Get the Recipe http://www.sortedfood.com/page/sweetnsourchicken The nations favourite Chinese dish couldnt be easier or quicker to reproduce at home. Try and beat the takeaway, both on price and speed with SORTEDs take on sweet 'n' sour chicken. Follow us on Facebook http://facebook.com/sortedfood Check out the books http://www.sortedfood.com/books

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We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum! The Dumpling Sisters have their own channel with loads more Asian dishes for you to try: http://goo.gl/Pyisav Get the recipe here: http://goo.gl/3yxMGV What Chinese food do you like to cook & share? Let us know in the description box below, we'd love to hear from you. Recipe here: http://goo.gl/FJpoz8 Links from the video: The Dumpling Sisters | http://goo.gl/ngVUon More Food Tube videos | http://goo.gl/yCWM0w Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x

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LIKE/FAV!! What you know about Chinese food and breakfast? We're taking Asian fusion to the next level - for breakfast! All these pork products rolled together and covered in Jack Dagnals syrup. Forget your omelet. BUY AWESOME NEW TSHIRTS!!! http://shop.epicmealtime.com TWITTER http://www.twitter.com/epicmealtime FACEBOOK http://www.facebook.com/epicmealtime GET BACON LUBE AND BACONSALT AND BACONAISE at: http://www.epicmealtime.com/bacon

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Watch the NEWEST Ian is Bored: http://smo.sh/Starving2Death Get the 2ND SMOSH MAGAZINE! http://smo.sh/SmoshMagazine Ian and Anthony try strange, amazing, and gross food from Hong Kong, China, and Taiwan! ------------------------------------- Hey it's our very own website: http://smosh.com Oh and our Facebook page: http://facebook.com/smosh Want to know when we're filming and/or pooping? Now you can: http://twitter.com/smosh Guess we should have a Google+ Page, too: http://google.com/+smosh Play with us on Smosh Games! http://smo.sh/SmoshGamesYT Watch our Cartoons! http://smo.sh/ShutUpCartoonsYT

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We make a fusion of Chinese Food and a Delicious Burger!! Here's EpicMealTime's take on a Chinese Food Burger! LIKE, FAVORITE and SUBSCRIBE!!! Watch our new howto cooking show, Handle It! http://youtube.com/user/howtohandleit Check out the cook book, hats, hoodies and tshirts: http://shop.epicmealtime.com and the cooking arsenal: http://smart.epicmealtime.com

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How to make Chahan (Fried Rice) (serves 1) チャーハン（炒飯）の作り方 字幕表示可 材料(日本語)↓ 1 Egg 40g Char Siu - Chinese-flavored Barbecued Pork or substitute: Ham (1.4 oz) 2 tbsp Long Green Onion, Chopped 1 Garlic Clove, Chopped 2 tsp Vegetable Oil 1 tsp Sake ¼ tsp Soy Sauce ¼ tsp Salt Pepper 150g Steamed Rice (5.3 oz) 20g Spring Onions, Chopped (0.7 oz) Beni Shoga - pickled ginger http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog ※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪ ＜材料＞1人分 卵1個大リップ 焼き豚（又はハム）：40g 長ねぎ(みじん切り)：大2 ニンニク(みじん切り)：1かけ サラダ油：小2 酒：小1 醤油：小1/4 塩：小1/4 コショウ ご飯：150g 万能ねぎ：20g 紅生姜

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http://google.com/+cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Tenshinhan (serves 1) 2 Eggs Salt and Pepper 30g Crab Meat or substitute: Crab Sticks (1 oz) 1 tsp Sake 20g Long Green Onion (0.7 oz) 1 Rehydrate Dried Shiitake or Fresh Shiitake Mushroom 4g Chopped Ginger Root (0.14 oz) Salt and Pepper ½~1 tbsp Vegetable Oil - Thick Sweet Vinegar Sauce - 100ml Chicken Stock: ½ tsp Chicken Stock Powder, Dissolved (3.4 fl oz) ½ tbsp Soy Sauce ½ tbsp Sake ½ tbsp Vinegar ½ tbsp Sugar 1 tsp Ketchup ½ tbsp Potato Starch diluted in 1 tbsp Water 150g Steamed Rice (3.5 oz) （材料１人分） 卵：2個 塩・コショウ かに身：30g 酒：小１ 長ねぎ：20g 干し椎茸（or生椎茸）：１枚（水で戻したもの） 生姜千切り：4g 塩・コショウ 油：大1/2〜１ ＜甘酢あん＞ 鶏ガラスープ：100ml（鶏ガラスープの素：小1/2） しょう油:大1/2 酒：大1/2 酢：大1/2 砂糖：大1/2 ケチャップ：小１ 水溶き片栗粉：片栗粉大1/2を水大１で溶いたもの ご飯：150g

