acini di pepe salad

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Acini di pepe salad YUM! cold and sweet!

so today I'm going to make a salad this,is a fruit salad and it's my favorite,like summery,cool salad it's a sweeter salad it's,what's up fruit in it so it's not like a,you know some of the other salads that,are cold like macaroni or - that kind of,thing so this one um has a sea need de,Pepe noodles in it it's a pasta I don't,know if you guys have ever seen these,they're just little tiny possible,so really you're either going to love,this salad or hate it probably if you,like tapioca pudding like the texture of,the little frog eyeball hooks in it your,tapioca pudding then you probably won't,mind this I think some people if they,don't like it it's a textural thing but,it's my very favorite like I I usually,don't have this even though it makes,like a huge Tupperware I think this is a,vegetable from Tupperware I can't,remember how many ounces or what but it,usually makes this whole full bowl like,up to the top full of the salad and it,usually keeps a few dates I usually,don't have bananas although you can just,because it Browns too fast for me it's,called a seedy deep if a salad or,commonly known in some regions of the,country as frog ice salad so but it has,nothing to do with frog eyes except that,their little tiny pastas so here we go,okay so this water is at a full boil so,I'm just gonna put in my pasta,so yes I'll probably be stirring this,here and there okay so this took about,nine minutes to cook and I tried a few,and they weren't crunching I'm just,gonna drain them and actually move my,drain down they're open we're gonna cool,it off so like we can rinse it it's a,cold salad so this is the little second,part of that we're making the sauce get,out of the marshmallows start in a pan,that's cold we're gonna add to the cold,hand,sauce sugar two tablespoons flour what,two eggs that are already beaten 1/2 of,a teaspoon of salt and we're gonna stir,this up together and then we are gonna,add 1 and 3/4 cup pineapple juice this,recipe calls for two cans of pineapples,and I usually either do tidbits or,crushed some people might like chunks so,I usually do tidbit but you want to,drain that drain your pineapple really,well and reserve the juices for the cup,and when I say a cup and 3/4 usually,it's like right at that it might be a,little shy but that's ok I usually don't,like make a special effort to make the,juice separate I just buy the pineapple,tidbits that are in its own juice like,100 percent juice not the syrup that's,what I do anyways so this is a cup and a,third uh-huh before you know what I mean,and we're putting in here now is where,we're gonna stir it up and cook it over,heat this is gonna get thickened ok so,now it's getting really thick um every,once in a while if you haven't stirred,fast enough or if you had a maybe a,little bit on too high of a heat all,right there you'll see a little white,thingy that's actually cooked egg so try,not to have those in your side you can,throw them away but most of it should be,pretty pretty clear of a,I add my last ingredient for the sauce,which is a tablespoon of lemon juice you,could use fresh if you wanted though,that's fine,pastas in the bowl I'm gonna add my Cool,Whip the recipe calls for 13 ounces I,don't even think it comes at 13 is it 12,ounce I think it comes in anyway I've,got two pans of man and oranges and then,I've got usually do two cans of the,pineapples but there's a smaller cancel,I'm doing four I actually had drained,them but I'm gonna go ahead and use my,same colander that I used before with my,noodles and just give them a good drain,to again and see it like right here,there's a seed and I want that in my,salad so I'm gonna take the seed out,anyways I really want it to be,well-drained because then it'll keep,better this salad is actually better the,second day,cuz it's had time to sit and mingle in,the fridge if you didn't thaw out your,Cool Whip if you just brought it from,your freezer that's fine because you're,a little hot lemony sauce right here,it's going over it and it'll kind of,melt it because I usually keep it in the,freezer but this time it wasn't anywho,so you just put it in there we're gonna,chill this before you serve it that way,the lemon sauces aren't really hot cuz,it's suppose to be a cool tell like I,said a really really well-drained fruits,I'm gonna dump it in like I said you,could put whatever you wanted to add in,here mango would probably be good I,leave out bananas just because you know,how Ana fruit saw it if you have more,there's another there's another seed I,caught um if you have more than you eat,the next day the bananas kind of weep,and they leave like they're running,yucky stuff so that's why I always just,leave out the bananas,my kids I usually do pretty much some,if not the whole bag of marshmallows my,kids got into it so it's like it's,showing about half the bag yeah anyways,we're gonna stir this all up just fill,it in the fridge so this is what it,looks like we're gonna put it in the,fridge and cool it like I said you'

