follow me on instagram.com/teujiho Here are the measurements for the following ingredients: Tofu 5g of Cornstarch 10g of Gymsum Powder 1000ml of Soy Milk (preferably Unsweetened) 32g of Water Syrup 236g of Water 1 Bar of Brown Sugar Candy 50g of Chopped Ginger (optional-more flagrant) If you have any questions, feel free to post it comment section. Please thumbs up and subscribe for more weekly sweet adventures with me!

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http://www.facebook.com/fortunecooking. How to make asian fusionn napoleon with honey wonton. 12 pieces of wonton skin, 1 cup of heavy cream, 1/2 cup of marscapone cheese, 1/2 tsp of vanila extracrt, 3 Tbs of sour cream, a pinch of salt, 2-3 Tbs of honey, 1/2 cup of strawberries, 1/2 cup of blueberries. Preheated the oven to 400 bake the wonton skins for 5 minutes.

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How to make a Chinese Sweet Soy Sauce for CHEONG FUN Dim Sum - Nuoc Tuong Ngot cho Banh Cuon Tom

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蝦餃饀材料及份量:鮮蝦500g(剁碎)、 竹荀碎150g(可用罐竹荀)、鹽10g、糖5g、胡椒粉半茶匙(不喜欢可畧減)、蔴油1湯匙、生粉5g 做法:將蝦仁碎、竹荀碎混合畧拌加入鹽、糖、胡椒粉、蔴油拌勻後加入生粉攪勻混合,放入雪櫃備用。 蝦餃皮材料及份量:澄面粉180g、生粉70g、鹽半茶匙、滾水200g、菜油1湯匙。(此份量只用半份之蝦餃饀) 做法:澄面粉、生粉篩勻加入鹽混合,以滾水撞入粉中,邊撞邊攪搓成粉糰(小心滾水燙手),蓋上濕毛巾約10分鐘.取出粉糰壓薄包入饀料摺成蝦餃成狀,以大火蒸約5-7分鐘(視乎蝦餃大小厚薄而定) PS:搓粉糰時若感覺乾,可畧畧加入少許水份搓軟身。

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SUBSCRIBE NOW http://goo.gl/7obsKM Temukan resep lengkapnya di http://bit.ly/1bMHqRn Ceker ayam adalah menu restoran Cina yang cukup populer. Karena telah digoreng dan dimasak dalam presto, teksturnya amat lembut & sausnya gurih dan lezat. Sekarang, nggak perlu jauh-jauh lagi ke restoran, karena kamu bisa membuatnya sendiri di rumah. Let's get cooking! ------------ Website: http://kokiku.tv Follow our Twitter: http://twitter.com/KokikuTv Like our Facebook: http://facebook.com/KOKIKUdotTV Follow our Instagram: http://instagram.com/kokikutv

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Here is the link for the ingredients and written instructions: http://www.bellaonline.com/articles/art70341.asp

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/01/how-to-make-crispy-roast-duck.html The most famous dish in restaurant is Crispy roast duck traditionally served with pancakes, and spring onions for brushing on the hoisin sauce. My favourite way, as an appetizer, mouth watering to serve them with rice or noodles and dipping sauces. Ingredients (A) Gressingham Whole Duck 2.4kg Ingredients (B) For Marinade: 3 tbsp Hoisin Sauce Dried Angelica Ginger slices Bay leaves Anise stars Dried Mandarin Peel 1 tbsp Ginger ground 1 tbsp Cinnamon ground 1 tbsp Chinese five spice 1 tbsp Garlic powder 2 tbsp Dark or Light soy sauce Ingredients (C) For Boiling 8 cups Water Ginger Slices Bay leaves Anise stars Dried Mandarin Peel 1 tbsp Hoisin sauce 1 ½ cup Vinegar ½ cup Golden syrup Ingredients (D) For Dipping sauces 1 tsp Chinese five spice powder 2 tsp Light soy sauce 1 tsp Dark soy sauce 1 tsp Sesame oil 1 tsp Oyster sauce 2 tsp Golden syrup or Honey 2 tsp Sweet rice wine or (sherry wine) 2 tsp Hoisin sauce 3 tsp Toasted sesame seeds Total Time: 2 days PLEASE NOTE: # This is my way of the whole process How to make Crispy Roast Duck | Instruction Video and It's one of my absolute favourite roast duck recipe. OMG! It's tasty, sweet, crispy, I swear! # If you want to make your ''Real Peking duck'' at home, you can follow this video step by step and learn the skills. # but you supposed to blow air between the skin and the meat before roasting. when you've done properly, there is virtually no fat and oily under the skin. Method: 1. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. 2. In a small bowl, Mix together Ingredients (B) For Marinade: 3 tbsp Hoisin Sauce, Dried Angelica Ginger slices, Bay leaves, Anise stars, Dried Mandarin Peel, 1 tbsp Ginger ground 1 tbsp Cinnamon ground, 1 tbsp Chinese five spice or Mixed spice, 1 tbsp Garlic powder, 2 tbsp Dark or Light soy sauce 3. Use a spoon to spread the mixtures over the inside of the duck, then close the cavities with wooden skewers, or sew the duck securely closed and set aside. 4. In a large pot and add water, bring to a boil about 15 minutes. Add the Ingredients (C) For Boiling: 8 cups Water, Ginger Slices, Bay leaves Anise stars, Dried Mandarin Peel, 1 tbsp Hoisin sauce 1 ½ Vinegar, and ½ cup Golden syrup. Carefully pour a jug of boiling water over the duck to rinse, about 10 -15 times. See video: The duck's skin is opens up the pores. (This is important step to make for extra crispy) 5. Air dry the whole duck openly and or you can uncovered to place in the fridge for overnight or more than 24 hours. 6. Preheat oven to 230 °c degrees Baking steps: Wrap the duck in aluminum foil, # Do not allow it to burn. Bake the whole duck on both sides for 1 hour 35 minutes, or until the skin is crisp, and golden brown. Take out from oven and Place them on a chopping board. Let it cool, Carve and Slice! For the dipping sauce: Please see Ingredients (D) Directions: Combine all ingredients in a small bowl and you desire to adjust yourself. 1 tsp Chinese five spice powder 2 tsp Light soy sauce 1 tsp Dark soy sauce 1 tsp Sesame oil 1 tsp Oyster sauce 2 tsp Golden syrup or Honey 2 tsp Sweet rice wine or (sherry wine) 2 tsp Hoisin sauce 3 tsp Toasted sesame seeds Good Luck, Everyone! Happy Baking! 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 josephinesotime@gmail.com This is a music license (Inspire Acoustic) agreement Capo Productions.

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Chinese food is one of the world's most popular cuisines. Chef Jason Hill tours Chinatown Los Angeles, home to some of the most authentic Chinese food in California. After taking in the Chinese New Year dragon parade, a show by the Kung Fu Shaolin monks, and a Chinese contortionist show, we hit the streets in search of the best Chinese food restaurant in LA. Just be sure to look for that "A" grade in the window! Yang Chow (819 Broadway) is famous for Chinese seafood like slippery shrimp, and Empress Pavilion serves up classic Cantonese dim sum. At Lucky Deli, you can stock up on Peking Duck. Did you know the fortune cookie was invented here in Los Angeles in 1916? Today, you can sample freshly made fortune cookies at Phoenix Bakery, where we also found some great shrimp dumplings, sticky rice cakes and chicken rolls. Just don't leave without trying a slice of their famous strawberry whipped cream cake. It's incredible. Well enough of the facts. Let's hit the kitchen and make a great Chinese chicken recipe. This orange chicken recipe is famous here in California, where you'll find it on practically every Chinese menu. But why buy Chinese delivery, when you can make it easily at home? Now I know the most popular orange chicken is fried, but I think it's a lot tastier and healthier as a saute. So that's how we're doing it today. ORANGE CHICKEN 2-3 pounds boneless skinless chicken breast, cut into pieces 1 teaspoon minced ginger root 1 teaspoon garlic, minced 1/2 teaspoon cayenne or red pepper flakes (use less if you don't like it spicy) 4 green onions, sliced 1 tablespoon rice wine 1/2 teaspoon sesame oil ORANGE SAUCE 3 tablespoons soy sauce 3 tablespoons orange juice 10 tablespoons brown sugar 10 tablespoons white vinegar Orange zest from 2 oranges Mix together ingredients for orange sauce. Set aside. Heat 1 tablespoon of cooking oil in a wok over high heat. Add minced ginger and garlic, stirring about 30 seconds. Add chicken to wok and cook. Next add the dried red chiles and chopped green onion. Saute again, then pour in the rice wine. Add orange sauce to wok and stir well. Make a slurry with 1 tablespoon of cornstarch and 1 tablespoon water until smooth. Add to wok and stir until sauce thickens. Before serving, stir in sesame oil and grated orange zest. Serve over steamed brown rice. SUBSCRIBE! http://tinyurl.com/kfrblj7 LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips CIRCLE ME ON GOOGLE PLUS http://tinyurl.com/kabpxd9 FOLLOW ME ON TWITTER https://twitter.com/ChefTips FOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips

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http://facebook.com/fortunecooking. How to make mango coconut chicken on the skewel. 1 mango, 8 oz of chicken, 6-8 skewels, 6-8 cocktail cherries, cilantro, 2 Tbs of shredded coconut, 1 tsp of ginger, 3 Tbs of mae ploy sweet chili sauce, 11/2 Tbs of soy, sprinkle some black pepper, 1-2 Tbs of olive oil.

