After a few minutes, we'll add three chopped tomatoes.

Now, usually in my recipes I show you things which are pretty quick, so the onions and the Ginger, garlic paste and all these things that we cooked already takes approximately around a 5 to 6 minutes, which I just showed in my video. For around, you know, one or two minutes, so please do not follow the time of the video. You take your own time. The video is cut short and edited a lot of Times Now ladies and gentlemen, after adding the tomatoes they will split a lot of.

Liquid onto your hands, onto your poms into the air. So please lower the flame now, and in fact will be adding a few spices as well so it is well recommended you lower the flame at this instance of time and let's add a few spices.


We've already added a lot of Garam Masala in whole, so now we'll add half a teaspoon of Garam Masala only.

We've already added one teaspoon of salt will add 1 teaspoon of salt again.

So total it is 2 teaspoons of salt in this recipe will add 1 1/2 teaspoon of coriander powder.

1 teaspoon of red chili powder.

And one teaspoon of dry ginger powder, which is also pronounced as stoned in Hindi.

How do you pronounce that?

So and so when you say that TH your.

Tongue touches your a.

Upper lip

still salty. All this together. And remember we're still cooking at a low flame, so mix everything well and nice pretty well.

And the best way, as I always say, to cook the tomatoes, is to cover it with the lid. Leave it for 5 to 7 minutes at a very low flame. Sit back, relax.

And then.

Let this team do all the Magic.


All the guy wafting up at the surface. It's been oozing out of the tomatoes, which means the tomatoes have now cooked well along with the muscles that you added. So we'll just give it a gentle mix for a minute now.


And I will add in a few more spices will add half a teaspoon of carom seeds or ajwain. This is very good for digestion and the China actually creates gas to some people. So this is a good thing that you can add and also for the Sarnies will add 2 teaspoons of pomegranate seeds powder which is also called a northerner.

If you remember, we added only three tomatoes and that was the reason because we're going to add a lot of.

What do you call spices which will add to the soreness of this recipe, one of them being pomegranate seeds or the other than other we just added?

In towards the end we also will be adding dry mango powder, which is I'm sure.


The end now what we'll do is we'll add that Chile or China water that you had saved.

When you boil this China in the pressure cooker?

So we'll add this. It is healthy and it is very good. So probably please don't discard this water. Keep it along with you and now we add this. If I try to steer this along with all the muscles that we've been preparing since long, long time, you will see that we are having no chunks of masala in here. Which is a good thing. Let's see that.

So here if you observe.


Cool kaboli China that you had boiled. Look at them so gorgeous like pearls in a Cup. Let's add these.

Gently pour them down the sea. There it goes.

And of course, now the most important step, everything that you have prepared in the form of masala has to be incorporated along with the China otherwise.

It will not be called Punjabi Chana Masala. So mix it up pretty well.

At this instance you can increase the flame slightly to medium.

And keep mixing it.

The best way to cook this is to let it relax by covering with the lid, lowering the.


On the highest of 10.


Make the same tablespoon that you're going to need for the homeless, and you're going to stir it around to make sure that your oil is well incorporated into the sesame paste.

Once you do that, we're going to take 9 tablespoons of.

Tana make sure your tablespoons are filled.

And just dump it on there.

Skate.

And nine.

Tina, if you put too much, it's usually not a problem. Or if you.


**** you've put all your regions that you're going to make for this into your food processor or blender. What I'm going to do now is I'm going to put the food processor on and leave it on for about 2 to 3 minutes because I want my homeless smooth. The smoother. As I said, the better, so I'm going to leave it on. I do other things in the kitchen and then I'll come back to you and come back to it and we'll see how it's looking.


So now we're going.


Mix it up.


Grams of self raising flour.

I hate beer, but beer battered fish always tastes.

We're going to.


Give it a bit of a dusting.

On both sides, I think this just helps the batter to stick to the Fish, 'cause otherwise it may get slimy. I'm going to put a little bit of salt and pepper on.


Toasted Sesame oil

and add roughly 2 tablespoons into the pan.

1st add the Ginger.


Onions.

And continue to stand.

Add the carrots.


And finally, the cabbage.

Start and mix well.


Already.

Drain it with a sieve.

Wash it on the cold running water to stop any further cooking and to remove the excess starch.

Drain once more and add it to the stuff.


Noise.

At the udon noodles and stir well.


For plenty onto the noodles.

As the noodles will soak it up.

Continue to stay on a low heat to prevent burning.


Noodles, now these are rice noodles into a bowl and just pour hot water over the rice noodles soak and rehydrate 12 to 15 minutes to soften up.


Seen hardly any fat on. They've got this little Phillips just like that off now. The secret to getting it really nice and thin and to cut it into strips take your knife keep it nice and flat on the board and sort of slice it in half OK sort of Scallop.

Like that we call this butterfly in the chicken. Take a rolling pin.

Unperson gently roll over the chicken. What it does it sort of flattens it, allows you to slice it even thinner and thinner.


Wanna put it together?

And I'm just going to let that sizzle and simmer until the cheese is melted.


Cups of chicken stock in it.

Next, take your can of tomato sauce and dump it in the pot and I like to rinse my can out with water and dump that water into the pot as well.

Add your diced tomatoes to the pot.

And then add your £1 of ground pork sausage.

Next, Azure 1 Tablespoon of a raganot and 1 teaspoon of time to your pop.

After all of your ingredients are in the pot, give it a good nice stir, and then you're going to saute the carrots onion.


Another pan on medium heat, so Add all of these ingredients and add some olive oil and are just going to saute these for about 5 minutes or until the onions are nice and translucent.


Celery, onion, and garlic are all sauteed. We're going to add them to your big pot of soup and you're going to want to stir this and then cover it with a lid and you're going to want it to simmer for about 15 to 20 minutes, or until the celery.


Yeah.


After the 15 to 20 minutes is up, remove the lid and add your beans. You're going to want to rinse and drain these beans out of the can, and then you're going to add in your pasta and again, this should be slightly undercooked, so that way when you add it into your really hot.


Doesn't get the pasta too soggy, so just stir it up until it's nice and mixed.

So there you have it. A nice huge pot of pasta is for Julie. I'm not trying to brag or anything, but I do think that this recipe


Oz can of Chickpeas. We are going to dump it into.

Best food processor. There's no rhyme or reason to how you make this and plugged in all the ingredients in here and put it on an it's done. That's how quick. And that's how easy it is. The next ingredient is the hot as half of 1 lemon of freshly squeezed lemon juice. Put it in there.

Garlic, we're gonna put one small clove. We're not going to put anything too big 'cause we'll have very, very, very garlicky Hamas. And if you like it, garlicky. That's something we'll discuss later. So small to garlic.

1/3 of a Cup of water.

1/4 of a teaspoon of salt.

Anne.


All over the top of these drizzled over. They wanted to toss a minute.

All right now, Buffalo wings are all dressed up and we had our salary and are homemade.


But why are if you notice, if you have the problem with the pot always boiling over when you cook raw mean you don't actually need too much water to boil ramin, so there you go put it, set it to like medium.


Just going to take some mustard seeds and sprinkle on the outside.

Just give it a five out a little bit of color to the outside of the text.


Shut up.

Then I take my sushi roll that's ready to flip onto its back.


The tuner.

It's probably better to use a spoon initially. Layer a nice amount on the middle, flattened out.

So that we can.

You will see why the moments.

Using a spoon probably keep your fingers a little bit cleaner. Although I'm wearing gloves.


Then I'm taking some fresh red Peppers, which I can't, and I'm laying across the middle of the tuner.


Now very carefully, I left at one end holding the ingredients and nipping and tucking to the end, leaving a little bit of overlap so that I can have a little bit of space to close the roll, lift off and roll once last time, give it a squeeze, square it off.


Japanese style knife.

Cut the roll into the center.

One time draw life back.

Two sides together and do the same.

In the middle I don't either side. This way we're going to get 8 pieces.

Out of the roll, which is just about the right size portion.


I'm gonna take about a handful of shredded potato. OK, let's throw that in.

And just incorporate that around like this. That looks good. You see that. So there we go and now are back.


Our serving of our salmon and remember this is going to Chrome a little bit, but that's fine because this is a hot smoked salmon, so the texture is it's going to Flake nicely. I just have a look at this like how beautiful it is. Gorgeous pinky color.


Will take a wedge of lemon and we're going to squeeze this nicely on top of the.

Salmon careful to not get your I have done that a few times that is not pleasant. And then my favorite is a nice dollop of Creme Fraiche.

Or Crim fresh as it's called over here.

And then just a little bit of deal.

To garnish.


Just make sure you add some more food for them cornmeal or if you're using white flour.

Or a leaf. That's fine too. Just give him a little more food and ceiling back up.

So it's been one week and my snails have been eating their clean diet of corn meal there.

And now it is time to cook his nails. Everything we're going to do is clean them off, and we've gotten into.


Pour a little bit of vinegar.

Into

bowl here.

An add some water.

707 vinegar and water mix.

An drop all my snails.

Into vinegar and water mixture.

Just messing around a bit.

Show me my calendar.

Wake him up.


Hot water to cover all my snails and I've got it out of it.


This so here we go.

Check and see how they're doing.

Still a little tan. Let's get him back in there. No more love.

You get nice and Golden Brown as you can see.

Doesn't take very long. There's not a lot of not a lot of meat on these bad boys to rummage done at boom. Lay it out on your paper towel here. 2 one is bad boys bam, bam shouldn't tell you more than six at a time.


I'm going to put him in this bowl here and I'm going to add some Buffalo wing sauce. I'm using red hot right now. I think it's the best. Let me go do some of this on here.

I'm a little tosse tosse.

OK, now you just serve it up all ready to go.

Maybe some celery sticks in there?


Get one pack of Clearspring Brown Rice dirt on noodles.

And add the whole pack into the pan.

Stir and leave the boil for 9 minutes.


Cut the ginger into thin slices.

They tend to find smaller pieces.

Ginger is great for any Asian stir fries.


Pour half or the preferred amount into a bowl to drain.

Cut into very thin pieces. Don't worry about the black pieces, they are the edible shiso leaves.


And the sharpness of the pickled ginger creates a flavor.


Cut the root off the Red Onion and Peel off the skin.

Cut the other tip off and then into half.

Thinly slice the onion while keeping his length.

You can also use ordering white onion, but Red Onion brings out the beautiful color of the final dish.

Cut the carrots into slices.

Then into thinner strips.


Cut the cabbage into two. We would only use 1/2.

Cut diagonally.

From the leafy part to the root.

You can choose to keep or remove the heart.


Right, it's time to finish this right now I got some sesame oil, medium heat and was gonna cook this until Golden Brown and then we should be finished. And now I gotta finish some rap of this video. My kids are hungry right now. We.


