Dried Chili Oil

von Kimberly | Apr. 30, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, INTERNATIONAL, MICHELIN, OILS, SPICY, VEGAN

Dried Chili Oil

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April 30, 2024 by Kimberly

Discover the magic of homemade chili oil! Spicy, flavorful, and perfect for enhancing any dish with just the right kick of heat.



2 HOURS



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant world of homemade chili oil! This easy-to-make condiment is a game-changer for any kitchen, adding a spicy flair that perfectly balances heat and flavor. It’s a must-try for spice lovers!

HOW TO SERVE
Drizzle this fiery chili oil over noodles, pizza, or dumplings to elevate your meals from ordinary to extraordinary. Its robust flavor also makes it a great partner for soups and stews, providing a warm, spicy undertone that delights the palate.

HOW TO STORE
Keep your chili oil in an airtight container in a cool, dark place. It stays fresh for up to a month, ensuring you have a delicious kick of flavor ready anytime.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Dried Chili Oil

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Author: Kimberly
Total Time: 1 hour 55 minutes
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

15 grams (0.5 oz) dried chili peppers
250 milliliters neutral cooking oil

Instructions

Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Remove the stems from the chili pepper, chop the rest into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until the mixture becomes bright orange/red and only tiny pieces of the chili peppers are visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 30 minutes so that the oil gets more infused.
After the 30 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one month.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 90 min
Cook Time: 25 min

Sesame Chili Dumpling Dipping Sauce

von Kimberly | Apr. 21, 2024 | ALL YEAR, ASIAN, DIPS & SPREADS, EASY, EVERYDAY, SESAME, SPICY, UMAMI, UP TO 30 MINUTES, VEGAN

Sesame Chili Dumpling Dipping Sauce

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April 21, 2024 by Kimberly

Kick up your dumpling game with Sesame Chili Dumpling Dipping Sauce! Spicy, nutty, and bursting with flavor, it’s the perfect match for any dumpling.



5 MINUTES



EASY



VEGAN



ASIAN



65 PER PORTION



SPICY
UMAMI



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumplings with this Sesame Chili Dumpling Dipping Sauce, a bold blend that combines the nutty depth of toasted sesame with the fiery kick of chili. This sauce is not just a side but a star, turning any dumpling, whether homemade or store-bought, into a gourmet treat. It’s perfect for those who love a little heat and a lot of flavor in their meals.

How to serve:
Serve this Sesame Chili Dumpling Dipping Sauce alongside your favorite dumplings. Its vibrant flavor complements everything from classic pork dumplings to vegetable gyoza. It’s also fantastic as a dressing for Asian salads or as a spicy drizzle over grilled meats. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this sauce will add a delicious, zesty twist to your dishes.

How to store:
Keep this sauce fresh by storing it in an airtight container in the refrigerator. It stays vibrant and tasty for up to three days, making it a convenient and flavorful addition to quick meals and snacks.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

DIPPING SAUCE

2 tbsp soy sauce
1 tbsp hot water
1 tsp crispy chili oil
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp rice vinegar
1.5 tsp sesame seeds
2 garlic cloves

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small frying pan

none

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Dissolve the sugar in the bowl by stirring in hot water.

2. Then, in a small pan without adding any oil, toast the sesame seeds until they are golden brown and fragrant.

3. Meanwhile, add the following ingredients to the sugar in the bowl: 2 tablespoons soy sauce, 1 teaspoon crispy chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon rice vinegar. Peel and finely chop or press two garlic cloves and add them to the sauce. Stir everything well.

4. Carefully pour the hot sesame seeds into the sauce. It will sizzle beautifully 🙂 Now stir everything together and serve.

NOTE: The calorie information may vary depending on the product used, country and region.

Juicy Pan-Fried Pork Dumplings

von Kimberly | März 12, 2024 | 60 TO 120 MINUTES, ALL YEAR, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, LUNCH, OMNIVORE, PORK, SPICY, UMAMI

Juicy Pan-Fried Pork Dumplings

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March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.



75 MINUTES



INTERMEDIATE



OMNIVORE



ASIAN



50 PER DUMPLING



COMFORT FOOD / UMAMI



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

How to serve:
Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

How to store:
Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 40 Dumplings

DUMPLINGS

40 dumpling wrappers
400g minced pork (14 oz)
1 tbsp minced ginger
4 garlic cloves
3 spring onions
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper

ADDITIONAL

all-purpose flour
neutral cooking oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large bowl
small bowl
large pan with lid

Defrost the dumpling wrappers if necessary.
Peel the ginger, finely chop or grate and add to a large bowl.
Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.

}

ACTIVE: 40 min

PASSIVE: 30 min

COOKING

1. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.

2. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.

3. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.

4. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉

Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.

5. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.

6. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.

7. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.

NOTE: The calorie information may vary depending on the product used, country and region.

Spicy Butter Chicken

von Kimberly | Feb. 22, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, DINNER PARTY, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, RICE, SPICY, WINTER

Spicy Butter Chicken

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February 22, 2024 by Kimberly

Dive into the creamy delight of Spicy Butter Chicken with Coconut Cream! Perfect for those who love a rich, flavorful twist on a classic dish. Easy and satisfying!



75 MINUTES



INTERMEDIATE



OMNIVORE



INDIAN



715 PER PORTION



SPICY / CREAMY /
COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the rich flavors of my spicy Butter Chicken. This dish offers a perfect balance of creamy texture and fiery spices, bringing a delightful twist to traditional Indian cuisine. Ideal for dinner parties or a cozy night in, this easy-to-make recipe promises to impress with its deep flavors and comforting warmth.

How to serve:
Serve this luxurious spicy Butter Chicken with fragrant basmati rice or warm naan bread to soak up the creamy sauce. Garnish with fresh cilantro and a squeeze of lemon for an added zest. This dish is perfect for spice lovers and can be easily adjusted to suit any palate, making it a versatile addition to your culinary repertoire.

How to store:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of stock or coconut milk to retain the creamy texture. Avoid freezing as it may affect the sauce’s consistency.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

CHICKEN & MARINADE

800g chicken breast (1.8 lbs)
60g full-fat yogurt (2 oz)
4 garlic cloves
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp ginger powder
1 tsp cumin
1 tsp turmeric
1 tsp salt

SAUCE

300ml chicken broth (1 + 1/2 cup)
400ml canned coconut milk (1 + 3/4 cup)
100g tomato paste (3.5 oz)
1 white onion
4 garlic cloves
1 fresh chili pepper
2 tbsp butter
1 tbsp clarified butter
1 tbsp fresh ginger
1 tbsp fresh cilantro
1 tbsp garam masala
1 tsp cumin
1 tsp tumeric
salt & pepper to taste
lemon juice to taste

SIDES & TOPPING

200g basmati rice (7 oz)
4 naan bread slices
2 tsp fresh cilantro

}

ACTIVE: 15 min

PASSIVE: 30 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
2 medium sized bowls
rice cooker (or pot with lid)
large pan
medium sized pan

Peel all the garlic cloves.
In a medium sized bowl, prepare the marinade for the chicken. To do this, mix 60g (1/4 cup) yogurt, 1 tsp salt, 1 tsp ginger powder, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cumin, 1 tsp cayenne pepper and 4 of the minced garlic cloves together.
Roughly chop the chicken breast into bite-sized pieces and mix with the marinade. Place the bowl in the fridge for at least 30 minutes (overnight if you prefer) and let the meat marinate.
In the meantime, cut the white onion into small pieces and set aside.
Finely chop the remaining 4 cloves of garlic or put them through a garlic press later. Set aside.
Peel the fresh ginger and either grate finely or chop finely and set aside.
Finely chop the fresh chilli pepper and use all the seeds or just a few, depending on your preference. Set aside.
Pluck the coriander leaves from the stalks and chop finely. Set aside.
Wash the rice and cook in a rice cooker or pot with lid and keep warm.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. Heat a large frying pan over medium heat and add 1 tbsp clarified butter. Take the chicken pieces out of the fridge and place directly in the hot pan. Fry on both sides until crispy. The chicken should still be on the raw side on the inside at this point, as it will finish cooking in the sauce later and become so tender this way. Remove the chicken from the pan into a bowl and set aside.

2. Put the pan back on the stove, add 1 tsp of butter and fry the onion pieces over a medium heat until they are transparent and soft.

3. Now add 100ml chicken broth and deglaze. Simmer over a medium heat until a kind of cream has formed, about 5 minutes.

4. Now add 1 tbsp butter, 1 tbsp freshly chopped ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, the chopped chilli pepper and the 4 minced garlic cloves to the pan and fry for 30 seconds. Then add 100g (3.5 oz) tomato paste, mix everything together and fry again for 1-2 minutes. Reduce the temperature to low.

5. Now add 200ml chicken broth and 400ml coconut milk. Stir everything well and bring the sauce to a boil. Add the chicken and meat juice to the sauce in the pan and simmer until the sauce thickens and the fat from the butter appears dark on the surface in some places. Small lakes of butter will form, so to speak. This will take about 15 minutes.

6. Stir the butter chicken well and add another tablespoon of butter. Remove the pan from the heat and season to taste with salt, pepper, chopped coriander and lemon juice.

7. Pour the rice into deep plates or bowls and top with the butter chicken. Serve with a slice of naan bread and fresh coriander.

NOTE: The calorie information may vary depending on the product used, country and region.

