{"statusCode":200,"data":{"page":1,"limit":10,"totalPages":30,"previousPage":false,"nextPage":true,"totalItems":293,"currentPageItems":10,"data":[{"idMeal":"52785","strMeal":"Dal fry","strDrinkAlternate":null,"strCategory":"Vegetarian","strArea":"Indian","strInstructions":"Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.\r\nCook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.\r\nIn a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.\r\nAdd tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.\r\nAdd cilantro and garam masala cook for about one minute.\r\nPour the seasoning over dal mix it well and cook for another minute.\r\nServe with Naan.","strMealThumb":"https://www.themealdb.com/images/media/meals/wuxrtu1483564410.jpg","strTags":"Curry,Vegetarian,Cake","strYoutube":"https://www.youtube.com/watch?v=J4D855Q9-jg","strIngredient1":"Toor dal","strIngredient2":"Water","strIngredient3":"Salt","strIngredient4":"Turmeric","strIngredient5":"Ghee","strIngredient6":"Chopped tomatoes","strIngredient7":"Cumin seeds","strIngredient8":"Mustard Seeds","strIngredient9":"Bay Leaf","strIngredient10":"Green Chili","strIngredient11":"Ginger","strIngredient12":"Cilantro","strIngredient13":"Red Pepper","strIngredient14":"Salt","strIngredient15":"Sugar","strIngredient16":"Garam Masala","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 cup","strMeasure2":"2-1/2 cups","strMeasure3":"1 tsp","strMeasure4":"1/4 tsp","strMeasure5":"3 tbs","strMeasure6":"1 cup","strMeasure7":"1/2 tsp","strMeasure8":"1/2 tsp","strMeasure9":"2","strMeasure10":"1 tbs chopped","strMeasure11":"2 tsp shredded","strMeasure12":"2 tbs ","strMeasure13":"1/2 tsp","strMeasure14":"1/2 tsp","strMeasure15":"1 tsp","strMeasure16":"1/4 tsp","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.instagram.com/p/BO21bpYD3Fu","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":1},{"idMeal":"52899","strMeal":"Dundee cake","strDrinkAlternate":null,"strCategory":"Dessert","strArea":"British","strInstructions":"Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.\r\nPreheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.\r\nPut the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.\r\nSieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.\r\nAdd the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.\r\nSpoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.\r\nLower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.\r\nWhen cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.","strMealThumb":"https://www.themealdb.com/images/media/meals/wxyvqq1511723401.jpg","strTags":"heavy,Nutty,Fruity","strYoutube":"https://www.youtube.com/watch?v=4hEXsfpeMQE","strIngredient1":"Almonds","strIngredient2":"Butter","strIngredient3":"Muscovado Sugar","strIngredient4":"Orange","strIngredient5":"Apricot Jam","strIngredient6":"Plain Flour","strIngredient7":"Baking Powder","strIngredient8":"Eggs","strIngredient9":"Ground Almonds","strIngredient10":"Milk","strIngredient11":"Dried Fruit","strIngredient12":"Glace Cherry","strIngredient13":"Milk","strIngredient14":"Caster Sugar","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"100g ","strMeasure2":"180g","strMeasure3":"180g","strMeasure4":"Zest of 1","strMeasure5":"3 tbs","strMeasure6":"225g","strMeasure7":"1 tsp ","strMeasure8":"3 Large","strMeasure9":"100g ","strMeasure10":"2 tbs","strMeasure11":"500g","strMeasure12":"100g ","strMeasure13":"1 tbs","strMeasure14":"2 tsp","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/2155640/dundee-cake","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":2},{"idMeal":"52907","strMeal":"Duck Confit","strDrinkAlternate":null,"strCategory":"Miscellaneous","strArea":"French","strInstructions":"The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.\r\nPour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.