Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Sambal Tomat is an important part of the Indonesian Nasi Goreng. So when I landed up searching for the fried rice, I ended up making the Sambal Tomat at home, which needs to be added for the fried rice. Sambal Tomat is a condiment, popularly eaten with many Indonesian dishes). Wiki says, Sambal is a...Read More
Made mainly of sourdough discard, these savory pancakes lie somewhere between light, crispy fried dough and our mildly chewy, nicely dense Scallion Pancakes. A little water, salt, and baking powder ensure that no matter what state your starter is in, you'll end up with a delightful savory snack to enjoy. Bonus: If you have a lot of discard starter stored in the fridge waiting to be put to good use, this recipe can be scaled up quite easily.
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
This is a great method to cooking vegetables super quickly, and thanks to ingredients like oregano, garlic and vinegar, it has a bright Italian flavor that I love.
Japchae: Korean Stir Fried Noodles! Here is a faster spin on one of my favorite Korean dishes. Traditionally, you should cook all of the vegetables separately (and you blanch the spinach); but again, this is my solution to getting dinner on the table faster on a weeknight. I hope you give this recipe a try! To watch me make Japchae the more traditional way, click here to see my IGTV.PREP TIME: Includes the time to marinate the bulgogi. If wanting to keep this dish vegetarian or meatless, it will only take about 25 to 30 minutes to cook.
Made mainly of sourdough discard, these savory pancakes lie somewhere between light, crispy fried dough and our mildly chewy, nicely dense Scallion Pancakes. A little water, salt, and baking powder ensure that no matter what state your starter is in, you'll end up with a delightful savory snack to enjoy. Bonus: If you have a lot of discard starter stored in the fridge waiting to be put to good use, this recipe can be scaled up quite easily.
The best Food of Spain
Crispy perfectly deep fried chicken wings are the ultimate crowd pleaser. Follow my recipe and tips to ensure that you get a crispy exterior every time!
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Traveling to Kansas City for the first time recently, I arrived with some assumptions about its Midwest restaurant scene. I expected to find the town's leading chefs interpreting modern Americana...
This is excellent for breakfast, snacks--or upgrade your BLT to a place it has never been before.
I have seen many versions of Burnt Ends and with the prices of meat these days, I was inspired to create hot dog burnt ends!
Chuck Roast Burnt Ends could also be known as little nuggets of "meat candy", enjoy as is or as tacos or sandwiches
Celebrate the spirit of the state fair with this decadent deep-fried treat.
I took my ribs to work today and they loved them! first you make a dry rub.using the ingredients listed below .remove the skin membrane the bone side of the ribs and cut them up in 1 bone pieces.... my ribs were meaty......add the dry rub to the flour then mix it all in a bowl . Take the rib pieces.............and dredge them Using the 4 cups of flour ,adding the rub you just made from the ingredients below .2 slabs of pork spareribs 1 teaspoon of salt 2 teaspoons of pepper 1 tablespoons of garlic powder 1 teaspoon of of onion powder 1 teaspoon cumin 1 teaspoon of chili powder 1 teaspoon of dry mustard 1 teaspoon of coriander 1 teaspoon of cayenne pepper 1/2 teaspoon of allspice dredge the rib bones in flour. Shake off excess flour... .deep fry them in oil....any kind for 12 minutes... then remove to a plate .brush on bbq sauce using recipe below or use bottled sauce BBQ SAUCE RECIPE 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Directions In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 30 to 45 minutes.
Burnt ends, those wonderfully delectable morsels of goodness that are browned perfectly on the outside and soft and moist on the inside are often made from the fatty end of the brisket called the point but I discovered a good while back that they can also be made from pork in much the same way.
This is a great method to cooking vegetables super quickly, and thanks to ingredients like oregano, garlic and vinegar, it has a bright Italian flavor that I love.
What is it: This fried, skinless Dutch sausage is often served with mayonnaise or ketchup, or cut like a hot dog bun and stuffed with chopped onions. Recipe: Frikandel (fried sausage)
Knowing how to deep fry safely at home is more than just buying a pot or electric fryer. Get the checklist for golden brown and safe frying!
