WAGYU HAMBAGU with garlicky butter mustard sauce (Makes 4 portions) Ingredients: 2 pkts Minced Australian Wagyu https://www.instagram.com/themeatclubsg/ (approx 300g per pkt) 1/2 minced big onion 1tsp soy sauce 2tsp salt Dash of pepper 1tsp consomme powder (chicken powder, mushroom powder, or omit this) 3tbsp breadcrumbs Garlicky butter mustard sauce: mix together in the saucepan and heat up. 2tbsp butter, 2tbsp cream, 2-4 tsp mustard, Pinch of salt, Dash of black pepper (add a little water if you want it runny) Method: 1. In a bowl, add minced wagyu beef, minced onions, soy sauce, salt, pepper, and consomme powder. Squeeze them with your hands to mix well. 2. Once the meat and the seasonings are mixed well, add in the breadcrumbs and mix further until it’s combined. 3. Divide the meat mixture into four portions. Shape them into rounds and then toss the patty between your hands from left to right and right to left to tighten the patty and to remove any air pockets. 4. IMPORTANT: make an indentation in the middle of the patty (this is to ensure that the patty will be cooked evenly). 5. Panfry the Wagyu patty on the flat side (with no indentation) until brown and flip over. 6. Once the patty seems cooked, drizzle a little water on the pan, and cover. Let the steam cook the inside of the patty further. 7. Serve the Wagyu Hambagu with sides and sauce of your choice. 8. Enjoy! #themeatclubsg #HomeCooking #sghomecooking #sgfoodies #homechef #homecooked #singaporefoodiesg #wagyuburger #beststeakinsingapore

BTS! Join Olympian and Ironman Champion Jan Frodeno alongside Fuelin Founder, Scott Tindal as they cook up a storm with a quick Vegetarian Curry at home! Comment below if you want the recipe! 🍲👨‍🍳 #themeatclubsg #HomeCooking #OlympianMeal

Get ready to revolutionize your kitchen with these epic air fryer recipes! 🍽️ #airfryerrecipes #SGFoodies #themeatclubsg #sghomecooking #sgfoodies #sghomecooks #homechef #homecooked #singaporefoodiesg

Whip up the ultimate Sweet and Sour Chicken with our tried-and-true recipe from today’s wok class! 🍲✨ Join our next wok class on March 21! Sign up at communekitchen.com - let’s turn the heat up! 🔥 Marinade: • 250g chicken thighs • 1 tbsp light soy sauce • A sprinkle of five spice powder • A sprinkle of white pepper • 1 tbsp cornstarch • ½ tsp baking soda • Egg-white from ½ large egg Flour Mix: • 50g plain flour • 50g corn starch • ¼ tsp salt Sauce: • ¼ cup ketchup • ¼ cup chicken stock • ¼ cup rice vinegar or white vegetable vinegar • 2 tbsp plum sauce • 1 tbsp grated ginger, juice only • 1 tbsp corn starch • ¾ tsp salt, or to taste • 1-3 tbsp sugar, to taste For Stir-Frying: • 3 cloves garlic, minced • 1 medium onion, cubed • 1 red bell pepper, in chunks (replace with chili for heat) • 1 green bell pepper, cut into strips • ½ large pineapple, cubed • ¼ tsp ground white pepper • 1 spring onion, for garnish Cooking Steps: 1. Cube and marinate chicken overnight. 2. Coat chicken in flour mix. 3. Fry until golden, then set aside. 4. Simmer sauce ingredients until thick. 5. Stir-fry veggies and pineapple. 6. Combine all, tossing in the sauce. #CommuneKitchen #CommuneKitchenSG #SweetAndSourChicken #SingaporeFlavors #CookingClassFun #SGFoodies #CulinaryAdventure #CookItUp #foodstagram

Kids-approved Chicken and Pesto Pasta from @Jasmin. Make sure to try it! Ingredients: 500g store-bought pasta For Pesto: 2 cups fresh basil leaves 1/2 cup Parmesan cheese 1/2 cup pine nuts 2 cloves garlic 1 cup extra-virgin olive oil Squeeze of lemon Salt and pepper to taste 500g chicken breast, sliced 1 tablespoon Italian herbs 1 teaspoon salt 1 teaspoon smoked paprika 1 cup frozen spinach, thawed 1/2 cup black olives, sliced 1 cup cherry tomatoes, halved 1 onion, diced Optional garnish: Parmesan cheese Steps: 1. Cook the pasta according to package instructions. Drain and set aside. 2. In a blender, combine basil, Parmesan, pine nuts, garlic, and slowly add olive oil while blending until smooth. Season with salt and pepper. Set aside. 3. Marinate chicken slices with Italian herbs, salt, and smoked paprika. Sauté in a pan until fully cooked. Set aside. 4. In the same pan, sauté diced onion until translucent. Add thawed spinach, black olives, and cherry tomatoes to the pan. Cook until veggies are tender. 5. Combine cooked pasta, pesto, sautéed chicken, and veggie mixture. Toss until well coated. Optional: Garnish with Parmesan cheese #themeatclubsg #sghomecooking #sgfoodies #sghomecooks #homechef #SGFoodies #homecooked #singaporefoodiesg #foodie #familydinner #cookingwiththemeatclubsg