Then you got the ginger powder.

Yeah, I like to put a lot of Ginger because Ginger, actually.


And a lot of flavor.

The onion powder.


As you wish garlic powder.


Black pepper


Add the garlic for the minced garlic, there plenty in there, or because when you cook it some of the garlic is going to lose flavor so well. Plus much as you can and also provides a nice texture one by adding to the pasta.


So we're gonna start off with putting some of sesame oil in here.

You're playing that, but you definitely want to sesame flavor.


All right again, we got this voice off.

The shape is part of quite a bit.


Blend everything together.

If necessary, stop different processor and scrape down the sides of the bowl to ensure even blending.


Lightly on your hands and make it'll bowls with the dough. You can make these whatever size you want, but just try to make them as even as possible so that they can cook evenly.

It's now time to deep fry. I'm using it.


To deep fry I'm using a toothpick to check the oil temperature. You can see that there is a steady bubbling going on. That mean the oil is ready.

But if you find eyfells in the oil, don't put too many, because that will bring the old temperature down. Let them cook for a few minutes until they get a deep Brown.


Just make the tahini, which is sesame seed, spaced with lemon juice, salt and water and that's it. Super easy and you can adjust the thickness of the source by adding more or less water.

Thank you for watching guys.


Up on medium high, we're going to add about a tablespoon and a half of olive oil, and once that's heated up with, throw a cumin seeds in there and then a little bit of acid fertitta, just a wee little bit. If you don't have as Fertitta, that's alright. You know you don't have to use it, but if you love Indian cooking, you want to get ahold of some of this asset potato. It's a super pungent spice and I ain't gonna lie, man. This stuff flat out stinks. You know the reason it's called acid fertitta is 'cause it smells like ***. But you know when it cooks, it just totally transforms. We're going to throw in some chickpea flour.

You know what this is going to do is going to soak up that oil. You know we're going to push it around, get it a little thick and Brown, and then we're going to add 1 can of diced tomatoes. Now I like to use canned tomatoes when I'm doing most of the Indian dishes I cook, I use canned chickpeas and can tomatoes, you know, 'cause they right there in the Cabinet. You know I can just boom, you know, if I'm in a fix, you know if I need to cook something quick for dinner. Indian food is a great option. Now these tomatoes start to cook down a little bit. I like to beat him up with the spoon, you know.

Smash him down a little bit. You can blend them before you put him in there. If you wanted to, but I don't think it's necessary. Now I'm going to go ahead and add my minced garlic and Ginger and stir that around for about a minute. Man, it smells fantastic. You know this is such a great dish. When I had my eye chili powder and tumeric, you know the chili powder gives it a nice little kick. You know you can make it as hot or mild as you want, but I like a little bit of heat so I'm gonna add a hot pepper in here too. But there's a million variations of.


Yeah, play around with him. Throw your chick peas in there and give those a few minutes. Stir nose around, let that cook up a little bit, Addison.


And then a little bit of Garima Sila. Now the word messila just means a collection of spices you know. And I guaran masala, you know you can get those in most US groceries now 'cause it 'cause Indian cooking is so popular and Garrone Masala is kind of a sweet combination. It's got some cardamine, some cinnamon, some cloves, fennel, black pepper. You know all sorts of things is all.


1 Cup of water into the mix. Get that stirred up and will raise the temperature you know will bring the dish to a bubble, then will reduce it down too.


Put the drain drips into a pot of water and let it cook for about 5 minutes to get all dug out.


Wash each piece of meat thoroughly and give the pot and I scrubbed down.


Ulcer

fill the pot with about 12 cups of water and bring to a boil.


Mail

add demo the tea bag and the kalbi pieces.


After an hour, open the lid an remove the tea bag and the mall.

Let the beef cook.


Let the more cool and then slice it up into edible pieces.


Marinade the moon with the following three tablespoons of Gog Zanzan, 1 tablespoon of Sesame oil, half tablespoon of minced garlic, a dash of pepper, and 1 tablespoon of green onions.

And that's what it will look like after you mix it with what we.


The first thing that you'll need is foreskin, Deboned Chicken thighs.

Chicken breast, but I just love using the thigh meat because it's really tender and succulent. You can't overcook it at all, and you know of course it's cheaper slicer thighs into even size pieces to ensure that they are.


Messy, but.

Wow, the meats already really really softened up. Take me a couple minutes here to get this on and it's not going to take very long to cook because this meat is quite thin.

We're going to sear it up and I can smell it. I can smell the citrus. It's awesome.

I think my stomach is rumbling now. You wanna make sure you throw out your marinade after you're done? You don't want to keep that. I'm going to go ahead and close the lid.

Check this in just a couple of minutes. It's not going to take very long at all. OK, so going to have a look at this.


Nail size pieces so it makes trips like this. You can see it's still a little bit rare, but it's going to go into the microwave. That'll cook it up a little bit more only because by the time I get done, cutting all this up.

It's it's going to cool off and we can't have cold food. Just gotta be hot to be good.


Carne Asada.

Just like that.

Make 2 here.

Oh, the smells are incredible guys. This is really, really smelling.


Onions and cilantro.

Look at that.

Beautiful now. So here you have.

Authentic.


So here's what I'm going to do with it. I'm going to take a live on bread. This is just a classic French country loaf of bread. The round, Oval, kind round Oval. I guess it's got to be one or the other. I guess it's round, so we're going to cut 4 nice big thick slices right out of the center, so I'm not going to use the two end pieces.

Alright.

Now important, since we're going to throw these in the oven, they gotta be the same thickness. Otherwise, you know one is going to cook faster than the other, so those are good 3/4 of an inch thick. I'm going to drizzle about. I don't know tablespoon olive oil on one side, I'm going to flip him over.

Alright, so there's olive oil on the bottom.

I'm gonna take my cheesy bechamel sauce now. If you don't know where I got that or how that came to be, you gotta watch two clips on the site, the bechamel clip, and then the beginning of the cheese souffle clip, where I added the cheese so it's basically a cheese infused. I used Greer, a cheese infused times scented Bay Channel, and I'm putting a nice thick coding on each of these slices.

So that's about a half a Cup of Bashan. Element is spread between 4:00, so.

If my math serves me correctly, it was an eighth of a Cup.

All right now, here's an important tip here. Go all the way to the edges of the bread 'cause it's going to go in a hot oven and we don't want the edges to burn.


Now what you top these with up to you? I mean, that's kind of obvious, right? But I'm going to use the traditional or one of the traditional combos here. This is some nice smoky Black Forest Ham.

I'm going to do maybe three or four thin slices per. Just like pizza, you don't want too much topping if you get too much topping. It's just a It's too much, less is more, so a few slices of Smoky Ham's traditional.

All right, on top of that, I'm going to use a nice ripe tomato, and if you can't find a ripe tomato, don't even bother. They don't put some pink mealy supermarket tomato on there.

So I'm going to put a couple slices on each.


A couple tablespoons of grated melty cheese. Now what will work here? Any kind of Swiss cheddar? I actually used fontina which is nice. One of my favourites uses. I had some in the fridge.

So again, you don't want so much that it just turns into a big giant glava cheese, so a couple tablespoons of cheese is plenty.

My battery Jack would work great here. Pepper Jack.

Alright.

And if you can teach you, this is not the best, not the best demo to be watched. I'm sorry about that.

But if you do, there's nothing better. To top it off, I'm going to take some hard grating cheese. Pecorino Romano would work. This is a Reggiano Parmesan, so just a just a little sprinkling. This is going to help with the color. It's also going to give it just a little extra layer of flavor, so I put just maybe a half a teaspoon reggiano on each and then just.


Watching.

In your food processor at digit these these are drastic peas soaked overnight in water. Also at the fresh parsley. Fresh coriander leaves, salt, baking soda and black pepper.

Also add the garlic, onion, and ground cumin.


The reason why we're using sesame oil on the gloves is infuses really really well into the rice going to grab our nori sheets.


Bar Little Bowl of rice, just a nice little palm full. Replace it right in the middle of the noise and we're just going to work our ways. Cover this nori sheet and get all those edges covered. Fan it a little bit correct. You just want to make sure that you're not. You're not changing the consistency.


Next step is always sesame seeds, sesame seeds, toasted sesame seeds.

OK, so now we're gonna grab our map.


Car mats here and this time we're going to put the rice facing down the racist facing down that correct. Always tape down.


Grab some crab crab me. This crab meat is sushi grade crab meat. It's called the C stick. This one is used with real King Crab Juices. So now we got our pieces of crab. We're just going to put those on to the rule. What I tend to do is I visually look at a rule. I tend to try and keep my product closer to me. It just allows better when you're pulling it together to get that seal that you.


The thinner garlic crispier.

This is a young.

Tender broccoli just sliced them down. I want to bite to the broccoli and normally you sort of paste the dish with 1/3 noodles, 1/3 vegetables and 1/3 of your protein chicken.

With a dish that takes literally minutes to put together, it's really important to get everything organized. Everything needs to be.


Of olive oil pan. Really nice already, just starting to smoke.


Put the chicken in first.

Does salt pepper?

Open up those little strands of chicken.

Nice.


Stuff that I get really nice and crispy on the way to do it is this sort of spread. All the chick in the garlic of the side of the pan.

To see why it's so important to cut the chicken thin strips because it colors and cooks at the same time as well. Really, really crucial.

Now that God is getting really nice and crispy broccoli in.

Still strange putting raw broccoli in like that. Normally the glance involving water dry out, but you want that crunch now? So we sauce that helps the season it, but also stains beautifully soy sauce in.


The eggs.

Give that really good whiskey.

So the whole most.

Spread it.


Lightly seasoned the eggs, noodles in chicken and broccoli in.

Give that.

A really nice mix.

I want the egg to sort of almost bring the dish together that eggs cooked.


It's about 2/3 stick of butter.

About a teaspoon of granulated garlic.

About teaspoon Worcestershire sauce.

And about a tablespoon of.

Apple cider vinegar. The original recipe calls for white vinegar. I don't necessarily like white vinegar, so I'm just going to use Apple cider vinegar and then we're going to pour in.

Some some hot sauce.

I will send out a couple hot sauce alright. We got it sauce on the stove. Go ahead give this mix.

Basically all you do is melt butter.

And once it comes out to boil, we're done right there. We got our sauces up to the ball, and we're going to go ahead and remove it from the heat.


Hey there we go. Chicken wings are all.


We're just going to add some cucumbers that we cut before and we're going to add some avocado.

So what we grab this all bocado going to go a little bit thicker and just when you're cutting the avocado, you don't need to use a lot of pressure. Let your blade just slowly go through.


