I have a questions. Do you wash spring onion, garlic, ginger, meat before cooking them? In the videos, all the ingredients you prepare look dry. Same in videos produced by other chefs.
For example, after you take off the skin of ginger, do you wash the ginger before slicing them ? Like spring onion, do you wash them and then let them dry first before cooking?
usually i got flush with water <<<< just diy cooker not chef ya
I have a questions. Do you wash spring onion, garlic, ginger, meat before cooking them? In the videos, all the ingredients you prepare look dry. Same in videos produced by other chefs.
For example, after you take off the skin of ginger, do you wash the ginger before slicing them ? Like spring onion, do you wash them and then let them dry first before cooking?
Hey, yes of we have to wash and clean the ingredients before slicing, cutting or cooking, probably they have got dried when filming ( video shooting can time consuming) 😅
【Ingredients】： * Glutinous rice 200g * Warm water 0.5cup * Pandan leaves x5 (tie them into knot) * Ginger 50g (lightly bruised) * Rock sugar 80g * Water 1L * Food Coloring (Cochineal Red) 2 drops
【Preparation & Cooking】： ❶ Ginger Syrup: Add water, ginger, rock sugar and pandan leaves into a pot. Bring to a boil and let simmer for 10 to 15 minutes. Set aside. ❷ Put 90% glutinous flour into a big bowl, slowly add warm water and knead with hands to form a dough until it doesn’t stick to your hands anymore. ❸ Divide the dough into half. Add 2-3 drops red food coloring to make pink dough. ❹ Roll dough into long logs and divide into small even pieces . Roll each piece in between your palms to form round balls. ❺ Boil another pot of water, add the balls in batches. As soon as they float, scoop it out into a bowl and add ginger syrup.
My version of jjajangmyeon that tastes more or less like the Samyang jjajangmyeon.
Cook 100g dried noodles of any kind preferably instant noodles or ramen. Toss and set aside.
You'll need 25g of Ottogi instant jjajang powder, cook over medium heat with 200ml water until thickened. Then add in 2 or 3 tsp of Samyang buldak hot sauce, stir well.
Add in the cooked noodles and serve, it's that easy. You can add in green peas or meat. I like mine with poached beef spanish sausages i always bought from FamilyMart.
Preparation Time ： 10 minutes Cooking Time ： 15 minutes
【Ingredients】： * Chicken Breast 200g *2 * Garlic x4 * Black pepper appropriate * Salt appropriate * Plain flour appropriate * Water half cup * Light Soy Sauce 1 tbsp * Vinegar 1 tbsp * Honey 2 tbsp * Unsalted Butter 30g
【Preparation & Cooking】： ❶ Clean garlic. Chop finely ❷ Sprinkle breast each side with salt and black pepper. Set aside for at least 10 minutes. ❸ Coat chicken in flour and shake off excess. ❹ Heat a pan will oil over medium high heat, sear breast fillets on both sides until golden and cooked through. ❺ Add butter and garlic between the chicken breast and fry until fragrant. ❻ Add vinegar, soy sauce, honey and water. ❼ Increase heat to medium-high and continue to cook until the sauce thicken slightly.
【Preparation & Cooking】： ❶ Clean garlic. Chop finely ❷ Chinese leek cut into 3cm segments ❸ Boil water in wok. Add in rice cake slices. Once float, they are cooked (about 10 minutes). Scoop it out and immerse in cold water. Pour out all of the water. ❹ Heat 2 tbsp oil in a wok, sauté garlic until fragrant, about 2 to 3 minutes. ❺ On high flame, put in the veg(White part, then light green, lastly leaves) and stir fry. ❻ When veggie starts to soften, add chili padi, rice cake slices, oyster sauce, light soy sauce, water, dark soy sauce. ❼ Increase heat to continue stir fry until the sauce thicken slightly.
