EasyRecipes!
@eeasyrecipes • 596,600 subscribers
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Spaghetti with Argentine Prawns, Cherry Tomatoes and Chili Ingredients * 250 to 280 g spaghetti * 200 g Argentine prawns (preferably sustainably sourced) * 1 garlic clove, finely chopped * 1 small fresh chili or dried pepperoncini, finely chopped * 1 to 2 handfuls cherry tomatoes * Olive oil * Salt Instructions 1. In a large pan, heat olive oil and sear the prawns briefly on each side until lightly coloured. They do not need to be fully cooked. Remove and set aside. 2. In the same pan, add garlic and chili. Sauté briefly over medium heat until fragrant. 3. Add cherry tomatoes and cook until they soften and release some of their juices. 4. Add a splash of water to the pan if needed and stir to form the base of the sauce. Keep warm on low heat. 5. Bring a pot of salted water to a boil and cook the spaghetti until just under al dente. Reserve some pasta water. 6. Add the cooked spaghetti to the pan with the sauce and toss well, adding pasta water as needed to emulsify into a silky sauce (not like I did 😄). 7. Return the prawns to the pan and toss just until they are cooked through. 8. Serve immediately, optionally drizzling with extra olive oil. #cooking #food #easyrecipes #quickrecipes #pasta #spaghettirecipe #prawnrecipe
EasyRecipes!20,200,000 views • 1 year ago
Estofado de Pollo with Butter Corn Rice Ingredients For the stew - 2 chicken legs, separated into drumsticks and thighs (Use responsibly sourced, good-quality chicken whenever possible.) - 1/3 red bell pepper, diced - 1/3 green bell pepper, diced - 1/3 orange bell pepper, diced - 1 onion, finely chopped - 2 garlic cloves, finely chopped - 1 tsp ground coriander - 1 tsp thyme - 1 tsp oregano - 1 tsp white pepper - Salt - 2 tbsp tomato paste - 150 ml white wine - 1 large tomato, blended - Water (enough to cover) - 2 potatoes, peeled and cut into chunks - 2 carrots, peeled and cut into chunks - A handful of green peas (frozen or fresh) For the rice - 120 g rice - 1 small onion, finely chopped - 1 tbsp butter - Salt - Kernels from 1 fresh corn cob (or use canned corn) Instructions First, season and sear the chicken pieces in a pot until browned. Remove and set aside. Second, in the same pot, add the diced bell peppers and sauté for a few minutes. Then add chopped onion, followed by garlic, and cook until softened. Third, add ground coriander, thyme, oregano, white pepper and a pinch of salt. Stir for about one minute. Fourth, add tomato paste and stir to combine. Deglaze with white wine, then add the blended tomato and enough water to just cover everything. Return the chicken to the pot. Fifth, let simmer gently for about one hour, until the chicken is tender. Sixth, add the potatoes. After 5 minutes, add the carrots. Continue cooking until both are tender. Seventh, stir in the peas at the very end and heat through briefly, no more than one minute. Eighth, for the rice, melt butter in a pan. Add chopped onion and a pinch of salt. Add the corn kernels and sauté briefly. Stir in the rice, toast lightly, then transfer everything to a rice cooker with water and cook as usual. Ninth, serve the stew with the corn rice. Optionally, top with fresh coriander. #cooking #food #easyrecipes #quickrecipes #chickenstew #comfortfood #latinrecipes #homemademeals #cornrice #onepotmeal #chickenonepot #esaychickenstew #easychickenrecipes
EasyRecipes!5,300,000 views • 1 year ago
