Healthy half a red chili Recipes for Every Day
Fuel your day with nutritious meals made with half a red chili. Tasty, balanced, and easy to cook.
Recipes with half a red chili
sweet and sour and slightly spicy open-flavor dishes, boneless crab claws are boiled in water and chilled, the taste is refreshing and not greasy; then lime juice, fish sauce, Thai sweet and spicy sauce and white vinegar to make a sour and spicy sauce, finally stir in small red tomatoes, purple onion, parsley and coriander, fresh vanilla flavor and Thai sour and spicy layers burst out together, especially suitable for appetizers or wine snacks.
This braised pork knuckle with tiger skin is truly impressive—it's the star dish of any large banquet, and in a restaurant, it's a high-end, impressive dish that holds its own. Placed on the table, its glossy, dark red skin wrinkles into beautiful "tiger skin" patterns, sprinkled with tempting scallions—just looking at it makes your mouth water! The meat falls off your chopsticks with a "plop," the skin tender and the meat succulent, not greasy at all—it's like a "gentle paradise" stuffed into your mouth. If you dip it in the light dipping sauce, it's a "refreshing and cleansing" version; the slightly spicy and sour sauce coats the meat, like a cool breeze on your tongue. If you drizzle it with the thick sauce, it's a "sweet and passionate" version; the rich sauce clings to the meat, every bite is a savory blend of soy sauce and meat, like a "sweet embrace" for your taste buds. If you master this skill, serving it to guests at home will guarantee you'll be surrounded by people praising it until you blush! 😂 Which flavor do you prefer?
A bright, zesty Thai-style salad featuring tender lean pork slices with crisp cucumber and silky enoki mushrooms, finished with lime and a punchy savoury dressing. Aromatics like coriander roots, shallot, garlic, and chilli bring fragrance and heat, while fish sauce, soy sauce, and oyster sauce add that irresistible salty depth.
A fragrant Thai-style baked fish “parcel” featuring halibut fillets nestled on cabbage and finished with a punchy blend of coriander roots, shallots, garlic, green and red chilli, and lime juice. The savoury backbone comes from soy sauce, fish sauce, and oyster sauce, balanced with a touch of sugar—bright, aromatic, and deeply satisfying when you open the paper to serve.
This three-color salad provides a variety of nutrients, helps maintain good health, and is refreshing and delicious, suitable for most people.
Crispy and chewy, fresh and delicious! Unforgettable after one bite, you'll love it after the second!
I really can't eat the braised dishes sold outside. I tried a Chaoshan bagged marinade that was popular on the Internet before, but the greasy smell was too strong when it was cooked, and I couldn't get used to it. It seems that you can't be lazy when making braised food. It's still more reliable to carefully prepare a pot of marinade yourself. After each braising, carefully filter out impurities, boil it, let it cool, and put it in the refrigerator for the next time. Why does the old braising become more fragrant as it is braised? First, the protein, amino acids, and fat of the ingredients will melt into the sauce during the braising process, and the flavor of the spices will be released repeatedly. Under the interaction, the taste becomes more and more intense and the layers are richer; second, the more times the braising is done, the spicy aroma of the spices in the marinade and the umami flavor of the ingredients will gradually balance and stabilize, and the braised food will naturally be more mellow. You should also pay attention to the storage of the old braising: filter and boil it for sterilization after each braising, seal it well and refrigerate or freeze it. It is recommended to use it within 1-2 weeks, and it is best to boil it again once a week for sterilization to prevent deterioration.
- Taste: The meat is tender and juicy, the chicken skin is crispy, the chicken meat is firm yet tender, it is neither greasy nor hard when chewed, and it has a rich and fresh flavor.
Typhoon Shelter Style Fried Shrimp. Flavor and Texture: Primarily garlicky and savory, with a hint of spiciness from chili peppers. The shrimp shells are crispy, while the meat is tender. The "Typhoon Shelter seasoning," made from deep-fried garlic, is intensely fragrant. Origin of the Name: "Typhoon Shelter" originally referred to the harbors in Hong Kong where ships sought shelter from typhoons. Local fishermen spread the method of stir-frying seafood with garlic, fermented black beans, and other seasonings, gradually developing this classic dish.
Braised Pork Belly with Potatoes (Potato Stew with Pork) is a classic home-style dish. It's stewed with soy sauce, mirin, and sugar, resulting in tender pork belly and potatoes and carrots that have absorbed the essence of the sauce, creating a soft, fluffy texture and a rich, sweet flavor. This dish is served piping hot and is very appetizing, making it perfect for family cooking.