NewGet @rogescheng's full report
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#ad Korean Corn Dogs (3 Servings) Dempster has released their newest protein bread! With 14g of protein, your days are definitely going to be fuelled and balanced @Dempster’s Bakery Per Skewer: ~198 kcal | 16g P | 20g C | 6g F Ingredients • 1½ Turkey Sausages (~63g) • 42g Light Mozzarella (1.5 oz) • 3 slices Dempster Protein with Whole Grains Loaf (crusts removed) • 1 Egg, 15g Panko • 1 tbsp Light Mayo, 1 tbsp Sugar-Free • Ketchup • 1 tsp Stevia Directions: 1. Roll bread flat. Place sausage bottom, mozzarella top 2. Brush edges w/ egg wash, roll tightly, seal. 3. Dip in egg wash → panko. Insert skewers. 4. Air fry 375°F 10-12 min, flip halfway. 5. Drizzle mayo + ketchup, sprinkle stevia, serve hot. #DempstersProtein #hyperfixationmeals #nourishwithdempsters #bakedincanada
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rogescheng
#ad Korean Corn Dogs (3 Servings) Dempster has released their newest protein bread! With 14g of protein, your days are definitely going to be fuelled and balanced @Dempster’s Bakery Per Skewer: ~198 kcal | 16g P | 20g C | 6g F Ingredients • 1½ Turkey Sausages (~63g) • 42g Light Mozzarella (1.5 oz) • 3 slices Dempster Protein with Whole Grains Loaf (crusts removed) • 1 Egg, 15g Panko • 1 tbsp Light Mayo, 1 tbsp Sugar-Free • Ketchup • 1 tsp Stevia Directions: 1. Roll bread flat. Place sausage bottom, mozzarella top 2. Brush edges w/ egg wash, roll tightly, seal. 3. Dip in egg wash → panko. Insert skewers. 4. Air fry 375°F 10-12 min, flip halfway. 5. Drizzle mayo + ketchup, sprinkle stevia, serve hot. #DempstersProtein #hyperfixationmeals #nourishwithdempsters #bakedincanada
Full Recipe & Macros Below 👇🏻 Shrimp Egg Drop Soup 🥚🍲 (4 Servings) Per Serving: ~160 kcal | 20P | 2C | 8F Ingredients • 4 cups Low-Sodium Chicken Broth (or seafood stock) • ½ lb (8 oz) Shrimp (peeled & deveined) • 6 large Eggs (lightly beaten) • 1 tsp Sesame Oil • ½ tsp Turmeric Powder • ½ tsp White Pepper • 1½ tsp Cornstarch (mixed with 2 tbsp water) • 1 Scallion (sliced) • Salt to taste • 1 tbsp Chicken bouillon powder Directions 1. Pour chicken broth into a medium pot and bring to a gentle boil over medium heat. 2. Add shrimp and cook for 3–4 minutes until pink and opaque. 3. Stir in turmeric, white pepper, chicken bouillon powder, scallion, and cornstarch slurry. Simmer for 1–2 minutes until slightly thickened. 4. Lower heat to a gentle simmer and slowly drizzle in the beaten eggs while stirring gently in one direction to form ribbons. 5. Turn off heat, stir in sesame oil, and season with salt to taste. 6. Ladle into bowls and serve hot. #asianfood #chinesefood #asianrecipes #highprotein #lowcalorie
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Full Recipe & Macros Below 👇🏻 Shrimp Egg Drop Soup 🥚🍲 (4 Servings) Per Serving: ~160 kcal | 20P | 2C | 8F Ingredients • 4 cups Low-Sodium Chicken Broth (or seafood stock) • ½ lb (8 oz) Shrimp (peeled & deveined) • 6 large Eggs (lightly beaten) • 1 tsp Sesame Oil • ½ tsp Turmeric Powder • ½ tsp White Pepper • 1½ tsp Cornstarch (mixed with 2 tbsp water) • 1 Scallion (sliced) • Salt to taste • 1 tbsp Chicken bouillon powder Directions 1. Pour chicken broth into a medium pot and bring to a gentle boil over medium heat. 2. Add shrimp and cook for 3–4 minutes until pink and opaque. 3. Stir in turmeric, white pepper, chicken bouillon powder, scallion, and cornstarch slurry. Simmer for 1–2 minutes until slightly thickened. 4. Lower heat to a gentle simmer and slowly drizzle in the beaten eggs while stirring gently in one direction to form ribbons. 5. Turn off heat, stir in sesame oil, and season with salt to taste. 6. Ladle into bowls and serve hot. #asianfood #chinesefood #asianrecipes #highprotein #lowcalorie
Bet you've never done that last exercise 🤨 These are some exercises I usually do in my Back Routine! Keep in mind that although you can do them, you need to training at the right intensity and really push yourself pretty close to failure with every set you do. 1️⃣ Pullups 2️⃣ Smith Machine Chest Supported 10% off @Gymshark with code rogan c: #gymshark #gym #fitness #backworkout #workouttips
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rogescheng
