"Asad Memon"
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Food FusionElevate your dishes with homemade chilli oil! Learn to make Chinese Chilli Oil and Salsa Macha with Asad Memon. Get the full recipe here: https://bit.ly/4shmPks. Perfect for adding a spicy kick to your meals! 🌶️ Discover the secrets to these flavorful oils that are easy to prepare and store. Whether you're cooking fried rice, pasta, or dumplings, these oils will enhance your culinary creations. Don't forget to check out our website for more delicious recipes: https://www.foodfusion.com. Happy cooking! 👩🍳👨🍳
00:00 Chilli Oil 2 Ways
00:25 Prepare Chinese Chilli Oil
04:25 Prepare Salsa Macha Chilli Oil
09:00 Aray Wahh! Homemade Chilli Oil - 2 ways
Craving restaurant-style chicken corn soup? 🍲 Asad Memon reveals his secret recipe for a delicious bowl of comfort. Learn to make homemade chicken stock and enjoy this classic dish at home! For the written recipe and more, visit: https://www.foodfusion.com. Discover tips for perfecting your soup and impressing your guests. Don't forget to check out our app for more recipes: https://www.foodfusion.com/app. #ChickenCornSoup #AsadMemon #FoodFusion
In this video, Asad Memon shares his expert techniques for creating a rich and flavorful chicken corn soup that rivals your favorite restaurant. With easy-to-follow steps, you'll learn how to make homemade chicken stock from scratch, ensuring your soup is packed with authentic taste.
From preparing the ingredients to the final plating, every step is covered. This comforting soup is perfect for any occasion, whether it's a family dinner or a cozy night in. Plus, Asad's tips on making the best green chili pickle will elevate your dish even further!
Join us as we dive into the world of delicious soups and discover how to bring restaurant-quality meals to your kitchen. Don't forget to subscribe for more amazing recipes!
00:00 Restaurant Style Chicken Corn Soup
00:46 Chopped Corn
01:50 How to shred Chicken quickly?
02:08 Prepare Instant Chilli Pickle
03:31 Prepare Corn Soup
05:36 Plating/Serving
06:28 Prepare Chicken Stock
09:35 Aray Wahh!
Love chowmein but want a low-carb option? Asad Memon gives this favorite a protein-packed twist by replacing regular noodles with chicken noodles! This High Protein Chicken Noodles Chowmein is full of flavor and a great option when you’re craving chowmein with a healthier twist.
#FoodFusion #HappyCookingToYou #HighProteinRecipes #LowCarbRecipes #ChickenChowmein #ChickenNoodles #AsadMemon #HealthyRecipes
Written Recipe: https://bit.ly/4igaXuF
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Also follow for healthy food & kids' special recipes.
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00:00 High Protein Chicken Noodles Chowmein
00:33 Prepare Chicken Noodles
03:19 Prepare Chowmein Sauce
04:43 Cut Vegetables
07:51 Aray Wahh!
High Protein Chicken Chowmein
Serves: 2-3
Recipe in English
Ingredients:
Prepare High Protein Noodles:
-Boneless chicken fillet 400g
-Anday ki safedi (Egg white) 1 or as required
-Iodized Himalayan pink salt ½ tsp or to taste
-Soy sauce 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 & ½ tsp
-Chicken powder ½ tsp
-Cornflour 1 & ½ tbs
-Hot Water as required
-Cooking oil 1-2 tbs
Prepare Chowmein:
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Bareek cheeni (Caster sugar) 1 tsp
-Chilli sauce 4 tbs
-Oyster sauce 1 tbs
-Soy sauce 2 tbs
-Til ka tel (Sesame oil) 1 tbs
-Chilli garlic sauce 2 tbs
-Shimla mirch (Bell pepper) 1
-Band gobhi (Cabbage) half
-Gajar (Carrots) 1 medium
-Hara pyaz (Spring onion) 2
-Lehsan (Garlic) 5-6 cloves
-Cooking oil 1-2 tbs
-Cooking oil 1-2 tbs
Direction:
Prepare High Protein Noodles:
-Take boneless chicken fillet, remove all fats, & membranes, cut it into small pieces.
-In a chopper, add chicken, egg white, pink salt, soy sauce, white pepper powder, garlic powder, chicken powder, cornflour; chop well until a smooth paste forms. (Add more egg white gradually until a smooth paste forms).
-Transfer chicken mixture to a piping bag.
-Bring water to a simmer, pipe out the prepared chicken mixture in noodle form, simmer on a low flame for 2 minutes, then immediately strain it. Drizzle oil on the noodles to avoid sticking.
Prepare Chowmein from Chicken:
-In a bowl, add crushed black pepper, pink salt, sugar, chilli sauce, oyster sauce, soy sauce, sesame oil, chilli garlic sauce, and whisk well. The chowmein sauce mixture is ready; set aside.
