The Pantry Boy
@thepantryboy • 272,800 subscribers
Videos
I used to think congee was just rice and water until I actually slowed down and let it cook properly. Turns out the secret is time, simmer the rice with chicken bone and ginger long enough and the grains break down into this silky, spoonable paste. Load it up with marinated fish, pork meatballs and all the classic garnishes, and you've got the ultimate comfort bowl. Or get a pressure cooker & its done in 1/4 the time. Recipe below if you want to give it a go. Ingredients (Congee): 1 cup rice 2 chicken bones 25g ginger 800ml water Salt Ingredients (Fish Marinade): 120g sliced fish 1 pinch salt 1 tsp sesame oil 1 tbsp soy sauce 1 tsp Chinese wine 1 tsp corn starch Ingredients (Pork Meatballs): 200g pork mince 1 sprig spring onion 1 clove garlic 10g ginger 1 tsp soy sauce Salt Garnish: Ginger Dong cai Spring onion Fried shallots Soy sauce egg Method: 1. Cook the congee in a pressure cooker for 10 minutes, or simmer in a pot for 1.5–2 hours. 2. Once the rice has softened, remove the ginger and chicken bone, then stir over low heat until the rice granules break down into a smooth paste. 3. Add some water to the porridge, then add the marinated fish and pork meatballs. 4. Simmer for 3–4 minutes, or until the ingredients are fully cooked. 5. Add your desired garnish and serve hot. #Congee #ComfortFood #HomeCooking #AsianRecipes #FromScratch
The Pantry Boy102,300 views • 3 months ago
Using the @Ninja Kitchen Singapore Ninja CRISPi, a 4cm thick steak goes straight from freezer to air fryer. No thawing needed. Roast for 9 minutes on the first side, flip, then another 15 minutes for a deeply browned crust and juicy centre or until it hits 50 deg.c in the core for a medium doneness steak. Honestly, one of the easiest ways to satisfy a steak craving without much effort. #ninjacrispi #ninjakitchen #airfryerrecipes #steak #homecooking
The Pantry Boy79,600 views • 5 months ago
La Zi Ji 辣子鸡(Sichuan Mala Chicken) Cooking what has to be one of Sichuan’s most iconic dishes where the Chili is more than the chicken and it is a perfect pairing with drinks. Ingredients Boneless Chicken Thigh 2pc Soy Sauce 1 tbs Hua Tiao Wine 1 tbs Oil 1 tbs Corn starch 1 tbs Rice flour 1 tbs Oil 2tbs Sze Chuan pepper corn 1 tbs Broken red chili (小辣）2 handful Spring Onion base 2 pc Garlic 3 clove Ginger 20g Salt to taste MSG 1 pinch Rice vinegar 1.5tsp 1) marinade chicken for 20 mins 2) deep fry at 180deg.c till fully cooked and golden brown 3) toast peppercorn in oil and add dry chili after 1 minute 4) add spring onion, garlic and ginger in to toast 5) add chicken in and stir fry till fragrant, season & finish with rice vinegar #laziji #chicken #fried #friedchicken #chinesefood
The Pantry Boy243,700 views • 2 years ago
Making the best breakfast of all time, Pork Floss Bun. Soft Rolls Recipe 500g Bread Flour 55g White Sugar 10g Salt 10g Instant Yeast 1no Whole Egg 55g Milk Powder 45g Unsalted Butter 290ml Water Butter 50g Filling Mayo 100g Condensed Milk 100g Topping Pork Floss 1. Add all ingredients into a mixer & mix dough until smooth and not sticky 2. Portion to 60g balls & proof 3. Roll into oval shapes & proof for 40 mins, brush with egg wash 4. Bake in oven at 180deg.c for 12-15 minutes 5. Once bread is cooled slice & fill with filling 6. Cover bun with pork floss #bread #porkfloss #porkflossbun #easyrecipe #sgfoodie #breakfast #sg60
The Pantry Boy40,300 views • 1 year ago
No more content to load