Orzo with Chicken, Broccoli and Cherry Tomatoes Ingredients * 500 g orzo * 400 g chicken breast (preferably from high welfare or sustainably raised animals) * 2 handfuls cherry tomatoes * 2 handfuls broccoli tops * ½ onion, finely chopped * 2 garlic cloves, finely chopped * 2 tbsp crème fraîche * 1 tsp chili powder * 1 tbsp paprika * ½ tsp ground black pepper * Olive oil * Water * Salt to taste * 1 tbsp tomato paste Instructions 1. Heat olive oil in a pan and sauté the chicken breast together with chili powder, paprika, black pepper and a pinch of salt until lightly browned. Remove and set aside. Marinating the chicken beforehand is also an option. 2. In the same pan, sauté the broccoli until almost tender. Remove and set aside. 3. Add a bit more olive oil, then sauté the onion and garlic until soft. Stir in the tomato paste and cook briefly. 4. Add the cherry tomatoes and cook until they begin to soften and release some juice. 5. Add the orzo and stir briefly to coat. Then add enough water to just cover the pasta. Cook, stirring frequently, until the orzo is about 80% done. Add more water if needed. 6. Once the orzo is almost cooked, add the broccoli back in, then return the chicken to the pan to warm through. 7. Stir in crème fraîche until creamy and well combined. Adjust seasoning with salt and pepper if needed. #cooking #food #easyrecipes #quickrecipes #chickenpasta
EasyRecipes!3,000,000 views • 1 year ago
Chicken with Bell Peppers and Rice Ingredients * 300g chicken breast, cut into walnut-sized chunks * 1 red bell pepper, cut into walnut-sized chunks * 1 green bell pepper, cut into walnut-sized chunks * 1 red onion, cut into walnut-sized chunks * 1 small yellow onion, very finely chopped * 250ml cream * Salt and pepper * Oil for frying * Rice of your choice (e.g. jasmine or basmati) * Fresh herbs for garnish (e.g. chives) Instructions 1. Sear the chicken: Heat oil in a pan and fry the chicken pieces until golden and cooked through. Remove from the pan and set aside. 2. Cook the vegetables: Add the bell peppers and red onion to the pan. Season with salt and pepper and sauté briefly until slightly tender. Remove from the pan. 3. Aromatic base: Add the finely chopped yellow onion to the pan and cook until soft and translucent. 4. Combine everything: Return the chicken, bell peppers, and red onion to the pan. Pour in the cream and season with salt and pepper. Stir well and adjust seasoning if needed. 5. Cook the rice: Cook the rice according to package instructions. 6. Serve: Plate the rice and top with the chicken and vegetables. Garnish with fresh herbs like chives. #easyrecipes #easyrecipe #recipe #cooking #food #chickenrecipes #chicken #chickenandrice #ricebowl #bellpepper #weeknightmeal #comfortfood
EasyRecipes!3,900,000 views • 1 year ago
Pasta with Steak and Caramelized Onion Cream Sauce inspired by @foodieholly check her recipe out too! Loved the video 😁 Ingredients * 300 to 400 g steak (preferably from high welfare or sustainably raised animals) * 1 large yellow onion, thinly sliced (best with a mandoline) * 1 small garlic clove, finely chopped * 2 to 4 small thyme sprigs * 1 to 2 tbsp balsamico * 150 ml beef stock * 1 tsp mustard (adjust to sharpness) * 150 g crème fraîche * A large handful grated Parmigiano * 250 to 300 g pasta (Paccheri) * Butter * Salt and black pepper Instructions 1. Sear the steak in butter or oil until desired doneness. Remove from the pan and let it rest in a warm place. 2. In the same pan, melt butter and add the sliced onion with a pinch of salt. Cook over medium to low heat, stirring occasionally, until the onion is deeply caramelized. This can take some time, so be patient. 3. While the onions are cooking, bring a pot of salted water to a boil and cook the pasta until just under al dente. Reserve some pasta water. 4. Once the onion is nearly done, add chopped garlic and thyme sprigs. Cook briefly until fragrant. 5. Add balsamic vinegar and let it reduce slightly. 6. Deglaze with beef stock and stir in the mustard. 7. Add crème fraîche and bring to a gentle simmer. Reduce heat to low. 8. Stir in grated Parmesan and mix until smooth. Adjust seasoning with salt and pepper. 9. Add the cooked pasta with a splash of pasta water. Toss gently over low heat to combine. 10. Slice the rested steak into bite sized pieces, season with salt and pepper, and arrange over the pasta. 11. Optionally sprinkle with a little more Parmesan before serving. #cooking #food #easyrecipes #quickrecipes #pasta #steakpasta #steakrecipe
