Non stick frying pan. Put some real butter and melt it. If you're using margarine, we can't be friends but please use real butter butter. That's what makes this actually work, because this butter that were melting here to medium to low heat is actually going to allow the cheese to stick into the bread which will allow it to karma lies.


Place two pieces of bread into the butter. Again, this is on medium to low heat. You don't want to make put this too high, or else it will burn and you don't want that. I'm using sharp cheddar cheese for this video. You can use any cheese you want. It really doesn't matter, but make sure you shred it. You don't have to use shredded, but that's what spray.


Best fold that over top and then we're going to the exact same thing after you finish placing the rest of the cheese on the top, we're going to.


I want to put a little bit more set than I would normally put in. This is the rice based dish OK?

Let's put these in.

OK.

And I'm gonna put one teaspoon prevalent.

And a little bit of water.


Just to put the courgettes and also the mushroom and everything else. And there's been an issue in there for us to to actually OK. Now we're going to do is we're going to put it on it.

Like so and when I come back to that in about 2 minutes, 2 minutes like that should be ready.

Have a look at that.


I put too much rice in that. Why is because it's?

Looking for one person really, but you can easily put more rice in there and make it for two people.

Just multiply on everything I've just done.

OK.

For a bottom.

A minute.


Let's get started in my bowl. I have One Cup of flour to which I'm going to add 2 tablespoons of sugar.

1/2 A teaspoon of salt and one tablespoon of magic baking powder.

I'm going to use a whisk to mix this. Whisking mixes everything evenly and actually sift the flour while the magic baking powder makes these pancakes nice and fluffy.


In another bowl I have an egg to which I'm going to add 1 Cup of milk.

And two tablespoons of oil.

I'm going to whisk these together well.


Once our mixture is well blended, we carefully add the flour mixture.

And we mix this until just blended.

Mixing it until just blended keeps the batter relaxed so that our pancakes are tender and not tough.


Now using 1/4 Cup of batter per pancake, ladle the mixture into a hot griddle or skillet that's been sprayed with cooking spray.


When you see Bubbles forming on top of your pancakes, you know the underside is Golden and it's time to flip.

Once these are flipped, let them cook for another one to two minutes until they're Golden Brown on.


But then how are the peanuts?

So now here it is. The spicy composed again.

It is finished now we can transfer it to the plate.


Cake batter in a bowl. Mixed mashed potatoes, egg and buttermilk. Gradually fold in flour to the mixture. Add strange spinach and mix.


Prepare sour cream before baking.

In a separate bowl, add green food coloring to the sour cream to achieve the desired shade of green.


The surface when they're ready, indicator on your skillet, turns off. Start pouring the batter in six equal parts.


Sides turn the pancake.


To place pancakes on plates and top with green sour cream and your favorite garnishes such as dills or bacon bits. For best results. Serve while warm.


And I'm going to put just a splash of extra Virgin olive oil just a little bit. OK, so that's maybe a teaspoon and again, I'm going to be using butter, so I'm going to put that into the olive oil. The reason why I do use a little bit of olive oil is because it's going to keep the butter from burning, so while that melts, OK, I'm going to.

I'm going to go ahead and chop the shallot.


Is really a no excuse recipe, it's just. It's just too easy, too quick not to not to do it. OK, and I'm not upset because we're making pinella bold, I'm upset because I just chop to Charlotte so I chopped my Charlotte managed not cut any finger and I'm throwing in the.

So let these.


Fish on the paper to remove the excess oil. You can serve this fish and chips with some French fries and tartar sauce is very delicious.

I hope so much you will enjoy this recipe. Don't hesitate to comment my video.


Winterm join me on Facebook, follow me on Twitter. You can share my video an also subscribe to my YouTube channel. I'm check my cooking Anna fuel it up barnabite bye bye.


So let's get started. First of all, you're going to need a large potato. Or, depending on the quantities that you make, you may want more. This will make about four hash Browns, and this is the size of my hand, so it gives you a gauge of how big this potato is, so I've peeled it and washed it, dried it with a tea towel, and now I'm going to great it.

Hey so I've grated that potato.

Now that the potato is being grated, I'm going to place it in the microwave for 1 1/2 minutes. I have an 1100 Watt microwave, so depending on the temperature and the power of your microwave, you may need to adjust that setting, but this is going in for 1 1/2 minutes.

K so this is just coming out of the microwave. It's just lightly cooked through. And before I add the rest of the mixture, I'm just going to start heating my nonstick pan on a low to medium heat.


Hey say to this potato mixture. I'm going to add.

2 tablespoons of Brown rice flour.

I have tried other flower, just plain wheat flour. I find it. It gets a little bit heavy whereas the rice flour just makes it crispy and a bit lighter.

It's up to you whatever flour you have on hands, but my preference is Brown rice flour.

Case to that I'm going to add just a little bit of white pepper.

Just season it to taste.

And about quarter of a teaspoon heaping teaspoon of Celtic sea salt. Just the course variety is what I've got today.

Could use whatever salt you like. If you have Himalayan salt that would be great too.

OK, so.

I'm going to mix this with a fork.

And just roughly.

Mix all the seasonings through and get the the flour or mixed in as well.

Right?

So I'm going to roughly divide this into four sections.

She's going to be my 4th.

Hash Browns

if you wanted to. You could also bake these in the oven or even get them started in the pan, and if you have an air fryer it would be perfect for your air fryer as well. So number of options on how to cook them without oil.


So to help shape these, they will be a little bit sticky. I've just a little bit of water on hand just to wet my fingers.

Can help to shape them.

You can do any shape that you like.

I'm in the parent firm, just using a small pan today and I'm cooking two of these at a time, but obviously if you want to make a large batch, probably the oven is a better option for you and you want a fairly high heat, maybe around 400 degrees Fahrenheit, around 200 degrees Celsius. An column for about 15 minutes, then turn them over and do about another 15 to 20 minutes depending on the texture and the crispiness that you like it for the pan cooked.

Version I like to cook them for about 5 minutes on one side, flip them over and cook them for about another 5 to 7 minutes.

So as you can see, these are super easy to make.

No.

No presoaking of the potato. No straining the potato. I just like really simple, easy recipe. But don't take me long to make it also.

Enjoy.

So once your hash Browns cooked, all that's left to do is to.


Ginger about one teaspoon amount and then we gonna put this into food processor to plan we're going to.


Come the meat and the front.

Now into the blend, you also want to add about a tablespoon of tapioca starch or cornstarch or potato starch so it can buy all the ingredients together. A tablespoon of vegetable oil.


