#crispy chili oil

[twicethepixels]

Crispy Chili in Oil - Lao Gan Ma Edition 🌶️🔥

#cute pixels #pixel aesthetic #pixel art #pixel illustration #pixel food #8bit #8bit art #8bit food #crispy chili in oil #crispy chili oil #chili oil #spicy food

[junkyardhydroponics]

the dratini plush my friend got me for my birthday perfectly fits a jar of Lao Gan Ma Crispy Chili in Oil

#pokemon #lao gan ma crispy chili in oil

[agapintheskin]

i'll be home till after the first week of january btw if you want me to gif something just hmu. like any kp scenes or interviews etc. I'll be needing the enrichment in my enclosure.

#i'll probably leave the house like once to buy crispy chili oil if i can motivagte myself to #other than that i'm home doing fuck all #hell yeah

[asparkofmadness0]

Buy the Best Crispy Chili Oil

Visit our website at asparkofmadness.co to Buy Crispy Chili Oil and enjoy incredible deals at affordable costs. Get in touch with us at [email protected].

#Buy Crispy Chili Oil

[jualbasrengpedasmalang]

IG baswer_basrengndower, Jual Basreng Pedas Daun Jeruk Malang

Jual Basreng Pedas Daun Jeruk Malang

IG baswer_basrengndower, Kami menjual Basreng, Basreng Chili Oil, Basreng Crispy, Basreng Daun Jeruk, Basreng Daun Jeruk Pedas

Kami melayani pengiriman di malang, batu dan sekitarnya

Jual Basreng Stik Malang

Kami juga merupakan Distributor Basreng Ekonomis Malang, Distributor Basreng Viral Malang, Distributor Basreng Goreng Malang, Distributor Basreng Gurih Malang, Distributor Basreng Kering Malang, Distributor Basreng Kiloan Malang, Distributor Basreng Kering Daun Jeruk Malang, Distributor Basreng Malang Malang, Distributor Basreng Pedas Malang, Distributor Basreng Pedas Daun Jeruk Malang Bagi pecinta kuliner, mencicipi basreng adalah pengalaman yang tak boleh terlewatkan saat mengunjungi kota malang. Awalnya basreng hanya di temukan di warung-warung pinggir jalan atau kaki lima. Kini kami hadir untuk merekomendasikan anda mencoba basreng buatan kami, dengan rasa yang enak dan gurih yang terbuat dari bakso ikan yang diiris tipis kemudian di goreng. Basreng juga dapat di sajikan dengan taburan bumbu pedas.

Basreng kami tahan lama, tidak berbau dan yang terpenting tidak menggunakan bahan pengawet. Rasa pedas alami karena berasal dari cabe segar bukan cabe bubuk dan daun jeruk.

Kami melayani pengiriman, silahkan menghubungi :

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#Jual Basreng Pedas Daun Jeruk Malang #Jual Basreng Malang #Jual Basreng Chili Oil Malang #Jual Basreng Crispy Malang #Jual Basreng Daun Jeruk Malang #Jual Basreng Daun Jeruk Pedas Malang #Jual Basreng Daun Jeruk Original Malang #Jual Basreng 5K Malang #Jual Basreng Enak Malang #Jual Basreng Extra Pedas Malang #Jual Basreng Empuk Malang

[parveens-kitchen]

Pomfret Fish Fry

Simple Pomfret Fish Fry – a family favorite whenever we buy fish we mostly get black Pomfret, cut into good slices like in pic. Delicious in both curries and fried. Here’s a simple and quick recipe for Chili and Turmeric Pomfret fish fry:Ingredients:– 4-6 Pomfret fish slices– 1 teaspoon red chili powder– 1/2 teaspoon turmeric powder– Salt to taste– Oil for fryingInstructions:1. Clean and wash…

View On WordPress

#chennai food #coastal city #Crispy #Easy recipes #fish fry #Foodphotography #Frying Pan #Golden Brown #Indian recipes #Lemon Wedges #Oil #Pomfret #Red Chili Powder #Salt #Turmeric

[hiyouuk]

Laoganma Crispy Chilli Oil in Chinese supermarkets

Laoganma Crispy Chili Oil is a popular product which is being sold by the Chinese markets and if you are someone who loves spicy food, and you also cook for yourself or family and friends whenever you get time then you should definitely purchase the Laoganma crispy chili oil.

#Laoganma crispy chili oil #Chinese markets

[akchually]

.

#okay a cooking journey: #i bought habaneros instead of jalapenos because the store was out of jalapenos #how much hotter can they be? #i googled. 100x hotter. incredible. #can't use them for the jalapeno purpose but now they're wilting in my fridge #so! dehydrator. made habanero chili flakes. #you know what i love? chili oil. tried to do a habanero chili oil. filled the rv with a pepper spray kind of smoke in the process. #opened all the windows in 12°F weather to air it out #smells amazing though #so now i have this chili oil - still way too hot for me to eat. gotta diffuse. mixed it in with my strawberry vinaigrette recipe. #lots of sugar and lemon. perfect for baby mouth. #NO #it is now a jar of hot sauce. #not bad on a salad. still hard to eat and i need to use it within a week. #today i found it. had some rice with cashew cheese sauce and crispy brussels - needed some heat and sweetness #paired so perfectly you'd think i had done it on purpose. genuinely excellent food. hell yeah.

[recapitulation]

maybe if you put a packet of frozen broccoli or brussels sprouts on a sheet pan with olive oil/garlic/chili flakes and roasted it on 450F for 20mins and then turned the oven off and left the sheet pan in there while the oven cools and then ate crispy roasted veggies 20 mins later then maybe you would feel a bit better

[algorizmi]

paprika hendl

This is the recipe I’ve been using for years for Paprikash. (a.k.a. Paprikás Csirke / paprika hendl) In respose to the current hype, I figured I’d share it with you all. Makes 6 servings.

