關於 classic chili recipe food network ，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

見た目はホットドッグですが…！？なんと、ソーセージをにんじんに変えちゃいました！
美味しくにんじんを食べる4種の方法をご紹介します！
ぜひ作ってみてくださいね♪

にんじんドッグ
材料：
6人分

野菜ダシ　240ml
リンゴ酢　60 ml
醤油　大さじ2
メープルシロップ　小さじ1
燻煙液 小さじ½
マスタードパウダー　小さじ2
パプリカパウダー　大さじ1
コリアンダーパウダー　小さじ½
ガーリックパウダー　小さじ½
ブラックペッパー（挽いたもの）　小さじ1
にんじん　6本（洗って皮を剥いておく。グリルする場合は下茹でしておく）
オリーブオイル　大さじ1（にんじんをグリルするため）
ホットドッグパン　6本

トッピング
クラシック
甘酢漬け野菜
イエローマスタード
ケチャップ
赤玉ねぎ（みじん切り）
チリ
ベジタリアン・チリ（肉を使わないチリ・ビーンズ）
チェダーチーズ（ピザ用）
コリアンダー（みじん切り）

青椒肉絲風
飴色に煮詰めた玉ねぎ　40g
ピーマン
パセリ（みじん切り）

メキシカン
黒豆
とうもろこし
サルサソース
コリアンダー（みじん切り）


作り方
中くらいのボウルに、野菜ダシ、リンゴ酢、醤油、メープルシロップ、煤煙液、マスタードパウダー、パプリカパウダー、コリアンダーパウダー、ブラックペッパーを入れて混ぜる。
にんじんを耐熱皿に並べ、上から(1)を注ぎ、30分以上浸けておく。
オーブンを220℃に予熱しておく。
オーブンで焼く場合は、耐熱皿をアルミフォイルで多い、40分オーブンで焼いてから、アルミフォイルを外してさらに25分、にんじんがナイフで簡単に切れるほどやわらかくなるまで焼く。
グリルする場合は、オリーブオイルをフライパンで熱して、浸けておいたにんじんを、漬け汁をスプーンでかけながら焼く。少し焦げ目が付くまで、両面2分ずつ焼く。
(4)あるいは(5)で調理したにんじんを、ホットドッグパンに挟む。
お好きなトッピングをのせて完成！

Ingredients:
for 6 servings
1 cup vegetable broth(240 mL)
¼ cup apple cider vinegar(60 mL)
2 tablespoons soy sauce
1 teaspoon maple syrup
½ teaspoon liquid smoke
2 teaspoons mustard powder
1 tablespoon paprika
½ teaspoon ground coriander
½ teaspoon garlic powder
1 teaspoon ground black pepper
6 carrots, washed and peeled (and boiled, if grilling)
1 tablespoon olive oil, for grilling
6 hot dog buns

TOPPINGS
CLASSIC
relish
yellow mustard
ketchup
red onion, chopped
CHILI
vegetarian chili
shredded cheddar cheese
fresh cilantro, chopped
ONIONS & PEPPERS
¼ cup caramelized onions(40 g)
green pepper
fresh parsley, chopped
SOUTHWESTERN
black bean
corn
salsa
fresh cilantro, chopped

Preparation
In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
Preheat the oven to 425°F (220˚C).
If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
Place the carrots in buns and add your desired toppings.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

♥ Follow me on Facebook: http://www.facebook.com/VansKitchen
♥ http://www.facebook.com/gocbep
♥ Ingredients:
(12 portions)

1 lb (453g) pork paste
1 14-oz (396g) pack of frozen cooked periwinkle snail meat, thawed
1 red jalapeño, sliced (or hot chili for more heat)
¼ cup minced shallot
1 stalk lemongrass, thinly sliced
1 stick ginger, peeled, thinly sliced
12 Kaffir Lime Leaves
Fish sauce (to taste)
Coarse ground black pepper
Salt
1 package of Frozen banana leaves, thawed, washed and patted dry

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♥ Nguyên liệu:
(12 phần)

1 lb (453g) giò sống
1 gói 14-oz (396g) ốc đông lạnh, xả đông
1 trái ớt sừng, thái lát (hoặc dùng ớt xiêm cay)
¼ cup hành ta, băm nhuyễn
1 nhánh sả, thái lát mỏng
1 khúc gừng, thái lát mỏng
12 lá chanh
Nước mắm
Tiêu xay thô
Muối
1 gói lá chuối đông lạnh, xả đông, rửa sạch, lau khô


♥ Here are a few of the tools I used in the video:
Cuisinart Mini Food Processor: http://amzn.to/12dJNtN
Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Victorinox Paring Knife: http://amzn.to/YgxiLH
OXO Good Grips 15-Inch-by-21-Inch Cutting Board: http://amzn.to/1Cv3z7O
KitchenAid Classic Y Peeler: http://amzn.to/YFI39P
Peugeot Paris U'Select Pepper Mill: http://amzn.to/1OKZHBJ
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p

♥ Music courtesy of Audio Network