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Abbie Graham
New Zealand
เข้าร่วมเมื่อ 30 พ.ค. 2022
If you love Chinese food and are interested in making some of that classic flavour at home, welcome to my channel!
I am Abbie, born and raised in China, living in New Zealand. I love cooking and I have recently opened my own cooking channel to share my recipes! Hope you enjoy my videos and do let me know what you think about my recipes if you had a chance to try them out yourself! Please subscribe so you don't miss out my other videos!
I am Abbie, born and raised in China, living in New Zealand. I love cooking and I have recently opened my own cooking channel to share my recipes! Hope you enjoy my videos and do let me know what you think about my recipes if you had a chance to try them out yourself! Please subscribe so you don't miss out my other videos!
Chili Crisp
A chilli oil that tastes nice on nearly anything!
➖Oil: vegetable oil or any neutral flavoured oil that has a high smoke point
➖Oil temperature for chili flakes: between 120C to 180C. Let the oil cool down a little before frying chili flakes if it is smoking hot. Always keep the heat off when frying chili flakes.
➖Frying shallots: take shallots out when it’s light golden (not golden).
➖Adding sugar: adding sugar into the chili oil when the oil has cooled down to room temperature.
INGREDIENTS LIST
For Fresh Shallots Chilli Crisp
1/2 cup oil
1/4 cup chili flakes
2 (or 1/2cup) shallots
4 tsp sugar
1/4 tsp salt
1/4 tsp regular soy sauce (not dark soy sauce)
For Pre-cooked Shallots Chilli Crisp
3/4 cup oil
1/4 cup chili flakes
1/4 cup shallots
4 tsp sugar
1/4 tsp salt
1/4 tsp regular soy sauce (not dark soy sauce)
#chilioil
#mildchili
#chinesechilioil
➖Oil: vegetable oil or any neutral flavoured oil that has a high smoke point
➖Oil temperature for chili flakes: between 120C to 180C. Let the oil cool down a little before frying chili flakes if it is smoking hot. Always keep the heat off when frying chili flakes.
➖Frying shallots: take shallots out when it’s light golden (not golden).
➖Adding sugar: adding sugar into the chili oil when the oil has cooled down to room temperature.
INGREDIENTS LIST
For Fresh Shallots Chilli Crisp
1/2 cup oil
1/4 cup chili flakes
2 (or 1/2cup) shallots
4 tsp sugar
1/4 tsp salt
1/4 tsp regular soy sauce (not dark soy sauce)
For Pre-cooked Shallots Chilli Crisp
3/4 cup oil
1/4 cup chili flakes
1/4 cup shallots
4 tsp sugar
1/4 tsp salt
1/4 tsp regular soy sauce (not dark soy sauce)
#chilioil
#mildchili
#chinesechilioil
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Tthanks for warch.
ok honestly i was kind of - will these taste good?- after I saw the recipe but I am so glad I took the risk
Thank you, Abbie! My 1st crispy pork belly is a success 🙌 😊
That’s awesome! I’m glad to know it went well 😊
i did it it work
I AM IN LOVE WITH YOUR COOKING. THANK YOU !!!
You’re most welcome! ❤️
The 1/2 Tsp Oil rubbed on the skin, what oil is that? Surely it makes a difference? Sunflower, Olive Oil, Chinese Cooking Wine, etc??
Any regular cooking oil would do. I used olive oil. No cooking wine is used though. Cooking wine isn’t oil.
Thank you 🙏🏽
No problem 😊
Beautiful!
Skin is not fluffy, Lookks hard to bite. Pls learn more cooking techniques to be skin is very fluffy
It didn't work for me. The skin stayed white after the two timers.
Where is the list of ingredients??!!!
It’s in the description.
Pl
Do you need to dry the skin after taking it out of the first time from airfryer
Yea only if there’s excessive moisture, give it a quick pat.
From my family to yours - thank you so much! Followed this recipe to the T and it came out incredible. I loved the crunch of the skin while the meat remained moist.
You’re most welcome! Reheat any leftovers in the air fryer and it tastes just the same 😊
@@abbiegraham1179 The way this came out. There will never be leftovers =)
just what i want! simple and easy to make
Same here!! Thanks! 🙏
Mil gracias por estas recetas!!Prepare a las 3 salsas y me quedaron riquísimas!!! Congratulation!!!🎉
bet ko to may chilli oil
sarap nitong dumplings
What about poking holes onto the skin??
This’s a poking free method!
👍👍👍
This is great! After watching and trying out many, many videos this is the first that worked! Thank you!
I made this. So perfect!-delicious! Thank you so very much for sharing. <3
That’s wonderful!
Hello, when you refer to “chili sauce” do you mean chili oil? The kind that is made with Sichuan peppercorns, chili flakes, bay leaves, cinnamon, anise? Or is “Chili Sauce” something different? Thanks!
I guess this is more of a chili oil recipe.
I'll give that a go without pricking the skin and using Vinnegar which was my traditional method.
how is that many chili flakes "mild?"
It’s the ratio, the ratio of shallots and chili flakes made it mild.
Parabens
1/4 cup doesn't work for me - dumplings are soggy
Hey ya! 1/4 cup would be the minimum amount to cook through the dumplings though, anything less won’t last long enough! I would look into below possible steps, Medium heat for steaming/cooking (not too low/soaking); Dumplings were cooked straight from frozen (not defrosted). Enough oil for browning and crisping. Extra Oil can be added after steaming is done (if not enough). I hope this helps!
thank you so much! very kind of you. i shall try again!@@abbiegraham1179
No worries at all! 😊
hi ! Please post more recipes:) , love your recipes ❤
Thanks! I will! Looking to get back in February 😊
I tried crispy pork belly today and it came out great! I left the pork in the air fryer and extra 5 minutes. Thank you Abbie!
Yay! That’s wonderful!
INGREDIENTS 1/2 cup oil (vegetable oil or neutral flavoured) 1/4 cup chili flakes 2 (or 1/2cup) shallots, sliced 4 tsp sugar (add when oil is cooled down) 1/4 tsp salt 1/4 tsp regular soy sauce (not dark soy sauce) ➖Oil temperature for chili flakes: between 120C to 180C. Let the oil cool down a little before frying chili flakes if it is smoking hot. Always keep the heat off when frying chili flakes. ➖Frying shallots: take shallots out when it’s light golden (not golden).
Deve ser bom
Deve ser bom
Is that 2 x 1.2kgs of pork, or 1.2kg of pork cut into 2 (600g each)?
That’s 1.2kg cut into 2, but I’ve tested with a 1kg pork in a bigger drawer, the exact recipe works.
@@abbiegraham1179 thank you for the reply. So 600g in a single drawer should have similar timings I assume?
Yep that’s right!
Nice
😋❤😋❤😋❤😋❤😋❤😋❤😋❤😋❤😋❤😋❤😋😋😋😋😋😋😋😋😋😋😋😋❤❤❤❤❤❤❤❤
lol I’m glad you like it!
Thank you for the simple recipes and variety!
Sugar is bad fir you. So your last one. I will try.
Rubbish. Like a lot of things, it's the quantity you consume.
Are black vinegar and dark vinegar the same thing?
The short answer is yes, just different translations. You may find quite a few dark vinegars in your Asian grocers. I would recommend Chinkaing Vinegar though for authentic Chinese cooking. This vinegar has been around for nearly two decades. It’s one of the top four popular vinegars used in Chinese cooking. For those who’s new to Chinese cooking, please be reminded regular soy sauce (soy sauce in short) and dark soy sauce are completely two different things.
It looks very simple and delicious,😍 thank you for sharing~🥰
Thanks for sharing 😊
I cannot eat gyoza without it.
I found the meat undercooked, even though I followed instructions carefully. Crackle was good but meat was rather pink. Should I increase the temperature for the first 15 minutes, or should the airfryer be preheated?
Hi Jay sorry to hear that! Yes I’d say it’s something to do with the heat. Maybe try preheating, turn up the heat for 5C/10C, and extend the cooking for another 5-10 minutes. Each air fryer is different but this should work. Not opening the drawer too often while cooking though. My husband did this and ended up with pink inside. So we cooked for a longer time. It turned out a little dry, but a great experience for me to learn about this recipe. Thanks for the question, please let me know how it goes! 🤎
@@abbiegraham1179 I usually preheat the air fryer for 5 mins on 200deg before cooking, but since this wasn't mentioned, I started from cold and cooked meat for 15 mins at 150deg and then a further 20mins at 200deg. I shall try again but will preheat and then cook the first part at a higher temperature. I'll let you know how it goes. May be a couple of weeks before I cook again. Thank you very much for your reply.
Awesome! Also do score the bottom of the pork, cut deep, it shortens the cooking time and seasons the meat.
Great recipe!
Which chili sauce do you prefer for the spicy dip ? I want it as authentic as possible
They can all be used as a spicy dip. I’d say the white one and the pink one would be more of a popular flavour. They are all authentic. As long as the chilli oil is also authentic. One of my favourite chilli oil is Lao Gan Ma. It’s a popular brand, should be easy to find too.
Thank you for the wonderful, delicious recipes! 😊
Thanks!
Wow!
❤❤❤❤
Not sure why I didnt just look this up ages ago, could've saved myself a lot of failed experiments :D Thanks!
Thanks i tried the black vinegar one
She knows what she's talking about! This technique works perfect every time and somehow it's more delicious than if I follow the instructions on the packet! Thank you very much for sharing!❤
I love dumplings with sou sauce