chinese food

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	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


	How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ) 5.95 min. \| 4.9872203 user rating \| 29001 views Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). When I was small, I cooked takoyaki once a month at home. One day, my mom gave me the takoyaki pan we used at that time because we all grew up and no one cooks it at home. So, for this tutorial, I used the pan she gave me but it was so old that the batter stick to the surface and didn't came out nicely... but anyway, I hope you get an idea!!! --------------------------------- Takoyaki Difficulty: Easy Time: 30min Number of servings: 40 pieces Necessary Equipment: Takoyaki pan spouted measuring cup oil brush (you can make it with paper towel, chopsticks, and rubber band) steel pick (long bamboo pick is ok) Ingredients: 200g (7oz.) takoyaki flour 2 egg 600cc water cooking oil Fillings * diced boiled octopus * chikuwa (fish cake) if you like * beni shoga (red pickled ginger) * tenkasu (tempura scraps) * aonegi (green onion) Sauce * okonomiyaki sauce * mayonnaise * katsuobushi (bonito flakes) * aonori (green laver) Directions: 1. In a bowl, mix takoyaki flour, eggs, and water (add little by little). 2. Heat takoyaki pan and grease the molds with cooking oil. 3. Pour batter into the molds to the full. 4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold. 5. Wait a little until batter on the edge of the molds ...


	How to Make Yaki Gyoza (Fried Dumplings) 焼き餃子の作り方 4.08 min. \| 4.9621735 user rating \| 918995 views Ingredients for Yaki Gyoza (25 pieces) 120g Ground Pork (4.23 oz) 100g Cabbage (3.53 oz) 50g Onion (1.76 oz) 50g Nira - Garlic Chives (1.76 oz) - Condiments - 1/2 tbsp Soy Sauce 1/2 tsp Sugar A pinch of Pepper 1 tbsp Sake 1/2 tbsp Sesame Oil 1 tbsp Potato Starch 1 tsp Grated Garlic 1/2 tsp Grated Ginger 1/2 tbsp Oyster Sauce or 1 tsp Chinese Soup Base 25 Gyoza Skins 1 tbsp Sesame Oil Flour for dusting - Gyoza Sauce - 1 tbsp Black/White Vinegar 1 tsp Soy Sauce Rayu - a type of Chili Oil or Sesame Oil About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Omurice オムライスの作り方 5.07 min. \| 4.960586 user rating \| 1306614 views Ingredients for Omurice (serves 2) 130g Chicken (0.287 lb) Salt & Pepper 1 Garlic Clove 1/4 Onion (70g / 2.47 oz) 4 Button Mushrooms (50g / 1.76 oz) 1 tbsp White Wine 200g Canned Tomato (0.441 lb) 1 tbsp Tomato Ketchup 1/2 Bouillon Cube (2.8g / 0.1 oz) 1 Bay Leaf 30g Frozen Green Peas (1.06 oz) Olive Oil, Salt & Pepper 280g Steamed Rice Cooked with Less Water (0.617 lb) 4 Eggs 2 tsp Dairy Cream Olive Oil, Salt & Pepper Baby Salad Greens Parsley Tomato Ketchup About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Skewered Tofu Dango (Japanese Sweet Dumplings) 豆腐団子の作り方 3.05 min. \| 4.9590163 user rating \| 770036 views Ingredients for Tofu Dango (serves 3 people) 100g Glutinous Rice Flour (3 1/2 oz) 100g Soft Silken Tofu (3 1/2 oz) ** You can substitute Firm Tofu for Silken Tofu. Water 