Make this restaurant-style spicy Chinese eggplant recipe at home | Marion’s Kitchen
A classic Chinese eggplant recipe from Sichuan province. This is one of my all-time fav Chinese vegetable recipes. It's a Chinese eggplant recipe with garlic sauce that's spiked with chilli oil and Sichuan peppercorns. Try it served as is with steamed rice, or as part of a Chinese banquet-style spread.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Trending CHILLI OIL Maggi Recipe Korean Style 2X Spicy!????#youtubeshorts #shorts #foodshorts #recipe
#ramen #foodchallenge
Trending chilli oil Maggi review! This chilli oil Maggi is spicy, smoky, oily and absolutely worth a try!
Recipe
Maggi
Maggi masala
Sesame seeds
Red chilli powder
Salt
Spring onion
Garlic
Oil
Soy sauce
This is a one time try according to us because it’s not balanced with the right amount of red chilli sauce! You can add that and try this one!
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Tags: Maggi recipe, trending recipes, Maggi review, food review, Maggi noodles, instant noodles, instant ramen, Korean ramen, instant spicy noodles, spicy Maggi recipe, food vlogger, foodies
Homemade Spicy Hot Pot Flavor Base Recipe
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The weather in GZ is getting colder and colder lately. Now it is the best time for hot pot. If you want to make a good hot pot, you need a good hot pot soup base. In this video, I will show you how to make a spicy numbing hot pot soup base.
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???? PACKAGED HOT POT SOUP BASE -
**INGREDIENTS FOR GROUND SPICES**
- 4 pieces of bay leaves [香叶] [Amazon Link:
- 3 pieces of star anise [八角] [Amazon Link:
- 6 pieces of white cardamom [白豆蔻] [Amazon Link:
- 1 big stock of cinnamon, use scissors to cut it small [桂皮]
- 1 tsp of clove [丁香] [Amazon Link:
- 2 tbsp of Gancao [甘草] [Amazon Link:
- 1/3 cup of Sichuan peppercorn [花椒] [Amazon Link:
- 1 tbsp of fennel seed [茴香] [Amazon link:
- 1 tbsp of cumin seed [孜然] [Amazon Link:
- 1/3 cup of chili flake [辣椒粉] [Amazon Link:
**INGREDIENTS FOR CHILI BLENDS**
- 1.5 cup of red chilies [美人椒]
- 3/4 cup of garlic
- 1/2 cup of ginger
- 1/3 cup of face heaven chilies [朝天椒]
**OTHERS**
- 1 cup of Dou ban Jiang [豆瓣酱] [Amazon Link:
- 1/3 cup of spicy fermented soybean paste [香辣豆豉酱] [Amazon Link:
- 1 tbsp of sugar
- 1 tbsp of salt
- 5 cup of canola oil + 1 cup of lard
**STEP BY STEP**
- Grind all the dry spices into powder (4 pieces of bay leaves, 3 pieces of star anise, 6 pieces of cardamom, 1 big stock of cinnamon, 2 tbsp of Gancao, 1/3 cup of Sichuan peppercorn)
- Put the spice powder in a bowl, then add in 1 tbsp of fennel seed, 1 tbsp of cumin seed, 1/3 cup of chili flake. Mix everything together until well combined.
- Besides the dried ingredients. You also need to grind some wet ingredients (1.5 cups of red chili Mei ren jiao, 3/4 cup of garlic, 1/2 cup of ginger, 1/3 cups of face heaven chili)
- Put the chili mixture and the ground spices in the wok. Add 1 cup of Dou ban Jiang, 1/3 cup of fermented soybean paste. Stir this on low heat until well combined. Add 1 tbsp of sugar and 1 tbsp of salt, keep mixing everything.
- At the same time, get another pot. Heat up 5 cups of canola oil and 1 cup of lard. Traditionally this is done with pure beef tallow. But I don’t like that much animal fat so I just did a little change. You can use pure canola oil, it is fine. Bring the oil to 350 degrees Fahrenheit.
