this is good for those who love the flavor of shallots but not the texture

I made this to season dandan noodles.●It's really important to keep the heat very low. Recipe by Cooking S Papa

It's very common to garnish and flavour plain steam or blanch vegetables by using this shallot oil and soy sauceMostly serve in Chinese restaurant.🍴💕

Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.

I had a leek starting to go bad so I made this to use it up.

There isn't much to weigh here as you can control your own spiciness with the fresh chilli and Chinese peppercorn. After you finish chopping the garlic etc, gauge the amount oil needed to be boiled. You will need enough to fully submerge the chillies. Season with salt

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

A very quick, simple and delicious way to prepare beancurd at home. The tofu neutral flavour is enhanced with oyster sauce and the crispy shallots give it some kick of aroma.

I'm counting calories, so when I make a hearty side dish, I always use an oil-free dressing. For me, an oil-free salad never seems to be enough, so I use this strong tasting nam pla sauce to make it more satisfying.If you shred the vegetables finely, you don't need so much sauce. The sauce is rather salty, so I tend to use only a little. Adjust the amount to your taste. Enjoy with vegetables of your choice. For 1 serving. Recipe by Heartful Kitchen Rei

I wanted to use up herbs and also find a simple way to eat konnyaku.I wanted it to be healthy, so I made it without oil.When the water in the pan starts to cook out, the salt tends to stick to the pan, so briskly rub the konnyaku along the bottom of the pan to absorb it.Feel free to use Krazy Salt or any kind of herbal salt.Since the konnyaku is well broiled, there's no need to parboil in advance to remove the harsh taste. For 2 servings. Recipe by MI-RIN

I rearranged a recipe that I saw in a magazine about 15 years ago (the recipe used whole garlic cloves).Step 1: It's fine if you don't cut the garlic, but since it's convenient to use when cooking, I use sliced garlic.If you don't use enough garlic, the oil won't have a nice aroma, so it's a good idea to use a lot. Recipe by Yuuyuu0221

Simple recipe with 2 main ingredients, eggs and spring onion. Great for eating porridge.Check out my video for demonstration.https://youtu.be/PqFGHnMekJA