Air Fryer Cookbook: In the Kitchen by Allison Waggoner

By Allison Waggoner

Welcome to the glorious global of air frying!

Air fryers are progressive kitchen home equipment that use superheated air to fry, bake, grill, and steam with out the additional energy and mess of conventional cooking tools. speedy and fuss-free, air fryers prepare dinner nutrition uniformly and seal in all of the traditional juices!

Discover how effortless it truly is to get pleasure from scrumptious breakfasts, greens, facets, major dishes, or even desserts!

These flavorful recipes will paintings with each dimension and elegance of air fryer, and you'll additionally organize them with induction air cooking. excellent for novices and professionals alike, this ebook will encourage you to prepare dinner fit, balanced nutrients you and all of your relatives will love.

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Set aside. 2 Heat the oil in a saucepan over medium heat, fry the shallots and garlic until fragrant, then add the cloves, cinnamon stick, cardamom and star anise. Fry a little longer, add the Curry Paste and stir for 2 minutes. Add the chillies and Toasted Grated Coconut. Stir to mix well. 3 Pour in the coconut milk, salt and both types of sugar. Stir until the sugar completely dissolves. Return to a boil. Add the pineapple slices, and cook for another 10 minutes. Remove from the heat and serve with plain white rice.

2 Rub the fish with the tamarind pulp, followed by the salt and turmeric powder. 3 Grill the seasoned fish over a low charcoal fire or under an oven broiler set to low for about 8 minutes on each side, sprinkle with the oil once until done. Serve with steamed rice and other dishes. indd 44 1/19/11 5:11:40 PM Prawn Kerutuk Kerutuk is a Kelantan dish. The important ingredient in this dish is the Toasted Grated Coconut. Serve with Nasi Dagang (page 16) and some Pickled Vegetables (page 16). 1/ 2 cup (125 ml) oil 400 g (14 oz) fresh prawns, heads removed 2 cups (500 ml) thick coconut milk 150 g (11/2 cups) Toasted Grated Coconut (page 6) 2 teaspoons tamarind pulp 2 teaspoons salt 1 tablespoon sugar Spice Paste 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon fennel powder 2 cloves 1 cardamom pod 4 dried red chillies, deseeded, cut into short lengths, soaked to soften 6 shallots 4 cloves garlic 1-cm (1/2-in) ginger, sliced 1-cm (1/2-in) galangal root, sliced 1/ teaspoon turmeric 2 powder Serves 4–6 Preparation time: 10 mins Cooking time: 15 mins 1 Make the Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender.

2 Heat the coconut milk in a large saucepan or wok over medium heat. Add the Spice Paste and stir well. 3 Add the rest of the ingredients, except the chicken and salt, and bring to a boil. 4 Add the chicken and cook until the chicken is done and the mixture thickens, add the salt and keep stirring constantly to prevent burning. 5 Remove from the heat, transfer to a serving platter, discarding the lemongrass and asam gelugur. Serve with Turmeric Rice with Coconut (page 20). indd 36 1/19/11 5:11:24 PM Roasted Turmeric Beef This dish is usually served with Turmeric Rice with Spicy Gravy and Herb Salad, also known as nasi kerabu (page 14).

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