Miranda(@foodie.randy) 인스타그램 상세 프로필 분석: 팔로워 282,258, 참여율 20.94%

Dishes I've made recently 🤗 Save this if you need easy dinner ideas 💡 All recipes free and in caption 💗 #food #dinnerideasُ #easymeals

EASY MEALS FOR 2, EP 23 Crispy Rice Paper Shrimp Dumplings Ingredients * 300g pork mince * 5 green onions, finely chopped (about 90g) * 3 tbsp soy sauce * 1 tbsp oyster sauce * ½ cup water * ½ tsp chicken bouillon powder * ½ tsp grated ginger * Pinch of salt & pepper * 20 small shrimp (peeled & deveined) or however many for the amount of dumplings you make * small rice paper sheets Chili Oil Sauce * 2 tbsp chili oil * 1 tbsp soy sauce Garnish * Sliced green onion * Sesame seeds * Extra chili oil Instructions 1. In a bowl, combine the pork, green onion, soy sauce, oyster sauce, water, chicken bouillon, ginger, salt, and pepper. Mix until well combined. 2. Dip rice paper in water for 3–5 seconds until just softened (don’t let it get too soft just enough to fold without breaking). 3. Place a shrimp in the centre and small spoonful of filling, as shown in the video. 4. Lightly spray a non-stick pan with cooking spray or oil and arrange the dumplings shrimp-side up. 5. Add about 1-2 tsp water, cover with a lid, and cook over high heat until you hear sizzling. Reduce to medium heat and steam for 4–5 minutes, or until the shrimp are pink and the pork is cooked through. 6. Remove the lid and cook over medium-high heat for another 1–2 minutes, until all the water has evaporated and the bottoms are lightly crispy. 7. Mix together the chili oil and soy sauce, drizzle over the dumplings, then finish with green onions, sesame seeds, and extra chili oil. NOTES: - a lid pan with a lid is required for this recipe, otherwise the dumplings won't steam / cook properly - for anyone thinking of substituting pork, just note that pork has a lot of fat which is what makes the dumpling juicy and yummy. So if you use another protein with lower fat, it might not taste as good. #dumpling #cooking #foodhacks #easyrecipe #dinnerideas

EASY MEALS FOR 2 EP 22 Crispy Gochujang Chicken Thighs Ingredients Really a meal for 1 because someone ate all of it :) Chicken * 400–450 g boneless, skinless chicken thighs, cut into bite-sized pieces * 1/2 teaspoon salt * 1/2 teaspoon garlic powder * 1/2 teaspoon black pepper * 3 tablespoons cornstarch * 3–4 tablespoons neutral oil, for shallow-frying, enough to cover bottom of pan Spicy gochujang sauce * 1 tbsp butter * 1½ tablespoons gochujang * 1 tablespoon soy sauce * 1 tablespoon brown sugar * 1 tablespoon rice vinegar * 2 teaspoons sesame oil * 3 cloves garlic, finely minced * 1 teaspoon grated ginger * 1/4 cup water For serving * Steamed rice * Sliced green onion * Toasted sesame seeds * Cucumber, optional Instructions 1. Pat the chicken thighs dry and cut them into bite-sized pieces. Season with salt, garlic powder, black pepper. 2. Add the cornstarch and toss until the chicken is evenly coated with a thin, dry layer. 3. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and shallow-fry for 4–5 minutes per side, or until golden, crispy and cooked through. Work in batches if necessary. 4. Transfer the chicken to a plate. Carefully remove the oil, add butter to skillet. 5. Reduce the heat to medium-low. Add the garlic and ginger and cook for about 30 seconds. 6. Stir in the gochujang, soy sauce, honey, rice vinegar, sesame oil, water and optional gochugaru. Simmer for 1–2 minutes, stirring, until glossy and slightly thickened. 7. Return the chicken to the skillet and toss for 30–60 seconds, until evenly coated. Don’t cook it in the sauce for too long or the coating will soften. 8. Serve immediately over rice and finish with green onion and sesame seeds. #chicken #koreanchicken #cooking #easyrecipe #dinnerideas