Marinated cesio you can cook on the stove or roast in the oven at 200 degrees Celsius for about 30 to 45 minutes until cooked.


Bundle of the egg noodles and losing it out and then submerge into the boiling water you want to cook about 3 to 5 minutes depending on how thick.


And toss with some sesame oil so the noodles won't stick to each other and also to give it a nice.


Quickly blanch the bean sprouts and the bok choy.

And Cook the one time dumplings until they float.


Top of the noodles together with the chasu slices.

Also add the garlic Childs and then laid or the hot soup over.


A tablespoon of oyster sauce if you have. This is optional and a tablespoon of fish sauce. Of course, some freshly cracked pepper and.


Into a paste.

You don't need to planet to find just.


Prepackage like this the it's a rose red spot seasoning mix. Each package will come with two small packets. We gotta just you one of them and then mix with 120ML of water and then we're gonna marinate about 600 grams of Hawk. You can use pork shoulder so it has a little bit of fat in it so it's more choices. And then we're gonna leave the marinade.


All the onions are.

Browning, I'm just gonna cut this into small strips.

As best as you know, how doesn't have to be perfect, but it does need to be quick.

Gonna go ahead and throw about half the salmon in.


Hey.

We put in the vodka and we're just going to let it reduce a little bit. Technically you could do a little flambe action, get little flame both going, but since we're filling this in my home, I don't want to set the house on fire. Do that. OK, so we're ready to put into the tomato paste, and again, this is fast, so Jason. Fast recipe.

Melted the tomato a little bit and I'm going to throw in about 3/4 of a Cup of heavy cream into the sauce.


Lower the heat, little bit not going to throw in the parsley. This is actually fresh parsley that I previously froze, so I just keep it.


And now I'm throwing in the chives, throwing in the remaining salmon that I had popped up earlier.


I'm just gonna throw it directly into my thoughts.

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So the first thing that goes is some olive oil in a pan.

Some garlic.

And without it changing color, the next thing that goes in is the bread cubes. We have to toast this on very very very low flame. But the idea is to make sure it is nice and toasted well. You can also use a mixture of butter and oil, but I love the taste of olive oil. So trust me when it comes to this recipe, stick to olive oil.


Parsley.

Finally chopped parsley.

Little bit of black pepper, so I'm just grading in some fresh parmesan on top of the croutons so that they become nice and cheesy.

And I'm not going to toast it any further. I'm just going to give it a light toss.

And that's about it. The flame goes off, and here you have some nice parmesan flavored croutons.


I'm using vegetarian mayonnaise, which is made of soya next semantic and some salt. Freshly crushed black pepper.

Finely chopped parsley and finely minced garlic.

The next that goes in is some Parmesan cheese.

Last goes in a tablespoon of chilled water. What is very important in this recipe? Because that is actually going to make it like a thin, flowy dressing. Otherwise this is addressing made of mayonnaise, which tends to become a little thick and clogging. Water will just make it nice and flowy so there I go. A quick mix and then you have this beautiful Caesar dressing. Absolutely done and ready. Make sure when you're adding salt in this recipe.

It's to its absolute minimum and required quantity, because Parmesan also has solved so remember that now that the Caesar dressing is ready.


Water, I'm just going to cut a few inches from the base and I'm just going to release all the leaves.

Like so you'll see there's a center stock which needs to be removed and all these leaves. I'm just bundling them up together. I'm just going to roughly run a knife through this. Just make sure it gets cut.

Just make sure all the letters has been cut. You can just hand snip a few if you want to avoid the knife completely, you can just edit at random.


All adding in some croutons.

Nice light and Chris hiding in a cut lettuce leaves.

Just grating in some fresh parmesan cheese.

Once the Parmesan is done, just giving it a light toss.

They have these leaves beautifully mixing with the Parmesan cheese and croutons.


Beautiful salad bowl.

All of this now goes in this salad bowl.

Topped with some croutons dressed with some beautiful Caesar dressing, so I'm just dropping a little bit of this on the salad.

A little more parmesan cheese and there you have this one.


Are you crying yet?


Let's make our dough first.

So I have taken all purpose flour to that. I have added carom seeds and add salt as per your test to this I'm going.


Tablespoons of oil. This is regular sunflower oil.

Now mix all these ingredients very well.

Using your clean hands.

And by taking small amount of lukewarm water at a time, need this though.


The outer cover will become Brown very soon and the samosa will not get cooked from inner side. So make sure you cook them on medium flame.

You can see I have got very nice Golden Brown color on these samosas and my samosas are ready, so I'll take them out on a tissue paper.

And this most other ready serve hot with any ketchup or chutney of your choice.

Did samosas on a tissue paper.

And serve them hot. So did samosas. Immediately with a green chutney and ketchup.

I hope you have enjoyed this video. Thanks for watching this.


So take small amount of water at a time and keep need.


So in a band I have taken one tablespoon of oil and to that add khuman seeds.

There are so many varieties of this potato.


Human said crackle and crushed ginger and green chilies and sorted for two minutes.


And give it a mix.

Just sort it for a few seconds and then add mashed potatoes.


I just have matched them using hands.

And mix it well.

If you want, you can add green peas to this.


Just give it a mix and this potato mixture is ready.


Make a round of this dough.

And now they take some oil and let's roll it into a roti.

From one roti, you will get two samosas.

Make sure you roll it evenly from all the sides. Now this roti is ready an let's cut it into half using a knife.


Then take half portion of this roti.

Take some water an applied around the corners straight corner of this roti, half roti.

And then fold it like a cone as shown.

And secure its edges very nicely.

Can see I have pinched it's Dopp and now from inside and outside secure it's ages perfectly so that our mixture will not come out.

An you will get this cone like structure.

Now fill in this potato masala into this cone around 121 and half tablespoon. It will depend upon the size of your samosas. Do not fill it too much.

And now at the backside of this samosa, it's the front side where we connected to ends and on the backside make a fold so that your samosa will stand like so that your samosa will stand and after making this fold again apply some water on the edges and secure it.

Very nicely.

Fold all the edges.

Join all the edges and secure it very nicely and you can see our samosa is ready.

I hope you have understood the procedure. You can see the plate at the back of this samosa which will help in standing this samosa.

In the same way I'm going.


Wanna do vegetable briani using mushrooms?

So I'm going to cut them all right?

True.


Courgettes in

best cut these slightly different alright because we want them to be quite crunchy and quite hard. What you don't want is to be sort of.

Blended into the rice. That's why we've left on my back. Quite chunky, quite hard.

Now some rest.


Donors and say you cannot put spinach in brownies.

Why not you tell me why not? You can put anything in India.


