Chicken in there.

Plus

and then time time to ask.

Some see stop.

Little bit sugar. Yes, I always say I never use the sugar. Instead the MSG outside restaurant use MSG.

Black pepper

Lumia lifestyle sauce.

A little bit dark, so soft.

And.

Another steever ingredient is a little bit this stuff.

Fish sauce just a little bit, but not too much because this causes you salty.

And then you got guys which flavors you see the color changing?


Time to eat your egg.

Stop it right there.

And now you think, well, if you don't like bring style, you don't have to add the green stuff.

And the last one, scallion.

Shut up.

And now it's ready.


Food processor.


So that's all blitz together it's become this beautiful creamy emulsion.


Very important.

Is there?

I finished the croutons and now


Laura and I need to bring it to quite a gentle simmer to poach the eggs.

It's really important to poached eggs at the waters on a really gentle simmer. If it's boiling too rapidly, they'll just break up and fly apart and the other really important thing is that the eggs are as fresh as you can possibly get.


And then.

And then.


So they.


I said swim.

And tomato.

Again, please.

Hi Friedrich, when used as well probably or ground pork or street just to clean your fish, you know any type of permit you can use.

We're doing a five life.


He saw us.

Play a sauce.

Thank you, be optional and again this spring onions.

Anisette parsley.

Again, combine everything.

How?


Rhonda paper

The face.

Again next this for about 3 minutes and this is quality service.


1st put all the ingredients in the pot and heat it up.


When the ingredients complete melt, you're done with the soup.


That


When the nearest done, give it up with water and put them in a bowl.


You like on it.

I use a couple slices of roast pork and boiled egg, green onion and chili pepper and Modi.


Tablespoons going there some SPG.


Is those muscles in our case said about four pounds and picked and cleaned and all about that right?


But the bitters in this?

Perfect.

With these muscles we definitely gotta check this out. So we're going to put a couple bottles in there 212 ounce bottles.

You could even go.

2 1/2 bottles and save the rest for the Pitmaster.


Alright.

Slight mix.

We're gonna be eating good.

Oh yeah.

Are you getting hungry or what?

Now.

We're going to cook the.


Next, mix the shrimp with Curry powder and a little bit of rice vinegar.

Stir and set it aside.


Garlic in a skillet.

Did you shrimp?

And click on something.


We're going to add them to our rice noodles.

And now we're just starting these to combine the ingredients fully.


Start just makes the pre-cooked rice noodles with the vegetable packet.

The Curry sauce.

And some water.


Can be salt and.

I'm gonna add a couple.


Take a look at that.

Nothing left to do now, but played it up.

You smell that it smells good.

I see it's time to eat.


A bit of butter on the top.


Text, Greg.

We got.

It's all about dipping that bridge and juices.


Into that.

We're going to add those shallots, and it's about 1/2 a Cup chopped shallots.


Now I've got some garlic going here, about 6 cloves of minced garlic.

Dude.


Now you add 128 ounce can of diced tomatoes and these hat and have some chopped jalapenos. For increased heat, you could just use regular.


Now I'm putting about 1/3 of a Cup of parsley in there and also about a tablespoon or two of chopped thyme.

Now.


Paper.

I'm going to start by just seasoning the flour with the salt and pepper.


Mix.

Get that veal Schnitzel and just coat it lightly in flour.

Then dip it in the egg.

And then coat it well with bread crumbs.

And that's all you need to do for.


And some salt and pepper.

Now this is very easy, just throwing all of these ingredients.

Season well.

And then mix it all together.


Now I've got a couple of barbecue plates here.

Hated to a medium hate.

I'm just going to start by putting a bit of oil on one of them and also melting some butter onto it.

And we're going.


To get that potato pancake and flatten it out.

And we're going to give this about a 5 minute head start over the Schnitzels 'cause it will take longer to cook.

Now you.


Auburn.

So after about 5 minutes I'm just going to turn.


Cook for another couple of minutes.

And then add some oil and some butter to the other plate.


Then first one we put in the flower. We just asked it a little bit.

Then we put it in the egg Wash.

And then we put it in bread crumbs. What we use here. The restaurant we used to Japanese breadcrumbs. What makes the wheel a little bit more crispy? Or the pork then the second one we do the same thing which is put in the flower. Does a little bit, but in the egg wash.

Just let the extra an awful bit.

And then in the black clubs.

Just push it in little bit so the red comes.


And the next step, which is going to saute it off or paint fired in vegetable oil or olive oil. And this one is a favor. Additional still we call it Wiener Schnitzel, and it served in most restaurants or every home at least once a week.

For the family.

So it's a very quick meal, takes only a couple minutes to cook on each side to prepare a couple minutes. So in 510 minutes when you have everything ready to go, you can have your lunch or your dinner ready to.


All day in the kitchen.


1st, it's hit up the oil.


At the propane.

Sate about one minute or till the pork almost done.


Now we're ready to flip to the other side.

Don't they look beautiful?


True, there's some oil on top.

So they won't be so dry.


One head of cauliflower.

Grated or placed in a food processor.

Two medium celery stalks, chopped or again placed in the food processing, chopped.


1 Cup of tasty red tomatoes, chopped into small cubes.

2/3 of a Cup of freshly chopped parsley and a quarter of a Cup of freshly chopped cilantro.


So what you're going to do next is poor. The lime juice over your cauliflower and massage it together. This will soften your cauliflower, and by the way, little tip for you. You can use it with any of your cabbage. It will make it much softer and.


Digest

and next we're going to mix in all the other ingredients. So tomatoes, cucumbers.

Bell pepper

celery

and herbs, but please reserve about a tablespoon of parsley for decoration later.

Send text to going to mix the tabbouleh mix together using either spoons or your own hands, which feels nice in earthy, and then pour the lime juice over it and mix it all together again.


Is to transfer the mix onto the place you serving plate.

So next what we going to do is arrange the cauliflower around the plate.

Like so, and the next step is to Decker.


Chop the tomatoes that you reserved for decoration and arrange the tomatoes around the dish.

Then you will place the Bell pepper and the herbs around the dish. Also, and, uh, look at that fresh, scrumptious tabouli oil free gluten free, completely healthy for you. Enjoy this delicious dish.


Carrots.


Onions.

Stop.

Lost.

Traces some sesame oil.


Her in the middle.

With one corner towards you.

Put 2 tablespoons filling.

Towards the top.


Fold it tightly.

While rolling.


Put two sides towards the middle.

And keep rolling.


Cilt with egg white.


Heat up the oil to medium heat.

And we're going to place 4 egg rolls in the pan.

We're going to fried them.

3 minutes each side till they're Golden Brown.


They're making a version with ground pork. Start off by mincing one sort of largest clove of garlic and 1 tablespoon of Ginger. Or make sure that you Peel it first, and then very thinly slice it across. You could grate it too, but I find that the yield on minced Ginger is much greater than when you grade it, and I don't mind little pieces of Ginger. In fact, I love little pieces of Ginger, so you cut it into little thin strips, and then cut crosswise those strips.

Intimates


That looks pretty good.


So here it is.

That two salad.

With mustard and Maple syrup dressing.

With.

Peter

which is my favorite part of the whole recipe?


After overnight for the Legume to absorb the water and expand, and then we cook it for a couple of hours for the chickpea to become.


The quantity of the Haney is about 1/5 of the quantity of the chickpeas now.


Bring garlic into it and some swords. This is a great way of crushing garlic. Really pulverizes it and.

It gives it a smoother face when you mix it with the food.


Get more salt.

And the same volume of fresh lemon juice as you put tahini with it. The traditional way is to use the same.

At mortar that you used to crush the garlic we are working with homeless that just came off the stove. It's a great way of serving Humblesmith Haley warm a lot of the product that you find in the supermarket, which is not so bad is the product that's been refrigerated and it's a completely different flavor than the.

The warm hum was entertaining.

Of course.

In Australia, has become quite a popular dish. I don't think there is a supermarket or a deli that does not.

So homeless or self homeless in one home and another from the really commercial product that you find or let it be packaged in the supermarket to the local cafe that makes its own homeless.


Australia.

Garnish it with a bit of Hot Chili.

I've used some of the chickpeas whole that were not mixed. It gives it a nice presentation and of course something that now Australia takes great pride in producing olive oil. The olive oil brings out the flavor and makes it so much.


And the chicken is sure as hell glad we're not doing chicken at the pit today here.


So I'm going to scramble 2 eggs.

Whisk them is with just a little bit of soy sauce, about 1/4 of a teaspoon. That's in place of salt, though I do find that sometimes you want to add just a little bit of salt to fried rice anyway, because soy sauce, wallet, salty, it doesn't enhance the flavors in quite the same way as salt, so.


Add about a tablespoon of oil to a wok or nonstick skillet over medium high heat.

Add your eggs.

What you're doing here is making a very thin omelet, and it should cook, really.


Sort of chop your egg or cut it into little thin shreds. Whatever you want. The egg will be added back in after everything else is incorporated, so you can just set that aside.


Scallion, just the white parts the green parts you'll save for later. The Ginger and garlic.

And you want to cook that until there fragrant, and that won't take very long. 'cause that Pam was already hot. So like 30 seconds to a minute.

Maybe?


Of ground pork if you're using pre-cooked pork like you had some leftover. If you would add it at the end just to heat through. But this pork needs to be cooked.

When your pork seems to be almost completely done with.


It's shredded.

Half a Cup of Peas. These can be defrosted frozen peas or any other vegetable.

Stir it around.

Then add 2 cups of cooked rice. The great thing about this recipe is leftover rice actually works better than fresh rice.

Stir and then you're basically done except for the seasoning, and I'm going to season this today with soy sauce and rice vinegar.


And Rice wine vinegar not good season kind, but the unseasoned kind, so plain rice wine, vinegar, 2 tablespoons.

The seasoned rice vinegar has sugar and.


Is well blended. We are going to add about half a Cup of warm water and this is going to make our meatballs nice and smooth.


Then we're going to shape our meatballs using our hands and to make it easier, I'm using an ice Cream Scooper. This also helps me to make sure that they're all and even size.

And once we have our meatballs ready, we're going to place them on a lined cookie sheet or baking dish.

And then we're going to bake them at 350 degrees for about 20 to 25 minutes, or until they're cooked through. And once you take them out, you can either.


Now after an hour and a half of cooking we are going to add some tomato paste. This is completely optional, but it makes your sauce a little bit thicker. So if you want it run here, you don't have to add. It would also add some parsley, oregano, basil.

We're going to give it a stir and we're also going to taste for seasoning because tomatoes take a lot of salt, so if it needs more salt, you can add it right now before adding your meatballs, so the sauce.


Once you add your meatballs, we're going to cover this and we're going to cook for another 30 minutes.


In the meantime, we are going to cook her pasta according to the package instructions.


Some oil now we.


Some boiling water we're going to add dependent that's about 3/4 of a pound, and we're going to add about an ounce and a half of.


Add diced tomato.


Do you want to do is just?

Jen.

You are not in your source again and then you have to do is just mix this or marinate the chicken in this sort of normally.


Lifespan olive oil.


Mushrooms

hey.

Again, I didn't actually look at that since I've been chicken marinated chicken.

Gay.

I'm gonna go looking Wightlink order and chicken then we can add the other ingredients though. So here in this case.


So well done.

And then ill again, nothing to nothing.

Clara Lee

home power pasta sauce.

Yeah.

Nothing peanuts.


Hey.

That wasn't good enough.

So.

OK, I'll let you know. Like I said earlier, comes something in your essay bobbidi new motor that we put then you can add Myskina afternoon add another 1 Cup of water so lumen booty noodles nothing can separate cooling liquid man in the night in Miami. Papa Lambert Young.


And Green Onion book back in Akoka me now now thank Walla gotten haha. So if you have a walk use the walk or a pan. Heat up your pen or you walk until is really really hot. An add cooking oil and also an egg and stir them well time you could have got half fighting magnet high. Now I'm gonna head on a cop but if I head on like I said a man who don't buy time doing high corner.


Lansing, man cycle.

So as soon as you see that you are completely cooked, add your shrimp in their lower down the heat.

And also add your chopped garlic and stir them well. Might jump in the Haiku.

I think 9 Ocala has look mark. My gums are holding a car.

And stuff.


See that your trim turn a little pink an add your steam rice at Castle. I don't find Nikka Costa Wania Koneenica Yahoo chat.

How Cancun directly in Gardena Ha and after you had your ad, just give it a stir on the high heat.


Rather than waste them.

Just chop them and use them like a hub in the summer.


Kind of a bit of lemon juice.


Tiny little bit.

No touch your taste.


Just give that rose flavor.

Lincoln

Treat it like a dressing rather than.

It says quite light, so just not too much. Just like dressing a stylus.


Sneaking.

Little walnuts on the bottom rather mixom inside again. I like to build my layers of flavor and texture so as you can see it's likely dress.


We take our chicken.

As you can say, remove the breast from the chicken.

Now, the many ways of carving a chicken.

Let's go with the grain.

And make it very fine. And if you don't take your chicken breasts off the bone like myself, just take it off in chunks. Cut the legs in half. Serve whole breasts. Your choice, make life easy, just enjoy. It won't taste any different.


Once.

It's at the top.

And then just take some herb. I'm using parsley.

And then we have a Waldorf Salad with Roast Chicken Waldorf.


Boil 6 cups of water.

Four of Handsies Combo.

Fistful of dry scallion roots.

Two dried she talking mushrooms, two whole scallions, two sliced Thai cons around one inch thick, 1 teaspoon of pepper corn on whole onions, sliced in half. Three cloves of garlic.

Not bring it to boil with lid on.


If you don't like garlic powder, don't put it in there, it's alright.

****** it your food.


Hello lot.

A good, healthy pinch of sugar trust me.


Stop right there just like that.

Is it got scrambled up?

Make sure you guys can see what I'm doing. Yep, you can see.

Can aluminij.

Calculate kinda far off.

There you go. How 'bout that?

Scrambled up.

I'm not following the camper right now. 'cause you got any sleep if you never made it.

Yeah, made it your board that now I don't care.

I think so.

Let it cook for a minute or two or less.

Start getting that right.


Double in there.

Budama's

just like I'm so.


Hey, I've been cooking for a manager, just had some more soy sauce.

It's a little you don't need a whole lot.


You can see see what I'm doing. I'm just cutting into matchsticks, not necessary. You can just chop it up and just one of those people like to make work for myself. As you can see, I'm just from my knife through the celery and cut into the matchsticks again. Didn't allow recipe to dictate type cut two sticks of celery into match.


So what we do with the apples again, turn them into matchsticks again.

Devils I'm using a Granny Smiths, then my preferred Apple for Waldorf. Again, it doesn't have to be perfect when you're chopping your celery in your.


So there I have it, my matchsticks.

Celery in Granny Smith Apple.


A little bit of what?


Have the pasta water.


Ella vodka

we're going to add the.

Al dente pending.


Let's get her pork.

Put it in there. Yeah, it's hot.

How did damn.

Keep that for cooked up.


Add your own is in now.

Flight that turn the Heat back up.

What does?


Crispy, adding your frozen vegetables.

Cook them with the onions there.

The DM guys get to know each other pretty good.


Same with the onions there.

The DM guys getting know each other pretty good.

Well, those are starting to cook little bit inhale heavy selling beer.

How do you know? Since you guys sitting watching?

Somebody cooked pork fried rice for 20 minutes. I don't know why I just I just lately I've just been getting on my nerves.

I don't like long videos. Keep them short. People pay attention, forgiven short.

Short

2 minutes 2 minutes.

MA.

Did you crap out of the way?

Warm over the same plate with your pork.

Put their wrist.

Don't walk, you walk out, leave it alone and a little bit more oil.

I had your eyes.

In this case daysoul.


The just put in a bowl in person. The fresh money just scared of bread crumbs that is important. Not too much at first time.


We just got a season in at the end with some nice parmigiana on the top that was so nice contrast of colors.


Going to take some fresh vitamin generated great insight just to make some flavor.


That use your hand. Don't be shy and so our meat is calling for some more.


So just a little bit.


Mobile not that much.

Normally in Italy, in Venice we serve this meatballs with potatoes just open and potatoes or polenta. Today we gonna make like any American Italian dish, so we're going to cook in the sauce and then serve with spaghetti when we come to it.


And it's tricky.

We got with the tomato sauce.

Nice.


Is well boiling, so you just going to put the meatball inside just like they are inside the muscles.

You have to have lying around 15 minutes. 20 minutes depends on the size of your medical.


About 40 minutes.

Now Meanwhile, I got Browning here. Some ground beef that I had seasoned with about half a teaspoon of sugar saki soy sauce and sesame oil, as well as some garlic powder and some salt and pepper. And I'm just going to Brown that. And then we're going to.


OK, for the spinach. All I did was I put it in the steamer and just let her go until it was wilted.


Those are poached egg. There it is. OK, let's put that down nice and carefully right there. Good, now I think we have almost everything. I'm just going to finish it off with a little bit of Food Ekaki.

And then once I photocopy is down, I'm going.


OK, I got a hot pan here and I just added about 2 cups of my talk it all I'm gonna do is I'm going to toss them around slightly and then I'm going to add our base for a sauce which we're going to use about a tablespoon each of soy sauce, Mirin.


Then just put on the schnitzels.

And you only need to cook days for about a minute to two minutes per side.

Now you want to take care turning them. You don't want to break up those bread crumbs.

Oduya looking absolutely fantastic.


And then squeeze on a bit of lemon juice.

And you are done.


Is food processor ready to go?

And at this point I'm just going to get everything into here.

Just like that perfect.

We'll get our lid on.

I'm gonna just city starts holding this together.

So what I want to do here is I really, really want to turn this into a battery. I don't want any chunks left.

Kay?


Right, so let's get all of this right into our strainer. Hopefully you can see that.

Skip that on there like that.

And what we want to do is just let this sit here for awhile until most of the moisture comes out. That's good.

And now you can already see all of the beautiful potato water that's coming out of here. So at this point you can just leave it like that and head off and do something. Or you can spread it around a little bit just so that it strains a little bit faster. I'm just going to let that drip a little bit more, and then I'll come back so much.


About that, and just take all of your mixture now and just pop that right in there to this we're going to add in our egg.

Our flower.

And our little bit of salt.

So get all that in there.

Then I'm going to grab a whisk.

And I'm just going to start whisking this together.

And I can't tell you how good this recipe is. You're going to make this once and you're going to be amazed. So simple and just so yummy.

This is one of my favorite recipes. I make this all the time.

You can add a little bit of pepper to this if you wish. Once it's nicely mixed, we are ready to make our pancakes.


Set up I got my little hot plate going. I'm going to get a little bit of oil down in my pan.

Just like that, I've got a small ice cream scoop here and I'm just going to scoop up this mixture and I just want to drop it down like that. Now you can flatten it out if you wish.

So just take the back.

Have a spoon and just give it a little pack will do another one here.

And now you just want to fly these on the first side until they're nice and Golden Brown.

I'm going to just adjust my heat a little bit. The secret to these you do not want them Browning too quickly. You know you just want to have a nice you know, low to medium heat on these. These are amazing. You're going to take one bite. Hope you're going to love them.

So I'm just going to let these go a little bit and then we'll flip them.


So we'll just flip these over. Now. There we go.

I wish you could.


So we put a little bit salt on it. Season it.

A little bit of black pepper.


P and carrots and also tomato.

Cyanika wahama copycat

I made some bad.

And also add a cooking sauce. You also can add any type of vegetable you like in here. You also can add broccoli if you don't like pikara. Just don't put picarats anything you like. You can put it in here.

And give it a stir.


Add the purpose cooking Salt Lake. Like I said, I also have a video for that and it's really helpful when it comes to like stir fry.


We're going to make our marinara sauce so in a large pot we're going to heat some olive oil on medium heat and then we're going to add some white onion that has been chopped.

And we're going to cook the onion for about 5 to 10 minutes.


Then we're going to add lots and lots of garlic. I'm using about five cloves.

And we're going to cook this for about a minute or two.


And then once it's cooked, all we have to do is serve.

We're going to serve a nice portion of spaghetti and then on top we're going to add a couple meatballs.

We're also going to add lots of gravy on top.

And then we're going to sprinkle some freshly grated Parmesan cheese.


To the onion and garlic mixture, we're going to add some tomatoes. I'm using crushed tomatoes because I'd like a really velvety sauce. But if you want it chunkier, you can use whole tomatoes and crushed tomatoes.

Then we're going to add 1 to 2 Bay leaves.

We're also going to add a couple of teaspoons of salt. This is just to begin with. We're going to add more later on. And then we're also going to add some white sugar.


Cover this and we're going to cook it on low heat for about an hour and a half.

And in the meantime, we are going to make our meatballs.


So to make our meatballs, we're going to add some ground beef to a large bowl. You can also use pork and veal. I'd like to use ground beef.

Then we're going to add a couple of eggs.

Some freshly grated Parmesan cheese.

Flat leaf parsley.

Bread crumbs.

Oregano.

Basil

Nutmeg.

