http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog Ingredients for Tantanmen (serves 1) 120g Fresh Ramen Noodles (4.2 oz) - Broth - 1½ tbsp White Sesame Paste 1 tbsp Soy Sauce 1 tsp Vinegar 1~1½ tbsp Long Green Onion, Chopped 1 tbsp Hot Chili Oil 150ml Chicken Stock (5.1 fl oz) (150ml water+1 tsp Chinese-style chicken stock powder) 100ml Soy Milk (3.4 fl oz) - Meat Mixture - (serves 2) Vegetable Oil 100g Ground Pork (3.5 oz) 1 tsp Garlic, Chopped 1 tsp Ginger Root, Chopped ½ tbsp Tianmianjiang - Sweet Bean Sauce ½ tbsp Soy Sauce 1 tsp Sake ¼ head Bok Choy Sesame Oil Hot Chili Oil ＜材料＞1人分（ただし、肉みそは2人分の分量です） 中華生麺：120g スープ（1人分） 練りごま（白）：大1と1/2 醤油：大1 酢：小1 長ねぎ（みじん切り）：大1〜1と1/2 ラー油：大1 鶏がラスーブ：150ml（水150mlに顆粒鶏ガラスープの素（中国風）小1） 豆乳：100ml 肉みそ（2人分） サラダ油(vegetable oil) 豚挽き肉：100g にんにく（みじん切り）：小1 生姜（みじん切り）：小1 甜麺醤：大1/2 醤油：大1/2 酒：小1 チンゲンサイ：1/4株 ごま油 ラー油

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This is probably one of the first dishes that crosses your mind when thinking of Chinese takeaway. We show you how to use your leftover roast beef to create an easy homemade version complete with egg fried rice. Get the recipe at: http://sortedfood.com/beefinblackbean Share your cooking results: http://twitter.com/sortedfood http://facebook.com/sortedfood https://plus.google.com/114117962058784896412

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How to Make Tsukemen (serves 2) つけ麺の作り方 字幕表示可 材料(日本語)↓ 2 bags of Fresh Ramen or Tsukemen Noodles 100g Pork Belly Slices (3.53 oz) 400ml Chinese-style Chicken Stock (1.69 cups) (400ml water + ½ tbsp chicken stock powder) 2 tbsp Sake A medium to large clove of Garlic A piece of Ginger root about two to three inches long 1 tsp Dried Red Chili Pepper that has been sliced into rings 3 tbsp Soy Sauce 1 Naganegi - Long Green Onion 40g Shiitake Mushrooms (1.41 oz) 40g Shimeji Mushrooms (1.41 oz) ½ tsp Sesame Oil 1 tsp Vinegar 1 Soft Boiled Egg Chopped Spring Onion Leaves Katsuobushi Shavings - also known as Bonito Flakes Grated Garlic http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog ＜材料＞2人分 中華生麺（太麺）：2玉 豚バラ肉（薄切り）：100g チキンスープ(中国風)：400ml （鶏ガラスープの素大1/2を溶かしておく） 酒：大2 にんにく：1かけ 生姜：1かけ（親指大） 唐辛子（輪切り）：小1 醤油：大3 長ねぎ：1本 椎茸：40g しめじ：40g ごま油：小½ 酢：小1 半熟卵：1個 青ねぎ（小口切り）：8本分 削り節：少々 おろしにんにく：お好みで

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 In the first LA episode, Eddie rolls through the Tehrangeles to shop for Persian rugs the price of cars, eat brain and tongue sandwiches, and test out some magical saffron ice cream before ending the night at Little Tehran's most famed hookah spot. Watch part 2 & 3 here: http://bit.ly/Fresh-Off-the-Boat-LA-2 http://bit.ly/Fresh-Off-the-Boat-LA-3 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Watch more episodes of Fresh Off the Boat here: Taiwan: http://bit.ly/Fresh-Off-the-Boat-Taiwan-1 Bay Area: http://bit.ly/Fresh-Off-the-Boat-Bay-Area-1 Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Subscribe to VICE for the best videos online! 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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Crispy duck pancakes are one of our favourite dishes in chinese restaurants in the UK, but not many of us would dare to make them at home. We've come up with a recipe for peking duck that we think is just as good, if not better, than the takeaway! Don't believe us? Then try this recipe for yourself and let us know how you get on! Get the recipe at http://sortedfood.com/crispyduck Remember that we're now doing a recipe every day of the week at http://sortedfood.com Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood

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We've had loads of requests for tofu dishes and we've finally come up with the perfect recipe that really makes the most it! Get the recipe here: http://sortedfood.com/sesametofu You can also buy our book here: http://goo.gl/IihW6 Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood https://plus.google.com/114117962058784896412