Right now this is going to feed one person. I guess I suppose you could stretch it too if you just put a bit more in it, but.


Smaller name Quivalent off now remember?


Put the kimchi in a glass jar.


Things should be good. I had One Cup of Maida.

2/3 tablespoons of corn flour.

Little pinch of soda, salt, chili powder and add water and you can also add the bread crumbs so that will help thicken the batter.


Make sure.


And then called them.

With your bread crumbs caught them well and then defat.


OK.

An ISIS US, I'm sure there's not much choice to access us.


I'm hungry now.

Yeah, and expect it Arian.

Photo I mean, except for the shoes.


First chop older vegetable.


Come up the frying pan with oil and put bit of garlic and green pepper and put the chopped veggies in order of this first carrot.

Second onion.

3rd zucchini.

Add bit of salt and pepper.

And mushroom

you see the color has.


Put the salt, eat veggies on the rise and a fried.

Pour a bit of sesame oil and red pepper paste.


Garnish it with the chopped lettuce.


Egg.


Got some Brown sugar here. This is Saki, but you could use any cooking wine that you have. Soy sauce.

Finely chopped garlic. Don't use the bottled stuff if you can help it, and some coarsely chopped spring onions and we need to dissolve this sugar. We're going to marinate this meat in our.


Tonight he OK we got a good sprinkle, some sesame oil. He always imparts a lovely flavor in your age.


Flavors inside the plastic bag and not get out into the fridge, and we're just going to drop our meeting.

There without meat safely net bag, which can pour over a marinade, now expel as much air as possible.

Trigger little garlic bits in and give it a good massage to make sure all of those.


Some oil.

Anne.


Marinated strips of beef on the Top Gear here and having a really good sizzle.

We have some mushrooms here.


Are we just gonna put in the little Moat around the outside about cooking the residual heat without burning and the juices that fall out of the meat will flavor those as well?


I've got a few spring onions we're just going to put around the outside as well to serve with our meats.


Spin of cornstarch is going in, and then you want to get in one teaspoon of chili powder right in there. I'm going to get some paprika.

And do also one teaspoon of pepper duck.

We're also going to get in one teaspoon of cumin and this would be a great thing to do if you wanted to like triple this or even quadruple this and just make a big batch of this seasoning. That way you've got it ready to go anytime you want to make these tacos OK, and now I'm going to get in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder and half teaspoon of dried oregano already. And then we gotta have some salt in here somewhere.

3/4 teaspoon of salt and 1/2 teaspoon of.


I just chopped up and then to this I'm going to add some garlic. I'm just adding about a teaspoon of garlic and this is going to be a nice little guacamole topping on top of my weeknight tacos. My mom didn't usually make the waka moly part. I kind of added that in because I just love guacamole, but yeah, we usually had. You know, shredded lettuce and chopped up tomatoes and things like that, but this is so simple to whip up and avocados are a lot more common now than they were back in the early 90s alright?

You can see how that starting little quite welcome away very, very simple, especially if you've got a good right.


Just comes together really well. Now I'm just gonna add a little lemon juice to this. Normally I would probably use lime juice, but I don't have any line today, so lemon juice will work well.

So just get that mixed up.


OK, so I'm now just Browning the ground beef. I'm using really lean ground beef, so there's not a lot of fat in this at all. We really don't need a lot of fat in this ground beef because we're going to add so much flavor to it, so I'm sure you have all done this before just breaking up the ground beef as it Browns an I did go ahead and buy the crunchy shells. I just seriously I had to have the courage shells I wanted to be just like it was when I was a kid. So get the crunchy shells and you put these in the oven at 3:50 just according to the package.

That's just going to make it make the shells a little.


Get Christy.


In the hot hot oven goes a Yum Yum pie. We're going to need about 25 minutes in the oven.

And our pie is done.


You need to cover it up so that the heat is sort of retain. Annual kyma doesn't become tough.

Let's start the guests.

It should take about 15 to 20 minutes now.


The potatoes.

Half of the key that we've taken.

Now that the butter is melted, I'm going to throw in the onions.


Going to quickly store it.

Now.


After giving it a thorough store where I made sure that the schema which was a huge kind of mass after it was cooked, I'll just read it up a little to kind of soak in the Mccalla. Now I'm going to.


But the key mine the onions cooked for about 5 to 10 minutes, but it's.


Thought about.

25 minutes.

The oven is heating.


Add salt to it and mix it up.

Your base for the shepherd's pie.

Is done.

I'm going to now pour this into the pie dish.

You want to be sure to put the kemah all over in a flat and layer.

Because your potatoes are going to kind.


I'm just going to even out the potatoes. What I want to do also is to seal the moisture inside the kemah mixture.

So that when it breaks, it's sort of.

Cooks within itself.


I get it. First thing you wanna do is you wanna put the pot of water on the cook top and let it boil. We're going to go ahead and set it up too high, too low.


I'm just going to use for Hotdocs and we're going to split each into four pieces in half and then in half again and same with the other one.

Then we're going to grab our hot dog pieces and put the spaghetti right through it so it's in the middle. We have the same length of spaghetti on this side, and This site is, well. This is the part that you can delegate to a kid, and you want to have about 10 spaghettis in there. There is really no strict rules, so you can put.


The water is already boiling, so I'm going to switch it up to medium and we're going to put this hot dog spaghetti right in the pot you want to be gentle not to break them. Be careful not to burn yourself. You want to hold it at the very top.

After a few minutes and drop those spaghettis in there, when they soften up we're going to cooking for about 7 to 8 minutes between your new spaghetti election. Will give you the direction on the box alone, you know.


8 minutes past and we're all done. We take him out to those kitchen pliers and put him right on the plate and water. Fun, beautiful project you've done with your kids. They're going to be so sad and just by looking at that, would you look at that beautiful? This proportion makes just one portion. If you need more, just make a couple. Let me tell you, this will wake up in their kid inside of you. You can see these numbers, the salt and pepper, or put it.


Ambled eggs to cook them over low heat and keep them moving in the skillet, and use enough butter too.

Make them not stick and this will ensure that the eggs do not take on any color and that they remain.


Golden.

Whisk 3 eggs in a bowl like this with a fork.

People add water, they add milk, they add cream to their scrambled eggs. But if you're cooking in a pan, the way I'm going to.


Well, broken up, I'm going to go ahead and add in my onion and just continue Browning the beef until it's all all that pink is cooked out.


Does the cornstarch in it, so it's about the same amount as a packet of Taco seasoning has in it artist smelling good. Bringing back memories. I think this might be a new just weekly dish that I make again.


Just like I think they did with those packets. Put that in there and I'm just going to go ahead and cover this up and let it simmer for about.


Then, if my Taco shells put a little ground beef in here.

Alright.


Cheese 1st add fresh grated some pepper Jack cheese.


And and put some of my yummy guacamole in here.

Yum fresh waka moly so this.


For its part, the leader of the voter Passport Card, guys.

This does she.

OK, so don't forget that she depends on the how much is.

And then wait and do get water warmer but not the boat never boil.


My name is not going to cut the tofu into cubes.

And now we're going to drain it right now that this is starting to boil. Remember, we don't have to. We can make it boil too much. We're adding the tofu.


Now we're putting the seaweed in bulk.

No, I don't know. Maybe 1/4 Cup?

That's just gonna you know what that's going to expand in the water. OK, so yeah, it's not 1/4 Cup.

It doesn't have to be exact spine, just with the just with the tofu and Siri now to series. Expanding now and we're just going to wait and talk with don't post often severe to get warmer and then we put the missile after perfect.

Alright.


Is notice this is a very very slow simmer. This is what you want. You do not want this to go onto a royally rolling boil. OK, so now we're going to add the missile about 3 tablespoons guys. What do you call this year? We welcome it.

Now notice how she's adding this inside a kolander and slowly deluding it into the water. She's not just dumping it into the water.

OK.

So she's gonna taste it to see if we're going to need a little more misa.

Perfectly good. Alright so now our meso soup is going to simmer for few minutes OK?


Just before you're actually eating, eat just.

Fresh spring onions.

Now we're going to.


So I am going to predict distally.

With a little bit of oil.

Make sure that this happened before you tried again.


And always had.

Victor Chicken in the egg.

And then.

Put it in the bread crumbs.

After that.

Friday

yeah, let's say that a game already when they are medium ground.

Like this?

It is almost ready.

Define afflicted.

In the chicken under baby.

You cannot transfer it in the place.


It's putting it basically over medium heat.

When this please have.

With better or in.

And then.

So they did unknown.

After the onion.

After ginger.

And then Lastly.

At the Guardian.

They are lightly browned.

You wanna smell the pig recipe?

Anyone know add the soy sauce?

The vinegar.

Endlessly.

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post.

We are going to see.


Just to make it take in.

When it is boiling.

Let's make it simmer.

Then they know at Karachi the paper.

For the spicy flavor of the sauce.

Vistaprint dish popular to the Japanese.

Because of its spicy paper.


OK, now add the chicken.

Let the chicken soup, the sauce.

Make sure that the sauce is delicious so that this will make.

Abandoned, flavorful dish.

When the dish is almost ready.


So I like to use these bags. You all know that so for this dish you can use any potatoes. I'm using a Brown russet an it's a big one. It's a fatty today.


We need a heater oil up. I'm using a really big frying pan. I want a lot of surface area to get the crispy edges on my hash Browns. I'm turning this on high and I'm going to put my oil and today I'm using canola. Any kind of vegetable oil or lard is fine and I'm going to use about four tablespoons of the oil you want to be generous 'cause you want really crispy edges. I'm going to drain on paper towels and take the extra oil off so.


Kit for all that oil. Right now I'm going to great my potato now so you get a greater with the biggest holes possible and just go to town. This is a dish you can make at home in about 5 minutes. I love the speed of this an it's so delicious and it's homemade. This is better than any fast food hash Browns will buy because everything is just so fresh. These potatoes haven't been frozen. When you get down to the nub, that's when I grab some favorite else so I don't get my fingers all messed up.


I have my plate with a paper towel on it to catch all that grief. I don't want to eat. Let's see if it's hot enough, it's on high, I'm just going to little one in.

Sizzle, sizzle, it's time to cook, so grab a handful and just layer it thin you want a thin layer.

Because it's only going to get Brown on the first layer. Touching that hot oil, spread him out with a spatula and that's a hot that's on high.


I love cooking fast and getting to the finish line, so I often cook on the highest heat, but that's OK if you're right next to your food and your babysitting it, which is what I'm doing so I'm good. Get your salt now an you put your salt on it. I'm assault girl. I have no sodium issues. Far as I know yet, so I'm pretty generous with. That's all. I'm not a pepper girl so I'm leaving out the pepper but you might like pepper in your hash prints have.


Poke with your spatula to make it larger. You may not press an you may not stir you do that. You're not going to get that crispy Brown side. That's the secret for making progress when you can see those Brown edges. Now look at that. Check it. Check the bottom. That looks really good. Almost time to flip. Look at how that freely moves in the pan. Loving that. Let's check it again. Now that looks great for me. That's exactly how I like it, so I'm going to use a tooth spatula.

Flip method.

Ha beautiful.

A little more salt on this side too.


Oh no, that's ready. Look at that. That is so perfect. Yay oph right ago.

Now just put your hash Browns on that paper towel. Get that extra oil off, flip it.


Just in some nice thin slices.

Cut the book on Chinese well in some slices.


Put this down first. Always first, just put that over the top nicely.

Also, maybe not too closely.


Fresh tomato on that because I love it.

I'm in assault on the tomato itself.


Don't worry, but let's say you're going to get some of this beautiful pizza.

Such is it is.

Shoes.

Say hello hello.


A little bit of oregano.

This gives a little bit of sweetness.

Handsome fresh basil.

Can I put something in? You can grab some olive oil and the good thing about this is we're going to put some now and we're also gonna add some fresh basil just after we pull it out of the oven because that'll give it a bit more fragrances. Workers, the basil might be cooked in a bit more vibrant as a basil intensity because it just goes beautifully with that. Here we got plenty of battle.


One that only just went all over, but I don't know that you got the touch perfect.

Wonderful thank you so much and will put.


Add the paste now.

The coriander and pudina paste, half a teaspoon of Holly.

I'm going to.


Bit of water.

And now the fun part mashup.

Just going to drop the masalas into the meat and you can smell the flavors. It's just going to be impossible to get your tummy rumbling once it starts cooking, because this aroma is heaven. Now that I'm.


And to start off, we're going to have a half a sheet of nori seaweed.

And a palm full of sushi prepared rice.


And gently with wet hands, pressed it out to the edge, and will sprinkle some of our toasted sesame seeds on and then also are black ones. I like doing it at this stage because you get it on the whole roll.

It really gives a nice presentation effect.


To be really thorough, get a nice.


A sesame seeds on the outside do it when it's flat.

In this case, we're going to add in the spicy tuna.

Now the big thing here is you want to get a uniform amount so the rules consistent.

Sometimes it's easier said than done, specially when you go and roll it up, but you want to try the best you can to get a nice even layer of the spy.


Cucumber slices.

Like I said, it really mellows it out a bit and gives it a nice crunch and nice crispness in the.


Or

now holding that filling down with my fingers, I'm going to press it down and then.

Fold it over just a little bit.


Cut the roll in half.

And once you cut the roll in half, line it up again and then cut that in half again. Make sure you clean your knife off in between cuts. Have a wet terrycloth towel there just to wipe it off.


Hot dogs on.

Place the dogs opposite the fire.

We don't want to burn him.


Alright, let's cut up the pickle.

Don't some onion.


Here's a few minutes later.

Through those buns on and just warm 'em up.


Alright.

Moji


Right, let's throw some mustard on.

Garnish him up the way you like.

And if you're an onion lover, you want to.

Codem couldn't fit nice for Dahlia onions right here.

Fresh Pickles


You owe me and I'm alright.

I'm alright.


Feeling alright?

The sun is hot in makes me.


Beautiful.


Now.

If you don't have a griddle.

What you can do is you can just do it in a skillet like I've done here, or you can also just do it.

Inside of the oven works great as well.

I like my bacon really crispy like this.


Bring out this bacon.

And we're going to just sort of.

Turn it over and see the lean leanness of that.

Wanna make sure you shop for that lean bacon?

Sometimes it gets lean. It's going to start curling a little bit on you like that.


Once you get.

The bacon for the right Christmas that you particularly like.

I wanna get some of that oil out of there.


Your pita bread or your peasant bread.

Either in the oven inside of the skillet, or what I like to do is I like to just heat it up just a little little bit.

Like I'm doing there.


Taste even better, so I'm gonna take out tomatoes and give a little salt.

A little bit of lots of cracked pepper.

And then what? I


Beautiful little bib this morning.

At the market and I'm just going to lightly season that. 'cause that's gotta taste good as well with a little salt and a little pepper.

And then.


Inside of that. So I have here a little saffron aioli and we do this occasionally at emeril's so instead of just a plain old basic mayonnaise I have a little bit of saffron aioli.


What I'm going to do is I'm going to take some lettuce.

This is Emerald's version of BLT and I'm going to add me some seasoned tomato.

And then what I also like to do is I got a little bit of herbal. You could use whatever you like. I'm going to also use a little bit of.

Grated cheese 'cause I love cheese even though that you won't find out at your old local diner like my friends there in Fall River at the Almacs Diner.

And we're going to put I love bacon. I'm going to put a lot of bacon on there.


Step one, prepare the noodles. You will need one package of rice noodles in eight cups of warm water. Soak the noodles in warm water for about 15 to 20 minutes or until the noodles are soft.

In the mean?


And adding your palm sugar in water. Stir the sugar around to break it up and allow it to completely melt in the water.


The noodles to side with the pan and crack some eggs into the middle of the pan. Scramble the eggs and then mix it with your noodles. Now add in the cooked.


Tofu, as well as the remainder of the sauce and toss everything with the noodles.


Finally, at the chives and Bean sprout at the very last minute and mix it up with everything.


Before eating squeezed on some lime, and now you're ready to try your yummy yummy.


Add in the timber liquid oyster sauce and fish sauce and mix everything well.

Once the soft.


Remove it from the heat and strain it to remove all the crystallized sugar pieces.


We mix in the garlic chili sauce instead.


Turn your heat on high and adding two tablespoons of oil, then adding your shallots, garlic, and dried, sure.


Adding your tofu and chicken and cook it for about 3-4 minutes until the chicken is fully cooked at a tofu is slightly Golden Brown.


Then add in your shrimp and cook it for two to three minutes until it's.


Pour everything into a bowl and set it aside.


Supporting 2 tablespoons of oil with your pan on high heat and add in your noodles. Pour in half of the sauce that you made earlier and then stir fry the noodles until it is well coated with the sauce and added some water until the noodles are your desired consist.


And then have pounds of young radish. They move any bad parts and wash them several times. Cut them into about 1 1/2 inches length.


Spread out a hand for across the bottom of a big missing. More evenly, sprinkle some coarse sea salt on top. Repeat this process until there is no more remaining radish. I used about 1 Cup of sistered. Set it aside for about an hour.


Or about 1 Cup of the broth you saved or water inside.

Close the lid but leave it on loose leaf.


Meanwhile, make some brass for the kimchi at 4 cups of water one drive and to be packed 6 pieces of kelp. An OneDrive stuck emotions.


Help.

Then cook for another 5 minutes on medium high.


Discard the entropy pack and mushroom that it.


For One Cup of the broth or water in a saucepan and add one tablespoon of sweet rice flour.

Stir until the flower completely dissolves in the broth. Cook on medium. Keeps turning it.


Flip the lettish pieces over a couple times, but not too often so that they will get sorted evening.

For better flavor and texture you have to handle them very gently.

After sorting the lettuce for about an hour and liquid, it will start to form gently wins the radish twice and then drain.


Combine the cooled rice flour mixture and all the ingredients for the sauce.

Mix everything together.


Added rain delay dish and chopped veggies into the sauce.

Mix everything gently.


Well, let's see.

Into my head.

You should run.

Sure no.

Clear all.


Black powder

and I'm going to add everything to the chicken and mix well.

You can get this recipe and more on my Facebook and Google Plus page. Remember to come and give me a visit.

You'll see a lot of people use flour to coat their chicken for this recipe, but the cornstarch is going to give it a much crispier texture.

I'm going to refrigerate the chicken for 20 to 30 minutes while I get everything.


And to your chicken broth, you're going to add the soy sauce.

And the hoisin sauce.

Don't worry, I go back later and scoop now that out.

This asked me awhile.

The rice vinegar.

The sugar.

And as you make this, you're going to have your level of sweetness that you like.

The cornstarch.

Now I'm adding the heat, the chili, garlic sauce, and the Chili Peppers.

Those are optional.

And the green scallions.

For the garlic I'm going to Add all the garlic except about a teaspoon.

I'm going to save that for later.

Give that a good stir and set to the side for 10 or 15 minutes to let all those flavors combine.


Thermometer, because this is a crucial part, you want to maintain your frying temperature at 375. If you don't, your chicken will be soggy.

I'm going to fry this chicken in batches of 68 pieces at a time. This will help maintain my oil temperature since these are nice sized pieces on frying four to five minutes until they are Golden Brown.


To help absorb some of the excess oil here I'm using some leftover coffee filters.

I don't use them anymore, but they still have a good use.


One medium high heat. Place about a tablespoon of oil in your wok.

