The Best Spinach Dip I've Ever Made!
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Simple Stir-Fried Chinese Spinach with Garlic | Su's Cookbook
Stir-Fried Chinese Spinach with Garlic Recipe
By Su’s Cookbook
Ingredients :
350gm Chinese spinach
4 cloves of garlic, minced
White pepper powder
Sauce mix:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp water
½ tsp of sugar
Oil for cooking
Some water to sprinkle
Method:
Heat up some oil in a wok over medium flame. Add in the minced garlic and stir-fry until fragrant.
Then, add in the spinach. Sprinkle a little water and cook until it is wilted.
Finally, add in the sauce and some white pepper powder and it’s done!
Simple, Quick & Delicious Thai Stir Fry Water Spinach Recipe
Thai Stir Fry Water Spinach is crunchy, with an aromatic fragrance of the fish sauce and is very delicious. It can darken very quickly, but not if you follow this method of cooking. Enjoy! Ingredients & Utensils ↓
Thai Stir Fry Water Spinach Recipe
Ingredients:
450g kangkung:
5 cloves of garlic:
6 pieces of red bird’s eye chilli:
2 tbsp of fish sauce:
1/2 tbsp of sugar
2 tbsp of cooking oil:
Utensils:
granite pan:
silicone turner:
Served with:
rice:
sambal / shrimp paste with chillli:
hard boiled eggs:
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
The spinach artichoke dip in this video is simple to make and delicious. No matter how many years go by, this creamy dish remains a crowd pleaser. It's cheesy and fragrant, and if you don't like artichokes, don't worry — you'll never know they're in there! Chef Nicole McLaughlin has all the tips and tricks you need to produce this classic appetizer.
#Allrecipes #Spinach #Artichoke #Dip #Appetizer #GetCookin
Get the recipe at:
00:00 Introduction
00:14 Mixing The Cheese Base
1:06 How To Add The Vegetables
1:30 How To Bake The Dip
2:17 Taste Test
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
Tamarind Garlic Spinach Dal
Tamarind Garlic Spinach Dal (Toor & Masoor)
Serves: 2-3
// INGREDIENTS //
- 1/2 cup split yellow pigeon peas (aka arhar or toor dal)
- 1/2 cup red lentils (aka split masoor dal)
- 3 cups water
- 3 birds eye / thai green chilies (+/- adjust as needed)
- 1/2 inch ginger, grated
- 1 large tomato (optional since the tamarind does a lot of the heavy lifting here)
- 3/4 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Couple big handfuls of spinach, whole or chopped (and if you use frozen, add it before pressure cooking)
- Tamarind paste / tamarind water to taste (start with 1-2 tsp if using paste and 1/4ish cup if using water)
- 2 tbsp ghee or avocado oil
- 1/2 tsp cumin seeds
- 6-8 cloves of garlic
- 1/4 tsp red chili powder (+/-) [kashmiri red chili will give you a nice color but not a lot of heat so adjust as needed]
- Optional tadka add-ons: onions, hing (asafoetida), kadi patta (fresh curry leaves), dried red chili, anything!!
// RECIPE //
1️⃣ Wash and rinse your dal well a few times until water is clear. The 8 ingredients I typically always add before pressure cooking are: lentils, water, chilies, ginger, tomato, coriander powder, turmeric, and salt.
2️⃣ Pressure cook on High, Natural Release for 6 min. Let it naturally release all the pressure for 10 min and if it's not done after that, manually release all the pressure until the safety valve drops and then open the lid
3️⃣ Optional - for pot-in-pot method rice, add your washed rice and water in a separate steel, ceramic, or pyrex bowl and place on top of a trivet. 1 cup of rice to 1.5 cup of water.
4️⃣ Once that's done, add in spinach, tamarind, and mix.
5️⃣ In a small pan or tadka pan, heat up your ghee/oil. Once hot, add cumin seeds and things like kadi patta, hing, or onions. After about 30 sec, add the garlic and keep on low-med heat, making sure you don't burn it and mix for 30 sec or so. Add kashmiri red chili at the end if you want a nice color and a little extra heat. Keep on a medium flame for just 10-20 sec and add to your dal.
6️⃣ Taste & adjust for salt and tamarind - can add a squeeze of lemon too!
#daltadka #instantpotrecipes #shorts