-Cut capsicum, cabbage, carrots, spring onion & garlic, then set aside.
-In a wok, add cooking oil & heat it
-Add veggies (reserve spring onion & garlic), sauté on high flame for 1-2 minutes & take out & set aside.
-In the same wok, add cooking oil & heat it.
-Add garlic slices, sauté for a minute or until fragrant; add spring onion (white part), mix well & sauté for a minute.
-Add prepared chicken noodles, toss on high flame for 1-2 minutes.
-Add chow mein sauces mixture & continue tossing on high flame for 2-3 minutes.
-Add sautéed veggies; mix well on high flame for 2 minutes.
-Add Spring onion (green part) & serve!
Recipe tested by: Ayesha Jangda
On-camera talent: Asad Memon
Crispy Moong Daal, Crispy Channa Daal & Crispy Channay in Airfryer #FoodFusion #HappyCookingToyou #ArrayWah
Recipe in English
Homemade Crispy Mong Daal
Ingredients:
-Mong daal (Yellow lentil) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Iodized Himalayan pink salt to taste
Direction:
-Wash moong daal properly & soak for 3-4 hours.
-Now drain the water; in boiling water, add soaked moong daal & boil on medium flame for 5-6 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel, then pat dry.
-In a bowl, add dried mong daal, cooking oil, and pink salt; mix well
-Place the liner in the air-fryer bucket & add moong daal & air-fry at 160°C for 18-20 minutes.
-Transfer it to a bowl, immediately add pink salt, mix well; moong daal nimco is ready!
Homemade Crispy Chana Daal
Ingredients:
-Chana daal (Split Bengal gram) 1 & ½ Cup
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
Direction:
-Wash chana daal properly & soak for 4 hours.
-Now drain the water & in boiling water, add soaked chana daal; mix well.
-Cover & boil for 12-13 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat dry it properly.
-In a bowl, add dried chana daal, cooking oil, and pink salt, mix well.
-Place liner in the air-fryer bucket & add chana daal & air-fry at 160°C for 20-25minutes. (Shuffle in between after every 2-3 minutes)
-Take it out from the air fryer & transfer it to a bowl, immediately add prepared nimco seasoning, mix well.
Crispy Channay
Ingredients:
-Safed chanay (White chickpeas) 1 & ½ Cup
-Water as required
-Cooking oil 1 tsp
-Iodized Himalayan pink salt ½ tsp
-Red food color (Powdered) as required
-Green Food color (Powdered) as required
Direction:
-Wash white chickpeas properly & soak them for 8 hours overnight.
-Now drain the water; in boiling water, add soaked channay and mix well.
-Cover & boil for 20-25 minutes or until tender but not mushy.
-Now Strain properly & spread on a kitchen towel; pat it dry properly.
-In a bowl, add dried white chickpeas, cooking oil, and pink salt; mix well.
-In 2 separate bowls, add half a cup of chickpeas; add red powdered food color & green powdered food color separately, and mix well.
-In an air-fryer bucket, add plain chickpeas, spread aside, add green & red color chickpeas separately in the same bucket.
-Airfry it at 160°C for 30 minutes; shuffle in between after every 5 minutes.
-Take it out from the air fryer & transfer it to a bowl; immediately add prepared nimco seasoning, mix well.
Homemade Nimco Seasoning
Ingredients:
-Sabut dhania (Coriander seeds) roasted 1 tbs
-Kali mirch (Black peppercorns) 2 tsp
-Zeera (Cumin seeds) roasted 2 tbs
-Tatri (Citric acid) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Iodized Himalayan pink salt 1 tbs
-Kala namak (Black salt) 1 tsp
-Sugar 2 tsp
-Chicken powder 2 tsp (Optional)
Direction:
-In a spice grinder, add coriander seeds, black peppercorns, cumin seeds, citric acid, Kashmiri red chilli powder, red chilli powder, pink salt, black salt, sugar, chicken powder.
-Grind well until powdered form; Nimco Seasoning is ready; set aside.
-Can be stored in an airtight container for up to 2 months (Shelf life)
Get that irresistible street-style flavor at home! Asad Memon shares his tips and tricks for making Chatkhara Malai Tawa Chicken, packed with bold spices and creamy goodness. Made with Olper’s Cream for a rich, delicious finish that takes this tawa chicken to the next level!
#OlpersDairyCream #GoodnessBarhao #FoodFusion #HappyCookingToYou #TawaChicken #StreetStyleChicken #AsadMemon #ChickenRecipes #TawaRecipes
Written Recipe: https://bit.ly/4rClSCR
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Chatkhara Malai Tawa Chicken
00:19 Prepare Marinade
01:41 Apply Gashes on Chicken
02:10 Marinate Chicken
03:00 Cook Tawa Chicken
04:53 Aray Wahh!
