minutes. Stir in bell pepper and whites of green onions
minutes; add chopped red pepper and continue to cook and
eaves. Sprinkle two dashes of pepper powder into the dish, do a
NOTES: 1) This recipe will make jerky in one
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ere for the bulgogi sauce recipe. Once you have this put
nch-long pieces. Slice red pepper into 1 1/2-inch
owl. Season with salt and pepper and whisk until combined.
he eggs with salt and pepper. Heat a nonstick skillet over
eat, add green pepper, soy sauce, red pepper powder and chicken broth.
br>Whisk flour, sugar, baking powder, paprika, and salt in medium
nd season with salt and pepper. Cover the pan with foil
and then put in cayenne pepper and thick broad bean sauce
Mix Chinese five-spice powder, sesame seeds, sugar, white pepper, salt, ground ginger, garlic powder, Sichuan pepper powder, ground anise, black pepper, and red pepper flakes together in a jar; seal and shake to mix.
ung curd, garam masala powder and black pepper to the chicken breasts
il, onion, salt, and black pepper. Cook and stir until onion
Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for
Stir mayonnaise, olives, tomato paste, horseradish, salt, pepper, garlic powder, and chipotle pepper powder together in a bowl.
Crumble egg yolks into mayonnaise mixture. Chop whites and stir into mayonnaise mixture until dressing is thick and creamy. Season with kosher salt and pepper as needed, cover with plastic wrap, and chill in the refrigerator until flavors blend, at least 30 minutes.
soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic
Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
Add onion, cabbage, carrots and cook for 2-3 minutes.
Add fish cake and simmer for another 1-2 minutes.
Finish with green onion and sesame seeds. Serve hot.