Search Results (2,597 found)
www.greatbritishchefs.com
Pan-fried trout is served with confit fennel, pickled jalapeños and a Persian sour plum sauce in this easy fish main course recipe.
Pan-fried trout is served with confit fennel, pickled jalapeños and a Persian sour plum sauce in this easy fish main course recipe.
Ingredients:
trout, olive oil, salt, plum, lime juice, fennel, garlic, pepper, white wine vinegar, water, sugar, bay leaf, coriander, pistachio nut
kitchen.nine.com.au
Preheat oven to hot, 200°C. Line an oven tray with baking paper.In a bowl, combine chicken, breadcrumb...
Preheat oven to hot, 200°C. Line an oven tray with baking paper.In a bowl, combine chicken, breadcrumb...
Ingredients:
chicken, breadcrumb, coriander, mint leafe, coconut milk, egg, plum sauce, oyster sauce, fish sauce, garlic, plum, sauce
rivercottage.net
Roast duck paired with tart fruit is a classic. This recipe embraces that tradition, inspired by Chinese-style duck and plum sauce.
Roast duck paired with tart fruit is a classic. This recipe embraces that tradition, inspired by Chinese-style duck and plum sauce.
gonut.de
Barbecue sauce is a must-have for any cookout, but why not try something new? This homemade plum BBQ sauce is a delicious balance of fruity sweetness and smoky…"
Barbecue sauce is a must-have for any cookout, but why not try something new? This homemade plum BBQ sauce is a delicious balance of fruity sweetness and smoky…"
Ingredients:
plum, tomato, apple cider vinegar, maple syrup, soy sauce, onion, garlic, smoked paprika, mustard, cinnamon, chili, olive oil
chestnutgrowersinc.com
Experience a decadent main dish with Trombley’s Chestnut Crusted Venison Loin, paired with ginger plum sauce. Perfect for special occasions.
Experience a decadent main dish with Trombley’s Chestnut Crusted Venison Loin, paired with ginger plum sauce. Perfect for special occasions.
thehappyfoodie.co.uk
An excellent recipe for learning how to create crispy Peking duck at home, best served with plum sauce and Chinese pancakes.
An excellent recipe for learning how to create crispy Peking duck at home, best served with plum sauce and Chinese pancakes.
www.barkers.com.au
An easy family favourite, chicken nibbles come to life with Barker's Central Otago Plum sauce and spices. Prepare in a bag, bake in the oven, and it's done.
An easy family favourite, chicken nibbles come to life with Barker's Central Otago Plum sauce and spices. Prepare in a bag, bake in the oven, and it's done.
hk.lkk.com
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
www.goldenturtlechef.com
Savor tender pork belly in natural Hoisin sauce, served in crispy Gua Bao buns—trendy and delicious!
Savor tender pork belly in natural Hoisin sauce, served in crispy Gua Bao buns—trendy and delicious!
Ingredients:
burger bun, pork belly, vegetable, sesame oil, soy sauce, oyster sauce, palm sugar, hoisin sauce, clove, plum sauce, water
angioprimplus.com
Delightful Teriyaki Pork Chop with Plum Sauce | Marinated in Teriyaki and Blueberry Jam, Grilled to Perfection. Perfect for special occasions or a delicious weeknight meal!
Delightful Teriyaki Pork Chop with Plum Sauce | Marinated in Teriyaki and Blueberry Jam, Grilled to Perfection. Perfect for special occasions or a delicious weeknight meal!
Ingredients:
pork, blueberry jam, red onion, ginger, plum, blueberry juice, apple cider vinegar, powder
www.beautifulonraw.com
Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
Fresh plums make a great base for sauce or salad dressing. Their sweet and lightly sour taste complements any neutral-flavor fruits and veggies.
www.healthxchange.sg
Want to have a healthier version of ROJAK? Pick up this stuffed tau pok recipe by Sylvia Tan, a food writer in Singapore.
Want to have a healthier version of ROJAK? Pick up this stuffed tau pok recipe by Sylvia Tan, a food writer in Singapore.