EASY MEALS FOR 2, EP 21 Spicy Vodka Rigatoni Pasta For my girlies who want a proteinless dinner 💕 Ingredients * 180g rigatoni * 2 tbsp butter * 4 cloves garlic, minced (about 15g) * 1 small shallot, finely chopped (about 48g) * 110g tomato paste ( about half a cup ) * 2 tbsp gochujang * 1 tsp dried chili flakes (or to taste) * ¾ cup heavy cream * ¼ cup reserved pasta water (optional, for thinning the sauce) * ¼ cup freshly grated Parmesan, plus more for serving * Salt and black pepper, to taste * 1 large burrata (or 2 small burratas) For Garnish * Extra grated Parmesan * Chopped parsley * A drizzle of good olive oil * Flaky salt (on the burrata) * Extra dried chili flakes Instructions 1. Cook the pasta. Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Reserve about ¼ cup of the pasta water, then drain. 1. Cook the aromatics. In a large skillet over medium heat, melt the butter. Add the chopped shallot, garlic, and dried chili flakes. Cook for 2–3 minutes, stirring frequently, until softened and fragrant. 1. Build the sauce. Stir in the tomato paste and gochujang. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes rich and caramelized. 1. Make it creamy. Pour in the heavy cream and stir until smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. 1. Finish the pasta. Stir in the Parmesan until melted, then add the cooked pasta. Toss until every piece is coated in the sauce. Season with salt and black pepper to taste. 1. Serve. Transfer to a serving bowl or plate and top with 1 large burrata (or 2 small burratas). Finish with extra Parmesan, chopped parsley, a drizzle of olive oil, flaky salt over the burrata, and a pinch of extra chili flakes. #pasta #burrata #easyrecipe #cooking #pastarecipes

EASY MEALS FOR 2, EP 20 Steamed Cabbage Dumplings Ingredients Filling * 300 g ground pork * 180 g mushrooms, finely chopped * 2 green onions (about 26 g), finely sliced * 2 tbsp soy sauce * 1 tbsp oyster sauce * ½ tsp chicken bouillon powder * ¼ cup water * Salt and black pepper, to taste Wrappers * 1 -2 head baby Napa cabbage (use the leaves as wrappers) the leaves of a large Napa cabbage might be to big Chili Oil Sauce * 2 tbsp chili oil * 1 tbsp soy sauce Garnish * Sesame seeds * Extra chili oil sauce * 1 Green onion Instructions 1. Prepare the cabbage Bring a large pot of water to a boil. Blanch the Napa cabbage leaves until they’re softened and flexible, then remove and let them cool. Pat dry if needed. 2. Make the filling In a large bowl, combine: * Ground pork * Mushrooms * Green onions * Soy sauce * Oyster sauce * Chicken bouillon * Water Season with salt and pepper, then mix until the filling is well combined and slightly sticky. 3. Assemble the dumplings Place a spoonful of filling onto the base of a cabbage leaf. Fold the sides over the filling and roll tightly into a parcel. Arrange the cabbage rolls seam-side down in a large pan. Pour 2–4 tablespoons of water into the pan, cover with a lid, and steam over medium heat until the pork is fully cooked. 4. Finish Remove the lid and continue cooking until any remaining water has evaporated. Transfer to a serving plate and top with: * Sesame seeds * Chili oil sauce Chili Oil Sauce Mix together: * 2 tbsp chili oil * 1 tbsp soy sauce Drizzle over the cabbage dumplings just before serving. #dumplings #cabbagerolls #easyrecipe #dinnerideas #foodhack

