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tsp dried thyme (or fresh if available)\\\\r\\\\n- 1 tsp dried parsley\\\\r\\\\n- Salt and pepper to taste\\\\r\\\\n- Lemon slices for garnish\\\\r\\\\n- Fresh parsley, chopped (optional)\\\\r\\\\n\\\\r\\\\nThese ingredients will give you a flavorful and easy-to-make garlic butter fish dish!\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":0,\\"comments_count\\":0,\\"liked_by_user\\":false,\\"is_subscribed\\":false},{\\"id\\":79,\\"category_id\\":222,\\"video_url\\":\\"https://mmc-back.undhi.com/uploads/explore/potrat format-1734344362662.mp4\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/explore/avatar/Fish dish1-1734344370619.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-16T09:19:32.789Z\\",\\"recipe\\":null,\\"category\\":{\\"id\\":222,\\"translations\\":[{\\"name\\":\\"Fish Club\\",\\"language\\":{\\"name\\":\\"en\\"}}]},\\"explore_translations\\":[{\\"id\\":73,\\"language_id\\":1,\\"title\\":\\"Fish Video\\",\\"description\\":\\"Nice Recipe\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":1,\\"comments_count\\":0,\\"liked_by_user\\":false,\\"is_subscribed\\":false}]}}"	15	2025-01-06 12:08:46.867481
142189	/api/recipes?take=10&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":94,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070509.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070533.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:07:50.560Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":94,\\"recipe_id\\":94,\\"language_id\\":1,\\"title\\":\\"Chicken sate sandwiche met kentang en chili \\",\\"description\\":\\"<p><strong>Chicken Saté Sandwich met Zoetzuur en Kentang</strong> een sandwich met gegrilde kip saté, een zoetzuur sausje, en mogelijk gefrituurde aardappelen, wat een smaakvolle en hartige maaltijd oplevert. Het gerecht is een heerlijke combinatie van pittige, zoete, zure, en hartige smaken.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kipdij saté:</strong></p><ul><li>4 kipdijen (zonder bot en vel)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel ketjap manis (zoete sojasaus)</li><li>1 eetlepel arachideolie</li><li>1 eetlepel honing</li><li>1 teentje knoflook (fijngehakt)</li><li>1 cm verse gember (geraspt)</li><li>1 theelepel limoensap</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de zoetzuur:</strong></p><ul><li>1/2 komkommer (in dunne plakjes gesneden)</li><li>1/2 rode ui (in dunne ringetjes)</li><li>1 wortel (julienne gesneden)</li><li>3 eetlepels rijstazijn</li><li>1 eetlepel suiker</li><li>1 theelepel zout</li><li>1/2 theelepel sambal oelek (optioneel, voor een beetje pit)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kipdijen</strong></p><ol><li>Snijd de kipdijen in kleine blokjes of reepjes.</li><li>Meng in een kom de sojasaus, ketjap manis, olie, honing, knoflook, gember en limoensap. Voeg zout en peper toe naar smaak.</li><li>Voeg de kipdijen toe aan de marinade en meng goed door. Laat de kip minimaal 30 minuten marineren (bij voorkeur een paar uur voor meer smaak).</li></ol><p><strong>Bereiding van de zoetzuur:</strong></p><ol><li>Meng in een kom de rijstazijn, suiker, zout en sambal oelek. Roer goed door tot de suiker is opgelost.</li><li>Voeg de komkommer, rode ui en wortel toe aan de azijnmengsel en laat dit minimaal 15 minuten marineren. Hoe langer, hoe intenser de smaak.</li></ol><p><strong>Grillen van de kipdijen:</strong></p><ol><li>Verhit een grillpan of een barbecue. Rijg de gemarineerde kipdijen aan satéprikkers (indien gewenst).</li><li>Grill de kipdijen 6-8 minuten per kant tot ze goed gaar en licht gekarameliseerd zijn. Zorg ervoor dat de kip goed doorbakken is.</li></ol><p><strong>Broodjes samenstellen:</strong></p><ol><li>Snijd de brioche broodjes doormidden en rooster ze lichtjes in een pan of in de oven tot ze goudbruin zijn.</li><li>Beleg de onderste helft van de broodjes met de gegrilde kipdijen.</li><li>Voeg een schep van de zoetzuur mengsel toe bovenop de kip.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":93,\\"categories_id\\":230,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128514.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:52:08.557Z\\",\\"category\\":{\\"id\\":230,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Main dishes\\"}]},\\"recipes_translations\\":[{\\"id\\":93,\\"recipe_id\\":93,\\"language_id\\":1,\\"title\\":\\"Oosterse Kreeft met Szechuan Boter en Steak\\",\\"description\\":\\"<p><strong>Oosterse Kreeft met Szechuan Boter en Steak</strong> klinkt als een heerlijke en smaakvolle gerecht! Dit gerecht combineert de delicate smaak van kreeft met de pittige en aromatische tonen van Szechuan-pepers en de rijke smaak van steak.&nbsp;</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kreeft:</strong></p><ul><li>2 hele Oosterse kreeften (ongeveer 500-600 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>1 teentje knoflook, fijngehakt</li><li>1 stukje verse gember, fijngehakt (ongeveer 1 cm)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 eetlepel honing</li><li>Sap van 1 limoen</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de Szechuan boter:</strong></p><ul><li>100 gram ongezouten boter, op kamertemperatuur</li><li>1 eetlepel Szechuan peperkorrels (licht geroosterd en fijngemalen)</li><li>1 eetlepel chilivlokken</li><li>1 theelepel gemberpoeder</li><li>1 theelepel knoflookpoeder</li><li>1 eetlepel sojasaus</li><li>1 theelepel rijstazijn</li><li>1 theelepel honing</li></ul><p><strong>&nbsp;Voor de steak:</strong></p><ol><li>2 mooie entrecote steaks (ongeveer 200-250 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>1 takje rozemarijn (optioneel)</li></ol>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kreeft:</strong></p><ol><li>Snijd de kreeften voorzichtig in de lengte doormidden. Verwijder het darmpje en het gruis uit de schalen, maar bewaar de schalen.</li><li>Meng in een kom de olijfolie, knoflook, gember, sojasaus, rijstazijn, honing, limoensap, zout en peper.</li><li>Bestrijk de kreeften met dit mengsel en zet ze even opzij zodat de smaken kunnen intrekken (ongeveer 10-15 minuten).</li></ol><p><strong>Szechuan boter maken:</strong></p><ol><li>Meng de zachte boter met de gemalen Szechuan peperkorrels, chilivlokken, gemberpoeder, knoflookpoeder, sojasaus, rijstazijn en honing in een kom. Meng alles goed door elkaar tot een gladde boter.</li><li>Zet de Szechuan boter in de koelkast om op te stijven.</li></ol><p><strong>Kreeft grillen:</strong></p><ol><li>Verhit een grillpan of barbecue op middelhoog vuur.</li><li>Grill de kreeften ongeveer 5-6 minuten per kant, of totdat de schalen mooi gekleurd en de vlees volledig gaar is. Bestrijk de kreeft regelmatig met de marinade terwijl je grilt.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":92,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"5\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791934.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791965.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:46:32.008Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":92,\\"recipe_id\\":92,\\"language_id\\":1,\\"title\\":\\"Classic steak tartaar \\",\\"description\\":\\"<p><strong>\\\\\\"klassiek steak tartaar\\\\\\"</strong> verwijst naar de traditionele manier waarop dit gerecht wordt bereid. Het vlees wordt vaak op smaak gebracht met ingrediënten zoals ui, kappertjes, Worcestersaus, mosterd, zout en peper. Het wordt vaak geserveerd met een rauw ei bovenop en soms met frietjes of een salade. Het lekkerst om met het mes te snijden en structuur te houden.</p>\\",\\"ingredients\\":\\"<ul><li>200 g rundvlees kogel biefstuk, vers en van goede kwaliteit)</li><li>1 eidooier (van een vers ei)</li><li>1 eetlepel Dijonmosterd</li><li>1 eetlepel ketjup</li><li>1 eetlepel kappertjes, fijngehakt</li><li>1 sjalot, zeer fijn gesnipperd</li><li>Bieslook</li><li>2 augurken, fijngehakt</li><li>1 filet ansjovis</li><li>1 eetlepel Worcestersaus</li><li>Tabasco (naar smaak)</li><li>Zout en versgemalen zwarte peper</li><li>1 eetlepel olijfolie (optioneel)</li><li>Brood of toast (om erbij te serveren)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<ol><li><strong>Vlees voorbereiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Snijd het rundvlees in zeer kleine blokjes of hak het fijn met een scherp mes. Het is belangrijk dat het vlees zeer vers en van hoge kwaliteit is, aangezien het rauw wordt gegeten. Zorg ervoor dat het vlees goed gekoeld is voordat je het snijdt of hakt.</p><ol><li><strong>Mengen:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Doe het vlees in een kom. Voeg de eidooier toe en meng goed door. De eidooier zorgt voor een romige textuur.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Voeg de rest van de ingredienten er aan toe meng dit kort niet te lang hou het rullig </p><ol><li><strong>Kruiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Breng het mengsel op smaak met zout en peper naar smaak. Je kunt ook een scheutje olijfolie toevoegen voor extra smeuïgheid, maar dat is optioneel.</p><ol><li><strong>Serveren:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Verdeel de steak tartaar over twee borden. Je kunt het mooi vormgeven met een ringvorm of gewoon in een hoopje op het bord leggen.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serveer het gerecht met geroosterd brood of toast aan de zijkant.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":91,\\"categories_id\\":219,\\"preparation_time\\":\\"120\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073812.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073831.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:34:33.859Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":91,\\"recipe_id\\":91,\\"language_id\\":1,\\"title\\":\\"Sous vide Wagyu Stone axe porterhouse \\",\\"description\\":\\"<p>Een Wagyu porterhouse is een type steak afkomstig van het Wagyu-rundvlees, dat bekend staat om zijn uitzonderlijke marmering en malsheid. Het porterhouse is een specifieke snit van rundvlees die bestaat uit een stuk vlees met een T-bone bot in het midden, en aan beide kanten van het bot bevinden zich verschillende spiergroepen. Aan de ene kant heb je een stuk sirloin (lendenstuk) en aan de andere kant een stukje filet mignon (de meest malse spier van het rund).