Bet you've never done that last exercise 🤨 These are some exercises I usually do in my Back Routine! Keep in mind that although you can do them, you need to training at the right intensity and really push yourself pretty close to failure with every set you do. 1️⃣ Pullups 2️⃣ Smith Machine Chest Supported 10% off @Gymshark with code rogan c: #gymshark #gym #fitness #backworkout #workouttips
The last item is pretty fire 🔥 Black Friday is coming for @Gymshark reaaaal soon this Sunday November 16th 11AM EST 🤑 Up to 50% off storewide and an additional 10% off with my code ROGAN :3 So to help you save time and not scroll for hours on the website, here’s some tops I’d recommend picking up! #gym #fitness #gymshark #gymwear #activewear
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rogescheng
The last item is pretty fire 🔥 Black Friday is coming for @Gymshark reaaaal soon this Sunday November 16th 11AM EST 🤑 Up to 50% off storewide and an additional 10% off with my code ROGAN :3 So to help you save time and not scroll for hours on the website, here’s some tops I’d recommend picking up! #gym #fitness #gymshark #gymwear #activewear
You have to get the last shirt 🔥 Dress To Impress • Episode 9 So I shop in the women's section 🤔 But hear me out, you'll be surprised on how well a lot of the clothing FITS. If anything, it fits more unisex! UNIQLO & COS actually has a few women's wear that fits better on guys, especially if you're short ✊ Here are my favourite 3 pieces from the Women's Section at Uniqlo 🤫 #fashiontips #menswear #fashionmen #outfitideas #clothing
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rogescheng
You have to get the last shirt 🔥 Dress To Impress • Episode 9 So I shop in the women's section 🤔 But hear me out, you'll be surprised on how well a lot of the clothing FITS. If anything, it fits more unisex! UNIQLO & COS actually has a few women's wear that fits better on guys, especially if you're short ✊ Here are my favourite 3 pieces from the Women's Section at Uniqlo 🤫 #fashiontips #menswear #fashionmen #outfitideas #clothing
Full Recipe & Macros Below 👇🏻 Korean Seafood Pancake (Haemul Pajeon) 🇰🇷 (2 Servings) Per Serving: ~340 kcal | 22P | 34C | 14F ⸻ Ingredients • 1 cup Frozen Seafood Medley (shrimp, mussels, squid — thawed & patted dry) • 1 cup All-Purpose Flour • 2 tbsp Potato Starch (for crispiness) • 1 large Egg • ¾ cup Cold Water (add gradually) • 1 bunch Green Onions (cut into 2–3 inch lengths) • ½ tsp Salt • ¼ tsp Black Pepper • Optional: ¼ tsp Garlic Powder • Neutral oil (for frying) Optional Dipping Sauce • 2 tbsp Soy Sauce • 1 tbsp Rice Vinegar • ½ tsp Sesame Oil • Optional: pinch of chili flakes or gochugaru ⸻ Directions 1. In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder (if using). 2. Add the egg and slowly whisk in cold water until you get a thin but cohesive batter (similar to crepe batter). 3. Fold in the green onions and seafood medley, making sure everything is evenly coated. 4. Heat a non-stick or cast-iron pan over medium-high heat and add a generous layer of oil. 5. Pour the batter into the pan and spread it out evenly into a thin pancake. 6. Cook for 3–4 minutes until the bottom is golden brown and crispy. 7. Flip carefully and cook another 3–4 minutes, pressing lightly with a spatula to crisp it up. 8. Remove from pan, rest for 1 minute, then slice into wedges. 9. Mix dipping sauce ingredients and serve on the side. #asianfood #koreanfood #asianrecipes #EasyRecipes
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Full Recipe & Macros Below 👇🏻 Korean Seafood Pancake (Haemul Pajeon) 🇰🇷 (2 Servings) Per Serving: ~340 kcal | 22P | 34C | 14F ⸻ Ingredients • 1 cup Frozen Seafood Medley (shrimp, mussels, squid — thawed & patted dry) • 1 cup All-Purpose Flour • 2 tbsp Potato Starch (for crispiness) • 1 large Egg • ¾ cup Cold Water (add gradually) • 1 bunch Green Onions (cut into 2–3 inch lengths) • ½ tsp Salt • ¼ tsp Black Pepper • Optional: ¼ tsp Garlic Powder • Neutral oil (for frying) Optional Dipping Sauce • 2 tbsp Soy Sauce • 1 tbsp Rice Vinegar • ½ tsp Sesame Oil • Optional: pinch of chili flakes or gochugaru ⸻ Directions 1. In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder (if using). 2. Add the egg and slowly whisk in cold water until you get a thin but cohesive batter (similar to crepe batter). 3. Fold in the green onions and seafood medley, making sure everything is evenly coated. 4. Heat a non-stick or cast-iron pan over medium-high heat and add a generous layer of oil. 5. Pour the batter into the pan and spread it out evenly into a thin pancake. 6. Cook for 3–4 minutes until the bottom is golden brown and crispy. 7. Flip carefully and cook another 3–4 minutes, pressing lightly with a spatula to crisp it up. 8. Remove from pan, rest for 1 minute, then slice into wedges. 9. Mix dipping sauce ingredients and serve on the side. #asianfood #koreanfood #asianrecipes #EasyRecipes