Chatkhara Malai Tawa Chicken
Serves: 5-6
Recipe in English
Ingredients:
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Kali mirch (Black pepper) crushed 1 tsp
-Sabut dhania (Coriander seeds) Roasted & crushed 1 & ½ tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Zeera (Cumin seeds) Roasted & crushed 2 tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Chicken powder 2 tsp
-Garam masala powder 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Kasuri methi (Dried Fenugreek leaves) 1 tsp
-Hara dhania & podina (Fresh coriander & Mint leaves) chopped handful
-Olper’s cream ¾ Cup (Room Temperature)
-Dahi (Yogurt) whisked 1 & ½ Cup
-Chicken tikka 5-6 pieces
-Lemon juice 1 & ½ tbs
-Tikka masala 1 & ½ tbs
-Hara dhania (Fresh Coriander) chopped 2 tbs
-Podina (Mint leaves) chopped 1 tbs
-Hari Mirch (Green chillies) sliced to taste
Direction:
-In a bowl, add ginger garlic paste, green chilli paste, crushed black pepper, coriander seeds, Kashmiri red chilli powder, cumin seeds, white pepper powder, chicken powder, garam masala powder, pink salt, dried fenugreek leaves, fresh coriander & mint leaves, cream, yogurt
-Marinade is ready, set aside.
-Apply gashes on chicken tikka pieces & add in a flat bowl.
-Add lemon juice & tikka masala on chicken pieces & rub well.
-Now add ⅓ of prepared marinade, apply on chicken pieces, cover & marinate for 2-4 hours.
-On a griddle, add cooking oil & heat it.
-Add marinated chicken pieces, cook on high flame for 2-3 minutes, flip the chicken pieces.
-Add half of the reserved marinade, cover & cook on low flame for 10 minutes.
-Cut green chillies in slices.
-Remove the cover, add fresh coriander, mint leaves, green chillies, cook on high flame for 2-3 minutes.
-Flip the chicken pieces again, add the remaining marinade & cook for 2-3 minutes. & Serve.
No oven? No problem! Asad Memon shows you how to make a soft and delicious Marble Cake right in a stovetop sandwich maker. An easy way to enjoy homemade cake with beautiful chocolate and vanilla swirls!
#FoodFusion #HappyCookingToYou #MarbleCake #SandwichMakerCake #CakeInSandwichMaker #NoOvenCake #EasyCakeRecipe #AsadMemon #HomemadeCake
Written Recipe: https://bit.ly/3Vhml1l
10-Pack Mini Dispenser Bottles 👉 Item link: https://temu.to/k/e0pi14gql37
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Visit Our Website: https://www.foodfusion.com
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Marble Cake in Sandwich Maker
00:22 Prepare Buttermilk
00:46 Prepare Cake Batter
02:00 Divide & add Cocoa Powder
02:36 Grease Sandwich Maker
03:23 Cook Marble Cake
05:23 Aray Wahh!
Marble Cake in Sandwich Maker
Recipe in English
Ingredients:
-Doodh (Milk) 3 tbs
-Sirka (Vinegar) 1 tsp
-Anda (Egg) 1
-Bareek cheeni (Caster sugar) ¼ Cup
-Cooking oil 2 & ½ tbs
-Vanilla essence ½ tsp
-Iodized Himalayan pink salt ⅛ tsp
-Baking powder ½ tsp
-Maida (All-purpose flour) sifted ½ Cup
-Cocoa powder 1 & ½ tbs
-Doodh (Milk) 2 tbs
Direction:
-In a jug, add milk & vinegar; whisk well; let it rest for few minutes. Buttermilk is ready!
-In a bowl, add egg, caster sugar, whisk well.
-Add cooking oil, vanilla essence, whisk well until oil incorporates.
-Add buttermilk, whisk well.
-Place a sieve in a bowl, add pink salt, baking powder, and all-purpose flour, sift & whisk well until well combined.
-Transfer half of the mixture into another bowl.
-In a small bowl, add cocoa powder and milk, whisk well & add in a halved cake batter & whisk well.
-Transfer both mixtures into a separate piping bag.
-Grease the sandwich maker with cooking oil.
-Add plain cake mixture & chocolate cake mixture one by one (approx. 2-3 tbs).
-Now close & lock the lid properly; cook on low flame for 2-3 minutes or until it rises. (Do not flip in between)
-After the batter rises, flip the sandwich maker & cook on low flame for 2 minutes.
-Marble cake is ready; transfer it to the wire rack.
-Serve with chocolate sauce!
