chinese food

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	How to Make Ebi Chili エビチリの作り方 6.72 min. \| 4.9742165 user rating \| 303485 views Ingredients for Ebi Chili (serves 2~3) - Peeling & Cleaning - 12 Black Tiger Prawns (280g/9.88 oz) ½ tsp Salt 1 tbsp Potato Starch A sprinkle of Water - Seasoning - ⅛ tsp Salt A pinch of Pepper 1 tsp Sake 1 tbsp Egg White 1 tbsp Potato Starch - Ebi Chili Sauce - 1 tbsp Vegetable Oil 1½ tbsp Chopped Ginger 1½ tbsp Chopped Garlic 1~1½ tsp Doubanjiang - Chili Bean Paste 2 tbsp Tomato Ketchup 100ml Chinese-style Chicken Stock (3.38 fl oz) - follow the directions on the package of chicken stock powder 1 tbsp Sake ¼ tsp Salt 2 tsp Sugar ½ Naganegi - Long Green Onion Potato Starch dissolved in Water (1 tbsp Potato Starch + 2 tbsp Water) ½ tsp Vinegar ＜材料＞２〜３人分＜海老下処理＞・ブラックタイガー：12尾(280g) ・塩：小1/2 ・片栗粉：大1 ・水：適量＜下味用＞・塩：小1/8 ・コショウ：少々・酒：小1 ・卵白：大1 ・片栗粉：大1 ＜ソース＞・油：大1 ・しょうが(みじん切り)：大1と1/2 ・にんにく(みじん切り)：大1と1/2 ・豆板醤：小1〜1½ ・トマトケチャップ：大2 ・チキンスープ(中国風)：100ml （チキンスープの素を表示通りに溶く）・酒：大1 ・塩：小1/4 ・砂糖：小2 ・長ねぎ：1/2本・水溶き片栗粉：片栗粉大1、水大2 ・酢：小1/2


	How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方 5.00 min. \| 4.9680796 user rating \| 982679 views Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Yakibuta Ramen 焼き豚ラーメン [Remastered/リマスター] 7.17 min. \| 4.9664826 user rating \| 399275 views Ingredients for Yakibuta Ramen (serves 2) - Yakibuta Roasted Pork - 500g Pork Ribs (1.1 lb) Green part of Long Green Onion 1 Small piece of Ginger Root 4 tbsp Soy Sauce 2 tbsp Sake 1 tbsp Brown or Regular Sugar * Reduce the pork rib broth to 300ml (1¼ cups). - Seasoned Eggs - 2 Large Eggs (65~70g / 2¼~2½ oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin - Toppings - 12cm White part of Long Green Onion (4¾ inches) 80g Spinach (2.8 oz) Narutomaki - a type of Steamed Fish Cake Menma - a condiment made from Fermented Bamboo Shoots Toasted Nori Seaweed - Dashi Stock - 1200ml Water (5.1 us cups) 10g Niboshi - Dried Baby Sardines (0.35 oz) 10x5cm Dried Kombu Kelp (4x2 inches) 2 bags of Fresh Ramen Noodles 2 tsp Chicken Stock Powder ＜材料＞2人分（煮豚）豚バラかたまり肉 500g 長ねぎの青い部分 1本分生姜ひとかけしょう油大4(60ml) 酒大2(30ml) 黒砂糖大1（普通の砂糖でもOK）（味付き半熟卵）卵2個（今回は65g～70gの卵を使用。小さいと半熟にはならない）漬け汁（しょう油大1、酒大1、みりん大1）（煮干しと昆布の出し）水6カップ小さめ煮干し10g ※腹が黄色いのは、油焼けといって、酸化して古くなった煮干です。酸化していないものを使う。大きい煮干しの場合は、頭とはらわたを取る。出し昆布10×5cm ほうれん草 80g 鳴門巻きメンマ焼き海苔長ねぎ12cm 生ラーメン 2玉鶏ガラスープの素小2


	How to Make Tsukemen つけ麺の作り方 5.82 min. \| 4.964741 user rating \| 488515 views Ingredients for Tsukemen (serves 2) 2 bags of Fresh Ramen or Tsukemen Noodles 100g Pork Belly Slices (3.53 oz) 400ml Chinese-style Chicken Stock (1.69 cups) (400ml water + ½ chicken stock powder) 2 tbsp Sake A medium to large clove of Garlic A piece of Ginger root about two to three inches long 1 tsp Dried Red Chili Pepper that has been sliced into rings 3 tbsp Soy Sauce 1 Naganegi - Long Green Onion 40g Shiitake Mushrooms (1.41 oz) 40g Shimeji Mushrooms (1.41 oz) ½ tsp Sesame Oil 1 tsp Vinegar 1 Soft Boiled Egg Chopped Spring Onion Leaves Katsuobushi Shavings - also known as Bonito Flakes Grated Garlic ＜材料＞2人分中華生麺（太麺）：2玉豚バラ肉（薄切り）：100g チキンスープ(中国風)：400ml （鶏ガラスープの素大1/2を溶かしておく）酒：大2 にんにく：1かけ生姜：1かけ（親指大）唐辛子（輪切り）：小1 醤油：大3 長ねぎ：1本椎茸：40g しめじ：40g ごま油：小½ 酢：小1 半熟卵：1個青ねぎ（小口切り）：8本分削り節：少々おろしにんにく：お好みで


