chinese food

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	How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns) 6.62 min. \| 4.9579797 user rating \| 674456 views Ingredients for Nikuman (Chinese Steamed Pork Buns) (8 pieces) - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 us cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚・干し ...**


	How to Make Tendon (Japanese Tempura Rice Bowl) 天丼の作り方 3.38 min. \| 4.9637275 user rating \| 313067 views Ingredients for Tendon (2 People) - Tendon Sauce - 100ml Dashi Soup (2/5 us cup) 2 tbsp Soy Sauce 2 tbsp Mirin 1 tbsp Sake 1 tbsp Sugar - Tempura Batter - 3 tbsp Cold Water 3 tbsp Tempura Flour Shrimps Squid Sweet Potato Pumpkin Maitake Mushrooms Eggplant Asparagus 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 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 Chawanmushi (Steamed Egg Custard) 茶碗蒸しの作り方 4.27 min. \| 4.9599175 user rating \| 364702 views Ingredients for Chawanmushi (serves 2) - Egg Mixture - 1 Large Egg 170ml Water (0.719 us cup) 1/2 tsp Granulated Bonito Dashi 1/2 tsp Sake 1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) 1/4 tsp Salt - Fillings - 50g Chicken Meat (1.76oz) 2 Shrimps 2 Shiitake Mushrooms 4 slices of Kamaboko - fish minced and steamed 4 Ginnan - Ginkgo Seeds Mitsuba - Japanese Wild Parsley Sake & Usukuchi Soy Sauce for Seasoning * A lid wrapped with kitchen towel prevents water drops from falling into the cups. 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


	HALLOWEEN Mummy Ebi (Shrimp) Tempura Udon (Recipe) ハロウィンに海老天うどん (レシピ) 3.87 min. \| 4.968 user rating \| 81486 views This recipe is nominated for YouTube Video Awards Japan 2011 Please search and find my video in the below page and click on "Like (投票)" to vote for my recipe :) www.youtube.com このレシピはYouTube ビデオアワード２０１１にノミネートされました！投票は以下URLの画面右上の「投票」タブをクリックし、動画を見つけたら右の「いいね」ボタンをクリックをして完了です！ www.youtube.com Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween. Yay! When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D Fun and easy! Great for party and also for bento to surprise your honey. hehe --------------------------------- Mummy Shrimp (Ebi) Tempura Udon Difficulty: Easy Time: 20min Number of servings: 6 Ingredients: 6 Ebi (shrimp) 60g Nissin Tempura flour 100cc water vegetable oil for frying 6 Nori sheet (cut the large sheet into 4 squares) cream cheese frozen Udon noodles or pre-boiled Udon noodles sliced cheese and Nori sheet for eyes Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) or Tentsuyu (Tempura dipping sauce) Directions: 1. Shell shrimps (leave their tails), devein, and make incisions in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying. 2. Mix Nissin Tempura flour and the water very well. 3. Heat vegetable oil in a deep pan to 180~190C (340~350F). Lightly dip the shrimps in the batter and fry them ...


	Hubby Cooking Dinner VLOG ♥ 요리하는 우리 남편 8.65 min. \| 4.948867 user rating \| 135789 views ★★★★★ PLEASE READ ME~!!!!! ★★★★★ Hey everyone! I've been getting A LOTTTTTTTT of requests to make a cooking video... so I decided to film my husband while he was cooking dinner today! He made soba noodles & fried shrimp creamcheese wantons! My favoriteeeeeeeeee! It's very quick and easy! Hope you guys enjoy it! ♥ Soba Noodles ♥ : 1. Japanese Buckwheat Noodles 2. Soba Soup Base 3. Scallions 4. Radish 5. Seaweed 6. wasabi Spicy Mayo Sauce - Dip for Wontons ♥ : 1. mayonnaise 2. sriracha sauce Fried Shrimp/Creamcheese Wontons ♥ : 1. 1/2 pound of shrimp 2. creamcheese 3. wonton skins 4. Grinded Onions 5. Oregano & Thyme www.beautifymeeh.com


