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Freddie San

Making Dim Sum

Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/01/homemade-dim-sum-chinese-fried-wontons.html Perfect treats for Chinese New Year, If you love dim sum, then this is a heaven for you! Now that you're here, let's get started. Ingredients: Spring roll pastry wrappers Vegetable Oil for deep-frying Ketchup or Chilli sauce for dipping Filling: 18 King prawns (Peeled and finely chopped) Marinade: Spring onions 1 tsp Chicken Granules 1 tsp Sesame oil 1 tsp Oyster sauce 1 tsp White pepper 1 tsp Table salt 1 tsp Corn flour Method: 1.The best way to clean king prawns is to put some salt on it and rinse under running water, and peeled. After then, lay it on a work surface. 2. In a medium bowl, add king prawns minced, Using a kitchen scissor, make a cut from greenest half of spring onion. Combine with a teaspoon of chicken granules, sesame oil, oyster sauce, white pepper, salt, corn flour and mix well! 3. Spring onions and cut halfway along the length, Continue to cut onion into fine 4 strips and make it easy to tied up the wontons. Just cut the spring roll wrappers into squares, one took one sheet of spring roll wrapper and cut it into four equal. Place a teaspoon of filling in the center of the pastry wrappers. Gather all the corner to the center, press and wrap firmly. 4. Heat the oil, Deep fry the wontons over low to medium heat for about 3 minutes or until they are golden brown and crispy. See Video: I submerged spring onions to test the heat of the oil. Drain on rack and Enjoy! Serve with your favourite sauce :) Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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I teach you my Grandma Quan's Ancient Chinese recipe. Here's how to make the world's best Su Mais and Won Tons. For Large batch: 4 pounds of groud pork 4 tablespoons of oyster sauce 4 tablespoons of sesame oil 6 tablespoons of light soy sauce 6 tablespoons of cornstarch 4 tablespoons of Tapioca starch 2 large onions minced 2 tablespoons of sugar 1 teaspoon of pepper 1 cup of water 4 eggs (Use half as much for a smaller batch) 1) Mix all the above ingredient together. 2) Sprinkle salt on top of ground pork and mix. 3) Mix the ingredients really good until there are no lumps. 4) When mixing in the minced onions, make sure to knead the onions into the mix, or else the onions will clump. 5) Surprisingly, this is the same mix for Won Tons (Ser Gows) and also Sui Mais. 6) Smaller dollops for Won Tons (Ser Gows which mean water dogs). 7) Larger dollops for Su Mai. 8) For Won Tons (Ser Gows), need to steam for 18 minutes. 9) For Su Mais, need to steam for 20 minutes. 10) For Won Ton soup, use 1/2 chicken broth, 1/2 water. Add vegetables, like broccoli, gai lan, bok choy, snow peas, and/or carrots. Enjoy!

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Text Recipe with Print Option: http://cookingshooking.in/momos-simply-veg-appetizers/ Red Chili Chutney - Momo Chutney; http://youtu.be/1D8Oxp88o9Q Sesame Chutney/Classic Momo Chutney: http://www.youtube.com/watch?v=1D8Oxp88o9Q Website: http://CookingShooking.in Fb: http://www.fb.com/CookingShooking Blog: http://www.CooknShook.blogspot.com Momos aka Dumplings are so delicious! I love it! I love it! I love it! (hit like if you love it too ;)) Here's the detailed recipe for this Darjeeling delicacy: Ingredients: For stuffing: Grated Cabbage 1 1/2 medium size Finely chopped onion 2 large Grated Ginger 2 inch piece(1 tbsp) Butter 1 tbsp Salt as per taste Black pepper as per taste For dough: Maida(plain flour) 1 cup(200 gm) Salt as per taste Oil as needed Process: For stuffing: Add in the ingredients in to wide pan. And, let it cook until the moisture vanishes. Add the salt and pepper. And, cook for some more time. TIP: The cooking time depends on the water content in the vegetables you get. For dough: Create a semi stiff dough from the plain flour by adding some salt. After done, pour in some oil and knead for 2-3 minutes. Cover with a damp cloth for 15 minutes. TIP: Make sure your dough is not soft, because it is going to be hard time