Chopped garlic

In salt and pepper to taste.

Now we're going to mix everything with our hands as much as we can.

And then once most of it.


A bit of English Peas.


We're not going to over mix this.

I wanted a little chunky.


When Wakema is salted, so ugly in war.


Drain water to cut him into.


Mr leaks.


Boy, the soup stock make less dance with appropriate much of water.

Deluty


When a soup stock is boiled tanile over medium heat.

After cutting it off with rain white tree.

Aldimine Department.


Out, welcome it and the salt missile immediately.

And turn off the fire.


Going to finish it off by whisking in a little bit of butter. Here we go. I'm going to squeeze in a little bit of lemon and I'm going to use my fingers to make sure I don't drop in any seeds just like that because I'm just as good as the chefs on cooked.


I'm going to sprinkle in some seasoning, little bit of salt, little bit of pepper.

With that around a little bit more indeed. Cook Kitchen. The only place you'll want to be whiskey.


Over top of all of our other ingredients.

Woo buddy. So delicious and you can let it drip down the sides. Don't be shy.


Chili Flake because again, this is a very rich crop.


We have human that we toasted in.


Spin assault.


Contra


Parsley.


I don't have the sugar too early 'cause the sugar can pull the moisture out and cause the meat to be tough. Give that a stir to dissolve the sugar. I want to cool it.


Full spoons of the pork simmering liquid to the measuring Cup. 2 tablespoons of fish sauce.

We use that to season the sandwich at the very end.


Liquid few drops is OK. It actually seasons a sandwich.


Take that.

Slice into thin strips. You can see it's got that Red Hue on the outside from the soy sauce. Inside is cooked through.


Leaving the spine intact.

First thing some mayonnaise, the mayonnaise I tend to spread on the top half.

OK.


Here too, so it was spreadable so it's nice and soft. That goes on the bottom.

Now this I'm making one sandwich here. The recipe makes 2 and I'll make one.

There we have it, so we gotta Mayo or.


And we're gonna put this in her pot and rent.


I've taken her meet taking a paper towel in a padded it dry on both sides as much as I possibly can. We're going to set this to the side I'm going to get some salt and pepper. Ann will go ahead and season our meat on both sides with salt and pepper. Try to use freshly ground pepper if you can. If not, don't worry about it. Use whatever you got.


Meaning.


So we're ready and we're going to serve our spaghetti, you know, nice and big White Bowl. Be generous with your friends. So like 4 or even better 5 meatballs.


Mixture.

Well.

I'm done.


Like a teaspoon with my vegetable oil.

And Phil walk. Or you could be like you can use.

A high heat frying pan if you don't have a lock like this. So OK, once this hub.

Adam, the.

Big mixture in.

Just scrambled.


2 tablespoons of vegetable oil for walk.

I'm sure it's hot.

Coming up, that means ready.

Wanna do amount of oil?

No.

You don't want the rights to stick to the law.

OK is ready.

It all in here.


Chinese barbecue pork.


Not in this fully solved.

The fish sauce as well.


Green onions

all that.

He's in Paris.


Add in your suitner. I'm using 1/3 Cup of coconut sugar.

3 tablespoons of low sodium soy sauce. You could always adjust the amount.


Take out all the ingredients with Strainer.

Saving only the mushrooms.


Prepare your garnish amusing zucchini.

She talking mushroom that was saved from the stock.

Broccoli

some green Peppers.

Thinly sliced carrots.

In minced scallions.

No.


To boil

add in the frozen noodles.

Stir to break them apart.


Transfer the noodles into a big bowl.

Add in the broth.

You could eat.


Like so, however, that's dressed them up a bit by adding our garnish.

'cause we do eat with our eyes first.

Finally, sprinkle some toasted sesame seeds.

Some black Peppers.

Japanese spices, you could skip this, however it does make things little spicy and Yummier. Also, the ingredients are natural.

Some shredded seaweed papers.

And it.


OK, now what you wanna do is grab a little handful of bean sprouts there and put it in a hot pan and you just want to saute them for about 30 to 45 seconds.


Now finally, with the carrot, we're just going to cook it slightly for maybe about 30 seconds. We're going to get those a bit of the natural sweetness out, and then we're going to move on, so let's move on to this.


OK, let's start with our Gucci gang sauce. The first thing we're going to need is we're going to need 3 tablespoons of Gochujang, which is a pepper paste that you can get an Asian supermarket or the Korean grocery to that we're going to add about a half a teaspoon of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of roasted sesame seeds in addition to 1 teaspoon of sesame oil.

Now to that. We're going to add one of those bulbs of our roasted garlic, so just squeeze it in there an teaspoon of honey now.


Roast garlic emulsion. Very excited about this sauce, by the way, but we're going to use a bunch of fresh cilantro. One bulb of that roasted garlic. No, let's say two bulbs. The roasted garlic, the juice from 3 lines and about half a Cup of canola oil and all you gotta do is buzz that in the blender until it's well incorporated, and then once that's done, give it a taste at some salt and pepper to season, and then you are.


OK, finally we're gonna poach our egg and if you don't know how to do that, check out my poached egg video.


Yes, so we're going to start by getting our sauteed bean sprouts there and we're just going to lay our ingredients around the edge of the bowl.

So we got our bean sprouts there.

And then we're going to follow up with some of that fresh.

Cucumber followed on the opposite side with our carrots now just make it pretty. It's all good and take your time.

Once that's done there, I got her she talkie or not her she talking about her Mitaki.

And we're just going to put those right next to the carrots.

You're laying these down, just make sure you have your nice variety of colors that you're alternating everything like that. Unlike what I did there, by putting the green next to green, but whatever. So there's our spinach, and once our spinach is done, we're going to put our ground beef right in the middle.

So put it.


OK, so once your meat is down in the middle there, let's put some of that cilantro emulsion sauce there. So I'm going to put down in a couple spots there on the pool.

Followed by that gochujang hot pepper sauce that I'm just going to put right on top of the beef.

Perfect now, once that's down, I'm going to.


The parsley.

Facebook.


I threw out the part that usually goes on a ham salad or ham sandwich.

Cutting this.

Two fairly small pieces.

Not cutting it as small as you would if you were making tabbouleh, and I'm not even sure you could fit inside tabouli so, but that looks like the limit of what I'm going to get out of this heart of romaine lettuce.

In addition to the roaming list.


Got cucumber.

Green pepper

so the suggestion for the recipe was green.


Red Pepper is so incredibly expensive that I refuse to use it.

Chopped parsley chopped fairly fine.

Small chopped onion

Chopped green onion.

And finally, chopped mint about 2 tablespoons.


And since I live in America and it's impossible to get fresh.

Tasty tomatoes I'm using. I'm using canned tomato.

Which has been. I threw it throughout the tomato juice and actually rinsed the pieces of tomatoes so that.

The tomato juice wouldn't interfere with the dressing that I'm going to make.

So I had to tomatoes.

And because somebody was kind enough to leave a little bit of goat cheese, I'm going to add that too.

And this is the part that I'm really looking forward to going to mix it up.


I'm going to be a little bit daring because let's face it, I don't know much about making dressing.

Um?

And I wanna have enough so that I don't have to make make anymore before the salad is gone. So I'm going to put in what I think is about the juice of three lemons.

Maybe 4.

Maybe 4.

Then let's see what next I think I probably put in a teaspoon or two of garlic.

'cause I don't.

Then I'm going to add.

Some regular mustard.

Perhaps?

Please clean the black pepper.

Take a little bit of white pepper too.

In between the black pepper.


As there's no disguising Maple syrup, if you get too much in.

Too much there.


Put it into this clean jars.


Eggs.

We just want to mix it well.

Exactly cooked all the way, almost fully cooked, so no one over cooked the other one teacher.

Say this.

Right?

Separate it well.

Well done.

Transfer to plate.

Call RAC, I mean, it's just six cups. This can serve at least four five people.

Is great for lunch or even dinner.


Dark soy sauce.

Light soy sauce. These are really the ingredients that give it the color, hence the term red cooking Chinese rice wine.

Two sticks of cinnamon and some star anise. Three pieces. Lastly, I'm going to add enough water just to cover the pork.


After that all I need to do is bring it up to a boil.

As it comes up to a boil, I want to make sure that the pork is submerged. If it isn't, I'll just add a little bit of water to make sure it is covered.

Then I want to skim off any of the phone.

Then we'll lower this to a simmer for about an hour until it's nearly tender one.


Vietnamese sandwiches don't have a lot of filling. I took the tip of the green leaf lettuce and pulled those off and here.

Next, the pickled vegetables which have been drained with most of their liquid.

That comes down the center. Notice the pickled veggies is a fair amount of 'em there really a seasoning in here?

Cucumbers less of the cucumber than the julienned vegetables.

The pickled ones.

The shaved scallions very light with the scallions.

Springs of cilantro. The whole Springs, not just the leaves. Some of the tender stems are fine.

Jalapeno slices

any chili will do.

Those are evenly distributed, so we get no really spicy bites.

And then Lastly, the pork placed that in here single layer and spread them out. Make sure to fill up the whole sandwich with that fill in any gaps and.


Is the simmering mixture, which is in mixed with the fish sauce. I want to use 4 tablespoons of that.


Roasted in flavor and a little bit crispy.


1/2 Cup of that then 1/2 Cup of granulated sugar, half teaspoon of kosher salt.

List that a bit.

We really don't need to whisk.


My carrot and diakon. The carrot and icon Julian could be cut by hand or with a mandolin. I just need to give it a stir.

Now after these are stirred, I like to marinate them.


Tablespoons for two splashes of your soy sauce.

Then the Black Bean garlic sauce.

And also the chili sauce.


Next, carefully add in your chicken stock.

Finally, the cane sugar.


Stir in the remaining yellow onions and then add in your cornstarch. Just remember to give the cornstarch mixture a good stir before adding it in.

Now quickly stir which will thicken our sauce.


Add in our tofu.


But the slices in a small saucepan with about 2 tablespoons each of soy sauce, shaoxing cooking wine in Brown sugar.


When that's done, take it off the heat and say.


And take a bunch of fresh spinach, washed and rinsed, and Blanch in boiling salted water for about 30 seconds. Now shock it in cold water, drain and squeeze.


OK, just show you guys how to work this all right.

This much.

OK.

Just fold it.

Are you pushing?


For the water OK then.

Complete for about 5 or 6 minutes.

Because the Patriots quite thin, you need to turn the Heat down one once it boils, otherwise you'll break up. So we're going to put these staffers.


OK, one spicy and one is normal.

Some so.

MSG doesn't do the soup.

OK.

Mario

spicy what I'm gonna add some chili oil into it.


