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.

Fragrant Basil Fried Rice Recipe- How to cook in 20 minutes (best Thai street food)

Basil fried rice can be done in less than fifteen minutes. The key is to use of three types of chilies and fresh basil to get that fantastic flavor. The ingredients are all easy to get and prepare except for the Thai chili paste, which is unique.

If you like this recipe, run to the nearby Asian grocery store, where they are most likely to keep the Tahi chili paste as their regular stock.

Let’s get started.

A (main ingredients) 

250g chicken breast meat

2 tsp light soy sauce

1/4 tsp salt

4 cloves garlic

5 bird's eye chilies

2 tbsp Thai chili paste

1/2 tsp chili flakes

1/2 onion, sliced

400g left-over rice

1 cup fresh basil leaves

2 eggs

vegetables oil for frying

B (stir-fry sauce) 

1 tbsp of oyster sauce

1 tbsp of light soy sauce

1 tbsp of fish sauce

1 tsp of sugar

1 tbsp of water

C (garnish) 

Lime wedges

Cucumber slices

Tomato slices

Method:

Preparation

- Cut the chicken breast meat into thin slices, about 1.5 inches in length.

- Marinate the chicken for half an hour with light soy sauce and salt.

- Stir-fry the chicken with some oil in the wok until lightly golden. 

- Crush a few cloves of garlic and give them a few chops.

- Cut off the stem of the bird’s eye chiles. Remove the seeds.

- Grind the garlic and chili into a paste.

- Clean the fresh basil leaves thoroughly, then drain them in a colander before use. 

- Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil. Let it fry undisturbed until the edges bubble up and turn crispy.

Fry the rice

- Heat the oil in the wok, add the leftover rice and use the wok spatula to break up all the lumps. - - - Gradually increase the heat from low-medium to medium-high. Continue stir-frying the rice until they jump and pop in the wok.

- Add the stir-fry sauce (B) gradually and continue to stir-fry at medium-high until the rice absorbs all the seasonings. Remove the rice from the wok.

- Heat some oil to saute the ground garlic and chili. Add some chili flakes and Thai chili paste to the wok when it turns aromatic.

- Return the cooked rice to the wok. Stir-fry over medium-high until the chili paste is incorporated with the rice thoroughly.

- Now add the chicken to the rice, and mix well.

- Finally, throw in a large handful of washed, fresh Thai basil leaves and stir-fry over high heat until the basil leaves start to wilt. 

- Remove and serve with the fried egg, sliced cucumber, lime, and tomatoes.

#ThaiFriedRice #BasilFriedRice

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Stir fried squid with red and green bell pepper. by 阿朝哥美食 (Chef Asao)

A delicious dish of squid prepared by Chef Asao. He teaches us the proper way to clean and cut squid. The ingredients are readily available and the cooking procedure is easy.

Ingredients:

Squid

1 red bell pepper

1 green bell pepper

1 red onion

3 gloves of garlic 

1 thumb ginger

1 tbsp. cooking wine

1 tbsp. soy sauce

1 tbsp. oyster sauce

1 tbsp. sugar

1 tbsp. salt

a dash of white pepper

dash of chicken essence

Preparation

1. Prepare the sauce by adding the oyster sauce, soy sauce, sugar, salt dash of white pepper, dash of chicken essence .

2. slice your red and green bell pepper, red onion, 3 gloves of garlic, 1 thumb ginger.

3.clean your aquid first by washing thoroughly. then cutting your squid and removing the skin, the internal organs and the teeth. For softer squid first do diagonal cuttings on the meat without cutting through. Then do the cutting in the opposite direction as shown on the video.

Cooking

1. Bring water to a boil. Thamen place ginger and Chinese cooking wine.  Place the squid and boil for a few minutes until soft. Remove the squid fro boiling water when cooked.

2. Heat pan and saute the bell pepper, add the ginger and garlic, Stir fry until aromatic then add the sliced onions then the squid.

3. Lastly add the prepared sauce and stir fry until flavors mixed/

PAKISTANI CHICKEN MASALA CURRY -DHABA STYLE RECIPE

Ingredients:

1-kilo chicken cuts

1 cup of oil

2 tbsp. ginger garlic paste

2 medium-sized red onion

3 medium-sized tomatoes

5 sliced green chilies.

1/2 tbsp turmeric powder

2 tbsp. red chili powder

1 1/2 tbsp. coriander powder

1 tbsp. of salt

1 tbsp. cummin

1 tbsp. garam masala

250g yogurt

1 tbsp. white pepper I

50-100 grams of butter

fresh coriander leaves

Chicken curry masala Dhaba style. Dhaba style has been famous because of its good taste, experienced when you visit the famous street-side diners in India and Pakistan.

1. Heat 1 cup of oil then saute 2 tbsp. ginger garlic paste for 30seconds. Once aromatic pour in the clean chicken cuts and continue sauteing for 2 mins.

2. Once the chicken has changed in color add 2 medium-sized sliced red onions and 2 medium-sized tomatoes. Continue sauteing for 4 minutes then add the green chilies.

3. Add salt, turmeric powder, red chili powder, coriander powder, cummin powder, garam masala the continue stirring for 4 to 5 minutes, then cover and cook for 3 minutes then turn of the heat for 1minute.

4.Add the yogurt and bring heat to low and continue stirring the mixture for 4 minutes. Afterwhich you add the fresh cream and white pepper powder then continue stirring for another 3-5 minutes. Once the sauce thickens add the fresh coriander leaves then continue stirring for  another 3 minutes then cover and cook for 5 minutes. You know that it is ready when you can see the oils separated from the curry mixture,.