關於 how to cook with dried chili peppers ，我們在網路上蒐集到這些相關的討論、資訊與評價

ลูกชิ้นปิ้งงงง!! ทำก็ง่าย กินก็ง่าย ก็ต้องทำกันแล้วล่ะคร้าบ 😋
แอดมีน้ำจิ้มสูตรเด็ด เข้มข้น จัดจ้าน มาฝากด้วยน้า
แซ่บแน่งานนี้ #STCooking

#ลูกชิ้นปิ้งน้ำจิ้มแซ่บ เด็ด เผ็ด สะท้านลิ้น!!!😋🔥
สูตรน้ำจิ้มที่ใส่พริกเน้นๆ ได้ลิ้มรสความเผ็ดทุกอณูแน่นอน
แทรกด้วยความหวานจากน้ำตาลปี๊บ
ทำตามเลยตามสูตรข้างล่างนี้ไปปิ้งลูกชิ้นเอย ไส้กรอกเอย
แล้วมาจุ่มมาจิ้มกับน้ำจิ้มแซ่บสูตรผม🍡🍢🤩
🍴ส่วนผสมน้ำจิ้มแซ่บ🍳
พริกขี้หนูแดงแห้ง 2 ถ้วยตวง
น้ำเปล่า 2.5 ลิตร
น้ำตาลปี๊บ 2 ถ้วยตวง
น้ำปลา 1 ถ้วยตวง
เกลือป่น 1 ช้อนโต๊ะ
ซอสมะขามเปียก 3 ถ้วยตวง
ซีอิ๊วดำ 3 ช้อนโต๊ะ
พริกป่น 2 ถ้วยตวง
แป้งมัน 1 ถ้วยตวง
น้ำเปล่า 1 ถ้วยตวง(ละลายแป้ง)
🍴ส่วนผสม🍳
ลูกชิ้นหมู
ลูกชิ้นปลา
ลูกชิ้นเอ็นหมู
ไส้กรอก
🍴วิธีทำ🍳
1.ตั้งกระทะร้อนใส่พริกขี้หนูแดงแห้งคั่วไฟกลางอ่อน
จนหอมฉุน(สีเข้มขึ้น) เตรียมไว้
2.เตรียมหม้อหุงข้าว ผสมซอสมะขามเปียก
น้ำตาลปี๊บ น้ำปลา น้ำเปล่า เกลือป่นเข้าด้วยกัน
3.กดให้หม้อหุงข้าวทำงาน รอน้ำจิ้มค่อยๆร้อนขึ้น
ผสมพริกป่นลงไป คนให้เข้ากัน
4.ผสมแป้งมันกับน้ำเปล่าคนให้เข้ากัน
ค่อยๆเทเติมลงไปคนให้เข้ากัน รอจนแป้งสุกเดือดอีกครั้ง
5.ใส่พริกขี้หนูแห้งที่คั่วเตรียมไว้ลงไป คนผสมให้เข้ากัน
6.ปิ้งลูกชิ้น ไส้กรอกต่างๆให้ร้อน นำมาจิ้มในหม้อน้ำจิ้ม
เรียงลูกชิ้นใส่จาน จัดเสิร์ฟ
#STCooking #Starvingtime
#Grilled meatballs. Spicy, spicy, tremble at the tongue!!! 😋🔥
A recipe for sauce with chilli sauce. It's delicious. It's spicy for sure.
Inserted with sweetness from sugar.
Follow the recipe below. Let's go to grill meatballs. Sausage.
Then come to dip and dip with spicy sauce. Hair recipe 🍢🤩
Spicy sauce mix 🍳
2 cup dried red chili
2.5 liters of water
2 cups of sugar.
1 cups of fish sauce.
1 tbsp ground salt
3 cup wet tamarind sauce.
3 tbsp black soy sauce
2 cup of ground chili
1 cups of oily powder.
1 cups of water (melted powder)
Ingredients 🍳
Pork meatballs
Fishballs
Meatballs with pork
Sausage
How to do it 🍳
1. Set a hot pan. Add red chili, dry, roasted red, medium heat.
Poor fragrance (darker) prepare for it.
2. Prepare a rice cooker with wet tamarind sauce.
Sugar pip, fish sauce, water, salt together.
3. Press to cook rice cooker to work. Wait for the sauce to heat up slowly.
Mixing ground peppers to match
4. Mix oil powder with water.
Slowly pouring and filling people together. Wait until the powder is ripened again.
5. Put the roasted dried chili pepper. Prepare to mix together.
6. Toasted meatballs. Sausage to heat. Poke in the pot.
Sorting meatballs on a serving plate.
#STCooking #StarvingtimeTranslated

Here's a tip for busy mamas! How do you fit in nutritious homemade goodness when you don't really have the time or sanity to slave in the kitchen everyday? 😅

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Batch cook for an army then reinvent your dishes!

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Tonight, I marinated a huge amount of ground beef and made a ridiculously huge pot of ragu sauce.

I packed it full with organic goodies like kale, red + yellow + green peppers, carrots, eggplants, mushrooms, fresh and dried herbs, quinoa flakes, garlic, onions, spinach and antioxidant-rich in season tomatoes!

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Just to illustrate how I will use this:

MEAL 1 + 2 :
I froze half the ground meat mixture (ground beef + pork, onions, kale, eggs, quinoa flakes, crackers, garlic, seasoning) and then separated it again and saved it for hamburgers and American chili for different days. It's so great because it's already full of flavor that all I have to do is just thaw it and it will add so much depth to any dish too!

MEAL 3 + 4:
With the other half of the ground meat mixture, I rolled it up into meatballs and cooked it in the veggie-packed tomato sauce.

I served a quarter of it over ravioli w a quick fruit salad for dinner tonight.