Add the white scallions, the ginger, and the remaining teaspoon of minced garlic and stir for about a minute.


Now add your sauce slowly and be careful.

Bring up to a boil and stir and you'll see the sauce thicken.

It is smelling so good.


Now add your chick in anster just to get the chicken pieces covered with the sauce. Ann it's ready.


Do sesame seeds on top and put in your serving ball.


And then we.


Seaweed.

Rice made with my hand no no. Hey it's gonna stick it to him stick to my hand with my fingers.

It's up to you.

So I spread it all around, yeah, but you need to. You need 1% to sync media here. OK, so the edges here. OK, OK and then then.


Avocado.

Like this?

Nami.

Red Bell pepper

Bell pepper, but you can actually put whatever you want. Whatever you want. Yes, I like this.

Some shrimp.

You like shrimp? OK, I put them on top of the avocados, yeah?

Then put some cream cheese in cheese.

New technique.


Simply roll it.

What is this?

Keep the ingredients in the center.

Anne.

Rory.

Roll it.

And the thing gets Oh no. Oh I see. Keep going. Keep going don't look inside.

Inside, just like roll it yeah.

This part will stick to the another CV, so yeah, keep doing.


Then you shape it with your hands.

Oh yeah, shaping my role.


Cut.

See the red sticks to the neck.

To put this.

One looks beautiful.

Yeah.


The croutons I have some bread here with me.

I love using white bread, so I'm just cutting the sides off and then I'm cutting them into small cubes the size and shape of the crouton can vary as per your choice. I love small cubes. I'm going with that traditionally. You can also tear them. You don't need to cut them, you can just stare them at random and you can just use stone bread.

So yeah.


In the eggs at all. So basically a tablespoon of butter in a nonstick skillet.

And get the butter so that when you drop a little bit of moisture in it, it'll splatter.


Put them right into the pan.


And just keep moving them around, cooking them over low heat.

You want the eggs to cook and set.

But you don't want them to Brown or.

Get you hard.

So just stir around.

This looks so good, really perfect.


Teaspoons of chili powder. I'm going to do 1 1/2 just because Chris and Adalyn aren't huge fans of that and then the one teaspoon of.

The ground cumin.

And you're going to want to mix this up, and you're just pretty much creating a dry rub an after you mix it up. You just want to put it on both sides of the just dry, rub it onto your.


Go ahead and place a tablespoon of olive oil in a skillet and heat that up, and then you're going to go ahead and place your meat on there or your roast on there, and this is already already seasoned. As you can tell, you want to go ahead and sear it for about 2 minutes on each side. You just want to kind of brownish.


And you're just going to want to saute it in the pan.

Now go ahead and add your Cup of the sock.

And what that's going to do is it's going to deglaze the pan and just kind of get all whatever is left from when you cook the meat off in there and just add flavor to the meat once you add it into the crockpot. So go ahead and just get everything that you can off of the pan.

Now you wanna go ahead and add the two tablespoons of tomato paste.

You're going to go ahead and just let the mixture thicken. It will take him a little bit, so just kind of mix it and let it thicken up and then go ahead and pour it over your pot roast that is already in your crockpot.

Go ahead once the sauce is nice and thick, go ahead and pour it right over.

The roast

the Chuck roast. It's in there.


This will place 5 pounds appealing, quartered or cubed Yukon gold potatoes in a large pot of lightly salted water. Be sure there's enough water to cover the potatoes by about an inch.

Bring the water to a boil over medium high heat, then reduce the heat to medium low and cook the potatoes until tender, about 15 minutes. Once tender, drained potatoes.

Transfer into a large bowl.

And mash mashing the potatoes first ensures that they don't turn to Bluey. Once you add the rest of the ingredients.


Mashed potatoes will add 6 ounces of softened cream cheese, 8 ounces of sour cream.

1/2 Cup of hot milk.

2 teaspoons of onion salt.

And ground black pepper to taste.

Mixed ingredients with the potatoes and adjust the seasoning and consistency as needed by adding more milk and pepper. If you're a fan of garlic, feel free to add a teaspoon garlic powder as well.


Transfer the potatoes to prepared casserole dish and cover with foil. If you're making these ahead of time, keep them refrigerated. Otherwise, bake in the preheated oven for 50 minutes.


I'm boring fresh lemon juice over the sumac.

I'm.


Garlic over the mixture.

I'm adding olive oil.

And blending it.


I'm chopping all the veggies starting with the tomatoes, the cucumbers.

The Bell Peppers.

The radishes.

The purslane.

The lettuce.

The parsley.

And finally the onions.


Now I transfer them to a salad bowl.

And for the dressing.

And toss a bit.


I'm cutting strips of pita bread with kitchen shears.

And frying the sticks and hot oil.

Until goal.


Put some olive oil into a hot pan and add the pancetta or the bacon cubes.


In a large bowl, combine the 2E about 2 tablespoons of Parmesan cheese.

Heavy whipping cream. The pinch of salt and a good amount of pepper and give it a good mix.


Drain the spaghetti and put it in the pan with pancetta.

Add the carbonara sauce and mix it well.

Add some more pepper, mix it again and that's it.


Yourself braatz.

A whole onion, 32 ounces of beer.

Room temperature put it on the grill.


That's the 28 ounces of stewed tomatoes. Roughly chopped Bell pepper and one tablespoon of Brown sugar. 32 ounces of beer. Now that's what.

The brats are going to stay in.


Are brats?

Put him on the grill.

This is direct heat.

We want to make sure that the proteins are sticking to the bars and we want to make sure that it's not hard.


In our beer.

There you are.


Little with salt.

Coriander powder

turmeric powder.

A little bit grammostola.

OK, and this.

The red chili crushed.

OK.

An iPod.

Coriander leaves.

Green chili chopped green chili paper.


You have to mix it really properly, yes.

Looks tasty next.

Tasty.

And all the spices mixed together.

I can smell the my spices.

OK.

Leader with red.


If you want, you could break chili powder.

If you don't like, don't work.

It depends how much spices do you wanna put?

How much spice do you like?


Legal weed.


Very little oil.

Ben


Half.


Like this is very carefully. Be careful, be carefully.

Look at this OK.

Just a little bit push.

And then you put a little bit there. The potato.

Then you put a little bit in it the potatoes.

And then you just close it.

There is some ocess.

See.


And first, let's test this.

That sounds about right. Now what I have here is 1/3 measuring Cup device thingy and then this is going to make all the hash Browns the same size. So fill this up.

Like like so put this in your hot oil.


With the back of this or.

With a spatula to the fish spatula, back of this, flatten this out a bit.