	How to Make Kakiage Soba (Vegetable Tempura Soba Noodles) 年越しかき揚げそばの作り方 3.60 min. \| 4.9463654 user rating \| 298270 views Ingredients for Kakiage Soba (serves 1) 80g Dried Soba Noodles (2.82 oz) 2l Water to Boil (8.45 us cup) - Soba Tsuyu - 60ml Soba Soup Base (x4 concentrate) (0.25 us cup) 240ml Water (1.01 us cup) 20g Sweet Potato (0.7 oz) 10g Carrot (0.35 oz) 20g Green Beans (0.7 oz) 20g Onion (0.7 oz) 3 tbsp Tempura Flour 2 tbsp Cold Water Frying Oil Shichimi - Seven Flavor Chili Pepper 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 Nabeyaki Udon Noodle 鍋焼きうどんの作り方 6.17 min. \| 4.9390044 user rating \| 676805 views Ingredients for Nabeyaki Udon (serves 1) 1 Bag of Frozen Udon Noodles 300ml Water (1.27 us cup) 2/3 tsp Granulated Dashi 25ml Soy Sauce (1 2/3 tbsp) 25ml Hon-Mirin (1 2/3 tbsp) 2 Frozen Black Tiger Shrimps Salt, Katakuri Starch, Water 50 ml Cold Water (1.69 us fl. oz) 30g Cold Tempura Flour (1.06 oz) 6 Dried/Fresh Shiitake Mushrooms 300ml Water (1.27 us cup) 1 1/2 tbsp Sugar 1 tbsp Soy Sauce Welsh Onion Mitsuba - Japanese Wild Persley Kamaboko - Steamed Fish Cake Yuzu Peel 25g Chicken (0.88 oz) 1 Egg 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 Hiyashi Chuka Noodles 冷やし中華の作り方 5.23 min. \| 4.938719 user rating \| 396303 views Ingredients for Hiyashi Chuka (serves 2) 2 bags of Hiyashi Chuka Noodles 1 tsp Sesame Oil 4 slices of Ham 1 Egg A pinch of Salt 1 tbsp Water 1 tsp Potato Starch 1/2 Tomato 1 Cucumber 1 pack of Broccoli Sprouts 6 Frozen Boiled Shrimps Toasted White Sesame Seeds - Lemon Soy Sauce - 100ml Hot Water (3.38 fl. oz) 1/2 tsp Torigara Soup Base - Powdered Chicken Soup Base 2 tbsp Brown Sugar 2 tbsp Soy Sauce 1 tbsp Vinegar 1 tbsp Lemon Juice 1 tsp Sesame Oil Karashi - Japanese Hot Mustard - Sesame Sauce - 1 1/2 tbsp Sesame Paste 1 1/2 tbsp Brown Sugar 2 tbsp Soy Sauce 1 tbsp Vinegar 50ml Water (1.76 fl. oz) 1 Spring Onion 1/2 tbsp Chopped Ginger 1 tsp Sesame Oil Doubanjiang - Chinese Spicy Bean Paste 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 cook Japanese gratin featuring Jack the Yak 7.70 min. \| 4.9607844 user rating \| 38695 views Cheese gratin is perfect on winter. Gratin is one of my favorite food. So I used Tofu instead of macaroni this time. It's more healthy and interesting. This came out so delicious( Well I couldn't eat any...as you can see in the video lol). I hope some of you will actually try this recipe. If you make it as I did here, you'll be impressed how it taste for sure. Enjoy & Good Luck! Ingredients (2 person) : 1.Tofu 300g 2. Onion 1/2 3. Bacon 2 4. Mushroom 5-6 5. Milk 8 oz(240ml) 6. Flour 1-2 tbsp 7. Bouillon soup 5 oz(150ml) 8. Salt and pepper 9. Butter 10. Bread crumb Special thanks to my friend ''YAKUZA'' for appearance. BGM by ジョニー・苅込www.geocities.jp 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 Katsu Curry (Tonkatsu Curry) カツカレーの作り方 5.77 min. \| 4.9371867 user rating \| 583064 views Ingredients for Katsu Curry (serves 2) - Curry - 1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces 1/2 Onion for 2x2cm pieces 100g Carrot (3.53oz) 2 Eggplants 2 Large Bell Pepper 2 Large Cloves of Garlic Ginger 1 tbsp Curry Powder 2 tbsp Olive Oil 200cc Canned Tomato (0.85 us cup) 300cc Water (1.27 us cup) 1 Soup Stock Cube 1 Dried Bay Leaf 25g Medium Spicy Curry Block (0.88oz) 1/2 Small Apple - Relishes - Fukujinzuke Rakkyo - Tonkatsu - 2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick) Flour Beaten Egg (1/2 Egg & 1/2 tsp Water) Panko - Bread Crumbs Frying Oil A pinch of Salt A pinch of Pepper 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


	Easy Nishime (Simmered Japanese Vegetables) Recipe 簡単煮しめの作り方レシピ 7.95 min. \| 4.959677 user rating \| 25903 views Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables). Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home. So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores. With just a little extra effort decoratively cutting vegetables, it become gorgeous, so try to make it fancy ;) In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them! I hope you all enjoy :D ...


	Fast Proof (209): Jacques Pépin: More Fast Food My Way 26.78 min. \| 4.9719625 user rating \| 135438 views Minute Recipe:Cheesy Breadsticks. Bread takes time to make but Jacques Pepin shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocoette Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.


	Hubby Cooking Dinner ♥ Udon Noodles 10.30 min. \| 4.9306026 user rating \| 123129 views ★★★★★ PLEASE READ ME~!!! ★★★★★ Hey everyone! It's been awhile since I uploaded a cooking video. I've been getting SOOOO many requests to do more cooking videos, so I decided to film one today because Aiden was making something yummy for dinner! Today he made some Japanese Udon Noodles (우동). It's really good and simple to make! Enjoy! Things Used : 5 pieces of shrimp Red Pepper Scallions Some green thing (i found out what it's called! "coriander") 오뚜기 frying mix 오뚜기 bread crums 한으름 udon noodles kikkoman udon soup base (have to add water) ★ BLOG : www.beautifymeeh.com ★ FACEBOOK www.facebook.com ★ TWITTER : www.twitter.com @beautifymeeh .


	How to Make Tuna Gomoku Takikomi Gohan (Recipe) ツナ五目炊き込みご飯 (レシピ) 5.28 min. \| 4.984496 user rating \| 16115 views Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients. The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!! Currently 40 people photo reported me and said it was good. Please scroll down the page to view the photos. cookpad.com For the seasoning, I used Nagasawake Sauce（長澤家万能つゆ）. It's a versatile sauce (like mentsuyu) made of natural & domestic ingredients. Nagasawake is famous for Japanese cooking channel on YouTube, as you know ;) www.youtube.com --------------------------------- Tuna Gomoku Takikomi Gohan Difficulty: Easy Time: 5min + rice cooking time Number of servings: 4 Necessary Equipment: suihanki (Japanese rice cooker) Ingredients: 2 cups uncooked Japanese rice (short-grain rice) 80g (3oz.) tuna in oil 50g (1.7oz.) carrot 5g (0.2oz.) sliced dried shiitake mushrooms 100g (3.5oz.) takenoko (bamboo shoots) 1 abura-age (fried tofu) A * 2 tbsp. Nagasawake Sauce ** * 1 tbsp. sake Directions: 1. Wash rice and leave for about 30 minutes. 2. Soak dried shiitake mushrooms in water until they become soft (or microwave for 2 minutes). Pour hot water over the abura-age (fried tofu) and wrap in paper towel to remove any excess water. Cut carrot, takenoko (bamboo shoots), and fried tofu into short and thin strips. 3. Place the rice and water (to the correct water level) in a Japanese rice cooker, then add A and tuna with its oil, and mix well. Put shitake mushrooms, fried ...


	Ham and Shrimp Gravy Recipe - Spicy Ham Shrimp and Grits 4.72 min. \| 4.921633 user rating \| 51459 views Learn how to make a Ham and Shrimp Gravy Recipe! Visit foodwishes.blogspot.com for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!


	Spicy Coconut Shrimp Bisque Recipe - Cajun Asian Shrimp Bisque 5.17 min. \| 4.909587 user rating \| 41996 views Learn how to make a Spicy Coconut Shrimp Bisque Recipe! Visit foodwishes.blogspot.com for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Spicy Coconut Shrimp Bisque Recipe!


	Seafood Gumbo for Christmas! (Cooking with Carolyn) 9.13 min. \| 4.9401197 user rating \| 27385 views I have a great recipe for you instead of your regular Christmas Ham. Seafood, Chicken and Sausage Gumbo. Serve it as a soup before dinner or as the main course. I know this one will be a hit! Of course, you'll need my seasoning go to www.gdseasoning.com Recipe link gdseasoning.com


