tot phai

Peking Duck, a beloved gem of Asian street food🥰🌿🌺🪻

Satay Grilled Squid Ingredients (500-700g squid) 500-700g fresh squid 2-3 tbsp satay chili paste 1 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp sugar 1 tbsp minced garlic 1 tbsp minced lemongrass 1/2 tsp ground black pepper 1 tbsp cooking oil Instructions Clean the squid, remove any odor with ginger, salt, and white wine, then pat dry. Lightly score the surface in a crisscross pattern. Mix all seasonings together and marinate the squid for 20-30 minutes. Grill over charcoal, 10-15 cm above the heat, using medium heat. Grill for 3-5 minutes per side, turning frequently. Brush with the remaining marinade 1-2 times while grilling for a glossy finish, richer flavor, and to prevent burning. Aromatic satay-flavored squid with a mild spicy kick and a balanced sweet-savory taste. Beautifully golden on the outside, yet tender and pleasantly chewy on the inside 🥰👍

A completely new way to make spring rolls: instead of deep-frying them in oil as usual, cook them in an air fryer while still ensuring a delicious flavor. The filling remains perfectly seasoned and tender, while the outside becomes wonderfully crispy and golden. Absolutely amazing🥰👍

How to Make Cantonese Sweet and Sour Pork Gu Lou Yuk🥰👍 Full video👉gturl.jp/5j9ZK🥢

This fried sausage-and-egg style is incredibly tasty, looks unique, and is fun to eat🥰👍

Fried Rice with Sausage for Dinner — So Easy and So Good🥰👍 Full video👉gturl.jp/S1xms🥄🥣

Vietnamese Pomelo Sweet Soup (Chè Bưởi) Chè Bưởi is a traditional Vietnamese dessert made from pomelo pith (the white spongy layer beneath the green peel), cooked with mung beans in a lightly thickened sweet syrup and often topped with coconut milk. The pomelo pith has a pleasantly chewy, crunchy texture, a delicate sweetness, and a refreshing taste. Ingredients (Serves 4–6) 1 large pomelo (preferably green-skinned pomelo or Nam Roi pomelo with a thick peel), yielding about 150–250 g pomelo pith 150–200 g peeled mung beans 150–200 g palm sugar (or brown sugar), plus white sugar to taste 120–200 g tapioca starch Coarse salt 200–300 ml coconut milk 2–3 pandan leaves (optional) Vanilla extract or pomelo essence (optional) A small amount of alum (optional, helps keep the pith whiter and crunchier) Detailed Instructions 1. Prepare the Pomelo Pith (This is the most important step for removing bitterness and achieving the signature crunchy texture.) Completely remove the green outer peel, which contains bitter essential oils. Keep only the thick white pith. Cut the pith into small cubes, about 1–1.5 cm in size. Place the cubes in a bowl, sprinkle with 2–3 tablespoons of salt, and massage thoroughly for 5–10 minutes. Soak in lightly salted water for 30 minutes to 2 hours (the longer the better for removing bitterness; some people soak it overnight). Rinse several times under running water while gently squeezing until all bitterness is gone. Drain well. (Optional) Briefly boil the pith in water with a little alum or salt for 3–5 minutes, then rinse with cold water. 2. Make the Pomelo Pith Crunchy Toss the pith with a little sugar (about 30–50 g). Coat evenly with 50–100 g tapioca starch, making sure each piece is well covered. Bring a pot of water to a boil. Add the coated pith and cook until the pieces become translucent and float to the surface (about 3–5 minutes). Immediately transfer them to ice water to maintain their crunchy texture. 3. Prepare the Mung Beans Soak the mung beans for 2–4 hours (or overnight) until softened. Steam or cook until tender while keeping the beans whole and not mushy. 4. Cook the Dessert Bring 1–1.2 liters of water to a boil with the palm sugar, pandan leaves, and a pinch of salt. The palm sugar creates a beautiful amber color. Once the sugar has dissolved completely, remove the pandan leaves. Add the pomelo pith and mung beans, stirring gently. Dissolve the remaining 30–50 g tapioca starch in cold water. Slowly pour it into the pot while stirring continuously in one direction until the sweet soup reaches your desired consistency. Adjust the sweetness to taste. Add vanilla extract or pomelo essence if desired, then turn off the heat. 5. Prepare the Coconut Milk Topping Simmer the coconut milk over low heat with a little sugar, salt, and a small amount of dissolved tapioca starch until slightly thickened. Do not boil vigorously for too long, as the coconut milk may separate. How to Serve Ladle the Chè Bưởi into serving bowls and drizzle the coconut milk over the top. It can be enjoyed warm or chilled with ice. For extra flavor and crunch, sprinkle with crushed roasted peanuts if desired. Enjoy your delicious homemade Vietnamese Pomelo Sweet Soup! 🥣🍊🥥✨