	How to Make Oyster Egg-Drop Donburi 牡蛎の卵とじ丼の作り方 4.13 min. \| 4.961397 user rating \| 414169 views Ingredients for Oyster Egg-Drop Donburi (serves 1) 5~6 Oysters for Cooking 4 tbsp Dashi Stock 1 tbsp Mirin ⅔ tbsp Soy Sauce 1 tsp Ginger Root Juice 40g Naganegi - Long Green Onion (1½ oz) 2 Small Eggs Chopped Mitsuba Parsley Toasted Nori Seaweed 150~200g Steamed Rice (5~7 oz) Shichimi - Seven Flavor Chili Powder ＜材料＞1人分加熱用かき：5〜6個出し：大4 みりん：大1 醤油：大2/3 しょうが汁：小1 長ねぎ：40g 卵：小2個三つ葉：2本（2〜3cm長さ）（1 inch）焼き海苔：適量ごはん：150〜200g 七味


	How to Make Okonomiyaki (Japanese Assorted Pancake) お好み焼きの作り方 3.92 min. \| 4.954677 user rating \| 947483 views Ingredients for Okonomiyaki (serves 2 people) - Batter - 100g Soft Wheat Flour (3 1/2 oz) 140ml Dashi Soup (5 oz) 1/4 tsp Baking Powder 1 tpsp Grated Yamaimo (Japanese Mountain Yam) A Little Bit of Salt 200g Cabbage & Welsh Onion (7 oz) 50g Boiled Octopus (1 3/4 oz) 8 Deep-Water Shrimps Sakuraebi (Dried Pink Baby Shrimps) Tenkasu (Bits of Deep-Fried Tempura Batter) Beni Syoga (Pickled Ginger) 2 Eggs 100g Slice Pork (3 1/2 oz) - Toppings - Okonomiyaki Sauce Long Green Onion Mayonnaise Dried Bonito Frakes Aonori (Green Laver) About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Onigiri (Japanese Rice Balls) おにぎりの作り方 6.22 min. \| 4.946589 user rating \| 1391166 views Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri into a desired shape. Japanese rice: en.wikipedia.org 2 sheets of Toasted Nori 1 piece of Lightly-Salted Salmon 50g Sliced Beef Short Ribs (1.76 oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Garlic 1 leaf of Pickled Hiroshimana Boiled and Dried Baby Sardines Toasted White Sesame Seeds Umeboshi - Pickled Plum Okaka - Dried Bonito Flakes Moistened with Soy Sauce Canned Tuna Mayonnaise Wasabi Miso Long Green Onion Sake or Water Soy Sauce Salt Water 50ml Water (0.21 us cup) 5g Salt (0.18 oz) - Toppings - Shiso Leaf Parsley Kinome - Young Leaves of Sansho Pepper About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Porridge, chicken congee, 白粥, 雞粥 6.35 min. \| 4.9860625 user rating \| 14036 views Chinese and english recipe/ instructions below : 材料1. 90 克= 3. 18 oz, 泰國香米2. 30 克= 1 oz, 珍珠米, 德語= milchreis 3. 1 茶匙鹽4. 300 ml = 10. 14 fl oz, 水5. 1700 ml = 57. 08 fl oz, 水雞粥料: 一只雞腿, 起肉淨重100 克= 3. 5 oz 醃料: 1. 1 片薑切絲2. 少許糖3. 少許胡粉4. 1 1/2 茶匙生抽5. 1 茶匙rum 酒6. 1/2 茶匙豆粉7. 1 茶匙水8. 1 茶匙麻油9. 1 片薑切絲10. 3 只冬茹, 洗淨, 浸軟, 瀝乾, 斜切一開四調味: 1. 少許糖2. 半茶匙生抽3. 1/3 茶匙雞粉4. 半茶匙麻油煮雞粥時: 1. 半茶匙雞粉2. 半茶匙鹽3. 少許胡椒粉4. 少許芫茜, 蔥粒Ingredients: 1. 90 grams = 3. 18 oz, thai rice 2. 30 grams = 1 oz, pearl rice, german = milchreis 3. 1 tsp salt 4. 300 ml = 10. 14 oz, water 5. 1700 ml = 57. 08 fl oz, water chicken: 1 chicken thigh, meat nett 100 grams = 3. 5 oz marinade: 1. ginger strips 2. a pinch of sugar 3. a pinch of pepper 4. 1 1/2 tsp light soy sauce 5. 1 tsp rum 6. 1/2 tsp corn starch 7. 1 tsp water 8. 1 tsp sesame oil 9. shred ginger 10. 3 chinese mushrooms marinade: 1. a pinch of sugar 2. 1/2 tsp light soy sauce 3. 1/3 tsp chicken powder 4. 1/2 tsp sesame oil cook chicken soup: 1. 1/2 tsp chicken powder 2. 1/2 tsp salt 3. a pinch of pepper 4. some coriander and chopped green onion