Quick, savory, and packed with flavor! This Beef & Garlic Stir Fry features tender beef tossed with sweet, golden fried garlic in a rich sauce. Asad shares his essential tips and tricks to keep the beef super tender and juicy every time. Made with #Dalda, our trusted recipe partner.
#FoodFusion #HappyCookingToYou #BeefAndGarlicStirFry #BeefStirFry #EasyDinners #QuickRecipes #StirFryRecipe
Written Recipe: https://bit.ly/4iOl6AE
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Visit Our Website: https://www.foodfusion.com
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Also follow for healthy food & kids' special recipes.
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00:00 Beef & Garlic Stir Fry
00:12 f Marinate Beef
01:27 Prepare sauce
02:08 Frying
03:38 Aray Wahh!
Beef & Garlic Stir Fry
Serves: 3-4
Recipe in English
Ingredients:
-Beef Undercut 600g
-Baking soda ½ tsp
-Oyster sauce ½ tbs
-Soy sauce ½ tbs
-Sirka (Vinegar) 1 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Safed mirch powder (White pepper powder) ¼ tsp
-Cornflour 2 tbs
-Water 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 pinch
-Brown sugar powder 1 tbs
-Dark soy sauce ½ tbs
-Soy sauce 1 tbs
-Oyster sauce 1 tbs
-Sirka (Vinegar) ½ tbs
-Til ka tel (Sesame oil) 1 tsp
-Chicken stock ½ Cup
-Dalda canola oil ⅓ Cup
-Lehsan (Garlic) cloves ½ Cup
Direction:
-Cut beef undercut into 1 inch cubes & transfer it to a bowl.
-Add baking soda, mix well, rest for 10-15 minutes.
-Add oyster sauce, soy sauce, vinegar, black pepper crushed, white pepper powder, corn flour, mix well, add just a splash of water, mix well, cover & rest for 15 minutes.
-In a bowl, add black pepper crushed, pink salt, brown sugar, dark soy sauce, oyster sauce, vinegar, sesame oil, chicken stock, mix well, sauce is ready, set aside.
-In a pan, add canola oil, heat it.
-Add garlic cloves, fry on medium flame until garlic turns light golden.
-Take out & set aside.
-In the same oil, add marinated beef; fry on high flame for 5-6 minutes.
-Add prepared sauce, mix well, and cook on high flame for 3-4 minutes.
-Add fried garlic, mix well & serve with rice!
Two favorites, one delicious fusion—made by popular request! This Kung Pao Chicken Pasta by Asad Memon brings together the bold, spicy flavors of classic Kung Pao Chicken with comforting pasta. A unique, flavorful twist that’s perfect for a quick and satisfying meal.
#FoodFusion #HappyCookingToYou #KungPaoChickenPasta #KungPaoChicken #PastaRecipe #ChickenPasta #FusionFood #AsadMemon #FanFavorite #pastalovers
Written Recipe: https://bit.ly/4yKY6ak
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Kung Pao Chicken Pasta
00:20 How to Boil & Store Spaghetti?
02:11 Marinate Chicken
03:18 Cut Veggies
04:00 Cook Chicken & Veggies
04:46 Prepare Kung Pao Sauce
07:17 Aray Wahh!
Kung Pao Chicken Pasta
Serves: 4-5
Recipe in English
Ingredients:
How to boil Spaghetti?
-Boiling Water as required
-Iodized Himalayan pink salt 1 tbs or to taste
-Spaghetti 1 packet
-Cooking oil 1 tbs or as required
Prepare Kung Pao Chicken Pasta:
-Boneless chicken 400g
-Soy sauce 1 & ½ tbs
-Oyster sauce ½ tbs
-Sirka (Vinegar) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baking soda ¼ tsp
-Cornflour 1 tbs
-Pyaz (Onion) 1 medium
-Shimla mirch (Capsicum) 1 medium
-Hara pyaz (Spring onion) green part 2-3 stalks
-Cooking oil 3-4 tbs
-Chicken stock 1 Cup (Mix 1 chicken cube in 1 cup hot water)
-Soy sauce ¼ Cup
-Oyster sauce 1 tbs
-Dark soy sauce 1 tbs
-Sirka (Vinegar) 1 & ½ tbs
-Til ka tel (Sesame oil) 2 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek cheeni (Caster sugar) 1 tbs
-Cornflour 1 tbs
-Cooking oil 2-3 tbs
-Moong phali (Peanuts) roasted ¾ Cup
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Adrak (Ginger) finely chopped 1 tbs
-Sukhi lal mirch (Dried Red chillies) 2-3
-Spaghetti 300g
-Til (Sesame seeds) 1 tbs
Direction:
How to Boil & Store Spaghetti?