How to Make Frog Eye Salad

How to Make Frog Eye Salad

and i'm back,okay so i've got hi i'm amy this is,house of nash eats and today we are,making frog eye salad,all right so the first thing that we're,going to do to make our frog eye salad,is cook our achini de pepe pasta and,just cook it according to package,directions this brand says nine minutes,until it's al dente so i'm doing one cup,of a chini de pepe pasta,and that's about half a package like,eight ounces so we're going to add it to,some boiling salted water,and you'll just want to stir this,a couple of times while it's boiling set,a timer and the reason we salt the water,now is it's going to,season and flavor the pasta so that it's,not bland you don't want to add bland,pasta to your dish you want it seasoned,all the way through,all right so i moved my pasta back to my,stove so it can,cook over there and while it's doing,that i'm going to start on the sauce,right here so i've got a small saucepan,and to that i'm going to add,the juice that we drained off of our,canned pineapple it's about one cup to,one and a third cups of pineapple juice,just in case you forget and drain it,into the sink i need to get some,pineapple juice out of the cupboard so,we're going to add our pineapple juice,and then i've got half a cup of,granulated sugar one egg,tablespoon of corn starch that's going,to help thicken our sauce and a quarter,of a teaspoon of salt okay we're just,going to whisk this all together,then we're going to cook it on the stove,over medium heat just until it thickens,into a nice sauce,okay so we're cooking our sauce over,medium heat and you want to stir it or,whisk it pretty constantly and that's so,we don't scramble the eggs we're trying,to cook it evenly until the sauce,thickens from the cornstarch and the egg,and once it's thick and you'll notice,the change that's when we're going to,pull it off and then we'll add it to our,drained and rinsed pasta so this frog,eye salad is a midwest favorite so i,live in california now but i actually,was born in nebraska and spent a lot of,my growing up years in the midwest so,i'm really familiar with these,salads that are like dessert salads but,we eat them as side dishes so it's a,sweet salad it's so good you see it at,every potluck picnic,it's one of my favorites and it's called,fragai salad because it's appearance,from the little cine de pepe pasta they,kind of i guess look like frog eyes,which i know turns a lot of people off,but as a kid i loved it it's still to,this day one of my favorite like summer,side dessert salads,okay so once the sauce is nice and,thickened it's still really runny but,you'll notice it's like,a silky kind of thickness,that's when you're going to pull it off,it only takes about five minutes over,medium heat and we're going to let that,cool and then we'll add it to our pasta,okay so i've got our acini de pepe pasta,that's cooked until al dente we're just,going to transfer that to,a large bowl,and i drained that and rinsed it well,with cold water just to stop the cooking,process,and now we're going to pour our sauce,our pineapple sauce which has sort of,cooled a little bit you can let it cool,all the way but it doesn't have to be,like totally cold to add to the pasta,and we're going to stir those together,and then you want to put this in the,fridge for two hours and let it soak,and the pasta is going to soak up some,of that sauce not all of it but a lot of,it and it will flavor the pasta with,that pineapple flavor which i know,sounds crazy and weird but it's really,really good you guys,so that's it i'm gonna stick a lid on,this and put it in the fridge and i'll,be back,and i'm back,okay so i've got my pasta and it's been,soaking i actually let this soak,overnight so here we are next day um,and it's pretty thick now it's soaked up,most of that sauce,so i'm gonna break it all up a little,bit and then we'll add the rest of our,salad ingredients and finish this off to,finish this off we're going to add,some pineapple tidbits,and i drained most of the juice off of,those and if you have a hard time,finding pineapple tidbits you could use,pineapple chunks,or cut pineapple chunks down to be,smaller or you could even use fresh,pineapple in this if you wanted to and,just cut them into small pieces,and then there's also some crushed,pineapple that i drained really well,and i'll leave a link,to the printable recipe below that has,all the measurements for this then i've,got one cup of sweetened coconut and a,can of mandarin oranges that have been,drained and i can already tell i'm going,to need to go grab a bigger bowl but,i'll add the marshmallows it's one cup,of marshmallows and then we're going to,add some whipped cream so i've got a,whole video on how to make homemade,whipped cream make the homemade whipped,cream it makes this even better,i'll be right back with a bigger bowl,all right i've got my bigger bowl here,and i'm just going to dump everything in,there so i don't make a huge mess when,i'm mixing this all up okay,and i'm going to go ahead and