rolling them into dumplings. So, if it turns out soft, add some more flour and knead until it incorporates everything into a desirable dough. For Dumplings: Take a small amount of dough, and start rolling in a greased surface. Dust flour as needed to make a thin base for momo. Add about a tsp of stuffing. And, seal as shown in the video. For Steaming: Add some water to boil in the steamer compartment of the steamer. While the water is boiling, grease the steamer decks. After greasing add momos to the decks. After water boils, add the decks to the steamer and cover cook for 7-10 mins. After they gets cooked, they will get a lil bit transparent. After cooking for 10 mins, let them rest for 2-5 mins in the covered steamer. After that shake the steamer and the momos will come out, if you have greased the decks well. Serve it Hot with Red Chilli/Sesame Seed Chutney/Ketchup. Tips: Make sure that the stuffing is not having to much moisture. Check if it has moisture. Make sure your dough is not soft. Make sure you grease your decks very well every time you steam the momos. Do try this recipe, and let me know how it came out. Subscribe :) Tags; easy momo basic "Momo (dumpling)" veg momos how to make prepare nepali dish vegetarian recipe food cooking shooking dumplings steamed steam tasty

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/02/chinese-steamed-bread-buns-mantou.html Just follow this step-by-step recipe carefully and make your own Happiness is Homemade. You'll be rewarded with comforting, super soft, fluffy, chewy and tasty Chinese steamed buns. Smile. Cook. Eat. Love » be delicious! Method: For the Steamed Buns Dough: (A) Ingredients: 2 cups plain flour 4 tsp sugar 2 tsp vegetable oil 1 tsp instant dry yeast (Allinson Easy Bake Yeast) 1 cup warm milk (250ml) should be under 38°c 1. Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds. Add 1 teaspoon of yeast and sugar mix well, sit in the oven (26°c degrees) for about 20 minutes or until bubbles arise. (should be under 38°c) 2. In a large bowl, add 2 cups plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon. 3. Transfer the soft and sticky dough on a clean, floured work surface, then knead well for 5 minutes. covered with a plastic wrap and wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. the dough should rise until it is puffy, and double or triple in sized. 4. Sprinkle some flour on the board surface so the dough won't be sticky and stuck when you knead it. Cut into 5 pieces, like a snail for each. Place on a greased baking sheet and turn up the edges of the base. Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes. After then, Serve hot and Enjoy! Notes: Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE! For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38°c). That is so perfect to put the yeast and sugar together and sit in the oven should be under 38°c for 20 minutes or until bubbles arise. Hope you guys have a wonderful day and Happy Cooking! Check Out My Channel Page: http://www.youtube.com/everydaypossible Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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以上是我最喜愛的自家製中式早餐介紹。我引以為榮的能夠親手做出津津有味的傳統中式早餐給我的愛人和我自己，真的感覺心裡頭非常非常溫暖和幸福。讓我們一起開始起動帶給身邊每個人幸福吧。感謝收看！希望大家有一個愉快的一天 *\(^__^) This was my all time favourite homemade chinese breakfast introduction.I proud of doing traditional chinese foods to my loved and myself, really feel very warm and happiness inside. let's our bring happiness to each others. Many thanks for watching! Have a nice day *\(^__^) My Top 8 Favorite Breakfast Ideas 1. 干貝粥 Scallops and white Porridge 2. 鼓油王炒面 Soy sauce fried noodles 3. 海鮮奶酪芝士通心粉 Seafood macaroni and cheese 4. 自家制鮮蝦云吞 Homemade king prawn wontons 5. 鮮蝦云吞干撈面 King prawn wontons lo mein 6. 鮮蝦云吞湯面 King prawn wontons soup noodles 7. 手工鮮肉餃子 Homemade pork dumplings 8. 手工叉燒包 Homemade char siu bao I will make a video tutorial to show you guys how to make a delicious breakfast. This is a 8 various chinese breakfast into to 2 minute video introduction than usual as I really wanted to go into detail. This is a music license (Inspire Acoustic) agreement Capo Productions.