So what we're going to do is, you're going to take your four fingers and use our thumbs in behind. Now this is where it gets a little bit tricky. This is we're going to have to make sure that you're forcing that in not using a lot of pressure that it's squeezing out the ends and give it a fold over just to get that scene.

Feels alright.

Not bad, not bad, not bad.

All right, now we're just going to 1 two, so fingers up in the corner again just lifted up grab with your right hand or fingers in front and behind 12.

Wow OK ready wow. Look at that.


Yep, I'm in the middle from across sometimes. If you get a bad cut you can just remove that. That's for yourself, no problem.

You don't have to push. Let the blade do the work and check this out.


Kalbi meat, which is meat made on Crane style, just just watch some kalbi and put it into a pot of cold water changed about every 15 minutes or so for about 45 minutes.

Normal normal galbi tank uses the large beef short ribs used for Galbi Jim.

But I but I just used copy that I had left aside from marinating earlier today.


With four whole garlic cloves and a handful of large green onions, and about 15 to 20 whole peppercorns, if you don't have a tea bag, just put everything directly in the sift in.

And I.


After the meat has boiled for another hour at the Moon.

Do a taste test.

Anna.


Bing.

Garnish with some eggs and large green onions and you're done.


Then Peel a clean peel and clean a piece of Moe.


Aside, I have two pieces of wheat bread here, which I buttered, but can use whatever bread you want. For this I'm going to place these into a skillet that's heating.


I'm going to add some grated cheese to this. You can use any cheese that melts well. You can use careerism. Mozzarella doesn't have much taste cheddar.

I do.


Play some of those carmalized onions.

On here.

I'm gonna place a couple of slices of peeled tomato on the other one.


All the tomatoes with a little salt.

Gonna add some spinach leaves on top of that.


We're here, we're just going to put in.

About 1/2 a pack. About 5 ounces of rice noodles, which were to cook for about 3 or 4 minutes will come back.


Walk nice and hot.

Put in a little bit of.

Cooking wool.


The still food and a half of from Ginger. I've got some.

Nope, he cut up Julian carrots and green onions.

What we'll do is with the stir, fry all this together for a minute.

We're gonna add a little bit of.

Rice wine


Just offered up a little bit. Got about 3 tablespoons in there.


Chili Peppers in here.

Season that will up.

Soften the ginger a little bit.

Oh yeah, smells good.

Smell of Ginger and Chili Peppers.

I don't want to burn the Peppers.

This will help soften the Peppers up. It'll put some heat into the oil. Get that Ginger flavor into the oil.

Alright, we're getting just a little bit of color are ginger that's good. I'm gonna stir are soft up one more time. Then pour that in and we're going to bring this sauce up to a boil. Alright, that didn't take long for sauces up to boil. Now we're going to stir are cornstarch and water mixture you have.


Starts will start to settle out. We're going to pour this in.

Will give it a mix they can.


There we go. Now we're going to put our chicken in here and we're going to toss the chicken.


Postica

plastic wrappers.


Where is step one was gonna stop into parsley flakes.

Order parsley if you guys wanna use fresh parsley flakes, that's OK.


Just gonna mix and match.

Let's go to Step 5. So for step five I have my plastic wrapper right on the plate and I'm going to get a little dab of meat when my knife here.

Slow down now, since the meat is already moist enough, will order order Liquits, and especially the Seas.


It's going to be very moist and should stick well to the rapper, so you should have no issues now using your fingers, you're going to print it.

More like using your fingers as little stapler to seal it up.

And like I said, again, the oil should keep this awesome.


Chicken base boiling along with some little drizzles of sesame oil. And now we're going to get ready to place the pot stickers in and we're just going to let it boil for about 6 or 7 minutes just to be safe. And then there will take it out and then we'll just start doing the pan frying.

Alright, after 5 to 7 minutes just take the pot stickers out kind renham.


Just throw in the sugar.

Running out of sugar as well.


In a large bowl, combine 1 Cup of diced celery.

1 Cup of grated carrots.

3 green onions, chopped finely.

One whole red pepper, diced.

1 Cup of finely chopped Bok Choy.

The greens only.

1 1/2 cups of chopped bean sprouts.

1 1/2 cups of cooked chicken, diced or shredded.

1 teaspoon of fresh ginger root grated.

1 teaspoon of black pepper.

1 teaspoon of dried granulated garlic.

1/8 of


This.

He don't need salt because the soy sauce has enough sodium in it.

With a large spoon, stir the ingredients until well combined.

You can make the filling a day in advance, but it's best when used within a few.


Spoon one heaping tablespoon of filling on to the wrapper.

Less than midway up.

Spread evenly.

Tuck the edge of the wrapper around the mixture.

Roll it halfway up.

And then fold the sides in.

Like this?

Then roll to seal closed.


Carefully place spring rolls into the hot oil.

Cook five or six at a time.

Fry them until they are crispy Golden Brown.

Turn them midway.

Don't forget to cook both sides.

Remove the spring rolls from.


Songs.

And place on a platter lined with paper towel to drain the excess.


Find teacher.

Driver subpoena.


So there you go, it really is.


.1 tablespoon of vinegar into one cups of milk and give you.


And in 2 tablespoon of sugar.

Creating 18 and give it a quick release.

Pouring one.


Cups of all purpose flour.

1 1/2 teaspoon of baking powder.

Half teaspoon of baking soda.

Quarter teaspoon of salt.

And Lastly, our homemade buttermilk.

Anne whiskey

do not overmix it.

Once we are done, let the batter rest for five minutes.


I'm using quarter cups.

Measure.

For making one pancake.

Normally for pancake I do not grease my cooking pants.


Do you wanna greasy is fine.

Once you saw bubbles appearing on the surface, you can flip to the other side.


Into rings sort of back your finger thickness. Little finger maybe OK, perfect and even these little bits at the end, although they're not uniform in shape like the rest. Don't waste them. They're actually getting squeeze really cheap to these fresh squared, less than £1.50. No. From the supermarket. While you do that I'm going to.


And garlic powder.

Now I need some liquid as well, so I'm going to add in half a Cup or 125 mils of fizzy water. Why fizzy water? Because it'll add some bubbles into the batter and I want my butter to be nice and light.

Now I always kick with my hand whisk.

Z lovely, I've got a nice creamy smooth.


I'm just going to have them into the batter.

Push them well down.

Make sure they really well covered and just.


Chips at 180 degrees C for another 8 to 10 minutes.

When Golden removed from.


Basket and I'm just going to lower in the fish very slowly to make sure that the batter cooks as I'm lowering the fishing.

After the five minutes, the fish is a lovely quiet and Brown color, so I'll pull it out and put it on a plate with some pitching role to drone.


Oriando here.

Around two large tablespoons of coriander.

1 tablespoon of cumin into this.

OK, she would use black cardamom so you get a nice flavor. This is very flavorful so I'm just adding four of them. Some relief into this 23 Bay leaf. OK, she would definitely add peppercorn peppercorn to this.


Cinnamon.

Around two to three pieces not bigger than this size, and let's try roast this for some time. This is something which she would really do. You know all the spices she would roast and then grind it very passionately. She would cook this Curry and the flavors I still can't forget them. So what I'm doing here. Nice spices all of them whole and like dry roasting them. I don't want them to be colored but just get that nice flavor out so.

This should not take more than 30 to 40 seconds. Do not roast it on a high flame or anything on a high kind of you know burner or something like that, so this should not be colored. Flavors and ice. Now what I'm going to do is grind this up.

Or not, you're full blender here, so let me just grind them.

All the dry spices and that's the beauty of this, correct all the spices into the correct beautiful. Just remember our parents who very dearly taught all this and used to passionately cook food for us, specially in India. I'm sure you would all agree this, yeah.

Anywhere in the world, actually sometime or the other parents must have done something good. Feed us nice food and this is what I'm sharing with you. So let me grind.


Oil.

Some generous helping of oil actually 2 to 3 tablespoons of oil. In this she would definitely use a lot of oil and let the oil get heated up. In the Meanwhile, let me slice up some onions quickly quickly because the oil is heating up.

So onions.

Life absolutely finally.

Add.

This.

Into the oil.

Oil is hot. Let me slice another. One can slice three to four onions or chicken Curry if you're making like a kilo of chicken, at least four onions are required.

Onions here.

Boston quick

that's what.

I'm going and thanks to this knife all the onions into this summer getting round summer just added now she get a great flavor here so let me give a quick store to this or something which I remember. My mom would never do is Brown the onions. She would not Brown the onions probably be'cause Browning the onions. Wow.

This is making me cry emotional quotient. Yeah, because of the onions. And yes, it's because of my mother's recipe.

So.

She would not actually Brown the onions because that would require too much of oil, right? So she would just slice it and add to this.

Cook it until it is translucent.

Now tomatoes. She would also not make fury of the tomatoes.

One, probably because I feel.

We were all living in small villages.

During those days you did not get anything that was hybrid. You used to get what we call is locally available tomatoes that were locally grown. You would get that. Now those tomatoes were little tangir than what we have now. They're not so sweet as these hybrid ones.

That we grow now, yeah.

Wild onions get cooked translucent.

This is also over onions now getting lightly Brown.

At this point, what I'm going to do is add the Ginger and garlic paste.

See would use one tablespoon of Ginger.

And garlic paste separately.


Time.

You think like that?


Salt I've got her some sea salt.

And I'm also going to season it with a little bit of ground white pepper. This is a lot more delicate than ground black pepper.

I love using this.

And the trick to keeping the meat lovely and juicy and succulent is to dust it with corn flour.


Take them apart and then wash them individually. That's how you watch it. Just turn on the water. Just take each piece and running under the water and wipe your fingers over and next we take our knife and chop up the baby bok Choy into tiny bite size pieces. Check it out. So first thing I'd like to do is chop off the ends.

And then I like to make it diagonal in that and that's what I do. Time for the sped up version.


So we need some olive oil.


Pieces

now I love spring onions that had a great bite sprinkled on top of a stir fry at the end now.


First, you'll need 100 mil of vegetable stock. A tablespoon of light soy sauce for saltiness. A tablespoon of ketchup for color and sweetness, a tablespoon of Ching Jong Black Rice vinegar for the sower and for a little heat. A teaspoon of good chili sauce.

Now to get my source, a lovely glossy Sheen and to add thickness to the source, I'm going to add a table.


Smoking hot add a tablespoon of groundnut oil and start walking in with the check before the dried chili and followed by the chick in.

Corn salad.

I'm going to add a tablespoon.

Time to add the public.

This post.


Time Is It.

Bring us to the boil.

During.


So put those into the blender.

Next you gonna add 2 tablespoons of tomato paste, so mine is an organic tomato paste with no extra keys. Other disappear tomado two cloves of garlic.

2 teaspoons of Oregon, oh, dried oregano. But if you have fresh on hand, feel free to use it.