</p><p>Wat het Wagyu-element toevoegt, is de oorsprong van het vlees. Wagyu is een Japans runderras dat beroemd is om zijn intense marmering van vet in het vlees, wat zorgt voor een ongeëvenaarde smaak en malsheid. Het vet in Wagyu-rundvlees smelt bij lagere temperaturen, waardoor het vlees bijzonder sappig en smaakvol is.</p><p>Een Wagyu porterhouse is dus een luxe versie van de klassieke porterhouse-steak, waarbij het vlees afkomstig is van het Wagyu-rund, wat de smaak en textuur naar een hoger niveau tilt. Het wordt vaak gezien als een premium keuze voor steakliefhebbers.</p>\\",\\"ingredients\\":\\"<ul><li>1 porterhouse steak (ongeveer 1000 gram)</li><li>Zout en versgemalen zwarte peper naar smaak</li><li>2 teentjes knoflook (geplet)</li><li>1 takje rozemarijn of tijm (optioneel)</li><li>2 eetlepels olijfolie of boter (voor de afwerking)</li><li>1 eetlepel boter (voor het bakken)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiden van de steak</strong>:</p><ol><li>Kruid de porterhouse steak aan beide zijden met zout en peper. Je kunt eventueel ook knoflook en rozemarijn of tijm toevoegen voor extra smaak.</li><li>Plaats de steak in een vacuümzak of ziplock zak. Voeg de geplette knoflook en een takje rozemarijn of tijm toe in de zak als je dat wilt.</li><li>Vacumeer de zak goed als je een vacuümsealer hebt, of gebruik de waterverplaatsingstechniek als je een ziplock zak gebruikt (plaats de zak in het water en sluit de zak, zodat de lucht eruit wordt gedrukt).</li></ol><p><strong>&nbsp;</strong></p><p><strong>Sous vide koken</strong>:</p><p>1.Stel je sous vide apparaat in op een temperatuur van <strong>52°C (medium)</strong>, afhankelijk van hoe gaar je de steak wilt hebben. Dit kan 1,5 tot 2 uur duren, maar je kunt het vlees gerust langer laten garen (tot 4 uur) zonder dat het uitdroogt.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":90,\\"categories_id\\":219,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807074.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807077.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:13:27.093Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":90,\\"recipe_id\\":90,\\"language_id\\":1,\\"title\\":\\"Bulgogi Korean wagyu ei melkbroodje \\",\\"description\\":\\"<p><strong>\\\\\\"Korean Wagyu ei melkbroodje\\\\\\"</strong> is een broodje waarin het malse, smaakvolle Korean Wagyu vlees zit, geserveerd in een zacht, zoet melkbroodje. Het klinkt als een fusiongerecht, waarbij de rijke, hartige smaak van het Wagyu vlees mooi contrasteert met de mild zoete smaak van het melkbroodje.</p>\\",\\"ingredients\\":\\"<p><strong>Voor het melkbrood:</strong></p><ul><li>500 g bloem</li><li>60 g suiker</li><li>7 g zout</li><li>10 g instant gist</li><li>2 eieren</li><li>120 ml melk (lauw)</li><li>120 ml water</li><li>40 g boter (op kamertemperatuur)</li><li>20 ml room (optioneel, voor extra rijkdom)</li></ul><p><strong>Voor de Wagyu-vulling:</strong></p><ul><li>250 g Wagyu-rundvlees (bij voorkeur ribeye of sirloin)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstwijnazijn</li><li>1 eetlepel suiker</li><li>1 teentje knoflook, geperst</li><li>1 theelepel sesamolie</li><li>1 theelepel gember (geraspt)</li><li>1 eetlepel sesamzaadjes (voor garnering)</li><li>2 lente-uitjes (fijngehakt)</li></ul><p><strong>Voor de Koreaanse saus:</strong></p><ul><li>3 eetlepels gochujang (Koreaanse chilipasta)</li><li>2 eetlepels honing</li><li>1 eetlepel sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 theelepel sesamolie</li></ul>\\",\\"instruction\\":\\"<p><strong>Stap 1: Maak het melkbrood</strong></p><ol><li>Meng de bloem, suiker, zout en gist in een kom.</li><li>Voeg de eieren, melk en water toe en meng tot een deeg.</li><li>Kneed het deeg 10-15 minuten tot het glad en elastisch is.</li><li>Voeg de boter toe en kneed verder totdat de boter volledig is opgenomen en het deeg soepel is.</li><li>Dek het deeg af met een vochtige doek en laat het 1-2 uur rijzen, of totdat het in omvang is verdubbeld.</li><li>Verdeel het deeg in kleine porties (ongeveer 10-12) en maak er bolletjes van. Leg ze op een bakplaat en laat ze 30 minuten rusten.</li><li>Verwarm de oven voor op 180°C en bak de broodjes 15-20 minuten, totdat ze goudbruin zijn. Laat ze afkoelen.</li></ol><p><strong>Stap 2: Bereid het Wagyu-rundvlees</strong></p><ol><li>Snijd het Wagyu-rundvlees in dunne reepjes.</li><li>Meng de sojasaus, rijstwijnazijn, suiker, knoflook, sesamolie en gember in een kom en voeg het Wagyu-vlees toe. Laat dit 15-20 minuten marineren.</li><li>Verhit een pan op middelhoog vuur en bak de Wagyu-stukjes in ongeveer 2-3 minuten per kant, totdat ze mooi gekaramelliseerd en gaar zijn.</li></ol><p><strong>Stap 3: Maak de Koreaanse saus</strong></p><ol><li>Meng de gochujang, honing, sojasaus, rijstazijn en sesamolie in een klein kommetje tot een gladde saus. Je kunt de saus naar smaak aanpassen door meer honing voor zoetheid of meer gochujang voor extra pittigheid toe te voegen.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	7	2025-01-06 12:08:47.043315
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Het vlees wordt vaak in een smaakvolle bouillon gedoopt voordat het op het broodje wordt gelegd. Het gerecht wordt traditioneel geserveerd met een bijpassende \\\\\\"au jus\\\\\\" saus, een lichte, geurige vleesbouillon, waarin de sandwich kan worden gedipt tijdens het eten.</p><p _msttexthash=\\\\\\"38733409\\\\\\" _msthash=\\\\\\"1359\\\\\\">De French Dip wordt vaak bereid met rundvlees, zoals rosbief, maar er kunnen ook andere vleeswaren zoals lam of kip worden gebruikt. 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Gruyère of Zwitserse kaas)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vlees bereiden:</strong></p><ol><li>Verhit de olijfolie in een grote pan op middelhoog vuur.</li><li>Snij het rundvlees in plakken van 5 mm en kruid deze met zout en peper en bak het vlees aan beide kanten bruin. Dit duurt ongeveer 2  minuten per kant voor medium-rare. Haal het vlees uit de pan en laat het even rusten.</li></ol><p><strong>Ui en knoflook bakken:</strong></p><ol><li>In dezelfde pan voeg je de gesneden ui en knoflook toe. Bak deze voor ongeveer 5-6 minuten tot de ui zacht en gekarameliseerd is.</li></ol><p><strong>Bouillon maken:</strong></p><ol><li>Voeg de runderjus, Worcestershiresaus, sojasaus en gedroogde tijm toe aan de pan met ui en knoflook. 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145500	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"fcLQBq4YSDWIWbeJIoTl_k:APA91bHNZsl6Ju--endC2QDL98UPsy6aHqOg7pJwPfT-fZ3ssC8EvJgW-iIzL22lA3OPiFkQ4R1hKAYw1Om-qRugdsNAq-_GudHAypnR5oQHJchKHd6O-xc\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VHo0b01rb3BKR3hFS1dSNVoyNXdVSGxESTA1ZlNVTmxSVDluVVY5dlJXby9RbWg2T1Z0cU0wWlNiV0ZyWWsxMmRuWmhYVVJqTmk0NFppc3JhangxZTI5NVpIVnRMRGt6SkVWWE9WazlabGhyUVdsN0pYVldVRzFqZHlseGJGOVdOVWcrZEZ0WFRtNUtlbWxKZG01S2JURmpjMHM1UTBsQ1N6VnNUVmNqTldvb0pYSnpTU1JPSTN0RE56OXZURkV1VUZkV2V5TnpRVTV6WWxFdEszZHVNM3gxZEdwdFZrNUFlRUpUUFVJOFNHcG9OVFpkWFdZa1pVMTJYalFsSmpFa1luQTZkak1xWG5jPTIwMjUtMDEtMDdUMDk6NTQ6NDgrMDE6MDA=\\",\\"x-forwarded-for\\":\\"157.32.93.62\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":10,\\"data\\":[{\\"id\\":103,\\"categories_id\\":240,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246903398.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246903437.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-07T09:48:23.463Z\\",\\"category\\":{\\"id\\":240,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Grilled and Smoked Meats\\"}]},\\"recipes_translations\\":[{\\"id\\":103,\\"recipe_id\\":103,\\"language_id\\":1,\\"title\\":\\"French dip \\",\\"description\\":\\"<p _msttexthash=\\\\\\"95364009\\\\\\" _msthash=\\\\\\"1360\\\\\\"><strong>French Dip</strong> is een sandwich die bestaat uit dun gesneden, langzaam gegaard rundvlees, meestal geserveerd op een langwerpig broodje zoals een baguette of een hoagiebrood. Het vlees wordt vaak in een smaakvolle bouillon gedoopt voordat het op het broodje wordt gelegd. Het gerecht wordt traditioneel geserveerd met een bijpassende \\\\\\"au jus\\\\\\" saus, een lichte, geurige vleesbouillon, waarin de sandwich kan worden gedipt tijdens het eten.</p><p _msttexthash=\\\\\\"38733409\\\\\\" _msthash=\\\\\\"1359\\\\\\">De French Dip wordt vaak bereid met rundvlees, zoals rosbief, maar er kunnen ook andere vleeswaren zoals lam of kip worden gebruikt. Het gerecht is populair in de Verenigde Staten, vooral in de regio Los Angeles, waar het volgens sommige bronnen is ontstaan in de vroege 20e eeuw.</p><p _msttexthash=\\\\\\"15689596\\\\\\" _msthash=\\\\\\"1358\\\\\\">Het wordt vaak geserveerd met frietjes of een andere bijgerecht, en de bouillon wordt soms aangeduid als een \\\\\\"jus\\\\\\" dat een extra smaakvolle toevoeging biedt aan de sandwich.</p>\\",\\"ingredients\\":\\"<ul><li>500 g rundvlees (bij voorkeur entrecote of een ander mager stuk vlees)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>4 Franse broodjes (bij voorkeur ciabatta of stokbrood)</li><li>1 ui, in ringen gesneden</li><li>2 teentjes knoflook, fijngesneden</li><li>500 ml runderbouillon</li><li>1 eetlepel Worcestershiresaus</li><li>1 theelepel gedroogde tijm</li><li>2 eetlepels boter</li><li>Optioneel: gesmolten kaas (bijv. Gruyère of Zwitserse kaas)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vlees bereiden:</strong></p><ol><li>Verhit de olijfolie in een grote pan op middelhoog vuur.</li><li>Snij het rundvlees in plakken van 5 mm en kruid deze met zout en peper en bak het vlees aan beide kanten bruin. Dit duurt ongeveer 2  minuten per kant voor medium-rare. Haal het vlees uit de pan en laat het even rusten.</li></ol><p><strong>Ui en knoflook bakken:</strong></p><ol><li>In dezelfde pan voeg je de gesneden ui en knoflook toe. Bak deze voor ongeveer 5-6 minuten tot de ui zacht en gekarameliseerd is.