pressing it into a long sausage shape around each skewer.

    Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.

    Grill the kebabs for 3–4 minutes per side, rotating until cooked through and lightly charred.

    Serve hot with flatbread, sumac onions, grilled vegetables, and a drizzle of yogurt sauce.

    Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
    Kcal: 290 kcal | Servings: 4 servings

    #turkishcuisine #chickenkebabs #adana #middleeasternflavors #kebabrecipe #grilledchicken #easygrilling #authenticrecipes #turkishflavors #homemadekebabs #spicychicken #summergrill #chargrilled #meatlovers #halalrecipes #mediterraneankitchen #weeknightdinner #bbqseason #proteinrich #flavorpacked

    Bring the heat to your grill with these Chicken Adana Kebabs — packed with Turkish spices and smoky chargrilled flavor!
    Chicken Adana Kebabs Spicy Turkish Chicken Adana Kebabs with Chargrilled Perfection Ingredients: 500g ground chicken (preferably thigh) 1 small onion, finely grated 3 cloves garlic, minced 1 tablespoon sweet paprika 1 teaspoon ground cumin 1 teaspoon sumac 1/2 teaspoon red chili flakes (adjust to taste) 1 tablespoon tomato paste 2 tablespoons olive oil 1 tablespoon chopped fresh parsley Salt and pepper, to taste Flat metal skewers or wooden skewers (soaked) To Serve: Warm pita or lavash Sliced red onion with parsley and sumac Grilled tomatoes and peppers Yogurt or garlic sauce Directions: In a large bowl, combine ground chicken, grated onion, garlic, paprika, cumin, sumac, chili flakes, tomato paste, olive oil, parsley, salt, and pepper. Knead the mixture for 5–7 minutes until well combined and sticky. This helps the mixture bind to the skewers. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor). Wet your hands and mold the chicken mixture onto skewers, pressing it into a long sausage shape around each skewer. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the kebabs for 3–4 minutes per side, rotating until cooked through and lightly charred. Serve hot with flatbread, sumac onions, grilled vegetables, and a drizzle of yogurt sauce. Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes Kcal: 290 kcal | Servings: 4 servings #turkishcuisine #chickenkebabs #adana #middleeasternflavors #kebabrecipe #grilledchicken #easygrilling #authenticrecipes #turkishflavors #homemadekebabs #spicychicken #summergrill #chargrilled #meatlovers #halalrecipes #mediterraneankitchen #weeknightdinner #bbqseason #proteinrich #flavorpacked Bring the heat to your grill with these Chicken Adana Kebabs — packed with Turkish spices and smoky chargrilled flavor!
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    · 0 التعليقات ·0 المشاركات ·47كيلو بايت مشاهدة
  • Mexican Street Corn Slaw
    Ingredients:
    4 cups shredded cabbage or coleslaw mix
    1 cup corn kernels (fresh, canned, or frozen)
    1/4 cup mayonnaise
    1/4 cup sour cream
    1/2 cup crumbled cotija cheese (or feta cheese)
    1/4 cup chopped fresh cilantro
    1 jalapeño, seeded and finely chopped (optional)
    1 clove garlic, minced
    1 tablespoon lime juice
    1/2 teaspoon chili powder
    Salt and pepper to taste
    Lime wedges, for serving
    Instructions:
    Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it.

    Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper.

    Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese.

    Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well coated.

    Chill and serve: Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if needed. Serve with lime wedges on the side.

    Enjoy your Mexican Street Corn Slaw as a delicious side dish or topping for tacos!
    Mexican Street Corn Slaw Ingredients: 4 cups shredded cabbage or coleslaw mix 1 cup corn kernels (fresh, canned, or frozen) 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup crumbled cotija cheese (or feta cheese) 1/4 cup chopped fresh cilantro 1 jalapeño, seeded and finely chopped (optional) 1 clove garlic, minced 1 tablespoon lime juice 1/2 teaspoon chili powder Salt and pepper to taste Lime wedges, for serving Instructions: Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it. Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper. Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese. Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well coated. Chill and serve: Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if needed. Serve with lime wedges on the side. Enjoy your Mexican Street Corn Slaw as a delicious side dish or topping for tacos!
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    · 0 التعليقات ·0 المشاركات ·46كيلو بايت مشاهدة
  • Cold Cucumber-Wasabi Sauce

    Chilled Cucumber-Wasabi Cream with Lime and Fresh Herbs

    Ingredients:

    1 cup cucumber, peeled, seeded, and finely grated

    1/2 cup sour cream or plain Greek yogurt

    1–2 tsp wasabi paste (adjust to taste)

    1 tbsp lime juice

    1 tsp rice vinegar

    1 tsp honey or agave syrup (optional, for balance)

    1 tbsp fresh chives or dill, finely chopped

    Salt to taste

    Cracked black pepper, to taste

    Directions:

    Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture.

    In a mixing bowl, combine the cucumber, sour cream (or yogurt), wasabi paste, lime juice, vinegar, and honey. Stir until smooth.

    Fold in chopped herbs and season with salt and black pepper to taste.

    Chill for at least 15 minutes before serving to let flavors meld.