	How to Make Mizore Nabe みぞれ鍋の作り方 8.42 min. \| 4.92517 user rating \| 226978 views Ingredients for Mizore Nabe (Hot Pot Served w/ Grated Daikon Radish) (serves 2) - Dashi Stock - 1000ml Water (4.23 us cup) 4 pieces of Kombu Kelp (2"x2"/5x5cm) 20g Katsuobushi Shavings - Bonito Flakes (0.705 oz) - Soup for Mizore Nabe - 500ml Dashi Stock (2.11 us cup) 1 tbsp Sake 1 tbsp Mirin 1/2 tsp Salt 2 tbsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) 4 Oysters A piece of unsalted Salmon A piece of unsalted Pacific Cod Salt A piece of Ginger Potato Starch Frying Oil 5 slices of Carrot (1/8"/3mm thick) 1 Naganegi - Long Green Onion (Tokyo Negi) 3 Shiitake Mushrooms 50g Shimeji Mushrooms (1.76 oz) 60g Seri - Japanese Parsley (2.12 oz) 300g Daikon Radish (10.6 oz) 1/2 Silken Tofu (150g/5.29 oz) 2 Kirimochi - Square Rice Cake 1 block of Frozen Udon Noodles - Seasonings - Yuzukosho - Yuzu Peel Chili Pepper Paste 1 Yuzu Citrus Fruit Shichimi - Seven Flavor Chili Pepper Mizore is "sleet" in Japanese and the grated daikon radish looks like "sleet" in the hot pot, which is the reason why we call this recipe "Mizore Nabe." Yuzukosho is the peel of the yuzu added with chili pepper paste. The used kombu for dashi stock can be chopped into fine pieces and used for miso soup and takikomi gohan, a type of Japanese mixed rice. The used bonito flakes can be boiled with sake, mirin, soy sauce and sugar and soy sauce and when the stock is reduced, it can be used for the filling of onigiri or added as a condiment with steamed rice. ＜材料＞昆布とかつおの出し・水 ...**


	Chinese red cooked pork belly (hung siu yuk) 紅燒肉 6.13 min. \| 5.0 user rating \| 6591 views Chinese and english recipe/ instructions below : 材料: 1. 大約560 克= 20 oz, 五花腩2. 3 片薑3. 1 條大青蔥, 小的話2 條調味料: 1. 1 湯匙鎮江香醋2. 3 湯匙紹興酒3. 2 湯匙冰糖4. 1 湯匙生抽5. 1 茶匙李錦記特級老抽6. 2/3 茶匙雞粉7. 200 ml = 6. 8 fl oz , 水Ingredients: 1. around 560 grams = 20 oz, pork belly 2. 3 slices ginger 3. 1 large green onion, if small x 2 Seasoning : 1. 1 tbsp Chinkiang vinegar 2. 3 tbsp Shaoxing wine 3. 2 tbsp rock sugar 4. 1 tbsp ligh soy sauce 5. 1 tsp Lee kum kee Premium dark soy sauce 6. 2/ 3 tsp chicken powder 7. 200 ml = 6. 80 fl oz, water


	Pork bone soup ("gamjatang") 6.50 min. \| 4.8895707 user rating \| 184451 views How to make delicious Korean pork bone soup, enough for 2 or 3 servings. Full recipe is on my site: www.maangchi.com Makes 2-3 servings. Cooking time: 2 hours. Gamjatang (pork bone soup) is another Korean traditional nutritious dish. It's usually made with pork spine bones and vegetables, but I use pork neck bones in this recipe. Ingredients: Pork neck bones, onion, garlic, ginger, dried shiitake mushrooms, napa cabbage, potatoes, soy bean sprouts, Asian chives (buchu), green onions, perilla leaves, dried red chili pepper, soybean paste, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder (deulkkae garu),fish sauce Directions: 1. Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours. 2. Boil water in a large pot. 3. Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute. 4. Rinse and drain the cabbage and put it in a bowl. 5. Tear each leaf lengthwise once or twice to make it bite size and set it aside. 6. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs). Cook for 7 minutes. 7. Rinse and strain the pork neck bones and put them in a large pot. tip: when you rinse the pork bones, pick out any excessive fat 8. Pour 10 cups of water into the pot. 9. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 ...*


	Perilla leaf kimchi and perilla leaf pickles 7.35 min. \| 4.8949046 user rating \| 39159 views How to make these 2 delicious sidedishes. Check the recipe here at www.maangchi.com Kkaennip kimchi Ingredients: Perilla leaves (135 grams: about 3 cups), 3 tbs fish sauce, ¼ cup of onion, 4 cloves of garlic, 2 stalks of green onion, 1 ts honey , 1-2 tbs hot pepper flakes, roasted sesame seeds, carrot (2 tbs) Directions: 1.Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket. tip: wash both sides of each leaf in running cold water and shake to drain water 2. Next, let's make kimchi paste! Put these ingredients in a bowl and mix them together with spoon: 4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1 -2 tbs hot pepper flakes, 1 ts honey. 3. Spread some paste between the leaves. tip: You don't need to put paste on every leave but every 2 leaves Now you made kkaennip kimchi! Gratz! : ) Put the kimchi in a container and keep it in the refrigerator. Serve with rice and sprinkle some roasted sesame seeds before serving. Kkaennip jangajji (Korean style perilla leaves pickles) Ingredients: 1 pound of Perilla leaves (about 450 grams), soy sauce (1½ cup), a medium size apple, 1 medium size onion, 4-5 cloves of garlic, 1 cup water, 2 jalapeno pepper, 1 tbs of sliced ginger. Directions: 1. Wash and drain 1 pound of perilla leaves and put them into a basket. tip: Wash the both sides of each leaf in runny cold water and shake it to drain water 2. Prepare 1½ cup ...*