-In boiling water, add pink salt. Mix well.
-Add spaghetti & boil until 90% done (less cooking time than the pack’s instructions), then strain & rinse with cold water to stop the cooking process.
-Spread immediately so it doesn’t stick together.
-Drizzle cooking oil & mix well.
-Can be stored in an airtight container for up to 3 days in the refrigerator.
Prepare Kung Pao Pasta:
-Cut boneless chicken into julienne pieces; transfer it to a bowl.
-Add soy sauce, oyster sauce, vinegar, pink salt, garlic powder, paprika powder, black pepper powder, baking soda, cornflour, mix well, cover & marinate for 15-20 minutes.
-Cut onion, capsicum, spring onion into julienne & set aside.
-In a wok, add cooking oil, heat it.
-Add marinated chicken, cook on high flame for 5-6 minutes.
-Add onion & capsicum. Mix well, cook on high flame for 30-40 seconds.
-In a jug, add chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, iodized Himalayan pink salt, fine sugar, cornflour; whisk well.
-Kung Pao sauce is ready, set aside.
-In a wok, add cooking oil and heat it.
-Add peanuts, fry on low flame until golden & crispy, take out & set aside.
-In the same oil, add garlic, ginger, sauté until fragrant.
-Add red dried chillies, mix well, fry on low flame for 2-3 minutes or until light golden & crispy.
-Add prepared Kung Pao sauce, mix well, cook on medium flame for 3-4 minutes or until the sauce slightly thickens.
-Add boiled spaghetti, mix well, add cooked chicken & veggies, fried peanuts, spring onion, sesame seeds, mix well. Kung Pao pasta is ready!
Saima tried this dish at a restaurant and loved it, so I decided to recreate it! In this recipe, I’m sharing my take on Garlic Butter Chicken with Chimichurri Sauce, along with tips to help you make the perfect chimichurri sauce every time.
I’d also love to know how you enjoy chimichurri sauce—what do you pair it with? Share your favorite combinations in the comments!
#FoodFusion #HappyCookingToYou #GarlicButterChicken #ChimichurriSauce #ChickenRecipe #RestaurantInspired #AsadMemon #Chimichurri #ChickenDinner
Written Recipe: https://bit.ly/4xTyeJc
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00:00 Garlic Butter Chicken with Chimichurri Sauce
00:19 Prepare Chimichurri sauce
02:56 Storage
03:24 Prepare Chicken
04:55 Prepare Garlic Butter sauce
05:53 Serving
06:29 Aray Wahh!
Garlic Butter Chicken with Chimichurri Sauce
Serves: 3-4
Recipe in English
Ingredients:
Prepare Chimichurri Sauce:
-Fresh parsley handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 small
-Lehsan (Garlic) 6 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Dried oregano 1 tsp
-Extra virgin olive oil ½ Cup
-Sirka (Vinegar) 2 tbs
-Lemon juice 1 lemon (3-4 tbs)
-Boneless chicken 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dried oregano 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Maida (All-purpose flour) 2 tsp
-Zeera powder (Cumin powder) ½ tsp
-Lemon juice 2 tsp
-Extra virgin olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) finely chopped 2 tbs
-Dissolve 1 chicken cube in 1/2 cup hot water
stock ½ Cup
-Hot sauce 1 tbs
-Honey 1 tbs
Direction:
Prepare Chimichurri Sauce:
-Chop fresh parsley, fresh coriander, onion, garlic, & transfer it into a jar.
-Add pink salt, black pepper, red chilli crushed, oregano, olive oil, vinegar, squeeze 1 lemon juice, mix well, cover & rest for 2 hours.
-Chimichurri sauce is ready; set aside.
-Storage: Can be stored in an airtight container in the refrigerator for up to 2 weeks & in the freezer for up to 2 months.
Prepare Garlic Butter Chicken Bites:
-Cut chicken into bite-sized pieces & transfer it to a bowl.
-Add pink salt, paprika powder, black pepper powder,
oregano, garlic powder, all-purpose flour, cumin powder, lemon juice, & mix well.
-Cover & marinate for 15-20 minutes.
-In a pan, add extra virgin olive oil & heat it.
-Add marinated chicken; cook on high flame for 2-3 minutes on each side.
-Take out chicken pieces & set aside.
-In the same pan, add butter; let it melt, add garlic, mix well, sauté on medium flame until fragrant.
-Add chicken stock, mix well, add hot sauce, mix well.
-Add honey, mix well. Garlic butter sauce is ready!
-Add cooked chicken, mix well, and cook on medium flame for 1-2 minutes.
-Serve over cooked rice and garnish with prepared chimichurri sauce, cherry tomatoes, green chillies, lemon wedges & parsley.