Holiday Favorite Frog Eye Salad

Holiday Favorite Frog Eye Salad

welcome to beth's happy home,here's another item for your,thanksgiving menu,and this is called frog eye salad if,you've never had it,it sounds kind of repulsive i admit but,it's called frog eye salad because,it's based the basis the basic,ingredient,is this ascini pepe which is a little,tiny bead,of pasta so we're going to start this,recipe by cooking,and then cooling this,pasta so,here we go,this is what it looks like just little,tiny beads,i've already got my water boiling so,i'll take that off,and i'm only going to do about half of,it today,i'm only doing half because there aren't,enough people here,to eat the amount that this makes,because it makes enough for,to serve about 20 people and that's way,more than,we're gonna have so while that's cooking,it'll only take me,take about eight minutes to be soft and,turn into nice little beads i'm gonna,start working on the sauce that goes,with it,um so we start by,draining um some pineapple,one can of pineapple some recipes call,for crushed,or chunked or tidbits and so it doesn't,matter it's a matter of what you have,and,what you prefer but drain off your,pineapple,and then you'll put this into the,refrigerator which i'll do in just a,second,and then you want two cans of mandarin,oranges,so with these three cans,of fruit i've got two cups of juice,and to that i'm going to add,a half a cup of lemon juice because you,want this,really tart,so a half a cup of lemon juice to the,liquid from,one can of pineapple and two cans of,mandarin oranges,and to that we will add a teaspoon of,vanilla,half a teaspoon of salt,three,tablespoons of corn starch,and instead of,sugar i am going to use,a little bit of pure sucralose powder,now you can use,sugar if you want to i would add three,quarters of a cup of sugar,to this recipe if you're going to use,sugar instead,today i'm going to use about a quarter,teaspoon,that's about a quarter teaspoon of,pure sucralose powder this is so,intensely sweet,that it will replace easily that,sugar so i'll whisk this up,and i will cook it on the stove top on a,medium heat stirring constantly,until it is nice and thick,and then i'll show you what it looks,like okay about the,same time that the um pasta was done,the sauce was done so i rinsed the pasta,drained it and rinsed it in very cold,water,because i want it to be cooled off,quickly and you can see how,it has kind of a little beady the,texture of beads,and that's why the cell is called frog,eyes because,it has the mouth feel of little,beads like frog's eyes would be if,someone,ever did such a horrible thing as to dei,frogs and make a salad out of their,eyeballs,so but it's just pasta perfectly safe,um my husband is behind the camera being,grossed out by the thought of,all those frog eyes,after the pasta add the sauce,right in there and stir it up,so it's a little bit on the soupy side,it'll be just fine once it's chilled,because the sauce is still quite warm,and you want to serve it chilled this is,definitely a chilled,very sweet salad so stir in the,cold fruit two cans of mandarin oranges,and the pineapple,and then cover this and,put it in the refrigerator so that it,will,be chilled completely and then,we'll add in the cool whip or whipped,cream,and the mini marshmallow so this is a,very sweet salad it's really more like a,dessert,i couldn't find pomegranates in the,store they had them on the,board as being for sale but they must,have sold out because,i couldn't get them yet hopefully i'll,be able to get them for thanksgiving,but pomegranates added with the cool,whip make it,really pretty it just adds a little pop,of red color,and you could use dried cranberries if,you want to but there's a lot of,cranberry in other recipes for,thanksgiving and so i,would prefer not to use cranberries in,this one also,just in case someone doesn't like them,and,and is finding them everywhere so we'll,chill this,and then we'll come back and finish it,once it's completely cold,okay so this frog eye salad has,set up as it's cooled you can see that,the sauce that was kind of liquid when i,put it in,at first is thickened now,and as i said since there are no,pomegranates in the stores right now,i'm going to go ahead and use these,dried cranberries,to add a little bit of a little splash,of color in with the,rest of the salad and this is a half,recipe as i indicated earlier and so,i'm going to use just half a tub,of an 8 ounce tub of whipped topping,you can use whipped cream if that's what,you prefer i,like the whipped topping and so it works,just fine and then,this is a 16 ounce package of,marshmallows,and i don't want i want about a third of,that so i would guess,it would be about uh,six ounces uh give or take some of,marshmallow of mini marshmallows,stir those in,um so then you just stir it all up,until the whipped cream and the,marshmallows,and the cranberries or pomegranate seeds,i can't remember the name of what a,pomegranate seed is called,it has some sort of a pomegranate seed,nope it's not called a pomegranat

