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Pani Puri / Golgappe / Puchka This dish has many names and variations across different countries but one thing remains the same - it’s absolutely delicious 🔥 This is up there in my favorite street foods of all time! It’s refreshing, crunchy, sweet, spicy and oh sooo goood! 👹 Monster inspiration from @Gianluca Busani 🔥 INGREDIENTS: Stuffing: - 3 chopped boiled potatoes - 1 cup Boiled Black chana (Black Chickpeas) (Can also use regular chickpeas) - Chaat masala 1 tsp - Cumin powder 1 tsp - 1 tsp Kashmiri chili powder - 1/2 cup chopped Coriander (Wansoy) - 1/2 Red Onions - Salt to taste For Tamarind water: - 1/2 cup chopped mint - 1 cup chopped coriander - Green chilli (optional) - 3 tbsp tamarind paste/juice - 5 tbsp jaggery - 2 tsp cumin - 2 tsp chaat masala - 1 tsp ginger powder - 3 cups Water - Salt/black salt Crispy shells: - 1 pack ready to fry Pani Puri Chips - Vegetable Oil for deep frying Toppings: - Sweet Tamarind/Date Chutney (Optional) - Fried vermecelli noodles INSTRUCTIONS: 1. Chop potatoes into small chunks and boil until fork tender. In a separate pot, boil black chana until tender. (dried black chana must be soaked in water for at least 2-3 hours before boiling) 2. In a bowl, combine cooked potatoes, chana, coriander, onions and spice mix. Lightly mash together. 3. In a blender, combine coriander, mint, chili, tamarind, jaggery, spices and water. Blend well and place in chiller for at least 2 hours or until cold. 4. In a wok or pot, heat oil and deep fry pani puri shells until puffed up and crispy. 5. Put stuffing into shells, dip in cold tamarind water, top with fried noodles and enjoy! #panipuri #streetfood #golgappe #golgappa #puchka #poori

Duration: 46 sPosted : Sun, 14 May 2023 12:47:45

Juju

@jujumaoo

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Crying Tiger Steak 🇹🇭🐅🥩 One of my most favorite ways of preparing steak! This ELITE Thai dish is best paired with Nam Jim Jaew - a spicy, zesty, savory sauce with a hint of sweetness 🐅🔥 I used skirt steak since I love this cut of beef but feel free to use any cut you want! INGREDIENTS: steak and marinade: * skirt steak, 500g * oil for frying * 2 tbsp oyster sauce * 2 tbsp soy sauce * ¼ cup brown sugar nam jim jaew sauce: * 6 pcs Small asian shallots (6 pcs, sliced thinly) * 2 pucks Palm sugar, chopped * 1 tsp Toasted rice powder * chili flakes (to taste) * 1 tbsp Tamarind paste * 1 large lime, juiced * 2 tbsp cilantro, chopped garnishes: * lettuce * crispy fried shallots INSTRUCTIONS: - To make your steak marinate, in a container mix together soy sauce, oyster sauce and brown sugar. Add your skirt steak and allow it to marinate for 30 minutes (ideally 2 hours). Set aside. - Make your sauce by combining your shallots, palm sugar, toasted rice powder, chili flakes, fish sauce, tamarind paste, lime juice, cilantro in your mortar and pestle. - In a hot pan, sear your marinated skirt steak for around 2-3 minutes per side, or until preferred doneness. Leave the steak to rest for at least 5 minutes and slice into thin strips. - Serve your steak over rice and sauce and enjoy! #cryingtigersteak #cookingasmr #asmr

Crispy lemon Chicken Piccata This Crispy Lemon Chicken Piccata is absolutely bursting with flavor, thanks to the rich and flavorful taste of Pure Doña Elena Pure Olive Oil! 🍋✨ It’s easy-to-make, and a delicious dish that's perfect for any day of the week. Elevate your cooking game with Doña Elena products! This is sure to have everyone asking for seconds ☀️ INGREDIENTS: Fried chicken: - chicken leg quarter/thigh fillet - lemon pepper seasoning - Plain flour - (wet batter) flour/egg/seasoning/water mix - Seasoned flour *for the spices I just used italian seasoning or you can use garlic powder/paprika/onion powder Sauce: - 4 tbsp Pure Doña Elena Olive Oil - 1 onion, chopped - 6 cloves garlic, sliced - 1 jar Dona Elena Capers in vinegar, drained - 1 tbsp flour - 1/2 cup white wine - 1 cup Reduced beef/chicken stock - parsley, chopped - Butter, cubed - Lemon Juice & Zest Garlic rice INSTRUCTIONS: - make lemon sauce by sautéing onions, garlic and capers in olive oil. Sweat until translucent and add in flour. toast for 1-2 mins. - Deglaze pan with white wine and add in your chicken/beef stock and lemon juic/zest. Whisk until mixture thickens. - Turn off the heat and whisk in your cold butter cubes and parsley so that it emulsifies into the sauce. Set aside. - Season your chicken fillets with lemon pepper on each side. coat in plain flour, wet batter and back into the seasoned flour. Deep fry at 165 for 10-15 mins until crispy. - Serve chicken on top of garlic rice, pour over sauce, add crispy capers, top with more parsley and enjoy!