EASY MEALS FOR 2, EP 19 Mapo Tofu & Rice Ingredients * 162 g ground pork * 300 g silken or soft tofu (1 package) * 2 green onions, chopped (separate the white and green parts) * 4 cloves garlic, minced (about 10 g) * 1 tsp grated ginger * 1½ tbsp doubanjiang (Sichuan chili bean paste) * ¾ cup water * 1/4 - 1/2 tsp chicken bouillon powder Cornstarch Slurry * ½ tsp cornstarch * 2 tbsp water To Serve * Steamed rice Instructions 1. Cook the Pork Heat a drizzle of oil in a pan over medium-high heat. Add the ground pork and cook until browned and slightly crispy. 2. Build the Flavor Base Add the white parts of the green onions, garlic, ginger, and doubanjiang. Cook for about 1 minute, stirring frequently, until fragrant. 3. Make the Sauce Pour in the water and stir in the chicken bouillon powder. Bring to a gentle simmer. 4. Add the Tofu Carefully add the silken tofu to the pan. Use a spatula to gently break it into bite-sized pieces. Simmer for 2–3 minutes. 5. Thicken Stir together the cornstarch and water to make a slurry. Pour it into the pan while gently folding the tofu. Simmer for another minute, until the sauce lightly thickens. 6. Finish Sprinkle the green parts of the green onions over the top. Serve immediately over steamed rice. NOTES - This tasted perfect with rice, slightly too salty to eat on its own. You can cook rice before you start cooking to save time ! - optional 1 tsp soy sauce for extra flavour - silken tofu breaks super easily so do not stir it around, just gently fold when trying to incorporate cornstarch slurry #mapotofu #tofu #easyrecipe #dinnerideas #tofu

EASY MEALS FOR 2, EP 18 Shrimp Boil Homemade Boil Seasoning (Makes enough for this recipe) * 23 g smoked paprika (about 3 tbsp) * 43 g Old Bay seasoning (about ¼ cup) * 1 tbsp cayenne pepper * ½ tsp mustard powder * ½ tsp sugar * 1 tbsp freshly ground black pepper * 1 tbsp garlic powder * ½ tsp ground coriander Mix everything together and set aside. Garlic Cajun Butter * ½ cup (113 g) unsalted butter * 5 cloves garlic, minced (about 15 g) * 2 tbsp boil seasoning (from above) Shrimp Boil Ingredients * 12–15 cups water * all of boil seasoning * Juice of ½ lemon (or lime) * 1 tsp Hondashi (optional) * 400 g shrimp, peeled and deveined * 15 baby potatoes * 2 ears corn, cut * 2 smoked sausages (about 250 g), sliced * 1 small onion (about 100 g), quartered Instructions 1. Prepare the boiling liquid Bring 12–15 cups of water to a boil in a large pot. Add: * boil seasoning ( minus 2 tbsp, we are saving this for the butter ) * Juice of ½ lemon (or lime) * 1 tsp Hondashi 2. Cook the potatoes Add the baby potatoes and onion. Cover and cook for 10–15 minutes, or until the potatoes are almost fork-tender. 3. Add the corn and sausage Add the corn and sliced smoked sausage. Cook for 2–3 minutes. 4. Cook the shrimp Add the shrimp and cook for 2–3 minutes, just until pink and opaque. 5. Make the garlic butter While the boil is cooking, melt the butter in a large skillet over medium heat. Add: * Garlic * 2 tbsp boil seasoning Cook for about 1 minute, until fragrant. 6. Toss everything together Add the drained potatoes, corn, sausage, onion, and shrimp to the skillet. Toss everything in the garlic butter until evenly coated, about 1 minute. 7. Serve Serve immediately with extra lemon wedges on the side if desired. Notes * you can add your corn in sooner ! I just don't like it when my corn is soggy and I add it in the end #shrimpboil #seafoodboil #easyrecipes #easyrecipe #dinnerideas

EASY MEALS FOR 2, EP 17 Garlic Spaghetti Alfredo Ingredients: * 150g-160g dry fettuccine (or spaghetti) * 2 tbsp butter * 4 cloves garlic, minced (about 13g) * 1 cup heavy cream * 1 tsp Better Than Bouillon Chicken Base * ½ tsp Italian seasoning * ½ tsp black pepper * ½ cup freshly grated Parmesan (or more to taste) * Salt, to taste * Fresh parsley, chopped (for garnish) Instructions: 1. Cook pasta until 1 minute shy of al dente, then remove pasta from pasta water. 2. Melt butter in a pan over medium heat. Add garlic and cook until fragrant (about 30 seconds). 3. Pour in heavy cream, then season with better than bouillon chicken base, Italian seasoning, and black pepper. 4. Stir in the Parmesan until melted and smooth. Let the sauce simmer for 1–2 minutes to thicken slightly. 5. Add the cooked pasta and toss until fully coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. 6. Taste before adding salt, the Parmesan, bouillon, and pasta water are already salty. 7. Garnish with fresh parsley and enjoy! #pasta #alfredo #easyrecipe #cooking #dinnerideas

