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
Chinese Street Food - Best Shanghai Fried Noodles Chow mein 炒麵 Awesome Wok Technique China#12
Fried Noodles(炒麵), Fried Rice(炒飯)
Shanghai fried noodles (Chinese: 上海粗炒; pinyin: Shànghǎi Cūchǎo) is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are stir-fried with beef cutlets, bok choy, and onion. The dish is a staple of Shanghai cuisine, which is usually served at dumpling houses. Shanghai fried noodles have become known to western chefs, including the celebrity chef Emeril Lagasse.
You are watching Uncle Roger's heaven
Things we do: wok hei, MSG(aka: king of flavour/salt on crack), egg fried rice, feeling, fire, peanut, asian, real chilli, fuiyooo~~
Things we don't do: colander, induction stove, too white, chilli jam, jamie oliver, Haiyaaa~~
Subscribe to become our niece and nephew:
Facebook:
Twitter:
Instagram:
Merch:
Buy MSG(aka: king of flavour/salt on crack) here to make your egg fried rice taste umami:
Buy this wok so you can create wok hay(wok breath) at home:
Buy this rice cooker so you can make leftover rice for your egg fried rice:
Buy this secret chinese chilli oil to make your egg fried rice taste even better(not chilli jam):
Filming Device
Camera: Sony A7m3
Lens: Zeiss FE 24-70mm
Microphone: Rode Videomic
#Streetfood #Chinesefood #wok hei
Reveal The Number One Secret Ingredient In Chinese Takeout Restaurants!
Subscribe for more shorts ... and please check out my 250+ full recipe videos =)
???? NEW YEAR'S SALE -
❤️ SUPPORT THE CHANNEL -
Thank you for watching.
Vermicelli Noodles w/ Shrimp Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
This Chinese style garlic shrimp with noodles recipe is a MUST TRY! The garlic flavor explodes in your mouth as soon as you take the first bite!
????PRINTABLE RECIPE -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**MAIN INGREDIENTS**
- 150 g of vermicelli rice noodles [150克干米粉丝] [Amazon Link:
- 400 g of shrimp [400克鲜虾]
** INGREDIENTS FOR THE GARLIC SAUCE**
- 1/2 cup of finely minced garlic [1/2杯切碎的大蒜]
- 1/4 cup of finely minced red chilies [1/4杯切碎的红尖椒]
- 1/4 cup of cilantro stems [1/4杯香菜梗]
- 1/4 cup of vegetable oil [1/4杯植物油]
- 2 tbsp of Chinese cooking wine [2汤匙料酒] [Shaohsing Rice Cooking Wine:
- 2 tbsp of soy sauce [2汤匙生抽]
- 2 tsp of sugar [1茶匙白糖]
- 1 tsp of black vinegar [1茶匙陈醋] [Zhengjiang black vinegar镇江香醋:
- 1/4 tsp of salt or to taste [1/4茶匙盐或者根据个人口味调节]
**COOKING STEPS:**
**MAKE THE SAUCE**
- Put 4 tbsp of vegetable oil in the saucepan. And fry the garlic, red chilies and coriander stems on low heat for 3-5 minutes.
- When the oil turns red, transfer it into a bowl.
- Add the rest of ingredients in. Which are 2 tbsp of Chinese cooking wine, 2 tbsp of soy sauce, 2 tsp of sugar, a tsp of black vinegar, 1/4 tsp of salt (or to taste).
- Give it a nice mix and set it aside.
**PREPARE THE NOODLES**
- Cook the noodle until soft. It will take about 8 minutes.
- Use rice noodles, don’t use other types of noodles. Because after steaming, they usually turn soggy and sticky, won’t taste as good as rice noodles.
- Place it on a large plate. You want to get rid of the water as much as possible.
- Put a little bit more in the middle, so it looks nicer when we place the shrimp on.
**PREPARE AND COOK THE SHRIMP**
- Peel, butterfly, and de-vein the shrimp
- You can remove the head If you want them to be easier to eat.