What To Prepare the Day Before Thanksgiving

What To Prepare the Day Before Thanksgiving

if this is just your first year to do at,Thanksgiving dinner on your own or if,you are a seasoned professional I hope,that you can take away some tips from,today's video to help you make it go a,little bit smoother I am convinced that,putting on a good Thanksgiving dinner,has little to do with our cooking,abilities and more to do with our,organizing abilities and so hopefully I,will be able to take you through the,steps of putting together a fun,Thanksgiving dinner for your family if,you haven't watched my video on how to,plan ahead for your Thanksgiving dinner,hey cameraman I know hey I've been,recruited coach and filmin and encourage,her to keep going so if you haven't,watched my video how to plan ahead for,Thanksgiving dinner you can pick up a,lot of tips from that the best thing you,can do is do everything you could,possibly do the day ahead like,everything that you can think of the,pies the salad get your stuffing ready,the yams yams are the worst no they're,not but if you like yams go ahead and,make it today the day before,Thanksgiving we're going to do pies,we're gonna do salad we're gonna do yams,you can do cranberry sauce and the,stuffing I'm not going to show you,everything I do today to make a pie,because I just put a video up on how to,make a pie step by step instructions and,that will walk you through it and I will,leave that in the description below,and this is why you wear an apron when,you're baking,I forget forget and I've had kids give,me aprons when I forget to wear okay so,Jennifer's already made the cherry pie,and she's starting in on a pumpkin pie,and the tips is especially the more,people you have coming especially if,they are not you know most of their,relatives it's easier to give them,assignments to bring something to help,you out and putting together your,Thanksgiving dinner our family really,likes the Aseema to Pepi salad and I'm,going to show you how to make that here,about three quarts of water and smelt it,and bring it to a boil and then add your,box of a series of peppy pouring in the,hole,yeah box sixteen ounces is there any,such thing as too much acini too peppy,you know say that word again,I see me do it one more time I see me,happy sounds so Italian it is 16 ounces,of the CBD puppy,this is tapioca this goes in the blooper,file okay bloopers need to beat bleep,this now well I mean cut the whole thing,I put it in a blue profile,gosh dang it so you want to save the,juice save the liquid from the pineapple,and from one of the cans of orange and,orange that just prefer the crushed or,the chunks well unless they crushed,Merlyn likes the crushed and new life I,liked a little tidbit well I actually I,don't really care I like it all,well you like pineapple on your pizza -,and that's kind of disgusting I remember,doing this here's uh there's a boy,growing up helping mom fix or cooking it,and it wasn't necessarily Thanksgiving,but it was fun when she drained the,pineapple juice cuz I was out when she,wasn't looking how to take that cup and,I drink it you know how'd you get so mad,yes you neither use it going into the,jello or some other part of the dinner,but she'd get so mad and I,yeah how's a little brat when I was a,kid I'd still grab it drink it and be on,my way then I thought I'd try and blame,it on my little brother,take two take two we are doing escena de,Pepe this time okay and I just picked,the whole box in the whole box was about,16 ounces yeah and bring it to a boil,and let it cook for about seven eight,minutes and then drain it real well,okay so I've got I've got to show you,something I put too much pipe filling in,yep yep,yeah that's not real good have the,fireball happens to everyone,yep my little pie over here she dribbled,I didn't put a baking sheet under it I,didn't think I needed to I thought I,kept enough cherry out of the pie oh,don't give me that look don't give me,that look so you want to save the juice,save the liquid from the pineapple and,from one of the cans of orange mandarin,oranges and you'll save it here okay,we'll do this real fast you need a cup,of sugar and four tablespoons of,cornstarch then I add my juice from the,pineapple and we're gonna thicken this,minutes later good watch nice and thick,dan we add some fun stuff,yeah it's lemon juice tablespoon of,lemon juice a couple tablespoons of,butter because you know how I like and,secret ingredient secret ingredient,splash of almond smell good too,this is what it means to temp or,something take some of your sauce and,add it into that and that's called what,again to temperate and that's just one,egg,I just tempered it,that is it so actually let's let this,cool off we're gonna let this cool off,for a little while then I'll finish,showing you what we do so I just let,this cool off for a little bit and then,what what's a little bit blazing hot,fifteen twenty nine fifteen minutes it's,not blazing hot and then I pour it over,the top of that oh this is good at the,end of the night here and eat it,so that's ple