Dangerously delicious Buldak Crispy Chicken Burger. On your special request we have made this crispy chicken burger. #HappyCookingToyou #Foodfusion #Burger
Written Recipe: https://bit.ly/3VsigY6
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Visit Our Website: https://www.foodfusion.com
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Also follow for healthy food & kids' special recipes.
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00:00 Korean Buldak Crispy Chicken Burger
00:29 Marination
02:33 Breading
05:36 Budak sauce
07:49 Coleslaw
08:57 Assembling
Buldak Crispy Chicken Burger
Recipe in English
Ingredients:
Prepare Buldak Sauce:
-Lehsan (Garlic) crushed 1 & ½ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Paprika powder 1 & ½ tbs
-Mushroom powder ½ tsp (Substitute: Chicken Powder)
-Til ka tel (Sesame oil) 1 tbs
-Honey ¼ Cup
-Soy sauce ¼ Cup
-Water 2-3 tbs
-Iodized Himalayan pink salt 1 pinch or to taste
-Gochujang paste ½ Cup
Prepare Crispy Chicken:
-Boneless chicken thighs 6 pieces
-Anda (Egg) 1
-Soy sauce 1 tbs
-Paprika powder 1 tsp
-Onion powder 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Baking soda ½ tsp
-Maida (All-purpose flour) 1 Cup or as required
-Cornflour ½ Cup or as required
-Iodized Himalayan pink salt ½ tsp to taste
-Baking powder 1 tsp
-Water as required
-Cooking oil (For deep Frying) as required
Prepare Korean-style Coleslaw:
-Gajar (Carrot) julienne ⅓ Cup
-Band gobhi (cabbage) ¾ Cup
-Purple cabbage ½ Cup
-Hara pyaz (Spring onion) ¼ Cup
-Kali mirch (Black pepper) crushed ¼ tsp
-Iodized Himalayan pink salt ¼ tsp to taste
-Til ka tel (Sesame oil) 1 tsp
-Mustard paste ½ tbs
-Sugar powdered ½ tbs
-Mayonnaise ½ Cup
Assembling:
-Burger buns (Toasted)
-Burger cheese slices 2
Direction:
Prepare Buldak Sauce:
-In a saucepan, add garlic, red chilli powder, paprika powder, mushroom powder, sesame oil, honey, soy sauce, water, pink salt, gochujang paste, and whisk well.
-Cook on low flame for 2-3 minutes.
-Buldak sauce is ready!
-Let it cool completely.
-Can be stored in an airtight jar in the refrigerator for up to 1 month.
Prepare Crispy Chicken:
-Pound boneless chicken thighs.
-In a bowl, add egg, soy sauce, paprika powder, onion powder, red chilli powder, white pepper powder, garlic powder, onion powder, pink salt, baking soda, & whisk well.
-Add pounded chicken fillet, & mix well. cover & marinate for 20-25 minutes.
-In a bowl, all-purpose flour, cornflour, pink salt, baking powder, whisk well, dry coating mixture is ready.
-In another bowl, add water, dip marinated chicken in dry coating, dip in water, again coat dry coating mixture, shake off to release excess flour.
-Place on a wire rack & rest for 5-6 minutes.
-In a cooking pot, add cooking oil & heat it (170 C-180 C).
-Add coated chicken fillet, deep fry at 160 C for 5-6 minutes.
-Take out & place on a wire rack, apply prepared buldak sauce with the help of a brush.
Prepare Korean-style Coleslaw:
-Cut carrot, green cabbage, purple cabbage, spring onion & add in a bowl.
-Add black pepper crushed, pink salt, sesame oil, mustard paste, sugar powder, mayonnaise, mix well, korean style coleslaw is ready, set aside.
Assembling:
-Take toasted burger buns, add crispy buldak chicken, cheddar cheese slices, prepared Korean-style coleslaw (Makes 6) & serve!
Get that Dhaba Style Daal Mash Fry right at home! Asad Memon shares his tips and tricks for boiling Mash Daal perfectly without letting it turn mushy, then finishes it with a delicious fry. Made with Dalda, our trusted recipe partner, for that perfect dhaba-style meal at home.
#FoodFusion #HappyCookingToYou #DaalMash #DaalMashFry #DhabaStyleDaal #AsadMemon #DaalRecipe #PakistaniFood
Written Recipe: https://bit.ly/4A8VDry
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Also follow for healthy food & kids' special recipes.
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00:00 Dhaba Style Daal Mash Fry
00:21 Crushing Garlic, Ginger & chillies
00:34 Tips to boil Perfect Daal
01:36 Storage
01:51 Prepare Daal Mash Fry
03:56 Aray Wahh!