EASY MEALS FOR 2, EP 16 Crispy Shrimp, Pork & Chinese Leek Dumplings Makes: 21–28 dumplings Filling Ingredients * 215 g ground pork * 172 g raw shrimp, finely chopped * 110 g Chinese leek, finely chopped * 4 green onions, finely sliced ( 2 for filing 2 for garnish ) Seasoning * 2 tbsp soy sauce * 1 tbsp oyster sauce * 1 tsp chicken bouillon * ¼ cup water * ½ tsp salt * ½ tsp black pepper * 1 tsp sesame oil * 1 tsp grated ginger For Cooking * Dumpling wrappers (about 1 pack) * 2 tbsp neutral oil * About 2 tbsp water (for steaming) Garnishes * Sliced green onions * Sesame seeds Dipping Sauce * 1 tbsp soy sauce * 2 tbsp chili oil Instructions 1. Make the Filling In a large bowl, combine: * Ground pork * Chopped shrimp * Chinese leek * Green onions Add the soy sauce, oyster sauce, chicken bouillon dissolved in the ¼ cup water, salt, pepper, sesame oil, and grated ginger. Mix thoroughly until the filling becomes sticky and well combined. 2. Fill the Dumplings Spray pan with oil, Place spoonfuls of filling on the pan, Dip each dumpling wrapper in water, place wrapper over filling like shown in video. Repeat until all of the filling has been used. 3. Pan-Fry Place a lid to cover the pan, Turn heat to medium high, once you hear sizzling, Immediately reduce the heat to medium and cook for 3–4 minutes, turn the heat back to medium high, remove the lid, cook for another 2 minutes until all liquid is evaporated. 5. Serve garnish with: * Sliced green onions * Sesame seeds (optional) Serve alongside the soy sauce and chili oil dipping sauce. Notes * The dumpling wrappers become much easier to work with after lightly dipping in water. * Start on high heat only until the dumplings begin sizzling, then immediately lower to medium to prevent burning. * This recipe makes approximately 21–28 dumplings, depending on how much filling you use in each wrapper. #dumplings #easyrecipe #dinnerideas #foodhack #cooking

EASY MEALS FOR 2, EP. 15 Creamy Lemon Garlic Scallop Pasta Ingredients * 345g Hokkaido scallops * Salt and freshly cracked black pepper, to taste * Oil, for searing * 1 small shallot (about 42g), finely diced * 4 cloves garlic (about 13g), minced * ¼ cup water (optional for deglazing) * ¼ cup water mixed with 1 tsp Hondashi * ¾ cup heavy cream * 150g pasta of choice * ¼ cup freshly grated Parmesan cheese (plus more to taste) * Juice of ½ lemon * Fresh parsley, chopped, for garnish Instructions 1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta until 1 minute before al dente. Reserve pasta water 2. Prepare the scallops Pat the scallops completely dry with paper towels. Season both sides lightly with salt and freshly cracked black pepper. 3. Sear the scallops Heat a large pan over medium high heat, for the best sear, use a cast iron or stainless steel skillet, I didn't have one so I'm using a nonstick pan, the scallops still came out tasty ! Add a drizzle of oil. Once the pan is hot, place the scallops in the skillet without overcrowding. Sear for approximately 2 minutes per side, depending on their size, until a deep golden crust forms. Be careful not to overcook them or they’ll become rubbery. Transfer the scallops to a plate and set aside. 4. Make the sauce Reduce the heat to medium. If needed, deglaze the pan with a splash of water, scraping up any browned bits. Add: * diced shallot * minced garlic Cook until softened and fragrant, about 1–2 minutes. Pour in: * ¾ cup heavy cream * ¼ cup water mixed with 1 teaspoon Hondashi Bring to a gentle simmer. 5. Finish the sauce Stir in the grated Parmesan until melted and smooth. Add the juice of ½ a lemon. Taste and adjust seasoning with additional Parmesan, salt ( go easy on salt if you're adding in salty pasta water later ), pepper, or lemon juice as needed. Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss until the pasta is evenly coated in the creamy sauce. #pasta #scallop #cooking #seafoodpasta #dinnerideas