The last jacket is my favourite to stay warm 🧥 Dress To Impress • Episode 5 It’s the season to go on a lot of cute dates with your partner! But a lot of us are still walking like sleeping bags out there 🥸 Here are the 3 jackets that I think every guy should own during these cold times ❄️ #fashion #fashiontips #menswear #outfit #clothing
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The last jacket is my favourite to stay warm 🧥 Dress To Impress • Episode 5 It’s the season to go on a lot of cute dates with your partner! But a lot of us are still walking like sleeping bags out there 🥸 Here are the 3 jackets that I think every guy should own during these cold times ❄️ #fashion #fashiontips #menswear #outfit #clothing
Full Recipe & Macros Below 👇🏻 Inspired by Kingdom Hearts 🗝️ Tomato Egg Drop Soup 🍅🥚 (1–2 servings ~ ~159 cals | 14P | 10C | 7F per serving) Ingredients: For the Soup Base: • 2 tomatoes, chopped • 1 cup chicken bone broth • ½–1 cup water (depending on desired thickness) • ½–1 tsp chicken bouillon powder • Salt, to taste • ¼–½ tsp white pepper For the Egg Drop: • 2 eggs, lightly beaten For Thickening: • 1 tbsp cornstarch + 2 tbsp water (slurry) For Finishing: • ½–1 tsp sesame oil • 2 scallions, sliced Directions: • Pour in the chicken bone broth, water and tomatoes. Bring to a gentle simmer. • Season with chicken bouillon powder, salt, and white pepper. Let simmer for 3–5 minutes. • Stir in the cornstarch slurry and mix until slightly thickened. Turn heat to low. • Slowly pour in the beaten eggs while gently stirring to create ribbons. Drizzle in sesame oil and give it a final stir. • Finish with scallions and serve hot. #lowcalorie #highprotein #asianfood #chinesefood #EasyRecipe
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Full Recipe & Macros Below 👇🏻 Inspired by Kingdom Hearts 🗝️ Tomato Egg Drop Soup 🍅🥚 (1–2 servings ~ ~159 cals | 14P | 10C | 7F per serving) Ingredients: For the Soup Base: • 2 tomatoes, chopped • 1 cup chicken bone broth • ½–1 cup water (depending on desired thickness) • ½–1 tsp chicken bouillon powder • Salt, to taste • ¼–½ tsp white pepper For the Egg Drop: • 2 eggs, lightly beaten For Thickening: • 1 tbsp cornstarch + 2 tbsp water (slurry) For Finishing: • ½–1 tsp sesame oil • 2 scallions, sliced Directions: • Pour in the chicken bone broth, water and tomatoes. Bring to a gentle simmer. • Season with chicken bouillon powder, salt, and white pepper. Let simmer for 3–5 minutes. • Stir in the cornstarch slurry and mix until slightly thickened. Turn heat to low. • Slowly pour in the beaten eggs while gently stirring to create ribbons. Drizzle in sesame oil and give it a final stir. • Finish with scallions and serve hot. #lowcalorie #highprotein #asianfood #chinesefood #EasyRecipe
Full Recipe & Macros Below 👇🏻 Japanese Beef Curry Udon 🍜 Video inspiration from the anime Tokyo Ghoul (2 servings ~ ~550–600 cals | 45–50P | 65C | 12–15F per serving — depends on beef cut & curry brand) ⸻ Ingredients: For the Beef: • 400–500g frozen beef slices (top sirloin recommended for lowest calories) • ½ tsp black pepper • 1 tsp soy sauce For the Broth: • 2 cups chicken bone broth • 1–1½ cups dashi stock • 1 small onion, thinly sliced • 1 cup carrots, sliced For the Curry Base: • 2 blocks Japanese curry • 1 tbsp soy sauce • 1 tbsp mirin • 1–2 tsp stevia (to taste) • ¼–½ tsp black pepper For the Noodles: • 2 servings udon noodles ⸻ Directions: 1. Heat a large pot over medium heat and add oil. 2. Add onions and carrots first. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. 3. Add the frozen beef slices directly into the pot. Break them apart and cook for 3–4 minutes until mostly browned. Season with black pepper and soy sauce. 4. Pour in chicken bone broth and dashi stock. Bring to a gentle simmer, scraping the bottom of the pot to release flavor. 5. Add curry blocks and stir until fully dissolved into a thick, smooth curry broth. 6. Stir in soy sauce, mirin, stevia, and additional black pepper. Let simmer for 3–5 minutes. 7. Meanwhile, cook udon noodles separately, then drain. 8. Add noodles into the pot or serve curry over them. Let sit for 1–2 minutes so they absorb the sauce. 9. Garnish with fresh scallions and serve hot. —— #lowcalorie #highprotein #asianfood #japanesefood #EasyRecipe
