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Chef Ariba

@digital_fooddiary

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@aribaexplores
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Made fish n chips and drowned it in tartar sauce. Recipe in the comments!! 💗😋 Ps. chefs, fish n chips experts, pls let me know if there’s anything I could’ve done better 😭 this was only my second time making battered fish and I wanna perfect it!🤍 ( #aribaexplores #fishnchips #fishrecipes #karachifoodie #tartarsauce homemade recipe battered fish british food )
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Crispy Orange Chicken (Quick & Easy) Ingredients: For Chicken (Hot Shots): • Chicken hot shots (frozen) or fresh chicken pieces • 1 cup all-purpose flour • 1 egg • Water, as needed • Salt & black pepper, to taste • Oil, for frying For Orange Sauce: • 1 tbsp oil • 1 tbsp minced garlic • 5 tbsp chili garlic sauce • 5 tbsp tomato ketchup • 1 tsp oyster sauce • 1 cup orange juice • 1 tsp black pepper • 1 tsp garlic powder • A pinch of salt • A pinch of jaggery powder • Sesame seeds • A few drops of sesame oil Method: 1. If using frozen hot shots, fry as per package instructions. 2. For homemade chicken, lightly brine the pieces in salted water. 3. Make a batter with flour, egg, water, salt, and black pepper. Dip chicken in the batter, coat with dry flour & pepper, and deep fry until golden & crispy. 4. For the sauce, heat oil in a pan. Sauté minced garlic briefly. 5. Add chili garlic sauce, tomato ketchup, and oyster sauce. Mix well 6. Pour in orange juice and cook on high heat. 7. Season with salt, black pepper, garlic powder, and jaggery powder. Add sesame seeds and cook until the sauce thickens naturally. 8. Toss the fried chicken in the sauce until well coated. 9. Finish with a drizzle of sesame oil and serve hot . . #aribaexplores #fyp #orangechicken #orange #chineserecipes #americanchinesefood #quickrecipes
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Double Chocolate Cookies 🍪🍫 RECIPE ➡️ Dry Ingredients: • 120 g all-purpose flour • ½ tsp baking soda • ½ tsp salt • 33 g cocoa powder Step 1: Sift all the dry ingredients together and set aside. ⸻ Wet Ingredients: • 113 g unsalted butter (room temperature) • 66 g granulated sugar • 110 g brown sugar • 1 egg • 1 tsp vanilla extract • 1 tsp coffee (liquid or diluted) Step 2: In a bowl, beat the butter, granulated sugar, and brown sugar for 2–3 minutes until creamy. Step 3: Add the egg and vanilla/coffee. Mix well. ⸻ Combine Step 4: Add the dry flour mixture into the wet mixture. Fold or mix until just combined — don’t overmix. Step 5: Add your chocolate chunks and mix. Step 6: Top the cookies with some chocolate chunks and flaky salt. ⸻ Baking Preheat the oven: • 375°F = 190°C Bake at: • 375°F (190°C) until edges are set (usually 9–12 minutes depending on size). . . . #aribaexplores #chocolatecookies #chocolatechunkcookies #doublechocolate #culinary #bakingrecipes #cookiestagram
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Air Fryer Peri-Peri Chicken & Rice ✨ This turned out SO good and so many of you asked for the recipe, so here it is 🫶🏻 🍗 PERI-PERI MARINADE Air fry: • 1 whole capsicum • 1 whole onion • 1 deseeded tomato • 5 garlic cloves • 2 green chilies Drizzle with olive oil + a little salt and air fry until nicely roasted. Blend everything together with: • 3–4 tbsp fresh coriander • 1 tsp turmeric • 1 tsp Deggi Lal Mirch / paprika chili powder • 1 tsp cumin powder • 1 tbsp coriander powder • A little garlic powder • 3 tbsp olive oil Keep aside. ✨ Tiny tip: peel the tomatoes before using them for a smoother texture. 🍗 CHICKEN BRINE Brine the chicken for 1 hour in: • Water • Salt • Vinegar • Green chili paste Then marinate the chicken with the peri-peri mixture. Air fry at around 200°C for 15–20 mins (depending on the size of the chicken pieces), drizzling a little olive oil on top. 🍚 PERI-PERI RICE Soak 1 cup rice for 2 hours. For the base: • Minced onion • Garlic • 1 peeled tomato • 4–5 green chilies Sauté everything together. Then add: • 2 tbsp of the peri-peri marinade • A splash of water Add the soaked rice and roast it lightly in the masala. For the stock: • Chicken stock • 1 tbsp chicken powder • 1 tsp salt Pour into the rice and cook until done. For extra color/flavor add: • 1 tsp turmeric • 1 tsp brown sugar 🌶️ CREAMY PERI-PERI SAUCE Mix together: • ½ cup mayonnaise • 2 tbsp Nando’s peri-peri sauce • 2 tbsp ketchup • 2 tbsp chili garlic sauce • 1 tbsp cooked peri-peri marinade • Around ¼ cup water Serve with the peri-peri chicken, rice, and sautéed veggies #periperi #perichicken #periperirice #nandosperiperi #aribaexplores
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Brookies (Brownie + Cookie Combo) Ingredients Brownie Layer: • 113 g butter, melted • 35 g cocoa powder • 100 g granulated sugar • 105 g brown sugar • 2 eggs, room temperature • 1 tsp vanilla extract • 60 g all-purpose flour Cookie Layer: • 100 g granulated sugar • 55 g brown sugar • 113 g butter, softened • 1 egg • ½ tsp baking powder • ¼ tsp baking soda • 160 g all-purpose flour • A pinch of salt • Chocolate Chunks/chips as per your preference Preparation 1. Preheat the oven to 180 °C (350 °F). 2. Grease and line a baking pan with parchment paper, leaving an overhang for easy removal. Brownie Layer 1. In a bowl, combine the melted butter and cocoa powder. Mix well until smooth. 2. Add granulated sugar and brown sugar; whisk until fully incorporated. 3. Add the eggs and vanilla extract. Mix until glossy and well combined. 4. Gently fold in the all-purpose flour until just combined. 5. Pour the brownie batter into the prepared pan and spread evenly. Cookie Layer 1. In a separate bowl, cream the softened butter with granulated and brown sugar until light and fluffy. 2. Add the egg and mix until smooth. 3. Add baking powder and baking soda, then gradually mix in the all-purpose flour. Fold in the chocolate chunks. 4. Mix just until a soft cookie dough forms. Assembling & Baking • Drop spoonfuls of cookie dough evenly over the brownie layer. • Gently press the dough down to create an even top layer. • Cover the pan loosely with foil and bake for 20 minutes. • Remove the foil and continue baking for another 20 minutes, or until the cookie top is golden and a toothpick inserted comes out with moist crumbs. #brookies #brownies #cookiesrecipe #brookiecookie #aribaexplores
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