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A traditional Chinese pancake are one of our very favourite morning treats! It's perfect with dipping sauce and served with rice porridge, as part of dim sum, as appetizers, and as street food. A great my own recipe, easy and produced A delicious traditional Chinese pancake, crisp on the outside, lovely chewy in the middle, and soft on the inside is definitely the way to go. It's amazing, though, to see the difference in texture depending on your skills. It tastes almost as good as what you get in the restaurant. (Let's get started) These pancakes are just incredibly good. Please, make them now, you won't regret it! Smile. Cook. Eat. Love » be delicious! Ingredients: Serves: 2 1 cup plain flour Less ½ cup hot water 2 tbsp cold water 3 spring onion ( finely chopped ) 2 tbsp sesame oil 2 tbsp vegetable oil or peanut oil (for frying) 2 tbsp toasted sesame seeds 1 tsp salt Method: 1. Wash and thinly slices onion. 2. In a large bowl, sift 1 cup of plain flour, slowly add the less ½ cup of hot water and 2 tablespoon of cold water. 3. Use a ''spoon'' knead into a sticky dough until a smooth dough ball formed for about 5 minutes. 4. In another bowl, add 2tbsp sesame oil, transfer the dough into a lightly greased bowl, cover with a plastic wrap for 5 minutes, now you have a moist dough and add in 2 tbsp toasted sesame seeds, 3 spring onion ( finely chopped ), 1 tsp salt. combine well and set aside at least 15 minutes or more. 5. Place a ball of dough on a well floured work surface and dust the rolling pin with some plain flour as you go, roll into a thin circle, roll the pancake up from one end -- (Like a sausages) 6. Cut into 5 pieces. Roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. 7. Heat oil in a non-stick frying pan over medium high heat. Carefully transfer the pancake dough onto the pan, about 5 minutes each side or until golden brown. Spicy Dipping Sauce Recipe: 2 tbsp Soy sauce 2 tbsp Sesame oil ½ tbsp sesame seeds ½ fresh green chili, ½ fresh red chili Combine all the ingredients in a small bowl. Serve and Enjoy! Good Luck, Everyone! Leave a like if you enjoyed my cooking video, you can encourages me to make more videos and generally just makes me happy ヽ(•‿•)ノ ❤ Stay tuned as always! Happy Cooking and Have a wonderful day! Cheers ya! Subscribe my Youtube channel and Let's connet: www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking

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I recommend you eat your freshly baked in the next day with a cup of green or chinese tea. what a wonderful day! Hope you guys enjoy and Happy Baking XD For Fillings: Check it out below video link, 自製の香港式蜜汁叉燒 Chinese recipe http://www.youtube.com/watch?v=IXZZhBZ9EgI Hong Kong Style Roast Pork -- Char Siu http://www.youtube.com/watch?v=hYXFweQO69Y Tesco Ready Rolled Puff Pastry http://www.tesco.com/groceries/Product/Details/?id=266524232 Check Out My Channel Page: http://www.youtube.com/everydaypossible # If you have recreated any of my recipes, you can send me some pictures to [email protected] Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk

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Traditional Chinese Rice Pudding - Put chai ko 缽仔糕 This steamed traditional Chinese rice pudding Put chai ko is typically made of rice flour is delicious and healthy perfect to eat. Sometimes I like to dressed up with a little shredded coconut or red bean paste. I have a deeply passionate love for this traditional rice pudding. It's a lovely and easy to make. This is one of my favourite Chinese desserts when I was a kid and I always love to eat them for everyday lunch! Heehee! (A) 40ml dark brown sugar (2 tbsp) 200ml hot water Now, you get to measure out your hot water in 200ml and dissolve 40ml sugar into hot water. (B) 40ml rice Flour 粘米 (2 tbsp) 20ml wheat flour 澄麵 (1tbsp) Then, 40ml rice flour, and 20ml wheat flour. Combine together