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Full Recipe & Macros Below 👇🏻 Japanese Beef Curry Udon 🍜 Video inspiration from the anime Tokyo Ghoul (2 servings ~ ~550–600 cals | 45–50P | 65C | 12–15F per serving — depends on beef cut & curry brand) ⸻ Ingredients: For the Beef: • 400–500g frozen beef slices (top sirloin recommended for lowest calories) • ½ tsp black pepper • 1 tsp soy sauce For the Broth: • 2 cups chicken bone broth • 1–1½ cups dashi stock • 1 small onion, thinly sliced • 1 cup carrots, sliced For the Curry Base: • 2 blocks Japanese curry • 1 tbsp soy sauce • 1 tbsp mirin • 1–2 tsp stevia (to taste) • ¼–½ tsp black pepper For the Noodles: • 2 servings udon noodles ⸻ Directions: 1. Heat a large pot over medium heat and add oil. 2. Add onions and carrots first. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. 3. Add the frozen beef slices directly into the pot. Break them apart and cook for 3–4 minutes until mostly browned. Season with black pepper and soy sauce. 4. Pour in chicken bone broth and dashi stock. Bring to a gentle simmer, scraping the bottom of the pot to release flavor. 5. Add curry blocks and stir until fully dissolved into a thick, smooth curry broth. 6. Stir in soy sauce, mirin, stevia, and additional black pepper. Let simmer for 3–5 minutes. 7. Meanwhile, cook udon noodles separately, then drain. 8. Add noodles into the pot or serve curry over them. Let sit for 1–2 minutes so they absorb the sauce. 9. Garnish with fresh scallions and serve hot. —— #lowcalorie #highprotein #asianfood #japanesefood #EasyRecipe
Vietnamese Pho 🍜 (2 servings ~ 503 kcal | 42P | 68C | 7F) Ingredients: • 240g rice noodles • 240g beef strip loin, very thinly sliced • 1.5L water • 100mL beef bone broth • 15mL fish sauce • 2 tbsp pho paste • 1 large onion (halved) • 4 cloves garlic (skin on) • 2 star anise • 1 cinnamon stick • 1 tsp fennel seeds • 2 cloves • 1 black cardamom pod • 1 tsp salt (adjust to taste) • 2 stevia packets (optional) • Basil, bean sprouts, coriander, green onion, lime Directions: 1. Place the halved onion (cut side down) and garlic cloves on a dry pan or under a broiler and char until deeply blackened in spots and fragrant. Lightly smash the garlic after charring. 2. In a dry pot, toast the star anise, cinnamon stick, fennel seeds, cloves, and black cardamom for 1–2 minutes until aromatic. 3. Add 1.5L water, beef bone broth, pho paste, fish sauce, salt, stevia, and the charred onion and garlic to the pot. Bring to a boil, then reduce to a gentle simmer for 30–40 minutes. 4. Strain out and discard the whole spices, onion, and garlic. Taste and adjust seasoning if needed. 5. Cook the rice noodles according to package instructions. Drain well. 6. Divide noodles into bowls. Add thinly sliced raw beef and thinly sliced onion if using. 7. Pour the ripping hot broth over the beef to cook it instantly. Top with basil, bean sprouts, coriander, green onion, and a squeeze of lime before serving. #asianfood #vietnamesefood #asianrecipes #highprotein #lowcalorie
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Vietnamese Pho 🍜 (2 servings ~ 503 kcal | 42P | 68C | 7F) Ingredients: • 240g rice noodles • 240g beef strip loin, very thinly sliced • 1.5L water • 100mL beef bone broth • 15mL fish sauce • 2 tbsp pho paste • 1 large onion (halved) • 4 cloves garlic (skin on) • 2 star anise • 1 cinnamon stick • 1 tsp fennel seeds • 2 cloves • 1 black cardamom pod • 1 tsp salt (adjust to taste) • 2 stevia packets (optional) • Basil, bean sprouts, coriander, green onion, lime Directions: 1. Place the halved onion (cut side down) and garlic cloves on a dry pan or under a broiler and char until deeply blackened in spots and fragrant. Lightly smash the garlic after charring. 2. In a dry pot, toast the star anise, cinnamon stick, fennel seeds, cloves, and black cardamom for 1–2 minutes until aromatic. 3. Add 1.5L water, beef bone broth, pho paste, fish sauce, salt, stevia, and the charred onion and garlic to the pot. Bring to a boil, then reduce to a gentle simmer for 30–40 minutes. 4. Strain out and discard the whole spices, onion, and garlic. Taste and adjust seasoning if needed. 5. Cook the rice noodles according to package instructions. Drain well. 6. Divide noodles into bowls. Add thinly sliced raw beef and thinly sliced onion if using. 7. Pour the ripping hot broth over the beef to cook it instantly. Top with basil, bean sprouts, coriander, green onion, and a squeeze of lime before serving. #asianfood #vietnamesefood #asianrecipes #highprotein #lowcalorie
