How To make Abc Vegetables N' Chili
1 lb ground chicken breast, skinless
1/2 c onions
chopped
1/2 c bell peppers :
chopped
3 c water
15 ozs tomato sauce
15 ozs stewed tomatoes undrained
2 tsps chili powder
1 tsp salt
1/4 tsp black pepper
2 c frozen mixed vegetables :
thawed
1 c alphabet pasta -- uncooked
In a kettle, combine chicken, onions, and bell peppers. Cook over medium high h eat, stirring occasionally, until chicken is no longer pink. Add water, tomato sauce, stewed tomatoes, chili powder, salt, and black pepper. Continue cooking, stirring occasionally, until chili comes to a boil. Add mixed vegetables and p asta. Reduce heat to medium low. Continue cooking, stirring often, until flavor s are blended, 20 minutes.
How To make Abc Vegetables N' Chili's Videos
Yummy Pork Ribs Stir Fry | Chinese Style Pork Ribs
Quick and easy stir fried pork ribs recipe.
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Indomie Mi Goreng Hack ???????? Garlic Chilli Oil Noodle
Indomie Mi Goreng is Indonesian made instant noodle that is loved by a lot of people. It's cheap and taste delicious. Indomie Mi Goreng is a dry type of noodle so it is not instant noodle soup like ramen. This short video, we show you super easy recipe to spice up your Indomie Mi Goreng with garlic scallion chilli oil and topped with delicious sunny side up fried egg. Let us know what's your favourite instant noodle hack?
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We're Nick and Helmi, Food and Travel Content Creator based in Sydney Australia. When we are not traveling overseas, we show you things to do and where to eat in Sydney. We're on a journey to achieve our dream as full time video creator. Come along and be a part of our journey!
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Chili Cook off
We talk about a great event happening in the Bay area.
If you like Indomie Noodles you must try this recipe! ????
Indomie noodles recipe | Indomie recipe | Indomie noodles | Ramen recipe | Instant noodles | Instant ramen
Toss aside your instant ramen seasoning packet and try this delicious indomie mi goreng style sauce instead! It's the perfect blend of salty, sweet and umami. Feel free to adjust the spice or sweetness to your liking and make epic indomie mi goreng noodles at home!
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*RECIPE* (1 serving)
INGREDIENTS:
1 pack instant ramen noodles (seasoning packet not needed)
2 shallots/green onions
2 garlic cloves
3 tbsp oil
---Sauce---
1 tsp sweet chilli sauce
1 tsp light soy sauce
1 tsp dark soy sauce
2 tsp water
PROCESS:
1. Thinly slice 2 shallots/green onions. Shallots are preferred as they are sweeter but green onions work too
2. Mince 2 cloves of garlic. Add more if you like a stronger garlic flavour
3. Prepare the sauce and set aside
4. On low flame, fry shallots/green onion in 3 tbsp oil until golden and crisp. Take it off the pan when it turns pale gold or it will burn and taste bitter
5. Cook 1 pack of instant ramen noodles as per package instructions. Drain and set aside
6. Retain 1 tbsp oil from the pan used to fry the shallots/green onions. The remaining oil is flavourful and can be used in other dishes
7. On low flame, sauté minced garlic for 30 seconds or until lightly golden
8. Pour in the prepared sauce and simmer for 30 seconds
9. Add the cooked ramen noodles and mix quickly
10. Stir fry for just 30 seconds or the noodles will get mushy
11. Add ramen noodles to a serving bowl, garnish with crispy fried onion and green onions. Enjoy!
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SUBSTITUTES:
• No sweet chilli sauce?
Substitute with 1/2 tsp chilli sauce or sriracha + 1/2 tsp sugar
• No shallots or green onions?
Thinly sliced regular onions work too
• No dark soy sauce?
Replace with regular soy sauce. However, the colour of the noodles will be pale
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TIPS:
• Prepare all ingredients in advance as the dish comes together very quickly
• Slightly undercook the noodles to prevent it from turning mushy
• Fry scallions/green onions in a large batch as they are extremely tasty and can be used to garnish many dishes
• The onion flavoured oil is delicious so please don’t throw it away
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
???? Dad's SOOTHING Bok Choy Soup (白菜猪肉汤)!
Watch Daddy Lau teach us how to make bok choy soup with pork! This is such an easy and healthy recipe that's perfect for a quick dinner.
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If you don't live near an Asian market, you buy these online / on Amazon:
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- Dark Soy Sauce (Handcrafted):
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Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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⏲ CHAPTERS ⏲
00:00 - Intro
00:34 - Background on Bok Choy
01:09 - Prepare pork
02:23 - How to keep bok choy fresh for longer?
04:20 - How to wash bok choy thoroughly
05:22 - Trim bok choy
05:52 - Prepare soup broth
07:03 - Cook bok choy
08:28 - Add pork, chicken bouillon
09:06 - Plate & enjoy!
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Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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