How to make Frog Eyed Salad

How to make Frog Eyed Salad

what's up guys welcome back to my,youtube channel for another video sorry,I haven't posted in like a good few,months or so I've been working here a,lot lately so I really haven't like at,this time to which I really apologize,but anyway today we're going to be,making frog eyes salad and I really,don't know how to describe it for the,people that pride don't know what it is,so I'm just gonna let you see how it,goes right now we have almost about,water this is the pasta that we use hold,on see any big jefe and that's why,because there's supposed to look like,four guys then you also crushed,pineapple some coconut and some mini,marshmallows all right so this is one,3/4 cup of orange pineapple juice,alright next after the juice you add one,cup of sugar and watch it dissolve so,you can mix that up,- eight all right the next you a desire,which is more like starts getting,you got spirit so you get stick a good,tips and now a good cook,cleans as they go it looks like butter,yeah,and our water is finally so a little bit,too still looks like butter,get in there,yeah that's it and boil minutes timer so,now he's got me Franco are the nine,minutes is up let me take it off the,stove,still got some balls you can see the pan,that's just to look like yeah back in,the pot,now that it's strange really not your,watch,but anyways now we got the sauce looks,like pudding,looks thicker then you just pour it on,there open the can this is starting to,get to the good part especially if you,like pineapples drain the juice out,actually if you only have orange juice,and you find out the juice you can,actually bring the juice from China but,go to your orange juice when you make,that sauce oh that's good enough catch,then you take the pineapple and you add,them in there let's look like apple,sauce and if you want to use one can of,fresh and one can you can any,reservation in you gotta use it you,gotta use all crushed or one craft and,one choice well in our case we're using,our progress,oh excuse me alright next we got the,flaked coconut hey gang set it open,white coconut you can either use,sweetened or unsweetened but I use the,sweet it's like a cheese you don't,coconut in there a lot of people don't,like coconut did you know that did I,know a lot of people don't really dumb,in there,and stir them in,later then you can tell if you look,closely that the marshmallows are,melting a little bit just because and,this is where the part where I take the,marshmallow bag and run because I love,much and then you mix it in like always,I just still some marshmallows too now,we got an intruder Abbey say hi that's,the final masterpiece and now here comes,the fun part we get to eat it yay now,we're gonna try it even though I've had,it before so I know how good it is so,good for the people that haven't tried,it yet we don't know how make it,I really suggest you do it because it's,so good but anyway that's how you make a,frog ID salad so anyway I hope you guys,enjoyed this video don't forget to Like,comment subscribe hit the bell for press,notifications I'm gonna try to post home,videos on my days off for work so I can,get back into that if you guys have any,ideas for videos that you want to see me,do post them in the comment section,below I'll look at them and probably do,one so I'll see you guys next time bye,you