- Then pour the hot oil into the wok. You should see it is bubbling a lot. That will wake up most of the flavor. And be careful, it is safer to do it in batches.
- Let it cook on low heat for about 20 minutes. Turn off the heat and wait until it cools down to room temperature.
- This is my recommendation for making the spicy hot pot: 2 cups of base + 8 to 10 cups of chicken broth. This recipe is enough for you to make 3 hot pot.
- You can save the base in the freezer for 1.5 months.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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The EASIEST/TASTIEST Jollof Spaghetti Recipe - READY IN 20 MINUTES - ZEELICIOUS FOODS
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How to Make Tomato/Pepper Blend Base -
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How to Make Spicy, Sticky Chicken Wings -
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Ingredients
- 250g spaghetti
- 1 cup tomato/pepper blend base (see video link above)
- 3 tablespoon tomato paste
- 1/2 tablespoon curry powder
- 1/4 tablespoon thyme
- 3 seasoning cubes
- 1/2 tablespoon ground pepper
- 1/4 tablespoon ginger powder
- 1 green bell pepper (cut in strips)
- 1 red bell pepper (cut in strips)
- 2 carrots (cut in strips)
- 1 onion bulb
- 1/4 cup vegetable oil
- 1 chicken breast ( cut in strips)
- Salt to taste
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The Spicy + Creamy Soup Recipe any NOODLE HEAD CAN MAKE!
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LEARN HOW TO MAKE AN EASY + QUICK SPICY NOODLE SOUP RECIPE TODAY!
LAY HO MA! This is definitely one of those fast to make and furious in flavour recipes. Join me in this episode and learn how to make an irresistible spicy noodle soup recipe right at home! Let's begin
Ingredients:
115g vermicelli noodles
1/2 cup + 2 tbsp coconut cream
40g broccolini
50g oyster mushrooms
5 water chestnuts
3 baby corn
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tbsp maple syrup
2 cups vegetable stock (
1 tbsp chopped green onions
2 tsp white sesame seeds
pinch of chili threads
1-2 tbsp chili oil (
Directions:
1. Bring some water to boil for the noodles. Soak the vermicelli noodles in the hot water for about 5min. Gently stir the noodles to keep them from sticking
2. Heat up a saucepan to medium heat. Add 2 tbsp of coconut cream and let it cook for about 2-3min
3. Add the broccolini and oyster mushrooms. Sauté for 4-5min. Then, add the water chestnuts and baby corn. Sauté for another couple of minutes
4. Add the doubanjiang and stir into the veggies. Add 1/2 cup of coconut cream and stir
5. Add the soy sauce, maple syrup, and vegetable stock. Turn the heat up and bring to a boil
6. When the noodles are done, strain them out and place them into the serving bowl
7. When the soup comes to a boil, carefully pour onto the noodles
8. Garnish with freshly chopped green onions, white sesame seeds, chili threads, and chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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How to make Chili Oil ***EASY 5 MIN RECIPE*** CHINESE HOT SAUCE (中国辣椒油)
IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice
LAY HO MA everyone! I'm so excited to have filmed this to share with you - it was a highly requested recipe! Plus, I'm Chinese so I'm not sure why this episode was not filmed sooner! Nonetheless, join me in today's episode and learn how to make Chinese chili oil from scratch! Let's begin.
Ingredients:
4 tbsp red pepper powder (find this at Asian grocers)
2 tbsp toasted white sesame seeds
1 tsp sichuan peppercorns
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed or vegetable oil
1 small piece ginger
Directions:
1. In a mason jar, add in all the dry ingredients. Crush the peppercorns in a pestle and mortar
2. Add the sesame oil into the jar
3. Heat the oil in a saucepan over medium high heat for about 3-5min
4. Place the ginger in the oil
5. When the ginger turns golden brown, remove it, and turn the heat off
6. Carefully pour the hot oil into the mason jar
7. Let the incredible flavour infuseeeeeeeeee!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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Try this in my Spicy Tan Tan Vegan Ramen:
VEGAN RAMEN COOKBOOK NOW AVAILABLE:
wilyeung.com/cookbook