Air Fryer Crispy Pork Belly. Full recipe on my instagram. #airfryer #crispy #easyrecipes #asianfood #chef
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WINGS EPISODE 2: THE COMFORT WING 500 g chicken wings, split 2 slices ginger 2 cloves garlic, thinly sliced 1 can coca cola (regular) 1 tbsp shaoxing wine 1 tbsp dark soy sauce 2 tbsp light soy sauce 1 tbsp black vinegar (chinkiang) 1 piece dried orange peel Salt, to taste Msg, to taste Thinly sliced scallions, to garnish In a wok over medium heat, add 2 tbsp of neutral oil and sear the chicken wings until lightly browned on both sides. Add the ginger and garlic. Add the coca cola, shaoxing wine, dark and light soy sauce, vinegar, and dried orange peel/ Let the wings simmer for about 15 minutes until thick and saucy. Season to taste with salt and msg. Plate and garnish with thinly sliced scallions. #wings #easyrecipe #quickrecipe #cooking
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·4h ago #AD Cajun Spice chicken sandwich made with new limited-edition Crispers Cajun Spice! RECIPE: 2 servings Crispers Cajun Spice Chicken Breast 1 bag LIMITED EDITION Crispers Cajun Spice 1 chicken breast, butterflied 2 cups buttermilk 1 tbsp paprika 1 tbsp salt 2 tsp garlic powder 2 tsp onion powder 1 tsp black pepper 1 tsp dried oregano 1 tsp cayenne pepper Combine the buttermilk and spices in a container. Add the chicken breast and leave to brine 2 hours to overnight. Roughly crush 1 cup of Crispers Cajun Spice and coat the chicken. AIr fry at 350 F for 10-12 minutes until cooked through. Sundried Tomato Relish 1 cup sundried tomatoes in oil 3 cloves garlic 6 cornichons/gherkins 1 tbsp dijon mustard 1 tbsp parsley, chopped 1 tbsp chives, chopped Salt, to taste In a food processor, blend the sundried tomatoes, garlic, cornichons, and mustard until roughly combined. Place the mixture in a pot over medium heat and cook for about 2-3 minutes until fragrant. Turn off the heat and incorporate the herbs. Season to taste with salt. Garlic Aioli 1 head garlic 1 cup oil 1 cup mayo 1 tbsp lemon juice Place the garlic cloves and oil in a pot over low heat. Cook until the garlic has turned brown and soft, about 1 hour. Strain and save the garlic oil for other uses. Blend the mayo, garlic confit, mayo, and lemon juice until smooth. #CRISPERS #cooking
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·1w ago 🍔BURGERS🍔 EPISODE 8: THE 🥜🌶️ BURGER Try Lloyd out for yourself (it’s free!) in my link in bio RECIPE Yields 2 burgers 320 g ground beef 4 slices American cheese Salt Black pepper 2 potato rolls Shape the beef into 80 g balls. PEANUT BUTTER 2 cups roasted peanuts Neutral oil, optional Honey, optional 1 pinch salt Blend roasted peanuts in a food processor or blender until a smooth consistency is reached (about 5-8 minutes). Add oil for more creaminess and honey/salt for flavor. SWEET CHILLI SAUCE 1/2 cup water 1/2 cup rice vinegar 6 tbsp sugar 1 tbsp sambal oelek 1 tbsp chili flakes 2 cloves garlic, minced 1 tbsp corn/potato starch dissolved in 2 tbsp water Combine all ingredients except the corn/potato starch in a pot and bring to a simmer. Add the corn/potato starch and simmer until thickened. Remove from the heat. PICKLED JALAPENOS 4-6 jalapenos, thinly sliced 1 cup white vinegar 1 cup water 1/2 cup sugar 1 tsp black peppercorns 2 cloves garlic, crushed Bring the white vinegar, water, sugar, black pepper, and garlic to a boil in a pot. Pour over the sliced jalapenos in a heat-safe jar and leave to pickle for at least 30 minutes before using. #cooking #easyrecipe #airecipe #cookingwithai #cookinghacks
