Spudnut is a type of donut that uses mashed potato or potato flour into the mix. This donut is a lot more delicate and less chewy than a normal donut. It also has less airy texture and is very light. Where I am from, they are very common and are often sold with various glazes just like a normal donut would.  Unfortunately, I don’t have all the pictures on the ingredients but to make spudnut, you can simply use the normal donut recipe and add mashed potato or a flour potato into the mix. As for the glaze, you can go crazy with it like I did below. But for this batch of spudnut, I choose a traditional glaze with chopped peanuts, sprinkles and shredded cheddar cheese.  I find that unlike normal donuts, they tend to get golden faster, so you have to make sure that you’re frying them in a low heat. Otherwise, you’ll get a burn donut which at first, something happened to me. These days since at our home has plenty of extra ingredients from my dad’s memorial, I decided to make something with it again. But, this time, rather than making bread or pastry, I decided to make pancakes and waffles. There are so many styles of waffles throughout the world and there are many variations in recipe to it. In this picture, I made a pandan waffle that is topped with caramel sauce. It’s high in protein as well because I added protein mix to it.  Waffles are one of those desserts that you can customize a lot and even add bananas as in this banana waffle I made. Depending on the waffle that you’re going for, all of my waffles use a typical American recipe with baking powder added into the mixture. The typical Belgian recipe would need to use yeast which is something I didn’t have at that moment.  So, I am currently perfecting my recipe and my plating since this is something I really want to master.  Another recipe that I want to master is chicken teriyaki katsu. Chicken teriyaki katsu is very popular in many cafes around here. They are either served in a bowl or a plate. Sometimes served with coleslaw or just carrot with mayo either way, there are many ways to serve this dish.  The recipe is also very simple. You just have to combine all the sauces like soy sauce, darkened sweet sauce and you can do non-alcoholic cooking wine or use sake. At first, I didn’t even use cornstarch to thicken the sauce and my chicken was so dry. Once I used it, the sauce thickened and the taste was a lot more elevated.  In the end, these days that’s what I’ve been making,a bowl of chicken teriyaki or a platter of chicken teriyaki katsu where it’s slightly deep fried and the chicken is battered with a bit of flour,egg and cornstarch. Still there are aspects of this recipe that I want to be perfected since sometimes my sauce is a bit inconsistent. 😆I am very close to actually bringing cafe experience to my home and that’s something I’ve been really excited about.