Tatted Chef

LOVE LOVE❤️‍🔥 Thank You to those that attended Brunch With Tatted Yesterday!💫 Hope you enjoyed and the food didn’t disappoint‼️I appreciate the support, the energy, the vibes! Love to the team and @play_ldn_lounge 💙 See You Soon!#brunchwithtatted #DontLack ShotBy: @sanz.rm

Brunch with Tatted is BACK! We Outside!🥂✨ 📅 Sunday 31st August 🎟 Limited Brunch Tickets – and yes, your brunch ticket gets you into the After Party too! 🍾 Tickets drop Monday 9PM – set your alarms ⏰ because once they’re gone, they’re gone. 🔥 Good food. Good vibes. Good music. 📍 Location: PLAY LDN, 97 Wick Road, E9 5AB Flyer Designed By: @digita1moves #BrunchWithTatted #BottomlessVibes #SundayFunday #BrunchGoals #AfterParty #Whodoyoulove

🔥 Korean BBQ Steak Rice Bowl 🔥 If you’re bored of normal steak, Loaddd this! Full of flavours, easy to make! You already know what I can do you can, let me know your thoughts in comments, full recipe below! Love every time! 💙❤️ Song: Your Type by @kcamp Ingredients 🥩 Steak of your choice 🍶 1/4 cup soy sauce 🌿 2 tbsp sesame oil 🍯 2 tbsp brown sugar 🧄 4 cloves garlic, minced 🫚 1 tsp grated ginger 🍚 1 cup uncooked jasmine rice (makes ~2 cups cooked) 🛢️ 1 tbsp vegetable oil Spicy Cream Sauce 🥛 1/2 cup double cream 🌶️ 2 tbsp Sriracha (adjust to heat preference) 🍋 1 tbsp lime juice 🍯 1 tsp honey 🧂 Salt & pepper, to taste Garnish 🌱 Sesame seeds 🧅 Chopped green onions Adjust sauce quantity based on steak amount. Instructions Marinate the Steak: In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, and ginger. Add steak and coat well. Cover and refrigerate for at least 30 mins. Cook the Rice: Cook jasmine rice according to package instructions. Fluff and set aside. Make the Sauce: In a small bowl, mix cream, Sriracha, lime juice, honey, salt, and pepper. Adjust spice to taste. Cook the Steak: Heat oil in a skillet or grill pan over high heat. Cook steak 5–6 mins each side for medium-rare or to your preference. Rest & Slice: Let steak rest a 5-10 minutes before slicing. Assemble the Bowls: In bowls, layer rice, steak, and optional sautéed veggies. Drizzle with spicy cream sauce. Garnish & Serve: Top with sesame seeds and green onions. ✨ Enjoy! 💙👊🏾 Tag me if you try it! #KoreanBBQ #RiceBowlRecipe #Foodie #DinnerIdeas #HomeCooking #TattedChef

🚨 31st AUGUST‼️ WE GO AGAIN‼️ 🎟️ Tickets Out SOON💥 🎥: @sanz.rm

🎉 FIRST EVENT ✅! BIG THANK YOU❤️ to all that came down for my Brunch With Tatted! It was a rollercoaster of a day! 😅 and I learnt a lot and it will only get better‼️I appreciate the support, the time, the patience, the understanding and the positive energy and vibes you all came with! This has been a long journey and I am honestly just getting started! Appreciate you all! love every time❤️💙 🎥: @kympham_ Thank You‼️

Rah 3 Days🙏🏿❤️ Brunch Tickets Sold Out‼️ Appreciate the support! After Party Will still have Food, Shisha, Azullll & Vibes Provided by @play_ldn_lounge 🎟️Tickets Link In Bio!! Don’t Lack!!! Love every time! ‼️❤️💙 #brunchwithtatted

Bang Bang Salmon Bites 🍣 Quick and Easy! 😉 LMK if it’s a a bit of you! Full Recipe Below ❤️🫡 Ingredients For the Salmon: 500g salmon, diced into bite-sized cubes 🐟 1 tbsp all-purpose seasoning of your choice 1 tsp paprika 🌶️ 1 tsp garlic powder 🧄 1 tsp black pepper 1 tsp salt 🧂 1 cup panko breadcrumbs 🍞 Cooking oil (for frying) For the Sauce: ½ cup mayonnaise 🥄 2 tbsp sweet chili sauce 🌶️ 1 tbsp sriracha sauce 🌶️ Garnish: Chopped chives (optional) Instructions 1. Prepare the Salmon Dice the salmon into bite-sized cubes. Pat dry with a paper towel, then season with salt, black pepper, paprika, garlic powder, and all-purpose seasoning. 2. Coat the Salmon Roll each salmon cube in panko breadcrumbs, pressing gently to help them stick. 3. Fry Until Crispy Heat oil in a deep pan over medium-high heat. Carefully add the salmon bites and fry for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. 4. Make the Sauce In a bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. 5. Toss and Serve Toss the crispy salmon bites in the sauce or serve the sauce on the side for dipping. Garnish with chopped chives for extra flavor. Indulge!