Make A Meal Monday w/ Mama Red - Pastina with Egg

Make A Meal Monday w/ Mama Red - Pastina with Egg

what's going on guys Roscoe ready mama,red back in the kitchen welcome to,another make a meal Monday we're over,the quarantine period I've decided to,better myself as a human being make,myself a more well-rounded person and,learn how to cook more take advantage of,all the free time that I have so that's,we've been doing every Monday so this is,a little something used to make for me,when I was a kid all the time and still,did this day I love it and it's called,Kristina with eight my mother used to,make it for us as kids whenever I was,sick and didn't feel well I always made,myself a part of this it's quick it's,easy it's fast and it's really good it's,really good so this is a really simple,dish you don't need much for it right no,this is what we need we need a cup of,pastina,couple tablespoons of butter four cups,of water small saucepan salt 2 eggs done,that's it,all right it's all well let's do it them,okay okay so we got four cups of water,in this saucepan,okay you're going to want to put some,some salt in there,okay nut not too too much we're gonna,take this stove now and we're gonna get,this water to a boil,clubbing water's boiling okay we're,gonna measure out one cup of piscina,okay so we got nice one cup of kostina,depending on how much pastino you use,and how much water you use it's either,gonna be kind of watery or it's gonna be,thicker and creamier Chris happens to,like kids a little on the thicker side,not watery so I use probably about four,cups of water to a cup of piscina if you,want it a little more soupy then use a,little bit more water but this is the,way he likes it so I'm gonna show him,this way so we're gonna bring this over,to the stove so we're ready to dump it,in once the water boils it's just it's,the same as cooking pasta you do the,same thing if you were gonna cook pasta,okay water's boiling I'll take my cup of,pastina we're gonna put it in here okay,and now we're just gonna let that cook,could be 10 to 15 minutes okay it's been,about 15 minutes you can see that the,Pristina has taken up pretty much pretty,much all the water not all of it but a,good part of it so now what I do is I,take two eggs I'm just gonna dump them,in you know kind of poke them and just,start start scrambling them inside okay,inside the patina and you see how the,egg starts to cook so you just want to,do this okay and you just start to see,that okay how the egg is mixed through,okay,and I'm also good I got like two couple,tablespoons of butter I'm gonna put that,in here and I'm gonna take turn the heat,off,put the butter smell in there baby,butter will melt in there you see how,nice this got see and now I'm just gonna,taste it to see if it needs salt,it probably does and I put I think I put,in and off but it tastes perfect,thumbs up doesn't need anything it's,perfect and I know a lot of people if,you like persley fresh parsley in here,is delicious but of course Christopher,will not eat anything lose this,Christopher Christopher person will not,eat anything with green things floating,in there bad or get the cover it's right,here and my son actually washed dishes,and we're gonna let that sit on the stoy,he's gonna throw you under the bus and,there you have it quick and painless a,quick painless delicious from the,shortest making me on Monday we've done,but this stuff is so good guys,especially like I said if you're sick if,you have a cold,right you sore throat you know the eggs,and then the pasta and the salt and hot,water it's a really good it's very sooth,it always helped me when I had a cold or,set over to the weather and it just,soothe to your throat and and it's,delicious I haven't when I'm not sick -,yeah so pastino with a there it is,ladies a gentleman,yes you I so thank you guys for watching,until next week have you making me on,Monday and try this for yourselves yes,please

কাঁচা পেঁপের স্বাস্থ্যকর সালাদ/Green papaya salad recipe

কাঁচা পেঁপের স্বাস্থ্যকর সালাদ/Green papaya salad recipe

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৩ টি সবজি দিয়ে রেস্টুরেন্টের স্বাদে চিকেন চাইনিজ ভেজিটেবল রেসিপি | Bangladeshi Chinese vegetables

৩ টি সবজি দিয়ে রেস্টুরেন্টের স্বাদে চিকেন চাইনিজ ভেজিটেবল রেসিপি | Bangladeshi Chinese vegetables

