SLOW BRAISED SHORT RIBS KARE KARE (Oxtail Stew in Peanut Sauce)
A very well know dish specially on special gathering, Kare Kare translates to curry and its complimented with shrimp paste. It's know for delicious and savory thick peanut sauce consist of oxtail, tripe, beef or pork, and vegetables.
There is a lot of stories about which the dish is originated. They said that it was invented in Pampanga, the Culinary capital of the Philippines. Some people said it was first served to Moro before Spaniards land in the country. Some said it was influenced by the Japanese because the word Kare is derived from hiragana means curry.
Recipe for the sauce
Garlic
White Onions
Roasted Garlic Peanut
Peanut Oil
Anato Seeds
Braising Liquid
Unsweetened Peanut Butter
For Braising
Oxtail
Beef Short Ribs (Korean Cut 2x2)
Tripe
White Onions
Peppercorns
Beef Stock
Water
Sides
Chinese Eggplant
Chinese Green beans
Bok Choy
Shrimp Paste
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#porkribs #ovensmoked #somethingdiff
Jangjorim / Soy Braised Beef
Jangjorim is a luxury side dish that everyone loves. There is no main dish in traditional Korean table setting. However various side dishes(banchan) such as jangjorim, provide a pleasant meal. In general, once you make this dish you can keep it in refrigerator and eat up to 3 to 5 days.
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Ingredients
450g (1 pound) beef round, brisket or shank meat
6 cups water
3 cloves garlic
1 stalk green onion
1/2 onion
Sauce
2/3 cup soy sauce
3 tablespoons brown sugar
1/3 teaspoon ground black pepper
Instructions
1. Cut the meat along the grain, into 2~3 inch size pieces.
2. Place the meat and the vegetables into the small or medium size pot. Add water to cover the ingredients.
3. Bring it to a boil, and remove the scum. Then reduce the heat to medium-low and cook, covered, for about 30 to 50 minutes, until the meat is tender and the sauce is reduced to about ⅓.
4. Transfer the meat onto a cutting board and let cool slightly. As the meat cools, shred the beef into thin strands strain with your hands. Or cut the beef into grains and then cut them into smaller pieces.
5. Discard the vegetables from the stock and put the shredded beef back to the pot. Add chili peppers. Add soy sauce, sugar, and ground black pepper to the pot. Reheat it. Turn off the heat and let it cool.
6. Serve it warm or at room temperature with cooked rice.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#banchan #sidedish #koreanfood
Pancetta-Wrapped Leek Gratin Recipe - How to Make Leek Gratin
Learn how to make a Pancetta-Wrapped Leek Gratin Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pancetta-Wrapped Leek Gratin Recipe!
紅燒鮑魚 Braised Abalone with brown sauce
大家好,欢迎收看我的频道. 我想分享如何做红烧鲍鱼。
鲍鱼是大多数中国人很受欢迎菜肴之一。
鲍鱼是昂贵的食材. 因为鲍鱼的营养价值极为丰富,含有二十种氨基酸,每百克鲜鲍鱼肉含丰富蛋白质23.4克,脂肪3.4克,无机盐钙32毫克,3.0毫克,铁还有相当量的碘,锌,磷和维生素A,D,B1等。天然野生原味即食鲍鱼保留之营养价值胜干鲍。制成干鲍方法及烹调方法必定流失大量有价值之元素,失去原来味道及功能。
1.鲍鱼含有丰富的蛋白质,还有较多的钙、铁、碘和维生素A等营养元素。
2.鲍鱼的营养是澳大利亚核桃的7倍。
3.鲍鱼能养阴、平肝、固肾,可调整肾上腺分泌,具有双向性调节血压的作用。
4.鲍鱼营养价值极高,富含丰富的球蛋白;鲍鱼的肉中还含有一种被称为“鲍素”的成分,能够破坏癌细胞必需的代谢物质。
5.鲍鱼有调经、润燥利肠之效,可治月经不调、大便秘结等疾患。
6.鲍鱼具有滋阴补阳功效,并是一种补而不燥的海产,吃后没有牙痛、流鼻血等副作用,多吃也无妨。
坏处:
鲍鱼吃多了可能会营养过盛,消化不良,也可能导致身体长胖。大家每次不要吃太多@@
我的红烧鲍鱼版本是尽量保持原有的味道。 我不想添加太多调味料。 制作鲍鱼可能还有更多步骤,但是当您尝试一口时,一切都值得。
再次感谢您观看我的视频,我将尽最大努力制作更好的视频,与您分享我的食谱。
Hello everyone welcomes to my channel. Today I want to share my recipe for how to make braised abalone.
Abalone is one of the most popular and expensive food in China, Abalone is one of the most dishes in wedding or birthday banquets in China.
Abalone is an expensive ingredient. Because the nutritional value of abalone is extremely rich, it contains 20 kinds of amino acids, and every 100 grams of fresh abalone meat is rich in protein, the natural wild flavor of instant abalone retains better nutritional value than dried abalone. The method and cooking method of making dried abalone must lose a lot of replaced elements, losing the original taste and function.
1. Abalone is rich in protein, as well as nutrients such as calcium carbonate, iron, iodine, and vitamin A.
2. The nutrition of abalone is 7 times that of Australian walnut.
3. Abalone can nourish yin, calm the liver, strengthen the kidney, adjust the secretion of adrenal glands, and can regulate blood pressure in both directions.
4. Abalone has extremely high nutritional value and can absorb abundant globulin; the meat of abalone also contains an ingredient called abalone, which can destroy the metabolites necessary for macromolecules.
5. Abalone has the effects of regulating menstruation, moisturizing dryness, and benefiting the intestines, and can cure irregular menstruation, constipation, and other diseases.
6. Abalone has the effect of nourishing yin and nourishing yang, and it is a kind of seafood that nourishes but not dryness. After eating, there are no side effects such as toothache and nosebleeds, so there is no harm in eating more.
harm:
Eating too much abalone may cause over-nutrition, indigestion, and may also lead to body weight gain. Do not eat too much every time.@@
There may be more steps to making abalone, but when you try a bite, everything is worth it.
Thanks again for watching my video, I will try my best to make a better video and share my recipe with you.
Red Wine Braised Short Ribs Recipe [click arrow to the right (on iPad) or scroll to see Ingredients]
What could be better than slow cooked beef ribs with a silky, savory, succulent sauce? We're making Red Wine Braised Beef Shortribs!
Ingredients
2 pounds bone-in Short ribs, about 4 inches each in length
Light Olive Oil or Vegetable Oil
2 Tbsp Unsalted Butter
2 Onions
2 Medium Carrots
2 Celery Ribs
Bouquet Garni (one sprig each: Rosemary, Thyme, Parsley, 1 Bay Leaf) tied or wrapped in Leek leaf or cheesecloth
2 Tbsp Tomato Paste
1 Bottle Dry Red Wine (Zinfandel, Cabernet Sauvignon)
1 14oz Can Chopped Tomatoes
Opt.: 1/2 cup Dried Shitake Mushrooms, re-hydrated, or
1/2 cup Fresh Wild Mushrooms
Beef or Chicken Stock, or Water to Cover
Salt and Pepper to taste
As a finishing touch, make a garnish of grated lemon zest, finely minced parsley and garlic (Gremolata). and drizzle over top of ribs.
00:00 Introduction
00:40 Ingredients
04:05 Trimming the beef
07:50 Searing the beef
11:40 Sweating vegetables
14:15 Deglazing the pan
16:30 Braising the beef
22:20 Blending the sauce
26:00 Simmering the beef in sauce
26:30 Plating
28:00 Gremolata
28:50 Outtro
POLENTA Recipe
200g Polenta
200ml Milk
800ml Water
125g Unsalted Butter
75g Grated Cheese (Parm/Mozz/Emmental
Nutmeg to grate
1 Spring Thyme (leaves only)
Salt/Pepper to taste
In large saucepan, bring Water and Milk to boil. Stir in 1 teaspoon Salt, then “rain” in Polenta grains, whisking continually for 2-3 minutes over high heat.
Reduce heat to very low, cover and cook for 30-35 minutes, stirring every 5 minutes with wooden spoon.
When Polenta pulls away from side of pan, remove from heat, stir in half the butter (in pieces), grate in Nutmeg, add the Thyme leaves.
Cover and let rest for 5 minutes, then stirr in rest of the butter and the cheese. Adjust seasoning, then serve.
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
How To Make Braised Short Ribs with Einat Admony
Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice blend that adds warming flavors.
Check out the recipe here:
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