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·1-10WINGS EPISODE 1: THE EVERYDAY WING (Chinese Takeout Wings) RECIPE 10-12 whole chicken wings 1/2 tsp black pepper 1/2 tsp white pepper 1/4 tsp onion powder 1/4 tsp garlic powder 1 tsp salt 1/2 tsp sugar 1/2 tsp msg 1 tbsp soy sauce 1 tsp oyster sauce 1 tbsp shaoxing wine 1 tsp sesame oil 1 tsp grated ginger 1 egg 2 tbsp potato starch 2 tbsp AP flour Neutral oil, for frying In a bowl, combine all the dry and wet ingredients until it resembles a runny paste. Add the wings and mix until coated. Let the wings marinate for at least 2 hours, but preferably overnight. Heat a pot or wok with at least 3-4 inches of oil (enough to cover the wings) to 325 F. Fry the wings for about 5-6 minutes until cooked through. Drain on a wire rack. Heat up the oil to 350 F and fry again for 2-3 minutes until golden and crispy. #wings #crispy #asianfood #easyrecipe
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·1-6HOLIDAY HITS DAY 12: MOCHI CORNBREAD RECIPE BY Lloyd (available in my link in bio or the app store for free!) 120 g cornmeal 180 g glutinous rice flour (mochiko flour) 4 g baking powder 100 g sugar 5 g salt 200 g milk 2 large eggs 60 g (¼ cup) butter, melted Preheat oven to 350 F/175 C. Grease a 9x9 baking dish with butter. Combine the cornmeal, rice flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the eggs, milk, and butter. Add to the dry ingredients. Mix the batter until combined. Pour the batter into the baking dish and bake in the oven for 25 minutes until golden brown. Let cool for 10 minutes before cutting. #cooking #easyrecipe #holidayfood #airecipe #cookingwithai #cookinghacks
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·2024-12-24HOLIDAY HITS DAY 11: CHICKEN OVER CRISPY RICE BRINE 2-3 lb chicken or Cornish hen 500 g water 500 g ice 50 g salt 5 g msg 1 tbsp black peppercorns 1 lemon, halved and squeezed 100 g soy sauce 100 g mirin Bring all the ingredients except the ice to a boil. Pour over the ice to cool down. Add the chicken and brine at least 6 hours, ideally overnight. Optionally dry the chicken uncovered overnight after brining to get a crispier skin. Spatchcock the chicken then prep the rice. SALTED EGG YOLK SAUCE 6 salted egg yolks 2 tbsp neutral oil 1 tsp sugar 1/2 tsp salt 1/2 tsp msg 1 jalapeno, finely diced 2 stalks scallion, finely sliced 4 dried Chinese chillies, roughly chopped Blend salted egg yolks in a food processor until crumbled. Add the egg yolks to a pan with neutral oil until bubbling over medium low. Add the rest of the ingredients and cook until fragrant, about 1-2 minutes. Remove from the heat and keep until ready to serve. Can be refrigerated and reheated. STICKY RICE 1 cup sweet glutinous rice 1 shallot, chopped 5 cloves garlic, minced 1 small knob ginger (1 cm), minced 2 tbsp sesame oil 1 tbsp salt 1/2 stick butter Soak the rice in room temperature water for at least 2 hours, ideally overnight. Wash the rice and drain. Combine with the shallots, garlic, ginger, sesame oil, and salt. Steam the rice over parchment or cheesecloth for about 10-12 minutes until al dente. Melt the butter in a large cast iron skillet (ideally 12”) and add the steamed rice. Place the chicken on top of the rice and place in a 325 F oven for 30-40 minutes (depending on the size of your chicken). Once nearly cooked (the breast should read 150-155 F and the thighs 160 F), turn the broiler on and crisp the skin, about 5-10 minutes. If the rice is not crispy yet, add some neutral oil on the side of the pan and place it over medium heat until the rice is crispy. #easyrecipe #holidayfood #roast #crispy
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·2024-12-24HOLIDAY HITS DAY 10: YUZU CREAM Recipe in link in bio 🫶 #dessert #yuzu #easyrecipe