Paper OK and finally 2 cups of vegetable broth.

And this is now ready to blend.

Lidon will blame this for a good couple of minutes to get very smooth and mixed through.

OK, this is nothing blended through now so at this.


Say I'll just be pouring it into a pot and then all you need to do is bring it to boil and then simmer for about 10 minutes.

With the lead on.

And then you'll be ready to go.

Case I'm just putting this on to high heat and waiting till it comes to a boil.

OK, this is come to a boil. Now I'm just going to turn it down to a simmer.

Food, take it off the heat so it doesn't boil over.

Can we cover that with the lead and let it simmer for about 10 minutes?

And then it's ready to eat.


If you're very hungry, you can eat the whole like yourself or you can share it with someone else. So I like to just Rizal a little bit of non Dairy Milk on top.

But totally optional.

And a little bit of fresh coriander here that I'm going to put in here as well.

But you can put Basil. You can put any herbs that you like.

I just let the taste of the coriander.

Um, with the cinnamon and coupon.


The first thing we're going to do is saute these onions, which I actually started already because you want them to be nice and Brown at the beginning, and then we're going to add.

Some garlic and also some ginger. These both give the vegetables are really nice, fresh taste that looks delicious. Alright, once these are all mixed together then we will add our spice mix.


Looking at the beginning so it really gets everything flavored really nicely. What we have for the rice here is a combination of some currents, some almond slivers, and then a bunch of the different spices, garma soloson, human cinnamon. Do you know why be Diani is called video neo? Why is derived from the Persian Word which means fried or toasted? So in America when we make rice, usually we just sort of boil it and then eat it. But we take the spices and we to stir fry them first and add it.

To the rice, after which is going to add an extra dimension of flavor.

Postav all of these is going to be so delicious.

Then everyone I think is going to really enjoy our movie. Tonight is a movie called Todd Adesa mean pod and Natasha and I adore this movie. It's so good. It's really good. It's like a Bollywood indie kind of film. It's not as long as usual Bollywood films. Sort of like I like to say the Garden State of Bollywood films. That's what we have here is actually nice. I like that nice reference. It's hot in here. It is so hard to grab my fan. OK, my love when toasted of- all of the.


We're going to add our first ingredient, which are what day does whatever. You already cook them, cook them, meaning I cooked them before I cook them. Discuss potatoes, take so long, par cooked wow technical shifter. Yes it is cold out my chef lingo, right? So we're going to miss this all together. Once potatoes are cooked down a bit, people add the rest of.


Oh

Curry.

You sure that in there?

Madras Curry not too spicy.


Or shrimp.

Is there a 50 count shrimp cooked fast?

Um?

It's a smaller front with this.

Into this.


Fish sauce.

Within about.

Tablespoon and a half of fish sauce to this.

The Stir Fry this per minute or two.


We're going to cover that.

Press it down a little bit.

So.


I did some garlic now. I'll add some ginger, finely chopped, finely chopped celery. Have added some salary. The salary gives a good flavor to the soup, so it's an option actually. But you should try to add some finely chopped.

Onions.

I.


Half a minute till this onions become little crispy, they're almost done. I'll add some.

Finally chopped.


I've added the carrot first because it takes little more time to cook some finely chopped beans. And finally, I'll add some finely chopped cabbage.


I'll add some mushrooms.

Finally chopped capsicum.

Again, mix it.


Raising Flowers which light is already got a bit of sort of raising agent in it, and the key is ice cold fizzy liquid. So we make some pure you sparkling water ice cold to go with the squared. We're going to use a cloud. Eliminate all. OK so lemonade still got few ice cubes in there. We need it to be cold and if you can just wish that in J and with exception of the ice cubes should be completely lump.


Great season up. Well, salt and pepper, but you can see the bubbles reacting with self rising flour as well. Still really likes and fluffy.


For the better Burton. So gotta be careful, but we want to do is take is really like crispy batter and just pop them in so oil. How easy this is the screen will cook really quickly so you want to get a few in at once so they will cook.


Bass and lemon juice zest. If you just listen lemon into that and plenty of black pepper, so really simple flavors so you have fun memories of squid. I do actually, it really reminds me of sitting in Spain on the beach in a little cheating guy top. Which little bar thing out there.

This thing goes with the fear of the sun and the.


Right in the middle clerk, so just drain off any excessive amounts of oil on there.

So this weekend, yeah, you don't just have to use the body of this grid. You could do the 10 schools as well as a little bit of thought just sees.


As well, and that's literally all you need, so slight twist from the usual by using that cloudy lemonade, but it gives that fantastic crispy batter that you can hear that there. So there we go.


Lenore, starting the sausan you have about how much oil in there 3 tablespoons 3 tablespoons of olive oil and four cloves of garlic, very finely minced, and to that after that's cooked your add 5 cups of crushed rid tomatoes, and these are the strain variety 'cause you don't want any seeds in the sauce.


To add dried oregano.

About 1/4 or half a teaspoon turns on how much you like.

There if you have fresh oregano, you could use that and also 1/4 teaspoon of thyme leaves some pepper.

Freshly ground black pepper and some coarse salt.

Now to use kosher salt at home, I don't think so. Whatever is in the Little Shaker oh, really. Well added to get into the Little Shaker.

Did anybody put it there? Yes.

Oh he did. OK well, you can admit that Larry is more of the Cook then how long do this? This could just simmer it away until the cover on it looks like that.

Yeah, you bring it to a simmer and you're going to cook.


Add olive oil.

Minced garlic.

Ground cumin.

Cayenne pepper

and some salt, then process again, scraping the sides and bottom of the bowl when you need to.


The whole can of chickpeas for this, but like to add them in two batches.

After adding the second batch of chickpeas process one to two minutes or until the Hummus is thick and quite smooth.


Grab the Peppers from earlier and gently peel away the blackened and charred pepper skin reserved one to two pieces to use as a garnish, then roughly chopped the rest.


Add the Peppers to the food processor and process until very smooth.


Now chop the leftover Peppers into small pieces.

Scrape the Hummus on to a dish.

Make a small well in the middle and top with the Peppers.


Some boiling water over these noodles slice the chicken.


Press in half down the middle and then going to a lovely thin slice. We want this chicken to cook very quickly and even.


Then Cook too long and they have a beautiful crunch. Long for the egg. Now it is time for the egg.


IPod vigorous boil.

And put him in for about 5 minutes.

So what I'm doing right now is I'm killing it.

So you're alive up to this point.

And this will kill them.

And that's one of the reasons I like to make sure the stock pot is at a rolling boil, destroyed. Throw them in there. I figured that way they go faster and I don't want to torture the poor little guys. So there they are boiling away.


So now I boiled my snails for five minutes in the in water and just let him cool down enough so you can touch him and work with him a little bit, and we're going to do now is remove this shells. Your garden snails are going to be pretty small in comparison to a snail that you're going to get at a restaurant, and so you may have seen in a restaurant snails that are served in their shells. One thing that's important to realize about that is that those snails have been taken out of their shells first. They've been cooked like I'm going to show you, and then they've been put back in their shelves for decoration.

It's very difficult to do that with your garden snails because their shells are small, so the technique I'm going to show you is just going to destroy the shell. Annual serve them out of the shells, which is another way you'll see them sometimes anyway, so all I'm going to do is just a crack into the shell with a knife. I happen to use a Chinese chef's knife, but if you use a western chefs knife, that's fine. I'm just going to give him a good crack like this, sort of like an egg, and the shell is going to crack apart an again, kind of like an egg.

Going to remove the shell from around the sale should come off pretty easy and here you got.

A snail keep the shells away. We're going to rinse those off later.

And this is a test is now ready to go.

So here I've got my snails with the shells removed. Now the way I showed you how to remove the shells can sometimes leave various small bits of shell on the snails. So you want to do is rinse them one more time and just run your fingers through them.

And your fingers will tell you if you feel anything hard or sharp. Control piece of Shell and just try to get it out of there, but it usually comes off pretty well with the rent.

And you should be all.


So I'm going to put in one bottle of ice Canadian beer here.

And about a Cup and a half of water.

Usually about a one to one proportion of beer to water and then put my snails on it.

When heat that up, bring it to a boil and then I'm going to simmer the snails for between one and three hours. One hour for these snails should get them pretty tender, but you really can't overcook it, so if you want to just keep going, that's fine as well. So somewhere between one and three hours simmering at just data.


So in here I'm going to make my garlic butter can have snails without nice garlic butter. This is about for the dozen garden snails that I've picked up. About 1/4 Cup of unsalted butter and I put three cloves of minced garlic in there already and just going to add some herbs to it here I've got about a teaspoon of margarine, a teaspoon of dried parsley, and I've got a little bit of Terragon. If you don't like Teragon then don't add it.

Salt and pepper to taste.

And off you go.

So my snails in boiling for about an hour and a half and just going to scoop him up with the Strainer.

Put him in my butter.

Makes everything together.

And they are ready to go in a serving dish and to eat.

Snails of course are traditionally eaten with a nice little piece of toast, so just pop one on there.

There you go.


Anna poured in the bowl.

Right here I have some chili powder. Go ahead and pour that in.

Cayenne there it is. A lot of Cayenne, but going to be spicy. I put the key in the marinade also because you're going to have hot sauce in the end will be different sort of dimensions of the hot sauce. This would be kind of a cooked eaten then only had the heat of the tangy Buffalo sauce just a little stir here.

It should become pink in a second, yes.


Things right now instead of like putting a whole bunch of salt. Marinade, because then I know how much I'm kind of like salting. I'll get some salting after they come out of the fryer too, but movies bad ways around get him some seasoning and then I'm going to do is just pour the marinade.


There we go.

This marinade is also important because it will form like an adhesive for the flower to stick to it later.

So kind of massages around in here. The chicken wings.

OK, these are all done and I'm gonna take him to the fridge.


The buttermilk mixture there actually adds as kind of like an agent to keep some of this flower on here actually need to kind of attacking somebody will clumps of it here in there that will crisp up nicely, not to be over.


Stables, I'll add the stock. This is a vegetable stock which is very easy to make.

And you can just take a pan, heat some water and add some vegetables. Boil it for about 10 minutes and your stock is ready.


No. Well at some.

Salt some swear sauce.

Chili sauce.

This is vinegar, little vinegar, white pepper powder.

I lose sugar.


And water.

Or just make some water with this cornflower?

Try and use cold water in cornflower.

I'll add some conflict to this.

This is as per your requirement.


Chopped green onions.

Loads of.

Chopped green onions and it's ready too so.


Them under a hot broiler and cook until the skin has charred.


Spurs into a dish with a lid or food safe bag.

And then set them aside to steam.