	Korean spicy seafood noodle soup (jjampong) 8.75 min. \| 4.9195805 user rating \| 131947 views A popular Korean soup with all kinds of ingredients mixed in. Full recipe is at www.maangchi.com Hot spicy jjamppong (1 serving) Ingredients Noodles for jjamppong, as well as... for stock: 10 dried anchovies, 3 shiitake mushrooms, a handful of dried kelp (1/3 cup), half a medium size onion meat and seafood: ¼ cup of pork, 3 large shrimp, 4 mussels, a few pieces of squid vegetables and seasoning: garlic, ginger, vegetable oil, oyster sauce, fish sauce, hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots. Let's start! First step: make stock 1. Pour 7 cups of water into a pot. Add 10 large dried anchovies (after removing heads and guts), a handful of dried kelp, half a medium sized onion, and 3 dried shiitake mushrooms. 2. Boil it for 10 minutes over high heat. Then lower the heat to low-medium and boil for 30 minutes more. Then set it aside Second step: make mixture of hot pepper flakes and vegetable oil 1. In a small bowl, mix 1½ tbs of hot pepper flakes and 1 tbs of vegetable oil. tip: The reason we make this mixture is to prevent the hot pepper flakes from floating in the soup when it boils. You can add or decrease the amount of hot pepper flakes and vegetable oil according to your taste Third step: prepare seafood and meat 1. Cut squid in half lengthwise, then lightly cut the inside of the squid into a grid pattern. 2. Shell 3 large shrimp and 4 mussels per serving. 3. Cut ¼ cup of pork into thin strips. Fourth ...*


	Soondubu jjigae (hot and spicy soft tofu stew) 7.25 min. \| 4.8971167 user rating \| 436194 views Full recipe: www.maangchi.com This is a really delicious and popular dish in Korea. It's a hot hot stew made with soft tofu. You will love it! Ingredients: 1. 12 dried anchovies 2. 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms 3. 100 grams of beef, 1 cup of mixed seafood, 3 shrimp 4. 2 green onions, 1 green chili pepper 5. 2-5 tbs of hot pepper flakes 6. olive oil, sesame oil, 2 tubes of soon du bu 7. 2 tbs of fish sauce, and 2 eggs Prepare stock to make tasty Soon du bu: 1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part. 2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat. 3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. 4. Set aside the stock and take out the mushrooms and chop them into small pieces. 5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil. 6. Chop 100 grams of beef and put it into the pot and stir it. 7. Add the chopped shiitake mushroom and stir it. 8. Add 2 tbs -- 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute. tip: 2 tbs—mild 3 tbs—medium 4 tbs—hot 5 tbs (1/4 cup)—suicidal hot ! : ) 9. Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew! : ) 10. Add 1 cup of mixed seafood and 3 shirimp. 11. Add 2 tbs of fish sauce. 12. Cut the 2 tubes of Soon du bu (soft Tofu) in half ...*


	Korean style vegetable pancake ("yachaejeon") 5.53 min. \| 4.900862 user rating \| 252914 views This is something that you can make quickly with leftover vegetables in your refrigerator. Full recipe: www.maangchi.com Ingredients: 1/2 cup flour, 2/3 cup water, 1 ts salt, 1 egg, some scallop and shrimp (optional),some green onions, Asian chives, zucchini, and green chili pepper and vegetable oil. Directions: 1. Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it. 2. Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables. 3. Put chopped vegetable into the mixture of flour and water and mix it up. 4. Chop 2/3 cup worth of shrimp and scallop. 5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium. 6. Place the chopped seafood over the top and press it down with a spoon or spatula. 7. When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat. 8. Turn the pancake over with a spatula. 9. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar. *tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.


	Making japchae (Korean stir fried noodles and vegetables) 9.83 min. \| 4.8917646 user rating \| 299184 views Full recipe: www.maangchi.com This time I make delicious job chae (also spelled japchae, jabchae, chapchae, chopchae or jobchae), Korean-style stir fried noodles and vegetables. Ingredients: • Starch noodles ("dangmyun") • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms (5 dried shiitake and 1 package of white mushrooms) • 3 cloves of garlic • 7-8 green onions • soy sauce, sesame oil, sugar, pepper, and sesame seeds See my website for photos and details of ingredients: www.maangchi.com Makes 4 servings. How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups' worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let's start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. 3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in ...*


	Korean Food: Spicy Seafood Noodles (짬뽕=JjamBbong) 4.82 min. \| 4.9055796 user rating \| 109423 views Broth Ingredients: 6½ Cups Water, 1 Dried Anchovy Pack (or 6 ~ 8 Dried Anchovies), 8 Kelp (2 X 2 Inch) Main Ingredients: 12 Jumbo Shrimp (or 15 Small Shrimp), ⅔ Cup Squid, 15 Mussels, ⅔ Cup Cabbage, 1 Onion, ⅓ Cup Carrot, 1 Handful Spinach, 9 Stone Ear Mushrooms (석이 버섯=SeoGi BuSut), 1 Green Hot Pepper & 1 Red Hot Pepper, Thick Fresh (or Frozen) Noodles for JjamBbong Seasoning Ingredients: 4 Tbsp Hot Pepper Oil, ½ Tbsp Minced Garlic, 2 Tbsp Cooking Wine, 3 Tbsp Red Pepper Powder, 4 Tbsp Soup Soy Sauce, 2 Pinches of Black Pepper, A little Salt to Taste (Optional) Yield: About 3 Servings Special Music: "나른한 봄날의 아침" by GOODFRIEND


