How to make... Pasta Alfredo! 3 INGREDIENTS!
This is the easiest pasta dish you will ever make! Also known as Cacio e Pepe (usually with Pecerino Romano rather than Parmesan) this is a brilliant midweek supper! Get the recipe here:
My new cookbook FRESH, order here:
Subscribe to my channel:
Follow me on Instagram:
Like my Facebook page:
Follow me on Twitter:
Follow me on Pinterest:
RESEP FETTUCINI CARBONARA || FETTUCINE CARBONARA RECIPE || MASAKAN ALA RESTO
RESEP FETTUCINI CARBONARA || FETTUCINE CARBONARA RECIPE || MASAKAN ALA RESTO
Hello pemirsa di video saya kali ini saya akan berbagi Resep Fettucini Carbonara atau Fettucine Carbonara Recipe. Fettucini ini mirip seperti spaghetti hanya bentuknya yang berbeda, biasanya makana atau menu yang terbuat dari pasta, spaghetti atau fettucini, lasgan dan sejenisnya, paling enak dinikmati disaat masih hangat apalagi jika pemirsa membuat spaghetti brulee,,, pokoknya harus di makan segera mungkin agar pemirsa bisa menikmati lelehan mozzarella yang diatasnya.
Untuk lebih jelas tentang cara saya membuat dan ada bahan-bahan apa saja yang saya gunakan, silahkan kalian tonton video saya sampai selesai iya.
Terimakasih dan Happy Cooking
xxx
Bahan-Bahan:
- 225gr Fettucine (rebus dengan 1sdt Garam dan 3sdm minyak)
- 2 Sosis Sapi
- 1/2 Bawang Bombay
- 4 siung Bawang Putih
- 1/2sdt Garam atau secukupnya
- 1/2sdt Lada bubuk atau secukupnya
- Kaldu bubuk secukupnya
- 3 batang Daun Peterseli
- sedikit Gula Pasir
- Sedikit Pala bubuk
Bahan Cream:
- 250ml Susu cair atau Cooking Cream
- 1 butir Telur
- 30gr Butter
Bahan Taburan:
- Parmesan secukupnya
- Daun Peterseli
#ResepFettuciniCarBonara #FettucineCarbonaraRecipe #CaraMembuatFettuciniCarbonara #HowToMakeFettucineCarbonara #FettucineCarbonara #FettuciniCarbonara #ResepIraVoorjans #IraVoorjansRecipe #IraVoorjansChannel #CaraMemasakFettuciniCarbonara #TipsMembuatFettuciniCarbonara #TeknikMembuatFettuciniCarbonara #ResepSpaghetti #ResepPasta #ResepMakananItalia #ItalianFoodRecipe #MenuMakananItalia #ItalianMenu #MenuMasakanSehariHari #ResepMasakanSehariHari #TipsMemasakSpaghetti #TipsMemasakFettuciniCarbonara #TeknikMemasakSpaghettiAgarAlDente #TipsMerebusSpaghettiAgarAlDente #CaraMerebusSpaghettiAgarAlDente #ResepMasakanAlaResto #HowToCookSpaghetti #CaraMembuatSpaghettiCarbonara #MasakanAlaResto #IdeMasakanSehariHari #ResepMasakanSehariHari #CaraMasak #ResepMasakan
uzi special pasta
one packet pasta(boil)
4 tablespoon oil
1 cup boil shredded chicken
1 bowl cabbage
1 onion chop
2 tablespoon corn flour
half teaspoon garlic paste
8 tablespoon tomato ketchup
2 tablespoon chicken powder
1/2 teaspoon salt
1 teaspoon red chili paprika
1 tablespoon chicken Tikka masala
2 tablespoon soya sauce
2 tablespoon chili sauce
2 tablespoon viniger
1 cup chicken stalk
for garnishing coriander
half teaspoon black pepper
cooking is an art. you will find the best recipes here.my recipes take very less time.It is very easy to make.I make recipes especially for kids.Please support my channel so can keep posting different types of recipes.Thanks for your support and coperation.
BETTER THAN TAKEOUT - Shanghai Pork Chow Mein Stir Fry Noodle Recipe
???? BROWSE MY KITCHENWARE -
???? PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Shanghai-style chow mein is unique because is seasoned with a special umami spice called Xian La Fen (鲜辣粉), which gives the noodles a savory, spicy, and smoky flavor. In this video, I will show you how to make this special Xian La Fen at home and have this authentic shanghai noodle dish at home. This spice powder is versatile; you can sprinkle it onto roasted pork, chicken, bbq, and fries.
Ingredients
To Make The Xian La Fen (Umami Spicy Seasoning)
1/4 cup of dried red chili, cut into small pieces (Amazon Link -
2 tsp of coriander (Amazon Link -
1.5 tsp of fennel seeds (Amazon Link -
1.5 tsp of Sichuan peppercorn powder (Amazon Link -
1 piece of tangerine peel (1 inch*1 inch), break into small pieces (Purchase Link -
2 tsp of dried ginger slices or ginger powder
1 tbsp of chicken bouillon or 2 tsp of MSG (Amazon Link -
To Marinade the pork
200g (7 oz) of pork, julienned
1/4 tsp of salt
2 tsp of soy sauce (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
1 tsp of cornstarch (Amazon Link -
White pepper to taste (Amazon Link -
To Stir Fry The Noodles
300 grams (10.6oz) of fresh noodles, thick
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1 tbsp of pork lard to coat the noodles
3-4 baby bok choy, sliced
4 mushrooms, sliced
1/4 of a medium size onion, sliced into strips
3-4 cloves of garlic, sliced thinly
2 tbsp of pork lard to stir fry
1.5 tsp of Xian La Fen seasoning
1 tbsp of toasted sesame seeds (Amazon Link -
Directions
Make the Xian La Fen (鲜辣粉)
Toast the dried red chili, coriander, fennel, Sichuan peppercorns, dried tangerine peel, and dried ginger in a wok over medium-low heat for a few minutes.
Put the spices into a blender and blend into a fine powder. If you have any spice already in powder form, you can keep it on the side and mix it into the spice mixture at the end.
Optionally, mix the spice powder with 1 tbsp of chicken bouillon powder or 2 tsp of MSG.
Store the Xian La Fen in a sealed container. It will stay good for 4-5 months at room temp. If you don't want to spend the time to make Xian La Fen, you can use a mixture of 3/4 tsp of five-spice, 1/2 tsp of chili powder, and 1/4 tsp of MSG in this recipe as a replacement.
Marinade the Pork
Cut the pork into 1/4-inch thick strips, then marinate with salt, soy sauce, Chinese cooking wine, white pepper, and cornstarch. Mix well and set it aside. Although you could use other kinds of protein, such as beef and chicken, pork is the classic choice because this dish is also known as 上海肉丝炒面 (Shanghai julienned pork chow mein).
Prepare All the Vegetables
Slice the mushrooms into 1/4 of an inch thick slabs;
Cut the onion into strips;
Slice the garlic thinly; Cut the bok choy diagonally. Set everything aside.
Cook the Noodles
Add the noodles to the boiling water and cook until al dente. The cooking time varies depending on the thickness and the types of noodles (3-6 minutes). Drain the noodles and shake the excess water.
Season the noodles with soy sauce, dark soy sauce, and pork lard. The rest of the heat will melt the fat and coat the noodles, so they don't stick to each other. You can use vegetable oil or butter if you don't like pork fat.
Stir Fry the Noodles
Turn the heat to high and add 2 tbsp of pork lard. Swirl it around to melt it. Toss in the marinaded pork and Stir for a couple of minutes or until you don't see any pink color.
Remove the pork from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add garlic, onion, mushroom slices, and noodles. Stir over high heat for a few minutes.
Add pork and bok choy. Keep mixing for 30 seconds or until the vegetables are welted.
Before serving, add 1 tbsp of toasted sesame seeds and 1.5 tsp of the Xian La Fen seasoning, which is the soul of Shanghai Chow mein. Toss well and enjoy!
Spaghetti Bolognese
Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! Whether you use this for a quick midweek meal or a slow cooked weekend indulgence, this Bolognese sauce is rich, thick and has beautiful depth of flavour.
Make it once - and you'll make it forever!!!
You Won't Believe Making Rice Noodles is This Simple
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Only 2 ingredients are involved. Learn how to make rice noodles from scratch.
????BUY THE 64-PC CAKE DECORATING KIT -
????PRINTABLE RECIPE -
INGREDIENTS
200 grams (7 oz ) (1 cup + 1/3 cups) of rice flour (Amazon Link -
60 grams (2.1 oz) (1/2 cup minus 1 tbsp) of tapioca flour (Amazon Link -
320 grams (11.3 oz) (1 cup + 1/3 cups) of water
INSTRUCTIONS
First, assembled a reusable piping bag and a 1/4 inch round piping tip on the side because once the dough is done heating, you need to immediately transfer the dough into the piping bag to stop the cooking process. Do not use the plastic piping bag because you have to squeeze the noodles out with quite a lot of force, and the plastic ones will break right away. (Here is the link to the cake decorating kit that I am using -
Combine the rice flour, tapioca flour, and water into a non-stick pot. Stir to mix well and set it aside. Stainless steel pot could work but there is a risk of sticking.
Stir the flour-water mixture over low heat constantly. When you see a big chunk of starch formed on your spatula, immediately remove the pot from the stove and take some time to incorporate the lumpy chunks until the mixture is even. Put the pot back onto the stove and keep stirring over low heat. Wait for the starch to form again. Repeat this process for 3-5 times. The goal is to get an even dough, otherwise, the noodles will break apart.
The mixture will get thicker as you repeat this on and off the stove process. Lift up the mixture to check the consistency constantly. If the mixture drips down like a straight ribbon, that is too thin. Keep heating for a little more. When you lift up a big batch of dough, one chunk falls off, then the rest stays on your spatula with a swinging tail. That is the time to transfer the mixture into the piping bag. Do not overcook it otherwise, it becomes too hard, and you can not squeeze the noodles out. The window for this perfect consistency is only 30 seconds; if you miss it, you will end up with a failure.
Bring a big pot of water to a boil. Evenly squeeze the noodles into the water.
Turn the heat to high and keep cooking. The cooking time depends on how you gonna use these noodles. If you are going to season and eat the noodles right away, you should cook them fully.
When the noodles are fully cooked, they will float to the top of the water. If you are going to use the noodles to make stir fry or boil them again in the broth to make noodle soup, then don’t cook them all the way through, which means you should remove the noodles before they float to the top of the water.
Transfer the noodles into the ice bath. This will give them a nice chewy texture.
Store the noodles in a calendar and they will stay good in the fridge for 4-5 days