[vc_row][vc_column][vc_column_text]When stuck at home with nothing to do, we fall in the trap of our greatest temptation \u2013 eat. But dining out during the pandemic may sound like a heresy\u2014even the best restaurants in Singapore are observing takeaways only. It\u2019s ordinary, then, to rummage the pantry and scour the fridge. And when hunger calls for it, an experiment in the kitchen.<\/p>\n
Whether you missed Le Petit Chef Singapore’s latest jaunt or are still hung over Chef Wan’s meals, there are ways to get Michelin-starred plates right inside your home. And luckily, without the need of the chef in person\u2014just their Instagram feed. Roll up your sleeves and dive into a world of world-class cooking with these global stars letting you in on some of their best-kept secrets.<\/p>\n
Jos\u00e9 Andr\u00e9s<\/strong><\/p>\n Spanish-American chef and founder of the non-profit World Central Kitchen, Jos\u00e9 Andr\u00e9s has been feeding the hungry, whether it is in his Michelin-starred restaurants or in the impoverished cities in Central America. His humanitarian work doesn’t take a back seat even in the middle of the quarantine. Instead, his vibrant energy stirs large kitchens to produce food for the underprivileged. For those who can cook, he lets them do it themselves\u2014Andr\u00e9s goes to Instagram to constantly motivate his more than 500k followers to cook quick, home cooked food under the tag #RecipesForThePeople.<\/p>\n <\/p>\n <\/p>\n (crumbs) with chorizo and grapes. It\u2019s time to use any old bread you have- don\u2019t throw it away, cook with it! This is what we do in Spain, what my mother, my father taught me to do. We\u2019re singing to my friend @_melendioficial_ , the song Caminando por la vida. And we\u2019re dedicating this to all the restaurant industry, to @indprestaurants, to the Chefs of Spain, Italy, China, the Chefs of the World\u2026 all of them. And of course to my people of @WCKitchen! Start by breaking up the bread into pieces with the help of a knife or your hands \u2026 then you sprinkle a little water, not too much! Just so they are slightly wet, not a dough. Heat up olive oil in the pan, and start cooking the garlic and the chorizo (or leftover meat, bacon, anything you want!). When it\u2019s cooked, remove the garlic and chorizo and set them aside, then add the bread to the leftover oil (and add more oil if you want!) Keep cooking and stirring the migas so they don\u2019t burn \u2026 it takes a long time for them to lose their moisture and get a little crunchy. In another pan, fry some eggs (do it better than Carlota please \ud83d\ude02\ud83d\ude08). Add the piment\u00f3n to the migas, then add back the cooked chorizo and the grapes at the very end, and serve the migas alongside a fried egg and it is like you are a true Spaniard!!<\/a><\/p>\n A post shared by Jose Andres<\/a> (@chefjoseandres) on \n