in another bowl. Mix in ingredients A into the flour mixture and strain. Pour this solution into the moulds/small bowls and steam with high heat about 20 minutes until cooked. Leave to cool. You can remove and coat with coconut before serving. Happy cooking and Good luck everyone! Please note: Temperature: hot water 85-90°c add in sugar. let it run cold for a minute, get it exactly are best at about 80°c. You can use -- (tapioca starch) 泰國生粉 instead of (wheat flour) 澄麵 - use a skewer inserted into the centre of the rice cake, they must be comes out clean. Notes: You can add one more cups of oats, it will extra flavour for you. And You can use any kind of nut and raisins can be added if you like. Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/01/chinese-dim-sum-recipe-chinese-turnip.html 教做蘿蔔糕 : 材料: (A) 粘 米 粉 1 杯 澄 面 粉 或 粟 粉 5茶匙 清水 1 杯 或 (浸過的蝦米干貝的水) (B) 白蘿蔔 1條 (小) 紅蔥 (适量) 蝦 米 (适量) 干 貝 (适量) 冬 菇 (适量) 油 3 湯 匙 調味料: 鹽 1茶 匙 糖 1茶 匙 麻油1茶 匙 胡 椒 粉1茶 匙 甜米酒 1 茶 匙 雞粉1茶 匙 First, Prepare 3 - 4 mini loaf tins. See the link (Click Here) http://www.amazon.co.uk/Premier-Housewares-Mini-Loaf-Tins/dp/B005CVM0IC/ref=sr_1_5?ie=UTF8&qid=1389894966&sr=8-5&keywords=mini+loaf+tin Ingredients: (A) 1 cup rice flour 5 tsp wheat starch or corn flour 1 cup water *** Please don't add too much water, while you cook the radish as the vegetables will release enough of its own juices. (B) 1 white radish (small) red onions dried shrimps dried scallops dried mushrooms (soaked / sliced) 3 tablespoon vegetable oil Seasoning: 1 tsp salt 1 tsp sugar 1 tsp sesame oil or toasted sesame seeds 1 tsp white pepper or black pepper 1 tsp sweet rice wine 1 tsp chicken granules Method: 1. In a big bowl; mix the 1 cup rice flour and 5 tsp wheat starch, add 1 cup water to make a thin batter. 2. Heat and add 3 tbsp of vegetable oil for stir fry (red onions, dried scallops, dried shrimps and dried mushroom, till fragrant and until golden brown. 3. Add Chinese white radish and Seasoning to taste till well combined. 4. Cover and cook until tender and translucent, about 15 minutes. 5. Using the same wok, Pour in the batter and cook on low fire till the batter slightly thickens, roughly about a few minutes. 6. Keep stirring the mixture so that the bottom won't get burnt. When the batter begins to thicken, Stir well and pour into the steaming tin. Pour thick batter into a well-greased mini loaf tins. This should take and steam for 30 minutes. *** if you use large steaming tins, You can steam till cake is set and cooked through for about 1 hour. Remove from heat and set aside to cool. To Pan fry: Cut into pieces. Heat a pan over a medium high heat, Add 3 tablespoon vegetable oil. Transfer turnip cake slices one by one to a pan. Heating slowly until both side is golden brown. Serve hot with your favourite dipping sauces. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice. Notes: 1. The amount of ingredients like red onions, dried shrimp, scallops, and mushrooms can be increased or decreased to suit your own taste. Check Out My Channel Page: http://www.youtube.com/everydaypossible Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/02/how-to-make-steamed-rice-cake-bak-tong.html Pottery dishes Sponsor by http://www.yido.kr/new3/main/main_new.php How to Make Chinese Steamed Rice Cake? This was always one of my favourite things to eat for breakfast as a kid! My grandmother loved this cake and always served as morning breakfast with a cup of Chinese tea. Chinese New Year is a time of enjoying many delicious foods and snacks. For me, One of popular desserts eaten during this festive season is 白糖糕 Bak Tong Gou (Cantonese); Bai Tang Gao (Mandarin); White Honeycomb cake (Malay) Steamed Rice Cake 松糕 also called White sugar sponge cake. Just follow this step-by-step recipe video, It is made from rice flour, white sugar, water, coconut milk, and yeast for a few hours fermentation and steaming. It had a coconut flavour and sweet taste. It should