	How to make Sweet n' Sour Pork Balls 5.50 min. \| 4.912913 user rating \| 42618 views recipe click here irchurh.ning.com The contrast of the sweet of sugar and the tangy red vinegar in the sauce complements the natural of the vegetables it so so good with any kinds of meats.Pork, chicken, beef or shrimp....If you know how to make sweet n' sour sauce LOL!!!!!


	Sujebi (hand-torn noodle soup) 10.28 min. \| 4.874378 user rating \| 140809 views How to make sujebi, both spicy and mild versions. Full recipe, photos, and ingredients are on my website: www.maangchi.com Sujebi (mild version): 2 servings Ingredients: Flour, salt, vegetable oil, water, dried anchovies, dried kelp, green onion, potatoes, onion, fish sauce, sesame oil. Directions: 1.Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly. 2.Put the dough into a plastic bag and keep it in the refrigerator. tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy. Let's make stock: 1.Place 10 cups of water in a large pot. Add about 4×6 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed). 2. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes. 3. Turn the heat off and take the anchovies and kelp out. 4. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. 5. Add a half cup of sliced onion and 3 cloves of minced garlic to the pot. 6. Boil for 10 minutes over medium high heat. 7. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside. 8. Open the pot and add 1 TBS fish sauce and the kelp strips. Now it's time to make noodles ...*


	How I lost 80 pounds * in 6 months * * on youtube * 9.72 min. \| 4.884187 user rating \| 200137 views 1 day meal plan 6am V8 ( 8oz) (50 calories) -- I use to do 5.5 oz but I changed it since there isn't many calories 8am Protein Shake with 1/4 banana (Total Approximate Calories = 220) Wheat toast one piece (70 calories) 10am cucumber lime salad 2 cups (Total Approximate Calories = 55) Boiled egg (approx 70 calories) Noon chicken curry (1 cup approx 195) with White, Medium-grain, Cooked rice (half cup Total Approximate Calories = 125) 2pm red apple (Total Approximate Calories = 90) Yoplait Light Yogurt (Fat Free) (calories 100) 4pm 1 banana 1 orange mixed with (COOL WHIP LITE 1 serving (9.0 g) (Total Approximate Calories = 200) 6pm potato and peas soup, Indian style (1.5 cup approx calories 215) Total calories 1390 1 day meal plan (after half goal weight lost) 6am V8 ( 8oz) (50 calories) 8am Protein Shake with 1/4 banana (Total Approximate Calories = 220) Wheat toast one piece (70 calories) 10am cucumber lime salad 2 cups (Total Approximate Calories = 55) Boiled egg (approx 70 calories) Noon chicken curry (1 cup approx 195) with White, Medium-grain, Cooked rice (half cup Total Approximate Calories = 125) 2pm red apple (Total Approximate Calories = 90) Yoplait Light Yogurt (Fat Free) (calories 100) 4pm 1 banana 1 orange mixed with (COOL WHIP LITE 1 serving (9.0 g) (Total Approximate Calories = 200) 6pm V8 ( 8oz) (50 calories) Total calories 1225 (This is just one menu plan; I have over 100 daily meal plans)


	Forrest Gump - Shrimps 0.72 min. \| 4.9035716 user rating \| 184238 views Most memorable line by Pvt. Benjamin Buford 'Bubba' Blue, from the movie Forrest Gump: _ "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."


	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


	Making mandu (Korean dumplings) 9.18 min. \| 4.841424 user rating \| 282653 views Full recipe here: blog.maangchi.com How to make Korean mandu (dumplings) and mandu guk (dumpling soup). Ingredients: 1. 1 cup of ground pork 2. 2 cups of ground beef 3. 2 cups of chopped boo chu (Asian chives) 4. 4-5 soaked Shiitake mushrooms 5. half onion 6. half package of tofu 7. 3 cloves of minced garlic 8. salt 9. sugar 10. sesame oil 11. vegetable oil 12. fish sauce 13. egg 14. green onion 15. mandu skins (60 discs) Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. 3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and ...


	Pork Siomai 7.18 min. \| 4.8650794 user rating \| 506630 views How to cook Pork Siomai the panlasangpinoy way. Please visit www.panlasangpinoy.com for more recipes.

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