2 tbsp Kinako (soybean flour) 1 tbsp Sugar 2 tbsp Black Sesame 1 tbsp Sugar 1 tbsp Sugar 1 tbsp Soy Sauce 1 tbsp Mirin 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 Zenzai & Anko (Japanese Red Bean Sweets) ぜんざいと餡子の作り方 3.57 min. \| 4.9616766 user rating \| 316961 views Ingredients for Zenzai and Anko (serves 4) 200g Azuki Beans - (Red Beans) (7 oz) 700ml Water (3 us cup) (250g Cooked Beans (9 oz) for Bean Paste) 120g Sugar for Zenzai (4 oz) 70g Sugar for Red Bean Paste (2 1/2 oz) A Little Bit of Salt A Little Bit of Matcha - Powdered Green Tea 12 Tofu Dango Balls (Watch our previous video to make them) www.youtube.com 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 GYOZA Chinese dumplings (jiaozi) 餃子 5.75 min. \| 4.958925 user rating \| 210380 views First of all, I like the intro :) His dance looks so cool because I never can do dance like him lol So this guy wants to eat some gyoza at RUNNY's today. I hope you enjoy! Ingredients for 20 gyoza : 1/8 or 150g cabbage （キャベツ1/8個） : 3 garlic chives （にら３本） : 150g ground pork （150g 豚ひき肉） : 1 clove chopped garlic （にんいく1個） : 10g chopped ginger （10g 生姜） : 1 tbsp sake （大１酒） : 1/2 tbsp soy sauce （大1/2 醤油） : 1 tbsp corn starch （大１片栗粉） : 1/2 tbsp sesami oil （大1/2 ごま油） : 1 tbsp oyster sauce （大1 オイスターソース） : Gyoza skin （餃子の皮） Today's customer at RUNNY's (Intro） www.youtube.com Music by 甘茶の音楽工房Music by Purple planet www.purple-planet.com My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to Make Onigiri (Japanese Rice Balls) Recipe おにぎりの作り方 (レシピ) 3.23 min. \| 4.988764 user rating \| 20144 views Rice ball is called "Onigiri" in Japanese. Mostly it's shape is triangle and you can either mix ingredients into rice or fill your favorite ingredient in the rice ball, or both! There are many furikake (rice seasoning) products at Asian grocery stores, so try out and see how you like it done :D --------------------------------- Onigiri Difficulty: Very Easy Time: 3min Number of servings: 2 Ingredients: 160g (5.7oz.) cooked white Japanese rice furikake of your choice Directions: 1. Put steamed rice in a bowl. 2. Mix furikake of your choice. (See the direction on it's package.) 3. Wet your hands in water so that the rice won't stick. 4. Place the seasoned rice on your hand. 5. Form the rice into a triangle by pressing lightly with your palms. When you use filling... 1. Put steamed rice in a bowl. 2. Wet your hands in water so that the rice won't stick. 3. Place the rice on your hand. 4. Make a hole in the center of the rice and place the filling. 5. Form the rice into a triangle by pressing lightly with your palms. You can wrap your onigiri with a strip or a sheet of nori seaweed if you want. ↓レシピ (日本語) cooklabo.blogspot.com --------------------------------- Enjoy! Music by - Pierre-Jean Gidon Feat. Sophie + Sergio There's A Kind of Hush - Jaylee Kylan Xanadu ♥Please Subscribe♥ www.youtube.com ♥Facebook Fan Page♥ Please "Like" me ;) www.facebook.com ♥Visit my Blog for more Recipes♥ createeathappy.blogspot.com ♥My Recipe Posts♥ cookeatshare.com cookpad.com ...*


	Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子 5.00 min. \| 4.963964 user rating \| 25982 views This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef! The contest "Cheese-1GP" was organized by Yukijirushi (one of the best known milk and dairy companies in Japan). 「雪印 Cheese-1 GP チーワングランプリレシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪ --------------------------------- Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar Difficulty: Easy Time: 20min Number of servings: 24 dumplings Ingredients: 200g (7oz.) spinach 100g (3.5oz.) bacon 150g (5.3oz.) onion salt and cracked black pepper 24 gyoza wrappers 2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts 180cc water olive oil balsamic vinegar Directions: 1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have). 2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion. 3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch. 4. Place the gyoza ...


	Steamed pork buns 12.77 min. \| 4.9373493 user rating \| 208251 views Full recipe: www.maangchi.com You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet. Yield: 16 steamed pork buns (6-8 servings) Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. tip: using ...


	[October tutorial] ～トトロ弁当～ Totoro Bento 8.02 min. \| 4.959432 user rating \| 66243 views Note: Ad might appear in this video due to the usage of music in this video. Sorry for the quality as I do not know why after my video was made by windows movie maker, the quality turns bad. T_T There isn't any preview of next month's tutorial because I haven't film it. I am really busy lately. So, next month's tutorial will be revealed on my blog next month before the video is uploaded. ^_^;; Also, I know that there are some parts I didn't show on how to do/ make it because I forgot to press the record button ~_~" Sorry~~ Do visit my food blog at maboroshiiryori.blogspot.com --------------------------------------------------------------- List of ingredients used in this tutorial. Wakame salad. - 1 tbsp of dried wakame (soaked for 20 mins) - Quarter of carrot ( cut it in any way you preferred) - 2 cherry tomatoes (cue it into 4 of each tomato) - A few slices of cucumber - Edamame (Measurement depends on individual) - 1 tsp of rice vinegar - 2 1/4 tsp of soy sauce - 1/4 tsp of sesame oil - 2 1/4 tsp of sugar Daigakuimo. - 1 sweet potato - Vegetable oil for frying Sauce. - 4 tbsp of water - 1 tsp of soy sauce - 3 tbsp of sugar or 1/3 cup of sugar (depends on the sweetness that ones preferred) - Black sesame seeds to be sprinkled on Tofu dumplings - Quarter of momen tofu (about 50g) - 50 g of ground chicken - 1 beaten quail's egg - 1 tbsp of minced naganegi (japanese bunching onion) - 2 tsp of pastry flour - salt and pepper to taste Sauce. - 2 tsp of soy sauce - 1 tsp mirin ...


	Butternut Mascarpone Gnocchi Recipe - Mascarpone Cheese and Butternut Squash Dumplings 6.05 min. \| 4.928077 user rating \| 61734 views Learn how to make a Butternut Mascarpone Gnocchi Recipe! - Visit foodwishes.blogspot.com for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy these Mascarpone Cheese and Butternut Squash Dumplings!


	Cookalong Live \| How To Cook Duck \| Gordon Ramsay on Channel 4 2.18 min. \| 4.945693 user rating \| 367924 views How To Cook Duck \| Visit the official website at channel4.com www.channel4.com Watch Gordon Ramsay: Cookalong Live FREE on Catch-Up www.channel4.com Watch 1000s of Channel 4 clips www.channel4.com


	Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) Recipe お団子風チーズ串かつ (レシピ) 4.12 min. \| 4.9435625 user rating \| 24031 views This is a cute Cheese Kushikatsu (Pork Cutlet Balls) that looks like Dango (mochi dumplings on a stick)! Great for potluck party, bento, and snack! --------------------------------- Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) Difficulty: Easy Time: 15min Number of servings: 4 Ingredients: 8 thinly sliced pork 8 candy cheese (or diced processed cheese) salt and cracked black pepper * flour * beaten egg * Panko (bread crumbs) * white sesame seeds * black sesame seeds vegetable oil for frying Tonkatsu sauce optional Directions: 1. Place the slices of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper (onto one side) and place the candy cheese (or diced processed cheese) on the end of the pork close to you and start rolling (wrap the cheese securely). 2. Flour the pork balls lightly, dip in beaten egg, then coat 4 pork balls with Panko with white sesame seeds and the other 4 with Panko with black sesame seeds. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry. 3. Skewer two pork rolls on each bamboo sticks. Fry them in oil at 170C (340F) until cooked golden brown. Remove the Kushikatsu from the oil and drain. レシピ（日本語） QBBのサイトで紹介されました！ The recipe is posted on QBB's (Japanese Cheese Company's) website ;) www.qbb.co.jp --------------------------------- It is still cold in Tokyo! Spring has not yet arrived! hehe Product I used: 京都 ...*


	How to Make Chinese Dumplings w/the Amateur Gourmet 6.67 min. \| 4.949868 user rating \| 27361 views The WCFoodies team up with the Amateur Gourmet & VendrTV for a Chinese food feast in Flushing, Queens, then go home to make some dumplings of their own.


	How to make Dumplings soup 5.12 min. \| 4.9549837 user rating \| 32760 views In winter time. My family and i always enjoy hot Dumpling soup in a cold chilly day. I hope it can be your as well.