	Glutinous rice balls soup, tong yuen. 鹹湯丸 9.38 min. \| 5.0 user rating \| 6800 views Chinese and english recipe/ instructions below : 湯底材料: 1. 130 克= 4. 59 oz, 瘦肉絲醃料: a. 1 1/2 茶匙rum 酒b. 1 茶匙生抽c. 少許糖d. 少許胡椒粉e. 1/2 茶匙豆粉f . 1 茶匙水g. 1 茶匙麻油2. 1 條青蔥, 洗淨, 斜切3. 1 片薑, 切絲4. 30 克= 1 oz, 蝦米, 沖洗, 瀝乾5. 4 只冬茹, 洗淨, 浸軟, 瀝乾, 切絲6. 5 片黃牙白= 紹菜, 洗淨, 瀝乾, 斜切7. 600 ml = 20. 29 fl oz, 水8. 2 茶匙雞粉9. 少許糖10. 1/2 茶匙鹽11. 少許胡椒粉12. 1 茶匙麻油13. 少許芫茜湯丸材料: 36 粒1. 20 克= 4 tbsp, 澄粉2. 100 ml = 3. 38 fl oz + 2 湯匙半熱水( 取出5 湯匙) 3. 80 克= 2. 8 oz, 先濾糯米粉4. 1 茶匙菜油提意可用: 雞肉, 茼蒿菜, 白蘿蔔, 生菜等Soup ingredients: 1 130 grams = 4. 59 oz, lean pork marinade: a. 1 1/2 tsp rum b. 1 tsp light soy sauce c. a pinch of sugar d. a pinch of pepper e. 1/2 tsp corn starch f. 1 tsp water g. 1 tsp seasame oil 2. 1 green onion 3. ginger strips 4. 30 grams = 1 oz, dry shrimps 5. 4 chinese mushrooms 6. 5 slices chinese cabbage 7. 600 ml = 20. 29 fl oz, water 8. 2 tsp chicken powder 9. a pinch of sugar 10. 1/2 tsp salt 11. a pinch of pepper 12. 1 tsp sesame oil 13. some coriander Glutinous rice balls ingredients: 36 pieces 1. 20 grams = 4 tbsp wheat flour 2. 100 ml = 3. 38 fl oz + 2 tbsp hot water (take out 5 tbsp) 3. 80 grams = 2. 8 oz sieved glutinous rice flour 4. 1 tsp vegetable oil Suggestion : chicken meat, chrysanthemum, turnip, lettuce


	Chicken and rice porridge (dakjuk) 6.58 min. \| 4.8554816 user rating \| 61843 views How to make Korean-style chicken and rice porridge. The full recipe is here: www.maangchi.com Yield: 8-10 servings Cooking time: 2 hours Ingredients: A whole chicken (about 3 pounds), 1 ½ cups of garlic cloves, 1 ½ cups of rice, 2 eggs, 3 green onions, salt, water. For 2 kinds of dipping sauce: Salt and pepper, soy sauce, vinegar, hot pepper flakes, green onion, sesame seeds, sugar. Directions: 1. Soak 1½ cups of rice in cold water for 1 hour. tip: if you like thinner soup style, use 1 cup of rice; if you like thicker porridge style, use 1½ cups rice 2. Wash and drain the whole chicken. 3. Trim the fat from the chicken's stomach area with scissors; cut off the tip of bum part. : ) 4. Place the chicken in a large pot and add 12-13 cups of water. 5. Add 1½ cups of garlic cloves and bring to a boil over high heat for about 40 minutes. 6. Turn down the heat to low-medium and cook 20 more minutes. 7. Rinse and drain the rice, and add to the boiling chicken porridge. 8. Remove any fat floating on top of the soup with a spoon or ladle. 9. Keep boiling with the lid closed for another 30 minutes. tip: lower the heat if it boils over 10. Chop 3 stalks of green onion and beat 2 eggs and set aside. 11. Check if the chicken is cooked tender or not by poking the meat with a fork or chopsticks. It's usually tender after 1½ hour of cooking, but if it's not tender enough, cook a little longer. 12. Add 1 tbs salt to the soup and mix it with your spoon. The amount of salt depends on your ...


	Fish Head Mee Hoon 7.07 min. \| 4.8647885 user rating \| 22478 views www.maangchi.com Ooh ya ya! I'm so excited about introducing a Malaysian Chinese recipe called "Fish Head Mee Hoon" to you today! Allison Chin, one of my longtime readers living in Kuala Lumpur, Malaysia taught me this dish when I visited her house during my Gapshida trip! Some of you might think, "Eww! how can I eat fish heads!" But believe me it's very delicious when cooked. Deep fry it until it's very very crunchy! The cooked fish meat between the bones is super tasty: firm and not dry, and the thin bones are breakable, so you can chew them. Ooh yummy! Pick out the delicious meat and break the bones with your fingers, and suck out the meat. "zzeop zzeop zzeop!" : ) Your fingers will get a little sticky! How do I know this? I'm a fish head lover! For this recipe, you'll need a fish head from a large fish. Do not use a small fish like anchovies. But if you can't stand touching fish head, just use fish meat. Ingredients: fish head/fish meat, rice noodles (mee hoon, or vermicelli), choy sum, ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, fish sauce, evaporated milk, black pepper, vegetable oil.Pickled mustard greens, Pickled plums Directions: (for 2 servings) Cooking time: 1 hour Fry the fish head and fish meat 1. Slice a fish head into 2 x 3 inch pieces. Ask your fishmonger to do this for you. Clean with water and pat dry. Marinate lightly with salt and pepper. 2. Add 4 cups of oil to a wok and fry the fish head on all sides ...


