Chilli Egg Egg Chilli Food

CHILLI EGG RECIPE | HOW TO MAKE EGG CHILLI RECIPE

Steps:

• Mix all the sauce ingredients and set aside.
• Take batter ingredients in a bowl, add water slowly and make it into a semi thick batter.
• Dip each egg halve in batter and fry till golden. It should be cripsy. Drain onto some paper towel and set aside.
• Now heat oil in a pan, add in garlic, ginger and fry for a min.
• Add in onions and saute for 3 mins or so till golden.
• Add in capsicum and cook for 2 mins.
• Add in sauce, chilli powder, pepper powder, salt, sugar and cook till it is thick and glossy.
• Add in fried egg and toss well. Add spring onion and mix well
• Serve hot.

NOODLES WITH CRISPY CHILLI OIL EGGS

Steps:

• To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.
• Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a pestle and mortar or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.
• Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
• Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.
• When ready to make the noodles, heat the veg oil in a wok. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don't have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they're soft and slippery. Divide the noodles between two bowls and put the pak choi on top.
• Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.

CHILLI EGG | EGG CHILLI RECIPE

Steps:

• Take a vessel , add 2 tbs maida and 2 tbs cornflour.
• *To this, add 1/2 tbs ginger garlic paste, 1/4 tbs pepper powder, 1/4 tbs salt and 1/4 cup water. Mix well without lumps as such that it coats well with the egg pieces.
• *Take 3 hard-boiled eggs. Cut into halves and again cut the half into another half.Totally in to 8 pieces.
• *Take one piece of sliced egg, coat it with maida flour and then dip in the batter we had made ready. We are first coating it with maida so that the batter will get coated evenly.
• *Take a pan, heat oil. After oil gets hot, dip the egg mixture in batter one by one and drop in the oil. Allow it to fry well.
• * Then take the fried pieces out by dripping the oil. Keep it aside.
• *Take a pan. Heat 2 tbs oil. Add 1 tbs chopped ginger, 1 tbs chopped garlic,1 small piece of cubed onion, 1 cubed capsicum and 1/4 tbs salt. Saute it for 1 minute.
• *Add the sauces, 1 1/2 tbs soy sauce, 2 tbs red chilli sauce, 2 tbsp tomato ketchup, and 1 tbs vinegar. Saute it for sometime.
• *To this, add 1/2 tbs red chilli powder, 1/4 tbs pepper. Saute it.
• *Finally, add the cornflour slurry prepared by adding 1 tbsp cornflour and 2 tbs water.
• Mix well ,cook for 1 min and switch off the flame.
• *Serve hot.