Inspired by a viral sensation in Thailand, these juicy air-fried wings are tossed in a sweet, salty, sticky sauce that is super easy to make! Maggi Seasoning is our hero ingredient that adds a deeply umami flavour to these addictive wings. The sauce is the magic here, so feel free to swap out the wings […]

The post Viral Sweet & Salty Maggi Wings (Air Fryer) appeared first on Hot Thai Kitchen.

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I would love to introduce you to a super-easy boiled pork, also called white cut pork. It is a classic Chinese dish celebrated for its simplicity, juicy and tender texture, and great flavor when served with a dipping sauce.

It is one of the top recommendations for beginners. Unlike braised or roasted pork dishes, we will use the lowest effort. No marinating, no pan-frying, turning over. A whole cut of pork butt, my favorite part, is gently simmered in broth until cooked through. Then we will cut it into thin slices and then served with a wonderful dipping sauce. It has a tender, juicy, silky, and melt-in-the-mouth texture that everyone in the family will love.

White cut is a widely used Chinese cooking method. It is about honest cooking — using the simplest method possible to reveal the best version of an ingredient. When cooking with different ingredients, we may choose different side ingredients or aromatics. I have shared similar white-cut lamb before. In that version, lots of spices are added because lamb carries what the Chinese call shanwei (膻味) — a strong, grassy, sometimes funky aroma. But for white-cut chicken, only white pepper, scallion, and ginger are used to preserve the original taste of high-quality chicken. But for pork, we will use daikon radish or winter melon.

A tip for the broth

Adding daikon radish or winter melon to the pot while the pork simmers is a game-changer. On the one hand, those two ingredients can help remove the faint raw taste; on the other hand, they can further lend the pork a gentle, vegetal sweetness. You can choose either type.

However, no matter which vegetables you choose, always use super-large chunks while simmering. Smaller ones may break and spoil the soup base.

Which cut to use

The best cut for this recipe is pork butt. I love using this cut for all kinds of stir-frying. Pork butt (also called Boston butt) actually comes from the upper shoulder of the pig. A cut of high-quality pork will be marbled with intramuscular fat. But not as much as pork belly.

You can also try with pork tenderloin, which carries more lean meat. But the texture will be less juicy. Pork belly is another great option if you want a fattier cut.

The magic of dipping sauces

All white cut dishes are served with one or two dipping sauces. For white-cut chicken, ginger-and-scallion sauce is the most popular. For pork, I will pair it with a spicy, savory dipping sauce. You can half-dip, keeping the other half to taste both and make comparisons.

Adding a little tiny ingredient like lime juice or white vinegar is my favorite way to highlight the white, cute pork butt or pork belly. A touch of acid will brighten it and remove the heaviness of fat.

Step by Step

Clean the pork butt first, and then soak it in clean water for around 30 minutes. This helps to remove any raw taste.

Then prepare a large pot with clean water, add large daikon chunks, scallion, smashed ginger, and the pork.

Cover the lid and bring it to a boil; remove any floats after boiling.

Slow the fire to a simmer for 50 minutes.

Take the pork out, cut it into slices, and then serve it with dipping sauces.

Break the daikon, add a small pinch of salt to the soup, and garnish with some chopped green onion. You get a lovely match of white, cute pork, and a delicious daikon soup.

Boiled Pork- White Cut Pork

A classic Cantonese boiled pork dish — clean, tender, and delicately sweet from daikon or winter melon, best enjoyed with a bold dipping sauce.

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Ingredients

• 200 g pork butt
• 300 g daikon radish or winter melon
• 1 fresh ginger smashed
• 1 scallion
• 6 cups water

Sauce

• 2 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 2 garlic cloves minced
• 1 tbsp. chopped green onions
• 1 tbsp. chili oil optional
• 1 tbsp. roasted sesame seeds optional
• ½ tsp. salt
• ½ lime

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Instructions

• Clean the pork butt firstly and then soak in clean water for around 30 minutes. This helps to remove any raw taste.
• Then prepare a large pot with clean water, add large daikon chunks, scallion, smashed ginger as well as the pork.
• Cover the lid and bring it to a boil, remove any floats after boiling.
• Slow down the fire and simmer for 50 minutes.
• Take the pork out, cut into slices and then serve with dipping sauces.
• Break the daikon, add a small pinch of salt to the soup and garnish some chopped green onion. You get a lovely match of white cute pork and a delicious daikon soup.

Video

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Loe allikast edasi

[gtranslate]

Winter is a great season for warm, hearty food. It is always comforting to me when I am sitting around and hearing the zizi sound of boiling food. I love to share one of my favorite ways to make egg tofu: pan-fry it first, then braise it with minced pork.

The main role of this recipe is Japanese tofu, also known as egg tofu or tamago tofu, not regular tofu. It has a silky-smooth, delicate texture that’s softer and more tender than regular tofu, with a custard-like consistency. You may find it tastes like pudding. When combined with crispy, aromatic fried minced pork, can you imagine the texture contrast between the two?

Ingredients

It is a humble home-cooked dish with egg tofu as the main ingredient. I also match with 30% fat minced pork. Golden needle mushroom is my favorite bottom ingredient for all simmer dishes. You can replace it with any vegetables, such as broccoli, Chinese broccoli, zucchini, or pumpkin.

Prepare Egg Tofu

Egg tofu usually comes in a plastic tube because it’s so fragile. Don’t peel the packaging off! Instead, slice it right through the middle—plastic and all. Then, gently squeeze both ends, and the tofu will slide right out. Then slice it into thick rounds.