Combine lemon juice and tahini in a food processor. This is actually homemade tahini. Look for our recipe on inspired taste if you don't want to make your own, simply use store bought.

Process the lemon juice and tahini for a minute. Scrape the sides and bottom of the bowl and process some more. The extra time helps with the tahini, which means we're on our way to smooth and creamy hummus.


Chicken in just keep it moving.

I'm gonna cook that for about 3.


Or you can use part milk and part cream, but in this pan or my saucepan I'm going to start pouring in my water and a half and half, followed by these two ingredients, I'm going to grab my elbow macaroni pasta and I'm going to add it into the sauce pan as well. You can use regular exercise elbows if.


Hi, let it start to bubble just like that. I'm now going to start adding in the button. I'm going to let him know complete.


And then I'll add in my velveeta cheese. We're going to continue to cook this Mac and cheese and.


It sounds like this annual pasta is pretty much good to go. You're going to start adding in your shredded cheese and then you're going to fold it in until everything is nicer combined and all that cheddar cheese is nicely melted, as this is the.


We're starting what question sauce combine kujang sesame oil and rice vinegar.

Then add minced scallions, garlic, Ginger and toasted sesame seeds.


Put the pen with sesame oil.

Spread out the cooked rice.


Hesitated vegetables with a tablespoon of sesame oil. Onions going first, then carrots and mushrooms.

Add a pinch of salt.

And Pepper


The mix I like the way you work look.

Beautiful.


Ready to add the noodles in?

As you do that, look at half the padthai source.

As in fresh paint shades were turned the heat off, so we're just going to fold these truths. Are they keep their crunch? Half of our chopped roasted peanuts. Half of these very beautifully sliced Springer shallots.


Going to these chicken, add half a tablespoon of soy sauce that's going to give it the lovely salty flavor.


Give us a Little Mix look. Would you slice a whole red capsicum into strips that would be great and I'm going to prep garlic, chili and some fresh ginger. Lovely smell. It's right away, you tiful, red capsicums are the sweetest.


Wonderful, just cut off the route and you just work your way up.

Hey look, what are some of your most memorable moment?


Fantastic look, I've got a little trick for my ginger. You just get a teaspoon and you can just scrape it down and the skin comes straight off. How is that going to struggle with? Great that a 3 centimeter piece of ginger?


Add 3 tablespoons of soy sauce, entry tablespoons of fish source. OK, my spring onions are done are beautiful. Thank you so for my sweet sugar 2 tablespoons and our sour level of flavor to our source. About half a tablespoon of tamarind puree. I don't know what that is. Tamarind comes from a seed from a tree. Or is it context? Yeah, sure. It's not too sour.

It's lovely, actually, isn't it?

Or I'm going to find that walk up now, ask Spice Factor Hot Chili Sauce 1 tablespoon all about the spice factory.


I'm ready to call 3 tablespoons of vegetable oil, and if you wouldn't mind giving that a swirl around, fantastic thank you. Look at a garlic add Chili and our ginger. Why do we?


First things first, I'm just making a boiled egg now. You suddenly make boiled eggs before in the past, but basically we're just going to boil egg for about 6 to 7 minutes until it's hard boiled. Let it cool off, Peel off the Shell, and then does it up into little.


Cooking up some like and I'm just using some short Randall spiking which I've just chopped up. We're just going to fry this up until it's nice and crispy.


Onion.

So there's one.

The second one.

TDs leaves over here. This going to add flavor to it. If I got celery leaves, we're going to use them.

OK, yeah.


I'm gonna take a half down on you.


Some parsley.

Nisala boiled little drizzle.

Little Pecorino


We got a little bit of garlic here. Pop boom ba boom. Is this a rough chop also?


Salary of sweat it down a little bit. It's my Sicilian art.


The cannellini beans that I soaked overnight and I'm going to put a Cup or two of these in. You don't want to soak beans overnight. You can use canned cannellini beans. Just make sure that you drain them well, because you know there's going to be a lot of that. Starts down at the bottom of the can.


Well, I make the meatball mixture. Do you want to create some cheese? Sure, and you can just create it right onto the board here and we're going to put in the bowl for the meatballs one large egg.

We're going to make the.

Sort of egg mixture 1st and some milk 1/3 of a Cup of whole milk. You can just this together we have one white onion.


Shield and finally miss. This is a large white onion and you can add that to the mix.

And bread crumbs and breadcrumbs get nice and soft in the milk and we have 2/3 of a Cup of plain white bread crumbs and a half a Cup of Parmesan Cheese, which is a very nice addition to Turkey, which is a bland meat.


Um, wonderful fresh Turkey meat and it is £1 of ground Turkey you can use. Dark meat of Turkey or white meat of Turkey, but this looks like the dark meat of Turkey and you really have to season Turkey right? Oh yeah, that's why we're adding fresh pepper, lot of Parmesan cheese and could you just dump in the parsley?

And a half a Cup of.

Finally, chopped fresh flat leaf parsley, and if you don't have flat leaf, you can use curlyleaf. People are always asking why do you ask for the flat leaf? I think the flight leave has a nicer taste, but you know that from around here, right? I do right so here.


Then when I would help my mother when you can, but here I'm going to give you some, put your hands in the cold water.

OK, now I'm going to put this in your hand now just roll it into a little ball. How do you know how big to make them while making it this big scoop I've never seen right here put in here.

OK, that's a good idea. That's a good thing.

Then they don't stick to your hands.

And they're very light, don't you feel how late they are? People say Oh well, you work at Martha Stewart. You must know how to cook really well. I said that's not my area. I do crafts and now another nice thing about these meatballs. If you notice, we didn't Brown them in oil. Really didn't put the bread crumbs on the outside. We put them on the inside. You will go right into the pot and then anytime that you use raw meat.


Work.

They were going to throw back in here.

You may have seen on my last video that are shoe. We will stir fry that altogether.

Pick up some of that liquid and will come back here in just a minute and chill how.


Now I'm going to return the cooked rice noodles to our.

Walk here.

And that we're just going to thoroughly mix all this up.

Views all that Curry shrimp.

This get all mixed up in here.

And.

A few more minutes on the walk here. We'll be ready to play this up. Take a look at it.


I'm melting a tablespoon of butter in a little bit of oil in their skillet. This is unsalted butter. I'm going to add a small red onion, which I sliced.

And we're going to cook these at low heat for a good 20 minutes until they're nice and Carmalized.

OK, these have been cooking for about 15 minutes that some of them are nice and browned. As you can see I am working as I told you, I'm very.


Add 1/4 teaspoon of sugar to this.

And a tablespoon of our samic vinegar.

We're gonna continue cooking these for about another 10 minutes. Alright, these are ready. They're beautiful.


To add the carrots, give it a good stir around. Then we'll add our colleague.

It's like an avalanche of cauliflower and we're just going to put the lid on. I'm going to add a little bit more oil and let it go Sweet. Alright, so we're going to give this about 5 minutes will come right back. We will add the string beans and we.


An less firm baby food baby boom, so we're going to add the green beans in since everything else is so texturally similar, I'm actually just barely barely going to cook the green beans 'cause everything so hot they're going to continue to cook even when they're off the flame.


Slightly bruised up that half a tablespoon. Oh, by the way, all the ingredients and the amounts are going to be listed under more info. So if you look under the box that you watching a video in and you're going to see some information, you'll see a little thing that says more info. You click that and it will open up a new box and it will show you all the ingredients in the amounts.


Kind of curious about that. I'm going to take a teaspoon of Chinese cooking wine, maybe a little more if you don't want to use alcohol, you see some water or chicken stock or something like that. It will taste slightly different, but chances are most people will not notice a lot of people don't want to use alcohol either. Defeated to the kids or they have allergies or whatever. Anyway, 1 teaspoon of soy sauce.

I've got a pinch of mix this up. We gotta kind of layer these things in saying a sauce, we gotta get certain. I'm putting certain ingredients on in certain orders.

Here we go. I've got a pinch of salt and a pinch of white pepper. If you wanted amount that's maybe 8 of a teaspoon of each.


Heavier, I have two teaspoons of cornstarch.

We're going to give this a mix until we do not see anymore white specks.

And it will let this marinate for 15 minutes to half an hour.


Of chicken stock, I have one tablespoon of dark soy sauce. Now if you don't have the dark, it's OK. You can use just all regular 'cause now. I'm going to put in one tablespoon of regular soy sauce so if you don't have the dark, just use 2 tablespoons of that.

I have half a tablespoon of the Chinese cooking wine.

I have a half a tablespoon of hoisin sauce. Now I've started using this kuytun hoisin sauce. I really like it.

It seems to be less chemically flavored than the others anyway.

I've got 1 teaspoon of black vinegar.

1 teaspoon of sugar.

1 teaspoon of sesame oil.

Then I want to give us a good stir and set it inside. Yeah, this is a few ingredients in here, but we can make everything ahead of time and then it all comes together. Don't worry.


I've got dried red Chili Peppers here. I'm using three and these are pretty spicy. You can use pretty much anything you want. You could leave him out completely, but it should have a little bit of that. I have about 2 teaspoons of chopped Ginger. This are coarsely chopped for garnish. I've got some sliced up green onion and some sesame seeds.

I've got some flour for dipping. I'm using about 1/3 of a Cup. Exactly how much is not really that important, but 1/3 Cup is a good starting point. You can maybe can get by with a quarter Cup. You may need a half a Cup. You don't want to use too much because you're dipping raw chicken in it, so when you get done, you're going to throw it away. So anyway, and here I have one tablespoon of cornstarch, 1 tablespoon of water.

And we're going to use this to thicken our sauce later.


Almost up to temperature, but I'm not quite there, but we're going to start doing. We're going to start taking some of these chicken pieces and give him a light dusting of this flower kind of set him to the side.

That will my oil gets the temperature. I'll be ready. I can start dropping him in.

Alright, well temperature is good and what I was looking for is 350 degrees F. We're gonna start putting our chick in.

Nice and slow.

You want to crowd the pan.

I'm going to work this in batches.

They were about 2 minutes in. I want to put this a little bit more color on here. The Caesar floated up here coloring up really good.

Gotta listen.


So just a little bit of salt and a little bit of pepper. So there's my pepper.

And that's it. Then the dish will.


Shop.

You don't want these there too hard to eat, but.

Chop the rest.


Cooked rice here. So for cooked rice I mean you can use any kind of rice you want. White rice, Brown Rice. You can use a rice cooker or it's 1 Cup of Rice. 2 cups of water. A little bit of salt, a little bit of olive oil. You close it and you cook it for 20 minutes. I'll be fine. Now I'm going to display the vegetables nicely around the rest. So first I put some carrots here.

That is cikini.

Some bean sprouts and of course remove them from the water once they finish boiling. I have the mushrooms also young.

