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Dany Batista _Psi
Dany Batista _Psi
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Thursday 18 June 2020 22:33:25 GMT
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กลับมาได้บ่😞#วิวบ้านนอก🍃 #ร้อยเอ็ดหวานมาก #ฟีดดดシ #fyp #เธรด #ท้องฟ้า #ทุ่งนา
กลับมาได้บ่😞#วิวบ้านนอก🍃 #ร้อยเอ็ดหวานมาก #ฟีดดดシ #fyp #เธรด #ท้องฟ้า #ทุ่งนา
NASI CROQUETTES No meat? Remove the chicken😊 #snack #chicken #croquette #food #Recipe #tasty #easy #tiktokfood COOKING RICE 150 gr rice water 2 gr salt (⅓ teaspoon) NASI MIXTURE 275 gr chicken breast water salt 30 ml sunflower oil 85 gr carrot 100 gr yellow onion (1 yellow onion) 75 gr yellow bell pepper (half a yellow bell pepper) 75 gr green bell pepper (half a green bell pepper) 3 gr curry powder (1 teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 2 gr ginger powder (⅔ teaspoon) 2 gr turmeric powder (⅔ teaspoon) 4 gr garlic powder (1⅓ teaspoon) 4 gr onion powder (1⅓ teaspoon) 2 gr paprika powder (⅔ teaspoon) 3 gr coriander powder (1 teaspoon) 1 chicken stock cube 60 gr sweet soy sauce (ketjap manis) 15 gr oyster sauce (or soy sauce) 50 gr all-purpose flour COATING 50 gr all-purpose flour 2 eggs (medium) breadcrumbs Wash the rice. Put the rice in a heavy-bottomed pan and add water and salt. Cover with a lid and bring to a boil over high heat. Once the water starts foaming, reduce the heat to low. When the water has completely evaporated, turn off the heat. Leave the pan covered for 15 minutes. Place the chicken breast in a pan with water and some salt. Bring to a boil. When the chicken breast is cooked (it should be white in color), remove the pan from the heat. Drain the water and let the chicken cool slightly. Shred or cut the chicken into pieces and set aside. Heat the sunflower oil in a skillet over medium-high heat. Add carrot, yellow onion, yellow bell pepper, and green bell pepper. Sauté for 2-3 minutes. Add the shredded chicken to the vegetables and mix everything together. Add curry powder, cayenne pepper, ginger powder, turmeric, garlic powder, onion powder, paprika powder, and coriander powder. Crumble the chicken stock cube over the pan. Sauté for 2 minutes. Add sweet soy sauce and oyster sauce. Mix well. Finally, add the cooked rice and mix thoroughly. Add flour to the rice mixture and mix everything well. Take a portion of the rice mixture (45 grams) and shape it into an oval or desired shape. Place it on a sheet of parchment paper. Repeat this until all the mixture is used. Beat the egg in a bowl. Place panko breadcrumbs in another bowl. Take a croquette and dip it in the egg mixture, then coat it with breadcrumbs. Repeat this for all the croquettes. For an extra crispy texture, you can repeat this step. I coated them once in this way. Place the croquettes on a sheet of parchment paper and put them in the freezer for 30 minutes, or longer if desired. Heat a layer of sunflower oil over medium-high heat or use a deep fryer (170°C or 340°F). Fry the croquettes until golden brown, about 3 minutes all around. Drain the nasi croquettes on kitchen paper. Tips: Add your favorite vegetables. Store the croquettes in a sealed container in the freezer. 17 croquettes - 1 hour 30 minutes
NASI CROQUETTES No meat? Remove the chicken😊 #snack #chicken #croquette #food #Recipe #tasty #easy #tiktokfood COOKING RICE 150 gr rice water 2 gr salt (⅓ teaspoon) NASI MIXTURE 275 gr chicken breast water salt 30 ml sunflower oil 85 gr carrot 100 gr yellow onion (1 yellow onion) 75 gr yellow bell pepper (half a yellow bell pepper) 75 gr green bell pepper (half a green bell pepper) 3 gr curry powder (1 teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 2 gr ginger powder (⅔ teaspoon) 2 gr turmeric powder (⅔ teaspoon) 4 gr garlic powder (1⅓ teaspoon) 4 gr onion powder (1⅓ teaspoon) 2 gr paprika powder (⅔ teaspoon) 3 gr coriander powder (1 teaspoon) 1 chicken stock cube 60 gr sweet soy sauce (ketjap manis) 15 gr oyster sauce (or soy sauce) 50 gr all-purpose flour COATING 50 gr all-purpose flour 2 eggs (medium) breadcrumbs Wash the rice. Put the rice in a heavy-bottomed pan and add water and salt. Cover with a lid and bring to a boil over high heat. Once the water starts foaming, reduce the heat to low. When the water has completely evaporated, turn off the heat. Leave the pan covered for 15 minutes. Place the chicken breast in a pan with water and some salt. Bring to a boil. When the chicken breast is cooked (it should be white in color), remove the pan from the heat. Drain the water and let the chicken cool slightly. Shred or cut the chicken into pieces and set aside. Heat the sunflower oil in a skillet over medium-high heat. Add carrot, yellow onion, yellow bell pepper, and green bell pepper. Sauté for 2-3 minutes. Add the shredded chicken to the vegetables and mix everything together. Add curry powder, cayenne pepper, ginger powder, turmeric, garlic powder, onion powder, paprika powder, and coriander powder. Crumble the chicken stock cube over the pan. Sauté for 2 minutes. Add sweet soy sauce and oyster sauce. Mix well. Finally, add the cooked rice and mix thoroughly. Add flour to the rice mixture and mix everything well. Take a portion of the rice mixture (45 grams) and shape it into an oval or desired shape. Place it on a sheet of parchment paper. Repeat this until all the mixture is used. Beat the egg in a bowl. Place panko breadcrumbs in another bowl. Take a croquette and dip it in the egg mixture, then coat it with breadcrumbs. Repeat this for all the croquettes. For an extra crispy texture, you can repeat this step. I coated them once in this way. Place the croquettes on a sheet of parchment paper and put them in the freezer for 30 minutes, or longer if desired. Heat a layer of sunflower oil over medium-high heat or use a deep fryer (170°C or 340°F). Fry the croquettes until golden brown, about 3 minutes all around. Drain the nasi croquettes on kitchen paper. Tips: Add your favorite vegetables. Store the croquettes in a sealed container in the freezer. 17 croquettes - 1 hour 30 minutes
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