Seaweed Snack Deviled Eggs-Peter Som

Ingredients

•

6 large eggs

•

1/3 cup mayonnaise

•

1 .35 oz package of roasted seaweed snacks, divided

•

¼ cup panko breadcrumbs

•

1 tsp Dijon mustard

•

Kosher salt and black pepper

•

Smoked paprika, for finishing

•

Flat-leaf parsley, chopped, for garnish

Add water to a saucepan and place it on the stove on high. When water is boiling, reduce to medium and gently add eggs. Cook for 12 minutes then transfer to a bowl of ice water. When cooled, peel eggs and slice in half lengthwise. Scoop out yolks into a medium bowl. Set egg whites aside.

Toast panko in a dry pan over medium heat until golden brown. Let cool.

Take 3/4 of the roasted seaweed snacks and chop very finely. Take the remaining seaweed snacks and use your hands to crush them into shards and set them aside. Add finely chopped seaweed into the bowl along with mayonnaise and Dijon. Stir to combine until very smooth. Season with salt and pepper. Spoon a portion of egg mixture into each egg white cavity, then top with crushed seaweed, panko, and parsley and finish with a dash of paprika and serve.

Provolone egg plant parmesan

Ingredients:

• 2 large eggplants

• 2 cups all-purpose flour

• 3 cups Panko crumbs

• 5 large eggs (well beat)

• 1 cup vegetable oil

Sauce:

• 1 can dice Roma tomatoes (strain the juice and save it)

• 4 garlic cloves

• 1/2 red onion

• Fresh basil

• 2 tsp of each: garlic powder, salt, pepper, rosemary, oregano

• 1 tsp chili flakes

• 12 slices provolone cheese

• 3 cups fresh grated parmesan cheese

• 1/2 cup olive oil

Preparation:

• Preheat your oven to 350°F

• Add salt on both sides of your eggplant slices and layer them on paper towels to drain water (about 30’minutes)

• Prepare your tomato sauce! Sauté onions and garlic with olive oil over medium-high heat

• Add the diced Roma tomatoes and cook until reduced

• Add your tomato juice (that came in the can which you strained earlier)

• Immediately add in your spices and fresh basil, then bring to a simmer at medium heat and let it cook and reduce until thickened (about 1 hour)

• Use an immersion blender (or regular blender) to lightly blend in the sauce

• Coat your eggplant slices with flour, then dip into the egg wash and finally in the panko. Lightly fry in oil until golden

• In an oven-safe dish add sauce, eggplant, and cheeses. Repeat to create 3 layers

• Bake for 1 1/2 hours, serve and enjoy!

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Author

The Succulent Bite

Potato Egg caserole-ASMR

Ingredients

3 Potatoes

3 eggs

parsley

cheese

marjoram

black pepper

butter

salt

Peel and grate 3 potatoes put them in a bowl then pour cold water over them as you prepare other ingredients. In a separate bowl scramble, 3 eggs then add marjoram, parsley, and freshly grated black pepper. In a heated pan pour some oil then melt your butter, place half of your drained grated potatoes and fry them. Season with salt to taste then add the scrambled egg. Cover the id and fry for 7 minutes. After 7 minutes place the cheese and the remaining half of your grated potato. Season again with a pinch of salt and fry for 5 minutes. After 5 minutes flip it over then melt more butter. Cook a few more minutes then turn off the heat and serve.

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Mashed potato balls fried in butter onion soy sauce.

Recipe:

5 potatoes

1Onion

1 Garlic head

4 tbsp. cornstarch

1 tsp. salt

2tbsp. apple cider vinegar

100ml soy sauce

1/2 tsp. chili flakes

parsley

Boil potatoes in water until fully cooked. I prefer skin on to preserve the sweetness of the potato. After the potato is cooked, remove the skin with a towel. Then mash the potato, mix with cornstarch and salt to taste, then form them into balls. Thinly slice the garlic head and the white onion. Heat your pan and poot sunflower oil and butter. Place 2 tbsp apple cider vinegar and soy sauce and bring to a boil. Place onion and garlic and cook till onions are transparent and aromatic. Place potato balls and fry them with sauce for 5 mins on each side. After frying garnish with parsley and serve.,

Recipe is from hausgemachterezepte you tube channel.