\r\nThe duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.\r\nTo reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.","strMealThumb":"https://www.themealdb.com/images/media/meals/wvpvsu1511786158.jpg","strTags":null,"strYoutube":"https://www.youtube.com/watch?v=MHhLJqghY-o","strIngredient1":"Sea Salt","strIngredient2":"Bay Leaf","strIngredient3":"Garlic","strIngredient4":"Thyme","strIngredient5":"Duck Legs","strIngredient6":"White Wine","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"Handful","strMeasure2":"4","strMeasure3":"4 cloves","strMeasure4":"Handful","strMeasure5":"4","strMeasure6":"100ml","strMeasure7":"","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/2085/barneys-confit-of-duck","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":3},{"idMeal":"52851","strMeal":"Nutty Chicken Curry","strDrinkAlternate":null,"strCategory":"Chicken","strArea":"Indian","strInstructions":"Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.\r\nHeat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.","strMealThumb":"https://www.themealdb.com/images/media/meals/yxsurp1511304301.jpg","strTags":null,"strYoutube":"https://www.youtube.com/watch?v=nSQNfZxOdeU","strIngredient1":"Red Chilli","strIngredient2":"Ginger","strIngredient3":"Garlic","strIngredient4":"Coriander","strIngredient5":"Sunflower Oil","strIngredient6":"Chicken Breasts","strIngredient7":"Peanut Butter","strIngredient8":"Chicken Stock","strIngredient9":"Greek Yogurt","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1 large","strMeasure2":"0.5","strMeasure3":"1 large","strMeasure4":"Bunch","strMeasure5":"1 tbsp","strMeasure6":"4","strMeasure7":"5 tblsp ","strMeasure8":"150ml","strMeasure9":"200g","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/11753/nutty-chicken-curry","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":4},{"idMeal":"52858","strMeal":"New York cheesecake","strDrinkAlternate":null,"strCategory":"Dessert","strArea":"American","strInstructions":"Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.\r\nFor the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.\r\nSwap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.\r\nBrush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.\r\nCombine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.\r\nRun a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.","strMealThumb":"https://www.themealdb.com/images/media/meals/swttys1511385853.jpg","strTags":"Desert,Dairy,Pudding,Cake,Breakfast","strYoutube":"https://www.youtube.com/watch?v=tspdJ6hxqnc","strIngredient1":"Butter","strIngredient2":"Sour Cream","strIngredient3":"Sugar","strIngredient4":"Cream Cheese","strIngredient5":"Caster Sugar","strIngredient6":"Plain Flour","strIngredient7":"Lemon Juice","strIngredient8":"Eggs","strIngredient9":"Sour Cream","strIngredient10":"Sour Cream","strIngredient11":"Caster Sugar","strIngredient12":"Lemon Juice","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"85g","strMeasure2":"140g","strMeasure3":"1tbsp","strMeasure4":"900g","strMeasure5":"250g","strMeasure6":"3 tbs","strMeasure7":"1 ½ teaspoons","strMeasure8":"3 Large","strMeasure9":"250ml","strMeasure10":"150ml","strMeasure11":"1 tbsp","strMeasure12":"2 tsp","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":5},{"idMeal":"52924","strMeal":"Nanaimo Bars","strDrinkAlternate":null,"strCategory":"Dessert","strArea":"Canadian","strInstructions":"Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.\r\nFor the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.