SHIR'S BRIDAL SHOWER AT THE MIXING BOWL | VLOGMAS DAY 16
❄ DAY SIXTEEN OF VLOGMAS 2017 ❄
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The Mixing Bowl
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Chicken Hong Kong
Chicken Hong Kong
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 500 grams
Egg - 1
Black pepper - 1/2 teaspoon
Corn flour - 1 tablespoon
Oil - for frying
Oil - 2 tablespoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Dry red chili - 3
Red chili paste - 1 tablespoon
Spring onions - 80 grams
Soy sauce - 1 tablespoon
Vinegar - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Chicken stock - 110 milliliters
Corn flour - 1 tablespoon
Water - 2 tablespoons
Spring onions - 45 grams
PREPARATION
1. In a mixing bowl, add 500 grams boneless chicken, 1 egg, 1/2 teaspoon black pepper, 1 tablespoon corn flour and mix it well.
2. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
3. Drain it on an absorbent paper and keep aside.
4. Heat 2 tablespoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, 3 dry red chili and saute till it turns golden brown in color.
5. Add 1 tablespoon red chili paste and mix it well.
6. Then, add 80 grams spring onions and fry till translucent.
7. Now, add 1 tablespoon soy sauce, 1 teaspoon vinegar and mix it well.
8. Add 1 teaspoon salt, 1 teaspoon sugar, 110 milliliters chicken stock and stir well.
9. Bring it to a boil.
10. Take a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix it well.
11. Pour this mixture into the gravy and mix it well. Cook till the gravy thickens.
12. Then, add the fried chicken, 45 grams spring onions and mix it well.
13. Serve hot.
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Chinese Street Food DAN DAN NOODLE Tour in Sichuan, China | INSANELY GOOD and SPICY Szechuan Noodles
One of the best Chinese street foods you will ever eat in China is the Dan Dan Noodles! Check out for 3 months free w/ 1 year pack and 49% OFF! Spicy Chinese Dan Dan noodles are the best street food in China! If you love spicy Sichuan food and street food in China, then you're going to love Dan Dan noodles, because they are so flavorful and covered in a rich chili oil!
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In this Chinese street food video, we're bringing you on a full on Dan Dan noodle tour of Chengdu, China, DEEP in the heart of Sichuan in Southwest China. This is the land of delicious and spicy Sichuan cuisine, sometimes spelled Szechuan cuisine. There are so many famous Sichuan foods to try here in Chengdu, but today, we are trying 4 different variations of Dan Dan noodles, also sometimes called Zajiang noodles.
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China has so many amazing street foods to try, and I've been filming and documenting them for you for the past 4 years. In my opinion, the best noodle dish in China is dan dan noodles, right here in Chengdu, Sichuan. China has some of the best street food around the world, and these dan dan noodles were INSANELY GOOD, some of the best noodles in China for sure!
If you're traveling to China to eat and try different street foods, and perhaps want to learn a little bit about Chinese food and chinese cooking in the process, you need to try a few different variations of Dan Dan noodles. When they prepare the traditional Chinese dan dan noodle recipe right on the street, you can watch as they scoop the main ingredients like chili oil, soy sauce, sichuan peppercorn, and garlic right into the noodle bowl and then place the steaming hot noodles right over top. It's truly satisfying! After they put the noodles over top, they place their signature fried ground pork on top, known in Chinese as shaozi.
When your dan dan noodles arrive to your table, it is very important to mix up all the chili oil and all of the ingredients throughout. This ensures that the flavour and the hot oil gets coated onto each noodle before you take a bite. It's also quite satisfying mixing the noodles and watching the dark red oil slowly turn each noodle from white into red and silky smooth.
When you take your first bite, you'll understand why this is one of the BEST Chinese street foods you need to try. The spicy noodles are coated with an incredibly aromatic chili oil and really send you straight up to heaven! It's one of the best forms of Chinese cooking!
If you are traveling to china and want to find these famous Dan dan noodles, here are the addresses:
1) Dawanmian, AKA big noodle bowl:
Restaurant name: 大碗面店
Address: 成都市过街楼街26-6号
2) Deep alleyway dan dan noodles:
Restaurant name: 十五栋面店
Address: 成都市西体路7号
3) Street side dan dan noodles in the north of Chengdu:
Address: 成都市星辉中路城隍庙街城隍面馆
My neighbourhood noodle joint outside of Chengdu, China
4)Restaurant name: 恋味老面馆
Address: 成都市龙泉驿区龙平路427号
ABOUT THE FOOD RANGER
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My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious .
I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.
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Big Tray Power Steamed Chinese Rice Rolls (Home Made Rice Roll Recipe Included)
Easy recipe for Steamed Chinese Rice Rolls. Learn how to make an authentic steamed rice rolls. Also see a cooking demonstration of Power Steamed Rice Rolls in Hoiping, China.
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Recipe is below:
STEAMED CHINESE RICE ROLLS
In Hoiping, China, the cost of one order of steamed rice rolls is about 60 cents Canadian. At home, you can make the rolls thick or thin..... whatever suits your taste. Add your favorite toppings for your steamed rice rolls, such as beef, chicken, pork, green onions, etc.
1 cup rice flour
1 to 2 cups water
1/2 cup chopped bbq pork
1/2 cup chopped green onion, 2 tablespoons cooking oil
2 tablespoons tapioca starch (optional)
3 pie plates
Put rice flour in a large mixing bowl. Add 1 to 2 cups water to the flour and mix well with a fork or chopsticks. Add more water if you want thinner rice rolls. Add bbq pork and green onions. Add tapioca starch for more chewy rice rolls.
Bring water to a boil in a large pan or steamer. Brush oil on surface of pie plate. Ladle one scoop of rice solution in the pie plate and put in pan. Cover pan with lid and steam 1 to 2 minutes. Rice roll is cooked when bubbles start to surface on the rice roll. Take rice roll out of pan and let sit briefly. Load another pie plate and steam in the same way. Use 3 pie plates so you can rotate cooking of the steam rolls. Push rice roll onto a plate. Serve with soy sauce or your favorite sauce. Enjoy!
How to make Traditional Chinese Rice Pudding Recipe 中式點心-缽仔糕
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Recipe:
A) 100g Rice Flour
22g wheat flour
10g water chestnut flour
125g water
B) 95g sugar
300g water
1) Combine Ingredients (A) together, it will become a flour paste (consistency: runny)
2) Bring Ingredients (B) together, make sure sugar has dissolved
3) Slowly mixing in 2 into 1, technique: tempering. (consistency: slightly thicken batter)
4) Pour into ramekins and steam them under high heat for 15-20 mins or until cooked (Mine took about 12 mins, because I have a commercial stove (much more powerful than regular home stoves))
5) Cool the puddings down and remove them from ramekins by using a toothpick.
6) Enjoy them!
A)粘米粉 100g
澄麵 22g
馬蹄粉 10g
水 125g
B) 蔗片糖 95g
水 300g
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Chinese Steamed Rice Rolls 肠粉 (Home Recipe Included) Popular China Street Food
Steamed Rice Roll 肠粉 is a popular Chinese Street Food in China, including Hong Kong. I visit Sham Shui Po district in Hong Kong, where they cook their Steamed Rice Rolls in a Power Steamer.
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The recipe is below:
CHINESE STEAMED RICE ROLLS 肠粉
The broth that the rice rolls are served with is what make these rice rolls extra special. Check out my home recipe to make these Chinese Steamed Rice Rolls. My home recipe has been adapted so you can enjoy Steamed Rice Rolls at home. Your family and friends will be really impressed.
1 warm water
1/2 cup hot water
8 tablespoons rice flour
8 tablespoons wheat starch
2 tablespoons tapioca flour
1 to 2 tablespoons toppings of your choice
1/3 cup beef broth
Chop toppings into small pieces. Toppings include beef brisket, lean pork, bbq pork, chicken, green onions, corn, lettuce, egg. Keep the toppings small and thin for easier cooking.
In a mixing bowl, add warm water. Add rice flour, wheat starch and tapioca flour. You can use cornstarch if you have no tapioca starch. Mix with a wisk or fork. Add hot water and mix briefly.
Put water into cooking pan or boiler and bring to a boil. Put a tin tray, metal tray or glass tray into the pan. Put a little cooking oil on the tray surface to prevent it from sticking. Put a ladle of rice solution into pan. Add 1 to 2 tablespoons toppings into the tray. May sure the toppings are spread out. Cover pan with the lid. Steam for 2 to 3 minutes. Remove rice roll and let cool off briefly. Roll the rice roll onto a nice plate or wide bowl. Add a little peanut oil or other cooking oil on the rice roll. Add dash of soy sauce as well. If you have any Chinese beef broth or sauce, you can add some to smother the rice roll at this time. Enjoy!