The last outfit is my favourite 🤫 These are a few outfit ideas for all the colours I own for my denim jackets #fashiontips #menswear #fashionmen #outfit #outfitideas
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rogescheng
The last outfit is my favourite 🤫 These are a few outfit ideas for all the colours I own for my denim jackets #fashiontips #menswear #fashionmen #outfit #outfitideas
Full Recipe & Macros Below 👇🏻 Protein Pumpkin Pie 🥧🍂 (8 Servings) Per Serving: ~165 kcal | 11P | 15C | 7F Ingredients • 1 Frozen Ready-to-Bake Pie Crust (like Pillsbury) • 1½ cups (360g) Pumpkin Puree • 1 cup (240ml) 2% Milk • 3 tbsp (42g) Non-fat Plain Greek Yogurt • 1 scoop Boba Tea Protein – Pumpkin Spice Milk Tea Flavour • ¼ tsp Cinnamon • 2 large Eggs • ½ tsp Vanilla Extract • 2 tbsp Brown Sugar Stevia (or adjust to taste) Directions 1. Preheat oven to 425°F (220°C). Place the frozen pie crust on a baking sheet for stability. 2. In a large bowl, whisk together pumpkin puree, milk, Greek yogurt, protein powder, cinnamon, eggs, vanilla, and brown sugar stevia until smooth and creamy. 3. Pour the pumpkin mixture into the pie crust, spreading evenly. 4. Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 35–40 minutes, or until the center is set and a knife inserted near the center comes out mostly clean. 5. Let the pie cool completely at room temperature (about 2 hours) before slicing. 6. Optional: Chill in the fridge for 1–2 hours for a firmer texture before serving. 10% off @Boba Tea Protein using code "ROGAN" c: #high#highproteincalorie #dessert #Recipe #EasyRecipe
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rogescheng
Full Recipe & Macros Below 👇🏻 Protein Pumpkin Pie 🥧🍂 (8 Servings) Per Serving: ~165 kcal | 11P | 15C | 7F Ingredients • 1 Frozen Ready-to-Bake Pie Crust (like Pillsbury) • 1½ cups (360g) Pumpkin Puree • 1 cup (240ml) 2% Milk • 3 tbsp (42g) Non-fat Plain Greek Yogurt • 1 scoop Boba Tea Protein – Pumpkin Spice Milk Tea Flavour • ¼ tsp Cinnamon • 2 large Eggs • ½ tsp Vanilla Extract • 2 tbsp Brown Sugar Stevia (or adjust to taste) Directions 1. Preheat oven to 425°F (220°C). Place the frozen pie crust on a baking sheet for stability. 2. In a large bowl, whisk together pumpkin puree, milk, Greek yogurt, protein powder, cinnamon, eggs, vanilla, and brown sugar stevia until smooth and creamy. 3. Pour the pumpkin mixture into the pie crust, spreading evenly. 4. Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 35–40 minutes, or until the center is set and a knife inserted near the center comes out mostly clean. 5. Let the pie cool completely at room temperature (about 2 hours) before slicing. 6. Optional: Chill in the fridge for 1–2 hours for a firmer texture before serving. 10% off @Boba Tea Protein using code "ROGAN" c: #high#highproteincalorie #dessert #Recipe #EasyRecipe
3 Belts That You Only Need 💸 Dress To Impress • Episode 8 Belts are small little accessories that can really elevate your entire look, especially giving you the right proportions! Here are the only 3 belts that you really need, bonus points if they’re thin 👀 1️⃣ Black Leather Belt 2️⃣ Brown Leather Belt 3️⃣ Expressive Belt —— #fashion #fashiontips #fashionmen #outfit #menswear
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rogescheng
3 Belts That You Only Need 💸 Dress To Impress • Episode 8 Belts are small little accessories that can really elevate your entire look, especially giving you the right proportions! Here are the only 3 belts that you really need, bonus points if they’re thin 👀 1️⃣ Black Leather Belt 2️⃣ Brown Leather Belt 3️⃣ Expressive Belt —— #fashion #fashiontips #fashionmen #outfit #menswear
This is my real height. Sorry for lying 🥲 #mensfashion #outfit #clothing
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This is my real height. Sorry for lying 🥲 #mensfashion #outfit #clothing