</li></ol><p><strong>Bouillon maken:</strong></p><ol><li>Voeg de runderjus, Worcestershiresaus, sojasaus en gedroogde tijm toe aan de pan met ui en knoflook. Roer goed door en laat het geheel ongeveer 10 minuten zachtjes koken, zodat de smaken goed mengen.</li></ol><p><strong>Broodjes voorbereiden:</strong></p><ol><li>Snijd de Franse broodjes doormidden en rooster ze licht in een pan of oven. Je kunt ook de bovenkant van de broodjes in boter bakken voor extra smaak.</li></ol><p><strong>Broodjes maken:</strong></p><ol><li>Plaats de dunne plakjes rundvlees op de onderste helft van de broodjes. Je kunt er optioneel gesmolten kaas bovenop leggen als je dat wilt.</li><li>Schep een beetje van de ui en het bouillonmengsel over het vlees op de broodjes.serveer de runderjus on the side </li></ol><p><br></p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":102,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246344058.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246344098.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-07T09:39:04.126Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":102,\\"recipe_id\\":102,\\"language_id\\":1,\\"title\\":\\"Gyu katsu sando \\",\\"description\\":\\"<p _msttexthash=\\\\\\"5597878\\\\\\" _msthash=\\\\\\"1026\\\\\\"><strong>Gyu Katsu Sando</strong> is een Japanse sandwich die bestaat uit een stuk gepaneerd en gefrituurd rundvlees, meestal gemaakt van wagyu, tussen twee sneetjes brood. is een Japanse sandwich die bestaat uit een stuk gepaneerd en gefrituurd rundvlees,&nbsp; is een Japanse sandwich die bestaat uit een stuk gepaneerd en gefrituurd rundvlees,&nbsp; is een Japanse sandwich die bestaat uit een stuk gepaneerd en gefrituurd rundvlees,&nbsp;z</p>\\",\\"ingredients\\":\\"<h4 _msttexthash=\\\\\\"272909\\\\\\" _msthash=\\\\\\"1074\\\\\\">Voor de Gyu Katsu:</h4><ul><li _msttexthash=\\\\\\"4500223\\\\\\" _msthash=\\\\\\"1073\\\\\\">2 stukken wagyu rundvlees (bij voorkeur van de bovenbil of entrecote), elk ongeveer 120-150g</li><li _msttexthash=\\\\\\"285805\\\\\\" _msthash=\\\\\\"1068\\\\\\">2 eetlepels bloem</li><li _msttexthash=\\\\\\"180843\\\\\\" _msthash=\\\\\\"1063\\\\\\">1 ei (geklopt)</li><li _msttexthash=\\\\\\"553124\\\\\\" _msthash=\\\\\\"1067\\\\\\">1/2 kopje panko paneermeel</li><li _msttexthash=\\\\\\"454935\\\\\\" _msthash=\\\\\\"1059\\\\\\">Zout en peper naar smaak</li><li _msttexthash=\\\\\\"380978\\\\\\" _msthash=\\\\\\"1066\\\\\\">1 eetlepel sesamolie</li><li _msttexthash=\\\\\\"1212874\\\\\\" _msthash=\\\\\\"1062\\\\\\">Olie om te frituren (bijv. zonnebloemolie)</li></ul><h4 _msttexthash=\\\\\\"173875\\\\\\" _msthash=\\\\\\"1072\\\\\\">Voor de saus:</h4><ul><li _msttexthash=\\\\\\"6230458\\\\\\" _msthash=\\\\\\"1071\\\\\\">2 eetlepels Japanse tonkatsu-saus (kan vervangen worden door Worcestersaus als je dit niet kunt vinden)</li><li _msttexthash=\\\\\\"382278\\\\\\" _msthash=\\\\\\"1065\\\\\\">1 eetlepel mayonaise</li><li _msttexthash=\\\\\\"991796\\\\\\" _msthash=\\\\\\"1061\\\\\\">1 theelepel Dijonmosterd (optioneel)</li></ul><h4 _msttexthash=\\\\\\"274768\\\\\\" _msthash=\\\\\\"1070\\\\\\">Voor de sandwich:</h4><ul><li _msttexthash=\\\\\\"5373472\\\\\\" _msthash=\\\\\\"1069\\\\\\">4 sneetjes zacht wit brood (bij voorkeur van hoge kwaliteit, zoals Japans melkbrood of \\\\\\"shokupan\\\\\\")</li><li _msttexthash=\\\\\\"1528150\\\\\\" _msthash=\\\\\\"1064\\\\\\">1 eetlepel zachte boter (om het brood in te bakken)</li><li _msttexthash=\\\\\\"4177901\\\\\\" _msthash=\\\\\\"1060\\\\\\">Koolsla (optioneel, voor extra textuur en frisheid aan gemaakt met kwepi mayonaise)</li></ul><p><br></p>\\",\\"instruction\\":\\"<ol><li><strong>Vlees voorbereiden</strong>: Kruid de wagyu met zout en peper aan beide zijden.</li><li><strong>Paneer het vlees</strong>: Haal de wagyu eerst door de bloem, zorg dat het vlees goed bedekt is. Doop het daarna in het geklopte ei en rol het vervolgens door de panko-paneermeel.</li><li><strong>Verhit de olie</strong>: Verwarm een pan met sesamolie op middelhoog vuur. Wanneer de olie goed heet is, voeg je de gepaneerde wagyu toe en bak je deze aan beide zijden goudbruin en knapperig, ongeveer 2-3 minuten per kant, afhankelijk van de dikte van het vlees en hoe gaar je het wilt hebben.</li><li><strong>Laat het vlees rusten</strong>: Haal de wagyu uit de pan en laat het even rusten op een bord met keukenpapier om overtollige olie te verwijderen.</li><li><strong>Maak de saus</strong>: Meng de tonkatsu-saus, mayonaise en mosterd (optioneel) in een klein bakje tot een gladde saus.</li><li><strong>Brood bakken</strong>: Rooster of bak de sneetjes brood met een beetje boter aan beide zijden totdat ze goudbruin zijn.</li><li><strong>Assembleer de sandwich</strong>: Bestrijk een kant van beide sneetjes brood met de saus. Leg het stuk wagyu op één sneetje brood en voeg eventueel wat koolsla en koriander toe. Sluit de sandwich met het andere sneetje brood.</li><li><strong>Snijd en serveer</strong>: Snijd de sandwich diagonaal doormidden en serveer direct.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	36	2025-01-07 11:21:02.301446
142204	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	8	2025-01-06 12:09:09.239215
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Ideal for busy weeknights and anyone looking for a nutritious meal.\\\\r\\\\n\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":3,\\"comments_count\\":3,\\"liked_by_user\\":false,\\"is_subscribed\\":false},{\\"id\\":90,\\"category_id\\":245,\\"video_url\\":\\"https://mmc-back.undhi.com/uploads/explore/4092617-uhd_3840_2160_30fps-1735538538153.mp4\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/explore/avatar/Thai-Cashew-Chicken_9-1735538546444.webp\\",\\"status\\":1,\\"created_at\\":\\"2024-12-30T05:02:26.474Z\\",\\"recipe\\":null,\\"category\\":{\\"id\\":245,\\"translations\\":[{\\"name\\":\\"Sizzling Stir Fries\\",\\"language\\":{\\"name\\":\\"en\\"}}]},\\"explore_translations\\":[{\\"id\\":84,\\"language_id\\":1,\\"title\\":\\"Delicious Chicken & Cashew Nut Stir-Fry: Quick & Easy Recipe!\\",\\"description\\":\\"In this video, we’ll show you how to make a mouthwatering Chicken & Cashew Nut Stir-Fry that’s packed with flavor and crunch! With tender chicken, crispy vegetables, and roasted cashews, all tossed in a savory sauce, this quick and easy stir-fry is perfect for a healthy weeknight dinner. Follow along as we guide you step by step to create this delicious dish that’s sure to satisfy your cravings! Don’t forget to subscribe for more tasty recipes.\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":2,\\"comments_count\\":1,\\"liked_by_user\\":false,\\"is_subscribed\\":false},{\\"id\\":88,\\"category_id\\":239,\\"video_url\\":\\"https://mmc-back.undhi.com/uploads/explore/Fish video1-1735217009008.mp4\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/explore/avatar/Restro partner2-1735217039025.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-26T11:43:59.592Z\\",\\"recipe\\":null,\\"category\\":{\\"id\\":239,\\"translations\\":[{\\"name\\":\\"Chiken Club\\",\\"language\\":{\\"name\\":\\"en\\"}}]},\\"explore_translations\\":[{\\"id\\":82,\\"language_id\\":1,\\"title\\":\\"Chiken Video without 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142212	/api/recipes?take=10&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":94,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070509.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070533.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:07:50.560Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":94,\\"recipe_id\\":94,\\"language_id\\":1,\\"title\\":\\"Chicken sate sandwiche met kentang en chili \\",\\"description\\":\\"<p><strong>Chicken Saté Sandwich met Zoetzuur en Kentang</strong> een sandwich met gegrilde kip saté, een zoetzuur sausje, en mogelijk gefrituurde aardappelen, wat een smaakvolle en hartige maaltijd oplevert. Het gerecht is een heerlijke combinatie van pittige, zoete, zure, en hartige smaken.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kipdij saté:</strong></p><ul><li>4 kipdijen (zonder bot en vel)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel ketjap manis (zoete sojasaus)</li><li>1 eetlepel arachideolie</li><li>1 eetlepel honing</li><li>1 teentje knoflook (fijngehakt)</li><li>1 cm verse gember (geraspt)</li><li>1 theelepel limoensap</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de zoetzuur:</strong></p><ul><li>1/2 komkommer (in dunne plakjes gesneden)</li><li>1/2 rode ui (in dunne ringetjes)</li><li>1 wortel (julienne gesneden)</li><li>3 eetlepels rijstazijn</li><li>1 eetlepel suiker</li><li>1 theelepel zout</li><li>1/2 theelepel sambal oelek (optioneel, voor een beetje pit)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kipdijen</strong></p><ol><li>Snijd de kipdijen in kleine blokjes of reepjes.</li><li>Meng in een kom de sojasaus, ketjap manis, olie, honing, knoflook, gember en limoensap. Voeg zout en peper toe naar smaak.</li><li>Voeg de kipdijen toe aan de marinade en meng goed door. Laat de kip minimaal 30 minuten marineren (bij voorkeur een paar uur voor meer smaak).</li></ol><p><strong>Bereiding van de zoetzuur:</strong></p><ol><li>Meng in een kom de rijstazijn, suiker, zout en sambal oelek. Roer goed door tot de suiker is opgelost.</li><li>Voeg de komkommer, rode ui en wortel toe aan de azijnmengsel en laat dit minimaal 15 minuten marineren. Hoe langer, hoe intenser de smaak.</li></ol><p><strong>Grillen van de kipdijen:</strong></p><ol><li>Verhit een grillpan of een barbecue. Rijg de gemarineerde kipdijen aan satéprikkers (indien gewenst).</li><li>Grill de kipdijen 6-8 minuten per kant tot ze goed gaar en licht gekarameliseerd zijn. Zorg ervoor dat de kip goed doorbakken is.</li></ol><p><strong>Broodjes samenstellen:</strong></p><ol><li>Snijd de brioche broodjes doormidden en rooster ze lichtjes in een pan of in de oven tot ze goudbruin zijn.</li><li>Beleg de onderste helft van de broodjes met de gegrilde kipdijen.</li><li>Voeg een schep van de zoetzuur mengsel toe bovenop de kip.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":93,\\"categories_id\\":230,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128514.