Sri lankan Spicy Stir Fried KangKung(Water Spinach) With Dried Shrimp | කෑන් කුං
Sri lankan Spicy Stir Fried KangKung(Water Spinach) With Dried Shrimp | කෑන් කුං
kang kung
kangkung,belachan,belacan,malaysia,chinese,ong choi,pungent,strong,malay,how to,dried shrimp,shrimp paste,vegetables,quick,easy,Water Spinach (Food),Cooking (Interest),Vegetable (Food),Cook (Profession),Chinese Food (Cuisine),Simple
THE ORIGINAL MANONG FISHBALL SAUCE (THE SECRET BEHIND THE RECIPE)
Do you want to know the secret behind Manong Fishball's very delicious sauce? I am sharing you this special recipe that you can use on your snack or for your food business.
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???????? Don’t you just love the motion of the ocean? Boat size matters when the waves toss you around.
HOW I USE GREEN PAPAYAS AFTER THE CYCLONE Part 2
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This is Part 2 of how I use all the Green Papayas that I have collected from the fallen trees after the Cyclone. I am making Sauerkraut quite often and this time I made a really big batch by mixing the Cabbage with an equal part of shredded Green Papayas and it turned out really good:)
Green Papayas do keep for quite a long time and I still have many of them lying around, so maybe there will be a part 3 of processing green papayas from my permaculture garden, as I have still many ideas on how to use them.
Keep It Raw :) Sarah
other GRREEN PAPAYA RECIPE IDEAS
Green Papaya Kimchi
How to make Raw Crackers
Green Papaya Juice
Green Papaya Salad
#howiusegreenpapayas #greenpapayasauerkraut #keepitraw
Homemade Tornado Egg! (Secrets Revealed!)
Hi, today I'll be teaching you how to make the famous korean Tornado Egg from your very own kitchen!
If you succeed, do let me know and share it with your friends!
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
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INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -