How To make Beef Congee (Or a Thick Gloppy Rice Dish)
8 oz Rump steak coarsely chopped
8 oz Long grain rice
Stock or water Piece of star anise 2 Cloves garlic, mashed
1 Inch piece of ginger sliced
-into 5-6 pieces 6 Spring onions
8 oz Mangetout
Salt, pepper Sesame oil Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed. Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes. Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce. -----
How To make Beef Congee (Or a Thick Gloppy Rice Dish)'s Videos
CHÁO SƯỜN - RICE CONGEE w/ Ribs and Fried Bread Sticks | Helen's Recipes
Fried bread sticks recipe
Special thanks to Mr. Brian Beeler
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???? Clay Pot Rice, your new favorite dish! (煲仔飯)
Watch Daddy Lau teach us how to make clay pot rice. This is perhaps the most mouthwatering Cantonese dish of all and is easier to make at home than you think!
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If you don't live near an Asian market, you buy these online / on Amazon:
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
00:39 - What kind of rice to use
01:09 - Soak sausage
01:24 - Cut chicken
02:15 - Wash chicken
02:39 - Prepare vegetables
03:48 - Dry chicken
04:01 - Marinate chicken
04:43 - Marinate mushrooms
05:09 - Create sauce
05:25 - On clay pot rice
06:06 - Cook in clay pot
06:34 - How to season a clay pot
07:48 - Add rice
08:08 - Does clay pot need to be dry before using?
08:31 - Add water
08:55 - Alternatives to clay pot
09:42 - Add ingredients
10:16 - Good toppings to have
11:01 - How to choose a good clay pot
11:59 - Scorch rice
13:58 - How to prevent rice burning or sticking
14:47 - The reveal & garnish
15:01 - THE CRUMB!
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Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
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???? How to Make the SILKIEST Congee Base! #Shorts
The key to a good Chinese rice porridge is the silkiest, smoothest congee base ???? Daddy Lau explains the vital steps to getting your congee nice and fluffy ☁️
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Rice Bowls | Yan Can Cook | KQED
Learn how to cook a perfect bowl of rice every time with Martin Yan (2:55). Then you can make rice in lotus leaf (5:11), rice congee (also known as jook) (14:00), and beef and tomato fried rice (19:49).
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Yan Can Cook
Season 3, Episode 9, 1988.
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After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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Fluffy Fried Glutinous Rice Recipe - ieatishootipost
Glutinous rice is very tasty and has a wonderful chew but most people think it is too heavy and difficult to cook. In this recipe, I show you a simple hack to make it light and fluffy. Do give it a try and taste it for yourself!
RECIPE WRITEUP
Group A
Glutinous Rice 2cups (Soaked in boiling water for 30mins to 4hrs - rinsed and drained) -
XO Lup Cheong 1 piece diced
Dried Mushrooms 4 (15g)
Dried Shrimps 1/4 cup (25g)
Dried scallops 14 cup (25g)
1 can of braised peanuts
Pork neck or belly 150g -
Shallots 3 chopped -
Garlic 2 chopped -
Chicken powder 1 tsp (or dashi powder) -
Pork
Soy sauce 2 tsp -
Mushrooms
2 Tbsp soy sauce -
2 Tbsp Mirin
Dried prawns
2 Tbsp Chinese wine -
Scallops
1 Tbsp Chinese wine -
Garnishing
Fried shallots -
Green onions chopped -
Method
1. Soak mushrooms, shrimps, scallops for 30 mins or until well hydrated. Drain and reserve liquid.
2. Dice pork and marinade with Group B.
3. Heat pan and saute shallots and garlic. Add pork and saute till cooked. Add shrimps, mushrooms and scallops and saute till fragrant.
4. Top up soaking liquid with water to 300ml. Add 2 tsp chicken powder
5. Fry rice in the pan with the ingredients. Once the rice starts to sizzle, start adding the liquid a bit at a time over 8 mins
6. Test the texture of the rice. If it is still not well cooked, fry for a few more minutes.
7. Once the rice is cooked. Add the rest of the ingredients and toss well to mix.
8. Garnish and serve.
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FISH RICE PORRIDGE - CHÁO CÁ | Helen's Recipes
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Original Bun Bo | Bún Bò Huế:
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền:
Cooking with Grandma | Vào Bếp cùng Ngoại:
All Vietnamese desserts | Các món tráng miệng
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#HelenRecipes #vietnamesefood #vietnameserecipes