Source: https://healthyrecipesblogs.com/pork-meatballs/

 

Ingredients: 

2 lb. ground pork

▢2 teaspoons Diamond Crystal kosher salt (not fine salt)

▢½ teaspoon black pepper

▢2 teaspoons onion powder

▢2 teaspoons garlic powder

▢2 teaspoons sweet paprika

▢1 teaspoons dried thyme

▢1 teaspoon coriander

▢1 teaspoon ground cumin

Instructions: 

1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, use your clean hands to mix together all the ingredients.

3. Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.

4. Arrange the meatballs in a single layer on the prepared baking sheet.

5. Bake them until browned and cooked through, about 15 minutes.

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 Source: https://cookinginchinglish.com/steamed-egg-with-minced-pork/

Ingredients: 

½ lb 20% fat ground pork, about 225g

▢2 tbsp soy sauce

▢1 tbsp Shaoxing wine, or rice cooking wine

▢½ tsp minced garlic, about a clove

▢½ tsp freshly grated ginger

▢⅛ tsp white pepper powder

▢1 pinch Chinese five spice powder, optional

▢1 pinch salt

▢½ tsp sugar

▢½ tsp corn starch

▢1 scallion , chopped

▢4 eggs

▢½ cup warm water

Instructions: 

Preparing

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Cooking

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.

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 Source: https://www.bbcgoodfood.com/recipes/easy-risotto-bacon-peas

Ingredients: 

1 onion

2 tbsp olive oil

knob of butter

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen peas

freshly grated parmesan, to serve

Instructions: 

1. Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

2. Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

3. Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

4. Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

5. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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Source: https://www.youtube.com/watch?v=Xcr1P5n-8KE

Ingredients: 

A. Egg mixture 2 Eggs (110g) 300ml Water 30ml Shiradashi sauce

B. Optional

50g Seafood highlighter 1 Mushrooms few Baby Rocket ♡ Water and Shiradashi sauce make instant great flavored dashi stock! The golden rule of egg to dashi stock ratio is 3 : 1 ( dashi stock : egg )

Instructions: 

1. Preheat the steamer 2. Slice the mushrooms ( If you are using a whole Mushroom, you don't need to cut it.) 3. Crack the eggs into a bowl and mix without forming too much bubbles. 4. Add 300ml of water and 30ml of shiradashi sauce over the egg and mix well. 5. Place a few slices of mushrooms, 1or 2 leaf of rocket and 1 sea highlighter in the base of the cup. 6. Strain the egg mixture over the ingredients and fill the cup. 7. Cover the cups with a lid or ammonium foil. 8. Steam over high heat for 2 minutes then low heat for 13 minutes

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Paprika:
Paprika is the deep red powder made by grinding the mild and sweet red pepper Capsicum annum. It belongs to the same family as the very hot chilli varieties and is native to Central and South America.

Paprika is thought to have been created by the Spanish after new varieties of peppers were introduced to Europe by Christopher Columbus.

Paprika has a sweet pungent flavour and a distinct bitter aftertaste. It adds both colour and flavour and is an essential ingredient in veal or beef goulash, chicken paprikash and many other Hungarian and Spanish dishes. :)

www.spencers.com.au




How to cook / use paprika:


Health benefits of paprika:



Source: https://www.google.com.au/search?hl=en&tbo=d&output=search&sclient=psy-ab&q=paprika&oq=paprika&gs_l=hp.3..0l10.14835.31641.1.32608.18.9.5.4.5.0.347.2329.2-7j2.9.0.les%3Bpchsnhae..0.0...1c.1.2_11eTZwkec&psj=1&bpcl=39942515&biw=1366&bih=667&cad=b&cad=cbv&sei=f1bJUIzcC4SjiAe_1YCYDg

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