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Dragon Dumplings - Kung Fu Panda, Chinese New Year, Feast of Fiction Ep. 5
6.12 min. | 4.985593 user rating | 119698 views

RT: bit.ly Facebook: on.fb.me Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one ...
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 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 Mapo Tofu 麻婆豆腐の作り方
5.93 min. | 4.961416 user rating | 439625 views

Ingredients for Mapo Tofu (serves 2) 1 tbsp Sesame Oil 100g Ground Pork (3.53 oz) 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1/2 tbsp Doubanjiang - Chili Bean Paste 1 tbsp Tian Mian Jiang - Sweet Bean Sauce 1 tbsp Sake - Chicken Stock - 1/2 tsp Granulated Chicken Stock (Chinese-style) 150 ml Hot Water (5.07 fl oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 block of Firm Tofu (350g/12.3 oz) 30g Garlic Chives (1.06 oz) 2 tsp Potato Starch 1⅓ tbsp Water Sichuan Pepper Steamed Rice with Millet ** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores. 材料 2人分・ごま油大1 ・豚ひき肉100g ・にんにく（みじん切り）大1 ・しょうが（みじん切り）大1 ・豆板醤 (トウバンジャン)大1/2 ・甜麺醤(テンメンジャン) 大1 ・酒 大1 ・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml ・醤油大1 ・酒大1 ・木綿豆腐1丁（350g） ・ニラ5本 (30g) ・水溶き片栗粉 片栗粉:小2 水:大1⅓ (片栗粉の倍量の水) ・花椒粉(ホワジャオフェン)適量・雑穀入りご飯（もちろん普通のご飯でもOK） ※ 豆板醤、甜麺醤、花椒粉 は中華食材コーナーで購入して下さい。
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 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 Bento Lunch Box お弁当の作り方
6.53 min. | 4.950381 user rating | 2817061 views

Ingredients for Bento (serves 1) - Potato Salad - 40g Potato (1.41 oz) 10g Carrot (0.35 oz) 400cc Water (1.69 us cup) 1/2 tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 tsp Vinegar A pinch of Sugar A pinch of Black Pepper 1 tsp Mayonnaise 1 Cherry Tomato - Chicken Karaage - 50g Chicken (1.76 oz) 2/3 tbs Kimchi Base or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic 1 tsp Potato Starch Frying Oil - Honey Glazed Pumpkin - 40g Pumpkin (1.41 oz) Honey Toasted Black Sesame Seeds 1/8 Apple - Onigiri - 140g Fresh Steamed Rice (4.94 oz) Noritama Furikake - Egg & Seaweed Yukari Furikake - Red Shiso Leaf 2 sheets of 19×5cm Toasted Nori (7.5x2 inch) - Spinach Tamagoyaki - 1 Egg 40g Spinach (1.41 oz) 1 tsp Soy Sauce 1 Vienna Sausage 1/2 tsp Oil **Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market. ** Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work. 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 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
How to Make Yakitori (Skewered Chicken) 焼き鳥の作り方
4.60 min. | 4.9494576 user rating | 396264 views

Ingredients for Yakitori (serves 2) 300g Chicken (0.661 lb.) 12 Shishito Peppers 1 Spring Onion 2 Shiitake Mushrooms Salt 1/4 Lemon Seven Flavor Chili Pepper 3 Shiso Leaves - Yakitori Sauce - 100ml Soy Sauce (3.38 fl. oz) 100ml Sake (3.38 fl. oz) 3 tbsp Brown Sugar 1 tbsp Honey 1 clove of Garlic ** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated. 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 Oden (Japanese Assorted Stew) おでんの作り方
4.47 min. | 4.944659 user rating | 594624 views

Ingredients for Oden (serves 2 people) Daikon Radish Konjac Eggs Potato Cabbage Leaf Spinach Hanpen (fish minced and steamed) Fried Fish and Tofu Cake Deep Fried Tofu Rice Cake Slice Pork Enoki Mushrooms Shimeji Mushrooms Welsh Onion Mustard - Soup Stock - 1200ml Water (5 US cup) *10cm Kombu Kelp (4 inch) *20g Dried Bonito Flakes (2/3 oz) 3 tbsp Soy Sauce 3 tbsp Mirin *Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi. 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 Nabeyaki Udon Noodle 鍋焼きうどんの作り方
6.17 min. | 4.9390044 user rating | 676484 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 Green Tea Ice Cream 抹茶アイスクリームの作り方 (Matcha Ice Cream)
3.35 min. | 4.933349 user rating | 426785 views

Ingredients for Green Tea Ice Cream (400ml/1.69 us cup) 200ml Milk (0.702 us cup) 60g Brown Sugar/Refined Sugar (2.12 oz) 1 1/2 tbsp Matcha - Green Tea Powder 100ml Whipping Cream 36% fat (3.38 fl. oz) Ingredients for Green Tea Ice Cream Parfait (serves 1) Green Tea Ice Cream 10g Brown Rice Flakes (0.353 oz) 30g Premade Anko (1.06 oz) 3 Shiratama Dango Whipped Cream Caramel Sauce - Shiratama Dango (18 pieces) - 50g Shiratamako - Glutinous Rice Powder (1.76 oz) 45ml Water (1.69 fl. oz) ** Please watch our "How to Make Tofu Dango" video. 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 Creative Commons creativecommons.org
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 ...
How to Make Vegetable Tofu Nimono 厚揚げと野菜の煮物の作り方
5.83 min. | 4.933215 user rating | 285331 views

** Special Thanks: Max T. Stever ** Ingredients for Vegetable Tofu Nimono (Vegetable Tofu Stew) (serves 3) 100g Carrot (3.53 oz) 100g Boiled Bamboo Shoot (3.53 oz) 30g Kombu Kelp that was used for making Dashi Stock (1.06 oz) 100g Renkon - Lotus Root (3.53 oz) 200g Satoimo Potatoes (0.441 lb) 100g Konnyaku - Konjac (3.53 oz) 75g Gobo - Edible Burdock (2.66 oz) 100g Atsuage - Deep-Fried Tofu (3.53 oz) Snap Peas 4 Dried Shiitake Mushrooms 400cc Dashi Stock (1.69 us cup) Shiitake Liquid+Premade Dashi Stock* * See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi+Water 2 tbsp Sugar 2 tbsp Sake 2 tbsp Soy Sauce 2 tbsp Hon-Mirin 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 Macha Kudzu Mochi (Japanese Sweet) 抹茶くず餅の作り方
4.37 min. | 4.927622 user rating | 218565 views

Ingredients for Macha Kudzu Mochi (serves 2) ** Katakuriko (Potato Starch) can be substituted for Kudzu Powder, the texture is different from the one with real kudzu powder. Check the bottom of the ingredients. - Macha Kudzu Mochi - 25g Hon-Kudzu - Real Kudzu Powder (0.88 oz) 15g Granulated Sugar (0.53 oz) 1/2 tsp Matcha - Powdered Green Tea 125cc Water (0.53 us cup) Anko - Red Bean Paste Dairy Cream - Regular Kudzu Mochi - 25g Hon-Kudzu - Real Kudzu Powder (0.88 oz) 10g Kibi Sugar - Similar to Brown Sugar but Less Bitterness (0.35 oz) 125cc Water (0.53 us cup) Kinako - Toasted Soybean Flour Kuromitsu - Brown Sugar Syrup ** If you use Katakuriko (Potato Starch), try the following recipe. 200ml Water (0.845 us cup) 4 tbsp Katakuriko - Potato Starch 2 tbsp Sugar About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat Creative Commons creativecommons.org
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 ...
Korean Food: Garlic Chive Dumplings (부추 만두)
6.00 min. | 4.9320884 user rating | 49474 views

Main Ingredients About 55 Large Dumpling Wraps, 2 Cups Garlic Chives (7 oz), 1 Pack (12 oz) Firm Tofu or 1 lb Ground Beef, 2 oz Cellophane Noodles, 1 Cup Onions, 1 Cup Cabbage (7 oz), 2 Eggs Seasoning Ingredients 2½ Tbsp Soy Sauce, 2 Tbsp Sesame Oil, 1 Tbsp Cooking Wine (Optional), 1½ Tbsp Minced Garlic, ½ Tbsp Sugar, ½ tsp Black Pepper, ½ tsp Salt Yield: About 55 Dumplings Special Music "Aeriskitchen" by "Seok-woo Yoon"
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.
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!
Jjajangmyun (noodles with black sauce)
9.77 min. | 4.891145 user rating | 289895 views