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·2024-12-21HOLIDAY HITS DAY 9: BAKED VODKA PASTA RECIPE VODKA SAUCE 300 g guanciale, finely diced 1 onion, diced 3 cloves garlic, minced 3 tbsp vodka 3 tbsp tomato paste 1 tsp chili flakes 1 tbsp Calabrian chilies, minced 400 ml tomato passata 1/2 cup heavy cream 1/2 cup parmesan, grated Salt, to taste Black pepper, to taste 400 g pasta of your choice GARNISH mozzarella Crispy prosciutto Basil pesto Render the guanciale in a pot over low heat then remove once crispy. Add the onion and cook until translucent, about 3 min. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste, Calabrian chillies, and chilli flakes. Cook until the paste darkens, about 1 min. Add the tomato passata, bring to a simmer, and add the vodka. Add the cream and parmesan. Season to taste with salt and black pepper. Cook your pasta of choice and add to the sauce with some pasta water. Place the pasta in an oven-safe dish and top with the guanciale and mozzarella. Place in a 400 F oven for 10-15 min until the cheese has melted and browned. Top with the pesto and crispy prosciutto. #holidayhits #pasta #easyrecipe
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·2024-12-19HOLIDAY HITS DAY 8: AIR FRYER CANTONESE ROAST PORK BELLY RECIPE 1 slab pork belly, skin on Salt 1 egg white 1 tbsp hoisin sauce 1 tsp shaoxing wine Neutral oil Rice vinegar SPICE MIX 1 tsp sugar 1 tsp 5-spice 2 tsp salt 1 tsp garlic powder 1 tsp white pepper Using a fork or something sharp, poke holes all over the skin of the pork belly, making sure to penetrate the skin, but not into the meat. Score the meat side of the pork belly in a cross-wise pattern 1-inch apart and 1/4 inch-deep. Combine hoisin sauce and shaoxing wine and brush onto the meat side of the pork belly. Rub the spice mix all over the meat side of the pork belly. Using aluminum foil, wrap the bottom and sides of the pork belly, only keeping the skin exposed. Brush a layer of rice vinegar over the skin, then combine the salt and egg white into a paste using it to cover the skin Air fry at 200 F for 30 min, making sure the salt layer has completely dried. Remove the pork belly and brush off the salt. Then brush the skin with some neutral oil. Air fry at 400 F for 30 to 40 min, until the skin is golden brown, puffed, and crispy. Rest for at least 10 min before carving. #holidayhits #crispy #porkbelly #airfryer #easyrecipe
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·2024-12-17HOLIDAY HITS DAY 7: CHILI-GARLIC CABBAGE RECIPE CHILI-GARLIC SAUCE 2 heads garlic, minced 5 g ginger, minced 1-4 birds eye chilies, minced 4 tbsp soy sauce 6 tbsp shoaling wine 4 tbsp rice vinegar 3 tbsp oyster sauce 40 g sugar 3 g or 1 tsp cornstarch dissolved in 1 tbsp water 1 dried shiitake mushroom Minced the garlic ginger, and birds eye chillies. (Would recommend doing this in a food processor. Saute the garlic mix in a pot with a splash of oil until fragrant. Add all the sauces and grate in a dried shiitake mushroom. Bring to a simmer. Add the cornstarch slurry to thicken. Season to taste with salt if necessary. Remove from the heat. CABBAGE 1 head cabbage, quartered 1/3 cup sake 1 cup chicken stock 1/2 cup chilli-garlic sauce 2 tbsp butter Salt Parmesan Breadcrumbs Herbs/spices of your choice Toast breadcrumbs with a splash of oil in a pan over medium heat. Once golden-brown, add finely chopped herbs if your choice (I used parsley and thyme) Salt the cabbage and sear over high heat in a pan with plenty of oil. Add the sake, reduce by half, then add the chilli-garlic sauce and chicken stock. Reduce to a simmer and continually baste the cabbage until cooked all the way through, about 10-15 min. Optionally roast the cabbage in the oven at 350 F for 15-20 min to cook instead. Remove the cabbage from the pan and reduce the sauce to your liking. Mount with butter. Serve with the sauce, herbed breadcrumbs, and grated parmesan. #holidayfood #chef #cooking #easyrecipe
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·2024-12-14HOLIDAY HITS DAY 6: FRIED 🍤SHRIMP🍤 BALLS RECIPE 16-20 shrimp (I used size 21/25 shrimps) 1/2 tsp salt 1/4 tsp msg 1/2 tsp sugar 1/4 tsp white pepper 1/2 tsp sesame oil 1 stalk scallion white, minced Corn starch Breadcrumbs Sweet chilli sauce Neutral oil Peel the shrimp, leaving the tail intact. Cut the tails off of the shrimp, setting them aside/ In a food processor, combine the shrimp, seasonings, and scallion whites. Blend to a smooth paste. Place the filling in the freezer for 15-20 minutes to firm up. Wrap the paste around each shrimp tail, forming a ball shape. Coat the balls in corn starch, egg wash, and breadcrumbs. Fry at 350 F until golden brown, about 4-5 minutes. #shrimp #holidayhits #holidayfood #crispy #easyrecipe