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:52:08.557Z\\",\\"category\\":{\\"id\\":230,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Main dishes\\"}]},\\"recipes_translations\\":[{\\"id\\":93,\\"recipe_id\\":93,\\"language_id\\":1,\\"title\\":\\"Oosterse Kreeft met Szechuan Boter en Steak\\",\\"description\\":\\"<p><strong>Oosterse Kreeft met Szechuan Boter en Steak</strong> klinkt als een heerlijke en smaakvolle gerecht! Dit gerecht combineert de delicate smaak van kreeft met de pittige en aromatische tonen van Szechuan-pepers en de rijke smaak van steak.&nbsp;</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kreeft:</strong></p><ul><li>2 hele Oosterse kreeften (ongeveer 500-600 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>1 teentje knoflook, fijngehakt</li><li>1 stukje verse gember, fijngehakt (ongeveer 1 cm)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 eetlepel honing</li><li>Sap van 1 limoen</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de Szechuan boter:</strong></p><ul><li>100 gram ongezouten boter, op kamertemperatuur</li><li>1 eetlepel Szechuan peperkorrels (licht geroosterd en fijngemalen)</li><li>1 eetlepel chilivlokken</li><li>1 theelepel gemberpoeder</li><li>1 theelepel knoflookpoeder</li><li>1 eetlepel sojasaus</li><li>1 theelepel rijstazijn</li><li>1 theelepel honing</li></ul><p><strong>&nbsp;Voor de steak:</strong></p><ol><li>2 mooie entrecote steaks (ongeveer 200-250 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>1 takje rozemarijn (optioneel)</li></ol>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kreeft:</strong></p><ol><li>Snijd de kreeften voorzichtig in de lengte doormidden. Verwijder het darmpje en het gruis uit de schalen, maar bewaar de schalen.</li><li>Meng in een kom de olijfolie, knoflook, gember, sojasaus, rijstazijn, honing, limoensap, zout en peper.</li><li>Bestrijk de kreeften met dit mengsel en zet ze even opzij zodat de smaken kunnen intrekken (ongeveer 10-15 minuten).</li></ol><p><strong>Szechuan boter maken:</strong></p><ol><li>Meng de zachte boter met de gemalen Szechuan peperkorrels, chilivlokken, gemberpoeder, knoflookpoeder, sojasaus, rijstazijn en honing in een kom. Meng alles goed door elkaar tot een gladde boter.</li><li>Zet de Szechuan boter in de koelkast om op te stijven.</li></ol><p><strong>Kreeft grillen:</strong></p><ol><li>Verhit een grillpan of barbecue op middelhoog vuur.</li><li>Grill de kreeften ongeveer 5-6 minuten per kant, of totdat de schalen mooi gekleurd en de vlees volledig gaar is. Bestrijk de kreeft regelmatig met de marinade terwijl je grilt.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":92,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"5\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791934.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791965.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:46:32.008Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":92,\\"recipe_id\\":92,\\"language_id\\":1,\\"title\\":\\"Classic steak tartaar \\",\\"description\\":\\"<p><strong>\\\\\\"klassiek steak tartaar\\\\\\"</strong> verwijst naar de traditionele manier waarop dit gerecht wordt bereid. Het vlees wordt vaak op smaak gebracht met ingrediënten zoals ui, kappertjes, Worcestersaus, mosterd, zout en peper. Het wordt vaak geserveerd met een rauw ei bovenop en soms met frietjes of een salade. Het lekkerst om met het mes te snijden en structuur te houden.</p>\\",\\"ingredients\\":\\"<ul><li>200 g rundvlees kogel biefstuk, vers en van goede kwaliteit)</li><li>1 eidooier (van een vers ei)</li><li>1 eetlepel Dijonmosterd</li><li>1 eetlepel ketjup</li><li>1 eetlepel kappertjes, fijngehakt</li><li>1 sjalot, zeer fijn gesnipperd</li><li>Bieslook</li><li>2 augurken, fijngehakt</li><li>1 filet ansjovis</li><li>1 eetlepel Worcestersaus</li><li>Tabasco (naar smaak)</li><li>Zout en versgemalen zwarte peper</li><li>1 eetlepel olijfolie (optioneel)</li><li>Brood of toast (om erbij te serveren)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<ol><li><strong>Vlees voorbereiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Snijd het rundvlees in zeer kleine blokjes of hak het fijn met een scherp mes. Het is belangrijk dat het vlees zeer vers en van hoge kwaliteit is, aangezien het rauw wordt gegeten. Zorg ervoor dat het vlees goed gekoeld is voordat je het snijdt of hakt.</p><ol><li><strong>Mengen:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Doe het vlees in een kom. Voeg de eidooier toe en meng goed door. De eidooier zorgt voor een romige textuur.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Voeg de rest van de ingredienten er aan toe meng dit kort niet te lang hou het rullig </p><ol><li><strong>Kruiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Breng het mengsel op smaak met zout en peper naar smaak. Je kunt ook een scheutje olijfolie toevoegen voor extra smeuïgheid, maar dat is optioneel.</p><ol><li><strong>Serveren:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Verdeel de steak tartaar over twee borden. Je kunt het mooi vormgeven met een ringvorm of gewoon in een hoopje op het bord leggen.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serveer het gerecht met geroosterd brood of toast aan de zijkant.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":91,\\"categories_id\\":219,\\"preparation_time\\":\\"120\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073812.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073831.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:34:33.859Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":91,\\"recipe_id\\":91,\\"language_id\\":1,\\"title\\":\\"Sous vide Wagyu Stone axe porterhouse \\",\\"description\\":\\"<p>Een Wagyu porterhouse is een type steak afkomstig van het Wagyu-rundvlees, dat bekend staat om zijn uitzonderlijke marmering en malsheid. Het porterhouse is een specifieke snit van rundvlees die bestaat uit een stuk vlees met een T-bone bot in het midden, en aan beide kanten van het bot bevinden zich verschillende spiergroepen. Aan de ene kant heb je een stuk sirloin (lendenstuk) en aan de andere kant een stukje filet mignon (de meest malse spier van het rund).</p><p>Wat het Wagyu-element toevoegt, is de oorsprong van het vlees. Wagyu is een Japans runderras dat beroemd is om zijn intense marmering van vet in het vlees, wat zorgt voor een ongeëvenaarde smaak en malsheid. Het vet in Wagyu-rundvlees smelt bij lagere temperaturen, waardoor het vlees bijzonder sappig en smaakvol is.</p><p>Een Wagyu porterhouse is dus een luxe versie van de klassieke porterhouse-steak, waarbij het vlees afkomstig is van het Wagyu-rund, wat de smaak en textuur naar een hoger niveau tilt. Het wordt vaak gezien als een premium keuze voor steakliefhebbers.</p>\\",\\"ingredients\\":\\"<ul><li>1 porterhouse steak (ongeveer 1000 gram)</li><li>Zout en versgemalen zwarte peper naar smaak</li><li>2 teentjes knoflook (geplet)</li><li>1 takje rozemarijn of tijm (optioneel)</li><li>2 eetlepels olijfolie of boter (voor de afwerking)</li><li>1 eetlepel boter (voor het bakken)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiden van de steak</strong>:</p><ol><li>Kruid de porterhouse steak aan beide zijden met zout en peper. Je kunt eventueel ook knoflook en rozemarijn of tijm toevoegen voor extra smaak.</li><li>Plaats de steak in een vacuümzak of ziplock zak. Voeg de geplette knoflook en een takje rozemarijn of tijm toe in de zak als je dat wilt.</li><li>Vacumeer de zak goed als je een vacuümsealer hebt, of gebruik de waterverplaatsingstechniek als je een ziplock zak gebruikt (plaats de zak in het water en sluit de zak, zodat de lucht eruit wordt gedrukt).</li></ol><p><strong>&nbsp;</strong></p><p><strong>Sous vide koken</strong>:</p><p>1.Stel je sous vide apparaat in op een temperatuur van <strong>52°C (medium)</strong>, afhankelijk van hoe gaar je de steak wilt hebben. Dit kan 1,5 tot 2 uur duren, maar je kunt het vlees gerust langer laten garen (tot 4 uur) zonder dat het uitdroogt.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":90,\\"categories_id\\":219,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807074.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807077.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:13:27.093Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":90,\\"recipe_id\\":90,\\"language_id\\":1,\\"title\\":\\"Bulgogi Korean wagyu ei melkbroodje \\",\\"description\\":\\"<p><strong>\\\\\\"Korean Wagyu ei melkbroodje\\\\\\"</strong> is een broodje waarin het malse, smaakvolle Korean Wagyu vlees zit, geserveerd in een zacht, zoet melkbroodje. Het klinkt als een fusiongerecht, waarbij de rijke, hartige smaak van het Wagyu vlees mooi contrasteert met de mild zoete smaak van het melkbroodje.</p>\\",\\"ingredients\\":\\"<p><strong>Voor het melkbrood:</strong></p><ul><li>500 g bloem</li><li>60 g suiker</li><li>7 g zout</li><li>10 g instant gist</li><li>2 eieren</li><li>120 ml melk (lauw)</li><li>120 ml water</li><li>40 g boter (op kamertemperatuur)</li><li>20 ml room (optioneel, voor extra rijkdom)</li></ul><p><strong>Voor de Wagyu-vulling:</strong></p><ul><li>250 g Wagyu-rundvlees (bij voorkeur ribeye of sirloin)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstwijnazijn</li><li>1 eetlepel suiker</li><li>1 teentje knoflook, geperst</li><li>1 theelepel sesamolie</li><li>1 theelepel gember (geraspt)</li><li>1 eetlepel sesamzaadjes (voor garnering)</li><li>2 lente-uitjes (fijngehakt)</li></ul><p><strong>Voor de Koreaanse saus:</strong></p><ul><li>3 eetlepels gochujang (Koreaanse chilipasta)</li><li>2 eetlepels honing</li><li>1 eetlepel sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 theelepel sesamolie</li></ul>\\",\\"instruction\\":\\"<p><strong>Stap 1: Maak het melkbrood</strong></p><ol><li>Meng de bloem, suiker, zout en gist in een kom.</li><li>Voeg de eieren, melk en water toe en meng tot een deeg.</li><li>Kneed het deeg 10-15 minuten tot het glad en elastisch is.</li><li>Voeg de boter toe en kneed verder totdat de boter volledig is opgenomen en het deeg soepel is.</li><li>Dek het deeg af met een vochtige doek en laat het 1-2 uur rijzen, of totdat het in omvang is verdubbeld.</li><li>Verdeel het deeg in kleine porties (ongeveer 10-12) en maak er bolletjes van. Leg ze op een bakplaat en laat ze 30 minuten rusten.</li><li>Verwarm de oven voor op 180°C en bak de broodjes 15-20 minuten, totdat ze goudbruin zijn. Laat ze afkoelen.</li></ol><p><strong>Stap 2: Bereid het Wagyu-rundvlees</strong></p><ol><li>Snijd het Wagyu-rundvlees in dunne reepjes.</li><li>Meng de sojasaus, rijstwijnazijn, suiker, knoflook, sesamolie en gember in een kom en voeg het Wagyu-vlees toe. Laat dit 15-20 minuten marineren.</li><li>Verhit een pan op middelhoog vuur en bak de Wagyu-stukjes in ongeveer 2-3 minuten per kant, totdat ze mooi gekaramelliseerd en gaar zijn.</li></ol><p><strong>Stap 3: Maak de Koreaanse saus</strong></p><ol><li>Meng de gochujang, honing, sojasaus, rijstazijn en sesamolie in een klein kommetje tot een gladde saus. Je kunt de saus naar smaak aanpassen door meer honing voor zoetheid of meer gochujang voor extra pittigheid toe te voegen.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	8	2025-01-06 12:09:38.21265