\r\nMelt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.","strMealThumb":"https://www.themealdb.com/images/media/meals/vwuprt1511813703.jpg","strTags":"Treat,Snack,Dairy","strYoutube":"https://www.youtube.com/watch?v=MMrE4I1ZtWo","strIngredient1":"Custard","strIngredient2":"Caster Sugar","strIngredient3":"Cocoa","strIngredient4":"Egg","strIngredient5":"Digestive Biscuits","strIngredient6":"Desiccated Coconut","strIngredient7":"Almonds","strIngredient8":"Butter","strIngredient9":"Double Cream","strIngredient10":"Custard Powder","strIngredient11":"Icing Sugar","strIngredient12":"Dark Chocolate","strIngredient13":"Butter","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"125g","strMeasure2":"50g","strMeasure3":"5 tbs","strMeasure4":"1 beaten","strMeasure5":"200g shredded","strMeasure6":"100g ","strMeasure7":"50g","strMeasure8":"100g ","strMeasure9":"4 tbs","strMeasure10":"3 tbs","strMeasure11":"250g","strMeasure12":"150g","strMeasure13":"50g","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/nanaimo-bars","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":6},{"idMeal":"53051","strMeal":"Nasi lemak","strDrinkAlternate":null,"strCategory":"Seafood","strArea":"Malaysian","strInstructions":"In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.\r\n\r\n Step 2\r\nPlace eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.\r\n\r\n Step 3\r\nMeanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.\r\n\r\n Step 4\r\nHeat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.\r\n\r\n Step 5\r\nServe the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.","strMealThumb":"https://www.themealdb.com/images/media/meals/wai9bw1619788844.jpg","strTags":null,"strYoutube":"https://www.youtube.com/watch?v=IUIs4C86Ilo","strIngredient1":"Coconut Milk","strIngredient2":"Water","strIngredient3":"Ginger Paste","strIngredient4":"Ginger","strIngredient5":"Bay Leaf","strIngredient6":"Rice","strIngredient7":"Eggs","strIngredient8":"Cucumber","strIngredient9":"Peanuts","strIngredient10":"Anchovy Fillet","strIngredient11":"Vegetable Oil","strIngredient12":"Onion","strIngredient13":"Garlic","strIngredient14":"Shallots","strIngredient15":"Chilli Powder","strIngredient16":"Anchovy Fillet","strIngredient17":"Sugar","strIngredient18":"Tamarind Paste","strIngredient19":"","strIngredient20":"","strMeasure1":"2 cups ","strMeasure2":"2 cups ","strMeasure3":"1/4 tsp","strMeasure4":"1","strMeasure5":"1","strMeasure6":"2 cups ","strMeasure7":"4","strMeasure8":"1","strMeasure9":"1 cup ","strMeasure10":"4 oz ","strMeasure11":"2 tbs","strMeasure12":"1","strMeasure13":"3 cloves","strMeasure14":"3","strMeasure15":"2 tsp","strMeasure16":"4 oz ","strMeasure17":"3 tbs","strMeasure18":"1/3 cup","strMeasure19":" ","strMeasure20":" ","strSource":"https://www.allrecipes.com/recipe/78938/malaysian-nasi-lemak/","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":7},{"idMeal":"52773","strMeal":"Honey Teriyaki Salmon","strDrinkAlternate":null,"strCategory":"Seafood","strArea":"Japanese","strInstructions":"Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk to blend well. Combine the salmon and the Glaze together.\r\n\r\nHeat up a skillet on medium-low heat. Add the oil, Pan-fry the salmon on both sides until it’s completely cooked inside and the glaze thickens.\r\n\r\nGarnish with sesame and serve immediately.","strMealThumb":"https://www.themealdb.com/images/media/meals/xxyupu1468262513.jpg","strTags":"Fish,Breakfast,DateNight","strYoutube":"https://www.youtube.com/watch?v=4MpYuaJsvRw","strIngredient1":"Salmon","strIngredient2":"Olive oil","strIngredient3":"Soy Sauce","strIngredient4":"Sake","strIngredient5":"Sesame Seed","strIngredient6":"","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":null,"strIngredient17":null,"strIngredient18":null,"strIngredient19":null,"strIngredient20":null,"strMeasure1":"1 lb","strMeasure2":"1 tablespoon","strMeasure3":"2 tablespoons","strMeasure4":"2 tablespoons","strMeasure5":"4 tablespoons","strMeasure6":"","strMeasure7":"","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":null,"strMeasure17":null,"strMeasure18":null,"strMeasure19":null,"strMeasure20":null,"strSource":null,"strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":8},{"idMeal":"52787","strMeal":"Hot Chocolate Fudge","strDrinkAlternate":null,"strCategory":"Dessert","strArea":"American","strInstructions":"Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.