(S2E2) Chicken Tortilla Soup
This easy chicken tortilla soup is truly chicken soup for the soul, with a warm broth filled with chunky bites of deliciousness topped with its namesake tortilla strips and a surprise crispy jalapeño topper. And Tee Tee is back with more tips!
REAL DEAL Mapo Tofu | From Scratch
Mapo tofu is my favorite dish from China’s Sichuan province. It’s spicy, tingly and makes me a happy boy. It could make you a happy boy/girl, too. Give it a go. As ushhh, the ingredient list and any links that I could find are provided below. Cook on! ????????Adam
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Mapo Tofu…
300g Tofu, cubed
150g Ground Pork
40g Sichuan Chili Bean Paste (2 tbsp)
2g Sichuan Peppercorns, toasted and ground (1 tbsp)
2g Cayenne Pepper (2 tsp)
8g Garlic Cloves, about 3 whole
236ml Chicken or Beef or Pork Stock (1 cup)
30-40ml Neutral Oil (2-3 tbsp)
10ml Shaoxing Wine (2 tsp)
10ml Soy Sauce (2 tsp)
10ml Dark Vinegar (2 tsp) ***such as Chinkiang vinegar
5g Cane Sugar (1 tsp)
5ml Toasted Sesame Oil (1 tsp)
5ml (1 tsp) Water / 5ml (1 tsp) Corn Starch mixture - “slurry”
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STUFF THAT I USE…
Light Soy Sauce - (It’s Japanese, not Chinese but it still works great)
Toasted Sesame Oil -
Sichuan Peppercorns -
Shaoxing Cooking Wine -
Doubanjiang (Chili Bean Paste) -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
More about Sichuan Peppercorns -
More about Chinese Vinegars -
More about Doubanjiang -
Light vs. Dark Soy Sauce -
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Melodeyes - Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
PINOY RECIPE - SIMPLE WAY TO MAKE DINENGDENG [FISH SAUCE BASED SOUP]
This video is about PINOY RECIPE - DINENGDENG
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Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.
The dish contains the following vegetables: jute leaves, the pods and leaves of the marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.
AM I GOING KETO? / low carb recipe
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Market to Table Demo: Bryant Terry, author of Vegetable Kingdom
This recipe, featuring McGinnis Ranch, was demonstrated for CUESA’s Market to Table program on February 22, 2020.
Bryant Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora.
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Ghana Waakye recipe | New Taste method
Waakye originated from the Northern part of Ghana. Waakye is also called rice and beans. This is step by step tutorial on how to make or prepare Ghanaian waakye. Some Road side Ghana foods include waakye.
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