SPICY Finadene Sauce with Grilled Chicken | GUAMANIAN CHAMORRO FOOD
Finadene is a spicy sauce that goes great on all chamorro food on top of everything else. I'm grilling some lemon and soy sauce chicken along with it to share this Guamanian recipe that I grew up with and love!
PRINTABLE RECIPE HERE:
Finadene sauce:
Chamorro Grilled Chicken:
EQUIPMENT USED:
Weber 22 MasterTouch Kettle:
Slow N Sear:
Weber Chimney Starter:
The Best Roasted Chicken with the best marinade you must know
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Chicken & Mushroom Oyster Sauce recipe - 5 Min Wok cooking Stir fry Super easy n fast
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
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Satay Chicken Skewers and Satay sauce - BETTER THAN TAKEOUT
Ziangs food workshop presents you a Satay chicken skewers and peanuts sauce recipe, one of the most loved menu items on a Chinese takeaway or takeout menu. In this video we revisit them (live steam before), but this time using a different satay base sauce, jimmys sate, normally used as a main dish, it have more depth of flavour, however it can be to spicy for some people. We will take you through, step by step on how to make satay chicken skewers, how to marinade the chicken, how to skewer them on bamboo skewers and deep fry them, along with how to make the satay peanut sauce. The sauce will last 2 weeks in an air tight container in the fridge. This is the best quick satay skewers you can make.
Satay or sate is a Malaysian/Indonesian dish of skewered seasoned meat, that's grilled on hot coals, served with a sweet peanut sauce. It's thought to have originated Javanese cooking but spread to almost anywhere in Malaysia and Indonesia. It was then westernised by swapping the coals for a deep fat fryer and the peanut sauce into a curry sauce, matching the flavour of the seasoning on the skewered meat.
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Induction hob 2kw:
Induction hob 3kw:
Tempature probe:
Wok, good all round non-stick:
Cast Iron wok:
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The wok that a takeaway would use round base:
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Best kind of cooking utensils for use with cardon steel woks (don not use with non stick):
Measuring spoons:
Measuring cups:
Measuring just set, 250ml, 500ml, 1L:
Large measuring jug 2.2L:
Magnetic measuring spoons:
Small cleaver:
Large meat cleaver (takeaways go to):
Cool Meat clever:
Parring knives:
Hardwood chopping board:
Round hardwood chopping board:
Colour coded chopping boards:
Small rice cooker 1 litre:
1.8L Rice cooker:
High end rice cooker:
Non-stick pot for making pastes 4.5L:
Cooking pot for sauces 5L:
Squeeze bootles for oils and sauces:
Zip lock bags good for storing noodles from a 9kg box:
Plastic takeaway containers like takeaway uses 500ml:
Plastic takeaway containers like takeaway uses 6500ml
Foil takeaway containers like takeaway uses small:
Foil takeaway containers like takeaway uses large:
Takeaway 8oz sauce pots:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Spiders for take food out of hot water or oil:
Small food processor for making small amounts of paste:
Large food processor:
Laser Thermometer:
Scales:
Deep fat fryer:
Actifry:
Air fryer:
Soy Sauce Chicken recipe Low n Slow cooking - Asian
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
japanese food,asian recipes,tempura,sushi,korean cuisine,chinese recipes,filipino cooking,thai food,tom yum,satay,nasi goring,malaysian food,singaporean recipes,vietnamese cooking,indonesian recipes,tofu dishes,coconut curry,pork ribs,crispy duck,pak choi,ramen,dumplings, fried rice,seafood,
Marinade Recipes – Fish, Beef & Chicken Marinades with Filippo Berio Olive Oil
Make simple marinades - perfect for meats, fish and chicken using Filippo Berio Olive Oil. Watch celebrity Chef Mary Ann Esposito as she makes a Limey Marinade using lime, salt, garlic, parsley, and Extra Virgin Olive Oil.
Next, try the East Meets West Marinade. Created using juice from an orange, soy sauce, and Extra Light Olive Oil. This marinade is great for a stir fry with either beef or chicken.
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