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''Wishing you a very warm and joyful Happy Chinese New Year 2013! Good health, more wealth, quiet peace, deep love, sweet feelings and Fortune." Location: Manchester Chinatown Dim Sum Chinese Restaurant

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星廚管理學校 香港九龍, 油麻地, 廟街2-8號, 昆鏡大廈2樓 (油麻地地鐵站C出口 雅打街路口入) 電 話 :(852) 2388 0008， (852) 2388 3000 E-mail : info@starchef.edu.hk Web Site: www.starchef.edu.hk fackbook: www.facebook.com/star.chef.info 烹飪班、甜品班、蛋糕班、麵包班、粵菜班、點心班、CEF課程、ERB課程。

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Part 3 of my Chinese Afternoon Tea (dim sum) Series is on making siu mai. This recipe makes 24 siu mai. Ingredients: 8 dried Chinese Black Mushrooms 8oz peeled, deveined medium sized shrimps 10oz (1 ⅓ cup ground pork) 1 tsp sesame oil 1 tsp light soy sauce 1 tsp cooking wine 1 tsp salt 1 tsp minced ginger 1 pinch of pepper 1/2 tsp of sugar ¼ cup minced scallions 24 green peas 1 baby carrot diced into cubes (24 cubes) 24 round yellow wonton wraps Directions: 1. In a small bowl soak the mushrooms in cold water until softened. 2. Drain and squeeze dry, reserving the soaking liquid. 3. Cut off and discard the stems. 4. Dice the mushrooms. Put aside. 5. Cut the shrimp into 4 pieces and pound for a minute. Add the salt and work it in with your hands for 1 minute. 6. In a small bowl, mix the sugar, pepper, corn starch, cooking wine, soya sauce, and 1 ½ tsp of the mushroom water. Add it to the pork and knead with your hands for 1 minute. 7. Combine the shrimp with the pork. 8. Add the mushroom, scallions, ginger and knead for 2 minutes. 9. Add the sesame oil and knead. 10. Put the mixture in the fridge for 1 hour to firm. 11. To wrap the siu mai, place the round wrapper in the palm of your hand. Put 1 tbsp of the filling in the centre of the wrapper and bring up the edges of the wrapper pressing it against the filling and forming 6 - 8 corners as you press. Form a circle around the siu mai with your thumb and index finger pressing it against your hand where the thumb and index finger meet. Keep doing this going around the entire siu mai. You should be pressing the pleats into the siu mai forming a "flower basket". 12. Put the siu mai upright on a plate, pressing the bottom into the plate so that it will stand up. 13. Continue filling the rest of the wrappers. 14. Press a pea and a piece of carrot on top of each siu mai. 15. Line a steamer / bamboo steamer / plate with parchment paper. 16. Brush some oil on the parchment paper. 17. Place the siu mai on the steamer / bamboo steamer / plate ½ inch apart. 18. Cover the steamer with its lid. 19. Add water to the steamer / bamboo steamer. 20. Place the bamboo steamer / plate on a rack and in the wok and bring to a boil over high heat. 21. Steam on high heat for 10 - 12 minutes or until the pork is no longer pink and is just cooked. 22. Serve with soy sauce, vinegar, or chili sauce.

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Come along and I show you what I usually eat for breakfast in China. Today I'll introduce you to ChangFen, Rice noodle rolls, which are a typical Cantonese dish at Southern China and Hong Kong. They are usually eaten for Dim Sum with different kinds of fillings (shrimp, pork, beef, vegetables, or other ingredients), but you can also have them around your neighbourhood for breakfast on the way to work. Check out how was and easy they are made. Stay tuned for some more exciting breakfast dishes ...

