Air Fried Pear
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7 recipes
pescatarian
Ingredients
- ●1 lb fresh salmon fillet, diced
- ●1/2 cup fresh lime juice
- ●1/4 cup coconut vinegar
- ●1 medium red onion, thinly sliced
- ●1 medium cucumber, diced
- ●2-3 green chilies, sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a bowl, combine the diced salmon with lime juice and coconut vinegar. Mix well to ensure the salmon is fully coated.
- 2Cover the bowl and let it marinate in the refrigerator for about 15-20 minutes to allow the fish to 'cook' in the acid.
- 3After marinating, add the sliced red onion, diced cucumber, and green chilies to the salmon mixture.
- 4Gently toss the ingredients together until well combined.
- 5Season with salt and black pepper to taste, adjusting as necessary.
- 6Add the chopped cilantro and mix again gently.
- 7Serve immediately in small bowls or on a platter as an appetizer or main dish.
- 8Optionally, garnish with additional cilantro or lime wedges before serving.
Equipment
mixing bowlknifecutting boardrefrigerator
🌶️🌶️🌶️Low
Ingredients
- ●1 lb ground pork
- ●1/4 cup brown sugar
- ●1/4 cup soy sauce
- ●1/4 cup vinegar
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp paprika
- ●1/4 tsp ground cinnamon
Instructions
- 1In a large bowl, combine the ground pork, brown sugar, soy sauce, vinegar, garlic powder, onion powder, black pepper, salt, paprika, and ground cinnamon.
- 2Mix the ingredients thoroughly until well combined.
- 3Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 4After marinating, shape the mixture into small sausages or patties.
- 5Heat a skillet over medium heat and add a little oil to prevent sticking.
- 6Cook the longganisa in the skillet for about 5-7 minutes on each side, or until browned and cooked through.
- 7Remove from the skillet and let them rest for a few minutes before serving.
- 8Serve hot with rice and a side of vinegar for dipping.
Equipment
large bowlskilletplastic wrapspatula
Ingredients
- ●1 lb ground pork
- ●1/4 cup brown sugar
- ●1/4 cup soy sauce
- ●1/4 cup vinegar
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp paprika
- ●1/4 tsp ground cinnamon
- ●1/4 tsp ground nutmeg
- ●1/4 cup water
Instructions
- 1In a large bowl, combine the ground pork, brown sugar, soy sauce, vinegar, garlic powder, onion powder, black pepper, salt, paprika, cinnamon, and nutmeg.
- 2Mix the ingredients thoroughly until well combined.
- 3Add water to the mixture and continue to mix until the mixture is sticky and cohesive.
- 4Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight to allow the flavors to meld.
- 5After marinating, shape the mixture into small sausages or patties.
- 6If using sausage casings, stuff the mixture into the casings and twist into links.
- 7Heat a skillet over medium heat and add a little oil to prevent sticking.
- 8Cook the longganisa for about 10-15 minutes, turning occasionally until browned and cooked through.
- 9Serve hot with rice and a side of vinegar for dipping.
Equipment
mixing bowlskilletspatulaplastic wrap
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup granulated sugar
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1/2 tsp salt
- ●1/2 cup whole milk, warmed
- ●2 large eggs
- ●1/4 cup unsalted butter, melted
- ●1 cup pastry cream (for filling)
- ●Oil for frying
- ●Powdered sugar (for dusting)
Instructions
- 1In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2Add the melted butter, eggs, and salt to the yeast mixture. Mix well.
- 3Gradually add the flour, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Cut out circles using a doughnut cutter or two round cutters.
- 6Place the cut doughnuts on a floured baking sheet, cover, and let them rise for another 30 minutes.
- 7In a deep pot, heat oil to 350°F (175°C). Carefully fry the doughnuts in batches until golden brown, about 2-3 minutes per side.
- 8Remove the doughnuts and drain on paper towels. Let them cool slightly.
- 9Using a piping bag, fill each doughnut with pastry cream through a small hole in the side.
- 10Dust the filled doughnuts with powdered sugar before serving.
Equipment
Mixing bowlDoughnut cutterDeep potPiping bagBaking sheetWhisk
Ingredients
- ●1 kg chicken thighs, bone-in and skin-on
- ●1 cup pineapple juice
- ●1/2 cup soy sauce
- ●1/4 cup brown sugar
- ●1/4 cup vinegar
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 cup pineapple chunks
- ●1/4 cup raisins
- ●2 tbsp cooking oil
Instructions
- 1In a large bowl, combine pineapple juice, soy sauce, brown sugar, vinegar, black pepper, garlic powder, and onion powder. Mix well to create the marinade.
- 2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3In a large skillet, heat the cooking oil over medium heat. Remove the chicken from the marinade, reserving the marinade for later.
- 4Sear the chicken thighs in the skillet until golden brown on both sides, about 5-7 minutes per side. Remove from the skillet and set aside.
- 5In the same skillet, pour in the reserved marinade and bring to a simmer.
- 6Add the pineapple chunks and raisins to the skillet, stirring to combine.
- 7Return the seared chicken to the skillet, cover, and let it simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender.
- 8Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.
- 9Serve the chicken hamonado with the sauce poured over it, alongside rice.
Equipment
large bowlskilletmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●4 cups all-purpose flour
- ●1 cup sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk, warm
- ●2 large eggs
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1/2 tsp salt
- ●1/2 cup grated cheese (optional)
- ●1/4 cup butter, melted (for topping)
- ●1/4 cup sugar (for topping)
Instructions
- 1In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine the flour, sugar, and salt.
- 3Add the softened butter, eggs, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- 6Once risen, punch down the dough and divide it into small balls (about the size of a golf ball).
- 7Roll each ball into a flat oval shape, then roll it up like a jelly roll to form a log. Place the logs in a greased baking pan.
- 8Cover the pan and let the dough rise again for about 30-45 minutes.
- 9Preheat the oven to 350°F (175°C). Bake the ensaymadas for 15-20 minutes or until golden brown.
- 10Remove from the oven and brush with melted butter. Sprinkle with sugar and cheese if desired.
Equipment
mixing bowlbaking panrolling pinoven
Ingredients
- ●1 lb chicken feet
- ●1/2 cup soy sauce
- ●1/2 cup vinegar
- ●1/4 cup water
- ●1 onion, sliced
- ●5 cloves garlic, minced
- ●2 bay leaves
- ●1 tsp black peppercorns
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●2 tbsp cooking oil
Instructions
- 1Clean the chicken feet thoroughly by removing the outer skin and nails. Rinse under cold water.
- 2In a pot, heat the cooking oil over medium heat. Add the sliced onion and minced garlic, sauté until fragrant.
- 3Add the cleaned chicken feet to the pot and sauté for about 5 minutes until they start to brown.
- 4Pour in the soy sauce, vinegar, and water. Stir to combine.
- 5Add the bay leaves, black peppercorns, sugar, and salt. Mix well.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Let it simmer for about 30-40 minutes, or until the chicken feet are tender.
- 8Taste and adjust seasoning if necessary, adding more salt or sugar as desired.
- 9Once cooked, remove from heat and let it cool slightly before serving.
- 10Serve hot with rice or as a side dish.
Equipment
potspatulaknifecutting board
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