Candy B Cookin

✨️Chinese✨️
x
✨️Italian✨️

Hi, I’m Candy B — a fusion food creator with a twist! 🎲
Instead of planning my meals, I let the universe decide what’s next by pulling random ideas from my recipe jars.
From sweet to savory and everything in between, each recipe is a spontaneous fusion of flavors, cultures, and creativity.
Follow along as I turn chance into culinary magic — one unique recipe at a time. ✨🍴

✨️Today’s pull:
     🌌Italian
     and
     🌌Chinese
 

I decided to make:
    ⭐️ 🌶 Kung Pao Caprese 🌶 ⭐️

INGREDIENTS:

Caprese components:
Mozzarella balls
cherry tomatoes
basil

Kung Pao glaze:
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp hoisin sauce
½ tsp sesame oil
½ tsp chili flakes (adjust to taste)
1 clove garlic, minced
½ tsp grated fresh ginger
1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Toppings:
2 tbsp roasted peanuts (roughly chopped)
½ tsp toasted sesame seeds (optional)
Fresh chopped scallions (for garnish)

INSTRUCTIONS:

1. Make small caprese kabobs using short bamboo skewers; alternate between tomato, basil and Mozzarella.

2. Combine all kung pao glaze ingredients (except cornstarch+water), and add to saucepan. Bring to a simmer for 3 minutes, then add the cornstarch slurry. Whisk until thick. Remove from heat.

3. Chop peanuts.

4. Assemble: Drizzle tops of caprese skewers with kung pao glaze then sprinkle with chopped peanuts. ENJOY!





What did you think? ❤️


Comment an idea you want me to put in my jar ⭐️🌶🔥❤️✨️