Salt and Pepper Beef by Chef Andy Cooks
Ingredients
- 300g Beef sirloin or fillet sliced into thin strips
- 1 egg
- Korn flour for dusting
- 3 clove garlic, crushed
- 1/2 small brown onion, finely sliced
- 1/2 green capsicums sliced thin
- 1/2 red capsicums sliced thin
- 2 tbsp soy
- 1 small knob ginger, finely grated
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp MSG (optional)
- 1/4 tsp baking soda
- 1/2 tsp white pepper
- 1/4 tsp black pepper
- 1/2 tsp Chinese five spice
- 500ml veg oil for frying
Method
1. Marinate your beef in soy sauce, ginger, baking soda, sugar, 1/2 of the white pepper and sesame oil.
2. After the beef is marinated for 30 minutes, mix in the egg and then dust it in the cornflower.
3. Heat your veg oil up to 180°c and fry the beef for 3-4 minutes or until golden brown
4. Remove from the oil and let it drain well.
5. In a wok or large frying pan, sauté your garlic, onions and capsicum.
6. Once they have just started to soften, add the fried beef and season with pepper, Chinese five spice and optional MSG.
7. Serve with rice.
8. Enjoy!
Honey Butter Cheese Garlic Twist :: Crispy Cheese Bread Stick :: No Ferm...
Easy to make garlic honey butter and cheese bread without the fermentation process as presented by 매일맛나 delicious day.
[10 things]
✤ Dough
- 180g Soft flour (all-purpose flour available)
- 100g Room temperature unsalted butter
- 4g (1tsp) Salt
- 80g Cold water
✤ Egg wash
- 1 Egg
- 8g(1Tbsp) Milk
✤ Peeling
- 80g Mozzarella cheese
- 40g Mexican cheese (Colby Jack cheese, or use your favorite cheese)
✤ Honey Butter Garlic Sauce
- 30g (4Tbsp) Melted unsalted butter
- 10g (0.5Tbsp) Minced garlic
- 5g (0.5Tbsp) Minced green onion
- 16g (1Tbsp) Honey
✤ TIP
- The dough should not be kneaded as much as possible so that it is crispy.
- When the dough is folded, the butter does not melt to form a texture, so it is crispy.
- You can also make it with puff pastry dough.
[10 things]
✤ Dough
- 180g Soft flour (all-purpose flour available)
- 100g Room temperature unsalted butter
- 4g (1tsp) Salt
- 80g Cold water
✤ Egg wash
- 1 Egg
- 8g(1Tbsp) Milk
✤ Peeling
- 80g Mozzarella cheese
- 40g Mexican cheese (Colby Jack cheese, or use your favorite cheese)
✤ Honey Butter Garlic Sauce
- 30g (4Tbsp) Melted unsalted butter
- 10g (0.5Tbsp) Minced garlic
- 5g (0.5Tbsp) Minced green onion
- 16g (1Tbsp) Honey
✤ TIP
- The dough should not be kneaded as much as possible so that it is crispy.
- When the dough is folded, the butter does not melt to form a texture, so it is crispy.
- You can also make it with puff pastry dough.
How To Make Juicy Curried Sausages with mashed Potatoes by Andy Cooks
Ingredients
1kg Sausages
5 cloves garlic
2 red onions
1 green apple
2 carrots
2 tablespoons curry powder
2 tablespoons flour
700ml chicken stock
200g frozen peas
tablespoon honey
salt and pepper
Mash to serve
salt to taste
1. Boil your peeled potatoes in a pot to make mashed potatoes.When the potatoes are soft mash them and mix with milk and butter.
2. Slice your carrots, onions, garlic, and apple then set them aside. On a frying pan give your sausages a good sear until brown then set them aside to cool. Once cool slice them into small bitesize pieces and refry them to a brown color.
3. Fry your onion until aromatic then add a pinch of salt and the garlic. Mix in 2 tbsp. of flour and curry powder. Let it cook for a few minutes before adding your chicken stock. Add your carrots and let it cook until soft. Once the carrot is soft add the sliced apple, green peas and the sausages Let it cook for a few minutes before adding honey to taste.
TUNA SALAD SANDWICH 2 WAYS (This Cooking Method Blew My Mind)by Brian Langerstorm
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RECIPE
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DELI-STYLE TUNA SALAD
▪2 cans or 225g of nice canned tuna
▪110g or 1/2c mayo (recipe below)
▪50g or 1/3c bread & butter pickles, small chopped
▪20-30g or ½ medium shallot, small diced and rinsed under cold water
▪10g or 1 heaping Tbsp capers, rough chopped
▪35g or 1 stalk of celery, small diced
▪30g or 2 Tbsp yellow mustard
▪1.5g salt or 1 generous pinch
▪1g or 10-15 cranks of cracked black pepper
Mix with a fork until the tuna has broken down into medium-sized chunks. Toast thick-cut bread and spread a light layer of mayo on each piece of toast. Scoop a generous amount of tuna on bread and top with additional chopped b&b pickles, cracked black pepper, and shredded lettuce.