Step by step

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.

Heat a pan and add cooking oil. Fry the tofu until slightly crispy and brown. Transfer out.

Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.

Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.

Place some mushrooms or any other vegetables you want in the serving pot, add the pan-fried tofu first, and then top with minced pork.

Add ½ cup of water, cover and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.

Egg Tofu with Minced Pork

a super delicous egg tofu with minced pork

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Ingredients

• 3 pieces egg tofu
• 3 tbsp. cornstarch
• 3 tbsp. cooking oil
• 2 cups minced pork
• 1 tsp. ginger chopped
• 3 garlic cloves chopped
• 2 tbsp. scallions chopped
• 1 tbsp. scallion whites chopped
• 2 fresh Thai chili pepper cut into circle
• 1 tbsp. oyster sauce
• 2 tbsp. light soy sauce use in 2 batches
• 1 tsp. sugar
• ⅛ tsp. salt
• ⅛ tsp. white pepper
• 3.6 ounces enoki mushrooms or any mushroom
• ½ cup water

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Instructions

• Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.
• Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.
• Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.
• Place some mushrooms or any other vegetables you want in the serving pot, add half of the minced pork, then the pan-fried tofu, and finally the remaining minced pork.
• Add 1/2 cup of water, cover, and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.

Video

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Loe allikast edasi

Most people know “tom yum” as Thailand’s famous hot and sour soup, but this soupless tom yum noodles is completely different. Chewy rice noodles are tossed in a sauce that’s equal parts sweet-salty-spicy and sour, and topped with peanuts, fried garlic, and many other tasty toppings. It is so little-known, but it’s one of my […]

The post Soupless Tom Yum Noodles: Best Kept Secret of Thai Food appeared first on Hot Thai Kitchen.

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I’ll get you something totally new to enjoy your boba pearls – steamed milk pudding with boba pearls. It’s a lovely dessert for boba lovers.

There is something deeply comforting for me about a bowl of steamed milk pudding. I love the melt-in-the-mouth texture. Today’s version is dressed up with boba pearls. You can taste the smooth, sweet egg-and-milk pudding with chewy boba pearls made from tapioca starch. This experience is totally different from a milk boba tea. It tastes like our steamed egg pudding but with a sweet vibe.

Cook tips

• Slow fire for brown sugar– When caramelizing, always use the lowest heat setting to avoid burning it.
• Let the milk cool completely before adding eggs. After adding the milk, make sure it has fully cooled down before mixing in the egg mixture. Also, adding a little squeeze of lemon juice while beating the eggs helps to remove the raw egg smell.
• Always strain the mixture – so you can get an incredibly silky, smooth pudding texture.

Step by Step

To cook the boba pearls

• Bring a large pot of water (Recommend 10 times in volume) to a rolling boil.
• Add the tapioca pearls to the boiling water. Stir the tapioca pearls gently to prevent them from sticking together. Cook for 20 minutes or 5 minutes for quick boba pearls on medium heat.
• Turn off the fire and cover the lid; set aside for another 20 or 5 minutes, as required by the package.
• Then remove the excess water, add the remaining sugar and a very small pinch of salt. Cook until the sugar is completely dissolved.

To make the Pudding

• Add 30g of brown sugar with 1 tablespoon of water. Heat over a low fire until the sugar melts.
• Then add 1 cup of milk. Mix well. Set aside to cool down completely.
• Beat the egg with a squeeze of lemon juice.
• Slowly pour the egg mixture into the milk while stirring continuously.
• Strain twice through a sieve to remove any pulp and get a smoother texture. Pour into a bowl, then cover with a lid, aluminum foil, or a plate, just like me. Once the water boils, steam for 10 minutes, then turn off the heat and let it sit (covered) for another 5 minutes.

Assemble

Top with cooked boba pearls and serve warm.

Steamed Milk Pudding with Boba Pearls

Melt in mouth steamed milk pudding with boba pearls

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Ingredients

Boba pearls

• 1 cup tapioca pearls boba
• 2 tbsp. brown sugar for boba
• 1/8 tsp. salt for boba
• Large pot of water

Pudding

• 2 tbsp. brown sugar
• 1 tbsp. water
• 1 cup milk
• 2 eggs
• lemon juice

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Instructions

To cook the boba pearls

• Bring a large pot of water (Recommend 10 times in volume) to a rolling boil.
• Add the tapioca pearls to the boiling water. Stir the tapioca pearls gently to prevent them from sticking together. Cook for 20 minutes or 5 minutes for quick boba pearls on medium heat.
• Turn off the fire and cover the lid; set aside for another 20 or 5 minutes, as required by the package.
• Then remove the excess water, add the remaining sugar and a very small pinch of salt. Cook until the sugar is completely dissolved. Set aside.

To make the Pudding

• Add of brown sugar with 1 tablespoon of water. Heat over a low fire until the sugar melts.
• Then add 1 cup of milk. Mix well. Set aside to cool down completely.
• Prepare a slight bow, crack two eggs with a squeeze of lemon juice.
• Slowly pour the egg mixture into the milk while stirring continuously.
• Strain twice through a sieve to remove any pulp and get a smoother texture. Pour into a bowl, then cover with a lid or aluminum foil or use a small plate like me. Once the water boils, steam for 10 minutes, then turn off the heat and let it sit (covered) for another 5 minutes.

Video

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Loe allikast edasi