- Place it on top of the noodles.
- Spoon the sauce over the shrimp and noodles. Make sure to put enough on the noodles so they are flavorful. Now it is time to steam.
- Bring the water to a boil and then cover it let it steam on high heat for 3-5 minutes
- Let it sit in the wok for 2 minutes after you turn off the heat, do not open the cover.
- garnish it with scallion and coriander, you are done.
Hope you enjoy! If you have any questions, just post a comment.
If you've read this far, might as well subscribe. More recipes coming soon =)
...and if you want to help take this channel to the next level, consider supporting me -
EP 48: FISH SATAY: A Thai-Inspired Recipe // How to make FISH SATAY RECIPE// @KONG DING'S COOKERY TV
Greetings my Friends! In today's episode I am preparing a Thai-inspired fish dish called Fish Satay. So come & watch Guys & find for yourselves how easy & simple this Oriental recipe is !
The RECIPE/Ingredients:
- 400 to 500 g. Bacalao /Atlantic cod fish
- 1 tbsp. Onion powder
- 1 tbsp. Garlic powder
- 3/4 tbsp. ground Coriander
- 3/4 tbsp. Ginger powder
- 3/4 tbsp. KIKKOMAN Soy sauce
- melted brown sugar bar(approx. 5-6 tbsp.)
- juice of 1/2 med.Lemon
- 2 tbsp of TENDER LOVING CARE
#KONGDINGSCOOKERYTV
#FishSatay
#KIKKOMANSOYSAUCE
#bambooskewers
#sweetandsourfishsatay
杏鮑菇好吃有訣竅,教你飯店不外傳配方,加上黃瓜,全家人都愛吃│Vegan 素食料理
杏鮑菇好吃有訣竅,教你飯店不外傳配方,加上黃瓜,全家人都愛吃│Vegan 素食料理
一、精彩畫面 00:00
來做菜囉!今天要煮甚麼素食美食呢?
二、菜色介紹 00:16
馬來西亞的馬來人過新年了!在此祝福所有穆斯林朋友開齋節快樂!Selamat Hari Raya! Selamat Aidilfitri! 今天我要用杏鮑菇和小黃瓜,來做一道家常菜料理,前一陣子三月底是馬來西亞馬來人的齋戒月,應該是說信奉,穆斯林朋友的齋戒月,因為有些華人嫁給馬來人的話,他們也會信奉穆斯林教,所以也是有華人要puasa的,puasa就是齋戒的意思,在馬來西亞的齋戒月的時候,巷弄裡面就會有馬來人的攤販,賣很多馬來人的食物,其中少不了就是sate(沙嗲),用花生和南洋的香料,熬煮的醬汁搭配燒烤肉串,這樣子來吃,今天芭樂媽復刻美食系列第四集,就要來和大家分享馬來西亞最著名的,街邊道地小吃sate(沙嗲)。
三、醃漬杏鮑菇 01:30
6條杏鮑菇、120克花生、2支香茅、5克香菜、2湯匙醬油、1/4茶匙白胡椒粉、1湯匙咖哩粉、1茶匙糖、1茶匙薑黃粉、1湯匙油。
四、 煮sate(沙嗲)肉串醬汁 05:24
2條辣椒(約8公克)、10克薑、3支香茅、2顆八角、50克椰糖、2湯匙薑黃粉、2湯匙紅辣椒粉、1湯匙芫荽粉、1碗水、100CC椰奶、1茶匙鹽、白芝麻適量。
五、燒烤sate(沙嗲)肉串 08:11
六、試吃 10:04
大家喜歡今天分享的蔬食料理嗎?吃了會蔬服也會蔬福喔,越吃越有福氣。我都會一直和大家一起分享簡單上手,快速上桌的素食家常菜料理,跟大家一起愛護動物,愛護地球。大家希望我來做甚麼素食家常菜的料理呢?可以在下面留言告訴我喔!你也可以一起來留言分享你的蔬食食譜,用嘴巴做菜,用文字烹飪。