EasyRecipes!1,700,000 views • 1 year ago
Carnitas Ingredients: * 1 kg pork shoulder (pork neck), cut into large pieces * 250 ml of canola oil (or until the meat is covered, or pork fat, traditionally) * 1 white onion, halved * 2 bay leaves * 1/2 cinnamon stick (half of what I used) * Juice of 1 orange * 300 ml cola * Salt, to taste * Fresh coriander, chopped, for garnish * Extra white onion, finely chopped, for garnish For the Salsa Verde: * 5-10 tomatillos * 1/4 white onion * 2 garlic cloves * 2 jalapeños, halved and seeded * Salt, to taste * Fresh coriander, chopped For Homemade Tortillas: * 250g all-purpose flour * 3 tablespoons butter * 1/2 teaspoon salt * 125 ml water Instructions: 1. Cook the Pork: Heat the canola oil in a large pot over medium-high heat. Add the pork pieces and sear until browned on all sides. Then add the halved onion, bay leaves, cinnamon stick, orange juice, and cola. Cover and cook on low heat for 1-2 hours until the pork is tender and easy to shred. 2. Crisp the Pork: Once the pork is cooked, remove it from the pot and return it to a hot pan to crisp the edges. Set aside. 3. Make the Salsa Verde: In a separate pan, add tomatillos, onion, garlic, and jalapeños. Cook until softened and slightly charred. Transfer to a blender, add salt to taste, and a handful of fresh coriander. Blend until smooth. 4. Prepare the Tortillas: In a mixing bowl, combine flour, butter, and salt. Slowly add water, kneading until a smooth dough forms. Divide into small balls, roll each into a thin round, and cook in a hot, dry skillet until lightly golden on both sides. 5. Serve the Carnitas Tacos: Place the crispy pork onto each tortilla, top with salsa verde, fresh chopped white onion, and coriander. Serve hot. #easyrecipes #easyrecipe #recipe #recipes #cooking #food #Carnitas #mexicanfood #tacos #streetfood
EasyRecipes!1,300,000 views • 2 years ago
Taiwanese Style Beef Noodle Soup #cooking #food #sichuanfood #taiwanesefood #noodlesouprecipe #easyrecipe #easyrecipes #recipes #soup #taiwanesebeefnoodlesoup Here you find the recipe but check the recipe from munchies out, I think its better and more accurate. Im not that confident in mine as it was my first try. Taiwanese Beef Noodle Soup Ingredients: For the Broth: 1000g beef (preferably beef shank or brisket), cut into large chunks 1 bunch scallions, trimmed and cut into 1-inch pieces 1 head garlic, peeled and smashed 1 piece ginger, sliced 1 tablespoon spicy broad bean paste (Doubanjiang) 1 tablespoon spicy soy bean paste (Toban Djan) 1 tablespoon tomato paste 200ml rice wine 25ml dark soy sauce 100ml light soy sauce 2 tomatoes, roughly chopped 1 carrot, peeled and roughly chopped 1 piece of rock sugar 1 yellow onion, halved 1/2 apple, quartered 1 teaspoon Bouillon to taste (optional) For the Spice Pouch (add after 2 hours of simmering): 1 tablespoon goji berries 1 teaspoon fennel seeds 1 teaspoon Sichuan peppercorns 1 whole star anise 1 cinnamon stick For the Stir-Fried Mustard Greens: 2 garlic cloves, minced 1-2 Thai bird’s eye chilies, thinly sliced 1 pack pickled mustard greens, roughly chopped Other Ingredients: Pak choi, blanched Noodles, cooked according to package instructions Scallions, chopped (for garnish) Fresh cilantro, chopped (for garnish) Sesame oil (for drizzling) Light soy sauce (for drizzling) Instructions: Prepare the Beef and Broth: Heat a large pot over medium-high heat. Add a little oil and sear the beef chunks on all sides until browned. Remove the beef and set aside. In