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·2024-12-12HOLIDAY HITS DAY 5: PEAR TARTE TATIN RECIPE 5-6 Bosc pears, peeled, cored, quartered 100 g sugar 50 g butter Puff pastry Vanilla ice cream In a 12” skillet, melt sugar to a dark caramel, add butter. Add the pears until coated and slightly softened over low heat, about 5-10 min. Place the puff pastry on top of the pan, tucking in the edges. Poke holes in the dough. Bake at 400 F for 20-25 min until the pastry is golden brown. Let cool for at least 10 minutes, then flip onto a plate. #holidayfood #dessert #cooking #chef
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·2024-12-10HOLIDAY HITS DAY 4: BAKED CURRY PORK CHOP ON RICE Recipe in the link in bio for this one! It’s too long to put in a caption. #holidayfood #cheesy #crispy #cooking
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·2024-12-8HOLIDAY HITS DAY 3: SWEET POTATO BALLS RECIPE 500 g sweet potato, cut into chunks 150 g sugar 250 g tapioca flour 30 g corn starch 1 tsp baking powder 1/2 tsp salt Neutral oil for deep frying Steam sweet potato for 15-20 minutes until softened throughout. Mash the potato and add the salt, sugar, and baking powder. Add the tapioca flour and corn starch. Mix until a dough forms. Form the mixture into 1” balls. Heat the neutral oil to 350 F and fry the balls until golden brown, about 3-4 minutes. You can make these in advance and reheat them in an air fryer. #holidayhits #holidayfood #crispy #chewy
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·2024-12-6HOLIDAY HITS DAY 2: YUM PLA SALMON SOD (THAI MARINATED SALMON) RECIPE NAM JIM SEAFOOD 6 sprigs cilantro 1-3 red thai chillies 1-3 green thai chillies 4 cloves garlic, smashed 2 tbsp fish sauce 3 tbsp lime juice 1.5 tbsp palm sugar Salt, to taste Separate and chop cilantro leaves and stems. Pound the stems with garlic, chillies, and palm sugar until a paste forms. Add the fish sauce, lime juice, cilantro leaves, and season to taste with salt and sugar. 1 lb salmon, sashimi grade 10-15 mint leaves 2 cloves garlic, thinly sliced 1/2 lime, cut into small wedges Cut the salmon into slices and layer in a bowl. Top with mint leaves, garlic, and lime. Spoon over the sauce and serve. #holidayfood #holidayhits #seafood #thaifood #cooking
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·2024-12-4HOLIDAY HITS DAY 1: GOCHUJANG GLAZED RIBS RECIPE 1 rack pork back ribs Salt Garlic powder Black pepper Sesame oil Scallions, finely chopped Sesame seeds, toasted GOCHUJANG GLAZE 3 cloves garlic 1/2 tsp ginger, grated 1 scallion white, minced 2 tbsp sesame oil 1 tsp gochugaru 100 g gochujang 60 g mirin 80 g brown sugar 2 tbsp rice vinegar Preheat oven to 275 F. Remove connective tissue on bottom of ribs and season liberally with salt, garlic powder, and black pepper. Wrap in foil and place on a baking sheet. Bake for 2-3 hours, checking after 2 hours. The ribs are ready when they are easily pierced with a knife with very little resistance (should measure 185 F) Meanwhile, make the gochujang glaze. In a pot, saute garlic, ginger, and the scallion whites in the sesame oil. Add the gochugaru and cook for 30 seconds. Add the rest of the ingredients and bring to a simmer until saucy, about 10 minutes. Unwrap the ribs and turn the oven to 375 F. Brush the ribs with the gochujang glaze and bake for another 20-30 minutes, brushing another layer of glaze every 7-10 minutes. Remove from the oven and garnish with scallions and sesame seeds. #holidayfood #ribs #asianfood #koreanfood #dinnerparty
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·2024-12-3