Korean Chicken & Waffles 🍗🧇 If there was a korean counterpart to chicken and waffles this would probably be it. I used a waffle maker to cook the savory korean pancakes also known as pajeon. Drizzled over some gochujang maple syrup and oh boy was it absolutely delicious! used instant mix for convenience but feel free to use your own recipe for fried chicken. INGREDIENTS: Chicken: - chicken leg quarter - 1 tbsp garlic/ginger, grated - 2 tbsp soy sauce - 1 tbsp mirin - instant korean fried chicken mix powder - egg - water as needed Pajeon waffles: - Chives - red and white onion - Jalapeno peppers - Red chili - Sesame oil - Salt & Pepper - Instant Pajeon mix - Water as needed - egg Hot maple syrup: - 1 tsp gochugaru flakes - 1 tbsp gochujang - 1 cup maple syrup - Salt INSTRUCTIONS - Marinate your chicken in garlic, ginger, soy sauce and mirin. Coat in plain flour and dip into thick mixture of instant fried chicken mix/water and then into the mix again. Deep fry at 165 for about 15 mins. - Combine together pajeon mix, water and egg to form a thick batter. Add in veggies/sesame oil and mix well. Add into waffle maker and cook until desired level of crispness. - In a saucepan, Make hot maple syrup by combining gochugaru, gochujang and maple syrup. Bring to a gentle simmer for 3 mins to infuse and set aside. #cookingasmr #asmr

Mango Graham Shake  This is one absolute banger of a shake for those hot summer days made better with Happy Barn Full Cream Milk. It’s so creamy and has a very silky texture making it the ideal partner for your summer coolers!  Level up your drinks game by using @eurorich’s Happy Barn Full Cream Milk, your ideal beverage partner!  Recipe: Mango Graham Shake * Mangoes, 3 mangoes, cubed * Happy Barn Full Cream Milk, 2 cups * Grahams, crushed * Vanilla Ice Cream (optional) * Condensed Milk, ¼ cup * Evaporated Milk, ¼ cup Sago Pudding * Cooked Sago * Coconut Cream, 1 cup, Whipped Coconut Cream Mango-Peach Compote * Canned peaches, 2 peach halves, roughly chopped * Mangoes, 2 mangoes, roughly chopped * Sugar, ⅛ cup of sugar * 1 lime, juiced #eurorich #happybarn #freshmilk #happybarnmilk #fullcreammilk

Short Rib Ragu 🍝🙌 INGREDIENTS: Sauce: - Carrots, Celery, Onion (¾ cup, finely sliced) - Garlic (8 cloves, sliced) - Tomato Paste (2 tbsp) - Red Wine (1 cup) - Tomato Sauce (700 ml, Passata) - Beef Stock (2 cups) Short Ribs + Pasta - Beef Short Ribs (Use about 1 kg): - Salt and Pepper (To taste) - Fettuccine (Or pasta of your choosing) - Grated Parmesan (To Taste) - Parsley (for Garnish) Bouquet Garni: - Rosemary, Thyme, Sage, Bayleaf (Tied together by butchers twine) Instructions - Season your beef short ribs with salt and pepper, and in a hot dutch oven, give them a hard sear. - Remove beef from the pan, and in the same pan add your chopped carrots, onion, celery, and garlic. Saute for 2-3 minutes and add in tomato paste. - Deglaze with red wine and add in your beef stock. Let simmer for 2-3 minutes. - Add in your Passata sauce along with your seared beef and your bouquet garni and season to taste with salt and pepper. - Slow cook on low heat for 3-4 hours or until beef is tender. - Remove beef from sauce and shred. - Add beef back into the mixture and mix well to combine, In a separate pan, add some of your sauce along with your cooked pasta. Add some pasta cooking water and mix well to combine. - Grate some parmesan cheese over your pasta, serve and enjoy! #Shortribragu #cookingasmr #asmr