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Learn how to make a traditional Chinese dim sum dish: lotus leaf wrapped sticky rice, Lo mai gai or 糯米鸡. Open here for more instructions.♡ Share on Instagram: http://www.instagram.com/fashionbyally Happy new year, I hope you all had fun celebrating the holidays with family and loved ones. Prepare for the Lunar New Year or Chinese New Year which is on January 31, 2014 with a delicious dim sum recipe. My family and I did a slight twist on the recipe but I hope you still enjoy it! Let me know your thoughts and happy cooking! xo, Ally ----------------------------- INGREDIENTS ----------------------------- Recipe for 6 Servings The Lotus Leaf is soaked overnight prior to assembly and steamed the next day with vinegar and water. Make 2 cups of sticky rice or glutinous rice to create 6 servings. Stuffing recipe: 1/2 lb of pork, 2 dried chinese sausage, dried shrimp, 3 shitaki mushrooms, a spring of cilantro. The meat is cooked in a sautee pan with shallots, oil, salt, sesame oil and soy sauce. Cook for about 12 minutes. After the sticky rice is wrapped in the lotus leaf, steam for 20 minutes on a bamboo tray or metal steamer on medium heat. Serve with hot tea in the leaf. If you recreate this recipe, please tag me on instagram/twitter/facebook/yappem! @fashionbyally #cookingwithally ------------------------- Connect with me ------------------------- ♡ INSTAGRAM: http://www.instagram.com/fashionbyally ♡ Twitter: http://www.twitter.com.fashionbyally ♡ Official Facebook Page: http://on.fb.me/NadqnQ ♡ Use Ebates: Free cash back on your online shopping: http://bit.ly/OJEScz ♡ Subscribe to this channel: http://bit.ly/13oBk7c ► Business Email Only: fashionbyally(at)gmail.com ◄ Keywords: Chinese New Year 2014, lunar new year cooking, cooking tutorial, cookingbyally, cooking with ally, fashionbyally, chinese, cantonese, traditional chinese food, easy tutorial, howto, step by step, instructional, diy, do it yourself, dim sum, restaurant If you made it here, tell me your favorite dim sum dish! Mine is duck egg and pork congee or jook.

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This Thai version of sesame shrimp toast features the flavours of fish sauce, lemongrass and fresh limes for a bit of a cool twist. Enjoy this as a nice, crispy snack with an ice cold beer or serve as a fancy appetizer for your next party. Your friends are gonna love this one! Recipe: http://full.sc/Oed9Nn Music: "Invisible Light" by Josh Woodward Licensing agreement: http://creativecommons.org/licenses/by/3.0/us/

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1/3 pound of ground pork, 1/4 pound of ground shrimp, thin wonton skins, 1 tsp of fine chop ginger, 1/4 cup of chive, 1/4 pound of chop green onions, 1 tsp of mirin wine, pinch some salt and black pepper, 1 tsp of osyter sauce, 1/3 tsp of seasame oil. Hot tea and dim sum go together well.