CNY is around the corner, this dish is a must. Classic version uses fat from roasted pork belly to fry the leek. Other ingredients like clams or abalone slices can be added as well. Always love this dish, never get tired. I think my mom adds white pepper every time she cooks this dish.
【Preparation & Cooking】： ❶ Clean garlic. Chop finely ❷ Chinese leek cut into 3cm segments ❸ Boil water in wok. Add in rice cake slices. Once float, they are cooked (about 10 minutes). Scoop it out and immerse in cold water. Pour out all of the water. ❹ Heat 2 tbsp oil in a wok, sauté garlic until fragrant, about 2 to 3 minutes. ❺ On high flame, put in the veg(White part, then light green, lastly leaves) and stir fry. ❻ When veggie starts to soften, add chili padi, rice cake slices, oyster sauce, light soy sauce, water, dark soy sauce. ❼ Increase heat to continue stir fry until the sauce thicken slightly.
Different variant & slightly different way of preparation . The one I learned , the rice cake to soak with water overnight. There are 2 additional ingredients - yam & minched dried shrimp.
CNY is around the corner, this dish is a must. Classic version uses fat from roasted pork belly to fry the leek. Other ingredients like clams or abalone slices can be added as well. Always love this dish, never get tired. I think my mom adds white pepper every time she cooks this dish.
Thanks for sharing the classic version . I will definitely try it!
【Preparation & Cooking】： ❶ Soak fungus until soft, rinse and dice. Soak Chinese mushrooms until soft, remove the stems and dice. Cut carrots into dice. ❷ Clean garlic. Chop finely ❸ Cut away root part from Shimeji mushroom and rinse briefly. Drain and chop briefly. ❹ Coriander slice thinly. ❺ Peel and devein the shrimp. Place the prawns on a chopping board, chop it with minced pork to turn it into mince. ❻ Mix everything together with the marinating sauce, set aside for at least 10 minutes. ❼ Trim beancurd sheet into squares of 5 inch wide. Put the fillings at the center and pickup the four corners. Tie with a coriander stems (blanched). ❽ Steam over high heat for 8 minutes.
Different variant & slightly different way of preparation . The one I learned , the rice cake to soak with water overnight. There are 2 additional ingredients - yam & minched dried shrimp.
Seasoning: Dark soy sauce 2 tbsp Soy sauce 3 tbsp Salt 0.5 tsp Sugar 0.5 tsp Ground white pepper 5 tsp Water appropriate Spring onions appropriate
Step 1: Preparation 1. Soak mushroom in water for 10 hours. Clean and cut into strips 2. Soak black fungus in water for 1 hour. Clean and cut into strips 3. Soak dried cuttlefish in water for 2 hours. Clean and cut into strips 4. Soak dried shrimps in water for 5 minutes. Clean and chop finely 5. Clean and chop shallots finely 6. Peel yam, clean and cut into thick slices
Step 2: Make Abacus seeds 1. Heat up 1 tbsp oil in wok and saute chopped shallots till aromatic. Add sliced yam, 1 tbsp soy sauce, 2 tsp ground white pepper, 0.5 tsp salt. Stir fry till fragrant. 2. Add enough water to cover the tops of the sliced yam. Simmer it for 10 minutes until the yam is fork-tender and can be mashed easily. Mash the cooked yam while it is still hot. 3. Add in tapioca flour, continue to mix till the dough comes together. (Slowly add more flour if it’s too sticky or more boiling water if it’s too dry). Knead until dough is smooth and of a nice soft consistency. 4. Roll dough into long logs and divide into small even pieces . Roll each piece in between your palms to form round balls. Use your index finger to press in the centre of the ball (make a slight depression) to form an abacus-like shape. 5. Boil water in wok. Add in Yam abacus seeds in batches. Once the seeds float, they are cooked. Scoop it out and immerse in cold water. This technique firms up the abacus seeds, and won't stick together.