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142218	/api/explore?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":13,\\"data\\":[{\\"id\\":95,\\"category_id\\":246,\\"video_url\\":\\"https://mmc-back.undhi.com/uploads/explore/file_example_MOV_480_700kB-1735888114161.mov\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/explore/avatar/image-1735888115940.jpg\\",\\"status\\":1,\\"created_at\\":\\"2025-01-03T06:08:35.950Z\\",\\"recipe\\":null,\\"category\\":{\\"id\\":246,\\"translations\\":[{\\"name\\":\\"Test Category\\",\\"language\\":{\\"name\\":\\"en\\"}}]},\\"explore_translations\\":[{\\"id\\":89,\\"language_id\\":1,\\"title\\":\\"Test Video with MOV\\",\\"description\\":\\"Test Decription\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":0,\\"comments_count\\":0,\\"liked_by_user\\":false,\\"is_subscribed\\":false},{\\"id\\":92,\\"category_id\\":247,\\"video_url\\":\\"https://mmc-back.undhi.com/uploads/explore/12853636_2560_1440_60fps-1735891040237.mp4\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/explore/avatar/IMG20240804182518 (2)-1735890955433.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-30T06:16:41.315Z\\",\\"recipe\\":null,\\"category\\":{\\"id\\":247,\\"translations\\":[{\\"name\\":\\"Test Category\\",\\"language\\":{\\"name\\":\\"en\\"}}]},\\"explore_translations\\":[{\\"id\\":86,\\"language_id\\":1,\\"title\\":\\"TestVideo\\",\\"description\\":\\"TestVideo\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"likes_count\\":3,\\"comments_count\\":1,\\"liked_by_user\\":false,\\"is_subscribed\\":false}]}}"	17	2025-01-06 12:09:44.447526
142219	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	9	2025-01-06 12:09:44.448337
138997	/api/recipes?take=10&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cXgUd61YSg2VxGfn1FQr0y:APA91bFD0cmk8q4moHt8av1BRuKCepIX5r2KDfftfeP330Ead6odOv_cFLG7ZIicFKZPvWlxS1ZGPUak_Ela9BDVUYxQyh-LluKIFSgIe_ElGVBZVon-qXM\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"S1Y1WE0zZENhbGd4ZW1WWWIxZFNLVEpIZFN4RlVHRk9YazhsZEc5VWJXdzlkblF3TjE4OFBVTkRjVUpmTVNZalFUSStWaUZmWWwwbGRIMWxYa2NtU0dsNWJXRXdZVGw0S3pkUk1tWTdLemh3ZWxSbVAyWXNNa1J3ZEdOQllUUnJjbmRHSlRONmUzWlBOQ1JUY1RoMUswaE9mU0VrVmpBc1NId2xaeVpDUkNZbFdETm9lVDlGWGpnM01pVXdNMTE1S2sxZmVqVlRjR3RYY25aNFBISnhKU1pzZVdSMEtTRnVNRHRWVXpvekptTTJWV1JDS0N0R0tpbDRkalZKWlhBalRUaERUandxWlNzPTIwMjUtMDEtMDNUMTI6MjU6MDYrMDE6MDA=\\",\\"x-forwarded-for\\":\\"182.70.112.78\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":88,\\"categories_id\\":238,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"30\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/licensed-image-1735543339594.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/licensed-image-1735543340305.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-30T06:22:20.491Z\\",\\"category\\":{\\"id\\":238,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Chiken Club\\"}]},\\"recipes_translations\\":[{\\"id\\":88,\\"recipe_id\\":88,\\"language_id\\":1,\\"title\\":\\"Chicken Sizzler\\",\\"description\\":\\"<p>chicken sizzler</p>\\",\\"ingredients\\":\\"<p>chicken</p><p>salt</p><p>onion</p><p>garlic</p>\\",\\"instruction\\":\\"<p>take chicken</p><p>take salt</p><p>take onion</p><p>take garlic</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":83,\\"categories_id\\":240,\\"preparation_time\\":\\"15\\",\\"cooking_time\\":\\"180\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/172967-sweet-smoked-pork-ribs-DDMFS-001-step1-f36d3f48210a4d079c716da232df0a9e-1735535620771.webp\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/172967-sweet-smoked-pork-ribs-DDMFS-001-4x3-9d0c6ba003a145b9b6e872275135857d-1735535620939.webp\\",\\"status\\":1,\\"created_at\\":\\"2024-12-30T04:13:41.283Z\\",\\"category\\":{\\"id\\":240,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Grilled and Smoked Meats\\"}]},\\"recipes_translations\\":[{\\"id\\":83,\\"recipe_id\\":83,\\"language_id\\":1,\\"title\\":\\"Smoky Grilled Ribs\\",\\"description\\":\\"<p>Tender, juicy, and perfectly charred ribs with a smoky flavor that comes from a combination of grilling and smoking. This dish is perfect for any BBQ enthusiast and is sure to impress guests with its rich taste and melt-in-your-mouth texture.</p>\\",\\"ingredients\\":\\"<ul><li>2 racks of baby back ribs</li><li>3 tbsp olive oil</li><li>1 tbsp garlic powder</li><li>1 tbsp onion powder</li><li>1 tbsp paprika</li><li>1 tbsp brown sugar</li><li>1 tsp salt</li><li>1 tsp black pepper</li><li>1 tsp smoked paprika</li><li>1/2 tsp chili powder</li><li>1/2 cup apple cider vinegar (for basting)</li><li>1/2 cup BBQ sauce (for glazing)</li></ul>\\",\\"instruction\\":\\"<ol><li><strong>Prep the Ribs:</strong> Remove the silver skin from the ribs. Rub olive oil over the ribs.</li><li><strong>Make the Rub:</strong> In a bowl, combine garlic powder, onion powder, paprika, brown sugar, salt, black pepper, smoked paprika, and chili powder.</li><li><strong>Season the Ribs:</strong> Generously rub the spice mixture over both sides of the ribs. Let the ribs marinate for at least 1 hour or overnight in the fridge.</li><li><strong>Prepare the Grill:</strong> Preheat your grill to medium heat. If you're smoking, add wood chips to the smoker box.</li><li><strong>Grill the Ribs:</strong> Place the ribs on the grill (indirect heat). Close the lid and cook for 2-3 hours, flipping occasionally. Baste the ribs with apple cider vinegar during cooking to keep them moist.</li><li><strong>Glaze and Serve:</strong> In the last 15 minutes of grilling, brush BBQ sauce on the ribs and allow them to caramelize. Remove from the grill, let rest for 5 minutes, then slice and serve.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":82,\\"categories_id\\":238,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"30\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Fish dish1-1735216780207.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Fish dish2-1735216782856.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-26T11:39:43.697Z\\",\\"category\\":{\\"id\\":238,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Chiken Club\\"}]},\\"recipes_translations\\":[{\\"id\\":82,\\"recipe_id\\":82,\\"language_id\\":1,\\"title\\":\\"Chiken Recipe\\",\\"description\\":\\"<p>Chiken recipe</p>\\",\\"ingredients\\":\\"<p>zzz</p>\\",\\"instruction\\":\\"<p>zzz</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":81,\\"categories_id\\":219,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"35\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/licensed-image-1734955881796.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/licensed-image-1734955882596.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-23T11:11:22.807Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":81,\\"recipe_id\\":81,\\"language_id\\":1,\\"title\\":\\"Meat recipe\\",\\"description\\":\\"<p>Meat is delicious food with rich in protein source and other vitamin</p>\\",\\"ingredients\\":\\"<p>Take meat in a pan put some oil fry meat until it becomes brownish in color</p><p>pour some salt for even taste</p><p>garnish with coriander</p>\\",\\"instruction\\":\\"<p>Take meat in a pan put some oil fry meat until it becomes brownish in color</p><p>pour some salt for even taste</p><p>garnish with coriander</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":75,\\"categories_id\\":229,\\"preparation_time\\":\\"40\\",\\"cooking_time\\":\\"20\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/GreekTurkeyMeatball-1734083470335.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/GreekTurkeyMeatball-1734083470349.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-13T08:51:10.356Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":75,\\"recipe_id\\":75,\\"language_id\\":1,\\"title\\":\\"Greek turkey meatball\\",\\"description\\":\\"<p><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">If you want to enjoy the delicious and healthy flavors of the Mediterranean, try making some Greek turkey meatballs! This recipe is absolutely delicious and really easy to make. Served up with a homemade tzatziki sauce, this meal is perfect for meal prep bowls or salads.</span></p>\\",\\"ingredients\\":\\"<ul><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1lb ground turkey (I prefer 93/7 lean)</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">2 cloves garlic, minced</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1/4 large red onion</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1 egg</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1/2 cup breadcrumbs or almond flour</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1/4 cup chopped fresh dill</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1/2 tbsp dried oregano</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">1 tsp salt</span></li><li><span style=\\\\\\"color: rgb(0, 0, 0);\\\\\\">﻿1/2 tsp pepper</span></li></ul>\\",\\"instruction\\":\\"<p>1. In a large bowl, add ground turkey and minced garlic.