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This week on FridgeCam, we show you why Ben was so messy... in slow motion, we announce a live Google+ Hangout, plus we want you to send us ideas for food challenges! Make sure you're following us EVERYWHERE to hear about our live Google+ hangout: http://twitter.com/sortedfood http://facebook.com/sortedfood https://plus.google.com/114117962058784896412 This week's recipes on the website are: Cumin & Lime Haddock Parcels: http://sortedfood.com/cuminhaddockparcels/ BBQ Cola Steak: http://sortedfood.com/bbqcolasteak/ BBQ Chinese Pork: http://sortedfood.com/bbqchinesepork/ Fruity French Toast: http://sortedfood.com/fruityfrenchtoast/ Key Lime Jelly Pots: http://sortedfood.com/keylimejellypots/ Grilled Peach Salad: http://sortedfood.com/grilledpeachsalad/ Strawberry Millefeuille: http://sortedfood.com/strawberrymillefeuille/ For the London 2012 Summer Olympics creators from all over the world are taking over YouTube with the most awesome Olympics videos ever. Go to YouTube.com/CreatorHub to see all the amazing videos. Thanks to the PopSpot guys for letting us play with their camera! Check out their channel here: http://www.youtube.com/user/popspot

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There is nothing better than prawns coated with something crispy. Usually its breadcrumbs, but we're using prawn crackers... a double whammy of prawn! We also crisp them up in the oven...much healthier than deep frying :) Our prawns are served with wok fried noodles and crunchy veg! Get the recipe here: http://sortedfood.com/prawnchowmein You can also buy our book here: http://goo.gl/IihW6 Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood https://plus.google.com/114117962058784896412

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Ingredients for Yakibuta Ramen (serves 2) - Yakibuta Roasted Pork - 500g Pork Belly (1.1 lb) Green part of Long Green Onion 1 Small piece of Ginger Root 4 tbsp Soy Sauce 2 tbsp Sake 1 tbsp Brown or Regular Sugar * Reduce the pork rib broth to 300ml (1¼ cups). - Seasoned Eggs - 2 Large Eggs (65~70g / 2¼~2½ oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin - Toppings - 12cm White part of Long Green Onion (4¾ inches) 80g Spinach (2.8 oz) Narutomaki - a type of Steamed Fish Cake Menma - a condiment made from Fermented Bamboo Shoots Toasted Nori Seaweed - Dashi Stock - 1200ml Water (5.1 u.s. cups) 10g Niboshi - Dried Baby Sardines (0.35 oz) 10x5cm Dried Kombu Kelp (4x2 inches) 2 bags of Fresh Ramen Noodles 2 tsp Chicken Stock Powder ＜材料＞2人分 （煮豚） 豚バラかたまり肉　500g 長ねぎの青い部分　1本分 生姜　ひとかけ しょう油大4(60ml) 酒大2(30ml) 黒砂糖大1（普通の砂糖でもOK） （味付き半熟卵） 卵2個（今回は65g～70gの卵を使用。小さいと半熟にはならない） 漬け汁（しょう油大1、酒大1、みりん大1） （煮干しと昆布の出し） 水6カップ 小さめ煮干し10g ※腹が黄色いのは、油焼けといって、酸化して古くなった煮干です。酸化していないものを使う。大きい煮干しの場合は、頭とはらわたを取る。 出し昆布10×5cm ほうれん草　80g 鳴門巻き メンマ 焼き海苔 長ねぎ12cm 生ラーメン　2玉 鶏ガラスープの素小2 . http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog

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A simple call for a pizza delivery snowballs into much, much more. New episodes returning Fall 2014 on Comedy Central

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Ingredients for Mapo Tofu (serves 2) 麻婆豆腐の作り方 字幕表示可 1 tbsp Sesame Oil 100g Ground Pork (3.53 oz) 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1/2 tbsp Doubanjiang - Chili Bean Paste 1 tbsp Tian Mian Jiang - Sweet Bean Sauce 1 tbsp Sake - Chicken Stock - 1/2 tsp Granulated Chicken Stock (Chinese-style) 150 ml Hot Water (5.07 fl oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 block of Firm Tofu (350g/12.3 oz) 30g Garlic Chives (1.06 oz) 2 tsp Potato Starch 1⅓ tbsp Water Sichuan Pepper Steamed Rice with Millet ** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores. 材料 2人分 ・ごま油大1 ・豚ひき肉100g ・にんにく（みじん切り）大1 ・しょうが（みじん切り）大1 ・豆板醤 (トウバンジャン)大1/2 ・甜麺醤(テンメンジャン) 大1 ・酒 大1 ・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml ・醤油大1 ・酒大1 ・木綿豆腐1丁（350g） ・ニラ5本 (30g) ・水溶き片栗粉 片栗粉:小2 水:大1⅓ (片栗粉の倍量の水) ・花椒粉(ホワジャオフェン)適量 ・雑穀入りご飯（もちろん普通のご飯でもOK） ※ 豆板醤、甜麺醤、花椒粉 は中華食材コーナーで購入して下さい。 http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog

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Turns out Ben thinks we bully him quite a lot... So to get some revenge, he's feeding us some Chinese delicacies! These are all perfectly legitimate foods, and are really popular in some parts of the world... But it's fair to say that our Western tastes aren't used to them. What we want to know from you is... What should we eat next? What delicacies do your country have? Get involved and make sure you're with us on all the usual suspects... http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://plus.google.com/114117962058784896412 Make sure you check out this week's recipes: http://sortedfood.com/chickenfricasse http://sortedfood.com/bananalassi @ The Table http://sortedfood.com/atthetable/lambkebabs/ Feel Good Food http://sortedfood.com/feelgoodfood/coffeealmondcake/

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Download this full prank in high quality! http://itun.es/iF639L Last week's FULL Xbox Kinect prank is also on available for download! http://itun.es/iFF7f3 You guys kept asking me to put up an asian restaurant prank, so here is a prank to a Chinese restaurant that I think you guys will enjoy :) Click SHARE above to share it with your friends on facebook/twitter! :) Add me to facebook/twitter/myspace! THIS IS THE BEST WAY TO KNOW ABOUT MY LIVE SHOWS! (which are done randomly) http://facebook.com/OwnagePranks http://twitter.com/OwnagePranks http://myspace.com/OwnagePranks Subscribe to my 2nd channel for short pranks & extras! http://youtube.com/MrOwnagePranks Here's the Buk Lau Soundboard I made from the Asian prank calls! http://BukLau.com Sign up for OwnagePranks VIP if you'd like to chat with me and have access to the VIP-exclusive prank library! It is only $2.47 with coupon code '078' [All features listed on the site] http://members.ownagepranks.com Subtitles by: http://youtube.com/earwigearl

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Here is a quick & easy to follow recipe for making Orange Chicken, authentic Chinese style. If you love Orange Chicken, you are going to love this recipe! Enjoy! Don't forget to click on the SUBSCRIBE button to be the first t get all my newest recipes

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A typical Parsi breakfast dish, quick and easy to make

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A simple recipe for making heart shaped valentine chocolates http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana

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Easy recipe for yummy tikki's http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana

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Simple to make halwa recipe http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana

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This is always a common and popular choice when ordering from a chinese menu... and with the Chinese New Year of the Rabbit this week we thought we'd share our version of this favourite that you can recreate at home. Get the recipe at http://www.sortedfood.com/specialfriedrice Like us on facebook for loads more SORTED food gossip at http://www.facebook.com/sortedfood Check out plenty of other simple, cheap and tasty recipes in our books at http://www.sortedfood.com/books

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Ingredients for Nikuman (8 pieces) 肉まんの作り方 字幕表示可 - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) ** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々 ・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚 ・干しエビ：5g オーブンペーパー：5×5cm　8枚 http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog

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WATCH THE NEWEST VIDEO: http://bit.ly/Talked2ALIENS Every Thursday, you're invited to eat lunch with us! Episodes come out a week early on http://smosh.com ------------------------------------- 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

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This is one of those times where I outlaid the worst possible turn of events thinking it would never happen. Then it bloody went and happened, obv. ● Twitter - http://www.twitter.com/ashens ● Extra Videos - http://www.youtube.com/user/extraashens ● Facebook - http://www.facebook.com/OfficialAshens ● Web - http://www.ashens.com

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We've had so many requests for a Dim Sum recipe and you've given us loads of tips and tricks to make them as magical as possible... So here's our version!! So what do you think? Could you improve on our version? Let us know down below! Get the full recipe here: http://sortedfood.com/porkprawndimsum If you want to get involved and give us your recipe suggestions, head over to our Google+ community: http://plus.google.com/+sortedfood Make sure you're up to date on all the latest SORTED happenings: http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://sortedfood.tumblr.com - NEW!!

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Much of what we eat isn't what we think it is. Lax laws on food labeling allow many substitute, "mock" foods to be served instead. Anthony looks at what's actually in our food and how it's easy to be fooled. DNews is a show about the science of everyday life. We post two new videos every day of the week. Watch More http://www.youtube.com/dnewschannel Subscribe http://www.youtube.com/channel/UCzWQYUVCpZqtN93H8RR44Qw?sub_confirmation=1 DNews Twitter https://twitter.com/dnews Anthony Carboni Twitter: https://twitter.com/acarboni Laci Green Twitter https://twitter.com/gogreen18 Trace Dominguez Twitter https://twitter.com/trace501 DNews Facebook http://www.facebook.com/DNews DNews Google+ https://plus.google.com/u/0/106194964544004197170/posts DNews Website http://discoverynews.com/