Prawn & Broccoli Stir Fry (Chinese Style Cooking Recipe)
Prawn & Broccoli Stir Fry (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
275g Raw Prawns
1 Small Broccoli
1 Egg White
2 Tbsp Cornflour
1 Tsp White Pepper
4 Cloves Garlic
½cm Ginger
Salt to Taste
Methods:
Finely Chop the garlic & ginger
Cut broccoli into bite-size pieces
De-vein the prawns, then dry excess water off them
Mix prawns, egg white and cornflour in a mixing bowl
Blanch broccoli for 2 minutes in boiling water then drain
Heat 1 litre of oil in a wok and fry the prawns for ½ a minute then drain
Heat 1 Tbsp of oil in a wok
Add garlic, ginger, broccoli and prawns and stir-fry for 2 minutes
Add ground white pepper, salt and stir
Place on a dish and serve
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How To Make Wonton Soup (Homemade From Scratch) Traditional Chinese Soup
Best Homemade Wonton Soup With Noodles Recipe. Learn how to make homemade wonton wrappers. Also learn how to make homemade Chinese noodles for your wonton soup.
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Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support.
Recipe is below:
HOMEMADE WONTON WITH NOODLE SOUP
To make the wonton wrappers
1 cup all purpose flour
1 teaspoon salt
1/4 cup water
1 egg
Put flour and salt into a mixing bowl and mix well. Beat an egg in a small bowl and add into the flour. Blend in. Gradually add water and mix the dough until it has a saggy appearance. Use your hand to knead the dough for about 3 minutes. Roll dough into a bowl and cover with cellophane. |Put the dough into the fridge for at least 1 day.
Use your hands to shape the dough into a long shape. Cut the dough into pieces. You can make 30 to 40 medium size wontons or dumplings. You make up to 60 to 80 small size wontons or dumplings.
To make the dumplings, use a rolling pin to push the dough from the middle to the outside. Turn the wonton wrapper anti-clock wise. This will give you a round shaped wonton wrapper. To make a square shaped wonton wrapper, simply cut all four sides so you have a 2 1/2 inch square.
To make the filling
5 to 6 oz. ground pork
1 cup chopped chives
1/2 cup chopped bok choy
1 teaspoon sesame oil
1 teaspoon salt
1 tablespoon light soy sauce
1 teaspoon chicken base
1 egg
Boil the bok choy Chinese vegetables for about 5 minutes. Chop into small pieces. Chop chives into small pieces. Combine all the ingredients and mix well. Add 1 to 2 teaspoons of the filling to each wonton wrapper. Bring the sides of the wonton wrapper and squeeze together. Put wontons into boiling water. Cook the wontons for 2 or 3 minutes, until they float to the surface. Strain the wontons and put into a serving bowl.
To make the Chinese noodles
Divide the dough into 2 halves. One halp is to make the wonton wrappers. The other half of the dough is to make the Chinese noodles. To make the noodles, roll the dough into 1 big sheet. Roll the dough from the middle to the outside. Turn dough over and continue to roll the dough. Dust the dough with flour if it gets sticky. Use your hands to roll the dough from the outside to the middle for both sides. Cut the dough into strands. Stretch the strands for each noodle. Put the noodles in boiling water and cook for 1 to 3 minutes. Strain the noodles and into bowl with the wontons.
Pour soup broth into the bowl of wonton noodles. Add a dash of sesame oil for a nice fragrance. To make a simple soup broth, put 2 to 3 cups of water into a pot. Bring to a boil and add 1 teaspoon chicken soup base. Enjoy!
VEGAN TEA CAKE RECIPE | CHINESE NEW YEAR PURPLE TARO DESSERT!
LAY HO MA everyone and GUNG HAY FAT CHOY (happy Chinese new year in Chinese)!! One thing I love about Chinese tradition is...well, we drink tea - lots of it! Its both a health and social thing I feel how its so deeply rooted in our culture. Being from Hong Kong (used to be British colony), they've adapted an afternoon tea that's a mix of Asian and Western style teas and finger foods. I absolutely love it, and when I'm in Hong Kong I always go with my friends. This recipe isn't exactly traditional Chinese, but I hope you'll give it a try and perhaps we can have some tea together!
Ingredients:
1 small purple potato (roughly 1 cup worth)
1 medium chunk of taro (roughly 2 cups worth)
4 tbsp cane sugar
3 tbsp coconut oil
2 pinches of salt
Directions:
1. Bring a pot of water to boil
2. Peel the taro and sweet potato
3. Chop the taro and potato into smaller cubes to help them steam faster
4. Place the taro on one half of the steaming basket, and the purple potato on the other half separated with parchment paper
5. Steam the potatoes and taro for 20-25min or until completely soft
6. Place the purple potato into a mixing bowl and drain out the liquid
7. Add a pinch of salt, 2 tbsp cane sugar, 1 tbsp coconut oil, and mash/mix well
8. In a separate mixing bowl, add in the taro
9. Add 2 tbsp coconut oil, 2 tbsp cane sugar, a pinch of salt, and mash/mix well
10. Line your ramekins with cling film or parchment paper
11. Add about 1 tbsp of taro and press to form the base
12. Use your hands to add more taro to form a wall around the inside of the ramekin
13. Add about 1 tbsp purple potato and flatten out with your thumb
14. Carefully collapse the taro wall into the purple potato
15. Add slightly more taro on top if needed and flatten firmly, but not too aggressively
16. Cover and place in the fridge for at least 6 hours or overnight
17. Carefully remove from mold and enjoy with your favourite hot tea or simply for dessert!
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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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Chinese Street Food - ENTIRE BOWL ONE-NOODLE and Halal Beef Salad! | Yunnan, China Day 2
Day 2 of this 4-part video Chinese food tour of Yunnan. Watch it all here:
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Day 2 in Yunnan, China was one of the greatest days of Chinese food I’ve ever had. We started by visiting Weishan, Yunnan, China, an ancient village known for delicious noodles. Then we continued on to an ancient and well preserved Muslim village, and finally had an ethnic dinner back in Dali new town.
Special thanks to Zouba Tours ( for arranging everything in this video. I paid for this tour (it’s not sponsored), but I think they did a great job, and I thoroughly enjoyed the food and the tour.
The first bowl of noodles was spectacular, a seperate bowl of noodles and a dipping soup of chili oil and pork. It was the perfect way to start a cold day in Yunnan, China.
Price - 11 RMB ($1.67) per bowl
Next we tried a Chinese street food snack that’s popular in Yunnan. A rice sheet is first grilled, then on went some pickles, peanuts, and a bunch of spices, and finally a Chinese donut was filled on the inside.
Price - 1 RMB ($0.15)
Entire bowl one noodle - Yes, the entire bowl of noodle was actually just one single noodle. It was one of the most fascinating to watch bowls ever. There’s a pan of coiled dough, which she expertly adds and stretches out as she boils it. You noodle gets cooked then topped with some vegetables and pork. It’s amazing to watch being made, and tastes delicious too.
Price - 8 RMB ($1.21)
Donglianhua (东莲花) Village - This is a well preserved ancient Muslim village, and Luxi brought us to a friend who is an outstanding cook with a gorgeous Chinese courtyard. She cooked one of the most amazing Halal beef salads I’ve ever had, plus Chinese Muslim noodles. Watching her cook everything from scratch and then eating in the courtyard environment was truly spectacular.
Xi Lian Shan (喜莲膳)
Total price - 120 RMB ($18.18)
Jingpo Yan Han Ren Jia (景颇岩罕人家) - Finally for dinner we drove back to Dali new town and ate dinner at a Jingpo restaurant, which is food from the border near Myanmar. The food was ate was not Chinese food like you would normally think, but more similar to Thai / Burmese or with Southeast Asian spices and flavors. It was an amazing meal to finish a fantastic Chinese street food tour day.
Total price - 200 RMB ($30.30)
This is Day 2 of our Chinese Food in Yunnan tour. Watch the full series here:
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Wonton With Noodles Soup (Step To Step From Scratch Dough)
Homemade Wonton Soup Recipe. The wonton wrappers are homemade from scratch. Also Homemade Noodles for this wonton soup using the same dough. Easy and delicious recipe.
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Recipe is below:
To Make Homemade Wonton Wrappers
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup water
1 egg
1/4 tablespoon tapioca starch
In a large mixing bowl, add the flour and salt. Mix well. Beat the egg in a separate bowl and gradually ad to the mixing bowl. Mix the ingredients with chopsticks or a fork. Gradually add water into the mixing bowl. Mix ingredients until it looks shaggy. Knead the dough for 2 to 3 minutes and form into a ball. Cover bowl with cellophane and put the dough in the fridge for 1 day. If you need to leave the fridge for 2 or 3 days, make you you knead the dough at least once a day. Make sure you cover the dough when you leave it in the fridge.
To make the wonton wrappers, divide dough into two. Use rolling pin, spread dough into large sheet. Cut the wonton wrappers into 2 1/2 squares.
To Make Filling:
4 oz. ground pork
1/2 teaspoon chicken base
1/2 teaspoon sesame oil
1 teaspoon light soy sauce
1/2 cup chopped green onions
1/3 cup cilantro
1 egg
Use ready ground pork or you can chop your own ground pork. In this video we chop up a pork to make ground pork. Add chicken base, sesame oil, soy sauce, green onions and cilantro. Mix the ingredients well. Add egg and mix. Put about 1 tablespoon of filling in a dumpling wrapper. Pull all the sides together and twist the ends to hold the filling in.
Soup Stock:
Boil pork bone or any other type of bone in 2 to 3 cups of water for about 20 minutes. Add 1/2 teaspoon of chicken base and 1 teaspoon light soy sauce into the broth. Pour the broth over the wontons and noodles. Put a handful of chopped green onions for color in the soup. add a dash of sesame oil for fragrance in the soup.
To make noodles, see recipe for homemade Chinese noodles.
Chinese Wonton Soup (Chinese Style Cooking Recipe) Stuffed with Pork
Chinese Wonton Soup (Chinese Style Cooking Recipe) Stuffed with Pork
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
A wonton (also spelt wantan, or wun tun in transcription from Cantonese; Mandarin: húndun or húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
Ingredients:
20 Wonton Wrappers
50g Celery
100g Minced Pork
1 Spring Onion
2g Ginger
Pinch White Pepper
1 Tsp Light Soy Sauce
1 Tsp Cooking Wine
1 Tsp Oyster Sauce
½ Tsp Sesame Oil
1 Tsp Cooking Oil
20g Seaweed
50g Cucumber
1 Litre Chicken Stock
Small Bunch Coriander
Salt to Taste
Method:
1. Finely chop the spring onions and ginger
2. Roughly chop the coriander
3. Thinly slice the cucumber, then cut into thin threads
4. Place the minced pork in a mixing bowl
5. Add half the chopped spring onions, ginger, salt, white pepper, oyster sauce, soy sauce, cooking wine and cooking oil
6. Mix all ingredients together, then leave to marinate
7. Meanwhile, boil 300ml of water in a saucepan, blanch the celery for 2 minutes
8. Remove celery from pan, drain and cool
9. Finely chop the celery and then add into the meat mixture
10. Add the sesame oil and mix well – this is the Wonton filling
11. Take one sheet of the wonton wrappers, place about 1Tsp of the filling on the centre of the wrapper
12. Wet the edges with water Fold the wrapper in half away from you, press to seal the edge
13. Bring the two corners near to you downwards till they meet, press to seal them together
14. Place onto a dusted surface or dish, repeat with the rest
15. Bring the chicken stock to boil and then add seaweed, boil for a minute
16. Add spring onion and ginger, boil for a minute
17. Add the wontons and gently stir, boil for 4 minutes till the wontons are floating
18. Add half the cucumber and coriander, gently stir
19. Transfer into a dish, place the remaining cucumber on top, drizzle with sesame oil and enjoy
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BEER CAN CHICKEN CHINESE STYLE 烤鸡 (With Crispy Beer Battered Onion Rings)
I am probably the first person to make Beer Can Chicken Chinese Style. Chinese Roast Chicken cooked on half a can of beer. Other half of beer used to make Crispy Beer Battered Onion Rings.
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Recipe is below:
BEEF CAN CHICKEN CHINESE STYLE
1 whole chicken (3 1/2 lbs.)
3 tablespoons chopped ginger
3 tablespoons chopped garlic
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon Asian five spice powder
3 tablespoons cooking oil
1 tablespoon honey
1 can beer
Rinse chicken thoroughly in cold water. Dry with paper napkins, inside and outside the chicken. Put chicken on a plate and put in fridge for 12 to 24 hours. Take chicken out of fridge at least one hour before cooking.
Put the ginger, garlic, salt, pepper, Asian five spice powder and cooking oil into a mixing bowl. Mix ingredients thoroughly. Smother this marinade all,over the chicken. don't forget to cover the back as well.
Cover a baking tray with tin foil. tin foil is optional, but will save you some cleaning time after. Open can of beer and empty half the beer into a glass. Put the half glass of beer into the fridge. Stand chicken on beer can. If you have a beer can holder, put beer can on it and stand chicken on it. Set the oven at 420 degrees and cook for 30 minutes at 420 degrees. Rotate the chicken at the is time. Set oven at 350 degrees and finish cooking chicken for final 30 minutes at 350 degrees. Let chicken cool for 15 to 20 minutes before cutting the chicken.
Crispy Beer Battered Onion Rings
1/2 cup cold beer
1/2 cup all purpose flour
1 tablespoon baking powder
6 ice cubes
1 1/2 cups cooking oil (corn oil)
1 medium onion
Put the cold beer in a mixing bowl. Add all purpose flour and baking powder. Mix the batter well. Leave the batter slightly lumpy. Adding ice cubes to batter makes the batter light and crispy.
Put cooking oil in a small pan. Heat he oil at medium heat. Cut onion into rings. A medium onion should make about 24 onion rings. Test heat of oil by putting a small piece of battered onion into the hot oil. Batter each onion ring and cook a few at at a time.
Turn onion ring when it turns golden color. Cook onion rings 30 to 60 seconds per side. Put cooked onions on paper napkins to soak some of the oil. Transfer onion rings onto a plate. Shake some salt, pepper and Asian five spice powder on the onion rings for added flavor. Enjoy!
Easy Chinese Roast Chicken Recipe (Traditional Chinese Cooking) 烤鸡
This is an easy recipe to make Chinese Roast Chicken. 烤鸡 The chicken is smothered in a delicious and tasty sauce made with Chinese BBQ sauce.
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Recipe is below:
EASY CHINESE ROAST CHICKEN RECIPE
You can taste the spices and ingredients such as ginger, garlic and Asian Five Spice Powder. Easy and simple to make this yummy Chinese chicken recipe. This is a traditional Chinese Roast Chicken recipe.
1 whole chicken (3 1/2 lbs.)
Rinse the chicken in cold water thoroughly. Rinse the chicken inside and out. Pat dry the chicken inside and out with paper nakin. Put the chicken on a plate or in a pan. Put chicken in the fridge for 12 to 24 hours.
3 tablespoons chopped ginger
3 tablespoons chopped garlic
1 to 2 teaspoons salt
1 teaspoon white or black pepper
1 teaspoon Asian 5 spice powder
3 tablespoons cooking oil
3 tablespoon Chinese BBQ sauce (or Chinese bean sauce)
In a mixing bowl, mix all the ingredients together. Bring the chicken out from the fridge and let in warm up for at least 1 hour. Put half the sauce in the cavity opening of the the chicken. Put the other half of the sauce and smother the outside of the chicken. Be sure to cover the bottom side of the chicken. Leave a small amount of sauce in the mixing bowl. Add a tablespoon of honey to the mixing bowl and mix well. This is the sauce that will be use to baste the chicken during cooking.
Preheat the oven at 420 degrees. Put the chicken in the oven and cook for the first 30 minutes at 420 degrees. Turn the chicken around at the end of thirty minutes, to make sure the chicken is cooked evenly. Turn down the heat to 350 degrees and finish cooking the chicken for 30 minutes at 350 degrees. In the last 15 or 20 minutes, use a brush or spoon to baste the honey sauce over the chicken. The cooking time for a 3 1/2 lb. chicken is about 1 hour. For a larger chicken, cook longer. Let the chicken rest for 15 to 20 minutes after you take it out from the oven. Resting the chicken helps to retain the juices in the chicken. Enjoy!
Homemade HK Style Pineapple Bun [菠萝包]
Pineapple bun (菠萝包 bolo bao) is an HK style sweet bread. The top sugary skin is golden brown and the pattern looks like a pineapple. I have read that Hong Kong Government listed it as a part of Hong Kong's intangible cultural heritage. So you can tell how popular and classic it is.
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**LIST OF INGREDIENTS**
**INGREDIENTS FOR THE BUN**
- 10 ounces [283 grams] of bread flour [高筋粉]
- 4.5 ounces [128 grams] of milk [牛奶]
- 1.5 ounces [43 grams] of sugar [白糖]
- 1 ounces [29 grams] of butter [黄油]
- 1/2 tbsp of yeast [酵母]
- 1 tbsp of milk powder [奶粉]
- 3/8 tsp of salt
- 1 egg [鸡蛋]
**INGREDIENTS FOR THE PINEAPPLE SKIN**
- 4.3 ounces [122 grams] of cake flour [蛋糕粉/低筋粉]
- 2.2 ounces [ 62 grams] of butter [黄油]
- 1.8 ounces [51 grams] of sugar [白糖]
- 1.5 tbsp of milk powder [奶粉]
- 1 ounces [29 grams] of egg [鸡蛋]
- 3/8 tsp of salt
**Others**
- 1 egg yolk to brush the top skin
**INSTRUCTIONS**
- I am using a stander mixer to help me do the kneading process.In the mixing bowl, add 10 ounces of bread flour, 1.5 ounces of sugar, 1/2 tbsp of yeast, 1 tbsp of milk powder, 1 egg, 3/8 tsp of salt.
- Then we use the paddle and blend this together for 1 minute at low speed. Just to mix everything together.
- Slowly pour in 4.5 ounces of milk from the side of the bowl. The milk is slightly warm which is good to activate the yeast. If you just took the milk out from the fridge, don’t use it immediately. Warm it up in hot water or in a microwave.
- Keep running the mixer on low speed for few minutes. When the milk and the flour are well combined, turn off the mixer. Add 1 ounce of room temperature butter.
- Switch the paddle to the hook attachment. let it knead for about 10 minutes on medium speed.
- 10 minutes later, the dough should be less sticky and very stretchy. If you don’t have a stander mixer, It will take about 13 -15 minutes kneading by hand to get this texture.
- Put the dough in a bowl. Cover it with a damp towel and do the first proof (85 °F/ 29.5 ºC for 50 minutes or room temp for 1-1.2 hours)
- After the first proof, the dough should be 1.5 times bigger than before. Dip your finger with some dry flour and poke a hole. If you see the hold doesn’t bounce back immediately- that means you can start the next process.
- Use your hand to push out most of the air out of the dough. After that, divide the dough into 8 even pieces.
- Roll each piece into a bun shape. Once you are done with all of them. Cover it with a slightly damp towel for 15 minutes. At the same time, you can make the pineapple skin.
- Combine 2.2 ounces of butter and 1.8 ounces of sugar powder. Then add 1 ounces of egg. Mix it evenly.
- Get a sieve. Put 4.3 ounces of cake flour, 1.5 tbsp of milk powder, 3/8 tsp of salt, let them go through the sieve. Mix everything together. I want you to do a rough mix. It should take about 2 or 3 minutes to do this. If you over mix it. The dough will become more fluent and it will be difficult to handle. Form it into a square then divide it into 8 pieces.
- Roll each piece into a thick around wrapper. Use it to cover the top of the bun. Once you are done with all of them. Use something sharp to make a pineapple pattern.
- At this point, if you want to save them, leave some space between each other and the freeze. Put them in a sealable bag. It should last 1month in the freezer. Whenever you want to eat them again, cover it with a damp towel and let it sit in the fridge overnight. Then you can bake it.
- Cover the buns with a lightly damp towel and do the second proof (95 °F/ 35 ºC for 40 minutes or room temp for 1 hour). You will need to adjust the time depends on the temperature.
- After the second proof. The buns should be 1.5 times bigger than before. Gently touch the side, you can feel that it is fluffy inside.
- Brush it with a thin layer of egg yolk to give it a nice color and we are ready to bake.
- Pre-heat the oven to 340 °F/ 171 ºC. Put this in the bottom of the rack. Bread is very sensitive. It can take anywhere between 12-18 minutes. Every oven is different, so keep an eye on it. Once the bun becomes golden, you know it is done.
We usually eat this for breakfast or eat it at afternoon tea time. Drink a cup of HK style milk tea. What a beautiful day! I hope you give this a try soon.
Chinese Meatball Recipe (Traditional Chinese Cooking Recipe)
Chinese Meatball Recipe (Traditional Chinese Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
My mother once told me this dish brings me good luck, so she wasn't wrong there! now I'd like to share it with you.
Ingredients:
500g mince (pork or beef)
1 egg
4 spring onions
6 slices ginger
3 cloves garlic
2 tablespoon soy sauce
Half teaspoon ground red pepper
1 tablespoon oil
1-pint cooking oil for deep frying
1 and a half tablespoon of corn flour
1 tablespoon sugar
1 tablespoon vinegar
For making the meatballs, I’ll need to:
Finely chop 2 of the spring onions
Finely chop 3 slices of the ginger
Place mince in a mixing bowl
Add the chopped spring onion and ginger to the bowl
Add 1 tablespoon soy sauce…ground red pepper…oil…corn flour
Add salt to your taste
Break the egg into the bowl
Mixing clockwise till mixed well
Take 1 tablespoon of the mixture into your hand
Work it till forms a ball
Place on a dish for deep frying
Continue with this till all mixture are used
Heat 1 pint of oil in a pan
Drop the meatballs one at a time into the hot oil
Fry until golden
Remove from oil and drain
Roughly cut the other 2 spring onions
Slice the garlic
Place deep-fried meatballs in a pan
Add the spring onion, garlic and the remaining ginger
Add 800ml water and bring it to the boil
Add vinegar, sugar, the remaining soy sauce and salt to your taste
Reduce heat to low, simmer for half an hour
Remove the meatballs on to a dish
Thicken the liquid with cornflour mixed with little water
Pour sauce over meatballs, garnish and serve
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Hakka Style Chinese Stuffed Tofu Recipe [客家酿豆腐]
Stuffed tofu is a traditional Hakka style of food. This is a family recipe.
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INGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]
- 2 packs of tofu (600 grams)
- 5.5 ounces of ground pork
- 4 pieces of mushroom, diced (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link:
- 3/8 tsp of salt
- 1 tsp of soy sauce [Amazon Link:
- 1/4 tsp of sugar
- White pepper to taste
- 1/4 cup of spring onion
- 2 tsp of Chinese cooking wine [Amazon Link:
INGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID
- 1/2 + 1/3 cup of mushroom water
- 1/8 tsp of salt
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of soy sauce
- Some white pepper to taste [Amazon Link:
INGREDIENTS TO COOK THE TOFU
- 1/3 cup + 1 tbsp of the seasoned mushroom water
- 2.5 tbsp of oil to pan-fry the tofu
INGREDIENTS FOR THE GRAVY
- 1 tsp of oil
- 2 cloves of garlic, grated
- Few pieces of hot chilies, chopped
1.5 tsp of the white part of spring onion (reserve the green part for garnish)
- 1/2 cup + 1 tbsp of the seasoned mushroom water
- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)
INSTRUCTION
- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance until they are nice and soft. Slice and dice the mushroom into fine little pieces. Save the soaking liquid for later.
- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until everything is well combined. Then stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture until you can see some strings appearing.
- Cut the tofu into cubes. Then use a dining knife to make tofu containers.
- Stuff the tofu. It is like making dumplings but easier because you don’t need to wrap it.
- Before we start cooking the tofu, let’s quickly make a sauce by using the mushroom soaking liquid. To that, add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different.
- Get a large frying pan. Add some oil. Be generous with the amount. Toss the pan so the oil covers the bottom. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just the let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts.
- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy.
- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve.
Tuna Recipe?????How To Make A Chinese Poke Bowl Recipe????
Looking for a tuna recipe? Make this easy and simple, but very Chinese poke bowl recipe. I first ate this in Honolulu and loved it ever since. Share this recipe with family, and your fishing buddies➤
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???? KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE ????
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Cuda 10 Fillet Knife
➤ Commercial Plastic Cutting Board 24x18
➤ Frying Kirkland Grapeseed Oil 2L
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Pro Stainless Steel Mixing Bowl Set of 6
➤ 10 Porcelain Rectangular Platters, Set of 4,
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ 3 Fine Mesh Stainless Steel Strainers
➤ Box Grater Large Stainless Steel, Zester, Slicer
➤ Multi-Purpose Stainless Steel Scraper & Chopper
PHOTOGRAPHY EQUIPMENT USED ????
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black
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