be spongy, soft, chewy and unique. the texture is lovely and highly reminiscent. Although the original Chinese version is contain to water and pandan leaves, but I used coconut milk instead to make this cake taste more fragrant and look more bright and white in colour. Now, let's get started! Steamed Rice Cake 白糖糕 Bak Tong Gou Ingredients: (A) 1 teaspoon dried yeast 2 tablespoon warm coconut milk 1/2 tablespoon vegetable oil (B) 414ml rice flour (280 grams) 200ml sugar (140 grams) 500ml water ( 339 grams) 100ml coconut milk ( 68 grams) Method: 1. (For the warm coconut milk, when you take the cold coconut milk on your fridge). Add 2 tbsp coconut milk into a heat resistant glass and cover with a lid, simply put in microwave and heat for about 26 seconds, under 38°c. That is perfect temperature to put the yeast together and sit in the oven should be under 38°c for 20 minutes or until bubbles arise. 2. Add 300ml (203grams) water to the 414ml (280 grams) rice flour and mix well. 3. Boil 200ml sugar (140 grams) sugar with 200ml (136 grams) water, and 100ml (68 grams) coconut milk. When boiling, pour syrup into (2) rice flour mixture. Stir well and Leave aside to cool. 3. Add the (1) yeast mixture to the (3) cooled rice flour or under 38°c and mix together until smooth. 4. Cover and put in the oven 30°c ferment for 1 to 2 hours. The fermentation temperature should be under 40°c. 5. Grease and Steam over medium-high heat for 30 minutes. Rest for another 10 minutes. After then, Cut the cake into any shape. Serve immediately and Enjoy! From start to finish it took me about 3 hours. by the way, I have tried so many different recipes in the past, but they always turn out yellow, hard and sour smell, not as good as I imagine. I hope you like my new unique recipe and I have tried this many many times over a year, the result has always been PERFECT. Good Luck, Everyone! Important Notes: 1. Fermentation-temperature control is one of the most important steps to making the best steamed rice cake. 2. The key to this recipe is PATIENCE! 3. To serve in the next day: Cut the cake into any shape, reheat it in the microwave or re-steam it for 5 minutes. A Vietnamese version of the cake, called Bánh bò, Vietnamese Steamed Rice Cake - Cow cake are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal. Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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3 c. flour 1 c. sugar 1/2 t. baking soda 1/2 t. salt 1-1/2 c. shortening 1 egg, beaten 2 t. almond extract Red food color Sift flour, sugar, baking soda and salt into large bowl. Cut in shortening until mixture resembles cornmeal. Combine egg with almond extra; stir into flour mixture, mixing well and kneading gently for 30 seconds. Form into walnut sized balls. Place on ungreasted baking sheets. Dip chocstick into red food color and make a depression into the center of each cookie. Bake in 350 degree oven for 15-18 minutes. Cool and store in tightly covered container. in the UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2013/12/chinese-sweet-potato-custard-buns.html (Servings for 2 -- 4) It depends on how much you want to make the buns, 4 large or 8 mini steamed buns, it's up to you. Just follow this step-by-step recipe carefully and make your own Happiness is Homemade. You'll be rewarded with comforting, super soft, fluffy, chewy and tasty Chinese steamed buns. Smile. Cook. Eat. Love » be delicious! Method: For the Steamed Buns Dough: (A) Ingredients: 2 cups plain flour 4 tsp sugar 2 tsp vegetable oil 1 tsp instant dry yeast (Allinson Easy Bake Yeast) 1 cup warm milk (250ml) should be under 38°c 1. Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds. Add 1 teaspoon of sugar and yeast mix well. sit in the oven (26°c degrees) for about 20 minutes or until bubbles arise. 