Ingredients
Cách làm:
Combine skinless chicken 6-8 thighs, salt and pepper, spoon of fish sauce, mince ginger, bo kho seasoning packet (see picture).
Put in plastic bag to marinade over night or in bowl for couple hours (go do laundry).
In instantpot use sauté function with some oil (we use olive oil) & 3 garlic
Brown the chicken,
then pour a big can of coconut water,
add tsp chicken powder/aromat in to broth,
add spoon of tomato paste,
cut and add 1 onion into cubes,
add lemongrass stalks to broth.
Turn on pressure cooking function for 10 min.
Afterwards, add baby carrots in sauté function 8 min until carrots are done. Season with salt and pepper flakes to taste and eat with baguette.
One daikon 7-8” long
1 tablespoon table salt
2 garlic gloves, chopped
Thai peppers, sliced (optional)
1/2 cup fish sauce
1/2 cup water
1/2 cup sugar
Cut up daikon into pieces 2”x1/2”x1/4” and soak with salt for about 2 hours. Rinse well and dry under Texas sun 2-4 hours.
Bring fish sauce and water to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.
Give daikon a quick rinse if it was not covered during the drying process, mix in chopped garlic and sliced Thai peppers. Put daikon in a mason jar and pour fish sauce solution to cover daikon. Make sure daikon is always submerged (use pickling weight if you have it.) Daikon should be ready to eat the following day.
Two medium carrots
Two medium daikon
1 tablespoon table salt
1 1/4 cups water
1/2 cup white vinegar
1 1/2 teaspoons kosher salt
1 tablespoon white sugar
Shred carrots and daikon and soak in 1 tablespoon table salt for about an hour. Rinse well and squeeze dry.
Bring water and vinegar to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.
Put carrots and daikon into a mason jar and add brining solution to cover. Make sure carrots and daikon are always submerged (use pickling weight if you have it.)
Pickle should be ready to eat in 3 days.
3 servings
1 block of rice cake dough
2 tablespoons of dark soy sauce
1 tablespoon of vegetable oil
6 eggs
3 tablespoons of chopped salted daikon (see recipe)
~~~
3 chopped green onions
Pickled carrots (see recipe)
Dipping soy sauce
Sriracha
Cut rice cake dough into pieces roughly the size of a domino, sprinkle 2 tablespoons of dark soy sauce, and mix well. Set aside for at least 2 hours.
Heat oil in a stir-fry pan on medium heat. Add enough dough pieces for 1 serving and fry roughly 3 minutes, flip dough and fry 3 more minutes. Break up 2 eggs over dough and use spatula to break up yolks and fry about 2 minutes (or until eggs are golden brown.) Flip dough, sprinkle chopped salted daikon, and fry for two more minutes. Slide rice cake onto plate, sprinkle chopped green onions on top, and serve with pickled carrots, dipping soy sauce, and sriracha.
Bon appétit!
Ingredients
Directions
Notes
Cup of Franks Red Hot
Half stick of butter
Splash of vinegar
Pinch of Salt
Pepper to taste
*Hotter – add cayenne and/or chili flakes, or whatever hot sauces you want
*Sweeter – use sweet chili sauce
https://cafedelites.com/crispy-buffalo-chicken-wings-baked/
The magic ingredient to crispy wings without a lot of oil is aluminium free baking powder. It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won’t taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!
Additional flavors would be to add to the raw chicken:
Garlic powder
Salt
Pepper
You an also add a dash of Cayenne pepper
For a 2 lbs pork butt, 1 tsp five spices, 1/2 tsp salt, 1 t brown sugar (white), 1 Tsp soy sauce, 1 Tbs honey, and garlic (to taste). I know we all like garlic but trust me you don’t want a lot here.
Mix ingredients in a bowl. Wash & dry meat thoroughly. On a plate, marinade meat overnight in the refrigerator. If you want to color skin, use red food coloring (optional). Salt/Vinegar mix and brush on skin to make it crispier.
Tip 2: on a sauce pan, add enough water to cover skin, boil until soft (around 3-5 mins) to soften the skin.
35 mins in the air fryer at between 325 and 350, unattended.
The trick is you have to stab the skin with a lot of holes. Some people go as far as mixing flour with water and brush it on top, thats just too involved for me. and the meat has to be super dry when it goes into the oven. also, like tram said, prepare for splashes. and oh, you need to collect a lot of fat and juice on the bottom ha. made a mess first time around, and second time was clean as a whistle.
Last, put on broil to make the skin extra skin
Vật liệu:
– 3C + 1/8C nếp
– 1t + 1/2 t muối
– 2T + 2t đường
– 6.5oz coconut milk
– 6.5oz đậu xanh
– 4T dầu ăn
Cách làm:
– Ngâm nếp + 1/2t muối qua đêm, đổ ra để ráo.
– Đậu xanh nấu tán nhuyễn.
– Trộn đều nếp, đậu xanh, 1t muối, 2t đường, 4T dầu
– hấp 40 phút.
– Cho coconut milk, 2T đường vào trộn đều
– hấp thêm 15 phút.
BuiPham 