\r\nIn a microwave-safe bowl, combine the dark chocolate chips, heavy cream and half of the sweetened condensed milk. Microwave the dark chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.\r\nAdd the vanilla extract to the dark chocolate mixture and stir well until smooth.\r\nTransfer the dark chocolate mixture into the prepared pan and spread into an even layer.\r\nIn a separate bowl, combine the white chocolate chips with the remaining half of the sweetened condensed milk. Microwave the white chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.\r\nEvenly spread the white chocolate mixture on top of dark chocolate layer.\r\nTop the chocolate layers with the Mallow Bits or miniature marshmallows, and gently press them down.\r\nRefrigerate for 4 hours, or until set.\r\nRemove the fudge and wax paper from the pan. Carefully peel all of the wax paper from the fudge.\r\nCut the fudge into bite-sized pieces and serve.","strMealThumb":"https://www.themealdb.com/images/media/meals/xrysxr1483568462.jpg","strTags":"Snack,Chocolate","strYoutube":"https://www.youtube.com/watch?v=oJvbsVSblfk","strIngredient1":"Chocolate Chips","strIngredient2":"Heavy Cream","strIngredient3":"Condensed Milk","strIngredient4":"Vanilla Extract","strIngredient5":"White Chocolate Chips","strIngredient6":"Miniature Marshmallows","strIngredient7":"","strIngredient8":"","strIngredient9":"","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"2 cups","strMeasure2":"2 tbs","strMeasure3":"1 – 14-ounce can","strMeasure4":"1 tsp","strMeasure5":"1-⅓ cups","strMeasure6":"1-½ cups","strMeasure7":"","strMeasure8":"","strMeasure9":"","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":9},{"idMeal":"52954","strMeal":"Hot and Sour Soup","strDrinkAlternate":null,"strCategory":"Pork","strArea":"Chinese","strInstructions":"STEP 1 - MAKING THE SOUP\r\nIn a wok add chicken broth and wait for it to boil.\r\nNext add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.\r\nAdd Tofu, mushrooms, black wood ear mushrooms to the wok.\r\nTo thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.\r\nNext add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds\r\nServe the soup in a bowl and add the bbq pork and sliced green onions on top.","strMealThumb":"https://www.themealdb.com/images/media/meals/1529445893.jpg","strTags":"Soup","strYoutube":"https://www.youtube.com/watch?v=KgV9Zq3aSTo","strIngredient1":"Mushrooms","strIngredient2":"Wood Ear Mushrooms","strIngredient3":"Tofu","strIngredient4":"Pork","strIngredient5":"Chicken Stock","strIngredient6":"Salt","strIngredient7":"Sugar","strIngredient8":"Sesame Seed Oil","strIngredient9":"Pepper","strIngredient10":"Hotsauce","strIngredient11":"Vinegar","strIngredient12":"Soy Sauce","strIngredient13":"Cornstarch","strIngredient14":"Water","strIngredient15":"Spring Onions","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"1/3 cup","strMeasure2":"1/3 cup","strMeasure3":"2/3 Cup","strMeasure4":"1/2 cup ","strMeasure5":"2-1/2 cups","strMeasure6":"1/2 tsp","strMeasure7":"1/4 tsp","strMeasure8":"1 tsp ","strMeasure9":"1/4 tsp","strMeasure10":"1/2 tsp","strMeasure11":"1-½ cups","strMeasure12":"1 tsp ","strMeasure13":"1 tbs","strMeasure14":"2 tbs","strMeasure15":"1/4 cup","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://sueandgambo.com/pages/chinese-hot-and-sour-soup","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null,"id":10}]},"message":"Meals fetched successfully","success":true}