Garam Masala

von Kimberly | Feb. 15, 2024 | ALL YEAR, EASY, EVERYDAY, INDIAN, SPICE BLEND, SPICY, UP TO 30 MINUTES, VEGAN

Garam Masala

JUMP TO RECIPE

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February 15, 2024 by Kimberly

Discover the magic of Garam Masala! Aromatic, flavorful, and versatile, it’s the perfect addition to elevate your cooking and bring warmth to your dishes.



10 MINUTES



EASY



VEGAN



INDIAN



30 PER TBSP



SPICY



EVERYDAY



SPICE BLEND



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Immerse yourself in the rich flavors of India with this homemade Garam Masala. A quintessential mixture that combines aromatic spices, it’s the heart of many Indian dishes. Making your own blend ensures freshness and a burst of authentic flavor that store-bought versions can’t match. Embark on a culinary journey with this easy-to-make, fragrant seasoning that will transform your cooking.

How to serve:
Garam Masala is incredibly versatile. Sprinkle it over your favorite curries, soups, and stews to add depth and warmth. It’s perfect for marinating meats or enhancing vegetable dishes. Start with a small amount and adjust according to taste, as its potent flavors go a long way in elevating any dish to an exotic masterpiece.

How to store:
Store your Garam Masala in an airtight container, away from direct sunlight and heat. This keeps the spices fresh and aromatic for longer, ensuring each dish you prepare is bursting with authentic Indian flavors.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Cajun Bang Bang Salmon Rice Bowl

von Kimberly | Feb. 7, 2024 | ALL YEAR, DINNER, EASY, EVERYDAY, FISH, OMNIVORE, RICE, SPICY, UP TO 30 MINUTES, US AMERICAN

Cajun Bang Bang Salmon Rice Bowl

JUMP TO RECIPE

JUMP TO VIDEO

February 7, 2024 by Kimberly

Discover the taste of Cajun-spiced Salmon Bites, paired with fluffy rice for a quick, savory meal. Perfect for an easy, delightful seafood experience!



25 MINUTES



EASY



OMNIVORE



US AMERICAN



763 PER PORTION



SPICY



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant world of Cajun cuisine with my Cajun Salmon Recipe, a perfect blend of bold flavors and nutritious ingredients. These Spicy Salmon Bites offer a tantalizing experience, bringing the essence of Southern cooking right to your plate. Ideal for those who love Easy Seafood Meals, this dish combines the simplicity of cooking with an explosion of taste, making it a must-try for seafood enthusiasts.

How to serve:
The salmon bites, with their perfect Cajun seasoning, are best paired with fluffy, light rice, enhancing the rich flavors of the fish. This pairing makes for an irresistible combination and lands this dish among the top quick salmon dishes. Whether you’re hosting a dinner party or looking for a simple yet flavorful seafood recipe for your family, these Cajun Salmon Bites will not disappoint. Their versatility also makes them a great option for a healthy salmon idea, fitting into various meal plans.

How to store:
Keep any leftovers in an airtight container in the refrigerator, ensuring they stay fresh. Make sure to store each ingredient in a separate container. They can be easily reheated for a quick meal, maintaining their delicious taste and texture.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

SALMON

300g salmon fillet
1 tbsp cajun seasoning
2 tbsp olive oil

SAUCE

50g mayonnaise (1/4 cup)
50g sweet & sour sauce (1/4 cup)
1 tbsp sriracha sauce
1 tbsp lemon juice
1 tsp crispy chili oil
1 garlic clove

RICE

300g jasmine rice (1.5 cups)
400ml water (1 + 3/4 cups)

TOPPING

spring onions

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
small bowl
rice cooker (or pot with lid)

Preheat the oven to 180°C (350°F)
Cut the spring onions into thin strips.
Cut the lemon in half.
Peel the garlic clove.
Pat the salmon dry and cut into large pieces.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Wash the rice until the water runs clear. Then cook the rice with 400ml (1 3/4 cups) of fresh water in the rice cooker. If you don’t have a rice cooker, you can cook the rice in a pot with a lid. To do so bring to a boil and then finish cooking on the lowest setting with the lid on.

2. In a medium-sized bowl, mix together the marinade for the salmon. Stir together the olive oil and Cajun seasoning and add the salmon bites. Stir everything well and then place the salmon pieces on a baking tray lined with baking paper.

3. Meanwhile, prepare the sauce. In a small bowl, mix together the mayonnaise, sweet and sour sauce, Sriracha, lemon juice, crispy chili oil and crushed garlic.

4. Remove the salmon from the oven after 5-7 minutes. Now divide the rice into two bowls, place the salmon bites on top and spread the sauce over them. Finally, top with spring onions.

NOTE: The calorie information may vary depending on the product used, country and region.

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