關於 classic chili recipe all recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Don’t miss out on our classic dipping fish sauce recipe! Simple 7 ingredients recipe to prep and store while we #stayhome #staysafe Hope you enjoy our recipe that goes perfectly well with our grilled pork vermicelli noodle bowl that was also recently posted. Red Boat Fish Sauce
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🚨 VHC Classic Fish Sauce | Nước Chấm 🚨
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Ingredients:
* 2 cups water
* 1 cup fish sauce
* 1/2 cup white vinegar
* 1/4 cup fresh squeezed lime juices
* 2 cups sugar
* 3 chopped chili peppers
* 3 tbsp fresh minced garlic
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Steps:
1. In a sauce pan, combine water, fish sauce, vinegar and sugar. Cook on low heat until sugar is dissolved. Turn off heat and let mixture cool.
2. Add lime juices, garlic and chili peppers.
3. Store in a sealed tight container and keep in refrigerator for up to a month (if you don’t use it all before then).
Happy dipping! ♥️ VHC

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#recipeshare #redboatfishsauce #cracksauce #delicious #dippingsauce #recipes #nuoccham #fishsauce #saucysunday #easyrecipes #homemadesauce #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #vietnam #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #foodporn #foodlover #nolafoodie #foodstylist #f52grams Flatlaytoday Asian Food Network Food52

Hello friends! Today we're going to share with you how to make the crispy and golden Belgian fries and the most classic sauce andalouse.

Frites are the most famous and popular snack in the world, but are far more than just a snack in Belgium, it’s a national Belgian symbol. Even Though people called it “French fries”. But believe it or not, these golden brown and crispy fries might be a Belgian creation.

In this video, we are going to tell you the secret to making the perfect Belgian fries. There is no fancy skill to make these crispy fries, the only tip is double-fried. So easy, right? By the way, once the fries are ready to golden perfection, don’t forget to try the most classic sauce with it. We strongly recommend sauce andalouse, which is a mix of peppers, mayonnaise, tomato paste, also the most famous topping with fries in Belgium. Let’s get started.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/  
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio/

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How to make Belgian Fries and Sauce Andalouse

📍  Ingredients
☞ For fries
large potato 1, about 260~280g
salt 1g
sunflower oil or any deep-frying oil

☞ For Sauce andalouse
mayonnaise 125g
salt 0.8g (about ⅛ tbs)
tomato paste 14g (about 1 tbs)
onion 9g (about 1tbs)
red pepper 9g (about 1tbs)
green pepper 9g (about 1tbs)
fresh lemon juice 4g (about ½ tbs)

📍 Instructions
☞ For Sauce Andalouse
1. Chop red pepper, green pepper and onion finely.
2. In a medium bowl with mayonnaise, add the tomato paste, black pepper, salt, chili powder, finely chopped onion, red pepper, green pepper and lemon juice, then mix all the ingredients together. Cover with plastic wrap and place in the fridge for at least one hour.

☞ For fries
3. Brush and rinse potatoes under cool water, then peel the skin and dry it in a clean dish towel.
4. Cut the potatoes into discs in 1cm thickness, then cut the discs into fries into 1cm squares.
5. Wash them in cold water two or three times until the water just becomes clear.
6. Dry them with a towel or kitchen paper until they are completely dry.
7. Pour the oil in a deep fryer and when the temperature reaches 150°C, fry the potatoes for 3 minutes.
8. Take the fries out of the fryer and transfer them into a baking tray which is lined with kitchen paper. Let the kitchen paper absorb the excess oil. Let the fries cool down for about 20 minutes.
9. Reheat the fryer to reach 190°C, and fry the fries for 2-3 minutes or until they are crispy and golden.
10. Take them out of the oil. Sprinkle it with salt. Serve with Sauce Andalouse.
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Chapter:
00:00 opening
00:34 Ingredients
01:27 How to make sauce andalouse
03:29 prepare potatoes
06:10 first fry
08:40 final fry
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#BelgianFrites
#FrenchFries
#SauceAndalouse

Hello friends! Today we're going to share with you how to make a classic Thai dish: Tom Yum Goong (ต้มยำกุ้ง/ tom yam soup/ tom yum kung).

Tom yum goong is a type of sour and spicy Thai soup, usually cooked with shrimp or a mix of seafood, like squid, fish. In Thai language, tom means the boiling process, and yam means “mixed” or “salad”. The essential ingredients of tom yum are herbs such as lemongrass, galangal, kaffir lime leaves, these 3 main herbs give the soup flavor, they are absolutely necessary. The rest of the ingredients are lime juice, fish sauce, Thai Chili paste and red chili crushed. Tom Yum is spicy, sour, savory, and addictive. Hope you like this video.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/fvYZu59I_oE
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How to make Tom Yum Goong Soup
Tom Yum Soup Recipe

☞  Yield: Serve 2~3

✎ Ingredients
shrimp 4, medium size
oyster mushrooms 80g
lemongrass 2 stalks
galangal 2 inch chunk
kaffir lime leaves  5
shallots  4
chilli Q.S
cilantro roots 2
Thai chilli paste 30g (1.5tbs)
fish sauce 35g (2.5tbs)
lime juice 20g (1.5tbs)
chicken stock 500ml
sugar 7g (1/2 tbs)
* If the chicken stock is unsalted, you can add 1/4 tbsp salt
*Most store-bought chicken stocks are salted, so don't need to add salt, you can mix 250ml stock with 250ml of water.