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RT: http://bit.ly/ACKGGU Facebook: http://on.fb.me/xiJUpH Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one side of the dough and fold it over the dumpling. Carefully work your way around both edges, being careful to not press any mixture between the folds - When you've finished, close off the seams one more time for extra security. - Follow the same steps to create a massive dragon dumpling, except when closing this off, take one side and begin working clockwise or counterclockwise from that spot, folding the dough over itself until you've wrapped it entirely. Cooking the dumpling: - For regular dumplings, bring a pot of water to boil and drop them in. - They will be ready when they float to the top and have small wrinkles in them and are slightly transparent - For dragon sized dumplings, pour water into a steamer and place the dumpling on top of a bed of lettuce on a ceramic plate. - Bring the water to a boil and place the dumpling inside, closing the lid. Let it steam for 15-20 minutes. Making dipping sauce: - Combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together. - To add extra spiciness, try stirring in some red chili paste. Serve hot and eat up! Happy new year! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 After Oakland, Eddie heads to the Mission District in San Francisco with the girls who run a pop-up, street dining gig in the city, Rice Paper Scissors. Their Vietnamese food is some of city's best and brings buddies together to cook and hang out wherever they find space. The RPS girls show Eddie their go-to food spots to prep for their meals, before grilling up octopus, drinking rice wine and talking food as culture's gateway drug. Watch the rest of Fresh Off the Boat: Bay Area here: http://bit.ly/Bay-Area-1 http://bit.ly/Bay-Area-2 http://bit.ly/Bay-Area-3 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Subscribe for videos that are actually good: http://bit.ly/Subscribe-to-VICE Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 In the second episode of our Taiwanese adventure, Eddie trips down to the Southern tip of the country to vibe with its burgeoning surf culture. He parties on the beach, almost gets eaten by the ocean, and then kicks back with some kiwi before heading back to Taipei. Watch the rest here: http://bit.ly/Taiwan-1 http://bit.ly/Taiwan-3 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Watch "Fresh Off the Boat: Bay Area" here! http://bit.ly/Fresh-Off-the-Boat-Bay-Area-1 Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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梅干菜扣肉

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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 josephinesotime@gmail.com 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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Tasty Veg Momos Recipe: http://www.youtube.com/watch?v=syaBgF1DXYY Sesame Seed Chutney Recipe: http://www.youtube.com/watch?v=1D8Oxp88o9Q Website: http://cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com

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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 josephinesotime@gmail.com 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 josephinesotime@gmail.com 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 josephinesotime@gmail.com 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 josephinesotime@gmail.com This is a music license (Inspire Acoustic) agreement Capo Productions.

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This tutorial will show you how to make the most popular Dim Sum: Har Gow. These are also known as Har Kow or Shrimp Dumplings.

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http://www.facebook.com/fortunecooking. How to make chinese egg tart. Crust ingredients- 1/3 cup of confectioners sugar, 11/2 cup of all purpose flour, 1/2 cup of butter, 1large egg, 1/2 tsp of vanila extract, a pinch of salt. Egg filling ingredients- 4-5 Tbs of sugar, 1/2 cup of water, 3 eggs, 1/2 tsp of vanila extract, 1/3 cup of evaporate milk.

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DIM SUM

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Get more Authentic Chinese recipes at:http://recipes-of-chinese.com. Learn how easy to make Chinese dumplings(饺子） in this video. These two methods are most commonly used in China.

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What is Yum Cha? What is the tradition? How to order? Today we visit the Yum Cha Restaurant in Chinatown Singapore.

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How to Make Dim Sum Sesame Seed Balls (Jin Deui)

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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 josephinesotime@gmail.com This is a music license (Inspire Acoustic) agreement Capo Productions.

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Website: http://CookingShooking.in Fb: http://www.fb.com/CookingShooking Blog: http://www.CooknShook.blogspot.com In Winters, We wish to eat something different.. But we end up cooking some fried pakodas n all.. But as the Darjeeling People and Nepalis do Cooking some exotic Momos n some authentic yellow sesame chutney! Momo Recipe: http://www.youtube.com/watch?v=syaBgF1DXYY

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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 josephinesotime@gmail.com This is a music license (Inspire Acoustic) agreement Capo Productions.

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