How To make Mushroom Satay (Satay Het Hom)
8 oz Presoaked Chinese mushrooms
THE MARINADE:
1 ts Finely chopped galangal
1 ts Finely chopped lemon grass
1 ts Kaffir lime leaf
(finely chopped) 2 Coriander roots
4 sm Garlic cloves
:
coarsely chopped 1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 ts Powdered coriander seed
1 ts Ground cumin
1 ts Salt
2 tb Oil
1/2 c Coconut milk
THE PEANUT SAUCE:
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.
How To make Mushroom Satay (Satay Het Hom)'s Videos
豆腐這樣做一定不夠吃,加上1個杏鮑菇,簡單又快速,比飯店的還好吃!素食料理
豆腐這樣做一定不夠吃,加上1個杏鮑菇,簡單又快速,比飯店的還好吃!素食料理
一、精彩畫面 00:00
來做菜囉!今天要煮甚麼素食美食呢?
二、菜色介紹
今天我要用豆腐和杏鮑菇來做一道家常菜料理, 砂煲料理是一種具有悠久歷史的烹飪方式,其由來可以追溯到古代。砂煲最早起源於中國,被廣泛使用於中國南方地區的烹飪中。砂煲是一種以陶瓷或陶土製成的鍋具,具有良好的保溫性能和熱傳導性能。砂煲料理通常使用慢燉的方式,將食材與調味料一同放入砂煲中,慢慢燉煮,以保留食材的鮮味和營養。這種烹飪方式能夠使食材更加鮮嫩多汁,口感更加香濃。
三、備料
8條糯米椒
4個玉米筍
1個杏鮑菇
4片素魚
1個雞蛋
1盒板豆腐
3片的薑
四、 烹煮砂煲豆腐素魚
1茶匙素食沙茶醬
1湯匙素蠔油
2湯匙醬油
半茶匙糖
1/4茶匙白胡椒粉
100cc
五、試吃
大家喜歡今天分享的蔬食料理嗎?吃了會蔬服也會蔬福喔,越吃越有福氣。我都會一直和大家一起分享簡單上手,快速上桌的素食家常菜料理,跟大家一起愛護動物,愛護地球。大家希望我來做甚麼素食家常菜的料理呢?可以在下面留言告訴我喔!你也可以一起來留言分享你的蔬食食譜,用嘴巴做菜,用文字烹飪。
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DIM SUM - Sampan Congee Recipe (Rice Porridge) [艇仔粥]
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Sampan congee, We call it [艇仔粥tang jai jook] in Cantonese, As one of the most popular Cantonese dim sum dishes, it is famous for its fresh and sweet taste. This is very easy to make and you can always alter the recipe with your own ingredients to change it up.
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**INGREDIENTS [SERVES 3-5 PEOPLE]**
**FOR MAKING THE CONGEE**
- 1/2 cup of rice
- 4 cups + 2 cups of water
- 3 ounces of char siu [ My char siu recipe video
- 3 ounces of thinly sliced of pork
- 3 ounce of slices of fish
- 3 ounces of squid
- 3 ounces of shrimp
- 2 ounces of shredded carrot
- 2 ounces of shredded cabbage
** FOR THE SEASONING**
- 2 tsp of sugar
- 1 tsp of white pepper
- 2 tsp of ginger juice
- 1 tsp of sesame oil
- 1 tsp of chicken powder [Lee Kum Kee Chicken Bouillon :
- 1/2 tsp of salt or to taste
**INGREDIENTS FOR SERVING [OPTIONAL]**
- Some fried wonton skin
- some crunchy peanut
- Chinese deep fried bread stick
- cilantro, cabbage, and carrot on the top
**HOW TO MAKE CONGEE**
- Add a half cup of rice into the rice cooker. Don’t really need a specific type. Just regular rice is fine. Wash it. Pour in 4 cups of water.
- Set the rice cooker to congee setting. And cook it for 40 minutes. You can also use a pot to make this. Just need to keep an eye on it to avoid overflowing.
- 40 minutes later, transfer the rice base into the pot.
- Usually, I will add more water in it because the longer we cook it, the thicker it will be. So feel free to add water anytime. Bring this to a boil and prepare other ingredient and the seasoning.
-When the rice based is boiling, add in the pork and Char siu. Let this cook for about 3 minutes.
- Add in all the seafood and the veggies.
- Then add in all the seasoning. Give it a stir make sure it is dissolved.
- Add some salt to adjust the flavor. Give it a little taste. You are done.
- Serve it with cilantro, carrot, cabbage, and peanuts on the top. Maybe fried wonton skin or Chinese deep-fried dough sticks if you have.. You can switch it with what every you like. Congee is very flexible.
**For those who are interested in the history of the dish:**
This is a unique style porridge in Guangzhou which normally consists of peanuts, fish meat, and other seafood, Back in the day, fishermen who lived in wooden boats (called sampan) used peanuts, dried squid, fish slices, etc.- to make congee. Because it has a deliciously fresh, sweet seafood taste, many local restaurants began to prepare similar Congee and people can now taste Sampan Congee everywhere in Guangzhou (most often served for breakfast). Other dishes are ordered to go along with congee for breakfast- especially deep-fried dough stick.
Hope you enjoy this video. If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
EP 48: FISH SATAY: A Thai-Inspired Recipe // How to make FISH SATAY RECIPE// @KONG DING'S COOKERY TV
Greetings my Friends! In today's episode I am preparing a Thai-inspired fish dish called Fish Satay. So come & watch Guys & find for yourselves how easy & simple this Oriental recipe is !
The RECIPE/Ingredients:
- 400 to 500 g. Bacalao /Atlantic cod fish
- 1 tbsp. Onion powder
- 1 tbsp. Garlic powder
- 3/4 tbsp. ground Coriander
- 3/4 tbsp. Ginger powder
- 3/4 tbsp. KIKKOMAN Soy sauce
- melted brown sugar bar(approx. 5-6 tbsp.)
- juice of 1/2 med.Lemon
- 2 tbsp of TENDER LOVING CARE
#KONGDINGSCOOKERYTV
#FishSatay
#KIKKOMANSOYSAUCE
#bambooskewers
#sweetandsourfishsatay
Yes, tofu can taste good ????????