🍝 Marry Me..creamy chicken pasta 💍 LMK if the vibe is you! valentines is coming..make sure ur belly full! Full recipe below! #valentinesday Ingredients Chicken thighs (diced) 2 tbsp cornstarch (for coating) 1 tbsp all-purpose seasoning of your choice 1 tbsp garlic powder 2 tsp paprika Pinch of salt and pepper 1 tsp red pepper flakes (optional) Pasta (penne, rigatoni, or fettuccine) Salt (for boiling water) For the Sauce: 2 tbsp oil from a jar of sun-dried tomatoes 1 tbsp butter 4 cloves garlic, minced ¾ cup sun-dried tomatoes, thinly diced 1 cup chicken broth 1 cup heavy cream 1 cup freshly grated Parmesan cheese Instructions 1. Cook the Pasta Boil a large pot of water, add a generous pinch of salt, and cook your pasta until it’s almost done (al dente). Reserve ½ cup of the pasta water, then drain and set the pasta aside. 2. Prepare the Chicken In a bowl, toss the diced chicken thighs with cornstarch, all-purpose seasoning, garlic powder, paprika, a pinch of salt, pepper, and red pepper flakes (if using). 3. Cook the Chicken Heat 2 tablespoons of oil from the sun-dried tomato jar in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until golden and crispy. Remove the chicken from the skillet and set it aside. 4. Sauté the Garlic and Tomatoes In the same skillet, melt 1 tablespoon of butter over medium heat.Add the minced garlic and diced sun-dried tomatoes. Cook for 1–2 minutes, stirring often, until fragrant. 5. Make the Creamy Sauce Pour in the chicken broth and heavy cream. Simmer gently for 3–5 minutes, stirring occasionally. Add the freshly grated Parmesan cheese and stir until it’s fully melted and the sauce thickens. 6. Combine Chicken and Sauce Return the cooked chicken to the skillet. Let it simmer in the sauce for 5 minutes so the flavors combine. 7. Toss Pasta with Sauce Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. 8. Garnish, add more cheese and indulge! #foodporn

🦞 Salt & Chilli Lobster Tails 😍😋 Easy One! Talk to me! comment, like! Recipe in the caption! Let’s Go! 🥂 Ingredients Lobster and Coating: 4 lobster tails (cut in half and meat removed) 6–8 cloves garlic, roughly chopped 3–4 chilies, cut into chunks (adjust for spice level) 2 stalks spring onions, sliced 1 onion, chopped 1 tsp coarse black pepper 1 tbsp sea salt 6 tbsp corn starch or potato starch (for coating) Cooking oil (for frying) Sesame oil (for flavor) Marinade: 2 eggs 1 tbsp all-purpose seasoning of your choice 1 tbsp soy sauce 1 tsp sugar 1 tsp garlic powder ½ tsp paprika 1 tsp Chinese cooking wine (or mirin as a substitute) Instructions 1. Prepare the Lobster Cut each lobster tail in half lengthwise. Remove the meat from the shell and set it aside. 2. Marinate the Lobster In a large bowl, whisk together the marinade ingredients: eggs, all-purpose seasoning, soy sauce, sugar, garlic powder, paprika, and cooking wine/mirin. Add the lobster meat to the marinade. Mix everything well, ensuring the lobster is fully coated. Let it sit for 10 minutes. 3. Coat the Lobster Put the corn starch in a shallow bowl. Take each piece of marinated lobster and coat it thoroughly in the starch. Make sure it’s evenly covered. (You can add more starch if needed.) Place the coated lobster pieces on a plate or tray. 4. Fry the Lobster Heat a pot of cooking oil over medium heat. One hot, carefully add the lobster pieces to the hot oil one by one, being careful not to overcrowd the pot. Fry for about 2 minutes or until the lobster meat turns red and the coating is golden brown. Remove the lobster and let it drain on paper towels or a cooling rack. 5. Sauté the Aromatics Heat 1 tablespoon of cooking oil in a large wok or skillet over medium heat. Sauté the chopped onion for 1 minute. Add the garlic and chili chunks and cook for another 1–2 minutes until fragrant. 6. Combine everything Add the spring onions and stir fry over a high heat for a minute, toss in the fried lobster and mix everything gently 7. Season and finish Sprinkle sea salt and black pepper to taste, drizzle sesame oil and enjoy! #foodporn #fyp #tattedchef #recipe