</p><p>2. Grate 1/4 red onion into turkey, alternatively chop red onion very small.</p><p>3.Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.</p><p>4. Form into 14 meatballs.</p><p>5. Heat sauce pan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F they are done.</p><p>6. While meatballs are cooking, make Tzatziki.</p><p>7. Serve over rice!</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":72,\\"categories_id\\":225,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"30\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Egg dish-1733914894911.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Egg dish-1733914896425.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-11T10:01:37.339Z\\",\\"category\\":{\\"id\\":225,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Egg Club\\"}]},\\"recipes_translations\\":[{\\"id\\":72,\\"recipe_id\\":72,\\"language_id\\":1,\\"title\\":\\"Egg Recipe\\",\\"description\\":\\"<p>Here’s a simple and flavorful grilled chicken recipe that you can easily prepare:</p><h3>Egg Recipe</h3><p><strong>Ingredients:</strong></p><ul><li>4 boneless, skinless chicken breasts (or thighs, if preferred)</li><li>2 tablespoons olive oil</li><li>1 tablespoon lemon juice</li><li>1 teaspoon garlic powder</li><li>1 teaspoon onion powder</li><li>1 teaspoon paprika</li><li>½ teaspoon ground cumin (optional)</li><li>½ teaspoon dried oregano or thyme</li><li>Salt and pepper to taste</li><li>Fresh parsley or cilantro (for garnish, optional)</li></ul><p><strong>Instructions:</strong></p><ol><li><strong>Marinate the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">In a bowl, mix the olive oil, lemon juice, garlic powder, onion powder, paprika, cumin (if using), oregano, salt, and pepper.</li><li class=\\\\\\"ql-indent-1\\\\\\">Coat the chicken breasts in the marinade, ensuring each piece is covered evenly. You can either toss the chicken in the marinade or use a brush to apply it.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cover and refrigerate for at least 30 minutes to an hour, but for better flavor, marinate the chicken for 4 hours or overnight.</li></ul><ol><li><strong>Prepare the Grill:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Preheat the grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).</li><li class=\\\\\\"ql-indent-1\\\\\\">If you're using a charcoal grill, ensure the coals are spread evenly for indirect heat, or you can use a gas grill with burners set to medium-high.</li></ul><ol><li><strong>Grill the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Place the chicken breasts on the grill over direct heat.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cook the chicken for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) using a meat thermometer. The chicken should have nice grill marks and a golden-brown color on the outside.</li></ul><ol><li><strong>Rest the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This helps retain the juices inside the meat.</li></ul><ol><li><strong>Serve:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Garnish with freshly chopped parsley or cilantro, and serve with your favorite sides, like grilled vegetables, rice, or a fresh salad.</li></ul><p>Enjoy your juicy, flavorful grilled chicken!</p>\\",\\"ingredients\\":\\"<p>Here’s a simple and flavorful grilled chicken recipe that you can easily prepare:</p><h3>Grilled Chicken Recipe</h3><p><strong>Ingredients:</strong></p><ul><li>4 boneless, skinless chicken breasts (or thighs, if preferred)</li><li>2 tablespoons olive oil</li><li>1 tablespoon lemon juice</li><li>1 teaspoon garlic powder</li><li>1 teaspoon onion powder</li><li>1 teaspoon paprika</li><li>½ teaspoon ground cumin (optional)</li><li>½ teaspoon dried oregano or thyme</li><li>Salt and pepper to taste</li><li>Fresh parsley or cilantro (for garnish, optional)</li></ul><p><strong>Instructions:</strong></p><ol><li><strong>Marinate the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">In a bowl, mix the olive oil, lemon juice, garlic powder, onion powder, paprika, cumin (if using), oregano, salt, and pepper.</li><li class=\\\\\\"ql-indent-1\\\\\\">Coat the chicken breasts in the marinade, ensuring each piece is covered evenly. You can either toss the chicken in the marinade or use a brush to apply it.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cover and refrigerate for at least 30 minutes to an hour, but for better flavor, marinate the chicken for 4 hours or overnight.</li></ul><ol><li><strong>Prepare the Grill:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Preheat the grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).</li><li class=\\\\\\"ql-indent-1\\\\\\">If you're using a charcoal grill, ensure the coals are spread evenly for indirect heat, or you can use a gas grill with burners set to medium-high.</li></ul><ol><li><strong>Grill the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Place the chicken breasts on the grill over direct heat.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cook the chicken for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) using a meat thermometer. The chicken should have nice grill marks and a golden-brown color on the outside.</li></ul><ol><li><strong>Rest the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This helps retain the juices inside the meat.</li></ul><ol><li><strong>Serve:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Garnish with freshly chopped parsley or cilantro, and serve with your favorite sides, like grilled vegetables, rice, or a fresh salad.</li></ul><p>Enjoy your juicy, flavorful grilled chicken!</p>\\",\\"instruction\\":\\"<p>Here’s a simple and flavorful grilled chicken recipe that you can easily prepare:</p><h3>Grilled Chicken Recipe</h3><p><strong>Ingredients:</strong></p><ul><li>4 boneless, skinless chicken breasts (or thighs, if preferred)</li><li>2 tablespoons olive oil</li><li>1 tablespoon lemon juice</li><li>1 teaspoon garlic powder</li><li>1 teaspoon onion powder</li><li>1 teaspoon paprika</li><li>½ teaspoon ground cumin (optional)</li><li>½ teaspoon dried oregano or thyme</li><li>Salt and pepper to taste</li><li>Fresh parsley or cilantro (for garnish, optional)</li></ul><p><strong>Instructions:</strong></p><ol><li><strong>Marinate the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">In a bowl, mix the olive oil, lemon juice, garlic powder, onion powder, paprika, cumin (if using), oregano, salt, and pepper.</li><li class=\\\\\\"ql-indent-1\\\\\\">Coat the chicken breasts in the marinade, ensuring each piece is covered evenly. You can either toss the chicken in the marinade or use a brush to apply it.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cover and refrigerate for at least 30 minutes to an hour, but for better flavor, marinate the chicken for 4 hours or overnight.</li></ul><ol><li><strong>Prepare the Grill:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Preheat the grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).</li><li class=\\\\\\"ql-indent-1\\\\\\">If you're using a charcoal grill, ensure the coals are spread evenly for indirect heat, or you can use a gas grill with burners set to medium-high.</li></ul><ol><li><strong>Grill the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Place the chicken breasts on the grill over direct heat.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cook the chicken for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) using a meat thermometer. The chicken should have nice grill marks and a golden-brown color on the outside.</li></ul><ol><li><strong>Rest the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This helps retain the juices inside the meat.</li></ul><ol><li><strong>Serve:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Garnish with freshly chopped parsley or cilantro, and serve with your favorite sides, like grilled vegetables, rice, or a fresh salad.</li></ul><p>Enjoy your juicy, flavorful grilled chicken!</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":71,\\"categories_id\\":222,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"30\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Fish dish1-1733913191884.jpg\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Fish dish1-1733913193353.jpg\\",\\"status\\":1,\\"created_at\\":\\"2024-12-11T09:33:14.015Z\\",\\"category\\":{\\"id\\":222,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Fish Club\\"}]},\\"recipes_translations\\":[{\\"id\\":71,\\"recipe_id\\":71,\\"language_id\\":1,\\"title\\":\\"Fish Recipe\\",\\"description\\":\\"<p>Here’s a simple and flavorful grilled chicken recipe that you can easily prepare:</p><h3><br></h3><p>Enjoy your juicy, flavorful grilled chicken!</p>\\",\\"ingredients\\":\\"<h3>FIsh Recipe</h3><p><strong>Ingredients:</strong></p><ul><li>4 boneless, skinless chicken breasts (or thighs, if preferred)</li><li>2 tablespoons olive oil</li><li>1 tablespoon lemon juice</li><li>1 teaspoon garlic powder</li><li>1 teaspoon onion powder</li><li>1 teaspoon paprika</li><li>½ teaspoon ground cumin (optional)</li><li>½ teaspoon dried oregano or thyme</li><li>Salt and pepper to taste</li><li>Fresh parsley or cilantro (for garnish, optional)</li></ul>\\",\\"instruction\\":\\"<p><strong>Instructions:</strong></p><ol><li><strong>Marinate the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">In a bowl, mix the olive oil, lemon juice, garlic powder, onion powder, paprika, cumin (if using), oregano, salt, and pepper.</li><li class=\\\\\\"ql-indent-1\\\\\\">Coat the chicken breasts in the marinade, ensuring each piece is covered evenly. You can either toss the chicken in the marinade or use a brush to apply it.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cover and refrigerate for at least 30 minutes to an hour, but for better flavor, marinate the chicken for 4 hours or overnight.</li></ul><ol><li><strong>Prepare the Grill:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Preheat the grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).</li><li class=\\\\\\"ql-indent-1\\\\\\">If you're using a charcoal grill, ensure the coals are spread evenly for indirect heat, or you can use a gas grill with burners set to medium-high.</li></ul><ol><li><strong>Grill the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Place the chicken breasts on the grill over direct heat.</li><li class=\\\\\\"ql-indent-1\\\\\\">Cook the chicken for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) using a meat thermometer. The chicken should have nice grill marks and a golden-brown color on the outside.</li></ul><ol><li><strong>Rest the Chicken:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This helps retain the juices inside the meat.</li></ul><ol><li><strong>Serve:</strong></li></ol><ul><li class=\\\\\\"ql-indent-1\\\\\\">Garnish with freshly chopped parsley or cilantro, and serve with your favorite sides, like grilled vegetables, rice, or a fresh salad.</li></ul><p>Enjoy your juicy, flavorful grilled chicken!</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	11	2025-01-03 11:35:56.30353
