Crispy fried shallots are an essential condiment in my hometown. They turn up aromatic in dry wonton noodles, soups and on congee, sprinkled onto dumplings as a garnish. Whatever you would like to deep-fried just as easily be made in the air-fryer with less oil or even no oil at all, you’re gonna like this one. Meet the air fryer, the miracle kitchen gadget, that truly is healthier than deep fryer you can make at home.
Ingredients 600g shallots, cut into sliced mild olive oil for brushing the air fryer basket Directions: 1) Slice shallots into thick rounds. 2) Lightly brush oil. transfer shallots to the air fryer basket or spray with the oil and toss to coat them. Slide the basket into the air fryer. 3) Adjust the temperature to 120C and set the timer for 5 minutes. when the time rings, slide out the basket and stirring occasionally the shallots again every 5 minutes. Fry until golden brown about 30 minutes in total. Allow fried shallots to cool completely before storing in air tight jar. you can store them in the refrigerator or well-ventilated place and keep for about a month.
Bibimbap is one of the best South Korean food and dishes that you can't miss in Seoul. Honestly, it’s almost a staple that you have to try (just like their fried chicken). Truth be told, now you can make your own Bibimbap at home, Korean Bibimbap is made from a mix of fluffy steamed rice, a mix of sesame fried vegetables, that's probably why I've been dying to develop my own recipe for it and a spicy red pepper paste that has a total zing to it. Ingredients (serves 2-4) 200g rib eye steak, beef 1 cucumber, cut into thin strips 1/2 chinese leaf, optional 3 medium carrot, cut into thin strips 115g shiitake mushrooms 100g bean sprouts, washed and drained 180g baby spinach, optional 2 eggs, free range 1 tbsp vegetable oil for frying eggs a tsp sesame oil for frying each vegetable 4 tbsp gochujang, hot chilli pepper paste, CJ Haechandle brand sprinkle some toasted black or white sesame seeds steamed white rice for 2 persons Sauce for stir fry or drizzle over bibimbap 1 tbsp brown sugar 2 tbsp hot water 2 tsp light soy sauce, kikkoman 1 tsp oyster sauce, lee kum kee premium 1 tsp sesame oil Method: 1) Boil the rice following packet instructions. Meanwhile heat a tsp sesame oil in a frying pan then add cucumber and stir fry until starting to soften then transfer to a bowl. Next add the Chinese leaf, carrot, shiitake mushrooms, bean sprouts, spinach and repeat until all vegetables are cooked through. Fry the eggs, adding a little extra oil if the pan is dry.
2) For meat, mix the steak with the sauce listed above, marinate for 30 minutes. Heat a pan over medium-high heat. fry the marinated meat pressing down with a spatula, until both sides are well browned.
3) Put the steamed rice into a bowl and add the cooked beef, assorted vegetables, the fried egg on top of the rice, scatter the sesame seeds over the top. the best way to eat, it is servinggochujang, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak in the bowl and enjoy!
One of my absolutely favourite lunch and serve with steamed white rice is with pan-fried fish with garlic, ginger, spring onion and dark soy sauce is one of the most classic Chinese meals to enjoy. Ingredients
500g, 4 fish fillets
pinch of sea salt
pinch of white pepper
1 tbsp sesame oil
3 tablespoon olive oil, mild for frying
potato or corn starch, to dust the fish
1 inch ginger, peeled and thinly sliced
4 cloves garlic, cut into small pieces, minced
2 spring onion, sliced diagonally Sauce
dark soy sauce, pearl river bridge
Method:
1) Sprinkle each side of the fish fillet with salt, white pepper, sesame oil and light soy sauce. Dust each fish fillet with potato starch or corn flour. If you don’t have them, simply dust the fish fillet with plain flour.
2) Heat the oil in a wok, over medium high heat, fry the fish for 3 minutes each side until golden brown, in the same pan, stir fry garlic, ginger, and scallion until fragrant and crisp, pressing down gently, then flip, about 3 minutes each side. Remove from the pan and set aside. Set the fish on a serving plate. Pour the dark soy sauce onto the fish. Serve immediately with steamed white rice.
Chicken Curry with Potatoes | Easy and Authentic Recipe
The truth is, feeling satisfied from delicious meals at home. It's one of my all-time favourite dinner recipe. My husband loved this. I definitely add fried tofu puffs if I can get it in my local.
Ingredients
olive oil, mild for frying
35g, ginger, cut into slices
2 shallot, cut into pieces
2 onions, cut into pieces
2 chicken legs, free range, skinless, optional
2 chicken wings free range, optional
dip some corn flour on chicken pieces
30g lemon grass
3 tbsp hot curry powder, Asda or Tesco
2 tbsp chilli powder hot, Schwartz
a pinch of sea salt
1 cup water
2 large potatoes, optional
2g kaffir lime leaves
2 tbsp light soy sauce
1/2 cup coconut milk
Directions:
1) Heat the oil in a large wok and fry all the ingredients, ginger, shallot, onions, skinless chicken pieces dip with some corn flour, lemon grass, hot curry powder, chilli powder, a pinch of sea salt, water, continue cooking on a medium heat for about 15 minutes with the lid off until the chicken cooked through and transferring them to the other bowl.
2) Simmer with the lid off for about 20 minutes until the potatoes is tender, and the curry sauce are lightly thickened – you might need to add an extra ladleful of coconut milk if the curry needs it or as you desired To serve
steamed white rice
Method: 1) Heat oil in a large frying pan or casserole. Fry the ginger, garlic, onions and beef for 3 minutes. 2) Adding bay leaves, star anise, cinnamon stick, chilli paste, crushed yellow bean sauce, sichuan peppercorns, bird's eye chilli and brown sugar and stir until combined. 3) Keep the heat high, add in water until covers the beef. Remove any scum that appears on the surface. Close the lid and cook over medium heat about 45 minutes to 1 hour until the beef soften and the sauce thickens. Turn off the heat and serve with steamed white rice. Recipe Source: JosephineRecipes.Co.Uk
Method: 1) Heat oil in a large frying pan or casserole. Fry the ginger, garlic, onions and beef for 3 minutes. 2) Adding bay leaves, star anise, cinnamon stick, chilli paste, crushed yellow bean sauce, sichuan peppercorns, bird's eye chilli and brown sugar and stir until combined. 3) Keep the heat high, add in water until covers the beef. Remove any scum that appears on the surface. Close the lid and cook over medium heat about 45 minutes to 1 hour until the beef soften and the sauce thickens. Turn off the heat and serve with steamed white rice. Recipe Source: JosephineRecipes.Co.Uk
I revised a recipe that my husband loved, so it would be lighter and easier to make. It's a hearty and healthy meals served with white rice. Let's make the most healthy comforting steamed chicken with a delicious warming soup. (A) Ingredients: 6, black fungus, soaked 4 large, dried shitake, soaked 10, dried longan 25g, Angelica sinensis 20, chinese red dates 2 chicken legs, free range 1/2 cup water (B) The rest of the ingredients: 1/2 cup benedictine dom liqueur coriander for garnish a pinch of sea salt to taste Directions: 1) Prepare steamer, when the water in the steamer is boilling. Place all the (A) ingredients in the heat-resistant plate and high heat steam for 30 minutes. be careful of hot steam coming out from it, after then add the rest of the ingredients, garnish with coriander. Spoon the soup over the chicken to keep it moist, and serve hot. Recipe Source: JosephineRecipes.Co.Uk