Ingredients

Oil, butter or lard -- 2 tablespoons

Chicken thighs, deboned & skin-on -- 2 ½ to 3 pounds

Onions, thinly sliced -- 2 (or 3 if small)

Hungarian sweet paprika – ¼ cup

Korean chili flakes – 2 teaspoons

Pastry flour -- 2 tablespoons

Poultry stock, unsalted -- 1 ½ cups

Red bell peppers, diced -- 2

Salt and pepper -- to taste

Sour cream -- 1 cup

Lemon juice (optional) -- 1 tablespoon

Directions

Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.

Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.

Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.

Stir in the sour cream and lemon juice if using. Adjust seasoning, thin with stock if desired, and reheat over low flame. Serve hot with spaetzle, gnocchi, or egg noodles.

Variations

Mushrooms can be added with the stock.

Kosher version: Instead of sour cream, use 50% more flour, 33% more lemon juice, and some extra stock. For passover use potato starch instead of flour.

#The quality of the paprika makes the dish #If you use an average jar from the grocery store spice aisle you will be disappointed #food #words in the words part #dracula daily

[softwaring]

breakfast bitch !

mi goreng hot n spicy, xo sauce, over medium fried egg, cilantro, green onion (gronion), sesame seeds, and crispy chili oil 😮‍💨

#made this this mornin !!! #food -

[agapintheskin]

Put on clothes. But at what cost?

#can someone pls come with me i need to buy crispy chili in oil

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

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Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.

#Nepali #Newari #vegan food #vegan recipes #gluten free

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲

#recipes #food #spells #kitchen witch #hearth witch #witchblr #witchcraft #witch #home witchcraft #healing food #soup #stew #beef stew #food spells #my spells #my recipes #aese speaks

[cravefoodie]

🌮🍗 Applebee's Chicken Wonton Tacos 🍗🌮

📋 Ingredients:

🐔 Chicken:

2 chicken breasts, finely diced

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

2 cloves garlic, minced

1 tsp minced fresh ginger

🥗 Asian-inspired slaw:

1 bag coleslaw

4 green onions, thinly sliced

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp honey

🌮 For tacos + toppings:

16 Wonton wrappers

Sweet chili sauce, to serve

Chopped cilantro, to serve

Sesame seeds, to serve

📝 Instructions:

1️⃣ Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.

2️⃣ Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.

3️⃣ Meanwhile, mix ingredients for coleslaw together in a large bowl.

4️⃣ Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and sesame seeds. Serve and enjoy!

💡 Notes:

​

◻️ Substitute the chicken breasts for boneless skinless chicken thighs if preferred.

◻️ Make your own sweet chili sauce using a combination of hot sauce and honey for a personalized touch.

◻️ Add in extra toppings like grated carrot or minced mushrooms for more variety.

◻️ For a low-carb option, use lettuce wraps instead of wonton wrappers.

#Applebees #wonton tacos #tacos #food #delicious #yum #yummy #recipe #recipes #text

[jualbasrengpedasmalang]

IG baswer_basrengndower, Jual Basreng Stik Malang

Jual Basreng Stik Malang

IG baswer_basrengndower, Kami menjual Basreng, Basreng Chili Oil, Basreng Crispy, Basreng Daun Jeruk, Basreng Daun Jeruk Pedas

Kami melayani pengiriman di malang, batu dan sekitarnya

Jual Basreng Yang Enak Malang

Kami juga merupakan Distributor Basreng Ekonomis Malang, Distributor Basreng Viral Malang, Distributor Basreng Goreng Malang, Distributor Basreng Gurih Malang, Distributor Basreng Kering Malang, Distributor Basreng Kiloan Malang, Distributor Basreng Kering Daun Jeruk Malang, Distributor Basreng Malang Malang, Distributor Basreng Pedas Malang, Distributor Basreng Pedas Daun Jeruk Malang Bagi pecinta kuliner, mencicipi basreng adalah pengalaman yang tak boleh terlewatkan saat mengunjungi kota malang. Awalnya basreng hanya di temukan di warung-warung pinggir jalan atau kaki lima. Kini kami hadir untuk merekomendasikan anda mencoba basreng buatan kami, dengan rasa yang enak dan gurih yang terbuat dari bakso ikan yang diiris tipis kemudian di goreng. Basreng juga dapat di sajikan dengan taburan bumbu pedas.

Basreng kami tahan lama, tidak berbau dan yang terpenting tidak menggunakan bahan pengawet. Rasa pedas alami karena berasal dari cabe segar bukan cabe bubuk dan daun jeruk.

Kami melayani pengiriman, silahkan menghubungi :

Telp/Wa : 0895331274051

IG : https://www.instagram.com/baswer_basrengdower/?utm_source=qr&r=nametag

Tiktok : https://www.tiktok.com/@basrengdower_?_t=8jq32XADhgY&_r=1

FB : https://www.facebook.com/profile.php?id=61556287236360

Link Wa : https://wa.me/62895331274051

#Jual Basreng Stik Malang #Jual Basreng Malang #Jual Basreng Chili Oil Malang #Jual Basreng Crispy Malang #Jual Basreng Daun Jeruk Malang #Jual Basreng Daun Jeruk Pedas Malang #Jual Basreng Daun Jeruk Original Malang #Jual Basreng 5K Malang #Jual Basreng Enak Malang #Jual Basreng Extra Pedas Malang #Jual Basreng Empuk Malang