nd season with salt and pepper. Cover the pan with foil
nd 1 tsp of the black pepper.
Rub the chicken with
prinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat
hilis, and 1/4 teaspoon black pepper.
Grind the above in
oth sides with salt and pepper.
In a large, nonreactive
una steaks in the hot oil.
Pour one teaspoon corn
osher salt and cracked black pepper.
Heat the oil and 1 tablespoon
add the 1 Tbsp of Black Pepper Sauce and the minced basil
teak.
Combine the cracked black pepper and the garlic powder in
rind in ~1/4 tsp black pepper.
Add 1/4 cup
uice.
Heat the canola oil in a large saute pan
bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest
Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
Remove from heat and stir in the fresh cilantro.
auce, cornstarch, wine, sugar and black pepper in a medium bowl. Add
Heat oil in wok. Add onions, peppers, garlic, ginger, and green beans. Stirfry until crisp tender and remove from wok, leaving as much oil as possible behind. Keep warm.
Add chicken to oil in wok, and stirfry until done through. Push chicken up the sides of the work, and add sauce. Heat sauce, and as it thickens, stir in chicken.
Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
While heating the oil and 1 T of butter
nion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into
In a large bowl, mix chicken with sugar, fish sauce and ground black pepper to taste.
Heat oil in a wok over a high heat and stir-fry garlic until it begins to colour, then add chicken and stir-fry for 1 minute.
Add sauces and stir-fry for a further minute until chicken is just cooked.
To make dipping sauce, combine ingredients in a small bowl.
Serve chicken with lettuce, tomato, onion, rice and dipping sauce.
Clean the crab and cut into pieces. Lightly crack shells to allow sauce to be absorbed.
Heat oil in a large pan over high heat. Add in crab pieces and fry for 3 minutes Remove crab, set aside and drain off excess oil.
Heat the pan again and fry shallots, garlic and red chilli until fragrant, then add butter and ground black pepper.
Stir in the crab, soy sauce, oyster sauce, sugar and water. Simmer for 10 minutes on medium heat, until the crab is fully cooked.
Serve with sauce drizzled over.