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145507	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"fcLQBq4YSDWIWbeJIoTl_k:APA91bHNZsl6Ju--endC2QDL98UPsy6aHqOg7pJwPfT-fZ3ssC8EvJgW-iIzL22lA3OPiFkQ4R1hKAYw1Om-qRugdsNAq-_GudHAypnR5oQHJchKHd6O-xc\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VHo0b01rb3BKR3hFS1dSNVoyNXdVSGxESTA1ZlNVTmxSVDluVVY5dlJXby9RbWg2T1Z0cU0wWlNiV0ZyWWsxMmRuWmhYVVJqTmk0NFppc3JhangxZTI5NVpIVnRMRGt6SkVWWE9WazlabGhyUVdsN0pYVldVRzFqZHlseGJGOVdOVWcrZEZ0WFRtNUtlbWxKZG01S2JURmpjMHM1UTBsQ1N6VnNUVmNqTldvb0pYSnpTU1JPSTN0RE56OXZURkV1VUZkV2V5TnpRVTV6WWxFdEszZHVNM3gxZEdwdFZrNUFlRUpUUFVJOFNHcG9OVFpkWFdZa1pVMTJYalFsSmpFa1luQTZkak1xWG5jPTIwMjUtMDEtMDdUMDk6NTQ6NDgrMDE6MDA=\\",\\"x-forwarded-for\\":\\"157.32.93.62\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":10,\\"data\\":[{\\"id\\":103,\\"categories_id\\":240,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246903398.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736246903437.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-07T09:48:23.463Z\\",\\"category\\":{\\"id\\":240,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Grilled and Smoked Meats\\"}]},\\"recipes_translations\\":[{\\"id\\":103,\\"recipe_id\\":103,\\"language_id\\":1,\\"title\\":\\"French dip \\",\\"description\\":\\"<p _msttexthash=\\\\\\"95364009\\\\\\" _msthash=\\\\\\"1360\\\\\\"><strong>French Dip</strong> is een sandwich die bestaat uit dun gesneden, langzaam gegaard rundvlees, meestal geserveerd op een langwerpig broodje zoals een baguette of een hoagiebrood. Het vlees wordt vaak in een smaakvolle bouillon gedoopt voordat het op het broodje wordt gelegd. Het gerecht wordt traditioneel geserveerd met een bijpassende \\\\\\"au jus\\\\\\" saus, een lichte, geurige vleesbouillon, waarin de sandwich kan worden gedipt tijdens het eten.</p><p _msttexthash=\\\\\\"38733409\\\\\\" _msthash=\\\\\\"1359\\\\\\">De French Dip wordt vaak bereid met rundvlees, zoals rosbief, maar er kunnen ook andere vleeswaren zoals lam of kip worden gebruikt. Het gerecht is populair in de Verenigde Staten, vooral in de regio Los Angeles, waar het volgens sommige bronnen is ontstaan in de vroege 20e eeuw.</p><p _msttexthash=\\\\\\"15689596\\\\\\" _msthash=\\\\\\"1358\\\\\\">Het wordt vaak geserveerd met frietjes of een andere bijgerecht, en de bouillon wordt soms aangeduid als een \\\\\\"jus\\\\\\" dat een extra smaakvolle toevoeging biedt aan de sandwich.</p>\\",\\"ingredients\\":\\"<ul><li>500 g rundvlees (bij voorkeur entrecote of een ander mager stuk vlees)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>4 Franse broodjes (bij voorkeur ciabatta of stokbrood)</li><li>1 ui, in ringen gesneden</li><li>2 teentjes knoflook, fijngesneden</li><li>500 ml runderbouillon</li><li>1 eetlepel Worcestershiresaus</li><li>1 theelepel gedroogde tijm</li><li>2 eetlepels boter</li><li>Optioneel: gesmolten kaas (bijv. Gruyère of Zwitserse kaas)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vlees bereiden:</strong></p><ol><li>Verhit de olijfolie in een grote pan op middelhoog vuur.</li><li>Snij het rundvlees in plakken van 5 mm en kruid deze met zout en peper en bak het vlees aan beide kanten bruin. Dit duurt ongeveer 2  minuten per kant voor medium-rare. Haal het vlees uit de pan en laat het even rusten.</li></ol><p><strong>Ui en knoflook bakken:</strong></p><ol><li>In dezelfde pan voeg je de gesneden ui en knoflook toe. Bak deze voor ongeveer 5-6 minuten tot de ui zacht en gekarameliseerd is.</li></ol><p><strong>Bouillon maken:</strong></p><ol><li>Voeg de runderjus, Worcestershiresaus, sojasaus en gedroogde tijm toe aan de pan met ui en knoflook. Roer goed door en laat het geheel ongeveer 10 minuten zachtjes koken, zodat de smaken goed mengen.</li></ol><p><strong>Broodjes voorbereiden:</strong></p><ol><li>Snijd de Franse broodjes doormidden en rooster ze licht in een pan of oven. Je kunt ook de bovenkant van de broodjes in boter bakken voor extra smaak.</li></ol><p><strong>Broodjes maken:</strong></p><ol><li>Plaats de dunne plakjes rundvlees op de onderste helft van de broodjes. 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Doop het daarna in het geklopte ei en rol het vervolgens door de panko-paneermeel.</li><li><strong>Verhit de olie</strong>: Verwarm een pan met sesamolie op middelhoog vuur. Wanneer de olie goed heet is, voeg je de gepaneerde wagyu toe en bak je deze aan beide zijden goudbruin en knapperig, ongeveer 2-3 minuten per kant, afhankelijk van de dikte van het vlees en hoe gaar je het wilt hebben.</li><li><strong>Laat het vlees rusten</strong>: Haal de wagyu uit de pan en laat het even rusten op een bord met keukenpapier om overtollige olie te verwijderen.</li><li><strong>Maak de saus</strong>: Meng de tonkatsu-saus, mayonaise en mosterd (optioneel) in een klein bakje tot een gladde saus.</li><li><strong>Brood bakken</strong>: Rooster of bak de sneetjes brood met een beetje boter aan beide zijden totdat ze goudbruin zijn.</li><li><strong>Assembleer de sandwich</strong>: Bestrijk een kant van beide sneetjes brood met de saus. Leg het stuk wagyu op één sneetje brood en voeg eventueel wat koolsla en koriander toe. Sluit de sandwich met het andere sneetje brood.</li><li><strong>Snijd en serveer</strong>: Snijd de sandwich diagonaal doormidden en serveer direct.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	23	2025-01-07 11:21:37.332704
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De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":94,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070509.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070533.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:07:50.560Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":94,\\"recipe_id\\":94,\\"language_id\\":1,\\"title\\":\\"Chicken sate sandwiche met kentang en chili \\",\\"description\\":\\"<p><strong>Chicken Saté Sandwich met Zoetzuur en Kentang</strong> een sandwich met gegrilde kip saté, een zoetzuur sausje, en mogelijk gefrituurde aardappelen, wat een smaakvolle en hartige maaltijd oplevert. Het gerecht is een heerlijke combinatie van pittige, zoete, zure, en hartige smaken.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kipdij saté:</strong></p><ul><li>4 kipdijen (zonder bot en vel)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel ketjap manis (zoete sojasaus)</li><li>1 eetlepel arachideolie</li><li>1 eetlepel honing</li><li>1 teentje knoflook (fijngehakt)</li><li>1 cm verse gember (geraspt)</li><li>1 theelepel limoensap</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de zoetzuur:</strong></p><ul><li>1/2 komkommer (in dunne plakjes gesneden)</li><li>1/2 rode ui (in dunne ringetjes)</li><li>1 wortel (julienne gesneden)</li><li>3 eetlepels rijstazijn</li><li>1 eetlepel suiker</li><li>1 theelepel zout</li><li>1/2 theelepel sambal oelek (optioneel, voor een beetje pit)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kipdijen</strong></p><ol><li>Snijd de kipdijen in kleine blokjes of reepjes.</li><li>Meng in een kom de sojasaus, ketjap manis, olie, honing, knoflook, gember en limoensap. Voeg zout en peper toe naar smaak.</li><li>Voeg de kipdijen toe aan de marinade en meng goed door. Laat de kip minimaal 30 minuten marineren (bij voorkeur een paar uur voor meer smaak).</li></ol><p><strong>Bereiding van de zoetzuur:</strong></p><ol><li>Meng in een kom de rijstazijn, suiker, zout en sambal oelek. Roer goed door tot de suiker is opgelost.</li><li>Voeg de komkommer, rode ui en wortel toe aan de azijnmengsel en laat dit minimaal 15 minuten marineren. Hoe langer, hoe intenser de smaak.</li></ol><p><strong>Grillen van de kipdijen:</strong></p><ol><li>Verhit een grillpan of een barbecue. Rijg de gemarineerde kipdijen aan satéprikkers (indien gewenst).</li><li>Grill de kipdijen 6-8 minuten per kant tot ze goed gaar en licht gekarameliseerd zijn. Zorg ervoor dat de kip goed doorbakken is.</li></ol><p><strong>Broodjes samenstellen:</strong></p><ol><li>Snijd de brioche broodjes doormidden en rooster ze lichtjes in een pan of in de oven tot ze goudbruin zijn.</li><li>Beleg de onderste helft van de broodjes met de gegrilde kipdijen.</li><li>Voeg een schep van de zoetzuur mengsel toe bovenop de kip.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":93,\\"categories_id\\":230,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128514.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:52:08.557Z\\",\\"category\\":{\\"id\\":230,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Main dishes\\"}]},\\"recipes_translations\\":[{\\"id\\":93,\\"recipe_id\\":93,\\"language_id\\":1,\\"title\\":\\"Oosterse Kreeft met Szechuan Boter en Steak\\",\\"description\\":\\"<p><strong>Oosterse Kreeft met Szechuan Boter en Steak</strong> klinkt als een heerlijke en smaakvolle gerecht! Dit gerecht combineert de delicate smaak van kreeft met de pittige en aromatische tonen van Szechuan-pepers en de rijke smaak van steak.