You want these three thin so that they can get really, really crispy, and once you put 'em in there and you flatten them out, do not by any means flip them until they're ready to be flipped. This is going to take a good.

6 to 7 minutes on each side and medium high heat if you can. If they look like they're burning after 2 minutes, turn heat down a little bit, but other than that that's about it. I'm just going to keep on trucking away and I'll show you what they look like when they're done.

I want my other.


I hate it in oven to 220 degrees or gas Mark 7 and now I'm going to take 2 kilos of these beautiful tomatoes an I'm just going to cut them in half and put them lovingly in this roasting tray. I'm going to check the fines in as well. That will give a really really intense tomorrow flavor to your suit. Once you've roasted them down, we're going to put them in the trade cut side up so that when we season them they'll get all that lovely seasoning. Now the great thing about roasting tomatoes is that when they're in a really nice hot oven.

They start to get all caramelized around the edges where the natural sugars start to cook in the tomatoes, and then they get really sweet and sticky, and then they become almost jammy and then the flavor is like triple concentrated and it's just tomatoes in paradise, right? So that's all of my tomatoes and more vines in the nice.


Garlic, and I'm literally just going to put it on the board and cut it in half like that.

And then I'm going to put that in the tray as well and all the ones that have come loose, skin stalks everything.


Then I'm going to need about 8 to 10 Spriggs of fresh thyme.

And then we're going to break it up a little bit. And then what will happen is, while this is all roasting the flavors from the garlic, and the time will infuse with the tomatoes and all the juices that will collect at the bottom. And now I need to add about four tablespoons of olive oil and just drizzle it over.


Pinch of salt. Remember so it's not that great for kids, so we don't want to use too much Anna generous pinch of freshly ground.


Are tomatoes a beautifully ready come and have a look? You'll see that they're just starting to catch around the edges, and there's sort of gone. All sticky and squishy and soft. Now what we want to do is we want to take out all these time stalks and the vines. Squeeze the garlic.

Out of its skin.

Because that garlic now is all sweet and sticky as well. So we don't want to waste it, but the skin won't blend that very well in the soup. So we're just going to take.


So we're going to transfer this over to a nice heavy bottomed pan. Now to that I want to add 1.7 liters of vegetable stock.


Top.

For serving.

And then I'm going to put the rest.

Near enough to bunch of Basil.

Into the suit. Now we've got the puzzle in what I want to do is I want to use one of these lovely stick blenders and I'm just going to blitz this up.

Until it's nice and smooth.


Late for another 25 to 30 minutes. Just because we wanted to reduce down a bit more. Get a little bit thicker and let those flavors intensify even more. So I'll see you.


And away nicely for about half an hour. Now, if you come in and have a look, you'll see that it's reduced right down this line. Here is where it started. So it's reduced down by that much, and I'm going to show you how FKN and lovely it is. So it's thickened right up so we're ready now to serve a nice bowl.

Now and do you remember earlier on we kept this?

Basil plant with all these little teeny tiny basil leaves, we just want to.

Scary few over the top.

Just that fresh basil flavor.

Nice bit of color as well.

And then a nice pinch of freshly ground pepper just to wake it all up a little bit.

And.


Spoons

just some cooking oil in there. I'm going to add 5 Asian style chopped up hot Peppers, put some heat to this.

Five cloves of chopped up by garlic.


Tablespoons of minced ginger. But right into this brew here and we have tablespoons of Indian Camp Hill flute. Indian Curry page that we flavored upper oil is and add 2 pounds of food lamb.

Without chopped up.


Do you have 7 ounce can of tomato sauce to this?

And got a Cup in 1/4 of water.

Stir this together.


No good.

She had some smell Ramon here, so I've taken one.

Medium tater went to cut it up.

Put that into the groove along with the Spanish onion.

We're gonna stir this up.

Lamb's been cooking there for awhile. Turn this heat down some of this thing off for about 1/2 an hour.


State will suck up some of this juice and will be ready to play this.

Indian specially Curry dish up.


You can use anchovies that are packed in salt, and actually that's why I was trying to find use, but had no luck.

So we're going to remove two anchovies here, there's one.

Hey, this little can was fun to open.


That beautiful romaine and look. I've got the dressing on the bottom now we're going to give it this little lovely tossing. This is my favorite part and we're going to code all this romaine lettuce.

As you can see, it's coming together. Woo, Oh my, it's so fresh I've got that fresh lemon I'm picking up on and I've got the woo flavors of the.

Anchovies and the olive oil and the romaine.

Lettuce, along with that, lovely delicious.


For the croutons, this is the time we're going to add the croutons because we want the croutons to start absorbing that dressing.

And if you want to know how to make fresh croutons, check out the link I've added below. This food video and watch on how to make fresh croutons. There's nothing better than fresh croutons.


Add a little fresh cracked pepper.

OK, fresh crack makes all the difference in the world.

OK, and a little kosher salt. I love a little bit of kosher salt. Not much, just a little bit. And if you opt out of it, that's fine too.

And now really to make this lovely and presentable, take that block of Parmesan cheese and taking a vegetable pillar and just pill you some strips of that parmesan cheese. Hearing your salad before serving. Or put it on individual dishes and shave a little fresh parmesan cheese on the top of your salad. Ohmygoodness, it's going to be absolutely heavenly, alright. I'll be back and I'm going to show you how I serve it, and.


Now with the back of a fork, we're going to smash it in to that. Garlic OK, and the reason you want to do this in your bowl is because when you start releasing all these oils, you want to be sure to keep him in the bowl so they can absorb in your romaine lettuce. When you get ready to toss it, you see how your garlic in your anchovy.


Now we're going to add the mayonnaise to it.

OK, and like I said, if you want to add the egg yolk instead of mayonnaise, by all means do that. That'll thicken it up and then.


Going to add that Dijon mustard.

And that Dijon mustard is going to make all the difference in the world. And I use the champagne flavored. But if you just have the regular on hand, that's absolutely.


Two drops of that Worcester Sir sauce. I would say no more than a half a teaspoon.

That works perfect.

And now to this, we're going to start whisking in.


Stream of olive oil.

You know?

Cardini Caesar, which is kind of the history behind this salad. He was an immigrant from Italy.

And he opened restaurants here in America and down in Mexico. And I guess rumor has it this. This was a salad he was serving in his restaurant around you know the 4th of July when the US was celebrating its independence.

Alright, see how lovely and thick? That's kidding. That's what you're looking for.

Oh my gosh, this is gonna be absolutely fantastic.

And if you could be in my kitchen right now.


But we're going to add that fresh limbing right into.