You just take the ribs off. Those are ribs, just like celery ribs, and then you divide the fennel bulb in half and take out the little bit of root that's there, because that's kind of bitter and hard to digest. And then you just die. So this is going to be the flavor in the broth.

That the pasta our food is medicine ingredient is going to absorb so.


Or add a little bit of olive oil and then the fennel. It's going to soften.


Turn the head of garlic down, pressed with the heel of your hand.

Now I'm going to release the anti oxidant in the garlic clove just by smashing it.

The skin comes off and Allison, the chemical that makes garlic smell like garlic and gives its antioxidant power, is released. You only need a couple cloves of garlic for this. I like to cream the garlic because you get the most flavor an the most. Allison out of it which of course is the active chemical that helps reduce stiffening and hardening of the arteries. I'm just going to scoop this into the fennel which is already sauteing.


Or wheat and the pasta is going to suck up the flavor of the vegetable broth. The flavor of the fennel and the flavor of the garlic. And now we have the rest of our favorite ingredients. Diced roasted organic tomatoes. Some organic frozen peas, Organic Navy beans. Rich in protein. Good vegetable juice. I like to add a few extra red pepper.


Beautiful feta cheese right on top and the leaves of the fennel plant.


Morocco is salt and pepper. Squid. One of my pub favourites. So for starters you will need some squid tubes and you just want to cut them into rings. Now you can buy your rings pre-cut, but this way it's cheaper and it's.


You know what Pippa 1/2 teaspoon of Cayenne Pepper? Now this will just give it a bit of Zing. You can adjust your coin paper to your taste and 1/4 teaspoon of black pepper.


And just give that a quick mix.


Go ahead and put our meat in there.

And we're going to get our marinade.


Very nice perfect.

We're going to pour marinade over here.

Our meat


So.

We've got our fire on medium.

We're gonna cut off.

Ribs out on the fire.

Sounds good.

And we're gonna close this we're gonna let it charge for a little bit I'll come back and check on him in about 5 minutes, OK?

We're gonna take a look at. Our ribs are coming out there, definitely cooking in eternal. Got some nice car Mart.

Gonna move him over.


Tablespoon of oil to the pan. You don't need much because there's already enough oils from the meat that we're going to be adding.


Now go ahead and add your me.

And stir and break it up into pieces in the pan.

What's the meat is broken up into pieces.

Go ahead and see then.


Flavor we're going to add our minced garlic.

After that I like to add half of the yellow onions, reserving the other half for later.

The any.


Go ahead and get your your meet your beef covered with your wine concoction there. Put that back in.

I'll get all that goodness in there guys started around.

We're going to go ahead and take our tomato paste, add this in there, and, uh, it should get this turn around good.

We want to get this tomato paste mixed in there all over. It's going to add a really great depth.


You gotta go ahead and take about a Cup and a quarter of our chicken. I'm sorry. Or beef broth and add in there.

I'm going to take our time. Sprinkle around.

The pot hearing will stir that in.

And we'll go ahead and add our wine. I'm using gnarly head from California vintage 2012. It's a pinot noir. Very nice. Why make sure you always can drink your wine if you wouldn't drink it, you wouldn't cook with it. OK, will go ahead and put this in beautiful.


They are onions and are mushrooms, so I'm going to put about. I don't know. 2 tablespoons of olive oil in our pan here and we're going to put in our onions.

I don't wanna forget any of these. These are Pearl onions. I cut him off there, have some of them. The larger ones are Quartered an of quarter mushrooms, about 10 ounces.


In boiling water and you crack the egg and then you open it up over the boiling water. Kind of cool, right? And the egg will actually just sit together there and we're going to keep going.


Smoke salmon here. I'm just going to lay it on. Some people don't like smoke salmon, but I love it.

People who like smoke salmon.


Yes.

Delay my tomato slices down on the bagels. Look at that. The orange and red, the beginning of a rainbow beginning of a rainbow for last two slices down.


And I'm just gonna do a big cut around.

The big seat in the middle that's guiding the knife through the avocado.

I'm going to get my hand a little bit mushy, never going to be left with a little seed. I'm going to cut up my avocado into nice thin slices.

And then I'm going to put my avocado slices onto my bagel.


That asset these look like little beautiful egg eyeballs right on top of the bagel, their goopy and they slide right on.

Z.

White and yellow two are orange, red and green bagel, it looks.


Out the leaks.


For the missile soup.


Egg.

Tree egg.

That's 48 right away. We are putting on Street.


Unset up there. If you got a club this good for you to use the gloves Gareth, but I'm going to just use my hand and let's give it aerobic class and now I'm doing. But please don't use a hand. What I'm doing guys please, user club Sky is very important for you to use the gloves, so let's get all of the egg on the chick in like this.

As you can see, what I'm doing right here.

Lovely and nice again. Smell scent of this chicken. Remember 2 weeks couple few days ago when we marinate the chicken get it marinated and this is the Valentine Spicy Fried Chicken and we are Friday today and hopefully you will enjoy.


I don't need to put anymore seasons. The symbol put a little bit of Paprika.

But it's just that it would be a pre cut a little bit. Of course products it simple user handles seem to give it a little like this.

That's one, so the floor is finished debris.


No, I'm going to simple.

Take a piece of chicken like this. You don't need to add anything inside of the avocado chicken already out all over your flavor when you need it.

Deep inside of the flower.

Just like this.

Shake it off, make sure it really flow, are good and shake it off back like this and simple dip it inside of but they had Wash.

As Daniel Brett comes it just like this guys don't make it. I tool really hot too much because you don't want to.


That's one, then dip it straight inside of the high like this.

Just one that I want to show you.

And as I say, I have it on a medium size eat.

Cancel.


Simple too, I'm going to cover my part because I want to be really Steve.


Of our beef stock back to this and I'm going to stir it up. Make sure that we get all those flavors combined in there really, really well.

Yum.


Down sugar.

Stir that in.


Safe.

On our mushrooms, mushrooms and onions I'm going to go ahead and put these right into.

Just like that and will stir these.


I will go ahead and remove our bacon and will leave the fact that was rendered out right there in the pot just like that now will take our meat an will put it in the rendered fat here.

And Brown this on both sides on all sides. If you possibly can.

Now we're Brown in this in batches 'cause we don't want to overload or pot and you can see this has a really nice sear on it right now on both sides and what we're going to do is.


And put it to the side you just going to leave it right there for now and will go ahead and put in our second batch.

And get a nice sear on that.

The amount I have I have in my pot size, I've got three batches that I'm gonna do like this.


1/2 Cup of arwind. Put in her pot here.

I'm gonna deglaze the bottom of our pot.

A scraping all the nice little Brown bits off of there, or will just let this wine reduction induced by about half.

Now what we'll do is we'll take our reduced mixture here, import right over the top of our.

Beef that we set aside that we got that nice serum.

Just like that guys.


Add or olive oil to our pan here.

There we go and I've got our onion an are cared about two carats coarsely chopped up here will go ahead and salty, salty dies.

So cities about 3 or 4 minutes just so they start to turn a little translucent.

I'm going to put in.


Now I'm gonna have to be just one piece at a time individually. Make sure we don't stick together. I hear the partial signal when you put the beef in. I show this has enough and it's going to seal underneath to give you the color.


They have a beef is nicely browned and just take all of the beef out with a cone cooking in the same time people flavor.

First of all, the currents can go in.

The 102 minutes which can lightly saute them to suck somebody outside.

Metro PCs phones stick together.

Open.


Side of your falafel. They have chopped.


Writing.

Right in there and you would just scoop.


Get in here, and so we're just going to quote this. Is that the thickness that we're looking for it is. That's exactly the thickness are looking for, and that's a great question because you can see.


Drop it in there and we.


Give it a little acidity because this is.


And seasoned with soy and sesame oil. Add a pinch of salt to taste. Garnish with sesame seeds and then set aside.


This point of sesame oil with a tablespoon of Gochujang and a teaspoon of soy sauce to that, add a teaspoon and half of honey and a splash of hot water. Whisk it together to combine and give it a taste. It should be spicy at this point, but it will balance out when combined with all of the other in Korea.


Add some sesame seeds. Mix well.


Normally this sauce isn't in a traditional bibimbap, but I like it. So in a food processor or blender, add a half a bunch of fresh cilantro in a tablespoon of roasted garlic puree and you can check out how I made this by clicking on the link in the annotation to that put in the juice of 1 lime and blend too. And I spaced when you have your paste. Keep blending on low speed and slowly drizzle in 1/4 Cup of canola oil till you have yourself a nice emulsion.


Now we just need to lightly stir fry some Julienne carrots and fresh sprouts separately in a little bit of sesame oil, you only need to cook them for about 30 seconds.

Now you can easily make this with either ground pork or beef, but today we're going to use some smoked tofu to make.


Now let's move on to the assembly. Start with a nice big bull. You're going to need room to mix everything together. When you serve, put in a couple scoops of steamed rice and then drizzle that. Go to junk sauce and cilantro garlic sauce on each side. After that, assemble the vegetables on top, arranging neatly like o'clock. Keep an eye on your colors and keep everything vibrant.

Lastly, put your protein in this case our tofu in the center and then top with more gochujang sauce and sesame seeds.


Las Vegas, Garlic, Rosemary and Cabot.


We need to drain this and separated be. I'm going to ground.


Squid rings with the fly or mix.


Stand for a few minutes so that mixture can stick. And here I've got a barbecue plate preheated to a medium high heat. Of course you can use your frying pan if you like, and I've got a generous dose of olive oil on there and I'm just going to cook these for about a minute each side.

So quick and easy, they're done already.


We actually need to do with the onion is we're actually going to grade it just like if we were grating cheese and that helps infuse the flavor into the marinade and into the meat.

So.


So what we're going to start with?

The Pineapple.

We're going to put the soy sauce in there.

Can I put our sugar?

Give it that nice sweet flavor that Korean barbecue has.

Nice pepper.

Sesame oil

rice wine vinegar to give it a nice little punch.


I want it fine so that we can just infuse it.

We're gonna put.

About three or four cloves of garlic in here.

What's in my scarlet smells good.


And we don't want to forget our onion.

Get some of that onion juice.

Nice grated onion.

Already.


Just real quick really. Were just mixing it and kind of crushing the darling.


Tenderize it, we're going to marinate it overnight.

Spoke a little bit just so that marinade kid seep in to the meat easier.

That marinade's gonna be enough for between one to two pounds. So if you're making more you need to.

Doublier

increase the marinade accordingly.

I've got about a pound right there.

And a half.

I will do one more.


Then mix well with a whisk.


When bubbles appear on the surface, flip with a spatula.


