How To make Mushroom Satay (Satay Het Hom)
8 oz Presoaked Chinese mushrooms
THE MARINADE:
1 ts Finely chopped galangal
1 ts Finely chopped lemon grass
1 ts Kaffir lime leaf
(finely chopped) 2 Coriander roots
4 sm Garlic cloves
:
coarsely chopped 1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 ts Powdered coriander seed
1 ts Ground cumin
1 ts Salt
2 tb Oil
1/2 c Coconut milk
THE PEANUT SAUCE:
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.
How To make Mushroom Satay (Satay Het Hom)'s Videos
Asian Mushroom Recipe | Hakka Style Mushroom Gravy
Asian Mushroom Recipe | Hakka Style Mushroom Gravy
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Yes, tofu can taste good ????????
Es Cappucino Cincau Kekinian || Paling Simpel Dan Hemat
Es Cappucino Cincau Kekinian || Paling Simpel Dan Hemat
#cappucinocincau #kopiluwak #cincaukekinian
Selamat datang di channel kami kali ini kita akan menyajikan aneka es yang enak dan simpel, bahan-bahan sangat mudah di dapatkan di toko terdekat dan sangat murah harganya. Selengkapnya ada video, Selamat menonton.
ES CAPUCINO CINCAU
Bahan :
• Es batu
• Gula cair
• Cincau hitam serut
• Kopi susu bubuk instan
• Air panas
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Cara Pembuatanya :
1 Masukkan bubuk kopi susu kedalam gelas siap saji
2 Tambahkan air panas
3 Aduk hingga larut
4 Tambahkan gula cair
5 Masukkan cincau serut
6 Tambahkan es batu
7 Siap disajikan
----------------------------
Tonton Juga Resep-Resep lainnya
* Sate Jamur Teflon ll Ide Bisnis Modal Kecil Untung Banyak
* Resep Sayur Sup Spesial || Makanan Sehari-hari Paling Simpel
* Kolak Pisang Karamel || Manis Legit Bikin Ketagihan
DIM SUM - Cantonese Taro Cake Recipe
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Taro cake. It is a fluffy crispy dim sum, very popular in Guangzhou and HK. If you love to eat taro, this is the perfect recipe to try because it has a strong taro flavor. The fragrance just goes so well with all those ingredients together.
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**INGREDIENTS**
- 800 grams of taro
- 3 pieces of Chinese sausage (la chang)
- 80 grams of Chinese bacon (la rou)
- 50 grams of dry shrimps [Amazon Link:
- 8 pieces of dried mushroom [Amazon link:
- 3 ounces of onion
- 2 tbsp of minced garlic
- 3 tbsp of vegetable oil
- 1 tbsp of sugar
- 1 tbsp of soy sauce
- 1 tsp of salt
- 1 tsp of five spice [Amazon link:
- 500 ml of water (soaked the shrimp and mushroom with)
**FOR RICE FLOUR MIXTURE**
- 400 grams of rice flour [Amazon Link:
- 1000 ml of water
- 1 tsp of salt
**食材用量**
- 800克香芋
- 3 根腊肠
- 80克腊肉
- 50克干虾米
- 8个干香菇
- 3盎司洋葱
- 2汤匙蒜末
- 3汤匙植物油
- 1汤匙糖
- 1汤匙生抽
- 1茶匙盐
- 1茶匙五香粉
- 500 ml浸过香菇和虾米的水
- 400克粘米粉
- 1000 ml 水
- 1茶匙盐
**HOW TO COOK**
**PREPARE INGREDIENTS**
- Soak some dried mushrooms and shrimps with 500 ml of water until soft. Then strain them.Don’t throw out the water, we need that to cook the taro.
- Peel the taro and cut it into half centimeter cubes.
- Cut all the meat into small size.
- Cut the mushroom into the same size too.
- Have 3 ounces onion and 2 tbsp of minced garlic ready.
**MAKE THE FLOUR MIXTURE**
- Mix 400 grams of rice flour with a tsp of salt. Pour in 1 liter of water. Combine well and set it aside.
**PRECOOK**
- Heat up the wok a little bit. Add 3 tbsp of vegetable oil. Then add in the garlic and stir it until fragrant.
- Throw in all the ingredients we prepared. Cook it for 3 minutes on medium heat. Taste it and decided if you need more salt.
- Take it out and set it aside.
- Directly add in all the taro into the wok along with 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tsp of five spice and 1 tsp of salt.
- Give it a mix and pour in the water that you soaked the shrimps and mushroom with.
- Turn the heat to high, let it cook until the water is gone. It will take about 5 minutes.
**STEAM AND FRY**
- Put it in a big bowl. Add in all the ingredients we prepared and the flour mixture. Combine well. The last step is to steam it.
- Put parchment paper into a container so the taro cake will be easier to take out later. Add the mixture into the container.
- Bring the water to a boil and steam it on high heat for 30 minutes.
- You can use a chopstick to check. If it is transparent, that means it is done.
- Let it cool down to room temperature. Cut it into the size you like!
- Fry it for few minutes so you can get a nice, crispy layer. Tastes so good.
We usually dip this with hot sauce or XO sauce. But trust me, this is so delicious that you don’t need a dipping sauce.
You can serve this as a nice appetizer or eat it as breakfast, this is enough for 3-5 people.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
It's so delicious that I make it almost every day! Roasted Vegetables Recipe Happycall Double Pan
In this video, I want to share how to make roasted vegetables using Happycall Titanium Double Pan Jumbo Grill
You can also cook it using an oven (400°F 35 - 45 minutes) or air fryer (400°F 15 - 20 minutes).
If you are interested in the pan I used, you can find it in online stores like Amazon. Here are the links :
Happycall Titanium Double Pan
Happycall Titanium Double Pan
Happycall Compact Double Pan
HAPPYCALL SYNCHRO IH Double Pan
INGREDIENTS :
• 1 broccoli, small size (50 grams)
• 2 carrots, medium size (200 grams)
• 1 onion, small size (85 grams)
• 250 grams potatoes
• 3 tablespoons olive oil
• 2 teaspoons cornstarch
• 1½ teaspoons mixed herbs (rosemary, oregano, thyme)
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!