Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
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Fiery Chilli Wonton Soup by Lee Kum Kee
During the Autumn/Winter months we always reach for the stews, soups and broths and at Lee Kum Kee we're no different. This Hong Kong inspired Chilli Wonton Soup will definitely warm your taste buds. It's quick and simple to create from your own home, perfect after a long day at work.
Let us know in the comments what recipes you'd like to see next!
Happy Wok-ing!
Filling:
Lee Kum Kee Double Deluxe Soy Sauce
Sesame Oil
Sugar
Ginger
Garlic
Spring Onion
Coriander
Chinese Chive
Shiitake Mushrooms
Minced Pork
Chopped Prawns
For the soup:
Lee Kum Kee Chiu Chow Chilli Oil
Lee Kum Kee Oyster Sauce
Chicken Stock
Here is the transcript for the video.
Chili Wonton Soup, it’s a simple start to basic dim sum.
Always make sure you season your ingredients properly. We start with a traditional mix of double deluxe light soy sauce, sesame oil, and a pinch of sugar. It’s guaranteed to make your food taste Chinese.
The filling is a classic combination of ginger, garlic, and spring onion. I like to throw a bit of coriander in there as well, we’ve also got some Chinese chives, shiitake mushrooms, and they’ve been soaked in hot water over night. Don’t forget the Chinese leaf as well, all finely chopped.
The meat mix is a traditional mix of pork and prawn mince. The folding is pretty simple, we start nice and easy, we’ve got your pastry, they’ve been ready made just like a bit of pasta. Don’t over fill your pastry just a teaspoon of mix, make sure you bring that pastry into the base of your hand, into your fingertips. You’ve got your crane coming down from the top and then we’re going to start pleating, so pushing through into the pastry, picking up your fingers, and pleating one by one. I like to do at least three to five, if not seven pleats at a time. Squeeze that together bring the lip up, and close that all together. And there you have it your wonton.
The soup is really easy all you need is a little bit of Chui Chow Chili oil, Lee Kum Kee Oyster Sauce, and good ladle, about 200ml of chicken stock. A couple of ladles over the dumplings straight into the steam basket. Steam for six to eight minutes.
Come to the Oriental Culinary Institute for any of our courses, and you’ll learn this type of dim sum.
SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!
FIND YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A LEGIT GARLIC CHILI NOODLES RECIPE TODAY!
LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin
Ingredients:
100g extra firm tofu
4-5 pieces garlic
small piece ginger
3 sticks green onion
3 tbsp avocado oil
3 tsp dark soy sauce
150g knife pare noodles
1 tbsp gochugaru
1 tbsp plantbased oyster sauce
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute
RUBY RED SMOKEY + SPICY CHILI OIL RECIPE HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
MOST FLAVORFUL BROTH EVER!! CRAZY TASTY Coconut Chili Vegetarian Ramen Recipe!
LEARN HOW TO MAKE AN EASY COCONUT CHILI VEGAN RAMEN RECIPE
LAY HO MA!! If you've been watching this channel for a while now, then you know that I absolutely love ramen - so much so that I published a cookbook all about it (link below)! Having said that, I'm always experimenting with new flavors and techniques to discover new delicious bowls of noodles! You have definitely got to try this incredible ramen. Join me in this episode and learn how to make a flavor packed vegan coconut chili ramen recipe. Let's begin.