Full Recipe & Macros Below 👇🏻 Creamy Mapo Tofu Udon 🍜 (2 Servings) Per Serving: ~570 kcal | 38P | 59C | 21F ⸻ Ingredients • ½ lb Extra Lean Ground Beef • 2 cloves Garlic (minced) • 1 Green Onion (thinly sliced, whites & greens separated) • 1 tbsp Chili Bean Paste (Doubanjiang) • 1 tbsp Soy Sauce • 14 oz Soft Tofu • 1 tsp Sesame Oil • Pinch of Salt • 1–2 bricks Frozen Sanuki Udon Optional Garnishes • Chili oil or chili crisp • Sesame seeds ⸻ Directions 1. Bring a pot of water to a boil and cook frozen udon according to package instructions (about 1–2 minutes). Drain and set aside. 2. Add soft tofu, sesame oil, and a pinch of salt to a blender and blend until completely smooth and creamy. 3. Heat a pan over medium heat and add a small amount of oil. 4. Add minced garlic and chili bean paste and cook for 30–60 seconds, stirring constantly, until fragrant and the oil turns red. 5. Add the ground beef and cook, breaking it up, until browned and coated in the chili oil. 6. Pour in the soy sauce and stir, letting it cook into the beef for 30–60 seconds. 7. Lower the heat slightly and pour in the creamy tofu sauce, stirring until fully combined and gently simmering. 8. Add the cooked udon noodles and toss until evenly coated in the sauce. 9. Taste and adjust seasoning if needed. 10. Finish with green onion greens, chili oil, or sesame seeds and serve hot. —— #highprotein #asianfood #EasyRecipe #udon #noodle
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Full Recipe & Macros Below 👇🏻 Creamy Mapo Tofu Udon 🍜 (2 Servings) Per Serving: ~570 kcal | 38P | 59C | 21F ⸻ Ingredients • ½ lb Extra Lean Ground Beef • 2 cloves Garlic (minced) • 1 Green Onion (thinly sliced, whites & greens separated) • 1 tbsp Chili Bean Paste (Doubanjiang) • 1 tbsp Soy Sauce • 14 oz Soft Tofu • 1 tsp Sesame Oil • Pinch of Salt • 1–2 bricks Frozen Sanuki Udon Optional Garnishes • Chili oil or chili crisp • Sesame seeds ⸻ Directions 1. Bring a pot of water to a boil and cook frozen udon according to package instructions (about 1–2 minutes). Drain and set aside. 2. Add soft tofu, sesame oil, and a pinch of salt to a blender and blend until completely smooth and creamy. 3. Heat a pan over medium heat and add a small amount of oil. 4. Add minced garlic and chili bean paste and cook for 30–60 seconds, stirring constantly, until fragrant and the oil turns red. 5. Add the ground beef and cook, breaking it up, until browned and coated in the chili oil. 6. Pour in the soy sauce and stir, letting it cook into the beef for 30–60 seconds. 7. Lower the heat slightly and pour in the creamy tofu sauce, stirring until fully combined and gently simmering. 8. Add the cooked udon noodles and toss until evenly coated in the sauce. 9. Taste and adjust seasoning if needed. 10. Finish with green onion greens, chili oil, or sesame seeds and serve hot. —— #highprotein #asianfood #EasyRecipe #udon #noodle
Full Recipe & Macros Below 👇 Bún Riêu (Vietnamese Crab & Tomato Noodle Soup) 🍜🇻🇳 (6 Servings) Per Serving: ~480 kcal | 42g P | 22g C | 22g F (without noodles) Ingredients • 345g Extra Lean Ground Beef (0.76 lb) • 225g Crab Meat • 100g Vietnamese Crab Paste • 15g Shrimp Paste • 15g Tamarind Paste • 500g Firm Tofu (cut into ½-inch cubes) • 85g Dried Shrimp (3 oz, soaked & rehydrated) • 5 cups Water (for shrimp stock) • 2 Eggs • 5 Garlic Cloves (minced) • ½ medium White Onion (diced) • 3 Tomatoes (cut into wedges) • 1 tbsp Fish Sauce • 3L Water • 900–1350g Pork Spare Ribs • 1.5 tsp Salt • 2 tbsp Stevia • 2–3 Scallions (chopped for garnish) • Vermicelli Noodles, Cilantro, and Lime Wedges (for serving) Directions 1. Bring 5 cups of water to a boil, add dried shrimp, and simmer for 20–30 minutes. 2. Remove shrimp, reserve the liquid, and grind the shrimp finely. 3. In a bowl, mix ground shrimp with beef, crab meat, crab paste, shrimp paste, and eggs. Set aside. 4. Heat ¼ cup oil in a pan, sauté garlic until fragrant, then add onion and cook until translucent. 5. Add tomatoes and sauté for 2–3 minutes until softened. Set aside. 6. In a large pot, combine 3L water with reserved shrimp liquid and bring to a boil. 7. Add pork ribs, reduce heat, and simmer for 30 minutes, skimming off any foam. 8. Add sautéed tomatoes, salt, stevia, fish sauce, tamarind paste, and shrimp paste; stir to combine. 9. Add tofu, then gently spoon in the crab mixture one scoop at a time. 10. Simmer until the crab mixture floats to the surface. 11. To serve, place vermicelli noodles in a bowl, ladle over broth, tofu, ribs, and crab mixture. 12. Garnish with scallions, cilantro, and a squeeze of lime. #asianfood #vietnamesefood #Recipe #highprotein #EasyRecipe
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11mo ago