EASY MEALS FOR 2 EP. 14 ONE PAN DUMPLING LASAGNA 🥟 Ingredients Pork Filling * 350 g ground pork * 2 green onions, finely chopped (about 42 g) * 100g Chinese leek, finely chopped * 1 tsp Better Than Bouillon Chicken Base * ¼ cup (60 mL) water Seasonings * 3 tbsp soy sauce * 1 tbsp oyster sauce * 1 tsp grated ginger * ½ tsp salt * ½ tsp black pepper * 1 tbsp sesame oil Assembly * 1–2 tbsp neutral oil * Dumpling wrappers (I used about 1 pack) Steaming Liquid * ¼ cup (60 mL) water * ½ tsp Better Than Bouillon Chicken Base Chili Sauce * 1 tbsp soy sauce * 2 tbsp chili oil * ½ tsp sesame seeds Garnish * Chopped green onions Instructions 1. Make the Filling In a large bowl, combine: * Ground pork * Green onions * Chinese leek * Soy sauce * Oyster sauce * Ginger * Salt * Black pepper * Sesame oil Dissolve 1 teaspoon Better Than Bouillon in ¼ cup water, then pour it into the pork mixture. Mix everything vigorously for 2–3 minutes until the filling becomes sticky and the liquid is fully absorbed. 2. Assemble Add 1–2 tablespoons neutral oil in a large non-stick skillet over medium heat, layer the dumpling wrapper and filling like show. In the video. 3. Steam Mix together: * ¼ cup water * ½ teaspoon Better Than Bouillon Chicken Base Pour this mixture evenly throughout and around the edges of the pan. Cover with a lid. Cook over medium heat for about 8 minutes, or until the pork is fully cooked and the wrappers are tender. 4. Crisp the Bottom Remove the lid. Continue cooking for another 2–4 minutes, allowing any remaining liquid to evaporate and the bottom wrappers to become crisp. 5. Make the Sauce While the dumpling lasagna cooks, combine: * 1 tbsp soy sauce * 2 tbsp chili oil * ½ tsp sesame seeds 6. Serve Drizzle the chili sauce over the dumpling lasagna. Finish with plenty of chopped green onions and serve immediately. #dumpling #dumplinglasagna #cooking #dinneridea #easyrecipe

EASY MEALS FOR 2, EP. 13 Creamy Gochujang Shrimp Brothy Rice Ingredients Shrimp * 340g frozen shrimp (or 275g fresh), peeled and deveined * ½ tsp black pepper * ¼ tsp salt * 1/2 tbsp soy sauce * 1 tbsp olive oil Sauce * 1 tbsp olive oil * 102g sliced onion ( 1 sliced onion ) * 1 bell pepper (about 168g), sliced * 4 cloves garlic (about 15g), minced * 1 tsp fresh grated ginger * 1½ tbsp gochujang * 250ml chicken broth ( about 1 cup ) * 1 can (400ml) coconut milk * 2 tsp fish sauce (adjust to taste) * Juice of ½ lime * 1 tbsp brown sugar To Serve * Cooked jasmine rice * Fresh cilantro, chopped Instructions 1. Cook the shrimp * Season the shrimp with the salt and black pepper. * Toss with the olive oil. * Heat a large skillet over medium-high heat. * Add the shrimp and cook for 3–4 minutes, flipping halfway through. * During the last 30 seconds, add ½ tbsp soy sauce and toss to coat. * Remove the shrimp from the pan and set aside. 2. Build the sauce * In the same skillet, add 1 tbsp olive oil if needed. * Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened. * Stir in the gochujang and cook for about 1 minute. * Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. 3. Make it creamy * Add the coconut milk and bring to a gentle simmer. * Simmer for about 2 minutes. * Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the fish sauce if needed (start with 1 tsp). 4. Finish * Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp. * Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through. * Serve over warm jasmine rice and garnish with fresh cilantro. #dinnerideas #cooking #shrimp #broth #rice