Recipe
Fried Calamari with Paprika and Lemon Mayonnaise Sauce
food Food type Main Ingredients Take time Serve Fusion food Snacks Seafood 45 Min 1 place ingredient Ingredients for Paprika Fried Squid 450 grams of fresh squid, sliced 75 grams Savepack Crispy Flour - for wet coating 150 ml lime water 240 grams Savepack Crispy Flour - for dry coating 45 grams of paprika powder, Yummy brand 1 liter oil for frying 65 grams lemon mayonnaise Ingredients for Lemon Mayonnaise Sauce (5 servings) 3 grams of salt 1 gram pepper 20 grams of sugar 30 ml. yellow lemon 300 grams real mayonnaise 3 grams of roasted Chinese garlic 3 grams chopped parsley Preparation Steps for making fried squid with paprika flavor Clean the squid thoroughly and cut into 1.5 - 2.0 cm thick slices. Drain and set aside. Mix lime water and wet flour together and set aside. Pat the squid dry. Coat it in wet flour, then coat it in dry flour. Use your fingers to gently coat the squid so that the flour sticks to the squid. Deep-fry at 180 degrees until crispy, about 3-5 minutes, depending on the size of the squid. When done, drain the oil and mix with paprika powder. How to make lemon mayonnaise sauce Bake the garlic until cooked for 15 minutes at 200-250 degrees. Place the garlic in a container and use a fork to roughly crush it. Dissolve sugar, salt, and chili with lime juice until the sugar dissolves. Add mayonnaise and roasted garlic. Mix well. Add chopped parsley (drain to prevent green smell)
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Chicken and Jalapeno Cheese Nachos
food Food type Main Ingredients Take time Serve Fusion food Snacks Flour & Bread 35 Min 1 place ingredient Ingredients Jalapeno Cheese Sauce (Serves 3) 30 grams unsalted butter 30 grams all-purpose flour 350 ml. fresh milk 120 grams cheddar cheese 3 grams of salt 5 grams of sugar 1 gram white pepper 30g Aero Frozen Jalapeno Peppers Ingredients for Nachos with Chicken Larb and Cheese Sauce 15 ml oil 200 grams minced chicken thigh meat 30 ml. plain water 5 grams of chicken seasoning powder 5 grams lemon powder 2 grams of chili powder 10 grams of sugar 10 ml fish sauce 5 grams of parsley 3 grams of spring onion 3 grams coriander 20 grams of shallots 170 grams cheese sauce 100g Mission Tortilla Chips, Original Flavor, Crispy Corn Chips 50 grams diced tomatoes 2 grams coriander Preparation Put butter in a pot and melt it. Then add flour. Use low heat and stir until the flour is cooked. Gradually add milk and mix well. Add cheese, salt, and pepper. Let the cheese melt into the sauce, add the jalapeno pepper (remove the seeds). Add minced chicken and stir-fry in a pan with chicken seasoning powder. Add a little water while stir-frying to prevent the chicken from being too dry. Season the chicken with chili powder, fish sauce, lime juice and sugar. Chop the vegetables and add them to the larb. Mix them together. Peel the tomatoes, remove the seeds and cut into small cubes. Arrange the corn chips in a bowl, top with the chicken salad, make 2 layers. Top with 6 tablespoons of cheese sauce and garnish with diced tomatoes and chopped coriander.
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Hummus Dip
food Food type Main Ingredients Take time Serve Middle Snacks Flour & Bread 10 Min 1 place ingredient 300 g Alsada Hummus Dip 400 g. 50 grams Ondoliva extra virgin olive oil 1 gram ground paprika, ground chili 100 grams pita bread 70 grams yellow bell pepper 70 grams red bell pepper 80 grams Japanese cucumber 50 grams of cherry tomatoes 30 grams yellow tomatoes Preparation Pour the raw hummus into serving bowls, then sprinkle with olive oil and paprika. Toast the pita bread in a pan until hot, cut into pieces and arrange on a serving plate. Wash the vegetables thoroughly, cut into pieces for picking and dipping, arrange them nicely on a plate and serve.
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