I've been grading that Parmesan cheese in there and I'm using a fine grater and we're going to add about a half a Cup and here's my half Cup. We're going to add to it and we're doing. We're just going to wish this in.


You just want to stack it on top like this and with a chefs knife. I cut it down the center.

Watsan if you'd like to tear it into bite sized pieces, you may do that too, and then I just take my knife and I began to cut it.

Just like this.

And if you have pieces that are little too big, by all means you can tear it into the size you're looking for. Like this, I'm just going to tear that apart and now we're going to add it over here until our Caesar dressing ohmygoodness. Now when we get all the lettuce in there, I'm going to show you how I'm going to give it a lovely little tossing that you want to continue cutting apart your romaine lettuce and Oh my goodness, this is going to be so fresh and delicious. I just can't wait.

Alright, I'll be back to show you how we're going to toss it looking.


And fill it with cold water. Now this is extremely important because what I'm going to do is I'm going to great my potato on my box grater and then I'm going to put my shredded potato into the bowl of water. Now what that does is helps take out some of the starch from the potato that stops it from going crispy. So by getting rid of some of that starch, a really maximizes that crispy factor that we all know and love. So I'm just going to carry on with this and then we'll move on to the next step.

At the end of it, be very careful when you get to the end of it, because I can't tell you how many times I have nicked myself and cut myself on a box grater. So be very careful. OK, so I've got my shredded potato here. I'm just going to put this into my water and you can already see the start releasing. This is going to really, really help get that potato to be super crispy Now if you know.


I do I take a handful. Not too much, a little bit at a time.

Squeeze everything out. Actually don't even need this bowl squeeze, squeeze, squeeze, squeeze, squeeze, squeeze, and you'll see how dry the potatoes come out.

Look at that, it looks like shredded coconut. That's what you're looking for. OK, so I'm just going to keep on doing that.

Alright.

That's the last. Now I'm just making enough today for my husband and I, but.


Potatoes I'm going to just great in here a shallot. It gives great flavor, but it's not too overpowering like an onion would be. But if you don't have a shallot, you just got an onion in the fridge. You certainly don't want to go out to the supermarket just to get a shallot, so cut up a piece of onion and grated in there. It'll do the job you're looking for, about 2 tablespoons of grated onion or shallot. That's going to be fine for me. I don't want to go too too too much.


OK, then you're going to need an egg white.

Just the white, not the yolk.

A little tiny bit of flour.

This is the kind of bind everything together and hold well. Season it with salt and pepper.

Remember potatoes, love salt.

And now just take your spoon and mix everything together. Now I also have my skillet here with some vegetable oil. Now as you can.


My shrimp and of course I if it's frozen, you have to let it out first, and it's important that you squeeze all the water out like this.

No, I'm just gonna peel them and chop them very fine.

So here's how you do it. It's always here. You can see it's already slit, so you just take both sides like this.

And you can tear it up just like this.

And then you have the tail part and you have just to squeeze at the end of the tail here.

And you pinch and you pull it and it's gonna come up clean like this. And here you have your kill Trent.

So the consistency you're looking for is kind of a brownie consistency like this.

And now I'm going to chop my garlic.


So here I have my chopped up trim and my garlic and ginger finely chopped. And today I'm going to add some ground pork. I have about 3/4 of a pound.

As always, for all the list of ingredients in the amount, you can look in the underpants bar. So I'm just putting those all together and I'm going to add some seasoning.

I'm gonna put about a tablespoon of hoisin sauce.

And about a tablespoon of soy sauce.

So so.

Pepper

and just a little bit of sugar.


Now with some clean hands, I'm going to come by.

My quantum string together.


So now I'm going to prepare my stock and I think I'm going to use the green onions and I'm just going to shut them in big chunks like this.

Then just one clove of garlic smashed like this man.


On the stove, I'm going to add.

Some water.

So to this I'm going to add some instant chicken stock.

And a little splash of soy sauce.


The boil still gonna take.

My rappers like this.

And you don't wanna overfill them. That's the mistake people make. You want to go just about TSP like this? That's even a bit much.

About this much.

In the center like this, I'm gonna take you can use an egg wash, but I'm just using water.

But someone, your fingers and.

You are on one side and the other like this.

And no, you fold them in triangles.

You wanna try to push the meat a little like this and then you can pitch it like that, but your fingers?

To make sure that it's closed.

There are a couple of ways that you can fold them. After that you can just leave them like this as a triangle. That's the easiest way. Or you can put just some water on the tips and then with your finger like this kind of push.

Then you bring the two tips of the triangle together like this.

And that angle looks like it. Tortellini like this.

Then the other way that I know.

Weather tips like this?

You fold one over the center and the other one over the center.

Then you take the other one and you fold it over.

Like this?


Them in boiling water and I prefer to put them in boiling water rather than put them in this talk because then if you put them in this talk, there's going to be starch. That's not the other thing is very good.

So well did the Argo. I'm just going to put them in a calendar.

I feel it served him.


Now that my stock has been boiling for a few minutes, I'm going to remove the ginger root, the green onion, and the smack full of garlic like this.

And I'm going to add a little bit of sesame oil.


Most people like to put some green onions on top like this and I just pour the stock.


It started guys in a small bowl. Mix 3 tablespoons of rice, wine, vinegar and two tablespoons of granulated sugar. We've already warmed this mixture over the stove, so if you want to do the same or you can pop it into the microwave to melt the sugar with the vinegar.

Pour this mixture into 2 cups of cooked rice and mix very well with the spoon.


Mix 1 tablespoon of mayonnaise with One Cup of imitation crabmeat.


Place your seaweed wrap on to a cutting board. Cover your seaweed with the rice, but you want to leave half an inch of the flap uncovered so that you can steal it later.


Next, Azure crab me your avocado. Your cucumber is an arranged in a straight line.


Fold the edge of your seaweed over the filling and gently roll it.

Step some water on your nori. This will help seal your role.

Then cut your roll into bite size pieces.


To make your garlic, you're going to take a knife. You're going to put it here on your garlic cloves and you're going to give it a nice smacking with the back of your hands.

OK, and then you'll see how your garlic papers just going to peel off and you're going to have this lovely fresh garlic. If you have any little Brown spots right there, you can go ahead and remove him with your knife. Be sure you cut away from yourself. The last thing you want to do is cut yourself and then I go ahead and remove the ends like this. Not necessary, but I like mine really nice and clean just like that. And now we're going to start mincing it.

And keep going back and forth with your, not until you have a fine mince on your garlic. We've got our garlic finely minced. See how fine that is and we're going to add it to this large mixing bowl. And I've gotta.