Special Daal Mash Fry
Serves: 4-5
Recipe in English
Ingredients:
-Hari mirch (Green chillies) 3-4
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 5-6 cloves
-Dalda corn oil ½ cup
-Sabut kali mirch (black peppercorns) 12-15
-Laung (Cloves) 5-6
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) pureed 3 medium
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Mash daal (White lentil) boiled 250g (80% done)
-Dahi (Yogurt) whisked ⅓ cup
-Kali mirch (Black pepper) crushed ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Hari Mirch (Green chilli) sliced
-Adrak (Ginger) julienne
Direction:
Tips to Boil White Lentils Perfectly
-Soak: Take the white lentils and soak them in water for at least 1 hour.
-Wash: Thoroughly rinse the soaked lentils 2–3 times to remove excess starch.
-Boil: In a wide pot, bring water and salt to a rolling boil, then add the soaked lentils.
-Cook: Boil for 15 minutes only, or until 80% cooked. Skim off any scum that rises to the top.
Storage Tips
-Drain the water completely and allow the 80% boiled lentils to cool down.
-Portion as needed and store in an airtight container.
-Keep in the refrigerator for up to 3 days, or freeze for up to 2 months.
Prepare Daal Mash Fry:
-Cut green chillies, ginger, and garlic into small pieces, then crush well.
-In a pan, add corn oil & heat it.
-Add black peppercorns, cloves, bay leaves; mix well & fry for a minute.
-Add crushed ginger, garlic & green chilli, mix well & sauté until fragrant.
-Add blended tomato, pink salt, turmeric powder, Kashmiri red chilli powder, coriander powder, red chilli powder, cumin seeds, garam masala powder & mix well.
-Cover & cook on medium flame for 3-4 minutes.
-Remove the cover, mix well, add boiled white lentils, cook on high flame for 2 minutes.
-Add yogurt & mix well; add crushed black pepper, dried fenugreek leaves (crush with hands), fresh coriander, ginger, cover & cook on low flame for 2-3 minutes.
-In a serving plate, add the daal mash fry; garnish with fresh coriander, ginger julienne, green chillies & serve with naan!
A flavor-packed favorite you’ll want on repeat. Try this delicious Singaporean Rice by Asad Memon, made even more indulgent with #Dalda, our #TrustedRecipePartner layers of rice, saucy goodness, and pure comfort in every bite! #FoodFusion #SingaporeanRice #ComfortFood
Written Recipe: https://bit.ly/4k1yIGZ
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Visit Our Website: https://www.foodfusion.com
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
Serves: 5-6
Recipe in English:
Ingredients:
Prepare Spicy Mayo Sauce
-Mayonnaise ¾ Cup
-Ketchup ¼ Cup
-Cream 3 tbs
-Lemon juice ½ tsp
-Paprika powder 1 tsp
-Iodized Himalayan pink salt ¼ tsp
-Bareek cheeni (Caster sugar) ½ tsp
-Sriracha sauce 1 tbs
Prepare Noodle & Veggies Mixture
-Dalda cooking oil ½ Cup
-Lehsan (Garlic) chopped ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Adrak lehsan (Ginger garlic) crushed 1 tbs
-Pyaz (Onion) diced ½ Cup
-Gajar (Carrot) sliced ½ Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Band gobhi (Cabbage) chopped 1 Cup
-Noodles 200g (Boiled as per pack’s instruction)
-Soy sauce 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Hara pyaz (Spring onion) green part chopped ½ Cup
Prepare Chicken
-Boneless chicken cubes 500g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hot sauce 1 tbs
-Soy sauce 1 & ½ tbs
-Ketchup ¼ Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 & ½ tsp
-Paprika powder
-Chawal (Rice) Sella 500g (boiled with salt)
-Hara pyaz (Spring onion) green part chopped as required
Direction:
Prepare Spicy Mayo Sauce:
-In a bowl, add mayonnaise, ketchup, cream, lemon juice, paprika powder, pink salt, sugar, whisk well, add Sriracha sauce, mix well, the signature spice mayo sauce is ready, set aside.
Prepare Noodle Veggie Mixture:
-In a tarka pan, add Dalda cooking oil, heat it.
-Add chopped garlic, fry on low flame until golden & crispy.
-Now strain garlic, add red chilli crushed, mix well & set aside.
-Also set aside strained cooking oil for later use.
-In a wok, add reserved cooking oil (2-3 tbs) & heat it.
-Add ginger garlic crushed, mix well & sauté until fragrant.
-Add onion, carrot, capsicum, cabbage, mix well & sauté on high flame for 30 seconds.
-Add noodles, soy sauce, black pepper crushed, pink salt, red chilli crushed, spring onion & toss on high flame for 1-2 minutes, take out & set aside.