AsalaamuWalaikum! In today's episode, I will show you how to make Bangladeshi restaurant-style Chinese vegetables.,This tastes excellent with Pulao or Fried Rice. Infact, many people like to have this as an individual dish itself.,You can have this as side dish with pulao in this Eid.,Irrespective of the taste, as there are a variety of vegetables required, many people hesitate to make it at home.,Today, I will use just three vegetables to make this at home using a very simple method.,Hope you will like this.,I will use chicken in today's recipe.,I have used 2 pieces of chicken breast.,1/2 tbsp ginger-garlic paste.,1/4 tsp crushed black pepper.,1/2 tsp salt,And 1/2 tsp tasting salt,Next, I am adding 3.5 cups water.,After adding water, I will cover and boil the chicken properly on a medium-low flame.,We will cook it in a way that even after the chicken is boiled, the water won't be completely evaporated.,It took me around 12 min for boiling and as you can see we still have around 3 cups water left.,Now we will remove the chicken pieces from water.,And once the chicken pieces are cooled down, we need to tear them into small pieces with our hands or a knife.,And this leftover water is chicken stock.,which we will use for cooking vegetables, instead of water.,This will increase the taste of the vegetables.,And if you want, you can cook a large batch of chicken stock for making soup as well.,Now let's see which vegetables will we need.,Out of the 3 veggies, the first one which we need is raw papaya, which I have cut into thin slices.,If you want, you can make it a bit bigger, but they need to be thin.,I have taken 2 diffferent coloured capsicums here, you can also use only 1 capsicum if you want. I have used red and green ones here.,Along with these, I have taken carrot which I have sliced as well.,If you are using a thick carrot, cut it in the middle like this, but we need to make thin slices only.,And comparing the veggies, the total quantity of carrot plus capsicum equals the quantity of papaya.,i.e the quantity of papaya should be greater.,If you desire, you can take other veggies as well, but these are the basic veggies.,Now we will boil the veggies.,For this, I have boiled water over high flame without any salt and firstly, I am adding the papaya slices to it.,We don't need to boil all the veggies,We will paraboil the ones which are a bit hard and take longer to boil,We don't need to boil them completely.,A basic funda of the chinese vegetables is that the veggies should still have the crunchiness intact.,I have boiled the papaya for 3 minutes over high heat, like this.,As papaya is a hard vegetable, it took around 3 minutes to boil. The other vegetables will not take 3 minutes though.,you have to estimate the time depending on the vegetable.,After 3 minutes, I am adding the carrots.,If you want, you can take out the papaya and then add the carrot. As I have to boil 2 vegetables only, I am doing it together.,The benefit of boiling separately is that the colour of one vegetable does not stick on the other.,After adding carrot, I have boiled it for another 1.5 minutes with water, like this.,Next, I will remove the veggies from water.,We have to do this over high heat only, we can't do it over low heat,,If you use low flame, it is possible that the vegetables might be over-boiled.,Now coming to the main preparation.,I have again heated a pan over medium-high heat and then added around 1.5 tbsp oil to it.,Next, I am adding 1/2 tbsp finely chopped ginger,1/2 tbsp chopped garlic,And 3 roughly chopped chillies.,If you want, you can also slice the chilly.,Next, we will stir and lightly fry them, we can't redden them.,I have shredded the chicken which we boiled earlier, like this.,I have added that along with a bit of salt.,The chicken which we boiled earlier already has some salt and we will add some sauce as well later on.,We will add the stock which also has salt, so you have to add the salt accordingly.,I will stir and fry all of these together for nearly a minute and then add onion.,Instead of chopping the onion, I just made 4 big pieces and then separated the petals like this.,This will ensure that the onion functions as a vegetable instead of a spice and it looks good as well.,After adding onion, we will stir it for around a minute,Next, I am adding capsicum to this, I have added 2 different coloured bell peppers here.,If you want, you can use a single colour as well, green, for example.,After adding capsicum, I will stir for around 30 minutes, now I am adding the boiled vegetables to this.,And then mix everything together and stir for nearly a minute. I have kept the flame at medium-high only.,After a minute, I am adding the chicken stock to this, which I prepared earlier.,This chicken stock already has black pepper powder, tasting salt, salt etc.,That's why I am not adding those separately.,I have only added 1/2 tbsp soya sauce, I have used light soya sauce which gives a nice colour to the dish.,If you are

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