You can see all these beautiful colors and different textures. I love this dish. We have this spinach here for a little bit of Green.

And finally, the protein and you put the protein in the center.

And to finish the Moroccan touch, I'm going to sprinkle it with a little bit of fresh chopped cilantro yarn.

And give a little bit of color and central just works with Sharmila spices. So this is perfect.


We're going to thinly slice them.


Search in for. Like around one minute.

After 1 min.


Finish from the boiling water and put it in cold water. That also has ice so you have an ice cube here. That will make the spinach state green and Crispins. We want that.

So key.


Salt, large pinch of salt in the boiling water and add the bean sprouts turds so we're going to boil them for around 15 minutes.


Spinach, just take it from the cold water and give it a good squeeze.

And that's it.


Instant coconut oil and will melt that down.

So will Fridays after 5 minutes until the and I should have bronze color and.


So add in our product.

Get stuck.


Guys, the grated carrot.

And then we're just gonna.


Organic Lamb it's going in so we just want to run that.

Turn it around.

So this is such a beautiful family dish, I feel like it's something you just want to enjoy. Sort of cozy at home with the whole family and will put all the details in the full description on the website.

So you can see that with.


Raise me in time to put those in that.

Smelling gorgeous.


Chicken stock and always go for fresh gift. That nice.


OK, since my day. And a nice pincher. Good quality salt.

Start outlook.

This is pretty much our base.


When they're cooked, finished with spinach.


Spread out the kitchen sauce on the rice.


Cheese


Sensitive vegetables.

A little more cheese.

In a little more Christian sauce.


First off, get that pan really nice and hot.

He's off selling Steaks.

Series in the pan with that fat on without flavor.

Salt, pepper

what type of screens off in?

Can I sing Hall?

11 away.

Milkshake and it stops the state from sticking looking for color.

It's Gonna Burn.

Thanks for cooking and going with my stupid.


Quick marinade now.

2 tablespoons of.

Fermented.

My sort of rich sweetness. Tablespoon of sugar.

Rice wine that gives it a really nice vinegary.

Phones available.

Salt and pepper.

I'm looking for a nice thick, rich marinade.

Mount a done. It's time to turn the Steaks.


Telephone.

In his face still based forwarding every time is just having more and more flavor.

Songs in full of flip.

Ready melt that fat down.

Open again.

Her mouth just take your knife.

Fat there, just slice it off.

Spell.


Masala 1 teaspoon of this you can follow this recipe that there on YouTube. The way I've done garam masala, nice and rich. Finally as it gets cooked completely, the Garam masala inside this what you need to do is finish it up with 1/4 Cup of fresh cream cooking cream. Wow, look at this.


Peanut

yay


I'm going to cut the tip of the chicken ring off. You can leave it on the kind of creep me out a bit, but I'm going to cut the wings in half.

So you have nice drum let and wing apart or whatever you call.


Together and then you're going to get each piece of the wing and Reggie into the mixture.


Of light soy sauce 1 tablespoon of sesame seed oil.

1 tablespoon of Brown sugar. 3 tablespoons of white sugar mixture.

1 tablespoon of red hot pepper flakes.

Dash of black pepper. One big tablespoon of garlic.


Some honey 4 tablespoons two stalks of green onion that's been chopped up and mix it all up.


Wings, so I added ten wings around 10 wings to the first batch, making sure to tap off any of the excess flour cornstarch mixture before.


Some black pepper on this.


Little Hatch Hachi water here in San Francisco and you wanna make sure that?


Next, on making some croutons. Now. Traditionally croutons are little cubes of bread which are do fried. I'm doing a slight variation on this 'cause I don't like to deep fry bread. I find it really greasy, oily, so I'm just going to bake them. I'm going to spray them with a little bit of cooking spray.

Then place them into another 180 degrees Celsius for about 5 to 10 minutes, or until they're nice and Golden toasted. Then will be ready to move.


To make a Caesar salad dressing, first we've got half a Cup of whole egg mayonnaise and two that automatic in one teaspoon of crushed garlic, about one clove on cheating and using the stuff out of the jar. Don't judge me. I'm also adding in two anchovy fillets which I just chopped up nicely. Now you don't have to put the anchovies in, but it is kind of what gives this the traditional Caesar Salad flavor. So try to use it. Don't put off by the anchovies and I'm also adding in 2 tablespoons of freshly squeezed lemon juice.

And just mix that all up to combine.


Salad bowl I've got one large calls letters which are just roughly torner. Please let this serves about four or five people, so this isn't just one serving, so into that I'm going to add in our croutons.

Bacon.

Diced boiled egg.

A little bit of shaved Parmesan cheese just over the top.

And last but not least, we're just going to drizzle over the dressing.

And.


Here I have a carrot, so just peel your carrot.

Nothing hard so far.

So culture the carrot and then cut it in a Julian style. So just thinly slice it.

If the carrot is big, slice it again so we have thinner sticks like.


Looking here at the bottom and the tip and then cut it in half quarter it.

And thinly sliced.

You can keep them like this or just put them together and cut them in half again.


So tell them again for like one minute it should be.


Fresh shrimp.

Here I'm going to use a little bit of lemon juice like a fresh squeezed.

And I just missed that.

I'm not going to add the charmoula spices on the shrimp because I think the other vegetables are.


And I can't together.


'lil

white vinegar or lemon juice.

I would usually put white onion, but this version is decided not to go with the onions because I'm gonna.

Add a little bit of mint and bean sprout instead.


Let's add the sugar.

And mix it together.

The other element of abundance, and which is the.

Butter, so try.


Gotta get.

I'm going to remove some of their.

Inside

so we can put a lot of the.

Are the filling inside?


Spread a little bit of butter.

See.

And then spread it.

And one side.


So I'm going to.

Tear the leaves.

If you decide to cut them, it will bruise the leaves and they'll darken a lot faster.


Step 5 Heat your pan or griddle to about 350 degrees and lightly coat the surface with cooking spray or vegetable oil. Test the temperature by sprinkling a droplet of water onto the surface. If it's hot enough, the water will scatter any evaporate. Don't use butter to grease your pan unless it's clarified butter.


Time to do this, I've got over here. Black pepper.

Lemon.

It oil after what you do before you put on the barbeque you.

Wet with a brush like this.

At one time, that's it down, or you put on the barbeque it. This should be ready.

5 six minute. This should be ready at the barbeque. It's really hard after surely outside it's almost 500.


OK, now.

The Shashka Visions Raider Shrimp Scallops Pepper Zucchini Hanger.

500 degree

and we stick this right inside over here like this.

Good.

And not.

OK, let's check this shashka fresh over here Shrimp Scallops.

Oh, look at this.

Come on, baby.

Look at that.

Alright.

Let me see now I wanna try.


Some parsley here to help flavor that broth right? 'cause it's just water.

A little bit of salt and pepper.

And then we could always adjust. This is a tomato puree from Italy, so I'm going to add some of this for color.


Good.

Some people


OK, so this isn't a real watery soup. See you can see here, see how it thicken because it had the starts coming off the pasta so where you want.


Picture Paradise hot couple.


All your ingredients.

That's some flavorful shitrat there, kinda like.

Kind of like the chemicals in the basement. I don't know how you walk around down there without a gas mask, dude.

Sometimes you gotta make do what you got sometimes.

Stir fry those.

Rice noodles.

So it's missing going on.

Oyster sauce.

Sorry sauce.

My good old fashioned Curry powder.

Oh my.

That looks delicious. Certainly a lot better than the stuff we had in prison.

Some people just can't get spices, right?

So what you want to do now is, is this a well combined and cooked thoroughly through after it's all heated field?

Nice looking product.


To your point.

Server up.


Pin.

Set my light.

Beautiful.

Tacos Mexico's most popular St foods like we made from beef, pork, chicken or fish and are loaded up with amazing sources and spices.

Now I want something sort of pickling cabbage. These are.


Chinese cabbage is slicing in half.

Look up pretty Christmas really tasty. Slice that into quarters and then just shred it and take your time.

Think of cabbage head and you think it's sort of brave over cooked cabbage, nothing worse.

But I totally want freshness.


Those season chili flakes. They sort of discreetly give a little bit of heat.

Touch of white wine vinegar.

We got that fish, lemon juice, small drop of toasted sesame seed oil give that.

I'm really good mix.

Now I need something to sort of bring it together.

Big hot spicy. This was thumbnail size on the mix that.

The couple tablespoons of mayonnaise and give that a really good mix.


These are basic corn to Tia. The trick is.

The sort of color them.

And then shaped them actually places on.

Gastrin

Bones says not to burn yourself.

Post your tacos in a frying pan from there.

Just gonna place it.

On the rolling pin.

Literally 30 seconds.

As it cools down, the great thing about servant tackles is people can fill themselves just the way they want.


Cabbage just squeeze out wet marinade. Nice rustic mountain.

Fine eyes.

Home.

Wait, you see how soft.

And delicious and almost sort of.

Melting in the mouth texture we've got and it's amazing sirloin so that really nice see you running outside.

Pink in the middle.

Start with my crispy shell back of the spoon, but they will start with mayonnaise inside.

Just sprinkle that delicious.

Pickled cabbage and then just start lining my tacher three or four slices touch more.

Am I spicy?

Laugh.

Is how long?


Green Bay the scallops are poorly.

It's a little hot pepper.

Assault


Same thing I do. What is the Pepper zucchini?

I'm in assault.

Make us all together.

Same thing I do with the shrimp and Scallops. Just make us a together.

Like this?

Today sound bar.


Thank you, I used this game not born when you gonna barbecue. It will start.

With this on ya.

Scallops.

Papa

zucchini

mega show. The watch when you stick it in, it did not go under your finger.

Yeah, I put one of the shrimp.

Now we started again with a pepper.

Scallops.

Anya

Shrimp

that's what I gotta do, and you make a big. You won the container with the same thing all the time at the.


Plus soy sauce stir fry sauce. You can use even hot sour sauce just to bring that little sour in it.


Give it a stir.

And this noodles takes only about a minute or so to cook at just a pinch of salt. All right. So I'm going to cook this for a little bit while this is.


Cornstarch into this water give it the squid star an keep this onside add.


Now I'm going to turn on the other corner on a low heat, and I'm going to transfer that to the another burner and here.


Heat up a couple of tablespoons of olive oil first. Bad onion.

Started the onion about half a minute and I don't want to overcook with tables and all other vegetables one by one into this. Can mint, Ginger and garlic.

Stop the case now. Bell Peppers red and green Bell Peppers.

And you can keep this Solana High Heat to keep your vegetables crunchy. Add this carrots and mushrooms.

And cabbage, I will add lot.

I love this colorful can just deliver the Winiger.

And I have time for.

Cabbage.

Turn off the stove.


Over here low to medium heat looking. Perfect noodles are done as well at this point. Ready to add this cornstarch. Make sure this will take on the soup now again bring it to world. The aroma is so wonderful here.


Oil in the pan and I'm going to add veneer and I'm going to lightly saute them.

The Pioneer is done. This is the color we want.


Drill a little bit of olive oil and a little bit of crushed garlic.

And a little bit of our spice mixture.

This is to heat up the spices so all the flavors come back.


And now we're going to put it in vegetables separately. So first I'm going to start with the zucchini.

And I'm just going to still take for like 45 seconds.

Remove.


And add the carrots and we're going to disappear them for like a minute.


Here at the chicken cubes now I will soak it for 10 minutes with egg, white, cornstarch and soy sauce. But Maria the egg white for usually people don't use it, but it's in my secret recipe because it will help the chicken to taste tender and delicate. Nice, let's do it.

Egg white

Eat.

OK.

Starch.

Greensboro and yes.

But it all depends on your own taste that Chinese food there's no precise spoons or cups.

And soy sauce.

A little bit, we will save them for the source later.

Stir it.


And the second step is to make the sauce.


Step is to make the sauce. So now we have sugar and starch. We put them together and put in some soy sauce.

OK.

So stir it, mix them.

So Maria, when are we going to use this? Ask will use it at the very end of the cooking just to make it taste juicy and make all that a stick on the chicken.

OK, so.


I need Rudy's auto in high.

Now it's been 2 minutes. I will remove that chicken back to the bowl.


Garlic.

Fresh pepper

homemade.

For about 30 seconds.

Let's go fly.


For this recipe you can use oil. There's no hard and fast rule to this.


One inch piece of Cinnamon Bay Leaf who do three of them. Some Green Cardamom, 526 of them. Some black cardamom. Now this is something very very essential. This adds more ascension flavor to this whole thing. So four of them. Now when you add Black Adam, make sure that you kind of crack them a bit, you know, because they burst.

So that's very important, so I have correct them. But when you use at home.

Take the black cardamom. Just breed them up, crack them up a bit and don't cracker.

Till the time you get the seeds out by the moment the seeds are out.

If they come into about, then it's a little bit irritating. The whole flavor is full of black cardamom. You just need to crack and add it to this so as it heats up you start getting the flavor. Beautiful flavor in here. Wow, Ann.

The next step make step add some green chilies to this, like it spicy and more. I'm adding here around four of them. Just slit in between. Flavor is nice and int.


Mutton licious, so I'm adding here about four sliced onion. I'm using about 600 grams.

Off the modern on board, that's also very important. I like it on bone because you get nice stock made when you cook this piece of dish. Yeah, beautiful.


Add the mutton. In India we use both meat and that is what we all like internationally. I'm not to sure whether everywhere you get goat meat easily, but whenever you get quote wait. Try to use goat meat in this. That's better toothpaste at the sheep made that you get no lamp that you get. It's nice, but I prefer the goat meat now. Those who don't get no choice then get the lamp.

Cooked recipe so.

Add the Martin Saute for about 2 minutes.


Turns off Ginger and garlic paste.

And Saute again for about 3.


Add salt the way I do it now. Maximum. Yeah you can sing alone and build the energy all over so salt to taste in here.

Add some water to this about 2 cups of water.

Not much, that's it. And what you need to do is since I'm using a pressure cooker. So what you need to do is this is 1 big challenge. Have you tried this in your house? I always feel that you have a fight at home instead of arguing.


As we call in India Ki Yeah 1 tablespoon of this and if you eat this is like this. Ensure that you wake up early morning next day for a jog without which cannot read these things. Yeah good things.

We need to add good things to it. Good dishes, yeah, so you're 1 tablespoon of crushed Pepper Ann to this. I'm going to add cashew nut paste, rich cashew nut paste. That's so good here. Yeah, So what do you need to do for cash?


Add all the button to this along with the stock and the spices and the onions. Every bit of this goes into this since the modern is nice and soft. It's already cooked, won't take much of a time here. Cashew nut brings in the richness.

Who this great dish an adds a nice.


Step six, test your temperature by making a trial pancake. Use your 1/3 Cup measure to gather a scoop of batter and pour it onto your pan or griddle. When the edges of browned and bubbles appear on the top, flip the pancake and Cook the other side until it's Golden Brown. Resist the urge to press down on the pancake. It won't help it cook any faster and it'll crush the.


To make blueberry pancakes, scatter a handful of frozen blueberries into the batter. As soon as you pour.


When you're satisfied that you've got the right temperature, use your 1/3 Cup measure to pour on as many helpings of better as you can comfortably fit on the Griddle. There should be a bit of space between them so that they don't overlap or touch you.


Here I have the Red Onion. You can chop which tables however you like, but I usually like kind of cut into link twice for this group, but it's really up to you alright, so let's read any and put that on side here. I got some cabbage again lengthwise.

Right, so that was cabbage. Now, if desired, you can again cut this lengthwise onion from the middle so that they're not too lengthy, so it's really up to you an I'm going to put all this which tables one of the plate over here. Here I have red and Green Bell Pepper, again lengthwise.

This is red and Green Bell Pepper. You can use other colorful Bell Peppers as well. It's really up to you now here. I have carrots. First make slices and then couple of them at the same time and cut them lengthwise. The carrot.

Inside

I love this vegetables, which troubles itself looks so colorful and love it now mushrooms. Make sure to clean them and I have already cleaned them with a damp towel. You cut this mushrooms into slices. Here goes to mushroom.


A towel.

Just press tofu, have dry and now I'm going to chop. You can make you however you like just make.

Nice small cubes.

This is extra firm, so when you cut be generous little Ann when you handle even right. So this is.


Tofu

if desired. You can sort it to Fuller a bit, but I just add just as it is.

Alright, looking gorgeous more water.

All right, the soup has got little thicker at all. This which tables into the soup. And now we can turn off the stove and so immediately.

All right now, look at this soup.

Looks so yummy.


Into this part, I'm going to bring this vegetable stock to boil.

Add water as well covered and bring it to boil alright, so the vegetable star is about to come to the boil.


I'm going to add this instant cooking noodles.


Versus inbreeding plan.

Google tomatoes and potatoes and I'm going to do the same thing.

I'm going to try.


Not a whole lot, but little bit.


Spoon of coriander powder. 1 teaspoon of chili powder. 1/4 teaspoon 14 teaspoon of turmeric. 1/2 teaspoon of.

Khuman powder and half a teaspoon of Ginger mixed so indigo.

To this.


It's gonna go into.

And we're going to code it.

So this will be marinated in the spices and once the rice is boiled, I'm going to assemble it in a oven proof dish and it's going to go in the.

Now comes the fun.


We are going to make a layer of rice.

Till this I'm going to add half a Cup of fried onions. We're going to add the which the vegetarian mixture the vegetables.

I'm going to add the coriander. The cilantro leaves, washed, cilantro leaves, and mint leaves.

Ooh, it's gonna be so tasty. I taste it for the seasoning. It's perfect, little spicy and tart which I really love.

This is hedra body Conchi Beriani vegetarian style.

So the final layer of rice will go on top.

Last step, I'm adding the rest of the onions on top.

So in this beriani I have not cooked. I just sorted the vegetables and Marinated. But it's gonna cook in the oven.

Next, for extra flavor, I know I have.


Butter on top. It's gonna give an amazing.


Are egg whites our green onion?

Are duck sauce are carrots our broccoli slaw at 1 1/2 teaspoons of water. Now before I add my tofu in, I'm gonna give this a quick mix just so that everything is coded. Add your tofu in.


Step 2 separate the eggs into the other two Bowls. Whip the whites with a hand mixer until they form stiff peaks.


Step 3 add the milk to the egg yolks and beat them together with the mixer until their bubbly. Then mix in the oil or.


4 add the dry ingredients to the egg yolk mixture and whisk them together very gently until they're just incorporated. Don't mix, too.


The egg whites in two editions an let the batter rest for 15.


We got our slow cooker set up now if you want to do this in like a Dutch oven on the stove, you absolutely can. We've got that pacea pepper that we just fairly roasted like you can see. See just a tiny little bit of charter. You definitely don't want it all black. I've got the and shows that we threw out there as well. Toss them in whole, no big deal. I've got a yellow onion and about five cloves of garlic that I just crushed down.

You don't need to be too fancy.

I've got 2 cans of fire roasted tomatoes. This is what £1 cans and that fire roasted. It's another way to get you know, kind of that charred flavor in there. I got half a line, will give it a little squeeze there. This lines got like no juice and get a little bit in there.

A little bit of Worcester sister she AA touch of honey, which I think is really nice little sweetness on there, maybe 2 tablespoons and then for spices. I'm using about a teaspoon, a heavy teaspoon of oregano and if I can find it, my Kumon probably 2 tablespoons. Of Kumon. You don't want to be shy there, but then finally all that wonderful pan drippings from the.


And then we've got our short rib pieces, which I'm just going to add back to the pan. I will do it fast.

Now I'm going to add a little bit more water in here 'cause you want it about halfway filled halfway up the meat with liquid, and this is all kind of meltdown.

Over the next few hours, we're going to let it go on low. Should be just kind of barely simmering for about 3 hours, and this meat is going to go from super tough and chewy right now to super super tender succulent. All those flavors blown fuse.


Russet potatoes today, which are a good all round potato? You can boil them, roast them. I put all my peelings in the compost bin for the garden next year.


Look at that perfect for a winters day.


For that will heat some oil.

And will allow it to hit completely. All Chinese cooking is always on a high flame. Will add some finely chopped garlic.

Some finely chopped chilies.

And we'll sort this for a few seconds.

Whether you make rice noodle soup, anything in Chinese cuisine, this is the first.


Then we'll add some shredded cabbage. Make sure it's thinly shredded some grated carrots.

Some caulifla.

And some spring onion greens and whites and will sort this on a high flame for two minutes.


Will add little chili sauce.

Little soya sauce.

This is vinegar. You can also use lemon juice.

We'll mix this one and will cook this for one minute.


Will add some water. You can also add some stock.

Then we'll add a conflent water mixture to give that thickness to the soup.

Salt.

And some pepper powder.

Will mix this well and will allow it to boy.

Remember when you add the conflict water mixture to stir it continuously?


Let's so serve it hot with Chiles in vinegar, chili sauce, and soy sauce. If you want that extra crunch, you can also add some fright noodle.


OK, in the work I have a cooking oil.

Perfect garlic.

Sorry second.

Sonia.

You could also use a white for young.


And there you go and that hour.


Owner.

I put some tuna in.

Then

I have some sauerkraut too.

I need to chop it finely.

Then I add sauerkraut in here.

Now I have some.

Flying fish eggs.