Tomato and egg soup.

Tomato and egg soup recipe.

Ingredients:

2 tomatoes

parsley

shallots

water plus 1 tsp of cornstarch

1 teaspoon tomato sauce

salt to taste 

pepper to taste 

a pinch of chicken essence

sesame seed oil

oil

Clean tomatoes using warm water. Do a superficial cut on the 2 tomatoes then blanch them with boiling water to facilitate easy peeling of the skin. Slice the tomatoes in half and remove the white part. After removing the white part diced the tomatoes. Slice the parsley and shallots and set them aside. Beat 2 eggs in a separate bowl. Prepare corn starch s Heat your wok then place a small amount of cooking oil. When the oil is hot start with the tomato sauce and then the diced tomatoes. When tomatoes have shrunk, add 1 cup of water and season with salt, pepper, and chicken essence. Bring to a boil then thicken the soup by adding the cornstarch slurry in 3 batches. Once the soup has thickened pour the scrambled egg into the soup slowly and in thin shreds. Turn off the heat then adds sesame seed oil. Garnish with shallots parsley. 

4 Chicken Recipes | Gordon Ramsay

5 Easy AIR FRYER Recipes!

Here are 5 Easy 5 Air Fryer recipe

1.Egg bread (Gyeran bbang)

• get a paper cup (that is tall enough to fit you ingredients but doesnt touch the he.ating element of the airfryer) and coat it with butter
• place bacon in the cup
• get your sliced bread and if you prefer remove the brown edges. Then roll the bread slices thin with a rolling pin, then make linear cuts on the bread so that it would be easier to put the bread in your paper cups.
• crack an egg and place it over the bread season with salt and pepper
• put diced onion, red bell pepper, and cheese. garnish with green onions or parsely

2. Easy chicken skewer

• soaked chicken skewers in water to avoid the skewers from catching fire
•  cut green onions to bite sized pieces, cut chicken breast to bite size pieces then season it and place them together in your bamboo skewers

Soy sauce

• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp mirin
• 1 tbsp corn syrup, or honey
• 1 tsp finely grated garlic
• black pepper to taste

Spicy sauce

• 1 tbsp gochujang
• 1/2 tbsp red korean chili flakes
• 1tbsp.mirin 
• 1 tbsp. corn syrup
• 1 tsp. finely grated garlic
• black pepper to taste

Use the sauce to baste your chicken skewers while cooking it at 180 deg C(356 deg F) for 10 mins.

3. Korean baked Chicken wings

• clean chicken wings, then season with salt and pepper and 1 tbsp of mirin let stand for 5 mins
• make marinade sauce by mixing 1tbsp of mirin, 1 tbsp, of oyster sauce, 1tbsp of soy sauce, 1tbsp. of olive oil, 1 tbsp. of corn syrup, 1tbsp. of garlic powder or freshly grated garlic, 1 tsp of onion powder. marinade chicken for a few hours
• cook chicken 180 deg. celsius for 10 mins.

4. Potato cheese ball

• prepare your potato by boiling, microwave or steaming then mashing it.
• add salt to taste and potato starch then form the mixture into balls and place in the middle of the ball
• to make it crispy coat the balls in flour, then egg wash then bread crumbs, and parsley flakes
• air fry the balls to golden brown at 180 deg C.

5. Shrimp Toast

• prepare the shrimp and mix it with corn starch, melted butter, chicken stock, chop green onions, 1 egg white
• prepare the bread by removing the crust and cutting it to bite size pieces then place the shrimp mixture as on top of the bread and make mini sandwiches
• place the mini sandwiches in the air fryer and cook at 180 deg centigrade