the same pot, add the chopped carrot, yellow onion, and garlic. Sauté until the onions are soft and slightly caramelized. Add the ginger, spicy broad bean paste, spicy soy bean paste, and tomato paste to the pot. Stir-fry until fragrant, about 2-3 minutes. Return the beef to the pot. Pour in the rice wine, dark soy sauce, and light soy sauce. Stir to combine. Add the chopped tomatoes, rock sugar, and quartered apple. Add enough water to cover the beef and bring to a boil. Lower the heat, cover the pot, and simmer for about 2 hours, stirring occasionally. Prepare the Spice Pouch: After 2 hours of simmering, place the goji berries, fennel seeds, Sichuan peppercorns, star anise, and cinnamon stick in a spice pouch or cheesecloth. Add the spice pouch to the pot and simmer for an additional 45 minutes to infuse the flavors. Prepare the Mustard Greens: Heat a bit of oil in a pan over medium heat. Add the minced garlic and Thai bird’s eye chilies, and stir-fry until fragrant. Add the pickled mustard greens and stir-fry for another 2-3 minutes until heated through. Set aside. Blanch the Pak Choi and Cook the Noodles: Blanch the pak choi in boiling water for 1-2 minutes until tender. Set aside. Cook the noodles according to package instructions, drain, and set aside. Assemble the Soup: Remove the spice pouch from the broth. Place cooked noodles into serving bowls. Ladle the beef and broth over the noodles. Top with blanched pak choi, stir-fried mustard greens, chopped scallions, and fresh cilantro. Drizzle with a little sesame oil and light soy sauce for extra flavor.
EasyRecipes!1,200,000 views • 2 years ago
Crying Tiger Steak with Nam Jim Jaew (Thai Dipping Sauce) Ingredients for the Steak • 1 boneless ribeye steak (approx. 300–400 g) • Salt and freshly ground black pepper • Neutral oil for searing Optional traditional marinade (not used in the video): • 1 tbsp fish sauce • 1 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp palm or brown sugar • 1 tsp ground black or white pepper Ingredients for Nam Jim Jaew (Dipping Sauce) • 2 tbsp tamarind paste • 1 tbsp fish sauce • 1 tbsp palm sugar, finely chopped and packed • 1 tbsp toasted rice powder (see instructions below) • 2 tbsp finely diced shallots • 2 tbsp chopped coriander (you may also use different) • 1 tbsp fresh lime juice • 1 tsp Thai roasted chili flakes (or to taste) Instructions 1. Make the Toasted Rice Powder (Khao Khua) Toast the raw rice in a dry pan over medium heat for 5–7 minutes, stirring constantly, until golden and fragrant. Let cool, then grind into a coarse powder using a mortar and pestle or spice grinder. Set aside. 2. Make the Dipping Sauce In a bowl, add the tamarind paste first. Then stir in the fish sauce and palm sugar, mixing until the sugar dissolves. Add the lime juice last among the liquids to keep it fresh and vibrant. Then stir in the shallots, chili flakes, toasted rice powder (1–2 tsp), and chopped coriander. Note: coriander was used in this version, but mint, green onion, or sawtooth coriander work beautifully too. Let the sauce rest a few minutes to allow the flavors to combine. 3. Cook the Ribeye Season the ribeye with salt and pepper. Heat a heavy pan over high heat with a little oil. Sear the steak for about 2–3 minutes per side for medium-rare (adjust based on thickness). Let it rest 5–10 minutes, then slice thinly against the grain. Optional: Grill the steak instead for a traditional flavour. #easyrecipes #easyrecipe #recipe #cooking #food #cryingtigersteak #steakrecipe #steak #thaisteakrecipe #beefrecipe
EasyRecipes!604,200 views • 1 year ago
