Braised Abalones with Mushrooms - 红烧鲍菇
Recipe at:
Hey guys! Next on our CNY menu is a special dish of Braised Abalones with Mushrooms. We’ll show you how to recreate this classic recipe found in so many restaurants all over.
Even amongst the different variations, the oyster sauce and soy sauce is a staple ingredient that is always used. In our version, we used baby abalones from South Korea, and making use of a pressure cooker, infused it with chicken stock and jin hua ham for that maximum taste.
It’s a real simple dish to make for your reunion dinners and well suited for the festive season!
Get your South Korea baby abalones from our friends at dishthefish.com.sg for your CNY!
#themeatmensg #zichar #abalone #cny #traditional #braisedgoodness #dishthefish #festive
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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,
Binging with Babish: Cola-Braised Short Rib from The Bear
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Steamed Tofu Deluxe Recipe เต้าหู้นึ่งทรงเครื่อง - Hot Thai Kitchen!
I'm on a bit of a health kick right now after having eaten so indulgently in Bangkok! So I came up with this recipe which is light, healthy, and absolutely delicious! Soft, silky tofu is steamed with a delicious ginger soy sauce, topped with colourful julienned vegetables...it'll convert any tofu haters I promise! I think this might be my favourite tofu recipe yet and I can eat as much of it as I want without feeling guilty. Although this is something one would normally eat with rice, because I'm limiting my carbs I can eat it straight up on its own, and it's still super yum because the soft, mild tofu acts like a base for the sauce and veggies. Oh and as a bonus, it's vegan, so anyone can enjoy it!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
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
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com