2. In a large bowl, add 2 cups plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon. 3. Transfer the soft and sticky dough on a clean, floured work surface then knead well for 5 minutes. covered with a plastic wrap and wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. the dough should rise until it is puffy, and double or triple in sized. For the Filling Inside the Buns: (B) Ingredients: 2 tbsp butter (Lurpak butter slightly salted 100g) 2 large sweet potatoes 5 tbsp full cream milk powder 2 tbsp brown or white sugar 2 tbsp condensed milk 1. Heat the butter in a middle large saucepan over low heat, Add diced sweet potatoes and slowly cook until soft. 2. Add 4 tbsp milk powder, 2tbsp brown sugar, and 2 tbsp condensed milk, stirring and well blended. To boil over medium low heat and Simmer until soft or about 35 minutes. It's depends how large you cut your sweet potatoes into chunks. 3. Remove from heat, set aside and leave to cool in the refrigerator or if you want the ''filling paste'' came out super smooth, you can pour into a blender and puree until smooth. Sprinkle some flour on the board surface so the dough won't be sticky and stuck when you knead it. Cut into 4 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle. Wrap a spoonful ''filling'' inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base. Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes. After then, Serve hot and Enjoy! Notes: Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE! For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38°c). That is so perfect to put the sugar and yeast together and sit in the oven should be under 38°c for 20 minutes or until bubbles arise. The dough can be used to make ''Mantou'' for any shaped you like. It's a kind of steamed bread. I will show you next time what is the perfect combine to eat with mantou. Hope you guys have a wonderful day and Happy Cooking! Best wishes to you and your family for a Happy holiday season. Merry Christmas & Happy New Year 2014. Check Out My Channel Page: http://www.youtube.com/everydaypossible Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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恭喜发财 - 新年快乐 Here is one of my Favorite Chinese Dim Sum Dishes - I almost missed out on making Recipes for 2014 Year of the Horse. So a Huge Happy New Year to Everyone. Ingredients Below Visit My Web Site http://steves-kitchen.com/ Google + http://google.com/+Steves-kitchen Please Subscribe here http://bit.ly/JoinStevesKitchen Follow me on Twitter http://bit.ly/Steves-Tweets Like me on Facebook http://bit.ly/Steves-Facebook Read my Blog at http://bit.ly/StevesBlogger Follow my Intagram http://bit.ly/StevesInstagram http://pinterest.com/steveskitchen/steves-kitchen/ Pin me at http://bit.ly/pinterest-me You will Need For the Dough 1 cup of Milk 4 Teaspoons of Sugar 1 Teaspoon of Dried Active Yeast 2.5 / 300g cups of All Purpose / Plain Flour 1/4 of a teaspoon of Salt 2 Teaspoons of Oil For the Filling Some Cooked BBQ Pork / Char Siu A few Chives or Spring Onions A Tablespoon of Light Soy sauce A Tablespoon of Hoisin Sauce A Tablespoon of Sesame Seeds (Optional) Thanks for watching Please Rate Comment and Subscribe Steve ;) Background Music is provided Royalty Free from Kevin Macleod Tracks Used are "Bama Country" Kevin MacLeod (incompetech.com) "Whiskey on the Mississippi" Kevin MacLeod (incompetech.com) "Look Busy" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ With our thanks :) Home Cooking Stephen Owens, Steve's Kitchen, Healthy Eating Weight Loss "Home Cooking" "Simple Recipes" "Family Meals" "Budget Meals" "Student Meals" #StevesKitchen #StevesCooking #SteveOwens #StephenOwens

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English ver. will ve upload soon /(✿◠‿◠) 剛出爐的經典蜂蜜蛋糕，客家發糕。香噴噴、超美味地！QQ的口感，帶點苦的獨特焦糖椰香、是記憶裡童年美好的味道。Honeycomb Cake (蜂巢蛋糕） 嗡嗡嗡！ ！ ！客家發糕 發糕發高高！蜂巢蛋糕不但有美麗的蜂巢結構， 而且柔軟，香香甜甜如膠質般的口感，很特別又好吃！冷藏後或第二天才吃，味道更佳！切開的蛋糕更擁有蜂巢的真實視覺感受，是您搭配下午茶的伙伴當廚房再次飄散著陣陣的蜂巢蛋糕芳香時，感覺好幸福呀！ ！ ！ Let this wonderful aroma fill up your kitchen and warm your heart! 有時我也會蒸來當早餐點心，滿像白糖糕的，口感更彈性，味道更香濃。其實我在一整年裡烘焙這蛋糕有20多次了。哈哈哈，有點兒誇張呢，證明我有多愛它。在這寫下食譜喔。喜歡吃的朋友們可學來討自己和愛人歡心囉！ 準備的材料 (一個玻璃量杯) Glass Measuring Cup (A) 1杯麵粉 250ml Plain Flour 兩小茶匙小蘇打 Bicarbonate of Soda ¼小茶匙發酵粉 Baking Powder ½ - ½ = ¼ 1杯清水 1片半-片糖 '或者' 180ml 黃糖/椰糖/黑糖/紅糖/白糖 ( 依個人喜愛放那一些糖都行) 請別放了1片半-片糖後又放180ml的糖，那肯定甜死了！請留意 '或者' 的意思是 '只選一'。哈哈 (≧◡≦)/ (B) 4粒雞蛋 45g 牛油 我是用 FLORA Omega3 Butter 75ml 濃縮煉乳 75ml 奶水 Evaporated Milk 一共'150ml' 攪拌成 甜甜的濃縮奶水 (喜歡吃甜可以'減去奶水' 只加'125- 150ml的濃縮煉乳') 别超過150ml。 這個是我自己的食譜也是我這些年來做的最滿意的一次喔！希望大家會喜歡！ (1)一小鍋，放入1片半-片糖。並且慢低火之下熔化糖漿，直到金黃蜂蜜褐色 (您能進一步焦糖它蛋糕將有輕微的苦澀口味) 無需攪動。因為它將飛濺，小心地加入1杯水，煮成了糖水。 (非常含水，不密糖) 待涼備用。 (2)雞蛋牛油濃縮甜奶水打拌一下，之後，放入己調好的麵粉 (小蘇打+發酵粉+面粉) 再用蛋糕器打拌直到滑滑的麵糊，用保鮮紙蓋上，並且讓立場在室溫。待放至少半小時。糖水加入麵團。攪動混合，再用保鮮紙蓋上。一起立場室溫至少一小時或到三小時。這是我的方法喔！ (3) 準備烘烤紙放入一個四方模型接通烤箱(中) 烤'220'C'，15分鐘後'200'C' 烘烤一個小時。烤完後，待多15分鐘，才從烤箱裡拿出來。用竹籤或筷子測試看看。如果你有照著這食譜做的話，請告訴我您的結果好嗎？我相信一定不會令你失望滴！ Check Out My Channel Page: http://www.youtube.com/everydaypossible Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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One of our childhood favourite bao is Chinese steamed buns Filled with barbequed pork and is very popular dishes in dim sum restaurants from all around the world. Today, we going to make''char siu bao'', with this recipe, you can recreate traditional light and fluffy Chinese steamed buns at home, filled with a rich BBQ pork fillings. Learning Traditional Chinese: Josephine's Recipes -- Can be a very. Tasty Experience! Smile. Cook. Eat. Love » be delicious! Prepare 5 of 10cmx10cm baking paper ( 2 servings ) Make the dough Ingredients: 2 cups plain flour 4 tsp sugar 2 tsp vegetable oil 1 tsp instant dry yeast (Allinson Easy Bake Yeast) 1 cup warm milk (250ml) - (should be under 38C) - (Use milk instead of water, if you want the buns to appear white) For Fillings and Sauces: Hong Kong Style Roast Pork -- Char Siu https://www.youtube.com/watch?v=hYXFweQO69Y https://www.youtube.com/watch?v=IXZZhBZ9EgI Recommend to watch this: BBQ Roast Pork Pastry Puffs (Char Siu So) https://www.youtube.com/watch?v=5WC3WkZxVl4 Method: 1. Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds. Add 1 teaspoon of sugar and yeast mix well. sit in the oven (26°c degrees) for about 20 minutes until bubbles arise. 2. In a large bowl, add 2 cups plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon. 3. Transfer the soft and sticky dough on a clean, floured work surface then knead well for 5 minutes. covered with a plastic wrap or wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. the dough should rise until it is puffy, and double or triple in sized. 4. Cut into 5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base. 5. Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes. After then, Serve hot and Enjoy! Notes: Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE! For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38C). That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes or until bubbles arise. The dough can be used to make ''Mantou'' for any shaped you like. It's a kind of steamed bread. I will show you next time what is the perfect combine to eat with mantou. Tips for freshly steamed buns: May be kept in the refrigerator two days; cover with foil or plastic wrap or place in plastic bag or to freeze, plastic freezer wrap, or place in heavy-duty freezer bag. Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve) If you use the white plain flour, then your buns would look as white as those from Chinese dim sum restaurant. but I used Tesco plain flour. If you use only milk without any water to make buns, they'd look even whiter. also your buns taste heavy milk flavour or you can skip the milk if you don't like, and replace it with the same amount of water. You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer, and they don't spoil easily at room temperature. They would probably get too dry to eat before they spoil at room temp. Good Luck, Everyone! Leave a like if you enjoyed my cooking video, you can encourages me to make more videos and generally just makes me happy ヽ(•‿•)ノ ❤ Stay tuned as always! Happy Cooking and Have a wonderful day! Cheers ya! Subscribe my Youtube channel # If you have recreated any of my recipes, you can send me some pictures to [email protected] Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk

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Dumplings / Momo are one of the most widely known dishes. There are many ways to fold dumplings but today I'm going to show 7 different ways. Hope you will enjoy watching !!!! MOMO / Dumpling Recipe - Nepali style https://www.youtube.com/watch?v=4n2Ai9qlcic 7 Ways To Fold a Dumpling or Momo - Part 1 https://www.youtube.com/watch?v=Zh5_DuuxHC0 7 Ways To Fold a Dumpling or Momo - Part 2 https://www.youtube.com/watch?v=_Gjn1S3cb2s Bhatta ko Chuntey for MoMo - Hot & Spicy Soya bean Chutney - Nepali Style https://www.youtube.com/watch?v=7W-9NNGG1RQ Pani Puri - Easy Recipe https://www.youtube.com/watch?v=CffoPRqgbWY Glowing Green Smoothie Recipe for Great Skin & Weight Loss https://www.youtube.com/watch?v=00MVja_jueQ Spicy Potato Salad Recipe - Nepalese Cuisine https://www.youtube.com/watch?v=x0yaSDTArg8&list=PLDsPvQID9hNdqn_BH6zqhxXSxCQbtpEjT&index=1 Wai Wai Chatpat Recipe - Hot & Spicy Nepali Snack https://www.youtube.com/watch?v=IbBrKlC1k2s&list=PLDsPvQID9hNdqn_BH6zqhxXSxCQbtpEjT&index=5 Gajar Ko Halwa - Carrot Pudding - Nepali Style https://www.youtube.com/watch?v=q1PN4hAxheA Aloo ko Achaar - Spicy Potato Salad - Nepalese Cuisine https://www.youtube.com/watch?v=x0yaSDTArg8 Kheer Recipe | Indian Rice Pudding https://www.youtube.com/watch?v=tMgYjfP5TiY How to Make Yogurt at Home - 2 Ways https://www.youtube.com/watch?v=PghT9lXoj_k Please like the video, if you enjoyed it. Don't forget to subscribe for more videos. Like my Fb page: http://www.facebook.com/Puccasyanu Instagram - Puccasyanu If you liked my videos then pls support me by subscribing to my youtube channel. I upload videos twice a week. http://www.youtube.com/user/Puccasyanu?feature=mhee Thanks for stopping by and watching this video. Ok see ya soon and Have a Good day. Love puccasyanu tags: nepal, Nepali, makeup, diys, beauty, inspired, look, eye, makeup, makeup tips, nailart, sunita gurung, cooking,3 minute makeup challenge

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/01/chinese-lobster-porridge-congee.html 今天您吃過早餐了嗎？ 最近天氣轉涼， 早上起床，最想吃【粥】 我的最愛【龍蝦粥】 非常暖胃的早餐。 龍蝦粥的做法: 以生白米粒，用滾水煲成粥，放入龍蝦肉、姜絲和乾貝仔，配搭蔥粒。煲 45分鐘。粥有米香，口感嫩滑順口，鮮味又深深的融入粥裡，入口滿是龍蝦的鮮甜，爽口、有彈性的龍蝦肉；吃起來都很過癮。 材料: 一碗白米 九杯清水 一個小龍蝦 幹貝仔 姜絲 蔥粒 做法： 　 第一、【白米】提前浸泡；至少半小時。　　 煲粥前，首先；將一碗白米洗乾凈；加水浸泡半小時，讓米粒膨脹開。這樣做的好處：熬起粥來節省時間，熬出的粥，口感也特別好。　　 第二、【準備一個大煲】倒入，九杯清水；下鍋，煲滾。　　 注:《如果用冷水來煲粥的話，經常都會糊底》若是煲滾的水來慢火熬粥，就不會出現這樣的現象了，而且它比冷水熬粥的時間減半。　　 第三、【火候】 　　 先大火煲水，水滾後，倒入之前泡好的白米粒，轉小火煲約半小時。　　 熱水下米；粥的味道會很香濃。 第四、【米粥熬好後，就稱為：靚粥】 米粥熬好後，轉大火；放入，事先；清洗乾凈、切塊的龍蝦，也 隨意的；加入姜絲和乾貝仔(大火約三分鐘) 。再轉中火熬煮12分鐘既成。這樣才能保證煲出來的龍蝦粥，鮮甜，香濃、營養、又有賣相。記住要趁熱吃呀！加少許麻油和maggi調味，簡簡單單真得好有驚喜，味道比例吸引，自家製龍蝦粥食過先知好。 希望大家鐘意我這次的分享，有一個開心，美好的假曰。下一集見啦！Bye bye! 溫馨提示： 【處理小龍蝦】 用筷子從龍尾的部份；捅入，並變換幾個角度進出，然後取出筷子，提著龍蝦，將它裡面的髒東西流出。清洗乾淨之後，斬小塊；用少許鹽醃製。 【靚粥】 除了龍蝦之外，可以隨意加入不同的海鮮或肉類。 Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://www.josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to [email protected] This is a music license (Inspire Acoustic) agreement Capo Productions.

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So, today we're gonna introduce this dish/ all time favourite/ snack/ gymfreakwillnotgetclose to you guys, steamed glutinous rice with chicken or best known as Lo Mai Gai (in Cantonese). This dish is usually served in chinese "high-tea" places, such as the coffee shops or dim sum places, where all yummy food secretly gather together to plan on conquering the world...... (continue reading & written recipe at http://matchacakeandwine.blogspot.com ) music from: http://www.joshwoodward.com

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