	Korean abalone porridge (jeonbokjuk) 6.43 min. \| 4.951807 user rating \| 58506 views How to make jeonbokjuk. The full recipe is on my website: www.maangchi.com Makes 2-3 servings. Ingredients: 2 small size abalones (1 cup worth), 1 cup of rice, 7 cups of water, 2 tbs sesame oil, 1 ts salt, 1tbsfish sauce, 2 cloves of garlic, 2 green onions, ¼ cup of chopped carrot, and 1 sheet of roastedlaver. Directions: 1. Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. 2. Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate. 3. Chop some carrot (about ¼ cup), 2 green onions, and put it on the plate. 4. Mince 2 cloves of garlic and put it on the plate. 5. Heat a large pot over medium high heat. Add 2 tbs sesame oil. 6. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds. 7. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent. 8. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes.*tip: Every now and then open the lid and stir the porridge so the rice doesn't burn on the bottom the pot 9. Open the lid of the pot and add 1 tbs fish sauce and 1 ts salt (the amount depends on your taste). 10. Roast a sheet of laver and put it in a plastic bag. Crush it by rubbing the plastic bag. 11. To serve, ladle the porridge into a bowl and sprinkle the crushed roasted laver and chopped green onion over top.


	How to Make Sticky Rice Recipe - Thai Recipes 6.28 min. \| 4.925234 user rating \| 150607 views CookingThaiFood.com Thai Recipes How to make sticky rice without a steamer. Also known as sweet rice, gluttonous rice or วิธีหุงข้าวเหนียว You don't need a special steamer or be a professional chef to make sticky rice. We show you how to cook sticky rice with basic kitchen tools you already have at home. Our guest host is Bell who never cooked Thai food until recently and is following the recipes directly from the PDF document that you can download free from our web site. Please click on the Sticky Rice Recipe under the Rice section at the top of the page where you will find the best and easiest methods for cooking rice at home. More Thai recipes at cookingthaifood.com . Free Thai recipes including this Thai sticky rice recipe. It is interesting that glutinous rice does not contain any gluten, but has the same texture and feel of foods high in gluten. Could it could be used to replace gluten in some foods? Anyway, an excellent gluten free choice for people on a gluten free diet. Homemade Sticky Rice Cakes for TteokBokkI and TteokGuk (떡볶이 떡) Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the ...


	dumplings & won ton part 2 / Cooking Chinese Food 水饺馄饨 3.52 min. \| 4.9534883 user rating \| 35492 views This is part 2 on my dumpling video tutorial. In this video, I show you how fold the skin over the filling to make a dumpling and won ton. You can find Part 1 here: www.youtube.com Dumplings are very delicious and is commonly found throughout Asian cuisine. They can be made many ways, and with many different fillings and flavors. This is one way of making dumplings and wonton. I hope you enjoy. Thank you for watching!


	How To Make Salt Fish Buljol. 8.68 min. \| 4.964758 user rating \| 5310 views Here's my take on making saltfish buljol as it's done in the Caribbean, especially Trinidad and Tobago. Salted cod is used in making salt fish buljol and it's good with ground provisions, fry bake, roti or with any flat bread. The full recipe can be found at caribbeanpot.com if you're interested in the written version of this popular recipe.


	How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ) 3.33 min. \| 4.9170985 user rating \| 20641 views I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings)in a second ;D Simple yet delicious that you can't stop eating!!! --------------------------------- Yakiniku Gyoza Difficulty: Easy Time: 20min Number of servings: 18 dumplings Ingredients: A * 140g (5oz.) ground beef and pork mixture * 2 tbsp. Panko (bread crumbs) * 2 tbsp. chopped long onion * 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce 18 gyoza wrappers cooking oil lemon wedge (makes it even tasty!) Directions: 1. Put A in a bowl and mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth. 2. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal. 3. Heat oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. 4. Turn down the heat to medium, add water about 1/3 of their hight, cover and steam the gyoza on high heat until the water is gone and cooked. 5. Serve with a lemon wedge. Of course, it goes great with white rice! Perfect for bento, too! ↓レシピ（日本語） cooklabo.blogspot.com --------------------------------- Enjoy :D Product I used ...


	Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe すき焼きレシピ 5.62 min. \| 4.9117646 user rating \| 19494 views Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat. Of course, you can make it with chicken or pork but beef is the best! --------------------------------- Sukiyaki (Japanese Nabe Hot Pot) Difficulty: Easy Time: 30min Number of servings: 4 Ingredients: 400g (0.8lb.) thinly sliced beef 1 yaki-dofu (grilled tofu) 8 musubi shirataki (bundles of translucent konnyaku noodles) 4 shiitake mushroom 3 long green onion 1 chikuwabu (chikuwa shaped dumpling) 200g (0.4lb.) shungiku (garland chrysanthemum) beef fat (or cooking oil) warishita (sukiyaki sauce) seasonings * 100cc kombu broth (or water) * 100cc sake * 100cc mirin (sweet sake) * 100cc soy sauce * 3-4 tbsp. sugar udon noodles if desired fresh raw eggs if desired Directions: 1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally. 2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover ...


	Buttermilk Breakfast Biscuits 4.97 min. \| 4.948276 user rating \| 24758 views Golden, tender, buttery buttermilk biscuits!! Made from scratch biscuits are ALWAYS the best! This video recipe will show you how to bake up a batch of melt-in-your mouth breakfast biscuits. Throw on some great jelly or pour on some sausage gravy and you will be in heaven! They are even wonderful by themselves! GET RECIPE: divascancook.blogspot.com


	How to make Coconut Bake - Thick Caribbean flat bread 7.20 min. \| 5.0 user rating \| 9061 views Here's how to make coconut bake a thick Caribbean flat bread popular in Trinidad and Tobago. With the use of coconut milk and grated coconut in the dough, this coconut bake is very tasty and something that traditionally eaten at breakfast in the Caribbean.


	Cheese and Potato Perogies- My Way 5.28 min. \| 4.9072847 user rating \| 20059 views These little potato dumplings can be found at many local restaurants and will often be part of buffets and family pot-luck dinners. Around here, they are usually made by people of Ukrainian descent traditionally. They freeze very well. Around here you can buy them at the grocery store in the frozen food section, they are spelled "perogies" There are different spellings! If you freeze them in a single layer you can take out just a few for dinner. A nice alternative to pasta, filling and delicious! From Wikipedia: "Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.[1][2] The Polish word pierogi is plural;[3] the singular form pieróg is rarely used, as a typical serving consists of several pierogi. Boil and mash 4-5 large potatoes. Prepare them as you would mashed potatoes by adding milk and butter and let cool. When cool add in about 1 cup (250ml) of shredded cheese. You an also add sauteed onions and bacon. Dough: In a large bowl place 1 egg, 1/2 tsp (2.5ml) salt and 1/4cup (60ml) milk and 1/2 cup water (125ml). Stir together Add one cup (250ml measuring cup) of flour and mix well. Add a second cup of flour and stir until the dough pulls away from the sides ...


	Korean Food: Kimchi Dumpling (김치 만두) 9.97 min. \| 4.955446 user rating \| 45402 views One month ago, I made a short test video for my channel with this kimchi dumpling. Thankfully, soparu asked me to make a full version of this recipe. At last, I did it for her. I hope she and you will enjoy this. Kimchi Dumpling (김치 만두)is one kind of Korean dumplings. Depending on what kind of ingredients you use for the main ingredients such as beef, garlic chives, kimchi, you can make various kinds of Korean dumplings. If you are a vegetarian, use tofu instead of beef for this recipe. If you have any questions, please ask me. ^^ One subscriber asked me how to make own dumpling wrappers. Here is the recipe for it. Here is how to make your own dumpling wrappers ^^ Ingredients: 1 Cup Flour 1 tsp Salt 1/3 Cup Water 1. Shift 1 cup of flour. (So you will get fine flour) 2. Add 1 tsp of salt to 1/3 cup of water. Mix until the salt dissolves. 3. Slowly add the salt water into the flour. 4. Knead the flour. The dough should be a little hard so the wrapper will not be torn when you cook the dumplings later. 5. Cover the dough with the plastic wrap or wet cotton clothing and set it aside for 30 minutes to 1 hour. (It will get elastic). 6. 30 minutes to 1 hour later, knead the dough again, then spread some flour on the table, then roll it very thinly with roller. 7. Stamp the thin dough with 2 or 3 inch round cookie cutter. (You can find things for this in your kitchen, how about small glass cup or glass bowl?? or.. round lid ??) tip : If you sprinkle the wrappers with some ...