Step 3 : Stir fry 1. Heat 1 tbsp oil in wok, add mushroom strips and fry for a short while with 0.5 tsp sugar. Set aside. 2. Heat 1 tbsp oil in wok, add dried cuttlefish strips and fry for a short while. Set aside. 3. Heat 1 tbsp oil in wok, add black fungus strips and fry for a short while. Set aside. 4. Heat 2 tbsp oil. Stir fry dried shrimps turns golden brown and fragrant. Add minced pork and fry for two minutes until minced pork is cooked. Add in 2 tbsp soy sauce, 3 tsp pepper to taste. Add in the yam abacus seeds, fried mushroom, fried black fungus, fried cuttlefish. Add 2 tbsp black soy sauce to color. Continue to fry and mix everything together until dries up. 5. Garnish spring onion. Serve hot.
❶ Remove the skin of pork belly, Rinse well and keep it in the freezer until it becomes firm. Cut pork belly into thin slices. ❷ Peel ginger and cut into thin strips. ❸ Remove the bone from salted fish, cut into small pieces. ❹ Mix pork belly with the marinating sauce. ❺ Sprinkle the top with salted fish, shredded ginger and steam for 15 minutes.
Preparation Time ： 5 minutes Cooking Time ：10 minutes
【Ingredients】： * 150g minced pork * 30g Dried shrimps, Soak dried in water for 5 minutes. Clean and chop finely * 3x cloves garlic, finely minced * 2x chilli padi * 1 packet Mee Teow
【Sauce】： * 2 tbsp Light soy sauce * 1 tbsp Dark soy sauce * Salt 0.5 tsp
【Preparation & Cooki ng】： ❶ Heat up 2 tbsp oil in a wok. Add dried shrimp and stir-fry, sauté garlic until fragrant, add minced pork and chilli padi stir fry for 3 minutes. Add light sauce and dark soy sauce to taste, stir-fry and mix well. Set aside. ❷ Bring a large pan of water to a steady boil, add salt and mee teow. Cook for 3 minutes till it has soften, discard water. ❸ In a dry wok, add softened mee teow for 10 seconds to remove excess water, then add in cooked minced pork, toss and stir to make sure everything is well mixed until sauce is dry.
【Preparation & Cooking】： ❶ Cut eggplant into bite sized strips. Soak the eggplant in the vinegar water. (Avoid blacken) ❷ Clean garlic. Chop finely. ❸ Cut red chili in the middle to remove the seeds. Slice into smaller sizes. ❹ Heat 2 tbsp oil in a wok, sauté garlic and chili until fragrant. Add in sauces to taste, stir-fry and mix well. Set aside. ❺ Steam eggplant over high heat for 6 minutes. ❻ Remove eggplant from the steamer then hand tear into thin strips. Evenly pour the sauce over the eggplant, mix well.
【Preparation & Cooking】： ❶ Soak vermicelli noodles in water for 15 minutes. Drain and set aside. ❷ Clean the scallops, remove from shell. ❸ Blanch shells for 2 minutes to remove dirt. ❹ Heat 3 tbsp oil and fry minced garlic over low heat until golden brown. Half mix with soy sauce, half mix with oyster sauce. ❺ Place a portion of vermicelli on each scallop shell. Add a scallop on top, oyster garlic sauce and chilli padi. ❻ Steam over high heat for 4 minutes. Pour some soy garlic sauce over each, sprinkle spring onions over the scallops and serve hot.
Preparation : 1. Peel and cut potatoes into small size 2. Clean and cut pork belly into small size
Cooking: 1. Deep-fry small batches potatoes in hot oil until you see turning brown. Remove and set aside. 2. Heat up 2 tbsp oil, stir fry pork belly. Add fried potatoes, 2 tbsp light soy sauce, 1 tbsp dark soy sauce. Stir fry till fragrant. 3. Pour in 100ml water, bring to a boil then reduce the heat and simmer 3 minutes until gravy is reduced.
Dec 6 2021, 01:38 PM
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