    Serve cold as a dip, dressing, or topping for grilled seafood, sushi bowls, or crunchy vegetables.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 60 kcal (per 2 tbsp) | Servings: 6 servings

    #coldcucumbersauce #wasabisauce #sushisauce #diprecipes #japaneseinspired #coolcondiments #chilledsauce #greendip #wasabiflavor #yogurtbased #herbsauce #sourcreamdip #healthydips #zestyflavor #easyentertaining #summerdressing #vegetabledip #fusionflavors #seafoodsauce #freshflavors

    Turn the heat into chill with this Cold Cucumber-Wasabi Sauce — crisp, creamy, and full of zing! Perfect for sushi bowls or grilled fish.
    Cold Cucumber-Wasabi Sauce Chilled Cucumber-Wasabi Cream with Lime and Fresh Herbs Ingredients: 1 cup cucumber, peeled, seeded, and finely grated 1/2 cup sour cream or plain Greek yogurt 1–2 tsp wasabi paste (adjust to taste) 1 tbsp lime juice 1 tsp rice vinegar 1 tsp honey or agave syrup (optional, for balance) 1 tbsp fresh chives or dill, finely chopped Salt to taste Cracked black pepper, to taste Directions: Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. In a mixing bowl, combine the cucumber, sour cream (or yogurt), wasabi paste, lime juice, vinegar, and honey. Stir until smooth. Fold in chopped herbs and season with salt and black pepper to taste. Chill for at least 15 minutes before serving to let flavors meld. Serve cold as a dip, dressing, or topping for grilled seafood, sushi bowls, or crunchy vegetables. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 60 kcal (per 2 tbsp) | Servings: 6 servings #coldcucumbersauce #wasabisauce #sushisauce #diprecipes #japaneseinspired #coolcondiments #chilledsauce #greendip #wasabiflavor #yogurtbased #herbsauce #sourcreamdip #healthydips #zestyflavor #easyentertaining #summerdressing #vegetabledip #fusionflavors #seafoodsauce #freshflavors Turn the heat into chill with this Cold Cucumber-Wasabi Sauce — crisp, creamy, and full of zing! Perfect for sushi bowls or grilled fish.
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    · 0 التعليقات ·0 المشاركات ·49كيلو بايت مشاهدة
  • Fermented Mustard Greens Sauce

    Tangy Fermented Mustard Greens Sauce with Garlic and Chili

    Ingredients:

    1 cup fermented mustard greens (chopped, drained if in brine)

    2 garlic cloves, minced

    1 red chili (fresh or dried), chopped (optional for heat)

    1 tbsp rice vinegar or apple cider vinegar

    1 tbsp soy sauce or tamari

    1 tsp sesame oil

    1 tbsp neutral oil (like grapeseed or sunflower)

    1/2 tsp sugar or honey (optional, to balance acidity)

    1 spring onion, finely sliced (optional for garnish)

    Directions:

    In a food processor or blender, combine the fermented mustard greens, garlic, chili, vinegar, soy sauce, sesame oil, and sugar/honey if using.

    Blend until a chunky or smooth consistency is achieved, depending on preference.

    Slowly stream in the neutral oil while blending to emulsify and mellow the sharp edges.

    Taste and adjust seasoning as needed — more vinegar for tang, or more soy for umami depth.

    Spoon into a serving bowl and top with sliced spring onion if desired.

    Serve as a condiment with grilled meats, noodles, rice bowls, or roasted vegetables.

    Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
    Kcal: 70 kcal (per 2 tbsp) | Servings: About 6 servings

    #fermentedgreens #mustardgreensauce #umamibomb #probioticrecipes #southeastasianflavors #easycondiments #gutfriendlyfood #veganfriendly #homemadesauces #spicygreens #boldsauces #glutenfreecondiment #healthygut #ricebowlideas #noodletopping #greensauce #fermentedfoods #flavorboosters #plantbasedrecipes #chiliandgarlic

    This Fermented Mustard Greens Sauce is the bold, tangy, umami-packed condiment your kitchen's been missing
    Fermented Mustard Greens Sauce Tangy Fermented Mustard Greens Sauce with Garlic and Chili Ingredients: 1 cup fermented mustard greens (chopped, drained if in brine) 2 garlic cloves, minced 1 red chili (fresh or dried), chopped (optional for heat) 1 tbsp rice vinegar or apple cider vinegar 1 tbsp soy sauce or tamari 1 tsp sesame oil 1 tbsp neutral oil (like grapeseed or sunflower) 1/2 tsp sugar or honey (optional, to balance acidity) 1 spring onion, finely sliced (optional for garnish) Directions: In a food processor or blender, combine the fermented mustard greens, garlic, chili, vinegar, soy sauce, sesame oil, and sugar/honey if using. Blend until a chunky or smooth consistency is achieved, depending on preference. Slowly stream in the neutral oil while blending to emulsify and mellow the sharp edges. Taste and adjust seasoning as needed — more vinegar for tang, or more soy for umami depth. Spoon into a serving bowl and top with sliced spring onion if desired. Serve as a condiment with grilled meats, noodles, rice bowls, or roasted vegetables. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 70 kcal (per 2 tbsp) | Servings: About 6 servings #fermentedgreens #mustardgreensauce #umamibomb #probioticrecipes #southeastasianflavors #easycondiments #gutfriendlyfood #veganfriendly #homemadesauces #spicygreens #boldsauces #glutenfreecondiment #healthygut #ricebowlideas #noodletopping #greensauce #fermentedfoods #flavorboosters #plantbasedrecipes #chiliandgarlic This Fermented Mustard Greens Sauce is the bold, tangy, umami-packed condiment your kitchen's been missing
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    · 0 التعليقات ·0 المشاركات ·49كيلو بايت مشاهدة
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