Crispy Golden French Fries🥰👍 Ingredients (Serves 2–3) 500–700 g potatoes (Russet potatoes or another variety suitable for crispy fries, not overly starchy) Cooking oil for frying (vegetable oil or canola oil) Seasoning Mix: 1 teaspoon salt 1 teaspoon paprika powder (for the characteristic reddish-golden color) ½–1 teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper (Optional) A pinch of cayenne pepper or hot chili powder for a mild spicy kick Instructions 1. Prepare the Potatoes Peel the potatoes (or leave the skin on if you prefer) and cut them into even sticks about 0.5–1 cm thick. Soak them in cold water (you may add a little salt) for at least 30 minutes to remove excess starch, which helps make them crispier. Drain and pat them completely dry with paper towels. 2. First Fry (Blanching) Heat the oil to about 150–160°C (300–320°F). Fry the potatoes in batches for 3–4 minutes until they are tender but not yet golden brown. Remove and drain on paper towels. 3. Second Fry Increase the oil temperature to about 180–190°C (355–375°F). Fry the potatoes again for 2–4 minutes until they are beautifully golden and crispy. Remove and drain briefly. 4. Season While the fries are still hot, place them in a large bowl. Sprinkle the seasoning mixture evenly over the fries and toss gently until well coated. Taste and adjust with more salt or paprika if needed. Enjoy your delicious, golden, crispy, and flavorful French fries! Good luck and happy cooking!

I Cracked the Code on Pad Thai🥰👍 Full video👉gturl.jp/wlY5F🥢

A simple yet delicious Vietnamese meal: white rice served with boiled vegetables, fried fish, boiled eggs dipped in fish sauce, a little pickled vegetables and a bowl of salty chilli fish sauce – it really is marvellous😜👍

Beef & Mushroom Stir-Fry | Tender & Juicy Beef🥰🌹 Full video👉gturl.jp/cqWGT🥰👍

Fry the salmon, skin-side down, in a frying pan until the skin is crispy. Spoon a spoonful of chilled garlic-infused Greek yoghurt onto a plate, then drizzle over a little warm, smoky pul biber butter. This Turkish-inspired dinner can be ready in under 20 minutes with just five main ingredients — it’s full of flavour, quick and easy, and absolutely delicious🥰👍

A rich, thick cup of coffee, add a little sugar and milk, stir until it’s creamy and the foam bubbles fill the glass. One cup for you every morning – it’s truly wonderful🥰👍

Cold Mixed Baby Bok Choy | Refreshing Crispy Low-Calorie Summer Side Dish🥰👍 Full video👉gturl.jp/7Jgtr🥢

Tender chicken pieces are marinated with flavorful spices, fried until golden brown, and stir-fried in a sweet and sour sauce with bell peppers and onions. The result is an incredibly fragrant and delicious dish.🥰👍

This Honey Garlic Butter Mushrooms are so Delicious & Easy to make. Mushroom Recipe for Vegetarians🥰🪻🌺🌿 Full video👉gturl.jp/mC07X🍄🍄🌿🪻‍

These razor clams live in estuarine waters, and their meat is known for its distinctive sweet, crunchy texture. When grilled over charcoal and topped with a layer of fragrant golden fried garlic, this dish becomes truly irresistible🥰👍

A bowl of seafood noodles that's impossible to resist👍