Take small pieces of the paneer slices and dip them in batter. Stir occasionally, until the pakoda turns golden brown and ...

Loved across cuisines from Chinese to Italian, a good, chunky chilli oil is hot-ticket pantry essential. Want 20% off at THE ...

I first discovered ‘Lao Gan Ma’ brand Crispy Chilli Oil on Cookpad. A young woman, whose name is Lisa, introduced me the yummy Chilli in Oil. Since the discovery, I have been using it for many dishes.

Cooked Chicken *leftover Roasted Chicken would be perfect, Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil, Sesame Oil *optional, serving Soba Noodles, Boiled Egg, ‘Mentsuyu’ (Noodle ...

Toss the pepper, onion and chilli in ... and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. This recipe will work well ...

Radio broadcaster and host of ABC Classic's breakfast show Megan Burslem joined Alice in the kitchen. Burslem loves cucumber, ...

Instant noodles come with a flavour packet which is packed with spices and salt. It elevates the taste of noodles exponentially. If you want to add an oomph, add a dollop of homemade chilli oil. Try ...

Crispy corn ... 2.Heat oil in a vessel and deep fry the corn over high heat until golden brown. Drain on absorbent paper. 3.Take a pan. Sauté the onions, garlic, chilli and fried corn.

Homemade chilli oil must be stored in the fridge and used within a week of making. Commercially produced chilli oils are heated to high temperatures which kill any bacteria and so they can be ...

Set aside. Add 1 tbsp oil, then saute spring onions, garlic, and ginger for 4-5 mins until softened. Stir in rice to coat in oil, then add stock. Place the chicken on top of the rice, skin-side up.

Hosting a party? Our no-fuss crispy fried artichokes will go down a treat. Perfect for a Christmas party, serve with a honey, ...