rogescheng
Full Recipe & Macros Below 👇 Bún Riêu (Vietnamese Crab & Tomato Noodle Soup) 🍜🇻🇳 (6 Servings) Per Serving: ~480 kcal | 42g P | 22g C | 22g F (without noodles) Ingredients • 345g Extra Lean Ground Beef (0.76 lb) • 225g Crab Meat • 100g Vietnamese Crab Paste • 15g Shrimp Paste • 15g Tamarind Paste • 500g Firm Tofu (cut into ½-inch cubes) • 85g Dried Shrimp (3 oz, soaked & rehydrated) • 5 cups Water (for shrimp stock) • 2 Eggs • 5 Garlic Cloves (minced) • ½ medium White Onion (diced) • 3 Tomatoes (cut into wedges) • 1 tbsp Fish Sauce • 3L Water • 900–1350g Pork Spare Ribs • 1.5 tsp Salt • 2 tbsp Stevia • 2–3 Scallions (chopped for garnish) • Vermicelli Noodles, Cilantro, and Lime Wedges (for serving) Directions 1. Bring 5 cups of water to a boil, add dried shrimp, and simmer for 20–30 minutes. 2. Remove shrimp, reserve the liquid, and grind the shrimp finely. 3. In a bowl, mix ground shrimp with beef, crab meat, crab paste, shrimp paste, and eggs. Set aside. 4. Heat ¼ cup oil in a pan, sauté garlic until fragrant, then add onion and cook until translucent. 5. Add tomatoes and sauté for 2–3 minutes until softened. Set aside. 6. In a large pot, combine 3L water with reserved shrimp liquid and bring to a boil. 7. Add pork ribs, reduce heat, and simmer for 30 minutes, skimming off any foam. 8. Add sautéed tomatoes, salt, stevia, fish sauce, tamarind paste, and shrimp paste; stir to combine. 9. Add tofu, then gently spoon in the crab mixture one scoop at a time. 10. Simmer until the crab mixture floats to the surface. 11. To serve, place vermicelli noodles in a bowl, ladle over broth, tofu, ribs, and crab mixture. 12. Garnish with scallions, cilantro, and a squeeze of lime. #asianfood #vietnamesefood #Recipe #highprotein #EasyRecipe
Full Recipe & Macros Below 👇🏻 Happy Lunar New Year! 🧧 @Pick Pork Chinese BBQ Pork (Char Siu) 🇨🇳 (4 Servings) Per Serving (estimate): ~310 kcal | 29P | 12C | 16F ⸻ Ingredients • 1 lb Pork Shoulder or Pork Tenderloin, cut into long strips • 1½ tbsp Hoisin Sauce • 1 tbsp Soy Sauce • 1 tbsp Honey • 1 tbsp Brown Sugar • 1 tbsp Shaoxing Wine • 1 tsp Sesame Oil • 1 tsp Chinese Five-Spice • 1 tsp Salt • 1 tsp Black Pepper • Optional: ½ tsp Red Food Coloring (classic char siu color) ⸻ Directions 1. Add pork strips and all marinade ingredients into a bowl or container. Mix until evenly coated. 2. Cover and marinate for at least 1 hour (overnight recommended for deeper flavor). 3. Preheat air fryer to 380°F (193°C). 4. Lightly oil the air fryer basket and arrange pork in a single layer. 5. Air fry for 12–15 minutes, flipping halfway through. 6. During the final 3 minutes, brush pork with leftover marinade to create a glossy glaze. 7. Rest for 2–3 minutes, then slice and serve. #Ad #PickPork #chinesefood #asianfood #EasyRecipe
24.0K
2.19K
27
8mo ago
rogescheng
Full Recipe & Macros Below 👇🏻 Happy Lunar New Year! 🧧 @Pick Pork Chinese BBQ Pork (Char Siu) 🇨🇳 (4 Servings) Per Serving (estimate): ~310 kcal | 29P | 12C | 16F ⸻ Ingredients • 1 lb Pork Shoulder or Pork Tenderloin, cut into long strips • 1½ tbsp Hoisin Sauce • 1 tbsp Soy Sauce • 1 tbsp Honey • 1 tbsp Brown Sugar • 1 tbsp Shaoxing Wine • 1 tsp Sesame Oil • 1 tsp Chinese Five-Spice • 1 tsp Salt • 1 tsp Black Pepper • Optional: ½ tsp Red Food Coloring (classic char siu color) ⸻ Directions 1. Add pork strips and all marinade ingredients into a bowl or container. Mix until evenly coated. 2. Cover and marinate for at least 1 hour (overnight recommended for deeper flavor). 3. Preheat air fryer to 380°F (193°C). 4. Lightly oil the air fryer basket and arrange pork in a single layer. 5. Air fry for 12–15 minutes, flipping halfway through. 6. During the final 3 minutes, brush pork with leftover marinade to create a glossy glaze. 7. Rest for 2–3 minutes, then slice and serve. #Ad #PickPork #chinesefood #asianfood #EasyRecipe