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In which I totally ruin things by liking some of the food. Twitter: http://twitter.com/ashens Reddit: http://www.reddit.com/r/Ashens/ Facebook: http://www.facebook.com/OfficialAshens

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13 oz tofu, 1/2 cup of red onions, 1 tbs of ginger, 1 tbs of garlic, 2 tsp of black bean paste,1 tbs of cooking wine, 1 tbs of soy, 1 tsp fo sambal hot chilli paste, 1 tsp of brown sugar, 1/3 tsp of seasame oil, 1/3 cup of water, sprinkle some green onions, sprinkle some cilantro. www.facebook.com/fortunecooking

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Introduction to Sichuan Cuisine, NTD's International Culinary Competition Sichuan Cuisine Sichuan cuisine carries very strong local characteristics and is mainly comprised of local food from Chongqing, Chengdu, northern and southern Chuan region. Szechuan cuisine employs close to 40 different techniques in its preparation including: braising, basting, dry-steaming, oil dripping, and different kinds of frying—stir fry, pan fry, deep fry, quick fry, dry stir-fry, soft fry and so on. Sichuan cuisine pays particular attention to "balancing the flavors" and regards flavor as its foundation. The six basic flavors concerned are tingly spicy, hot spicy, sweet, salty, tangy, and bitter, and more flavors are produced through the combination of two or more of the basic flavors. The secret of the famous "hot" Sichuan cuisine lies in the skillful use of hot chili peppers for its vibrant red color and subtle spicy fragrance. Sichuan cuisine has 24 basic flavors, the most among all the Chinese cuisines. They can be categorized into 3 types: 1). Spicy category: tingly spicy, chilly oil spicy, sour-spicy, tingly pepper spicy, home-cooking flavor, Lychee spicy, Yushiang flavor (fish flavor spicy), orange flavor, strange flavor, and so on. 2). Savory category: garlic flavor, ginger flavor, mustard flavor, sesame flavor, smoke flavor, soy flavor, five-spice flavor, wine flavor and so on. 3). Fresh sweet sour category: salty savory, tomato flavor, sweet wine flavor, lychee flavor, sweet-sour flavor, fermented bean flavor and so on.

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Although an authentic South East Asian Rendang is quite a dry meaty dish, we've switched our Rendang up a little by using the same flavours but with monkfish and keeping the sauce super creamy. Enjoy :) Get the recipe here: http://sortedfood.com/monkfishrendang You can also pre-order our new book here: http://goo.gl/IihW6 Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood https://plus.google.com/114117962058784896412

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What if we told you that you could make a curry without chopping anything up? It can be done! We're making a chicken & mango curry that is so sweet, so fragrant and so easy, that absolutely anybody can do it! Get the recipe at http://sortedfood.com/chickenmangocurry Remember that we're now doing a recipe every day of the week at http://sortedfood.com Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood

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How to Make Gyusuji Curry (Beef Tendon Curry) 牛すじカレーの作り方 字幕表示可 材料(日本語)↓ If you enjoy using Japanese products, check out Rakuten Global Market at http://global.rakuten.com/en/?scid=we_ich_xb_cp1740 It is the largest Internet shopping mall in Japan and popular and unique products are available. Kitchen Scissors http://global.rakuten.com/en/store/yamakishi/item/24114066/?scid=we_ich_xb_cp1713 Frying Pan http://global.rakuten.com/en/store/yamakishi/item/30807518/?scid=we_ich_xb_cp1714 Turner http://global.rakuten.com/en/store/yamakishi/item/24113892/?scid=we_ich_xb_cp1715 Slow Cooker http://global.rakuten.com/en/store/jnl/item/e051309h0000/?scid=we_ich_xb_cp1716 (serves 4) 300g Gyusuji, beef tendons (10.6 oz) 3 tbsp Sake Green part of Long Green Onion 3 Ginger Root Slices 500ml Water (2.11 cups) 1 tbsp Olive Oil 250g Onion (8.8 oz) 1 Large Garlic Clove, chopped 12g Ginger Root, chopped (0.4 oz) 150g Carrot (5.3 oz) 200g Potato (7.1 oz) About 250ml Water (1.06 cups) 1 Bay Leaf 120g Curry Sauce Mix (4.2 oz) - Toppings - Parsley Fresh Steamed Rice Egg Salt Pepper Fukujinzuke, a type of Japanese pickled vegetable 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＞4人分 牛すじ肉300g 酒大３ 長ねぎ青い部分１本分 生姜３枚 水500ml オリーブオイル大1 玉ねぎ250g中くらい にんにくみじん切りたっぷり 生姜みじん切りたっぷり12g 人参150g中くらい じゃがいも200g大きめ 水約250ml ローリエ カレールー約120g パセリ ご飯 卵 塩 コショウ 福神漬

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