Prepare Chicken:
-In the same wok, add the remaining cooking oil & heat it.
-Add chicken, mix well & cook on medium flame until it changes color.
-Add ginger garlic paste, mix well & cook on medium flame for 2-3 minutes.
-Add hot sauce, soy sauce, ketchup, black pepper crushed, pink salt, red chilli powder, chicken powder & mix well.
-Add paprika powder, mix well, cook on medium flame for 2 minutes, chicken is ready, set aside.
-In a serving platter, make layer of boiled rice, fried garlic, prepared signature spicy mayo,
noodles & veggies, cooked chicken, prepared spicy mayo sauce, spring onions, fried garlic & serve!
A flavor-packed favorite you’ll want on repeat. Try this delicious Singaporean Rice by Asad Memon, made even more indulgent with #Dalda, our #TrustedRecipePartner layers of rice, saucy goodness, and pure comfort in every bite! #FoodFusion #SingaporeanRice #ComfortFood
Written Recipe: https://bit.ly/4k1yIGZ
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
Serves: 5-6
Recipe in English:
Ingredients:
Prepare Spicy Mayo Sauce
-Mayonnaise ¾ Cup
-Ketchup ¼ Cup
-Cream 3 tbs
-Lemon juice ½ tsp
-Paprika powder 1 tsp
-Iodized Himalayan pink salt ¼ tsp
-Bareek cheeni (Caster sugar) ½ tsp
-Sriracha sauce 1 tbs
Prepare Noodle & Veggies Mixture
-Dalda cooking oil ½ Cup
-Lehsan (Garlic) chopped ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Adrak lehsan (Ginger garlic) crushed 1 tbs
-Pyaz (Onion) diced ½ Cup
-Gajar (Carrot) sliced ½ Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Band gobhi (Cabbage) chopped 1 Cup
-Noodles 200g (Boiled as per pack’s instruction)
-Soy sauce 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tsp
-Hara pyaz (Spring onion) green part chopped ½ Cup
Prepare Chicken
-Boneless chicken cubes 500g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hot sauce 1 tbs
-Soy sauce 1 & ½ tbs
-Ketchup ¼ Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 & ½ tsp
-Paprika powder
-Chawal (Rice) Sella 500g (boiled with salt)
-Hara pyaz (Spring onion) green part chopped as required
Direction:
Prepare Spicy Mayo Sauce:
-In a bowl, add mayonnaise, ketchup, cream, lemon juice, paprika powder, pink salt, sugar, whisk well, add Sriracha sauce, mix well, the signature spice mayo sauce is ready, set aside.
Prepare Noodle Veggie Mixture:
-In a tarka pan, add Dalda cooking oil, heat it.
-Add chopped garlic, fry on low flame until golden & crispy.
-Now strain garlic, add red chilli crushed, mix well & set aside.
-Also set aside strained cooking oil for later use.
-In a wok, add reserved cooking oil (2-3 tbs) & heat it.
-Add ginger garlic crushed, mix well & sauté until fragrant.
-Add onion, carrot, capsicum, cabbage, mix well & sauté on high flame for 30 seconds.
-Add noodles, soy sauce, black pepper crushed, pink salt, red chilli crushed, spring onion & toss on high flame for 1-2 minutes, take out & set aside.
Prepare Chicken:
-In the same wok, add the remaining cooking oil & heat it.
-Add chicken, mix well & cook on medium flame until it changes color.
-Add ginger garlic paste, mix well & cook on medium flame for 2-3 minutes.
-Add hot sauce, soy sauce, ketchup, black pepper crushed, pink salt, red chilli powder, chicken powder & mix well.
-Add paprika powder, mix well, cook on medium flame for 2 minutes, chicken is ready, set aside.
-In a serving platter, make layer of boiled rice, fried garlic, prepared signature spicy mayo,
noodles & veggies, cooked chicken, prepared spicy mayo sauce, spring onions, fried garlic & serve!
As part of our Flavours of Pakistan in Vietnam journey, we visited the Pakistan Embassy in Vietnam and the Saudi Embassy. It was a wonderful opportunity to connect, share experiences, and celebrate the strong bonds that bring our countries together.
#FlavoursOfPakistan #FoodFusion #PakistanEmbassy #SaudiEmbassy #Vietnam #PakistanVietnam #CulturalExchange
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
A memorable day at HCCT (Hanoi College of Commerce & Tourism) as Pakistani flavours took center stage! Asad Memon introduced students and guests to the art of making authentic Pakistani karahi, sharing the rich culture, traditions, and stories behind our cuisine. A true celebration of food, bringing people and cultures together. This is what Flavours of Pakistan in Vietnam is all about!
#happycookingtoyou #FoodFusion #pakistaninvietnam #flavoursofpakistan
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
