This amazingly creamy Chili Oil Spaghetti Recipe is a weeknight PASTA-BILITY
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LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS!
LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin!
Ingredients:
6-7 pieces garlic
1 onion
2 + 1 tbsp chili oil (
2 tsp salt
1 1/2 cups raw cashews
2 1/2 cups water
100g chanterelles
pepper to taste
1/4lb spaghetti
few leaves of basil
Directions:
1. Roughly chop the garlic and finely chop the onion
2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min
3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes
4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks
5. Bring a pot of water to boil for the noodles
6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)
7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally
8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan
9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)
10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Hearty vegetable soup from southeastern France old dauphine province.
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Chicken Coriander Soup Recipe by Food Fusion
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Written Recipe:
Serves 4-5
Recipe in English:
Ingredients:
-Boneless chicken cubes 250g
-Lehsan (Garlic) chopped 1 tsp
-Adrak (Ginger) chopped 1 tsp
-Water 6-7 Cups
-Cooking oil 1-2 tbs
-Pyaz (Onion) chopped ½ Cup
-Gajar (Carrot) chopped ½ Cup
-Chicken cube 1-2
-Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lemon zest ½ tsp
-Lemon juice 2 tbs
-Soy sauce 1 tbs
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Cornflour 3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) 1
-Lemon juice 1 tsp
-Kali mirch (Black pepper) crushed
-Hara dhania (Fresh coriander) chopped
Directions:
-In a pot,add chicken,garlic,ginger,water & bring it to boil,remove scum then cover & cook on low flame for 15-20 minutes.
-Take out chicken pieces & shred chicken then strain stock & set aside.
-In the pot,add cooking oil,onion,carrot & sauté for a minute.
-Add shredded chicken & mix well.
-Add chicken stock,mix well & bring it to boil.
-Add chicken stock cube,pink salt,black pepper crushed,lemon zest,lemon juice,soy sauce,fresh coriander & mix well.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add egg white & stir gently.
-In a serving bowl,add lemon juice,prepared soup,black pepper crushed,fresh coriander,lemon slice & serve hot!
Recipe in Urdu:
Ajza:
-Boneless chicken cubes 250g
-Lehsan (Garlic) chopped 1 tsp
-Adrak (Ginger) chopped 1 tsp
-Water 6-7 Cups
-Cooking oil 1-2 tbs
-Pyaz (Onion) chopped ½ Cup
-Gajar (Carrot) chopped ½ Cup
-Chicken cube 1-2
-Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lemon zest ½ tsp
-Lemon juice 2 tbs
-Soy sauce 1 tbs
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Cornflour 3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) 1
-Lemon juice 1 tsp
-Kali mirch (Black pepper) crushed
-Hara dhania (Fresh coriander) chopped
Directions:
-Pot mein chicken,lehsan,adrak aur pani dal dein aur ubal anay ka bad scum ko remover ker lein aur dhak ker halki ancch per 15-20 minutes kliya paka lein.
-Chicken pieces ko nikal ker chicken ko shred ker lein aur stock ko strain ker ka side per rakh dein.
-Pot mein cooking oil,pyaz aur gajar dal ker ek minute kliya sauté ker lein.
-Shredded chicken dal ker ache tarhan mix ker lein.
-Chicken stock dal ker ache tarhan mix karein aur ubal anay dein.
-Chicken stock cube,pink salt,kali mirch crushed,lemon zest,lemon juice,soy sauce & hara dhania dal ker ache tarhan mix ker lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki zardi dal ker gently stir ker lein.
-Serving bowl mein lemon juice,tayyar soup,kali mirch crushed,hara dhania,lemon slice dal dein & garam serve karein!