&nbsp;</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kreeft:</strong></p><ul><li>2 hele Oosterse kreeften (ongeveer 500-600 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>1 teentje knoflook, fijngehakt</li><li>1 stukje verse gember, fijngehakt (ongeveer 1 cm)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 eetlepel honing</li><li>Sap van 1 limoen</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de Szechuan boter:</strong></p><ul><li>100 gram ongezouten boter, op kamertemperatuur</li><li>1 eetlepel Szechuan peperkorrels (licht geroosterd en fijngemalen)</li><li>1 eetlepel chilivlokken</li><li>1 theelepel gemberpoeder</li><li>1 theelepel knoflookpoeder</li><li>1 eetlepel sojasaus</li><li>1 theelepel rijstazijn</li><li>1 theelepel honing</li></ul><p><strong>&nbsp;Voor de steak:</strong></p><ol><li>2 mooie entrecote steaks (ongeveer 200-250 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>1 takje rozemarijn (optioneel)</li></ol>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kreeft:</strong></p><ol><li>Snijd de kreeften voorzichtig in de lengte doormidden. Verwijder het darmpje en het gruis uit de schalen, maar bewaar de schalen.</li><li>Meng in een kom de olijfolie, knoflook, gember, sojasaus, rijstazijn, honing, limoensap, zout en peper.</li><li>Bestrijk de kreeften met dit mengsel en zet ze even opzij zodat de smaken kunnen intrekken (ongeveer 10-15 minuten).</li></ol><p><strong>Szechuan boter maken:</strong></p><ol><li>Meng de zachte boter met de gemalen Szechuan peperkorrels, chilivlokken, gemberpoeder, knoflookpoeder, sojasaus, rijstazijn en honing in een kom. Meng alles goed door elkaar tot een gladde boter.</li><li>Zet de Szechuan boter in de koelkast om op te stijven.</li></ol><p><strong>Kreeft grillen:</strong></p><ol><li>Verhit een grillpan of barbecue op middelhoog vuur.</li><li>Grill de kreeften ongeveer 5-6 minuten per kant, of totdat de schalen mooi gekleurd en de vlees volledig gaar is. Bestrijk de kreeft regelmatig met de marinade terwijl je grilt.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":92,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"5\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791934.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791965.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:46:32.008Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":92,\\"recipe_id\\":92,\\"language_id\\":1,\\"title\\":\\"Classic steak tartaar \\",\\"description\\":\\"<p><strong>\\\\\\"klassiek steak tartaar\\\\\\"</strong> verwijst naar de traditionele manier waarop dit gerecht wordt bereid. Het vlees wordt vaak op smaak gebracht met ingrediënten zoals ui, kappertjes, Worcestersaus, mosterd, zout en peper. Het wordt vaak geserveerd met een rauw ei bovenop en soms met frietjes of een salade. Het lekkerst om met het mes te snijden en structuur te houden.</p>\\",\\"ingredients\\":\\"<ul><li>200 g rundvlees kogel biefstuk, vers en van goede kwaliteit)</li><li>1 eidooier (van een vers ei)</li><li>1 eetlepel Dijonmosterd</li><li>1 eetlepel ketjup</li><li>1 eetlepel kappertjes, fijngehakt</li><li>1 sjalot, zeer fijn gesnipperd</li><li>Bieslook</li><li>2 augurken, fijngehakt</li><li>1 filet ansjovis</li><li>1 eetlepel Worcestersaus</li><li>Tabasco (naar smaak)</li><li>Zout en versgemalen zwarte peper</li><li>1 eetlepel olijfolie (optioneel)</li><li>Brood of toast (om erbij te serveren)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<ol><li><strong>Vlees voorbereiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Snijd het rundvlees in zeer kleine blokjes of hak het fijn met een scherp mes. Het is belangrijk dat het vlees zeer vers en van hoge kwaliteit is, aangezien het rauw wordt gegeten. Zorg ervoor dat het vlees goed gekoeld is voordat je het snijdt of hakt.</p><ol><li><strong>Mengen:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Doe het vlees in een kom. Voeg de eidooier toe en meng goed door. De eidooier zorgt voor een romige textuur.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Voeg de rest van de ingredienten er aan toe meng dit kort niet te lang hou het rullig </p><ol><li><strong>Kruiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Breng het mengsel op smaak met zout en peper naar smaak. Je kunt ook een scheutje olijfolie toevoegen voor extra smeuïgheid, maar dat is optioneel.</p><ol><li><strong>Serveren:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Verdeel de steak tartaar over twee borden. Je kunt het mooi vormgeven met een ringvorm of gewoon in een hoopje op het bord leggen.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serveer het gerecht met geroosterd brood of toast aan de zijkant.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":91,\\"categories_id\\":219,\\"preparation_time\\":\\"120\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073812.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073831.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:34:33.859Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":91,\\"recipe_id\\":91,\\"language_id\\":1,\\"title\\":\\"Sous vide Wagyu Stone axe porterhouse \\",\\"description\\":\\"<p>Een Wagyu porterhouse is een type steak afkomstig van het Wagyu-rundvlees, dat bekend staat om zijn uitzonderlijke marmering en malsheid. Het porterhouse is een specifieke snit van rundvlees die bestaat uit een stuk vlees met een T-bone bot in het midden, en aan beide kanten van het bot bevinden zich verschillende spiergroepen. Aan de ene kant heb je een stuk sirloin (lendenstuk) en aan de andere kant een stukje filet mignon (de meest malse spier van het rund).</p><p>Wat het Wagyu-element toevoegt, is de oorsprong van het vlees. Wagyu is een Japans runderras dat beroemd is om zijn intense marmering van vet in het vlees, wat zorgt voor een ongeëvenaarde smaak en malsheid. Het vet in Wagyu-rundvlees smelt bij lagere temperaturen, waardoor het vlees bijzonder sappig en smaakvol is.</p><p>Een Wagyu porterhouse is dus een luxe versie van de klassieke porterhouse-steak, waarbij het vlees afkomstig is van het Wagyu-rund, wat de smaak en textuur naar een hoger niveau tilt. Het wordt vaak gezien als een premium keuze voor steakliefhebbers.</p>\\",\\"ingredients\\":\\"<ul><li>1 porterhouse steak (ongeveer 1000 gram)</li><li>Zout en versgemalen zwarte peper naar smaak</li><li>2 teentjes knoflook (geplet)</li><li>1 takje rozemarijn of tijm (optioneel)</li><li>2 eetlepels olijfolie of boter (voor de afwerking)</li><li>1 eetlepel boter (voor het bakken)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiden van de steak</strong>:</p><ol><li>Kruid de porterhouse steak aan beide zijden met zout en peper. Je kunt eventueel ook knoflook en rozemarijn of tijm toevoegen voor extra smaak.</li><li>Plaats de steak in een vacuümzak of ziplock zak. Voeg de geplette knoflook en een takje rozemarijn of tijm toe in de zak als je dat wilt.</li><li>Vacumeer de zak goed als je een vacuümsealer hebt, of gebruik de waterverplaatsingstechniek als je een ziplock zak gebruikt (plaats de zak in het water en sluit de zak, zodat de lucht eruit wordt gedrukt).</li></ol><p><strong>&nbsp;</strong></p><p><strong>Sous vide koken</strong>:</p><p>1.Stel je sous vide apparaat in op een temperatuur van <strong>52°C (medium)</strong>, afhankelijk van hoe gaar je de steak wilt hebben. Dit kan 1,5 tot 2 uur duren, maar je kunt het vlees gerust langer laten garen (tot 4 uur) zonder dat het uitdroogt.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":90,\\"categories_id\\":219,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807074.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807077.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:13:27.093Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":90,\\"recipe_id\\":90,\\"language_id\\":1,\\"title\\":\\"Bulgogi Korean wagyu ei melkbroodje \\",\\"description\\":\\"<p><strong>\\\\\\"Korean Wagyu ei melkbroodje\\\\\\"</strong> is een broodje waarin het malse, smaakvolle Korean Wagyu vlees zit, geserveerd in een zacht, zoet melkbroodje. Het klinkt als een fusiongerecht, waarbij de rijke, hartige smaak van het Wagyu vlees mooi contrasteert met de mild zoete smaak van het melkbroodje.</p>\\",\\"ingredients\\":\\"<p><strong>Voor het melkbrood:</strong></p><ul><li>500 g bloem</li><li>60 g suiker</li><li>7 g zout</li><li>10 g instant gist</li><li>2 eieren</li><li>120 ml melk (lauw)</li><li>120 ml water</li><li>40 g boter (op kamertemperatuur)</li><li>20 ml room (optioneel, voor extra rijkdom)</li></ul><p><strong>Voor de Wagyu-vulling:</strong></p><ul><li>250 g Wagyu-rundvlees (bij voorkeur ribeye of sirloin)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstwijnazijn</li><li>1 eetlepel suiker</li><li>1 teentje knoflook, geperst</li><li>1 theelepel sesamolie</li><li>1 theelepel gember (geraspt)</li><li>1 eetlepel sesamzaadjes (voor garnering)</li><li>2 lente-uitjes (fijngehakt)</li></ul><p><strong>Voor de Koreaanse saus:</strong></p><ul><li>3 eetlepels gochujang (Koreaanse chilipasta)</li><li>2 eetlepels honing</li><li>1 eetlepel sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 theelepel sesamolie</li></ul>\\",\\"instruction\\":\\"<p><strong>Stap 1: Maak het melkbrood</strong></p><ol><li>Meng de bloem, suiker, zout en gist in een kom.</li><li>Voeg de eieren, melk en water toe en meng tot een deeg.</li><li>Kneed het deeg 10-15 minuten tot het glad en elastisch is.</li><li>Voeg de boter toe en kneed verder totdat de boter volledig is opgenomen en het deeg soepel is.</li><li>Dek het deeg af met een vochtige doek en laat het 1-2 uur rijzen, of totdat het in omvang is verdubbeld.</li><li>Verdeel het deeg in kleine porties (ongeveer 10-12) en maak er bolletjes van. 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142233	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"VlhOek96VlJibEZ3TkhNMVZFeENhSGtoUUVrK1FXNWZVblFqU1U0eFlYQWxkVjlwZDFKeVlXUjFYa1JIZUhSdFJITnFPU1J2ZW1kcmZIVjJSVUZ3ZlRCckpWcGZZVEZaSVN3cE95dGtQVVI3YXpWaVlURkZZMVE3WG5ka1dIVjRlbGx6TTFoR1UxdGZQMkoyVjJwallYdHRNMmh5TVdFdUtXMUphRTVSWG04dElWVnZXVEYyWTFBOFJEdzVWa2xBSTFKRllqZ2tjRWdwS0hWbFoydElSVmh5ZDJGWlRDWlpSQ3hEY0ZwTmNtMHhYVEVzWVZVaGJGSmVTMFk3TWlwRU16bzJiVGtoWFV3PTIwMjUtMDEtMDZUMTI6MzI6MjArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	12	2025-01-06 12:10:34.636814