Full Recipe & Macros Below 👇🏻 Tomato Egg Stir-Fry🥚🍅 (2 Servings) Per Serving: ~260 kcal | 18P | 14C | 14F Ingredients • 5 large Eggs (lightly beaten) • 3 medium Tomatoes (cut into wedges) • 1 tbsp Ketchup • 1-2 tsp Stevia (to taste) • 1-2 tsp Soy Sauce • 1 tbsp Oyster Sauce • 1/4 cup Water • Pinch of MSG • 1½ tsp Cornstarch (mixed with 2 tbsp water) • White parts of Green Onions (sliced, for stir-fry) • Green parts of Green Onions (for garnish) • Neutral oil (for cooking) • Optional: salt to taste Directions 1. Heat a non-stick pan over medium heat with a small amount of Oil. 2. Pour in the beaten eggs and gently scramble until just set but still soft. Remove from the pan and set aside. 3. In the same pan, add a bit more oil if needed and sauté the white parts of the green onions for 15-20 seconds until fragrant. 4. Add tomatoes with water. Cook for 2-3 minutes until softened and slightly jammy. 5. Stir in ketchup, soy sauce, oyster sauce, stevia, and MSG. Mix well. 6. Add the cornstarch slurry and simmer 30-60 seconds until the sauce thickens and coats the tomatoes. 7. Return the eggs to the pan and gently fold everything together until evenly coated. 8. Taste and adjust seasoning if needed. 9. Plate and garnish with green onion tops. Serve hot. —— #asianfood #chinesefood #asianrecipes #highprotein #lowcalorie
23.5K
1.58K
14
9mo ago
rogescheng
Full Recipe & Macros Below 👇🏻 Tomato Egg Stir-Fry🥚🍅 (2 Servings) Per Serving: ~260 kcal | 18P | 14C | 14F Ingredients • 5 large Eggs (lightly beaten) • 3 medium Tomatoes (cut into wedges) • 1 tbsp Ketchup • 1-2 tsp Stevia (to taste) • 1-2 tsp Soy Sauce • 1 tbsp Oyster Sauce • 1/4 cup Water • Pinch of MSG • 1½ tsp Cornstarch (mixed with 2 tbsp water) • White parts of Green Onions (sliced, for stir-fry) • Green parts of Green Onions (for garnish) • Neutral oil (for cooking) • Optional: salt to taste Directions 1. Heat a non-stick pan over medium heat with a small amount of Oil. 2. Pour in the beaten eggs and gently scramble until just set but still soft. Remove from the pan and set aside. 3. In the same pan, add a bit more oil if needed and sauté the white parts of the green onions for 15-20 seconds until fragrant. 4. Add tomatoes with water. Cook for 2-3 minutes until softened and slightly jammy. 5. Stir in ketchup, soy sauce, oyster sauce, stevia, and MSG. Mix well. 6. Add the cornstarch slurry and simmer 30-60 seconds until the sauce thickens and coats the tomatoes. 7. Return the eggs to the pan and gently fold everything together until evenly coated. 8. Taste and adjust seasoning if needed. 9. Plate and garnish with green onion tops. Serve hot. —— #asianfood #chinesefood #asianrecipes #highprotein #lowcalorie
Everyone should be doing that last exercise 🤫 These are my 2 favourite chest exercises that I always include into my training. Keep in mind training at the right intensity helps with seeing changes in your physique, not so much on the specific exercises. 1️⃣ Machine Chest Press 2️⃣ Pec Deck 10% off @Gymshark clothing with code "ROGAN" c: #gymshark #gym #fitness #strengthtraining #workouttips
21.9K
1.69K
14
8mo ago
rogescheng
Everyone should be doing that last exercise 🤫 These are my 2 favourite chest exercises that I always include into my training. Keep in mind training at the right intensity helps with seeing changes in your physique, not so much on the specific exercises. 1️⃣ Machine Chest Press 2️⃣ Pec Deck 10% off @Gymshark clothing with code "ROGAN" c: #gymshark #gym #fitness #strengthtraining #workouttips
Geo Seamless 1/4 Zip from @Gymshark code rogan for 10% off c: #asian #gymshark #fitness #gymwear #activewear
18.5K
370
10
11mo ago
rogescheng
Geo Seamless 1/4 Zip from @Gymshark code rogan for 10% off c: #asian #gymshark #fitness #gymwear #activewear

Rogan Cheng (@rogescheng) TikTok Stats & Analytics

Rogan Cheng (@rogescheng) has 143K TikTok followers with a 4.51% engagement rate over the past 12 months. Across 72.0 videos, Rogan Cheng received 233K total likes and 5.21M views, averaging 3.24K likes per video. This page tracks Rogan Cheng's performance metrics, top content, and engagement trends — updated daily. To benchmark @rogescheng against other accounts, use Socialpruf's TikTok competitor analysis tool.

Rogan Cheng (@rogescheng) TikTok Analytics FAQ

How many TikTok followers does Rogan Cheng have?+
Rogan Cheng (@rogescheng) has 143K TikTok followers as of October 2026.
What is Rogan Cheng's TikTok engagement rate?+
Rogan Cheng's TikTok engagement rate is 4.51% over the last 12 months, based on 72.0 videos.
How many likes does Rogan Cheng get on TikTok?+
Rogan Cheng received 233K total likes across 72.0 videos in the last 12 months, averaging 3.24K likes per video.
How many TikTok views does Rogan Cheng get?+
Rogan Cheng's TikTok content generated 5.21M total views over the last 12 months.
Can I compare Rogan Cheng with other TikTok accounts?+
Yes. Add @rogescheng to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.