How To make Soysage (Brown)
4 c Soy pulp (from making
-soymilk) or cooked cracked -soybeans 2 c Whole wheat flour
1 c Wheat germ
3/4 c Oil
1 1/4 c Soymilk (or other liquid)
1 c Nutritional yeast flakes
1 1/2 ts Fennel seed
1 ts Black pepper
1/4 c Soy sauce
3 ts Oregano
2 ts Salt
1/2 ts Cayenne
2 tb Brown sugar
2 tb Garlic powder
2 tb Wet mustard
2 ts Allspice
Mix ingredients together. Oil oven-proof bowl or empty tin can. Fill it & cover with foil. Steam on rack for 1 1/2 hours, or pressure cook in 5 cups water for 30 minutes. Let cool, then slice and fry. Here, in Louisiana, we like things spicy, so I add a little more cayenne and mustard and some finely chopped onion and garlic to boot. Enjoy! Mary Brown
How To make Soysage (Brown)'s Videos
Grandma Peters redeye gravy pt2
Part 2 of this epic saga
meatloaf minis
vegetarian
1 roll Gimme Lean beef style
chopped onion and red pepper
bread crumbs, garlic, basil, ketchup-
bread crumbs,garlic, cumin, mushrooms, milk
(note- cook longer than I did - maybe 45 minutes or 1 hour)
Sauteed Mushrooms with Soy Sage Butter [Easy Side Dish]
We love mushrooms! Versatile ingredient that can be used in so many different salad and side dish recipes.
And great way to showcase the earthy flavours is in a quick pan fried recipe. Mix with shallots and a soy sage butter, our quick and easy sauteed mushrooms is one you need to add to your food locker.
Ready in like 15 minutes, it can't get any easier for sauteed mushrooms.
Full Recipe here
Linda Mcartney vegan sausages
vegan sausages from Linda mccartney
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Please watch: Asda vegan food haul
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MELBOURNE TOP BRUNCHES || BEST BRUNCHES IN MELBOURNE AUSTRALIA || SERIES #2 HIBIKI CAMBERWELL
MELBOURNE BRUNCH SERIES || #2 HIBIKI CAMBERWELL, MELBOURNE
Hey guys, welcome back to my channel and to my 2nd feature of my Melbourne Brunch Series. I’ll be posting a series of videos each week on different Melbourne brunch venues so be sure to subscribe and turn on notifications!
For other activities to try out while in Melbourne visit
No. 1 was of Hobba in Prahan -
--
No. 3 is of Hardware Sociéte
No. 4 is of Higher Ground
Today I’m introducing you to my newest favourite brunch place - Hibiki in Camberwell, Melbourne. Relatively new to Melbourne’s foodie scene, Hibiki brings to you the best of Japanese flavours celebrated through the perfect Aussie brunch.
Not only does Hibiki have insanely beautiful interiors (as you’ll see in the video), but the food & presentation is so immaculate too!
(Click on the link below to check out my first Melbourne brunch video featuring
* AU79 - Abbotsford, Melbourne
* Industry Beans - Fitzroy, Melbourne
* BAWA Cafe - Hawthorn, Melbourne
* White Mojo - Melbourne CBD
* Axil Coffee Roasters - Hawthorn, Melbourne
At )
Thank you for watching and if you have any other must-try brunch recommendations in Melbourne drop us a line in the comments below!
#MelbourneBrunch #AustralianFood #MelbourneFood
LET’S BE FRIENDS ||
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Chinese pork ribs 無錫排骨- How to cook (easy and delicious)
These Chinese pork ribs are so tender that the meat is almost melting off from the bone!
It is called Wuxi Pork ribs (無錫排骨), the signature cuisine of Wuxi, a town in the Jiangsu 江蘇 province of China.
I want to introduce to you how to cook this famous Chinese pork ribs, characterized by the sweetness of rock sugar, the sourness of the red vinegar 镇江红醋 and the flavor of Shaoxing wine. The braising liquid is cooked down and caramelized into a thick, luxurious red sauce with rock sugar, which enrobed the ribs within.
The method is simple, but be prepared for prolonged braising, and you will be rewarded with the seductive flavor of this culinary wonder.
====================== Recipe
Ingredients:
Ingredients (A)
500 g pork ribs, , cut crosswise into single-bone pieces
1 teaspoon salt
1 teaspoon light soy sauce
Blanched broccoli to garnish
Ingredients (B)
20 g ginger, sliced
3 stalks scallions, cut into 5cm length
5 cm cinnamon stick, about 12g
6 star-points of star anise
6 pieces cloves
Ingredients (C)
2 tablespoons Shaoxing wine, or any rice wine
1.5 tablespoons Rice vinegar
1.5 tablespoons light soy sauce
1/2 tsp five spice powder
1/2 tsp ground white pepper
Ingredients (D)
30 g rock sugar
Water sufficient just to cover the ribs in the pan.
Instructions:
Please refer to the text of the post for the details of each step.
Cut the spareribs into single-bone pieces. Add the salt and marinate overnight.
Blanch in hot water for three minutes to remove blood and impurities. Rinse and drain in a colander. (Optional step)
Saute ingredients (B) with the oil in the pan until fragrant. Remove the aromatics.
Heat the remaining vegetable oil in the frying pan. Pan-fried the spare ribs over medium heat until golden brown on both sides. Remove and set aside.
Add ingredients (C). Bring the liquid to a boil and simmer for one hour over low heat or until the ribs become tender. Add water if necessary.
Remove the ribs from the braising liquid.
Thicken the gravy with the 1/2 teaspoon of cornstarch slurry.
Add the ribs back to the sauce. Coat the ribs with the sauce and reduce the sauce further until it becomes syrupy. Serve.
Notes and video are at:
#ChinesePorkRibs
#ChinesePorkRibsRecipe
#無錫排骨
#WuxiPorkRibs
#ChineseSpareRibs
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