Wat Tan Hor - 滑旦河
Recipe at:
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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人氣醬汁系列【澳門葡汁】葡國雞碟頭飯做法 | 葡汁焗四蔬 | Macao Portuguese Sauce Recipe
????????????更多醬汁做法點下面連接:????????????????????????
????????????For more Chinese cooking sauce Recipe click the link below:????????????????????????
一直以來想做的醬汁系列終於開始了!第一個,葡汁!
同一個醬汁大家也可以用來做葡汁焗四蔬. (蔬菜煮熟, 180度焗爐5分鐘左右可以啦)
(隨便四種蔬菜,蘿蔔,西蘭花,椰菜花,蘑菇,茄瓜,土豆等等都可以)
若果你只有一種蔬菜就叫做葡汁焗時蔬.
也可以用來焗蟹蓋,焗海鮮飯等等(建議急凍海鮮,新鮮海鮮有點浪費), 或者其他美食!
喜歡的話可以加點椰絲,椰奶,還有芝士去焗也可以!
** 黃薑粉不要放太多,否則味道會變苦! **
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Feasts - Martin Yan: Quick & Easy Recipes (Episode 6)
Episode Synopsis: Although multi-faceted in flavour, Asian cuisine has one main objective - to bring people together. After a trip to the Taiwan seashore, Martin cooks up these quick and easy seafood recipes that will keep everyone coming back for more!
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Program Synopsis: One of the world's most honored masters of Asian cuisine proves that you don't have to order takeout to enjoy delicious Asian food at home. Chef Yan prepares spectacular Chinese dishes before a live studio audience. By the end of each episode, Martin has convinced everyone that cooking healthy Asian meals at home can be quick and inexpensive - ideal for today's lifestyle.
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Join us Live 24/7 on our on-going broadcast at:
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The Best Garlic Shrimp Lo Mein Recipe!
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This garlic shrimp lo mein easy recipe and quick, can be put together in 15 minutes. we often make it with egg noodles, but you can also use pasta or ramen noodles. The key to perfecting this recipe is to mince the garlic as fine as possible so the garlic bits can cling to the noodle strings.
INGREDIENTS (Servings: 2 people)
To Marinade the Shrimp
227 g (8 oz) of shrimp
1/3 tsp of salt
1 tsp of cornstarch
White pepper to taste (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
To Complete the Noodles
300 grams (10.6oz) of fresh egg noodles
2-3 tbsp of pork lard to stir fry
15 cloves of garlic finely minced
1 tbsp of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 oz of garlic chives, cut into 2 inches long, optional
A red chili, julienned, optional
INSTRUCTIONS:
Marinade the shrimp with salt, cornstarch, white pepper to taste, and some Chinese cooking wine. Set it aside.
Boil the noodles until al dente, then drain and rinse the noodles under running water to stop the cooking process. In some of my other noodle recipes, I have suggested not to rinse the noodles; that is for Chow mein because you don’t want the excess water to ruin the wok hay flavor. This recipe is lo mein, so it is ok to rinse.
Heat the wok until smoking hot. Add 1.5 tbsp of pork lard and the shrimp. Stir over high heat for a couple of minutes or until the shrimp changes color. Remove the shrimp from the wok.
Add another tbsp of pork fat to the wok, along with half of the minced garlic. Stir over low heat until the garlic is slightly golden, then add the remaining garlic. This is called 金银蒜 in Chinese, which means golden and silver garlic. The deep-fried and raw garlic provides different tastes and aromas. Using a mix of them upgrades the flavor of this dish.
Add the soy sauce, dark soy sauce, oyster sauce, and noodles. Optionally, toss in some garlic chives and julienned red chili. Mix until well combined.
咸鱼贵过鸡!花式海鱼做法,是老广独有的味道!|《老广的味道》第2季 ep6 六合
《老广的味道》——六合 主要内容:
0:00 【老广的味道第2季 ep6 六合】
6:00 【喷香一夜埕】
10:11【生炸妙龄乳鸽】
14:24【土茯苓乳鸽汤】
21:25【油栗杏花鸡】
22:51【罗卜糕】
33:25【香菇焖鸭】
40:27【晾肉】
在异国他乡,怎么寻找家乡的味道?
长知识,鉴美食,食在广东最佳纪录片。
老广的味道官方授权频道,欢迎订阅。
第2季第6集 六合
取长补短,什么样的味道才是最佳组合?
渗透调和,如何成就更好的彼此?
中西合璧,为何却成了粤菜灵魂?
巧手匠心,展现和合之美
☌更多精彩内容请点击:
【粤语】《老广的味道》第1季 1080P全集:
【粤语】《老广的味道》第4季 1080P全集:
【粤语】《老广的味道》第5季 1080P全集:
《老广的味道》第1季 1080P全集:
《老广的味道》第2季 1080P全集:
《老广的味道》第3季 1080P全集:
《老广的味道》第4季 1080P全集:
《老广的味道》第5季 1080P全集:
《老广的味道》第6季 1080P全集:
《老广的味道》特别版:
#ThebiteofCanton #老广的味道 #咸鱼
???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon:
- Kikkoman Oyster Sauce:
You'll also need a whisk for this recipe:
Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine:
- Kikkoman Soy Sauce:
- Kikkoman Sesame Oil:
- Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -