Spicy Panang Curry- Pan Seared Branzino, Forbidden rice.
WONDERFUL dish tonight! Pan seared branzino served on a bed of forbidden rice with a spicy panang curry broth and vegetables! GREAT meal on a cold night! Please SUBSCRIBE!
INGREDIENTS
• 2 Branzino fillets
• 2 Cups forbidden rice
• 2 Shallots sliced thin or chopped
• 4 Garlic cloves – finely minced
• 1 Serrano chili's
• 2 Thai chilis chopped
• 1 Red bell pepper sliced
• 1 Can baby corn
• 3 cloves rock sugar
• 1/2 lemon grass stalk pressed
• 1 Sprig Thai basil leaves
• 1lb Broccolini
• 2 Small baby bok choy sliced
• 1 Tbsp coconut oil
• 1 Tbsp unsalted butter
• 1 Tbsp EVOO
• Salt and pepper to taste
• 2–4 Tbsp Thai panang curry paste
• 1 Can coconut milk
• 1 can Coconut Cream
• 2 Tbsp creamy peanut butter
• 2 Tbsp Fish Sauce
• 1 1/2 Cup water
Instructions
1. Chop 1 lb of small gold potatoes in halves. Sautee in dutch oven with EVOO, salt and pepper till golden brown about 10 minutes.
2. Once done take it out of dutch oven. Add 1 Tbsp coconut oil and sautee red bell peppers. Next add in 1 serrano pepper chopped as well as 2 chili chilies chopped. Sautee till fragrance.
3. Next add in 1 can of baby corn 2 tbsp fish sauce, 2 shallots chopped and 4 garlic cloves crushed. Mix well and let sauce reduce.
4. 3 cloves of rock sugar, 1/2 stalk of lemon grass pressed goes in next. Sautee total for 5 minutes and add in cooked potatoes.
5. Once combined add in 2 tbsp creamy peanut butter, 2-3 tbsp Thai curry paste. Next add in 1 can of coconut milk, and cream. Mix well and let it simmer on low to medium heat for about 5 minutes.
6. Salt and pepper to taste and finally your green vegetables goes in. 1 bunch of brocollini as well ad 2 bunch of sliced bok choy.
7. As everything is cooking in pot we will heat up a pan and cook our branzino. Take 2 fillets and pat down dry. Add salt and pepper on both sides.
8. 1 Tbsp butter melted and cook skin side down. Cook 3-4 minutes per side. While fish is cooking we will be making our forbidden rice.
9. 2 cups of black rice with 1 1/2 cups of water goes into pot. Cook for about 25 minutes. We can cook the rice first since it takes the longest. Stir every once in awhile to prevent burning.
10. To plate we take one bowl of forbidden rice onto plate. Then our fish goes on top with our curry sauce goes around the plate. Add a few potatoes on the side as well as your green veggies and serve! You can fish with Thai basil on top for garnish.
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Wine: Raymond Napa valley reserve chardonnay.
Raymond Reserve Chardonnay is a beautiful golden color in the glass with fragrant tropical aromas. Notes of blanched almonds and stone fruit flavors coat the palate with a creamy custard texture. Mango, pear and honeysuckle accentuate the bright acidity in this beautifully balanced wine with a hint of minerality on the finish.
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Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.
Teochew Five Spice Roll Recipe(潮州五香卷)
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Teochew Five Spices Meat Roll is popular in the Southeast coastal cities in China and some Southeast Asian countries. These rolls look like sausages. You can also think of them as egg rolls but gluten-free because the wrapper is made with tofu skin - super crispy. With the juicy and flavorful filling, these rolls are beyond delicious.
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INGREDIENTS
2-3 sheets of tofu skin, cut into 6*9 inches size
1 lb (450 grams) of pork shoulder
1/2 lb (226 grams) of Jicama, peeled and diced
4 scallions, use the white part, diced
1 Egg
2 tbsp of minced garlic
1 tbsp of minced ginger
1/2 tbsp of fish powder
1 tsp of 5 spice powder (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of salt (Amazon Link -
1/4 cup of sweet potato starch, can be replaced by tapioca starch (Amazon Link -
2 cups of frying oil (Amazon Link -
Your favorite chili sauce for dipping
INSTRUCTIONS
Cut the big tofu skin into 6*9 inches sheets and set it aside.
Cut the pork into bite-size pieces, then roughly blend in a food processor. Five-spice roll is traditionally made with pork belly, but I think that is too fatty, and I recommend using pork shoulder. If you don’t have a food processor, you can use store-bought ground pork; the texture will slightly differ, but the taste will still be delicious.
Transfer the pork into a big mixing bowl. Then add egg, minced garlic, ginger, soy sauce, fish sauce, salt, five-spice powder, fish powder, and sweet potato starch. Stir within one direction for a few minutes until the meat becomes sticky.
Combine the meat with the diced Jicama and white parts of the scallion thoroughly.
Put some filling on the tofu skin and shape the filling into a long log. Next, roll up the tofu skin to wrap the meat. Slightly dap some water on the rest of the sheet to seal the five-spice roll. Do this to all the five-spice rolls.
Let the rolls rest for 10 minutes or until the tofu skin becomes soft. Then, pinch both ends of the roll so the filling is not exposed.
Heat the oil to 320 F. deep fry the five-spice roll over low heat for 8-10 minutes. You can pan-fry or shallow fry them if you want to use less oil. Do not fry them on high heat because the tofu skin burns quickly.
Serve it as an appetizer or a side dish. You can also top it on noodle soup and congee.
Vegan Panang Curry Recipe | HOW TO MAKE VEGAN KAENG CURRY (พะแนงหมู)
LAY HO MA everyone! Who doesn't like a good curry? Well, everyone love curry, but nobody likes standing there mashing ingredients to make a fresh curry paste until their arm falls off, am I right or am I right?? Join me in this episode and learn how to make an incredibly easy vegan panang curry without a mortar and pestle. That's right, we're making this fresh curry paste from scratch using a blender in minutes! Let's begin.
Ingredients:
10-15 dried red chili peppers
2 cups water
1 shallot
2 pieces garlic
4 kafir lime leaves
couple peels of lime
small piece galangal
1 stick lemongrass
1 1/2 tsp pink salt
1 small bunch cilantro stems
1 tbsp dark (or white) miso paste
2 tbsp coconut oil
1 1/2 cups canned chickpeas
1 can full fat coconut milk
2 tbsp cane sugar
2 tbsp soy sauce
few sprigs cilantro
2-3 fresh red Thai chilies
Directions:
1. remove the seeds from the dried chili peppers by tearing them in half
2. place them into a small saucepan with 2 cups of water. Cover the pan and bring to a boil
3. in a blender, add the shallot, garlic, kafir leaves (stems removed), lime peels, galangal, lemongrass, pink salt, cilantro stems, miso paste, and the rehydrated chili peppers. Add 2-3 tbsp of the hot water into the blender
4. pulse the blender to get it going, then blend on medium high
5. heat up a sauté pan on medium heat. Add the coconut oil
6. add 4 tbsp of chili paste
7. add the chickpeas and give it a stir
8. add the coconut milk (leave 1 tbsp aside) and stir
9. add the cane sugar and soy sauce
10. turn the heat up and bring to a boil. Then, turn the heat to medium and simmer for 5-7min
11. plate the curry. Garnish with fresh cilantro, fresh Thai chilies, and a drizzle of coconut milk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Thai Panang Curry with Tofu Skin
This is hands down, my favorite comfort food!
Panang Curry w/ Tofu Skin:
(Serves 4)
prep: 15 min
cook: 15 min
4 tablespoons - panang curry paste
Cooking Oil
4 cups - coconut milk
1 pack of tofu skin
2 tablespoons - palm sugar
2 tablespoons - fish sauce (adjust to taste)
6 kaffir lime leaves
2 fresh red chili peppers, sliced (adjust heat)
thai basil (adjust to taste)
-Soak tofu skin in hot water (submerged) for 30 minutes or over night).
-Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.
-Stir the coconut milk into the curry paste and bring to a boil.
-Add softened tofu skin: cook and stir for 5 minutes.
-Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
-Taste and adjust the saltiness by adding more fish sauce if necessary.
-Garnish with sliced red chili peppers and Thai basil leaves to serve.
Serve with jasmine rice
* substitute fish sauce with salt or soy sauce to make this recipe vegan
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