Minute until brand on the other side.


Place a piece of butter and pour some Maple syrup.


Then beat 1 egg in a different ball.


Add milk and mix well.


The dry ingredients wandered at a time and mix just until blended.


Now add cooking oil and mix again.


In go the pork chops into our nice hot oil. Be sure to give the panis shake so that you spread the oil evenly over the pork chop.


About 3 1/2 minutes in and we give him a quick flip for another 3 1/2 minutes as we make a fast salad and grab a wedge of lemon for tradition and then it's time to eat.


Noodle the first thing we need to do is peel or potatoes and be sure to cut out any dark spots you might find there about the color of the small group.


Toss the potatoes in some boiling water and boil them up until they're about four.


Remove it from the water and allow them to cool before shredding.

What's the potatoes are cool. It's time to prepare ardo grab a potato Anna greater or a rice press if you have one and grade up those potatoes into nice thin strips. Once you do that, you.


Center where you're going to add your flower and the egg. The whole is a nice way to keep the egg from running while you're preparing your dough.


Slice the fish into rectangles that are about 5 centimeters by 4 centimeters and half a centimeter thick.

Step 3.


This will make the rice easier to handle. Pick up a strip of fish in one hand and a bowl of rice in the other. Smear a pinch of wassabi onto the Fish and lay the rice on top. Flip the negari over lightly squeeze and turned to ensure that it's evenly pressed.


Wassabi Rice flip it over.

And turn to ensure that it's evenly pressed.

This hand turning method is called today. She its purpose is to shape the negari without mashing the rice.


We can now serve some up late.

Yum.

And to go with that.


Order for pan frying. Great the raw potatoes and soak it at least for half an hour in water.


This water and Pat dry all the potatoes and make sure that it does not have any moisture in it. This will help in.


Add all purpose flour, salt and black pepper powder.

Now mix all the ingredients well.

Once you see that the potato is taken, all the moisture at this point of time. Just keep the potato mixture in the fridge for at least half an hour so that it becomes warm enough to make into shapes once the mix.


And place it over it.

Now repeat the process for the rest of the mixture and keep it on a medium flame because we don't want a potato to become Brown very fast because it is very wrong, so it needs some time to be cooked from inside. You can also do this recipe with power boil potatoes.


If your little calorie conscious, just drizzle some olive oil on it. Now you can just check and see if you can flip it over.

It takes almost three to four minutes on each side. Here we have used raw potatoes, so if you want you can cover it with a lid to ensure that it is cooked through. Just make sure that all the potatoes are cooked properly, just flip it over and see. Yeah, it's done now it's.


Now you simply just spread it out.

Now try not to squish it down too much, just Fluff it out slightly, otherwise you'll destroy the rice and you want to keep the individual pieces.


Do is.

You flip it up, put it on top of the plastic bag are sushi Maps.


Cover with plastic Rabin. Leave to set for five minutes.


And over medium heat, if you're using a regular pen, you want to apply.


Now place the pen on a wet towel to cool down a little bit.

Then turn the heat down to low and place the pan back to the stove.


For about half a ladle of the batter onto the pan.


So you're chopping a big mound. It really helps if you kind of gather it all together and just chop away until it's nice and fine.

Another


Because it doesn't even require cooking, all we need to do is pour enough boiling water over the bulgur wheat to cover, and then let it set for about 15 minutes.

So I'll just set my ******.


Fresh juice and you want to use a good quality extra Virgin Olive oil.

Then we just whisk that together for a simple and fresh tasting vinaigrette.


At you want the grains to really soak up all the flavor in that lemon juice and the olive oil before we start adding more ingredients.

So now I'm going to stir in our freshly chopped up, fragrant parsley. I'm also going to add to that lots of healthy vegetables. I've got some Crisp Cute.


Wiener Schnitzel is best described as crispy thin meat. So the first thing you're going to need to do is pound out your protein.

We placed our pork chops in between a piece of so.


Counting it flat.

After you're done tenderizing and pounding out the meat, you can take some salt and pepper and be sure to spread it evenly on both sides. Then it's time to set up your batter station.


Take a spatula and start to mix the potato flour an egg. Want to continue to use the spatula to mix it until it begins to bind and clump together. Once you do that, add your salt and then grab it with your hands and start working it together. Just like a loaf of bread.

Need the dough back and forth until it continues to bind and turns into one solid ball.


Once your dough has binded and balled up, it's time to make the individual dumplings grab off a small chunk of the dough and roll it back and forth in between your hands as we just.


Once you finish making your dumplings, it's time to throw them back into boiling water. They'll start to float after about 5 to 10 minutes, and that means they're just about done.


Dumplings are all done. Grab a slotted spoon and be sure to drain the water from each one. Place them onto a plate and today we just seasoned ours with some crushed black pepper and a little bit of Basil.


For four pork chops, one angle work perfect in our batter station. So we crack that into a pan and quickly whisk it up.


On one plate and our bread crumbs on the other, which we just use from old bread that we toasted and ride ourselves. Then we take the pork chop basket in the flower, dunk it in there.


Armors.

I have got some juicy ripe summer tomatoes.

A little bit of Red Onion is going to add a nice savoriness to our dish.

And some chopped up fresh mint.

We're just going to stir all that together, add a little bit of salt and pepper to taste.


Cut Chinese chives into an inch long pieces.


Cut shrimp into chunks.


Spread the mixture of flour and water on the tip ancyl.


Try the spring roll slowly until Golden Brown. It's about 10 minutes.


So cat is Emma noodles in warm water.


Drain and cut into bite size pieces if necessary.


Now heat cooking oil in a frying pan.

At Grand Park.

And grated ginger.

Thank you until the pork is no longer pink.


Heavy cream.

What do we do so little bit?


Without marinara sauce that we have made.

Book.


Weather in.

You don't have to go to school.


So I'm just going to put everything into this bowl.

Have

orleck

black pepper.

Sugar.


Seats.

Sesame seed oil.

And soy sauce.


Sing

So that's mixed.


And here we are after the first 5 minutes, we're going to go ahead and flip a wings.

The smell and flavor you get from cooking these wings over direct heat with that fat dripping right down on the coals is amazing. That's a lot of additional flavor you miss out on when you, Friel, I'm going to add the extended cooking grate.


Home and Grill for five more minutes.

Continue this process until all the wings are coded.


To start with, get yourself a saucepan. We're going to put that on to heat little bit of oil up in Saucepan.

This is a very simple recipe.

Favorite so this dish always reminds me of how now I'm going to put my chopped onions into the Saucepan.

Cook onion and Silvaco. Lovely and soft.

Add your men's lamp.

Now, Brown lips off.


Now you can add your carrots.

Little dollop of tomato puree.

Family and parents.

Together


I'll put your beef stock in.

After this talk, leave it to simmer. Simmer down for about half an hour should be good, and if you haven't already, get yourself. Some mashed potatoes are going to need that put on the top of your pie to see them. You want some pepper in their little bit of pepper into salt after it's been simmering for half an hour, you'll see that the liquid does start to reduce down and go a little bit thicker, but my secret tip is actually put a little bit of.

Some Bisto powder in. I kind of cheat because I like to have a really nice thick like gravy source in the meat. So I'm just going to sprinkle a bit of this on and mix this in.


Get off the heat. I'm going to pour it into an oven proof dish, so let's get in that.

Now we need to do is top it with.


To be doing this for geek week, I'm using a piping bag. OK, so you got a bit more of a fancy occasion and you can use a piping bag and just literally pipe on some noisettes.

Open.

Keep going until you've covered the whole pie.

Fit up all those gaps. This is bits optional, but I'm going to sprinkle mine with some grated cheese.

'cause I like to have a bit of a cheesy topping on there, yeah?

Now this is ready to go straight into the oven.


On top

there we go.


Now add the shrimp and cook until half done.


Sing with soccer.

Sugar.

Soy sauce.

And oyster sauce.


Now that the Chinese chives

and they had a salmon noodles.

Cook until the liquid is soaked into the noodles.


Black pepper

and a dash of sesame LA.


Now place the feeling on the spring. Roll pastry.

Roll the rapper halfway.

Fold both sides in toward the center and roll.


Of butter in my pen.


Let me see is melting I put them is my flaw. I'm waiting for my route to become a little bit whiter. I mean here.


Cooking should be fun and also I guess we have to to order a little bit of ourself into the into the.


Better.

Stir Fry a few times and do the Ginger.

I can smell the ginger now.


Now we can put them extra sauce into the frying pan.


Cheese full salt on the top of the tofu.

So we put a thought on the top. We can just deal with the total.


Compliance.

Keep on using fire sticks.

Meet.


Water as well. So um, I poured the amino acid coconut soy sauce in there and I kind of have the heat up on medium high.

And I'm going to pour so like a bottle and a half of the coconut amino acid.

So this, like a 16 ounces.


Water to this as well.

I just filled this bottle of water.

And I'm going to put like maybe a couple of tablespoons of fish sauce.

In the mic, not too much.

Anne.

I'm going to let this. I'm going to bring this to a boil. Maybe I'll probably add about maybe a couple of cups more water, so I'm going to bring it to a boil and then I'm gonna reduce the heat. OK, so I pretty much fill the pot of water. I have the heat on medium high, i'ma put a lid on it so I'm gonna let this boil for about uhm, you know until it comes to a full boil so that should take about maybe 10 minutes or so. And then I'm going to reduce the heat. OK it is.

Um?


Green onions that have been chopped.


Now picking the source.


Push it down, but it's going to be open now.

OK, it's been nearly two hours now we will check to make sure the beef is tender so you just take one piece out.


The knife which is going to press down on the beef should just get upset.


Bill gate.

Here I'm gonna slice up some big old sweet onions here.

Is there other dahlias?

You can use a Spanish Onion River on you like. These are nice and sweet. Goes real good with these problems.

Now what we do here is we're gonna cut him into maybe quarter inch slices or.

You know all about this, so I really don't check to show you how to do it now. Once you get him all sliced up, you might want to have him up here.

You can make the onions the way you like him.

This is the way it works. Real good alright?


Turn on the grill, just put it over the hot coals.

Add a little bit of olive oil because we're gonna we're gonna sear these brats and dogs first.

Now you don't have to do it. You can go directly just as steam minimum, but I kind of like to see her just for a minute or two or gives them an extra special taste.

You'll see here, so we'll get these.

Brought worse here in this black iron pan.

Now, if you've never had brought worse before, then you're missing something out of your life. You gotta check these out.

In the.

Your German.

Doing him for about 500 years and telling him he got these sausages down real good.

So as you can see here, or just trying to sear these sausages.

I don't wanna cook him through, just wanna get a nice Browning to that natural case.

