Sichuan Dan Dan Noodles | Cooking with Shereen
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In this video; I'll show you how to make Sichuan Dan Dan Noodles with Udon Noodles (not traditional but insanely delicious) from Scratch and my fresh, homemade chili oil.
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INGREDIENTS:
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▶️ Sichuan Peppercorns -
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BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
How to make MAZE-SOBA (Taiwanese style soup-less noodle) 〜まぜそば〜 | easy Japanese home cooking recipe
In this video, I am showing how to make Maze-Soba, a Taiwanese style soup-less ramen noodle. This was invented by a Taiwanese restaurant in Nagoya Hanabi.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Maze-Soba
Spicy meat sauce:
- Ground pork 50 g
- Garlic 1 clove
- Ginger small piece
- Scallion 1 stalk
- Toban Djan chilli sauce 1 Tsp
- Soy sauce 1 Tsp
- Oyster sauce 1 Tsp
- Sugar 1/2 Tsp
Other toppings:
- Onsen Tamago 1
- Bonito flakes 5 g
- Chinese chives 2-4 Stalks
- Scallion 1 stalk
- Nori
- Garlic 1 clove
00:00 Intro
01:31 Ingredients
02:47 Preparing the toppings
05:49 Preparing the spicy meat sauce
07:23 Boiling noodle
08:40 Assembling
09:26 Eating
10:42 Ending
11:26 Recipe
Please also watch my other videos
Sushi rice:
Maki Sushi (rolled Sushi):
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Teriyaki Chicken:
Curry Rice:
Mapo Tofu:
Konnyaku Steak:
Unagi:
Mochi (with strawberry & Anko):
Mochi ice cream:
Dango:
Tempura:
Tonkatsu:
Hamburg:
Karaage:
Teriyaki Salmon:
Salted Salmon:
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Recipe inspiration @prohomecooks
Infused stock
4 cups chicken stock
whites of 2 green onions
root ends of 2 bok choy
1 inch ginger knob sliced
Miso broth
2 skin on chicken thighs de-boned
2 Tbsp ginger minced
3 Tbsp white miso paste
Your infused chicken stock
Topping
soft boiled eggs
green onions
your cooked chicken
blanched bok choy
Instructions
To you chicken stock add ginger, green onion and bok choy ends. You can also add the bone from your chicken thighs if desired. Simmer over low heat for about 30 minutes.
In a cold pot add chicken, skin side down and turn on the heat to medium. Begin to render the fat and once the skin is crispy, flip over and cook on the other side until golden brown and crispy. Once fully cooked, remove from pan and add ginger and cook until lightly browned. Then remove with a slotted spoon and set aside.
Next add miso paste and cook for about 2 minutes. Then slowly add your broth. Once you've added all of your stock, taste for seasoning and keep warm, but don't boil.
Bring a small pot of water to a rolling boil. Gently add 2 eggs and simmer for exactly 7 minutes. Remove and plunge into ice water to halt the cooking. In the same water add bok choy and cook for until wilted. Then remove and set aside.
Cook ramen noodles to packaged directions and strain when done.
To assemble your ramen bowl, add your miso broth, your noodles, one of your halved eggs, sliced green onions and sliced chicken. Top with a spinkle of your fried ginger.
Enjoy!
Better Than Takeout - Beef Chow Mein Recipe (牛肉炒面) | Step By Step Recipes | EatMee Recipes
This Beef Chow Mein is so simple to make & is ready in no time. It has a combination of beef, vegetables & egg noodles, making it a light, healthy & delicious meal.
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I used fresh egg noodles in this recipe so I did not need to boil them, if you have the ones that need boiling then go ahead & cook them just after marinating the beef. I've also used pre-cut vegetables but feel free to buy them whole & julienne them.
This meal takes up so little time so it's perfect for weeknight dinners or even a meal for chilled weekends. It isn't a spicy dish so it's definitely kid friendly but if you like the heat then feel free to adjust this recipe accordingly. Also, if you want a vegetarian option, simply omit the beef.
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Beef Chow Mein Ingredients:
For The Beef:
◆250 grams beef fillet (sirloin or chuck)
◆½ teaspoon salt
◆1 tablespoon corn flour/starch
◆1 teaspoon chili flakes (optional)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
Other Ingredients:
◆250 grams egg noodles
◆1 tablespoon crushed garlic
◆1 tablespoon vegetable oil
◆1 tablespoon sesame oil
◆200 grams julienne stir-fry vegetables (sliced peppers, red onions, spinach, butternut & carrot batons)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
◆¼ teaspoon salt
◆Drizzle of honey
◆Sesame seeds for garnishing (optional)
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The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).