--------------------------------------------------------------------------------
芭樂媽愛用品:
--------------------------------------------------------------------------------
素食料理家常菜類別:
中式料理│
湯品料理│
吉祥年菜│
異國料理│
台灣小吃│
氣炸料理│
甜點糕點│
芭樂媽不做菜系列│
簡單快手料理系列│
--------------------------------------------------------------------------------
商業合作:qistinwongtv@gmail.com
--------------------------------------------------------------------------------
我的新書《芭樂媽Qistin的原型素食日常》
【台灣訂購連結】:
【新馬訂購連結】:
--------------------------------------------------------------------------------
如果你喜歡這道素食料理家常菜影片的話,請點讚留言分享
◉免費訂閱做菜主頻道 「芭樂媽的家 Qistin Wong TV 」:
◉免費訂閱日常副頻道「Qistin芭樂媽的日常 」:
--------------------------------------------------------------------------------
追蹤我 Follow me
◉IG:
◉FB:
◉加入臉書社團:
◉加入Line聊天:
#素食 #vegan #vegetarian #料理 #家常菜 #食譜 #蔬食
豆腐這樣做一定不夠吃,加上1個杏鮑菇,簡單又快速,比飯店的還好吃!素食料理
豆腐這樣做一定不夠吃,加上1個杏鮑菇,簡單又快速,比飯店的還好吃!素食料理
一、精彩畫面 00:00
來做菜囉!今天要煮甚麼素食美食呢?
二、菜色介紹
今天我要用豆腐和杏鮑菇來做一道家常菜料理, 砂煲料理是一種具有悠久歷史的烹飪方式,其由來可以追溯到古代。砂煲最早起源於中國,被廣泛使用於中國南方地區的烹飪中。砂煲是一種以陶瓷或陶土製成的鍋具,具有良好的保溫性能和熱傳導性能。砂煲料理通常使用慢燉的方式,將食材與調味料一同放入砂煲中,慢慢燉煮,以保留食材的鮮味和營養。這種烹飪方式能夠使食材更加鮮嫩多汁,口感更加香濃。
三、備料
8條糯米椒
4個玉米筍
1個杏鮑菇
4片素魚
1個雞蛋
1盒板豆腐
3片的薑
四、 烹煮砂煲豆腐素魚
1茶匙素食沙茶醬
1湯匙素蠔油
2湯匙醬油
半茶匙糖
1/4茶匙白胡椒粉
100cc
五、試吃
大家喜歡今天分享的蔬食料理嗎?吃了會蔬服也會蔬福喔,越吃越有福氣。我都會一直和大家一起分享簡單上手,快速上桌的素食家常菜料理,跟大家一起愛護動物,愛護地球。大家希望我來做甚麼素食家常菜的料理呢?可以在下面留言告訴我喔!你也可以一起來留言分享你的蔬食食譜,用嘴巴做菜,用文字烹飪。
--------------------------------------------------------------------------------
芭樂媽愛用品:
--------------------------------------------------------------------------------
素食料理家常菜類別:
中式料理│
湯品料理│
吉祥年菜│
異國料理│
台灣小吃│
氣炸料理│
甜點糕點│
芭樂媽不做菜系列│
簡單快手料理系列│
--------------------------------------------------------------------------------
商業合作:qistinwongtv@gmail.com
--------------------------------------------------------------------------------
我的新書《芭樂媽Qistin的原型素食日常》
【台灣訂購連結】:
【新馬訂購連結】:
--------------------------------------------------------------------------------
如果你喜歡這道素食料理家常菜影片的話,請點讚留言分享
◉免費訂閱做菜主頻道 「芭樂媽的家 Qistin Wong TV 」:
◉免費訂閱日常副頻道「Qistin芭樂媽的日常 」:
--------------------------------------------------------------------------------
追蹤我 Follow me
◉IG:
◉FB:
◉加入臉書社團:
◉加入Line聊天:
#料理 #家常菜 #食譜