Smell that.

Smells good.


I was saying really easy to do for that backyard party that tailgating.

Now we're gonna take these sliced up onions and we're just gonna cover these brats right over top.

Now of course.

I don't have to use these onions, but.

You can just go straight steam in but.


A little bit of paper now I will put one slice.


Of ham, that little bit of bechamel on top now. Once again a little bit of cheese.


And for the sake.


Cartman told them in.

Friday


Throw them in.


Make sure all the Chili Peppers and onions.

I'm gonna cook that off for about 10 minutes.


OK, so we've been cooking our money here for 10 minutes and it looks like it's all.


Better Cup of water.


I would use these unless you only way to do it now here. Going on some of that German beer.

I wanna boil 'em basically wanna steaming so just to.

Cover the bottom that pan with a little bit of that German beer.

Alright.


Now we move the pan off the hot coals, 'cause we're going to do this indirect low and slow, and I'm going to add some chunk hardwood here.

Here I have little Hickory and put the cover on. We're going to close those vents 'cause we're gonna really cook it nice and slow.

Course that chef privilege finishing off that beer all right.

So belta maybe 1/2 hours gone by.


Now it's time to take some of these brats and put him over the hot coals. Now this really works is why you want to do it in direct.

'cause he's a Bratwurst and steamed low and slow and.

That German beer and in amongst that on your boy don't get any better than that.

Now you could keep a big pot of these sausages going and.

Just pull him out when you're ready to grill him up just before serving.

Even fully cooked and I real moist.

Here.


Ingesta

sandwich roll. Here you can use hotdog roll.

Just as hearty bread like white bread like a potato bread works real good with this, but all right? So we're going to.

We're gonna grill up these sausages here.

Just before serving.

Right?

Jet look good or what?

You're not moving him off the hot coals, you can just keep him real hot to the side of that hot fire. There, I right?

I think it's time we.


Move to go grab one of these veal and pork Bratwurst there.


The.

That German braatz right there. Yeah, there you go.

Now this is not so traditional here, but here in the states we got plenty of these beautiful onions. So This is why I like to do mine with some onions.

Pile a pile. These onions all over these brought worst.

A lot of people, all they do is just throw on a little mustard and they're good to go, but that's fine. This is the way I like to serve him. Just the way I like to eat him.

Corsu pass on the mustard. Right now I thought just to use a little bit of good old ketchup.

Oh

getting hungry or what?


I have the grill don't preheated to 350 degrees and the wings are going to grill over direct heat for about 15 to 20 minutes, flipping about every five minutes.


And now for the original Buffalo sauce. I'm going to start with butter granulated garlic.

Worcestershire sauce.

Apple cider vinegar. The original recipe has white vinegar in it, but I think Apple cider vinegar has much better taste to it.

At last but not least, Franks red hot.

For a full printable copy of this recipe and many more, visit the wolfpit blog.


Amedia

Space here in Jordan.

You're Indian Curry.


Dinner.

And all the lines have been there. That's going to bring out your flavor too.


Does that cook for about another 2 minutes?


He's going to bring that over here, right?

And you can use whatever you want there. We're using right now device.

There you go.


We add your chop angry into it. Here's my pass link.

Here's my Gotti.


Every bit of salt.

Touch of salt and some fresh ground pepper.


Everything together with my spoon this way.

Neicy

he's going to suck it up and everything is going to make mix well together.

Then I will shape it.


When you put the garlic right here on top of it.

And a folder parchment paper over it.


Alright, Here we go until about 13 minutes.

So I'm not cooking the depression in the Lord.

Praise Lord.

Yeah buddy.

Set the alarm timer.

Yum.

What could I still got left?

Launch the little over half.

Good stuff, thanks again Matt.

Golf foods kicks *** gets tough.

Young.

Alright.

Extra crispy


Chunky Martin sauce

DeMarco did good.

Sit and we'll get.


Stick it in the sink and just squeeze the potatoes with your hands just to get rid of all that excess liquid.

I transferred a potato into a large mixing bowl and two.


2 tablespoons of flour just plain flour.


Little bit of salt.

Handsome, Peppa.

I'm also adding in some garlic powder which is great for a bit of extra flavor. You don't have to use garlic, it's entirely optional. You could also use a different herb or spice that you prefer, or make your own mixture and one lightly beaten egg.


And just using a spoon just mix all that together.


Wait until it's nice and steaming hot. We're going to cook our hash Browns in batches. Be careful putting them in.

3 on the first car.

And just press them down slightly to flatten them.

I'm going to try these for about 2 to 3 minutes each side or until they're Golden and crispy.

These are looking.


We want to add the Vacher.

This is what you put in. Instead of, put it right back on the fire or flame up. Want to put it in for that? Drink a little bit.


Cooking there is room for creativity now I put another postpone of bechamel or make sure that means you got something very even on top, not for the taste, but mainly for the aesthetic and now a little bit of cheese on top and it's perfect.


And now I will put it down is inside here.

OK, after 5 minutes here we are back here. That means the hour Clock in the oven.

Very hott.

There is that.


Alpha liter of milk, which I will use normally for 4:00 o'clock measure.

Increase the the heat here.

Star little bit with my spatula.


A bit of salt and pepper habit, often at mag for this recipe.


What year I'm going to add an egg York and I put it inside and I mix it. The egg yolk is doing going to other taste to my to my Bishop.


A little bit of cheese inside. Now I'm ready.


And I'll defer slice here. I will discard it. I will put them in some nice thick slice of bread or now.


Going to put them is 1 tablespoon of sauce.


For garnish.


Put half a pound of raw, peeled and devein shrimp in food processor. Process until the shrimp are finely ground.

Transfer them into a large bowl.


Next, you want to finally grind your beef in the food processor.

You'll use 2 pounds.

Set it aside in the bowl with the shrimp.


Turn the dumplings over.

Add 1/4 Cup of water.

And cover the pan with the lid.

Let the dumpling steam until the.


Now add 1/2 tablespoon of minced fresh ginger, half a minced shallot.

Four chopped green onions, two chopped leaves of Napa Cabbage.


Tablespoon of soy sauce.

Half a teaspoon of Asian Sesame oil. This is the toasted kind. It's dark Brown rather than light. A pinch of sugar.

A pinch of salt.

And ground white pepper to taste.


Mix until everything is well combined. This recipe makes a lot of extra filling which you can freeze for use later on.


The wrapper on the work surface in front of you and put a little less than a teaspoon of filling in the center.


Stock pot, so I mean of course you don't have to put as much as I'm doing, so the noodles need to cook for about 8.


Done, you don't know you're not trying to like cooking, cooking, so here's my bok choy. Then I'm just nothing special.


And.

Sprinkle a little bit of.

Some Real Salt.


We take our knife. We're going to slide up right behind the head, come down into the belly cavity.

Slice right through the belly cavity. I like to spin.

The turn around come through here right there at the top of the head and.

Almost trace your steps once you get it all traced out and you can take your knife straight down to the backbone.

And then what I do is I turn the knife around.

Push the knife through to the other side.

I ran it straight across.

Now you can go ahead and grab your filet.

Then why it skin side down?

Skinny.


Basically what we do is we call when we do a tuner, we call Lauren amount. First, we're going to cut the belly belly bones out.

Once we get that done, we're going to go ahead and cut down.

The center line.

Take her gotta have a flexible knife. It's gotta be able to bend like this.

If you don't have one that won't bend like that, it make it very difficult to filet these tuna.

You just keep working it slowly.

And Voila.


Gonna have to.

Gotta go and take a little bit off at a time.

Is it comes in? It's almost like a triangle.

You really should use a curve edge knife to do this with. It makes it a little easier.

In the same sense, you wanna make sure you get all this dark meat out.


Fine line right here. What we're gonna do is we're gonna remove that.

You want to cut these really thin.

For sashimi.

Absolutely delicious. I wanted this fresh. We don't even need any less.


Eyeball.

Yes, I'm using regular sugar.


Assemble, add hot rice onto the Nori and all the prepped ingredients and top with Masago and spoon on some soy sauce and Wasabi slurry.


Where you were cooking bacon?

More bacon.


So let's get started. Here we go some nice bread.


Then on top goes Brad.

Sandwich right there.


Put a little bit of seasoning, salt and pepper right on the back.


So the main ingredient right here is this. This is an epic meal time. Bacon weave. It's a double 16 pieces where the bacon just gonna dump that.


A little bit of ham that I've got left over here a couple of places so we got the bank and we got the ham. Then we're going to go for some tomatoes.

Four massive tomatoes here. Got a little bit of.


Pepper

seasoning, salt.


Now you add some mass Capone.

You had your avocado.

And a piece of fresh salmon.


Roll.

You simply curl over the mat.

Apply pressure sealing it.

And now you simply move forward over it.

I just want more time like this just to get the right shape.


A little bit more mask point on top to make sure that the salmon.

Sticks properly.


Now you play style and over it is the best cut of the sound. There's no imperfection.


Now you add some cling film over it so that when you cut it, it all stays perfectly shaped up the press down the cling film.


Stay together.

Now you slightly wet your knife, so the rice is not stick to it.

And what you do is you cut off the end pieces.

OK, this will be discarded.

Now you simply slice in half. You slice your halfs into quarters.

And I slice your quarters into eighths.


I got a cold. I'm going to put it in here.

And microwave it.

Said he'd up and ****.

Not enough.

Let me use margarine instead of real butter. The Walmart Butter 'cause I like it better. I don't know.

Walmart butter don't taste like nothing to me.

I'll take some of this.

Heat it up.

Separate if you put it in there, you don't have much. You got it mixed together.

So we throw that in there in microwave.

New York

Hey, for you, for you guys. I sent that rough too.

This is what it looks like when it comes in. When you get a pound of it.

You can read it.

Comes in this kind of baggage.

McCarthy Spice makes it form.

So it ain't like he does it in this house, you know, do it legit.

Gives you a sticker you put on your own damn.

Spice container so save your empty spice jars and you know just use one of them.

And put the label on it.

So I guess it's cheaper that way too for him.

What is the?

That's what it comes in. Not that shrunk.

Food saver deal that I sent you guys that was just what he does for sample.


Got my butter warmed up.

Margin.

I probably look smaller.

Wanna hit it with some garlic?

Some onion powder. You gotta have some stuff kicks *** alot of stuff.

Good in the wings off.

Open app.

Put some salt in it.

Stir it up real good.

Like garlic a hot.


Dip your finger in water and want it along the outside edge of the wrapper to moisten it.

Full


The rapper over into a Half Moon shape as you seal the dumplings, be sure to press out any air from the center.