Spiced Paneer & Pepper Curry Drop your favorite meal ideas in the comments, I’m always looking for new inspiration! You’ll find my recipe down below. Ingredients * 1.5 tsp cumin seeds * 2 garlic cloves, chopped * 1 small piece fresh ginger, chopped * 1 red onion, sliced * 1 tsp ground coriander * 1 tsp turmeric * 1 medium tomato, blended * 1 large tomato, blended * 150 g paneer, cubed * 1 green bell pepper, diced * 1 yellow bell pepper, diced * 1 red onion, diced (for the peppers) * 1 to 3 tbsp cream * Salt * Oil Instructions 1. Fry the paneer cubes together with diced green and yellow bell peppers and the diced red onion until golden. Remove and set aside. 2. In the same pan, toast cumin seeds in oil until fragrant. 3. Add chopped garlic and ginger, sauté briefly. Add a pinch of salt. 4. Add sliced red onion and cook until soft. 5. Stir in ground coriander and turmeric, cook briefly. 6. Add the blended tomatoes and cook until most of the liquid has evaporated. 7. Return the fried paneer and peppers to the pan and mix well. 8. Add 1 to 3 tbsp cream, stir and combine. Serve hot with rice or flatbread. #cooking #food #easyrecipes #quickrecipes #paneer #vegetariancurry #curry #comfortfood #weeknightdinner #curryrecipe #easycurryrecipe
EasyRecipes!432,100 views • 1 year ago
Chow Fun Ingredients: * 400 g beef (thinly sliced) * 1 tablespoon cooking wine * 1 tablespoon soy sauce * 1 teaspoon cornstarch * ½ teaspoon MSG * ½ teaspoon baking soda * 2 tablespoons oil (for cooking) * 3 garlic cloves, minced * 1 white onion, sliced into strips * 250 g wide rice noodles * 3 spring onion stalks, cut into long pieces * 100 g bean sprouts For the Sauce: * 1 tablespoon dark soy sauce * 1 tablespoon light soy sauce * 1 tablespoon oyster sauce Instructions: 1. Marinate the Beef: * In a bowl, combine the beef slices with cooking wine, soy sauce, cornstarch, MSG, and baking soda. Mix well and let marinate for 15 minutes. 2. Prepare the Noodles: * Cook the wide rice noodles according to the package instructions. Rinse under cold water, drain, and set aside. 3. Cook the Beef: * Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the marinated beef and stir-fry until browned. Remove from the pan and set aside. 4. Sauté Aromatics and Vegetables: * In the same pan, add the remaining oil. Sauté minced garlic and sliced white onion until fragrant and slightly softened. 5. Add the Noodles and Vegetables: * Add the cooked rice noodles to the pan, followed by the spring onion pieces and bean sprouts. Toss everything together gently to avoid breaking the noodles. 6. Combine and Sauce: * Return the cooked beef to the pan. Pour in the sauce ingredients (dark soy sauce, light soy sauce, and oyster sauce). Stir everything together until the noodles and ingredients are evenly coated. 7. Serve: * Transfer the chow fun to a plate and serve hot. #easyrecipes #easyrecipe #recipe #cooking #food #chowfun #asianrecipes #beefrecipes #ricenoodles #stirfry #beefnoodles #beefstirfry #chinesefood
EasyRecipes!493,500 views • 1 year ago
One-Pot Rice with Ground Meat and Vegetables (Dirty Rice) Ingredients: * 400 g ground meat * Salt and black pepper, to taste * 3–4 types of vegetables, diced (e.g., bell pepper, celery, spring onions) * 2 garlic cloves, minced * 1 teaspoon Khmeli Suneli (or seasoning of your choice) * ½ teaspoon chili flakes (optional) * 1 cup rice, rinsed * 2 cups water (or as needed based on the rice type) * Fresh parsley for garnish Instructions: 1. Cook the Meat: * Heat a large pan or pot over medium heat. Add the ground meat and season with salt and black pepper. Cook until browned and crumbly. Remove from the pan and set aside. 2. Sauté the Vegetables: * In the same pan, add a little oil if needed. Sauté the vegetables (e.g., bell pepper, celery, and the white parts of the spring onions) along with the garlic until slightly softened. Sprinkle with Khmeli Suneli (or your chosen spice blend) and chili flakes. Stir well to coat the vegetables in the spices. 3. Combine Ingredients: * Return the cooked ground meat to the pan. Add the rinsed rice and stir everything together for a minute. 4. Cook the Rice: * Add water to the pan, ensuring the rice is submerged. Bring to a boil, then reduce the heat to low, cover, and let simmer until the rice is fully cooked and the water is absorbed (about 15-20 minutes, depending on the rice type). 5. Serve: * Fluff the rice mixture with a fork and garnish with the green parts of the spring onions and fresh parsley. #easyrecipes #easyrecipe #recipe #cooking #food #onepotmeal #ricebowl #groundmeat #familydinner #quickmeals #ricerecipe #healthyrecipes #beefrecipes
EasyRecipes!451,700 views • 1 year ago
Creamy Chicken Curry Ingredients: * 1 teaspoon cumin seeds * 2 bay leaves * 1 onion, finely chopped * 1 tablespoon ginger-garlic paste * 1 tablespoon ground cumin * 1 tablespoon tandoori masala * 1 teaspoon turmeric * 400 g chicken, cut into pieces * 1 tomato, blended * 100 ml coconut milk * 75 ml Greek yogurt * 2 tablespoons oil * Salt to taste * Fresh ginger, cut into thin strips (for garnish) For Serving: * Steamed rice Instructions: 1. Toast the Spices: * Heat oil in a pan over medium heat. Add cumin seeds and bay leaves, and toast them until fragrant. 2. Sauté the Aromatics: * Add the chopped onion and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute. 3. Add the Spices: * Sprinkle in ground cumin, tandoori masala, and turmeric. Stir well and let the spices bloom for about 30 seconds. 4. Cook the Chicken: * Add the chicken pieces to the pan and sear them until lightly browned. 5. Simmer the Sauce: * Pour in the blended tomato and let it cook for a few minutes. Then, add the coconut milk and Greek yogurt. Stir well to combine. 6. Finish Cooking: * Let the chicken simmer until fully cooked and the sauce thickens slightly. Season with salt to taste. 7. Serve: * Garnish with fresh ginger strips and serve with steamed rice. ##easyrecipes##easyrecipe##recipe##cooking##food##chickenrecipes##indianfood##homemadefood##spicyfood##curry##chickencurry
EasyRecipes!390,000 views • 1 year ago
Crispy Chicken with Toasted Rice and Chili #cooking #chicken #food #easyrecipe #crispychicken #friedchicken Ingredients: 2 boneless chicken thighs, cut into bite-sized pieces 2 tbsp soy sauce (for marinade) 1 tsp fish sauce (optional, for marinade) 1 tsp sugar (optional, for marinade) 1 tbsp corn starch (for marinade) 1/2 cup potato starch (for coating) 1 tbsp uncooked rice (feel free to toast more if desired) 1 lime, juiced 1 tbsp soy sauce (for mixing) 1 tbsp chili flakes (adjust to taste) 1 shallot, thinly sliced Fresh coriander, chopped Cooked rice, for serving 1 cucumber, sliced, for serving Oil, for frying Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp corn starch. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes. Prepare the Coating: 2. After marinating, coat the chicken pieces in potato starch, ensuring they are evenly covered. Shake off any excess starch. Fry the Chicken: 3. Heat oil in a deep pan or fryer over medium-high heat. 4. Once the oil is hot, carefully add the chicken pieces in batches and fry until they are golden brown and crispy. Remove and drain on paper towels. Toast and Grind the Rice: 5. In a dry pan, toast 1 tbsp of uncooked rice (or more if desired) over medium heat until it turns golden brown and fragrant. Stir constantly to avoid burning. 6. Once toasted, allow the rice to cool slightly, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Mix the Chicken: 7. In a large bowl, combine the crispy chicken pieces with 1 tbsp soy sauce, the juice of 1 lime, 1 tbsp chili flakes, the toasted rice powder, the sliced shallot, and chopped coriander. Toss everything together until well mixed. Serve: 8. Serve the crispy chicken mixture over a bed of steamed rice, garnished with cucumber slices. Enjoy your flavorful crispy chicken with toasted rice and chili!
EasyRecipes!326,600 views • 2 years ago
Sichuan-Style Eggplant (Yu Xiang Qie Zi) Ingredients For the Eggplant: 2 large eggplants (about 500 g) 1 tsp salt 2 tbsp potato starch 3 tbsp oil (e.g., peanut or vegetable oil) For the Sauce: 2 tbsp Doubanjiang (Chinese chili bean paste) 2 tsp dark soy sauce 1 tbsp light soy sauce 1 tbsp black rice vinegar (or balsamic/apple cider vinegar) 1 tbsp sugar 1/2 tsp msg 2 tsp Shaoxing rice wine (or dry sherry) 50 ml water For the Aromatics: 3 garlic cloves, finely chopped 1 piece of ginger (about 2 cm), finely chopped 2 spring onions, white and green parts separated 1 tsp Sichuan peppercorns 1 tsp sesame oil Instructions: 1. Prepare the Eggplant Cut the eggplants into 5 cm-long strips. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel. Lightly coat with starch to improve texture when frying. 2. Fry the Eggplant Heat oil in a large pan or wok over medium heat. Fry the eggplant until golden brown on all sides (about 5–7 minutes). Remove and set on paper towels to drain excess oil. 3. Sauté the Aromatics In the same pan, heat a little more oil. Toast the Sichuan peppercorns until fragrant. Add the white parts of the spring onions, garlic, and ginger, and stir-fry briefly. 4. Make the Sauce Stir in the Doubanjiang and fry until the oil turns slightly red. Add the soy sauces, vinegar, sugar, msg, rice wine, and water. 5. Combine Everything Return the fried eggplant to the pan and mix well with the sauce. 6. Finish and Serve Garnish with the green parts of the spring onions and drizzle with sesame oil. Serve hot with steamed jasmine or fragrant rice. hashtags: #easyrecipes #easyrecipe #recipe #cooking #food #sichuan #sichuaneggplant #eggplant #aubergine #sichuanaubergine #sichuanstyleeggplant #sichuanstyleaubergine #chinesefood #vegan #veganrecipes #vegetarian #vegetarianfood #eggplantrecipe #auberginerecipe
EasyRecipes!248,200 views • 1 year ago
Beef and Broccolini Stir Fry Ingredients * 300 g beef rump * 1 bunch broccolini, cut into bite sized pieces * 2 garlic cloves, finely chopped * 1 tsp salt * 1.5 tsp sugar * Black pepper * 1 tbsp Shaoxing cooking wine * 1 tbsp soy sauce * 1 tbsp oyster sauce * 1 to 2 tsp cornstarch * 1 to 2 tbsp water (for marinade) * A pinch baking soda * A pinch of MSG (optional) * Neutral oil For the stir fry sauce * 1 tbsp oyster sauce * 0.5 to 1 tsp sugar * 2 to 3 tbsp water * A pinch of MSG (optional) Instructions 1. Place the beef (preferably from high welfare or sustainably raised animals) in the freezer for about 30 to 40 minutes to firm up slightly, then slice into very thin strips. 2. In a bowl, combine sliced beef with salt, sugar, black pepper, Shaoxing wine, soy sauce, oyster sauce, baking soda, MSG and cornstarch. Add 1 to 2 tbsp water and mix well. Finally, coat lightly with a splash of neutral oil to seal the marinade. 3. Mix the stir fry sauce by combining oyster sauce, sugar, water and MSG. Set aside. 4. Chop the garlic and cut the broccolini into bite sized pieces. 5. Heat oil in a wok over medium heat. Quickly pass the beef through the oil just until the pieces change colour and get a slight sear. Remove and set aside. 6. Add a bit of fresh oil to a wok. Add broccolini first, stir fry briefly, then add chopped garlic and toss until fragrant. 7. Return the beef to the wok. Pour in the prepared stir fry sauce. 8. Stir fry everything together until the sauce slightly thickens and coats the beef and broccolini. 9. Serve immediately with jasmine rice. #cooking #food #easyrecipes #quickrecipes #beefstirfry #broccolini #weeknightdinner #chinesefood #stirfry #ricebowl #beefrecipe #easybeefrecipe #stirfry #easystirfry #easystirfryrecipe #beefandbroccoli #beefandbroccolirecipe
EasyRecipes!152,200 views • 1 year ago