Little bit of spice mayonnaise.

A little bit of chili oil.

Old is together.


Get some cereal.

Put Sushi Rice on top.

Then

The things that I just.

Dan.

What is up?


Space is our problem.


Some corn starch.

Little bit sugar.

The restaurant they haven't used MSG but I don't use MSG and I just use your sugar instead.

Analyze soy sauce like soy sauce and then use aggressive oil.

And I put a little bit of water.

And you just mix it up.

And let it sit for about maybe 10 min.


And now the what is hot.

I put a little bit of grapeseed oil.

This couple late in the.

This is scrambled eggs.

OK, now that it is done.

Like I say, do not cover too hard.


The Christie oil. You could use the same while you're going to wash it.

Then you could put your chicken in there.

The chicken 1st.

Now the chicken is awesome White and then you know it's done. Then it's time to take it out.


OK, now the wall is clean and now the water is hot and now the Times you put the use of grapeseed oil for a little bit, crazy or not too much. When you make fire eyes do not put too much oil.

It won't taste right.

Rising

you can see the treatment.

Make the playoffs.

Frozen mixed vegetable in the same time so they frozen in the cold.

So you gonna store it to store it?

10 minutes.

Right?


Breast and I just cut them into bite size pieces. Make sure to coat each piece of chicken well and shake off any excess.


I fried my chicken in batches. I use vegetable oil. Cook the chicken for about four to five minutes chicken.


Right here, 'cause these little chicken bites were so delicious, but no worries, I didn't stop by continued with the recipe I threw in some cornstarch, water, soy sauce, mince garlic, sugar, chicken, stock white vinegar and some white wine. Give everything a whisk and I will say that you should not eat this everyday. Also, this dish is meant for sharing.

That looks like my morning coffee bye and don't think I'm lecturing you guys. For the most part, I get really sweet positive comments. Thank you for that. However, once in awhile, member of the YouTube culinary police likes to stop by and make sure that everything is.


In a skillet with some olive oil, I sauteed some green onions and some dried Chili Peppers Jack. Remove the seeds. I left them in. That is completely optional. I like really spicy food, however the finished result was not spicy, although general, so chicken is normally not supposed to be spicy. I would say has a sweet and salty taste, which is what makes it so good. I poured in the cornstarch and soy sauce mixture and let it cook over medium high heat for about 5 to 6 minutes.


It will be thick and velvety. You want to toss in your chick in? Give it a stir. Let it cook for an additional 5 minutes on low heat and then it's ready to serve. I serve this with white rice. I didn't season the rice beef.


Before the KOA tuckers, I've got a pan here over good high heat and use a couple different cuts of meat. I'm using some boneless short ribs seasoned really well and I'm going to start the recipe by actually seeing them off in a pan now. Barbeque after barbecue comes around. This is going to help give our tacos a little bit of that charge flavor if you want to take an extra step, go ahead and do this on the grill and just use a Super Hot Grill. Get it nice and charge if you want to skip this step, go ahead and do that too. Still turned out OK, just a little different.

I'm gonna get everything Brown. Nice and dark. Don't touch it for a couple minutes. All sides then will come back.


So I've got our meat Brown and while that happens I'm just going to quickly quickly quickly char off a pacea pepper that I cut in half and be seated. I'm not looking to get this all the skin blackened or anything like that. I just want a couple dark spots on it. Again 8. It's the kind of barbecue flavor that I'm trying to go for here. It will take about 2 minutes or so to get there and then I'm going to do essentially the same thing. I've gotten a dried hancho chili here, actually, I've got three, so I'm just going to give this.

A little bit of heat, you know, literally like 10 seconds on each side, right over the flame. That's going to release some of those oils and help the health of pepper really kind of flavor are.


I serve your pancakes with traditional sides like butter and Maple syrup, but don't be afraid.


Now you can imagine how spicy it will be. Not thinking fast.

Smell good.

Now you know my girlfriend.

Then

Chinese boy Anya

but it.

Could you play music?

Funny stuff.


Sure, one is my great aunts, so take each wingan lightly, dip it into the sauce real quick. You don't want it in there too long or it was. Soak it up, but that's basically all you do. Just a lightly coat. Each wing and the wings are delicious just like this. The reason why I asked for the recipe 'cause it was so.


Something great, even better. What I did was I heated up the sauce in a pan on medium heat until it started to bubble and then I added all the wings to the sauce, turned off the heat and just mixed all of the wings in the delicious sauce. Make sure it's fully coated in that sauce.

And then top it off with some sesame seeds.


So first we gonna start with the pork loin.

What we have right here. It's already cleaned and cut it actually not pork loin. It's from the butt area, but it's a very nice and tender and very tasty other. Nothing. Anyway, it it's a very tasty and tender meat at the pork cutlet. That's how we call it. You put that on the plastic wrap.

Like this?

And then you rap it over on the other side.

Like this?

And then you look at flat out.

Just like that don't have too much. You don't wanna get any holes in it, but we wanna make it nice and flat and around this sickness. What is that? Maybe 1/4 inch or so?

Alright.

And how we gonna leave that here? And we start preparing the bread.


And then we're going to get a couple of eggs.

You probably need only one, but we just gotta use 2 today.

Hope.

I need it.


We're going to put it in flower first.

Very lightly.

And then we're going to put it in the egg.

Like this?

I'm going to put it in the bread.

Now what I like to do now, I'd like to add a little salt to it.

And pepper what I need to get.

A little pepper

I like Black Pepper. A lot of people like white pepper for it, but I like the black pepper. I like the flavor of it.

Now we're going to put in the breading, turn it around a little bit.

Take a little of the breading and then very lightly press on press on the white bread crumbs just like that.

Turn it around a couple of times.

How is a little method but?

That's how it works.

So.

And now we.


Celeste, star cheer and also it's getting a bit more veggie goodness into, but you could use also cauliflower works really well. Thanks Larry. It's a really good root veg. It still got that sort of thick taste and no one is going to tell the diff.


If you don't have a food processor, you could also use a hand blender. In goes one egg yolk.

Teaspoon of mustard.

Coconut oil

the nice pinch of salt as well.

And then we'll plan. This will smooth.


Ready coming together now.

And then we'll put the match on top.

And I really do love seeing a recreation and a big shout out to pull lush seven. I hope I'm saying your name right for sending in your awesome recreation of my fish pie. I hope you enjoyed it and I'm sure you're going to like this one too.


Or just care?

And we're gonna Peel it first.

I'm gonna.

There you go, get a knife.

Yeah you go.

Make long ribbonlike

slices of the Radish.


Sign it anyway.

So you don't want the carrot?

Peel should be too thin because you'll lose some of the crunchiness of the.

Of the care.

So I use a like fairly thick.

Pilar.

So let's do the same with the carrots.

So the Diakon in the carrots are just a substitute of the French gun show in the traditional jumbo jumbo sandwich, and basically the it's because the French Pickles were so expensive that.

Vietnamese people try to find.

Ingredients that they could that were available in land and just.

Make them taste as.

Closely as possible as the cause.


The meatballs

but how delicious? Select and then add the signature element with the.

Carrots and pickled.

Dycom

I'm gonna add a little bit of the.

Mate.

And close the sandwich.


It added a little saltiness to the red.

There you go.


So it's not that complicated to just cut interest rates or you have to do is use your knife as a leverage. You point to the tip of the knife and there's and just like do that like motion back and forth and you have those like.

Send string in no time.

So I'm gonna get.

The same thing with the dikan.

Let me show you see it better.


I cut them into even size chunks.

Then I'm going to put them in a pan of cold water and bring them to the board.

Once the.


A mashed up. I'm going to be using about half a pot of the cream cheese.

This just makes it really creamy and cheesy.

Mushroom soup all along route and she is all mixed in.


Slow cooker, you can put it in the slow cooker for one to three hours. It's quite forgiving, oversee the longer. It's in the creamy or it is. Just make sure you put it on Aloha thing so that the cheesy potato doesn't burn on the bottom.

Net.


Vegetables today I'm using carrots and parsnips. I've got some red onion and my absolute favorite butternut squash. I bought all these from a local organic farm so that I know that they are free from pesticides and also the carbon footprint is low because they haven't been transported all over everywhere.

You need to peel them and chop them into sort of of even sizes. Once you've done the vegetables, get a big bowl.


Fused with Chile as it gives it a good fight so a good couple. A glimpse of it in the bowl. So pepper.

That makes it nice.

And I've got some chili of chili grinder.

I've got some herbs, but this is ready chopped.

Pacific block of that and then mix it all together.

And all you have to do.

Into the oil.

I forgot the onion.

You need to make some round does it all fully coated.


I'm going to spread the vegetables onto a baking tray. You need to make sure that there's plenty of room between them and leave some room for the sausages. I'm using Cumberland Pork sausages with ER.


And entrees.

And then I'm going to drizzle the last bit of oil over the top.

I'm going to put these in the oven.

Turn the degrees centigrade or pass gas marks.

You need to cook the vegetables and the sausages for about 30 to 40.


Brown and and you need to turn them over about half way through the cooking time to get the Brown evenly all over.

Smells delicious.


Teaspoons of vegetable oil on medium high heat at the bottom of your skillet and just add.

Half of your pot stickers in your skill at a time. Jessan cook them for about one minute just until they are lightly browned and don't let them touch. That's why you only add in half of them.

And if you have pressed them down a little bit.

On your baking tray, to make the bottoms of them flat, they'll stand up in the pan.


Now, once they Brown a little bit, go ahead an ad.

Half a Cup of water.

Radue


So 2 tablespoons of rice vinegar, 3 tablespoons of low sodium soy sauce and you do need to use the low sodium because you want to count your calories as well as your salt intake. You don't want this to salted.

Peaceful are freshly grated ginger. Now the one thing I do with my Ginger, I get mine from the farmers market and get a big piece and I just immediately throw it into the freezer. You can always peel it and then throw it into the freezer, but the skin on Ginger is so incredibly thin it really doesn't matter. But I just took mine off just now. Really easy with a paring knife and this is still frozen. So 1 teaspoon fresh Ginger and 1/4 of a teaspoon of toasted sesame oil. Mine is just plain sesame oil.

Come again guys, I don't really think you can substitute any of this stuff because it's not going to have the same flavor 1/8 to 1/4 of a teaspoon of crushed red pepper depending on how spicy you like it, you can always add more. Now give this a good whisk so that everything is combined and all the flavors are melting.


So into a bowl I threw in some cornstarch, soy sauce, and two eggs. I followed this recipe exactly how Jack made it, except the only difference is that I decided to use 2 eggs instead of 1.

Julie, there's just one egg in there. My camera didn't catch me adding the extra egg, but trust me he got in there. This texture was perfect for me and very easy to dip the chicken and I.