How To make Sauteed Mixed Vegetables In Taro Nest
TARO BASKET (OPTIONAL:
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying SAUTEED VEGETABLES:
95 g Thinly sliced lotus root
-(one section) 40 g Sliced water chestnut
-(approximately 1/3 cup) 40 g Soaked dried black Chinese
-mushrooms (approximately 5 -pieces) 40 g Soaked black fungi
-(approximately 12 pieces) 40 g Snow peas (approximately 15
-pieces) 40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE:
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH:
4 Soaked dried black Chinese
-mushrooms 3 Tomatoes
6 Baby corn (approximately 80
-g) 6 Mustard green stems
-(approximately 115 g) 12 Soaked dried bamboo fungi
-(approximately 150 g) GARNISH SEASONING:
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING:
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination of vegetables can be used, according to the season and the cook's preference) Here's another fussy one. The taro basket is gorgeous, the garnishes meticulously laid out surrounding it. Very nice, time consuming presentation. No taro? No problem. Grate a potato and make a deep fried potato basket. I won't tell... Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12 servings) Chef: Lam Sing-lun (Hotel Furama Inter-Continental) "Fragrant Surroundings Pond" conveys images of rural peace and petite elegance, both enhanced further by the rhyming sounds of the Chinese characters. A traditional dish, sauteed mixed vegetables, is presented innovatively. 1. For taro nest , cut taro length ways into thin (3 mm) slices. Cut
two-thirds of slices into thins strips (for edge of basket). Cut remaining one-third into strips 1.5 cms wide (for base of basket). Marinate with salt for 1 hour. Then rinse under cold running water for 3 hours. Drain and mix with cornstarch. Form woven basket on inside of one mold. Lay second mold on top. Deep-fry mould-framed taro over low flame. 2. Slice each mushroom into four. Halve each fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot into patterned pieces. 3. Mix sauce ingredients well. 4. For garnish (optional): Slice black mushrooms. Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns and mustard green stems in half. Drain black fungi. To cook 1. Bring garnish seasoning ingredients to the boil, add mustard green stems and black mushrooms for 1 minute. Add remaining garnish ingredients and bring to the boil again for another minute. Drain and trim. 2. Bring seasoning ingredients to the boil, add all "sauteed vegetables" ingredients except snow peas and cook for 1 minute. Remove vegetables. 3. Blanch snow peas in boiling oil for 1 minute, and remove when crisp. Pour excess oil out of wok. 4. Add sauce and all "sauteed vegetables". Saute for 1 minute. To present 1. Place taro basket in middle of serving dish. Arrange trimmed vegetable garnish strips around basket (see photograph). 2. Place sauteed vegetables in basket. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.
How To make Sauteed Mixed Vegetables In Taro Nest's Videos
Stir Fry Seafood Bird Nest ឆាសំបុកចាបគ្រឿងសមុទ្រ
There are two part in this cooking first part is to make a Bird Nest from Taro. Watch the first 5 1/2 minutes
Shredded Taro
Chicken flavor mix
Salt
Oil for deep fry
Two strainer to make the basket (see the videos)
Seafood Stir Fry
Shrimp
Scallops
Imitation crab meat and squid if you have it available
Chinese broccoli
Baby corn
Can straw mushrooms
Celery
Snow peas
Carrots
Green onion stem
Red sweet pepper
Chopped garlic
Chopped ginger
Fish sauce
Cooking wine
Cornstarch
Sesame oil
Soup broth ( my home made)
Oyster sauce
Hoisin sauce
Chicken flavor mix
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Thai Salad Recipe in 10 Minutes | Healthy Salad Recipe | Superfood Salad सलाद | Kunal Kapur Recipes
This salad is bright and colorful, just like a rainbow. Beyond its looks, it is delicious & refreshing too. Healthy, hearty, and loaded with colorful veggies this Thai Garlic Sesame Peanut Veggie Salad is as scrumptious as it looks. It’s tossed in a flavourful dressing and topped with mint, cilantro, and lime juice and will make a perfect addition to really any meal.
It’s a salad that will wow your guests and your tastebuds! This salad recipe is more of a guideline for how to create your own rainbow salad. There are no rules here but rather a guide to the fruits and vegetables you can choose from each color to create your own beautiful, superfood salad.
Tell me how it turned out to be in the comments. Share your re-creation on Instagram, Facebook, or Twitter and use #KunalKapurRecipes and tag me. :)
#ThaiVegSalad #ThaiSalad #Salads #SaladRecipe #KunalKapur #Trending
(Serves 2)
Ingredients
For Dressing
Garlic chopped - 1tsp
Salt - a pinch
Jaggery (powdered) - 3 tbsp
Ginger chopped - 2tsp
Lemon juice - 3 tbsp
Soya sauce (light) - 2tbsp
Chilli sauce - 1 tbsp
Peanut butter - 1tbsp
Sesame oil - 1tbsp
For Salad
Mango sliced - 2cups
Cabbage shredded - 1cup
Purple cabbage shredded - 1cup
Capsicum sliced - ½ cup
Raw papaya shredded - 1cup
Carrot juliennes - 1 cup
Spring onions chopped - ½ cup
Mint leaves - a handful
Salt - a pinch
Lemon juice - 2tbsp
Sesame (toasted) - 1tbsp
For Detailed Thai Veg Sald Recipe -
Watch Coleslaw Salad Recipe:
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Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
Chilli Paneer - super tasty starter | Kitchen S #shorts
Chilli Paneer - super tasty starter | Party starter recipe | Homemade starter recipe | Easy starter | Kids favorite | Indo-Chinese starter |
How to make Chilli Paneer
Ingredients :
For frying Paneer :
Paneer Cubes - 7-8
Olive Oil (or your choice of oil) - 1tbsp
For making Sauce :
Olive Oil (or your choice of oil) - 1tbsp
Chopped Garlic - 1tsp
Chopped Ginger - 1/2 tsp
Chopped Green, Red & Yellow Capsicum - 1/4 cup each
Chopped Onion - 1/4 cup
Salt - 1/2 tsp
Soya sauce - 1tbsp
Chilli sauce - 1tbsp
Vinegar - 1tsp
Sesame seeds - 1/2tbsp
Corn flour - 1tsp
Water to mix
#shorts #trending #youtubeshorts #homemade #paneer #chilli
Vegan & Gluten-Free Mukbang | Taro & Mixed Vegetable Stew
Hi everyone,
here's a mukbang on a HCLF vegan and gluten-free dish that I LOVE cooking and eating. Nothing beats a good stew with piping hot rice...enjoy!
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Carol
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