🦐 Chilli Garlic Shrimp 😮‍💨 Mandem! make for your babes! Ladies! Make for your King! This ain’t no situationship type of dish! Easy, Tasty on Gawd! Recipe below! bookmark! thank me later! 😮‍💨 **Ingredients:** - 2.2 lbs Tiger King prawns (can use chicken! Just adjust cooking time) - 2 tablespoons butter - 2 tablespoons Old Bay seasoning (or all-purpose seasoning of choice) - 1 tablespoon Shaoxing wine or mirin - 1 tablespoon minced ginger - 2 shallots, sliced - 6 cloves garlic, minced - 2 Bird’s Eye chilies, chopped - 2 tablespoons chili garlic sauce - 1 tablespoon fish sauce - ¼ cup water - 3 tablespoons brown sugar - 1 tablespoon cornstarch - Salt and pepper to taste - Sea salt to taste - Steamed Pac Choi (seasoned with soy sauce, water, and sea salt) - **Garnish**: Parsley and spring onion **Instructions**: 1. **Prepare the Prawns**: Rinse the Tiger King prawns and pat them dry with paper towels. Season with salt, pepper, and 2 tablespoons of Old Bay seasoning (or your all-purpose seasoning of choice). Lightly coat the prawns with 1 tablespoon of cornstarch. 2. **Sear the Prawns**: Heat a skillet over high heat until hot and nearly smoking. Add oil to coat the bottom. In batches, sear the prawns for about 1 minute on each side, being careful not to overcook. Remove and set aside. 3. **Sauté Aromatics**: Reduce heat to medium. Add a little more oil if needed and sauté the minced ginger, garlic, shallots, and Bird’s Eye chilies until softened, about 2-3 minutes. 4. **Make the Sauce**: Stir in the chili garlic sauce, Shaoxing wine, fish sauce, water, brown sugar, and a pinch of sea salt. Let the sauce simmer, then add 2 tablespoons of butter and stir until melted. Taste the sauce and adjust the seasoning as needed. 5. **Combine**: Add the seared prawns back into the skillet, tossing them to coat in the sauce. Turn off the heat to avoid overcooking the prawns. 6. **Garnish**: Top with chopped parsley and spring onions. Serve the prawns alongside steamed Pac Choi seasoned with soy sauce, water, and sea salt. Enjoy Tatted Family! 💙❤️ #foodporn

🔥🍽️ I know I know, I been missing, but im back with something light! Craving a taste of Korea? This Bulgogi Beef makes a lot of sense! 🔥 Tender ribeye marinated in a savory blend of soy sauce, sesame oil, garlic, and a touch of brown sugar – it’s the ultimate combo of sweet, salty, and umami! Paired with jasmine rice, fresh veggies, and a sprinkle of sesame seeds, this dish is guaranteed to make you want to slap something! 🤤✨ if you’re feeling kind share, repost, love for staying locked in! lets gooo ❤️ Recipe below ### Bulgogi Beef Recipe **Ingredients:** - **2 lbs Ribeye beef**, sliced paper-thin (easier when partially frozen) - **1 Tbsp avocado oil** - **1 medium/large yellow onion**, sliced (about 1 ½ cups) - **1 medium carrot**, cut into matchsticks (about 1 cup) - **2 green onions**, sliced on the diagonal (about ½ cup) - **½ Tbsp sesame seeds** - **1 green onion**, sliced on the diagonal (for garnish, optional) - **Jasmine rice**, for serving **For the Marinade:** - **3 Tbsp sesame oil** - **½ Tbsp sesame seeds** - **4 Tbsp brown sugar** - **4 Tbsp soy sauce** - **½ tsp black pepper** - **¼ tsp salt** - **6 garlic cloves**, minced - **½ large onion**, roughly chopped - **1 spring onion**, roughly chopped **Instructions:** 1. **Prepare the Beef:** Slice the ribeye beef paper-thin. Season with a pink of salt and set aside in a large bowl. 2. **Make the Marinade:** In a blender or food processor, blend the chopped onion, garlic, spring onion, brown sugar, black pepper, soy sauce, sesame oil, and water until smooth. 3. **Marinate the Beef:** Pour the marinade over the sliced beef. Mix well to coat the beef evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes. 4. **Cook the Beef:** Heat the oil in a skillet over high heat. Working in batches to avoid overcrowding the pan, sear the marinated beef and onions until browned and cooked through. Then add your sliced carrot and onions and let cook through for a couple minutes. 5. **Garnish and Serve:** Sprinkle with green onions and sesame seeds. Serve hot with jasmine rice and your favorite side dishes. Enjoy!

Sharing a heartfelt message with all of you today. On Mother’s Day, March 10th, just two days before my birthday, I experienced a deep loss: my mother, my best friend passed away from stomach cancer 💔. Reflecting on this has left me feeling consciously responsible, especially on a food page like this, to inform those that follow my page about the critical role of gut health. Research indicates that 95% of chronic diseases stem from our dietary and lifestyle choices. While indulging in our favorite foods brings joy, it’s essential to find a balance for our well-being. Let’s honor our loved ones by prioritizing our health and making informed choices. #GutHealth #Balance #InMemory Thank you all for your understanding during this difficult time. I’ll be getting back to content and more very soon. Your support means the world to me, Love every time 💙 🌎 Shout out Modupe G! the Baddest! 🕊️❤️💫