Whatever leftovers from tonight's dinner is an easy lunch for us tomorrow!

MEAL 5 + 6 (+7 ish):
Then I mashed the rest of the meatballs into the sauce, roasted some eggplants, peppers and garlic, made a quick spinach bechamel sauce and layered it into moussaka-lasagnas. I made three portions : one for dinner tomorrow night w a green salad, one to freeze for a day I don't feel like cooking, and another for a friend!

MEAL 8:
I froze the leftover ragu that I will either defrost for a quick pasta dinner or use as a base for homemade pizza night or spread over a sub and top w cheese and grill for a yummy sandwich!

That's 8 meals in one cooking session! Woohoo! 🙌

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Learn other easy cooking hacks like these at our FOOD WARS! Workshop this coming Saturday! Check out our Events page or message us for more details!

The main ingredients of a Kung Pao dish (宫保), sometimes written as Gong Bao or Kung Po, are peanuts, vegetables, and chili peppers. Although Kung Pao Chicken is one of the most popular permutations ordered, you can actually use the main sauce and add your preferred key ingredients such as chicken, beef, tofu, vegetables, etc.

Previously we created a video recipe on kung pao chicken and received overwhelming response from all of you. We hope you will enjoy this Kung Pao Tofu recipe too.

Refer to the ingredient list below or go to our website here http://spicenpans.com/kung-pao-tofu/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 - 4 pax

1/2 thumb size ginger - minced
3 cloves of chopped garlic
10 pcs of dried chilli - deseeded & rehydrated
1/2 a red onion - sliced in wedges
1.5 cups of water
1 tablespoon of oyster sauce (use mushroom sauce to make it vegan)
1 tablespoon of light soya sauce
1 tablespoon of premium dark soya sauce
1 piece of firm tofu (tao kwa) - airfried or baked at 180C for 15mins
0.5 teaspoon of sugar
1 stalk of spring onion
Half a bell pepper
1.5 teaspoons of black vinegar
Some cornstarch solution
1/4 cup of roasted peanuts
1 tablespoon of Chinese cooking wine
0.5 tablespoon of sesame oil

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Cast Iron Wok: https://amzn.to/2MvAssa
Oyster Sauce: https://amzn.to/2sZ8FIj
Light soy sauce: https://amzn.to/2KOU90F
Dark soy sauce: https://amzn.to/2NHD9XY
Sesame Oil: https://amzn.to/2takLOa
Shaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS

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If you like this recipe, you might like these too:

Pork Ribs King /Kyoto Ribs排骨王 / 京都排骨
https://youtu.be/0WXGuOQq_xU

Braised Pork Ribs in Oyster Sauce 蚝油焖排骨
https://youtu.be/dgCQia2Qr-4

Steamed Spare Ribs w/ Black Beans 港式点心黑豆蒸排骨
https://youtu.be/CD15yaRREJY

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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Ingredients:

80g sunflower seeds
200g chickpea(about 550g after boiling)
2 tbsp olive oil
zest of a lemon
3 tbsp lemon juice
1 tsp jalapeno (of course you can add more!)
2 cloves of garlic
1 tsp salt
1 tsp berbere spice

[Berbere Spice]
10g dried chili peppers(abou1 - 2 tbsp chili powder)
2 tbsp paprica powder
1 tsp salt
1 tsp coriander
1/2 tsp dried ginger(I forgot to add in the video. lol)
1/2 tsp fenugreek
1/2 tsp cardamom
1/2 nutmeg
1/2 all spice
1/4 clove


Instructions:

1. soak chickpeas for 6 hours, then cook with pressure cooker for 5 min.
2. toast sunflower seeds.
3. put all the ingredients for berbere spice except for nutmeg in a grinder then make it into powder. add grated nutmeg.
4. combine all the ingredients together in a food processor and process. add water if needed.
5. serve with pita or whatever you like ;)

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「材料」

サンフラワーシード（生）　80g
ひよこ豆　200g(茹でたら550g)
オリーブオイル　大さじ２
レモンの皮　レモン１個分
レモン果汁　大さじ３
ハラペーニョ　小さじ１（オプショナル）
ベルベルスパイス　小さじ1〜2
にんにく　2つ
塩　小さじ1

◎ベルベルスパイス◎
チリパウダー　大さじ1〜2（唐辛子１０g）
パプリカパウダー　大さじ2
塩　小さじ1
コリアンダーパウダー　小さじ1
ジンジャーパウダー　小さじ1/2（動画では入れ忘れました。笑）
フェヌグリークパウダー　小さじ1/2
カルダモンパウダー　小さじ1/2
ナツメグパウダー　小さじ1/2
オールスパイスパウダー　小さじ1/2
クローブパウダー　小さじ1/4

「作り方」

１、ひよこ豆を６時間浸水してから圧力鍋で５分ほど圧をかけます。
２、サンフラワーシードを炒ります。
３、ベルベルスパイスミックスのナツメグ以外の材料を全てミルサーで粉状にします。削ったナツメグを最後に加えます。
４、全ての材料をフードプロセッサーで撹拌します。水を加えてテクスチャーを調整してください。
５、ピタパンで食べると美味しいよ！（ピタパンは全体に水を吹きかけてからトースターで焼くと焼きたてみたいになります♪・・・知ってるか。笑）

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I often use iHerb to get organic ingredients.

HP : http://www.iherb.com/?rcode=YOY970

Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)

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Website : http://www.peacefulcuisine.com
Instagram：http://instagram.com/peaceful_cuisine/
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
2nd Channel : https://www.youtube.com/user/peacefulcuisine2nd

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Equipments & etc:

Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Software : Adobe Premiere Pro CC

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Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!

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Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
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