MAYO (recipe makes about 250g)
▪1lrg egg
▪20g or 1 1/3Tbsp water
▪20g or 1 1/3Tbsp white distilled vinegar
▪5g or 3/4tsp salt
▪325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)
Add all ingredients except oil into a high-sided container, blend with hand blender then slowly stream in oil.
MEDITERRANEAN STYLE TUNA SALAD WITH OIL-POACHED TUNA:
▪220g or 1/2lb of oil-poached tuna. See below for cooking methods OR use nice oil-packed white tuna
▪25-30g or ½ shallot, finely minced
▪10g chopped parsley
▪30g or 2-3Tbsp roasted red pepper, diced
▪10g or 1.5 Tbsp fennel, small diced
▪25g or 2Tbsp kalamata olives, coarsely chopped
▪10-15g or 1Tbsp capers, coarsely chopped
▪35g or 2 3/4Tbsp nice olive oil + additional for garnish
▪20g or 1 1/4Tbsp red wine vinegar
▪A pinch or 15-20 cranks of cracked black pepper
Mix tuna and ingredients together using a fork to break down super large chunks of meat. Scoop salad onto a narrow crusty bread (baguette style). Add an additional pinch of pepper and drizzle of nice olive oil.
OIL POACHED
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪Salt
Salt both sides of tuna steak generously. Add 500g or 2.5c olive oil to a small saucepan over med heat. Preheat oil to 150F/65C. Carefully lay in tuna steak, reduce heat to lowish, and poach for 25-30min, keeping an eye on the oil temp to be sure it stays at around 150F/65C. After about 25 min or when the temp of tuna reaches 150F/65C, remove from heat and allow to cool for about 30min.
SOUS VIDE
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪salt
Salt both sides of tuna steak generously. Add 1gal or 4liters water to the tall-sided pot and add an immersion circulator and set the temperature to 150F/65C. Add salted tuna steak with a couple of glugs of nice olive oil into a sealed bag (i’m using a vacuum-sealed bag). Allow poaching for about 35min. After 35min, remove the immersion circulator and add a qt of ice to stop the fish from cooking.
🐓 Chef Lau Teaches How To Cook the JUICIEST Whole Soy Sauce Chicken (豉油雞)
Soy sauce chicken are usually seen in hanging in chinese restaurants. Its is a traditional dish enjoyed on special occasions like birthdays, feasts like new year, gatherings like weddings, and promotions. It symbolizes family, completeness, unity and abundance.
Ingredients:
1 whole chicken
3 green onion cut into 3 inchess
1 ginger sliced
3 star anise crushed
4 shallots cut into 4 pieces
6 tbsp. rice wine
1 oz.light soy sauce
1 tbsp dark soy sauce
2 tbsp. sugar or to taste
1. Wash the chicken thoroughly including the chicken cavity.
2. Blanch the chicken with boiling water until the skin contracts. Make sure to blanch the cavity of the chicken also. Balnching the chicken helps the soy sauce attach to it making it a golden brown color later on.
3, Prepare the aromatics. Then fry them starting with the ginger, the shallots, the star anise, the green onion, and 3 tbsp. of rice wine.
4. Once the aromatics are fragrant add in 12 oz. of soy sauce and let it cook for a minute. Then add 16 oz. of hot water followed by the rock sugar. After a minute add 3 tbsp. of rice wine then simmer for 6 minutes stirring occasionally.
5. Baste your chicken with the soy sauce mixture until it covers the whole chicken. Then place the chicken in a pot and pour the whole soy sauce mixture in it. Cover it and boil on low heat for 15 minutes or until tender. After 15 minutes flip the chicken and do the other side for .another 15 minutes. After 15 minutes poke the chicken to see if the chicken is done, if no red color comes out of the hole then the chicken is done.
6.Bring the chicken out then put it on top of a bag of ice to cool down. Place a bag of cool ice on top of the chicken also. This done so the juices will be locked in the chicken when the chicken skin contracts.
7. Prepare the sauce by getting two laddles of the sauce and mixing it with slurry until thick.
8.When the chicken is ready cut it and plate then pour the sauce over it and serve.
Soft and delicious breakfast lettuce egg pancake with golden color, simp... 阿朝哥美食
How about a nutritious meal of scrambled egg with lettuce for breakfast. Lettuce is a green leafy vegetable that is rich in vitamin K which helps strengthen your bones. It is also a good source of vitamin A which helps give you good eyesight. Being 95% made up of water, lettuce helps you keep hydrated. So mixed with egg makes you a healthy and nutritious breakfast.
Ingredients:
Lettuce
4 eggs
salt
sugar
pepper
all spice
baing soda for washing
1. Mix 1 tablespoon of salt, baking soda, water. Wash each leaves in the mixture until clean. After cleaning mince the lettuce leaves.
2.In a bowl crack and scramble 4 eggs and mix in the lettuce leaves. Add salt taste, teaspoon of sugar, a dash of white pepper,and all spice.
3. Heat a frying pan and coat it with cooking oil. Pour in your lettuce mixture then fry on low to medium heat.Flip the egg and cook the other side. For a few seconds then serve.
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