Full recipe here: www.maangchi.com This time I make Korean black bean noodles called "jja jang myun" (sometimes spelled jajangmyeon, jjajangmyeon, zzajangmyun, zhajiangmian, or jajangmyun). Ingredients (for 4 servings): Noodles (special "myun" for jjajangmyun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, sweet potato, zucchini, onion, cucumber. See my website for photos and details of ingredients: www.maangchi.com Directions: 1) Cut the of pork into ½ inch (1cm) cubes. Leave the skin on. 2) Add ½ tbs of olive oil to a heated wok. When that's hot, add the pork and stir fry it until it looks crispy. 3) When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use 4) Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that's hot, add 7 tbs of black bean paste and stir fry for 1 minute. 5) Remove the extra oil and set the black bean paste aside. 6) Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion. 7) Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. 8) Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. 9) Add 3 cups of water until all the ingredients are submerged, and close the ...
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 ...
Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters) Recipe by Manjula
6.17 min. | 4.9172416 user rating | 92664 views

View full recipe at: www.manjulaskitchen.com Ingredients 1 cup split wash moong dal (available in Indian grocery stores) 1 cup potatoes boiled peeled and shredded Approx. 2 tablespoon finely chopped cilantro (hara dhania) 1 green chili minced adjust to taste 1 tablespoon finely grated ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon of baking soda 1 teaspoon salt adjust to taste Oil to fry Learn how to make Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters) Recipe by Manjula
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 ...
Korean Food: Chicken and Vegetables with Mustard Sauce (닭가슴살 겨자 냉채)
3.45 min. | 4.930736 user rating | 17569 views

Main Ingredients 1 Cup Cooked Chicken Breast, ⅓ Cup Carrot, ⅓ Cup Cucumber, ⅓ Cup Red Cabbage, ⅓ Cup Leaf Lettuce, ⅓ Cup Asian Pear, or Apple, ⅓ Cup Yellow Sweet Pepper Sauce Ingredients ½ Tbsp Korean Mustard Paste, 2 Tbsp Honey, 1 Tbsp Vinegar, 1 Tbsp Lemon Juice, 1 tsp Garlic, ⅛ tsp Salt Yield: 4 Servings Special Music "Aeriskitchen" by "Seok-woo Yoon"
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)
Spicy stir-fried fish cake side dish ("uhmook bokkeum")
3.20 min. | 4.915323 user rating | 66268 views

How to make spicy stir-fried fish cakes. Full recipe here: www.maangchi.com Ingredients: 2 cups of fish cakes, half an onion, 2 cloves of garlic, 1 green onion, 1 green chili pepper, 2 tbshot pepper paste, 1 -2 tbs corn syrup (or 1 tbs sugar), 1 tbs of vegetable oil, sesame oil, andsesame seeds. 1. Cut fish cakes into 2 cups worth of bite sized pieces. 2. Slice half an onion (¼ cup), mince 2 cloves of garlic, chop up 1 green onion and a green chili pepper. Set them aside on your cutting board or a plate. 3. Add 1 tbs of vegetable oil to a heated pan. 4. Add fish cakes to the pan and stir them for a few minutes until they look golden brown. 5. Add the sliced onion, minced garlic, and chopped green chili pepper to the pan. Stir them with the fish cakes for a minute. 6. Add 2 tbs hot pepper paste and 1 -2 tbs of corn syrup ("mulyeot" in Korean). *tip: hot pepper paste is easily burned, so lift the pan up and down to control the heat after you add the hot pepper paste. 7. Turn off the heat and add 1 ts of sesame oil, 2 ts of roasted sesame seeds and 1 chopped green onion.
Yan Can Cook
1.38 min. | 4.8814588 user rating | 236717 views

Martin Yan demostrates several different cutting techniques at lightning speed. Learn How To: - Julienne Hot Chicken Breast - Chop, Cube and Dice Tomato - Parallel Cut and Julienne Cucumber - Cut and Mince Green Onion - Remove Seeds from Red Pepper - Rollcut Eggplant - Cut Egg Omelets for Garnish - Slice Carrots


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