✎ Instructions
1. Use a scissor to cut the sharp point of the shrimp (telson and rostrum), but keep the head-on, also cut the antennas and legs. Then open the shell along the back of the shrimp and remove the shell and vein. Spoon the shrimp yellow in the head, it’s full of flavor, set aside.
2. Slice the galangal. Unlike ginger, galangal is too hard to cut through, so be carefully. Crush the lemongrass with the back of the knife, and cut into small chunks. Remove the thick vein from the lemon leaves, then tear into small pieces. Remove the leaves from cilantro, but keep the roots.
3. Pour oil into the skillet, add “shrimp yellow” and sauté over medium heat, add Thai chili paste, and cook until well combined.
4. Pour 500ml stock into the soup pot, bring to a boil, add cilantro roots, galango, lemongrass, shallots and lemon leaves, turn to the low heat, cook for 3 minutes.
5. Add shrimp yellow chili paste, stir slightly until well combined. Add mushrooms, cook until soft.
6. Add fish sauce, sugar and lemon juice.
7. Add shrimp and cook until they are all cooked through. Taste and add more seasoning if needed.
8. Turn off the heat and add chiles, but this is optional.
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Chapter:
00:00 Opening
00:30 Ingredients
01:35 Preparation
07:52 how to make tom yum soup
11:21 taste
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#TomYumSoup
#ThaiFood
#easyRecipes

Hello everyone, today we're going to share with how to make a really classic Thai BBQ recipe: Isan style grilled pork neck & spicy dipping sauce: Kor Moo Yang Jim Jaew. (คอหมูย่าง)

In Thai language, "Kor Moo(คอหมู)" means pork neck, "Yang(ย่าง)" means to grill. It's popular in Northeast or Isan restaurants. It’s a tender smoky pork neck with the sour, sweet, salty and spicy dipping sauce “Nam Jim Jaew(แจ่ว)”, and goes well with sticky rice and is perfectly delicious as well. So Yummy.

In this recipe, you can make it easily at home. You can also learn how to make “Khao Khua(ข้าวคั่ว)” and “Nam Jim Jaew”, Khao Khua is the key ingredient another is a classic spicy sauce, both are the yummy secret of northern Thai and Lao cuisines. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/F3tj1BICXjE
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🇹🇭 How to make Thai Grilled Pork Neck With Spicy Dipping Sauce Recipe
Kor Moo Yang With Nam Jim Jaew Recipe

☞ Yielded: 2-3 servings

✎ Ingredients
☞ For marinated
pork neck 200~220g
palm sugar 1tsp, 7g
fish sauce 1tsp, 5g
oyster sauce 1tsp, 6g
soy sauce 1tsp, 6g

☞ For toasted rice coarse powder
raw dry sticky rice 50g
** can also use jasmine rice
** In this recipe we only need 13g roasted rice coarse powder, rest can stored for next time

☞ For dipping sauce
Fish Sauce 40g, 4 tbsp
lim juice 35g, 3 tbsp
tamarind puree 30g, 2 tbsp
palm sugar 30g, 2 tbsp
dried chili flakes 8g, 1.5 tbsp
roasted rice coarse powder 13g, 1.5 tbsp
red onion Q.S.
fresh coriander Q.S.
spring onion Q.S.
** If you don’t have palm sugar, you can use granulated sugar or brown sugar

✎ Instruction
☞ Step 1: Marinade
1. In a small bowl, pour oyster sauce, fish sauce, soy sauce, mix well and then add palm sugar, keep stirring, make sure the sugar is fully dissolved.
2. Use a fork to stab the pork neck with holes evenly across the surface.
3. In a large bowl, put the marinade all over the pork, make sure the pork is totally coated. Let the pork marinate overnight or at least 2 hours in the fridge.
** This is a easy way to make the marinade, you can use grind the garlic, cilantro roots and peppercorns at first, then add the rest of wet ingredients to mix together, but the Jaew sauce is full of flavor, so the pork doesn't need too much additional seasoned at all.

☞ Step 2: Make the toasted rice coarse powder
1. Place the clean raw sticky rice in a dry pan, fry and toast the rice over medium-low heat, stirring constantly until the rice gets a golden yellow color.
2. Put the rice in a mortar and pestle or food processor to grind  the sticky rice into a coarse powder, with no big grains, but not too fine either. You can put it in the container.

☞ Step 3: Make dipping sauce
1. Slice the red onion, remove the roots of coriander and chop into small pieces, finely chop spring onion. Set aside.
2.  Mix the sauce. In a small bowl, pour fish sauce, lime juice, tamarind puree and palm sugar, mix it until the sugar is fully dissolved.
3. Add the chili flakes and roasted rice powder, stir and mix well.
4. Add all vegetables in, including chopped spring onion, chopped coriander and sliced onion until well combined.

Step 4: Grill the pork & serve
1. Grill the pork.
✔ Use the Grill/Griddle-- First, preheat to high heat on one side grill plate, when hot put down the marinated pork evenly spaced. Grill for 5~6 minutes each side. The grilling time will depend on the thickness and size of meat.
✔ Use the pan-- Just heat a pan on medium high heat, when the pan is hot enough, place the pork in the pan and cook for 2~3 minutes each side or until slightly charred on the outside.
✔ Use the oven-- Preheat the oven to 220°C, place the pork on a grilling rack and bake for 25-30 minutes, turning the other side up halfway through.
2. Transfer the pork to a cutting board, let the pork rest for minutes, then slice to serve with nam jim jaew dipping sauce. Enjoy.

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#ThaiFood
#ThaiGrilledPorkNeck
#easyRecipes