	Raw fish with rice and vegetables (Hoedeopbap) 7.88 min. \| 4.887029 user rating \| 45233 views www.maangchi.com Ingredients: 1. Fresh raw salmon, tuna (or frozen) and flying fish roe (orange), 2. 1 carrot, 2 cups of lettuce, ½ cucumber (half cup), 7 or 8 sesame leaves, 3. 2 green onions, 3 cloves of garlic, 2 ts of juice from ginger, 4. 1 package of tofu, bean paste, dried anchovies, laver (kim), sesame oil, 5. sesame seeds, soy sauce, sugar, hot pepper paste, and vinegar 1. Cook rice. 2. Make soup: In a pot, put 5 cups of water and 8-10 dried anchovies (remove heads and intestines) and boil for about 10 minutes. Remove the anchovies from the pot and add 1½ tbs bean paste. Lower the heat. Dice ½ package of tofu (about 1 cup) into 0.5-1cm cubes and add them to #2 and boil a few more minutes and turn the heat off. Chop up 1 green onion. Sprinkle the chopped green onion over the soup just before serving with hwedupbap. 3. Prepare a platter of ingredients for hwedupbap: Cut a medium size carrot into julienne strips and put it into a small bowl. Sprinkle a few pinches of sugar and salt into the carrot strips. Mix it and set it aside. Slice some lettuce (2-3 cups) thinly and put it on the platter. Slice ½ cucumber thinly (1 cup) and put it next to the lettuce on the platter. Put the carrot on the platter after squeezing slightly to remove excessive liquid. Slice 5-7 sesame leaves thinly and put it on the platter. 4. Make "cho jang" (hot spicy sauce): Mix 3 tbs hot pepper paste, 1 tbs soy sauce, 2 tbs vinegar, and 1 tbs sugar in a bowl using a spoon. Add 1 chopped green ...


	Doenjang jjigae (Korean soybean paste stew) 9.07 min. \| 4.8438287 user rating \| 180382 views Full recipe is on my website: www.maangchi.com Korean Tofu stew, doenjang chigae, is made with vegetables,tofu, and beanpaste. It's koreans' everyday house food. We eat it with other sidedishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salads, hotpepper paste all mixed together. Almost all of koreans love this food. "Doenjang chigae" (Bean paste and vegetable stew) Ingredients: • 1 medium size potato • a zucchini or a squash • 1 medium size onion • garlic • 1 green chili pepper • 7 dried anchovies • 1 green onion • 100-150 grams of tofu • soy bean paste (doen jang) • 4 shrimp Almost all Koreans love this food, and I think you will, too! 1. Prepare a ceramic pot to put all the ingredients in. 2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot. 3. Cut zucchini into 2 cups worth of cubes, and put them into the pot. 4. Cut your onion into chunks, and put them into the pot. 5. Slice your green chili pepper, and put it into the pot. 6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot. 7. Chop up 4 shrimp and put them into the pot. 8. Mince 5 cloves of garlic and put it into the pot. 9. Your pot will now be 2/3 full with your ingredients. 10. Submerge everything in water and cook it over high heat. tip: Don't put too much water, just enough to cover everything 11. When it starts boiling, add 4-6 tbs of bean paste ...*


	Cantonese white cut chicken, 蒸白切雞 8.15 min. \| 4.8536587 user rating \| 55133 views Chinese and english recipe/ instructions below: 材料: 1. 一只光雞大約1, 210 克= 42. 7 oz 2. 一些薑3. 三條青蔥4. 一些鹽5. 六茶匙紹興酒面攃: 少許麻油裝飾: 少些青蔥絲汁1. 薑蔥汁1. 2 湯匙油2. 1 茶匙薑茸3. .1/4 茶匙糖4. 1/3 茶匙鹽5. 少許胡椒粉6. 一些青蔥粒汁2.. 1. 2 茶匙蠔油2. 半茶匙生抽3. 1 荼匙凍滾水備大約: 今天的雞1, 210 克= 42.7 oz, 蒸40 分1, 270 克= 44. 8 oz, 蒸47 分, 1, 300 克= 45. 9 oz , 蒸50 分, 大家爐火不同請留意Ingredients: 1. 1, 210 grams chicken = 42.7 oz 2. some ginger 3. 3 green onion 4. some salt 5. 6 tsp Shao xing wine Topping: some sesame oil some slices spring onion Sauce 1. 1. 2 tbsp oil 2. 1 tsp ground ginger 3. 1/4 tsp sugar 4. 1/3 tsp salt 5. pinch of pepper 6. some green onion Sauce 2. 1. 2 tsp oyster sauce 2. 1/2 tsp light soy sauce 3. 1 tsp cold water Tip for steaming time: Today I use 1, 210 gram = 42. 7 oz around 40 mins 1, 270 gram = 44. 8 oz around 47 mins 1, 300 gram = 45. 9 oz around 50 mins steaming time may vary depending on the heat


