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Saturday, 26 October 2019

Matcha Green Tea Ice Cream Recipe

You don't have to own an ice-cream maker to enjoy this frozen treat.  Learn how to make homemade ice cream just four-ingredients.


6-8 tbsp whole milk
2 tbsp matcha powder
300 ml whipping cream, cold
180g condensed milk

1) Chill the whisk and mixing bowl in fridge for about 15 minutes.
2) Heat the milk in a saucepan, sieve matcha powder, stir well and set aside to cool.
3) Pour the whipping cream into the cold mixing bowl.
4) Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form.
5) Fold into the matcha mixture and condensed milk until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 22 October 2019

Homemade Salted Duck Eggs 腌咸鸭蛋 ~ 出油起沙的咸蛋 ~ 方法简单,一看就会 如何腌出好吃的咸鸭蛋?水腌较慢,但腌得均匀

Homemade salted duck eggs taste better than commercial shop-bought. They are usually expensive and poor quality. yours salted eggs are oily, creamy and fragrant. It normally boiled and perfect for morning congee or take it out the yolks for steaming and use for others Chinese dishes like a classic combination of minced pork or steamed eggs, a mooncake or sticky rice dumpling fillings. They taste super good, delicious and this savory into a truly show-stopping appetizer.

24 duck eggs
3 cups salt 
5 cups water
3 star anise
brandy or whisky

1) Add salt, water and star anise in a casserole until it is boiling.
2) Stir until the salt has melted and keep boiling until you see lots of salt crystals start to form in the side of the casserole, turn off the heat and let it cool down to room temperature.
3) Dip a clean cloth or paper towel into the brandy or whisky.
4) Lightly rub off the remaining dirt from the eggs and carefully arrange the eggs in the container.
5) Add enough cooled salt water to cover the eggs, so they are completely submerged.
6) Store in a cool, dry place for 30 to 45 days.
7) You can cook one after 30 days and see if it's done. it helps to label the jar with the date. once all are done, storing your salted eggs in the refrigerator will keep them to be consumed in a month.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 18 October 2019

How to Make Crispy Fried Shallots / Onions in the Air Fryer

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.

600g shallots, cut into sliced
mild olive oil for brushing the air fryer basket

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.

Tuesday, 15 October 2019

The Best Dolsot Bibimbap Recipe - Korean Stone Pot Bibimbap

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

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 serving gochujang, 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!

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 12 October 2019

Pan Fried Fish Recipe - Pan Fried Fish Chinese Style

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.

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

dark soy sauce, pearl river bridge

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.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 9 October 2019

Chicken Curry with Potatoes | Easy and Authentic Recipe

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.

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

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

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 5 October 2019

Melt-in-Your-Mouth Braised Beef Recipe

Melt-in-Your-Mouth Braised Beef Recipe
Perfect for two, husband and wife, double this recipe for a large family. Perfect every time and gives you some really fantastic comfort food.
This braised beef is worth the wait. Learn how we make perfectly tender pieces using freshest rump steak 🥩 Give this dish a shot and you wont regret it. 
2 tbsp olive oil, mild for frying and baking
1 ginger, peel and cut into slices
6 cloves garlic, peel and knife presses
2 small onion, peel, cut into chunks
500g beef rump steak, cut into chunks
5 bay leaves, optional
5 star anise, optional
1 cinnamon stick
1 tsp chilli paste
1 tbsp crushed yellow bean sauce or oyster sauce
1 tsp sichuan peppercorns
1 cup water, optional 
1 tbsp light soy sauce
a handful of bird's eye chilli or skip it
1 tbsp brown sugar or 35 brown sugar in pieces  

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