If you like, make several pleats in one side of the wrapper as you seal the edges. This gives the dumpling their traditional look.


Links though they're called pot stickers, you don't want them to stick, so add a little vegetable oil, about 2 tablespoons.


Make a single layer in the pan, put them flat side down and don't crowd the pan. Let the dumplings fry without disturbing them until the bottoms are Golden Brown, about one to two minutes.


Heat some oil in nickel high when it's hot. Adding some mustard seeds and crushed green chilies.

Adding some turmeric powder.


And boil potatoes.

Mix it properly.


Salt and black pepper.

And again mix it well.


Now, second step is to prepare a summer said do.

Add some salt to all purpose flour and carom seeds.

Pouring some oil.

Mix it and start kneading the dough by adding some water.


Libra Ginger

get a green onion like this.

About one CN.

So.

Swanson natural encia


Get the water out.

Get out of tofu.

1 Cup

seconds.

Free.

And this side just.


Wanna talk?

Just let it cook.

The.


Gonna be spicy.

Here comes through the.

Chili bean sauce

We need 2.5.

We use one teaspoon water to make some up before I add into the frying pan.

This is 1 tablespoon water.

You


Or

it sure is fine. Pennies for Greece.


And then with my head, I'm going to press it.

This way.

I'm pressing it like that, see if create a log.

You could use or so and you can see like this one.

Which is a history scraper and you just press it like that.

Nicely.

And this is your compound butter. Here was being pressed. Now I'm going to put that in my fridge.

For a good 30 minutes I will say it.


Eat some oil up and I'm going to use vegetable oil for this.

Once the oil is heated up, I'm going to add my sliced onions.


I've just sliced them, give that a quick mix and break up some of the onion pieces and separate them if you haven't already.

Once you've.


Cubes bite size pieces.

And give it another stuff.

And you fry your chicken and onions for about 8 to 10 minutes until the chick in turns white. On the outside, you must cook your chicken thoroughly for at least 10 minutes, but because I've broken them into bite sized pieces, the process should be quicker, but I'm going to definitely give this 10 minutes.


Chop, slice or crush.

And give it another stir.


Add some tomato Puri.

And just a touch of oil.

And the oil eases the blending, so just stir it all up.

And as you can see here, it's a lovely thick Curry paste.


Let the spices fry along with the chicken for about it.


And you can add Ginger at the end of cooking or during the cooking process.

That's lovely.


Now needing this dough will engage lot of your muscles.

You will have to grab this whole dough and then hit it with the help of your feast to push it back.

Repeat the process for few minutes.

Keep it aside for 10 minutes.


Cut it into two parts, like seems circle.

Take one part and put some water on the street side, folded to make a car.


He darlina cat height.

Deep fry them on medium heat until they are Golden.


So into a bowl I'm gonna pour some fresh cold water. Yes, we're using fresh water this time.


We're going to add a whole bunch of kosher salt and a fairly decent amount of white sugar, and we're going to go ahead and give that a stir until it's completely dissolved. And sure, this would be quicker if we used hot water, but then our water would have been cold and fresh, but anyway, no worries. 'cause after a couple minutes stirring that cloudiness will disappear and it will look like water again. And in the business we refer to this as a moment of clarity. And once your Brian looks like that, simply set it aside while we move on to prep the Sam.


The skin, but don't go through and then simply turn the blade parallel to the cutting board and slice it that way, and then we'll go ahead and do the same thing on the other side. Keeping the knife between the flesh in the skin and then once you've done that on both sides, go ahead and slide that knife blade right through like that and that piece of meat should come right off the skin all right, and I'm not going to show up. I'm gonna do the same thing to the other piece and then once I have those sections removed from the skin we can trim it up a little further. If we want you can see that little bit of Gray flesh there where it meets the skin.

So basically, anything that's not that beautiful orange splash. You can feel free to trim away and then once any fine tuning trimmings done, we're just going to turn that piece this.


Carefully cut about quarter inch thick slices and obviously you can cut him thinner if you want, or thicker if you want. But if you want to use my brining times, it's going to be kind of important to get similar going to continue to slice that a cross, and once our salmon has been sliced, it's time to brine and I like to do 5 or 6 pieces of.


Then start skinning skinning of the salmon should be done so you will be able to see a 10 layer of silver skin.


As you can use 430-A.

No, I'm cool.


Where is the salmon for sashimi and sushi now?

Sashimi and sushi slices are always cut against the grain.


Index finger.

Sashimi knife is designed to cut using the full braid by bring the knife.

And therefore has a long thin shape.

To utilize this, the way to hold the knife becomes very important. The index finger should be straight and farmery pushing onto the backbone of the knife.

I.


Against the cutting board.

When printing a sashimi dish, I imaged the mountain in Japan.


In a large bowl, place One Cup that's about 130 grams of white. All purpose flour and the flower will give us a structure to the pancakes, and then we're going to add 2 tablespoons both 30 grams of granulated white sugar, and the sugar will give us sweetness plus Moistness and also helps with the Browning of the pancakes. And then we're going to add 1 1/2 teaspoons of baking powder and this will provide the light and Airiness to the pancake.

And then Lastly 1/4 teaspoon salt which helps bring out all the flavors. And then I'm just going to wish this all together to combine. You know any lumps?

And then.


Ingredients you want them all at room temperature and I'm going to use one large egg and I'm going to just wished that now the egg will bind all the ingredients together. Plus it helps with richness an with Browning of the pancakes.

And to that I'm going to.


I could probably get more in here, but I know doing it in batches works great. So better safe than sorry, right? You want to be sure about the cure, so go ahead and place those slices in the brine and believe it or not, it's only going to sit in there for three minutes. Is that called quick here for nothing? So set your timer for three minutes and you could probably just let it sit there, but you know me.

I can't stand in front of food for three minutes without touching it, so I do move mine around a little bit. Like I said, probably for no good reason and then exactly 3 minutes later we're going to fish those out on to Iraq. Although you could probably just put these right onto paper towels. I just thought the rack would look cooler, but anyway, we're going.


Very important, we need to Pat those dry a little bit, so take a paper towel and kind of block those off. It's OK if they're moist, you just don't want him wet and then once all our salmon slices have been cured and patted dry, we're going to go ahead and put those on. A platter will go ahead and rap that nice and tight with plastic and then to finish the process. We want to refrigerate those until ice cold before serving. I would say a minimum of two to three hours, although overnight I think is much better as he sit in the fridge. Those slices of salmon kind of continued to cure and you'll even get a little more a firmer texture.

But anyway, we're going to show that thoroughly, and then it's ready to unwrap and use.


Just like 1/2 of a freakishly small wooden spoon, just stir it into a little soy sauce and then just give that slice of cured salmon a little dip and that is absolutely van.


The Nori Sheets in a pan over medium high heat. It's toasted when it turns to either a light fluorescent.


Color, then cut into force, now prep the imitation crab mine comes in.


States you can use the sticks as is, but I like to Flake it into strips because it gives a better mouth feel like biting into layers of across all. Then cut into the same length as Tanori. Traditionally, meneses mixed with the imitation crab to impart creaminess and to keep it together. However I like mine plain but add a generous amount of avocado later instead.


Now onto the vegetables. I know it's common sense, but be sure to wash them well. Prep the radish sprouts by cutting at the base of the stem.

Then cut the cucumbers into long, thin diagonals. Then Julian into sticks.


For the avocados it should be prepped minutes before serving to minimize oxidation. As you see I like thick slices of avocado in my rolls.


Phoenix stringless soup into a bowl.

Corn soup into a clean pan.


Fish source and the lime juice.

If so.

Have purple.


Put the soup back on the stove and bring it to the boil.

When the soup comes to the boy.


Prawns.

Thanks Emergently for two minutes.


Garnish with thinly sliced Red Chilli Spring Onion Uncut.


As we heat our pan first, the reason you want to heat the pan first is you don't want to put food into a cold skillet. You want the skillet already be hot, so we're going to render the fat off of this was basically means we're going to cook it a little bit, and then we're going to get it where we get the grease off of it. Then we're going to do is when that's done, I'll pull that out, and I will.

Remove all the fat the grease.

And I'm not going to throw it away. Don't worry, I'm going to use it. It goes back into the dish. So basically just warming this up now the beef I've got is Kentucky proud because when I buy meat for our program I use a butcher on the bypass called the fatted calf. Ryan does a tremendous job when he does that an he uses all Kentucky proud products. He tries his best to get only meat from Kentucky if you can. So I appreciate that kind of working with him on.


Get mine.

So I'm going to pull this out.

You know this wasn't dinner. I'd be looking for some breakfast right now.


Got that covered.

So we're going to take that, and we're going to lightly coat that in flower. And the reason why I cut that flower is that's going to keep it from sticking to the pan. Sauce can help Siri in the beef. Now, what happens when we put this back in? And this is where I had the bacon fat back in. This is the good part.


Minutes last step is we're just going to chop off some fresh Basil on it.

And one last thing.


Salted water to a boil.


In the boiling water until poke through bars form to the bite.

Put it in cold water.


Cool.

Admin.


Cream and mix well.


Did your creamy pops are valid for half an hour?


Yummy creamy pasta salad.

You can print the screen.


Photos on here.

Someone there?

Couple on each side.


Gotta have some cheese.

And cheese slices that run on top.

These are sticking together a little bit.

Sticking together, that's not good.

Sticking together it's alright.

It will come out just as well, all right. So you got your cheese slices on there.


On top of that.

OK, well not much more.

Shut the lattice there.


It is on the top of that.

The more the seasoning salt, pepper.


All the body away from the tentacles, so that's just like this here, and the innards should come out with it and now part of the innards. Here is the ink SAC of the squid and that's really great at flavors, risotto or pasta dough, but we're not going to use it today.


And the membrane that outer membrane should come away with it.

So now the last step is of course rinsing the mantle, getting rid of any sand that might be in the cavity here and now we're ready to cut the squid into rings and make the most delicious Calamari, which is a lot easier than you think. First, what we have to do is cut the tubes into rings so I have a little bit of paper towel.

To dry off the Calamari.

And you need a very sharp knife for this and you want to slice this into anywhere from 1/4 to 1/2 inch rings. If you didn't want to fry or columnare like I am today, you could certainly do so many different things. With this you could stuff the cavity with a nice breadcrumb stuffing and braise it in a little bit of tomato sauce. So today I'm using a very simple seasoned flour mixture.

For.


Little bit of Pepper, Coarse Salt, Paprika, and Cayenne, but you could use anything in this mix. You could use a little bit of Old Bay, so just mix it together. Sift all of your ingredients again. I'm using all purpose flour, but you could use rice flour. That would create a lighter coding, so this is mixed up nicely. I have a neutral flavored oil here in my pot at 375 degrees so you want a high temperature to fry your squid and now I'm going to put in the tentacles here as well.