Servings - 1
Ingredients:
1/4 cup canned chickpeas
1/4 cup canned bamboo
drizzle toasted sesame oil
small bunch broccolini
2 tbsp chili oil (
1 tsp + 1 tbsp soy sauce
1 heaping tbsp doubanjiang
2 1/2 cups veggie stock (
1/4 cup coconut cream
140g ramen noodles
1 tsp cane sugar
1 tsp rice vinegar
1 tbsp chili threads
1 stick green onion
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly crush the chickpeas with a fork. Roughly dice the bamboo and add to the chickpeas
3. Heat up a sauté pan to medium heat. Add a drizzle of toasted sesame oil
4. Sauté the broccolini for a couple of minutes. Then, set them aside
5. Place the pan back onto the heat. Add in 1 tbsp of chili oil
6. Add in the chickpeas and bamboo followed by 1 tsp of soy sauce. Sauté for a few minutes, then turn the heat off and set aside
7. Add the doubanjiang and veggie stock into the sauté pan. Turn the heat to medium high and stir in the coconut cream
8. Cook the ramen noodles to package instructions (in this case 4min). Remember to stir occasionally to keep them from sticking
9. In the serving bowl, add in 1 tbsp soy sauce, the cane sugar, and the rice vinegar
10. When the broth comes to a boil, pour into the serving bowl
11. When the noodles are done, strain them out and add into the serving bowl
12. Assemble the broccolini, chickpea topping, chili threads, green onion, and another tbsp of chili oil
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Fiery Chalé & the Perfect Nkrakra (Light Chicken Soup) | Genius Recipes
This Genius recipe is actually a two-fer: The fiery, freezable tomato sauce chef Zoe Adjonyoh made to distill the holy trinity of Ghanaian cuisine. And the cozy one-pot chicken soup called Nkrakra you should make with it, anytime your belly, soul, and home need warming. GET THE RECIPES ►►
Also mentioned in this video
Genius Recipe Tapes:
Grand Grains of Selim:
PREP TIME: 30 minutes
COOK TIME: 3 hours
SERVES: 2
INGREDIENTS
for the Nkrakra:
2 kilograms (4 pounds 8 ounces) or 8-10 bone-in, skinless chicken thighs
3 tablespoons sustainable red palm oil
1 onion, finely diced
20 grams (0.7 ounces) fresh thyme sprigs
4-5 guinea peppers, cracked open
1 teaspoon extra-hot chile powder
1 Scotch bonnet pepper, pierced
3 garlic cloves, finely diced
2 teaspoons fine sea salt
300 milliliters (10 fluid ounces) Chalé Sauce (see below)
750 milliliters to 1 liter (1 1/4 pints to 1 3/4 pints) good-quality chicken stock
Freshly ground black pepper
2 inches (5 centimeters) grated fresh ginger
250 grams (9 ounces) white cabbage, sliced (optional)
100 grams (3 1/2 ounces) yam, peeled and diced (optional)
100 grams (3 1/2 ounces) carrots, peeled and diced (optional)
Sprig of cilantro, to garnish (optional)
Slightly toasted sourdough bread or fufu, for serving (optional)
for the Chalé Sauce:
200 grams (7 ounces) canned tomatoes or 300 grams (10 ounces) fresh tomatoes
1 roasted red bell pepper
1 tablespoon tomato paste
1 small white onion, roughly diced
one 1-inch/2.5-centimeter piece fresh root ginger, grated
1 small red Scotch bonnet chile (use half and de-seed if you have a low heat tolerance or substitute 1/2 teaspoon cayenne for a milder heat)
1/2 teaspoon dried chili flakes
2 garlic cloves (optional)
Fine sea salt to taste
1 teaspoon extra hot madras curry powder
1/2 teaspoon extra hot chili powder
Recipe adapted very slightly from Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love (Voracious, October 2021).
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Gordon Ramsay's | Slow Cooked Fiery Lamb | Chilli And Spice White Bait | Curry Spiced Sweetcorn Soup
Wellcome To Gordon Ramsay's Masterclass Cooking Video.
Watch Gordon Ramsay's Cooking Class, In This Video Gordon Ramsay Will Cook: Slow Cooked Fiery Lamb, Chilli and Spice Whitebait, Curry Spiced Sweetcorn Soup.
00:36:00 How to cook Slow cooked Fiery Lamb.
05:48:10 How To Cook Chilli And Spiced Whitebait.
08:18:05 How To Make Curry Spiced Sweetcorn Soup.
Please Leave Your Experience In The Comment.
Thank you For Watching,
Almost Anything Team.
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