	Homestead Series How to Make Chicken and Dumplings 8.98 min. \| 4.972376 user rating \| 25438 views To make stock place chicken bones in a crock pot, fill with water and turn on low over night. If you don't have a crock pot use a stock pot and simmer all day. Strain out bones, set broth in the fridge to cool over night. The fat will rise to the top and form a hard white layer. Skim this off. Bring the stock back to a boil and add chopped carrots, potatoes, meat and any other veggies you like. Add salt, pepper, garlic and other seasonings to taste. Mix up dumpling recipe and drop on top of the soup. Cover and simmer for 15 min. Dumpling recipe 1 1/2 cups flour 1/2 tsp salt 3 tsp baking powder 1/4 cup butter, lard or shortening 1/2 cup cold water Mix the dry together, cut in butter. Add water, stir until it just sticks together.


	Bryan's Cooking Chicken & Dumplings Ep3 24.00 min. \| 4.958115 user rating \| 5161 views So what does a stay at home dad make for dinner? Well this week Bryan is making chicken and dumplings for his family of six. This recipe is Jay's dish but since this is my cooking show I am going to make the dish. What will you need: 5 cups low-sodium chicken broth 2 pounds boneless skinless chicken breasts 5 tablespoons unsalted butter 4 to 6 carrots peeled and sliced 2 medium onions 1 teaspoon salt 3 medium garlic gloves 6 tablespoon flour 3/4 cup dry sherry 1/3 cup heavy cream 2 bay leaves 1/2 teaspoon black pepper 8 ounces frozen pees 1/4 cup minced parsley I've just done a conversion into Imperial & Metric measures & terminology for your chicken & dumplings recipe, so that non-Americans can do it too. Nb some Imperial measures are different from their American equivalents, so don't worry if it looks weird - the measures are all correct! 2 pts/1.2L low-sodium chicken stock 2 Lbs/900g boneless skinless chicken breasts 2.5oz/75g tablespoons unsalted butter 4 to 6 medium carrots peeled and sliced 2 medium onions 1 teaspoon/5ml spoon salt 3 medium garlic gloves 6 tablespoons/15ml spoons flour 6 fl. oz/170ml dry sherry 3 fl. oz/80ml double cream 2 bay leaves 1/2 teaspoon/5ml spoon black pepper 8 oz/225g frozen peas 2 fl. oz/60ml chopped parsley US broiler = UK grill (US grill = UK griddle)


	Rice cake for Chuseok (songpyeon) 10.83 min. \| 4.869258 user rating \| 171431 views Chuseok is coming, so with my friend Jina I will show you how to make songpyeon, Korean rice cake that everyone loves. * I found a mistake that I made in the video for white songpyeon dough, I wrote 3 ts hot water instead of 3 tbs hot water. 3tbs hot water is right. full recipe: www.maangchi.com Ingredients: Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder. Make the dough: 1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature. 2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting. 3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C) 4. Boil 2 cups of water for your rice dough. 5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it'll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside. 6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough ...


	Wale - Ambitious Girl Remix 4.40 min. \| 4.9269404 user rating \| 11123 views New Lecture ‎#UniversityofSuliBreaks Style. Suli Breaks, latest video is a remix of Wale Ambitious Girl Poem Facebook : www.facebook.com Twitter: @sulibreaks Directed and Edited By: Jack Sparrow,jckspare7@gmail.com As so many of you have requested: Lyrics: She said she had only ever had one serious relationship her whole life, And that was with God, But she had slept with about 5 guys And I was like "Oh God" But she looked to innocent for me to accuse So I let her continue Well,At 16 had a crush on dreams, I can't explain to you what they did to me They helped get away from the struggles I had at home, so to them I lost my virginity, At 18 I fell in love with ambition And I only have myself to blame for that break u coz the same year I had a fling with failure That I still I reget But I met perseverance a few moths later and now I'm engaged to success. I replied So I guess that means your taken and that and that made giggle And I was just about ask for your number And my lil sister told me men are like Santa Claus, Once you get to a certain age you stop believing in them, And agree wholeheartedly So shout out to my sister who are managing to be what it's so hard to be, You make me whole, so it's easy to refer to you as the other half of me, Ambitious girl that ain't Neva considered stripping to pay of her tuition, She more concerned about her faith and her religion So she work part-time as a waitress in the kitchen And the baby mothers who still working while supporting ...

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