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http://www.nigerianfoodtv.com/2013/02/how-to-make-homemade-wonton-wrappers.html Homemade Wonton wrappers are very easy to make and great for all Wonton recipes. I love to use my wonton wrappers for fried wontons, but it can also be used for wonton soups and also for Asian Egg rolls.. so feel free to use this recipe for any food that call for egg roll wrappers...Hope you enjoy it. ----HOMEMADE WONTON WRAPPER INGREDIENTS--- 2 cups Flour 1 raw Egg 1 teaspoon Salt ½ cups Water...or as needed ½ teaspoon sugar...(optional..but very good , if you want a very crunchy wonton) Corn starch (enough to dust on the table, for kneading the dough) OTHER NIGERIAN FOOD RECIPES • Nigerian Food , Nigerian Beans and Plantain Porridge https://www.youtube.com/watch?v=hupNqlwtq2U • Nigerian Food : How to Make Nkwobi ,Nigerian Spicy Cow Foot. https://www.youtube.com/watch?v=9X4MKsdfwdg • Nigerian Food: How to Cook Okazi Soup , Ukazi Soup ,Igbo style Afang Soup. https://www.youtube.com/watch?v=Ars0VnPYdFw • Nigerian Food:How to Make Agidi Jollof ,Agidi Jellof. https://www.youtube.com/watch?v=TKnEimiBW9U • Nigerian Food:How to Make Agidi ,Eko . https://www.youtube.com/watch?v=ku2XLD4SEMU • Nigerian Food:How to Fry Plantains , Dodo,Platanos Maduros. https://www.youtube.com/watch?v=62lsp5_Y7aI • Nigerian Food: How to cook Nigerian Yam Porridge with Vegetables https://www.youtube.com/watch?v=hdw3UBTJyJU • Nigerian Food: Nigerian Fried Plantain With Eggs ,Dodo ati Eyin Dindin. https://www.youtube.com/watch?v=FRqLlUceQ30 • Nigerian Food: How to Make Moi Moi https://www.youtube.com/watch?v=8MxsMKF9nI4 • Nigerian Food: How to make Nigerian Akara (Fried bean Cake) https://www.youtube.com/watch?v=yQDw-P3CkAw • Obe Ata Dindin : Nigerian Restaurant Style Fried Pepper Stew https://www.youtube.com/watch?v=1td3tCg6rw8 • Jollof Rice : How to Cook Nigerian Jollof Rice https://www.youtube.com/watch?v=yrJTJQgOZRo • Ewa Agoyin: How to Cook Ewa Agoyin https://www.youtube.com/watch?v=GOZhbI_A-Ek • How to Make Plantain Chips (yellow banana chips/ sweet banana chips) https://www.youtube.com/watch?v=lt7bdAiwTp8 • Nigerian Food: Edikang Ikong Soup https://www.youtube.com/watch?v=E59Hc3FfL3w • Nigerian Food: How to Cook Afang Soup https://www.youtube.com/watch?v=Y3mR2luDLaU • Nigerian Food: How to Cook Nigerian Coconut Rice https://www.youtube.com/watch?v=5N0CkiXWASU • Nigerian Food: How to make Nigerian Pepper Soup https://www.youtube.com/watch?v=Y3tNjx5HpYQ • Nigerian Rice and Beans: How to Cook Nigerian Jollof Rice and Beans https://www.youtube.com/watch?v=uBLZC4sCDss • Nigerian Food: How to Cook Ogbono Soup (a.k.a draw soup) https://www.youtube.com/watch?v=e9jVvcFuDF0 • Nigerian Snack : Nigerian Donuts/Doughnuts (Jam filled) https://www.youtube.com/watch?v=94iKoNZyamk • How to Make Palm Wine alternative(palmy/mmaya ngwo/Nkwu Elu https://www.youtube.com/watch?v=4HcOSjzXSZ4 • How to Parboil long grain White Rice for Nigerian Rice Recipes https://www.youtube.com/watch?v=BF7ChLXcSHM • How to make Amala ,Fufu,Semo alternative(using wheat flour) https://www.youtube.com/watch?v=uR7P6sA8jnQ • Nigerian Food: Nigerian Egusi Soup ( Ofe Egusi/Obe Efo Elegusi) https://www.youtube.com/watch?v=u3WDiAz1GTo •Nigerian Food: Nigerian Fried Rice (eggs included) https://www.youtube.com/watch?v=wx8Q4zwt_-Q Royalty free music by Kevin Macloed www.incompetech.com

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This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef! The contest "Cheese-1GP" was organized by Yukijirushi (one of the best known milk and dairy companies in Japan). 「雪印 Cheese-1 GP チーワングランプリ レシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪ --------------------------------- Spinach Bacon Crispy Cheese Gyoza with Balsamic Vinegar Difficulty: Easy Time: 20min Number of servings: 24 dumplings Ingredients: 200g (7oz.) spinach 100g (3.5oz.) bacon 150g (5.3oz.) onion salt and cracked black pepper 24 gyoza wrappers 2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts 180cc water olive oil balsamic vinegar Directions: 1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have). 2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion. 3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch. 4. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal. 5. In a microwavable container, put water and cheese (cut into small pieces). Microwave for about 2 minutes until the cheese slightly melts. 6. Heat olive oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. Turn down the heat to medium, add melted cheese water (5.), cover and steam the gyoza on high heat until the water is gone and cooked. 7. Serve with balsamic vinegar. It goes great with wine! Perfect for bento, too! ↓日本語レシピ（ほうれん草とベーコンのカリカリチーズ餃子） http://cooklabo.blogspot.com/2011/12/blog-post.html --------------------------------- Kind of Italian recipe ;D hehe Music by Hungry Lucy The Standing Ones http://www.jamendo.com/en/ ♥Please Subscribe♥ http://www.youtube.com/ochikeron ♥Facebook Fan Page♥ Please "Like" me ;) http://www.facebook.com/Ochikeron/ ♥Visit my Blog for more Recipes♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts♥ http://cookeatshare.com/chefs/ochikeron-137433 http://cookpad.com/ami (Japanese) ♥Follow me on twitter♥ http://twitter.com/ochikeron http://twitter.com/alohaforever (Japanese)

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