And gently toss the Calamari in your season flour mixture. Any residual moisture will help this.


Time at all?

So it's been about a minute and a half, and the Kalamari looks great. It's a light Golden Brown color.

Transfer to a.


Tire rack as always when I'm frying, I like to transfer to a wire rack instead of paper towels because I find if you put things right on the paper towels they start steaming on the bottom and your batter or your coding gets soft and soggy right when you come out of the Fryer. Alittle bit of salt.


Napa cabbage first thing that you have to do to make kimchi is you want to get this insult. Why salt? Because salt does a couple of things. It actually dehydrates, it removes the water from it, and makes stabilize environment so that the right bacteria can grow in it. So first thing, just cut it and you don't have to be particularly fancy and how you cut it. It's all going to end up kind of smash into jar anyways. Then we.


To do is get it into Bowl. I use any type of salt. There's a lot of rumors about what salt not to use or what salt to use. I'm Korean. I grew up in a household. My mother really didn't give a damn. What kind of salt we use, as long as a result on it. This takes about an hour for the water to be removed from the cabbage, and once that happens we're going to drain it, squeeze it, and Add all the other essential ingredients. The kimchi, it looks like I'm putting a lot of cabbage in here.

And I really am. But once all the salt removes the water, it's going to go down by at least.


Just squeezed out. We're going to add everything else. I like my kimchi spicy, so I'm going to add alot alot alot alot alot of red.


Ginger.

You can actually put out. You can put all of your ginger and garlic into a food processor so it comes out nicely, minced. He don't do that easily. Chop it up. It doesn't matter. I don't suggest that you buy garlic, that's already precut. 'cause it always has such nasty flavor. And that's just something that you don't want.

Remember, lots of garlic, lots of Ginger.

Once all of this is in, I'm going to mix it, Kim. She takes about 24 hours if not longer to ripen, and generally it takes the temperature of about so.


72 degrees in sunlight or a light environment. In order for the good bacteria to foster. If you don't want it to ripen right away, then you want to keep it in your refrigerator or in a dark place. In Korea, we used to take big vats kind of like ceramic pitbulls.

Put kimchi in it, steal it really well and dig a hole in the ground and Bury it and it would be fresh for months until you dug it up. That's how we used to do it in Korea alright. Got all my.


Helican

Mix it up.

Who that's hot?

OK, and as you see nice color, this will ferment and be Super Tasty Fabulous. You can put this in a jar but before you seal it make sure that there's a piece of Saran wrap over it and put a rubber band on it, because it keeps all the oxygen out and what that does is make sure that the bacteria that grows to Ferment it is actually good bacteria. That's like it's good for your intestinal track. It doesn't create bad anaerobic.

Bacteria for you airtight. This stuff will explode on you once it starts to Ferment, it will leak all over the place, so make sure there is a bowl underneath you and you're ready to go.


Separated the sum on next step is cut into back rowing and.


Alright, so when you played the pasta, just gently lay it on the plate using almost like a twisting motion.


The pastor almost like a spiral weaved look and help give it some body as well. After that, you're going to generously spoon some of the sauce over the top of the pasta along with the meatballs. And then you're going to generously top all of this with some freshly grated Parmesan cheese. And then I like to use some freshly picked Basil leaves. Just the smaller leaves off of the plant and it gives it just a beautiful pop of green to this beautiful dish.


If you can't find a Korean pair in your local grocery store, you can definitely use a standard pair deuce. Do the same thing, peel it, and slice it for going to use a half of minced onion.

To this, we're going to add.

8 cloves of garlic, minced.

I love garlic.

Two that will add a finger of Ginger. I went ahead and Julie and Dan then minced it.

Two that were adding a green onion. Actually 3 green onions just sliced up.

To this right, adding.


Of soy sauce.

Or adding rice wine.

2 tablespoons of sesame oil.

Some Brown sugar. I'll go ahead and add the.

Exactly ingredients below an for a little bit of heat, we're adding some chili paste.


We preheated our grill to a medium heat you want. Be careful, the marinade. It's got some sugar in it and that you don't want to Overcook and burn. These ribs were looking at.

Two to three minutes per side.

It's been a little over 3 minutes. Let's go ahead and flip these bad boys over.

As in see we got a nice.

Grill marks just wanna make sure that they don't burn.

Well, let this go for another 3 minutes and I'll meet you back inside.


You press them when you press them together that they actually stay together. If they don't, that means they're dead, and if you toss them out you have to D beard them, which means you gotta take that funny sort of beauty thing off the side here and you just tear that off, give them a scrub with some nice water and it could see this one. Here is just starting to open. We're going to close him and just give him a few seconds and as you can see it is. You can see that.

Hazel


Is half half an onion. I've got three cloves of garlic. You can add more or less if you wish. Now I did say I was going to do some coriander or use some Curry.


Which is a nice Chardonnay into our pan. We're going to put some oil. I'm going to put.

About 3.

Tablespoons and then straight in with our onion.

Trust in that novel better.

Just give it a bit of a stare.


Now I love garlic. I'm adding three cloves of chopped garlic. You can add less if you like.

Straight in with your clean muscles.

Nice fresh Dill, save a little bit for the garnish on the top, just a sprinkle.

There's some nice chili flakes in there. If you had fresh chili that would be fantastic.

Hit it now with just a drizzle of white wine.

And as they begin to cook, the mussels should.

Doctor iPhone.

Around.


I'm going to add.

A good couple of spoons of the crushed tomato.

4 maybe 5.

Of the crushed tomato.

Get that across through.


And just cook those through, keep an eye and then give it a bit of a shake every now and again. These don't take long to cook at all. It's a very, very quick, easy, simple entree. And it's just so colorful.

And Delicious.

Alright, they're looking good. They can see this starting to open.

Kay?

These already.

Now you know when they're ready because they all started open out.


This is very impressive dish 'cause you got all these beautiful colors.

OK, the source has reduced enough now still a pouring consistency and you don't want it too thick 'cause you want it to sort of drizzle through all of those.

Muscles, so he's going to pour it over the top, finish off with a sprinkle.


OK, so now we're going to cut the chick in. This is just a partially defrosted chicken breast. I like to keep it a little bit frozen so that it's not really slippery when I'm cutting it. Usually recipes will costs. Are you pounding out chicken breast with a mallet solo from their flat? But I don't have a mellotron. Just use my knife right now. Just turning off little fat pieces.

And you find an area where the breath is nice and flat against the cutting board and then cut it in half. Kinda like Butterflying a pork chop.

Mary


Cracker eggs and table.

And we're also going to put our garlic powder and our guide label in this and mix it all up.


And we're just gonna mix our fresh parsley.

And about.

2/3 two half of the Parmesan, right?


Now these, we just want to slice into nice thin slices. If you can do majority of that bowl and we've also got Adam Mommy beans. Now these you can buy frozen soybeans, just defrost them and we're going to add those to the soup as well. I've had these in restaurants where they still in the pot and it was salty on the outside, so you can only get them in their pods or even easier still, I think frozen out of the pods as you would peas or beans, so this is going to be pretty quick to make them seriously speed. I mean, we're nearly halfway there if we put all of the mushrooms in with our beans they need to.

Very gently, kind of heat up and simmer for two or three minutes. Just soften the mushrooms and warm the beans through and that's pretty much it. This is really speedy kind of diet friendly. Great tasting suit that you can throw together in minutes. This is fresh tofu we need to do is take it and cut it into really neat little squares. Remember we serve it. We're going to start with a small spoon so you won't be. It's going to fit on the spoon, so if we can cut it into pieces and the thing with tofu is it has very little if any flavor. It's so subtle but remember the thing we've got going on here. It will take on all that flavor. Flavor sponge. It's like a flavor sponge that's really good for you.

Those mushrooms need another few seconds to warm through, and then I'll tell you can go in the mean time. We can look at our spring onions if you can just do a very very fine shred, define the better and they're going to go in really last minute little as we serve it with that crunch and that fresh.


Place just as easily, so I'll tell you can go in now. Do you have to use?


Some ground meat into it. Here I'm using ground pork. You can use ground Turkey, chicken, or beef. It's really your preference. Next you're going to add your chopped up parsley than some chopped up garlic. Here I'm using whole wheat bread crumbs you can use again, really whatever bread crumbs that you desire. Then next I want to add some shaved Parmesan cheese, some chili powder, some oregano, and some chili flakes. Once you're done adding all these ingredients, just give it a really good solid mix, making sure that all the ingredients of the bread.


With the meat, and then you're going to start forming your meatballs.

All right, so when you start forming, your Meatball is going to want to compress the meat in the beginning in between your hands, allowing it to really become one solid mass. And as you start rolling, you want to sort of loosen your grip just so you have a really nice smooth Meatball, and this will prevent any large cracks from running through the center of that meat, which in turn will.


Once you're done forming all your meatballs, these are about an ounce and a half a piece. You're going to want to get a large saute pan on high heat with some olive oil in there and then cereal meatballs for about 5 minutes or so until they turn really nice and Golden Brown.

Alright, so once you.


First year on them are going to add some chopped up raw garlic to the pan. Give it a few shakes and then you're going to add your tomato puree followed by some salt, pepper, some dry oregano and some Brown sugar. And then you're going to finish it off with some tomato paste.


Season it with some salt. Drop your spaghetti pasta in there and you're going to cook this for about 5 to 7 minutes, until the pasta.


Then you're going to give it a good strain and then coat the pasta in a generous helping of olive oil so that the noodles don't stick together. And then we're going to play this up.


Frying pan and fill it up with about 1/4 Cup of water and then.


Take your pot stickers and line them up.


Put it on the.


And put it on the frying pan for about.


After three minutes.


If your lid and let the rest of the water evaporate once the water is evaporated, you're going to be frying the pot stickers with the leftover oil from the pan, fry it for two to three more minutes until.


Let's take these tortillas. Cut him just like this. Come in force.

Don't have to be perfect.


Or their thick 'cause you don't want to run up here. Your play and you don't want to.

In the Fryer, bleeding out everywhere, so we're going to put just a little amount right there, like that and you're gonna smear it on the inside.

And you're going to keep to one of these edges here.

Keep away from this edge here.


Please add in chili oil.

Wait for the boys to taste it.


Ground Turkey here. Now you can do this recipe with beef as well. That's perfectly fine. I'm just showing you how to do a Turkey meatloaf here. I'm going to add in 2/3 of a Cup of bread crumbs as well as 2 tablespoons of dried minced onion flakes.