Best Health Food Shop

02/25/2022

02/03/2022

O battled with the buldge her whole life. Apple Cider fruit crews are her new Passion Project

01/21/2022

Miss Lopez Describes Why She Now Backs These Apple Gummies

12/28/2021

Ingredients
2 large chicken breasts (cut into thin strips)
2 tbsp plain yogurt
1 tbsp fresh lemon juice
1/2 tsp ginger-garlic paste
1/2 tsp red chili powder

06/17/2021

Ingredients
Serves: 2-3 people

Main Ingredients
1 whole medium Barramundi (cleaned, gutted and descaled)
Oil for deep frying
2 cloves garlic (minced)
1 tbsp ginger (minced)
1 long red chilli (chopped)
2 spring onons (chopped, plus extra for garnish)
1 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp fish sauce
3 tbsp palm sugar syrup (or normal palm sugar)
3 tbsp rice vinegar
½ tsp white pepper powder
Coriander (for garnish)
Directions
To Prep
Use kitchen towel to pat dry the fish thoroughly. Water left on the fish will cause oil to spit.
Make 2 deep slits into the flesh of the fish on both sides, making sure not to cut all the way down to the bone.
To Cook
Heat oil in wok over medium heat. The amount of oil should cover the fish completely.
Deep fry the fish until golden brown and cooked through. Remove fish from the oil and place on a kitchen towel to drain.
Scoop 1 tbsp of the deep frying oil in a medium size saucepan and add garlic, ginger, chilli and spring onions, fry until fragrant.
Add Shaoxing wine, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper. Stir well and bring to the boil. Remove from heat.
Serve fish on an oval platter and scatter with half the coriander. Pour the sauce over the fish and garnish with spring onions and the remaining coriander.
Serve immediately with steamed rice.

06/12/2021

17 Ingredients
6 Method Steps

2 green shallots, trimmed, sliced into 5cm-long strips

1kg whole snapper, cleaned, scaled

75g (1/2 cup) plain flour

Vegetable oil, to deep-fry

1 long fresh red chilli, thinly sliced (optional)

Lime wedges, to serve
Chilli tamarind sauce

3 coriander roots, cleaned, coarsely chopped

3 garlic cloves, coarsely chopped

2 long fresh red chillies, coarsely chopped

1/2 tsp sea salt

1 tbsp vegetable oil

1 French shallot, thinly sliced

4cm piece fresh ginger, peeled, very finely sliced

60ml (1/4 cup) tamarind concentrate

65g (1/3 cup) shaved palm sugar

1 tbsp fish sauce

1-2 tbsp water, optional

Select all ingredients

Step 1
Place sliced shallot in a bowl of cold water and set aside to soak. The strips should curl as they soak.
Step 2
For sauce, use a mortar and pestle to pound coriander, garlic, chilli and salt to a paste. Heat oil in a saucepan over medium-high heat. Add the French shallot and ginger.
Pause
Unmute
Current Time 0:12
/
Duration 0:15
Fullscreen
Your video will play after the ad
Two easy ways to chop and slice chillies
Step 3
Stir-fry for 1 minute or until aromatic. Add coriander paste. Stir-fry for 30 seconds. Add tamarind, sugar and fish sauce. Simmer for 2 minutes or until sugar dissolves. Remove from heat. Set aside.
Step 4
Cut 3 slashes in the thickest part of the snapper on both sides. Place the flour on a large plate. Lightly coat fish in flour. Shake off any excess.
Step 5
Fill a wok one-third full with oil. Heat to 180°C over high heat (see tip). Cook fish for 4 minutes each side or until just cooked through and golden. Drain on paper towel.
Step 6
Reheat sauce. Add water if too thick. Transfer fish to a plate. Pour sauce over fish. Sprinkle shallot and chilli, if using, over fish. Serve with lime wedges.

06/09/2021

Ingredients · For the Thai paste · 2 large bunches fresh coriander , leaves picked and stalks reserved · 2 thumb-sized pieces fresh ginger , peeled · 3 cloves garlic ,​ ...
40 min...Directions
To Prep
Use kitchen towel to pat dry the fish thoroughly. Water left on the fish will cause oil to spit.
Make 2 deep slits into the flesh of the fish on both sides, making sure not to cut all the way down to the bone.
To Cook
Heat oil in wok over medium heat. The amount of oil should cover the fish completely.
Deep fry the fish until golden brown and cooked through. Remove fish from the oil and place on a kitchen towel to drain.
Scoop 1 tbsp of the deep frying oil in a medium size saucepan and add garlic, ginger, chilli and spring onions, fry until fragrant.
Add Shaoxing wine, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper. Stir well and bring to the boil. Remove from heat.
Serve fish on an oval platter and scatter with half the coriander. Pour the sauce over the fish and garnish with spring onions and the remaining coriander.
Serve immediately with steamed rice.