Palak Paneer Ingredients: * 200g paneer or halloumi, cubed * 1 teaspoon cumin seeds * 1 green chili, finely chopped * 1 onion, finely chopped * 1 tablespoon ginger-garlic paste * 2/3 tablespoon ground coriander * 1 teaspoon garam masala * 1.5 large tomatoes, blended * 250g spinach, blanched and blended * 1 teaspoon kasuri methi (dried fenugreek leaves) * Salt to taste * 2 tablespoons oil or ghee For Serving: * Steamed rice Instructions: 1. Sear the Paneer/Halloumi: * Heat oil in a pan over medium heat. Add the paneer or halloumi cubes and fry until golden brown on all sides. Remove and set aside. 2. Toast the Spices: * In the same pan, add cumin seeds and toast until fragrant. Then, add the chopped chili and cook briefly. 3. Sauté the Aromatics: * Add chopped onion and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute. 4. Add the Spices: * Mix in ground coriander and garam masala. Stir well and let the spices bloom. 5. Cook the Tomatoes: * Pour in the blended tomatoes and cook until the liquid evaporates and the mixture thickens. 6. Combine the Ingredients: * Return the paneer or halloumi to the pan. Then, add the blended spinach and stir well. 7. Finish and Serve: * Stir in kasuri methi and let everything heat through for a minute. Garnish with extra kasuri methi and serve with steamed rice. #easyrecipes #easyrecipe #recipe #cooking #food #vegetarianrecipes #indianfood #homemadefood #spicyfood #paneer #palakpaneer #halloumi
EasyRecipes!154,000 views • 1 year ago
Antwort auf @Larry ⛓️ Veg Kolhapuri Ingredients: 1 carrot, chopped into bite-sized pieces 1 handful cauliflower florets 1 handful green beans, cut into pieces 1 handful green bell pepper, chopped 1 handful red onion, chopped into bite-sized pieces 1 handful frozen peas 2 tomatoes, pureed 1 tablespoon ginger-garlic paste 1 tablespoon red chili powder 1 handful cashews, soaked in water 1 tablespoon fresh coconut, grated 1 tablespoon cooking oil Fresh coriander leaves, chopped (for garnish) Cooked rice (for serving) For the Spice Mix: 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1 teaspoon sesame seeds 5 black peppercorns 1 star anise 1 cinnamon stick 4 cloves 2 bay leaves Instructions: Sauté the Vegetables: Heat oil in a large pan over medium heat. Add the chopped carrot, cauliflower, green beans, green bell pepper, and red onion. Sauté for a few minutes until they are slightly tender but still crisp. Remove the vegetables from the pan and set aside. Toast the Spices: In the same pan, toast the following spices over medium heat: fennel seeds, coriander seeds, sesame seeds, black peppercorns, star anise, cinnamon stick, cloves, and bay leaves. Add the grated fresh coconut and toast for another minute until fragrant. Remove from heat. Grind the Spice Mix: Transfer the toasted spices and coconut to a spice grinder or blender. Add the soaked cashews and a little water. Blend into a smooth paste and set aside. Prepare the Dish: In the same pan, heat a little more oil if needed. Add the ginger-garlic paste and sauté until fragrant, about 1-2 minutes. Add the sliced red onion and cook until softened. Add the red chili powder and sauté briefly. Stir in the spice-cashew-coconut paste and the pureed tomatoes. Cook the mixture for a few minutes until the oil starts to separate from the paste. Add Vegetables and Peas: Return the sautéed vegetables to the pan, along with the peas. Stir well to coat the vegetables in the sauce. Cover and let it simmer for a few minutes until the vegetables are tender and the flavors are well combined. Serve: Serve it with steamed rice. Garnish with fresh coriander leaves. The Recipe is inspired by Make Eat Healthy ( on YT and IG) #cooking #food #easyrecipe #easyrecipes #recipe #vegetarian #vegetarianrecipe #vegan #veganrecipes #indianrecipes #kolhapuri
EasyRecipes!163,800 views • 2 years ago
Paneer Curry #cooking #easyrecipe #food #recipe #curry #paneer #indianfood Recipe 200 grams of paneer 1 green bell pepper and red onion 2 tablespoons of butter 1 teaspoon of garam masala, coriander seeds and turmeric powder 2 bay leaves 1/2 teaspoon of chili powder (add more if you like) 1 tablespoon of ginger garlic paste 1 mixed large tomato
EasyRecipes!103,300 views • 2 years ago
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