	Twice cooked pork, Wui woo yuk, 回鍋肉 8.38 min. \| 5.0 user rating \| 3109 views Chinese and english recipe/ instructions below : 材料: 1. 800 ml = 27 fl oz, 水2. .3 片薑3. 一條青蔥4. 大約440 克= 16 oz, 五花腩肉5. 一茶匙雞粉配料: 1. 2 片薑2. 2 粒蒜頭3. 2 段大蒜( 白和綠色) 4. 一塊揶菜5. 1/4 個紅椒打獻: 1. 一茶匙雞粉2. 一茶匙水3. 1/3 茶匙豆粉調味料: 1. 一湯匙紹興酒2. 一湯匙李錦記辣豆瓣醬3. 2/3 茶匙糖4. 1 1/2 茶匙生抽Ingredients: 1. 800 ml = 27 fl oz, water 2. 3 slices ginger 3. 1 green onion 4. around 440 grams = 16 oz, pork belly 5. 1 tbsp shaoxing wine 6. 1 tsp chicken powder ingredients: 1. 2 slices ginger 2. 2 garlic cloves 3. porree ( white and green part ) 4. 1 cabbage leaf 5. 1/4 red bell pepper Thickener: 1. 1 tsp chicken powder 2. 1 tsp water 3. 1/3 tsp corn starch Seasoning : 1. 1 tbsp shaoxing wine 2. 1 1/2 tbsp Lee kum kee chilli bean sauce 3. 2/3 tsp sugar 4. 1 1/2 tsp light soy sauce


	How to Make Chinese Pork Buns - Shortcut Recipe 7.30 min. \| 4.7966104 user rating \| 9960 views Try this quick and easy version of char sui bao - steamed pork buns - and have your own dim sum dinner party. Or just eat them all yourself. Subscribe at youtube.com More info at hilacooking.com Recipe Char Sui Bao Summary: Chinese Steamed Pork Buns Ingredients 2 1/2 cups all purpose flour, sifted 1/2 cup powdered sugar 2 tablespoons baking powder 2 teaspoons sesame oil + enough vegetable oil to make 1/2 cup total 2 teaspoons rice vinegar 1/2 cup cold water 1/2 pound ground or finely chopped pork 1/2 ounce dried mushrooms, soaked in boiling water for 10 minutes 1 cup minced cabbage 1 green onion, minced 1 teaspoon fresh minced ginger 2 tablespoons sherry or vermouth 1-2 tablespoons soy sauce - adjust to your taste 2 teaspoons honey Instructions Make the dough: Combine the dry ingredients, then add the oil, water, and vinegar. Knead the dough for 3-5 minutes until it can be shaped into a ball. Set aside. Make the filling: Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out. Mince the reconstituted mushrooms. Brown the pork in a skillet until cooked. Add the vegetables and ginger. Add the liquids and cook down. Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough. Divide the dough into 12 equal pieces. Roll each out into a circle about 4″ diameter, leaving the center a bit thicker than the edges. Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal. Place on ...


	Fictional Recipes: Naruto - Ichiraku Miso Ramen With Extra Chashu 5.05 min. \| 5.0 user rating \| 2224 views This is my original recreation of the Ichiraku miso ramen with extra chashu from the anime Naruto. The recipe can be found below or at: raciebunny.blogspot.com Music: "Unreleased Naruto Shippuden Track" by unknown and "Shirohae" by Takanashi Yasuharu Arrangements by Ethan Shin www.youtube.com Serves 4 Ingredients: [Ramen Broth Part I] Boiling Water 1 lb Raw Chicken Bones and Wings 4 Inch Piece Konbu (Dried Kelp) 5 Cups Water 1 Tablespoon Sake 1/2 cup Katsuobushi (Bonito Flakes) [Chashu] 1 Tablespoon Canola Oil 1 lb Pork Loin 1 Inch Piece Peeled Ginger 1 Green Onion 1/4 Cup Sake 1/3 Cup Soy Sauce 1 Tablespoon Confectioners Sugar Water [Ramen Broth Part II] 2 lbs Pork Bones Water 3 Tablespoons Miso 6 Shitake Mushrooms, Stemmed and Sliced [Toppings] 3 Green Onions 1 Cup Bean Sprouts 1 1/2 Tablespoon Sesame Oil 2 Hard Boiled Eggs, Peeled Chukamen (4 Servings) Menma (Fermented Bamboo Shoots) Kamaboko Nori (Dried Seaweed) Begin by boiling a potful of water. Place the raw chicken bones and wings in a colander and pour half the boiling water on top. Flip the bones over and pour the remaining water on top. In a pot add in the konbu, chicken bones and wings, 5 cups water, and 1 tablespoon sake. Bring to boil then turn down heat to simmer for 30 minutes uncovered. Remove the chicken bones and add in katsuobushi. Boil for 2 minutes then strain into a large bowl. Heat canola oil in a sauce pan and brown all sides of the pork loin. Cut the green onion into 3 pieces discarding the white ...


	Mongolian Beef 8.43 min. \| 4.6923075 user rating \| 80886 views twitter.com Ingredients: Beef Marinade: 8oz Beef sliced across the grain 1 Tablespoons cooking wine (I used soju) 1 teaspoon dark soy sauce 1/2 Tablespoon corn starch Veggies Sliced onion Green onion cut into pieces 3/4 to 1 inch in length Chili peppers cut into slices 1/ 4 teaspoon chopped garlic 1/4 teaspoon grated ginger Thickening Slurry 1/2 Tablespoon corn starch 1 Tablespoon Water For Sauce: 1/4 cup chicken stock 1/2 teaspoon sesame oil 1 teaspoon dark soy sauce 1 Tablespoon oyster sauce 1 teaspoon raw sugar First marinade beef with cooking wine, dark soy sauce and corn starch. Let marinade for 15 to 30 minutes. Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch. Make sauce, add all sauce ingredients, mix and sit aside. When the pan is hot add oil then beef. Cook until meat is 75 to 80% done, remove from pan. Cook onion, green onion and chili. When they are almost dome add sauce. When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan. Serve with rice or noodles.


	chinese wrap, mandarin pancake 雞胸肉炒雜菜跟薄餅 9.93 min. \| 4.9310346 user rating \| 13186 views Chinese and english recipe/ instructions below : 薄餅材料: 20 塊1. 300 克先濾麵粉= 10.58 oz 2. 1 湯匙糖3. 250 ml 沸水= 8. 45 fl oz 做: 300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾. 30 分後取出麵糰槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊, pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊, 雞胸肉材料: 150 克= 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆. 醃料: 1. 少許糖2. 1 茶匙生抽3. 1 茶匙rum 酒4 1 茶匙水拌勻後加入5. 半荼匙豆粉拌勻後, 最後加入6. 1 茶匙油以上拌混後, 蓋面放雪櫃30 分雜菜材料: 1. 200 克= 7 oz 芽菜洗淨去水2. 3 小片薑切條3. 1 粒蒜頭切粒4. 一些紅蘿蔔切條5. 一些青椒切條6. 一些紅椒切條7. 5 洗淨浸軟冬姑切條8. 1 棵青蔥切條, 分開白和綠色調味料: 1. 少許糖2. 1 湯匙rum 酒3. 1 荼匙鹽4. 2 茶匙雞粉5. 1 湯匙水6. 1 荼匙麻油打獻: 1. 1 湯匙豆粉2. 2 湯匙水拌勻pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出. pan 熱放入2 湯匙油, 放入薑絛爆香後, 加入巳醃雞胸肉炒至將熟, 加入冬姑條晷炒幾次, 放入調味料, 加入青紅椒絛炒幾次後, 再加入已炒芽菜料混合炒幾次後, 打獻, 和加入青蔥條, 關火, 炒幾次拌混.上碟. 放些雞胸肉炒雜菜在薄餅內, 摺起食. Mandarin pancake ingredients: For 20 pieces 1. 300 gram = 10.58 oz sieved ...


	how to make jamaican curry chicken 11.27 min. \| 4.7310925 user rating \| 13991 views Keith's Jamaican style curry chicken 5 lb. (450 grams) chicken parts 3 tablespoon Keith's Complete Seasoning 1 tablespoon finely chopped fresh ginger 1 chicken bouillon 1 teaspoon ground black pepper 1 bunch scallions (or spring onions), sliced 4 cloves garlic, minced 2 large onions chopped 3 tablespoons jamacian curry powder plus 1 teaspoon tumeric 1 tablespoon whole allspice 1/2 cups raw cashews 1/4 cup olive oil 2 tablespoons fresh thyme 1.5 scotch bonnet pepper seeded 3-4 cups water 3 large potatoes, cubed (optional) Salt and pepper to taste dumplings: 2 cups flour, 1/2 teaspoon salt 1 teaspoon sugar 1 chicken bouillion water Mix flour and salt, bouillion, sugar. Add enough water so dough comes together and forms a firm dough. Roll into 2×1 inch strips DIRECTIONS 1. Combine chicken, seasonings (except for curry powder and vegetables) in a bowl. Let stand for about 15 minutes Or overnight 2. Heat oil in heavy pot 2. Brown curry powder in oil (5 minutes) then add chicken parts (Brown for another 5-7 minutes) 3. Add seasoning/vegetable mixture 4. Cover until chicken makes its own gravy, about 20 minutes. Add potatoes. Saute cashews in butter until golden brown. Add to pot 5. Add rolled dumplings 6. Boil the water in a medium saucepan( we will only use this water if necessary. If the dumplings absorb too much liquid or the gravy is too thick for your taste) When the water comes to a boil, gradually add to pot. only if needed. 7) Simmer until the curry sauce thickens ...


	Cosplay Cooking: How to make Homemade Ramen 3.82 min. \| 5.0 user rating \| 2018 views ~Ingredients~ 2 cups Water 1/4 cup soy sauce 1/2 bullion cube Splash of Chicken broth 2 tbs sugar Grated Ginger Grated Garlic 1 Tbs Sesame oil ~Optional Toppings~ Nori (seaweed) Boiled egg Chicken Tempura fried shrimp Pork Green onion Bonito Flakes You can find all of these ingredients at an Asian Market. Enjoy :D!


	Honey Sesame Chicken Recipe - Chinese food 3.20 min. \| 4.977778 user rating \| 17327 views Honey Sesame Chicken Recipe - Chinese food Instructions: Marinate Add one tablespoon rice wine to 1 chicken breast cut in 1" x 1/2" pieces 1 tablespoon soy sauce 1 tablespoon corn starch 1 tablespoon sugar 1 teaspoon salt 1 teaspoon pepper Dash of sesame oil Refrigerate one hour Sauce: Two ounces lemon juice Sliced ginger 1 tablespoon plum sauce 1 teaspoon soy sauce 1 teaspoon oyster sauce 1 teaspoon rice vinegar 1 tablespoon ketchup 1 teaspoon chili sauce 2 tablespoons honey 1 teaspoon roasted sesame seeds Bring to a boil then simmer for 30 minutes Drain marinated add to egg white for binding Cover in 1/2 cup regular 1/2 cup panko bread crumbs Deep fry in 350 degree oil until golden brown and remove onto paper towel Remove oil from wok Bring sauce to a boil Add 1 oz. cold water with 1 teaspoon cornstarch to thicken Add chicken back. Stir and serve Garnish with sesame seeds and green onion.


	Hot & Sour Soup 11.57 min. \| 4.6363635 user rating \| 12116 views Here is a favorite of Jack Jr. It's time for some comfort soup. Here is the recipe: Hot & Sour Soup Ingredients * 2 ounces dried Shitaki Mushrooms * 10 cups chicken stock or low sodium chicken broth * 2 tablespoons vegetable oil * 1/3 cup chopped fresh ginger * 2 tablespoons minced garlic * 3/4 teaspoon crushed red pepper * 1/2 pound chicken or FIRM tofu, cut into small bite-size strips or chunks * 1/4 cup lime juice * 3 tablespoons cornstarch * 3 tablespoons soy sauce * 1 teaspoon sesame oil * Hot chile oil, for drizzling * 2 tablespoons thinly sliced scallions/green onions Directions Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. (If you have whole shitaki mushrooms, Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.) In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shitaki and bring to a simmer. Cook for 30 minutes. Add the chicken or tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and ...


	How To Make Chicken with Broccoli 11.98 min. \| 4.8139534 user rating \| 26046 views Chicken with Broccoli is a favorite Chinese restaurant dish you can easily make at home. Ingredients and method are shown in this short video by Chef Remy. Most of the work is cutting vegetables and measuring sauce ingredients. Cooking time is very short. You may vary this basic recipe by adding soy sauce and/or sesame oil. You may also want to marinate chicken strips with various other ingredients however you should try this simplified recipe first. Sometimes LESS IS MORE! The name of this dish is Chicken with Broccoli. If we were to add several tasty ingredients such as red bell pepper strips and snow peas, then, we would have to call the dish Chicken with Vegetables. So in the interest of keeping it simple, let's begin with: INGREDIENTS: 2 chicken breast halves - 2 cups broccoli floweretts - 1 cup broccoli stalks, cut thin - 1 cup yellow onion, cut up - 1/2 cup scallions, cut up - 2 Tbs. minced ginger - 1 Tbs. minced garlic - 1 cup sliced water chestnuts - 4 oz. can sliced mushrooms - 1/3 cup water - 2 Tbs. plus 2 Tbs. peanut oil. INGREDIENTS FOR THE SAUCE: 6 Tbs. chicken stock - 1/2 tbsp. sugar - 2 Tsp. dry sherry - 2 tbsp. corn starch. METHOD: Cut chicken in thin strips as shown, set aside. Whisk together sauce ingredients, set aside. Cut vegetables into shapes shown in video and place in bowls lined up in the order they will be cooked. Heat wok and oil and begin stir-frying garlic, ginger, and scallions for only one minute. Add chicken strips while stirring briskly ...


	How to make GYOZA w/TheSheChef, part 1 14.28 min. \| 4.6666665 user rating \| 1569 views Live Cooking with TheSheChef How to Make GYOZA from scratch Please let me know if you have questions or concerns - I will gladly help you in anyway I can. Feel free to make any substitutions. The only stringent requirement is that the meat is ground or the seafood is chopped. You can use beef, chicken, pork, shrimp, lamb or any combination of it. click here for part 2 (how to oil and boil) www.youtube.com click here for how to fry them traditionally www.youtube.com Recipe 1 pkg round wonton skins (or roll out 50) 1 lb ground beef 3-4 cloves garlic (fine dice 1 inch piece ginger (fine dice) 3 pcs green onion 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp pepper 1 tsp sesame oil 1 splash Balsamic Vinegar or Sake 1 Tbsp Salt 1/4 small cabbage - finely chopped


	How to make grilled buffalo wings 3.83 min. \| 4.428571 user rating \| 30155 views How to make grilled buffalo wings. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Ingredients 3/4 cup of sour cream 1 cup of blue cheese, crumbled 3/4 cup of mayonnaise 1 green onion, finely chopped 3 1/2 tbsp of cider vinegar 2 tbsp of extra virgin olive oil 1 tsp of worcestershire sauce 1/4 tsp of salt 4 lbs of chicken wings 1/4 cup of butter 4 tbsp of hot sauce salt, to taste celery and carrot sticks Instructions 1. To prepare the blue-cheese dipping sauce: add the sour cream, blue cheese, mayonnaise, green onion, 2 tbsp of the cider vinegar, worcestershire sauce, and salt to a bowl and stir. 2. Preheat the grill to medium heat. 3. Separate the chicken wings at the joint and remove the tips, then add to a bowl. 4. Coat the wings with extra virgin olive oil and season with salt. 5. Place on the grill and cook for about 30 minutes. 6. To make the buffalo sauce, add melted butter, hot sauce, 1 1/2 tbsp of cider vinegar and salt to a bowl and mix. 7. Add the cooked wings and toss to evenly coat. 8. Serve with the blue cheese dipping sauce and celery and carrot sticks.

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